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Old 06-17-2017, 09:52 AM   #81 (permalink)
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Thank you Opi and the same to your family.

After the gym, we're going to visit my father's and paternal grandfather's graves and then meet my wife's family at my FIL's grave. Afterward, as I mentioned before, we're going to my MIL's house; everyone is bringing something, including paper plates, so she doesn't have to cook or clean.
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Old 06-18-2017, 03:48 PM   #82 (permalink)
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OK ... mowed and did a lot of other yard stuff today, but.... it is my turn to cook. I'm making stir fry beef and broccoli over rice. My son use to really like this, then got tired of it, and its been a very very long time since I made it so we shall see.

The beef is marinading ... everything else is ready to go.....
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Old 06-18-2017, 03:55 PM   #83 (permalink)
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I love beef and broccoli !

Ananda, what do you marinate the beef in? I can never get the meat as tender as the restaurants do.
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Old 06-18-2017, 04:11 PM   #84 (permalink)
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Sometimes ours come out a bit tough ... and we use sirloin. I think it is because Chris insists on over cooking it, which I think is the big issue ... just a flash in the pan.

But the marinade is:

1/3 c oyster sauce
2 tsp sesame oil
1/3 c sherry (I use it in cooking but suppose you could sub broth or water?)
1 tsp soy sauce
1 tsp white sugar
1 tsp cornstarch

It has to marinate "at least" 30 minutes ... don't know a max time.

Oh .. and you stirfry a bit of garlic and a slice of garlic (or powder equivilants) prior to stirfrying the broccoli.

So you stirfry the clove of garlic and the ginger in the oil first
Then remove the garlic and ginger and stir fry the broccoli about 5 minutes
Remove the broccoli and stir fry the strips of meat about 5 minutes (just when the pink is gone).

Add back the broccoli and be sure hot all the way through

It is definitely a
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Old 06-18-2017, 04:27 PM   #85 (permalink)
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Yum, sounds delicious Ananda!

Thank you so much for your recipe.
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Old 06-19-2017, 05:54 AM   #86 (permalink)
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Ananda, that sounds great. One secret for tenderizing beef (or other proteins) for stir frys is to mix it with baking soda. I haven't done this in a while, so I'm not 100% sure if the ratio is one teaspoon per pound, but that should be easy enough to find out. Essentially what you do is:

1. Cut the beef to required size
2. Mix in baking soda and let sit for about 15-20 minutes either at room temperature or in the refrigerator.
3. Completely rinse off baking soda and pat dry.
4. Proceed as you normally would.

Dinner is undecided, but since we're out of leftovers I'll be in the kitchen.
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Old 06-19-2017, 07:00 AM   #87 (permalink)
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Thank you for the tip, GC!

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Old 06-19-2017, 08:14 AM   #88 (permalink)
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I tell my son that tip so he can make sure I remember to try it!

thank you too!!!
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Old 06-19-2017, 09:21 AM   #89 (permalink)
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THat beef and broccoli sounds fantastic - I may need to try that one tonight!
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Old 06-19-2017, 09:53 AM   #90 (permalink)
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I'm making this tonight.

Pan Seared Scallops with Bacon Cream Sauce



Ingredients:

•6 slices bacon, chopped
•1/2 Tbsp butter
•1 cup heavy cream
•1/2 cup Parmesan, freshly grated
•1/2 tsp olive oil
•6 large scallops
•Salt & pepper
•Chopped chives for garnish

Directions:

1. In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper
towel-lined plate to drain.

2. Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon.
Season with salt and pepper to taste. Keep warm over low heat.

3. In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper.
Once the pan is hot (make sure it's really hot!), add the scallops to the pan.
Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown.

Remove to a paper towel-lined plate to drain.

4. Serve the scallops over a layer of bacon cream sauce. Garnish with chives.
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Old 06-19-2017, 09:56 AM   #91 (permalink)
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Oh, my, suki, that sounds DELECTABLE!
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Old 06-19-2017, 10:07 AM   #92 (permalink)
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Doesn't it? I will probably lick the plate.
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Old 06-19-2017, 11:26 AM   #93 (permalink)
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It's another very hot and humid day so dinner tonight is going to be poached salmon with avocado that will be served cold over romaine lettuce leaves. The side is going to be marinated cold asparagus. Even though we're in air conditioned environments most of the time nobody wants anything too heavy or hot.
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Old 06-19-2017, 11:47 AM   #94 (permalink)
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Yes, my son and I were working on the menus and grocery lists and I told him it is really hard for me to come up with ideas when I'm hot and sweaty ... I just have no appetite and it is always hard to come up with ideas when I'm not hungry.

Being in Kansas, all of the fish options are usually out ... either very expensive (and frozen) or if fresh...you really can't count on it (even then it is probably frozen thawed). I got very sick from eating bad mussels once and no longer order that if I'm in-land. Tried the river mussels once, but they really tasted horrid to me. Not sure if it was the cook or the actual mussels that were the problem.
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Old 06-20-2017, 08:00 AM   #95 (permalink)
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Ananada, I can understand your aversion to fish/shellfish.

My dinner plan last night was spot on for the temperatures and humidity we've been experiencing lately, but in the mid afternoon after all cooking was done a large thunderstorm came through and the temperature dropped over 15F along with the humidity. Dinner was still good.

Dinner tonight is going to be hamburgers stuffed with sautéed onions with a side of a tomato/red onion/cucumber salad.
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Old 06-20-2017, 08:48 AM   #96 (permalink)
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Actually I love seafood and eat it as much as I can when I am close to an ocean.

That salad sounds really good ... I might that this week as it would be a nice cool snack on thing (instead of eating icecream and donuts!).
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Old 06-20-2017, 11:23 AM   #97 (permalink)
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Quote:
Originally Posted by ananda View Post
Actually I love seafood and eat it as much as I can when I am close to an ocean.

That salad sounds really good ... I might that this week as it would be a nice cool snack on thing (instead of eating icecream and donuts!).
Thanks about the salad.

As to "aversion" statement I should have written more completely what I was thinking which would have included the clause, when not near the source.
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Old 06-21-2017, 08:09 AM   #98 (permalink)
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Dinner tonight is going involve shrimp, a request by my son, and a spinach salad. I'm thinking of coating the shrimp with seasoned flour, egg, and panko bread crumbs and baking. which is something very different for us.
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Old 06-21-2017, 10:04 AM   #99 (permalink)
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We are having "standard" fair this week - till Friday shopping...

I want to decide on a more interesting meal to cook (maybe two) next week....

Any ideas on cheap meals that still have some complex flavors or unique blends? I do have capers on hand, and lots of spices ... just not much else of the stuff I like .... I guess if it costs less than 13$ it is doable ... less is even better .... pasta salads recipes are a great thing too.
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Old 06-21-2017, 11:04 AM   #100 (permalink)
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Quote:
Dinner tonight is going involve shrimp, a request by my son, and a spinach salad. I'm thinking of coating the shrimp with seasoned flour, egg, and panko bread crumbs and baking. which is something very different for us.
MMM...I love to throw in some coconut flakes with the Panko - there are tons of baked coated shrimp recipes out there and I've never been disappointed!

Ananda - I love chicken and rice with mushrooms and peas. Its one of my favorite cheap, easy, healthy dishes, and you can go crazy with spices, from anywhere!
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