Saturday, January 13, 2007

I baked...and I cooked!

WOW! I spent the better portion of today in the kitchen, without even realising it! It all started this morning when Cameron asked for a banana and when he went to get one out of the basket his "EEWWW" told me it was about time to make some muffins! And I was right, five mushy bananas were just right to make a double batch of Best Ever Banana Muffins which I have made in the past. They looked good, and smelled good but they weren't what I was thinking "I" wanted for breakfast so while the oven was hot I got busy and also whipped up a batch of Morning Glory Muffins! I have been wanting chinese food for the longest time but we just haven't been able to get out and go for some, so I decided to make the next best thing! I made Broccoli Beef and a shrimp fried rice for supper. The recipe for Broccoli Beef follows but the shrimp fried rice I just winged... Broccoli Beef I From: Submitted by: Sara "Round steak and broccoli are quickly cooked in a soy ginger sauce. Serve over hot rice or noodles." Original recipe yield: 4 Servings Prep Time: 15 min Cook Time: 15 min Ready in: 30 min INGREDIENTS 1/4 cup all-purpose flour 1 (10.5 ounce) can beef broth 2 tablespoons white sugar 2 tablespoons soy sauce 1 pound boneless round steak, cut into bite size pieces 1/4 teaspoon chopped fresh ginger root 1 clove garlic, minced 4 cups chopped fresh broccoli DIRECTIONS In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.



This was REALLY good, all of us enjoyed it and I only took a couple of small liberties … for some reason I’m unable to follow a recipe right down to the letter unless I’m baking. First I used a sirloin steak because it was the first one that I pulled out of the freezer, slightly thawed it and then cut it in strips while it was still partially frozen. Then I used low sodium soy sauce ...DH always drowns his rice/chinese dishes with soy sauce anyways and I’m watching for ways to cut his (and my) salt intake. I didn’t have any fresh ginger root so I used fresh "straight out of the jar" ginger and a liberty I took and I’m sure it didn’t change it a whole lot was to add in about a cup of fresh slice mushrooms. I knew that Cameron would probably not eat a lot of the meat (he isn’t fussy on any meat unless it is processed ham in a sandwich) and he loves mushrooms so at least he got two vegetables into his little body. I’m looking forward to seeing what the leftovers taste like warmed up tomorrow.


Andrew said...

Groan... now you've gone and started my stomach rumbling. That all sounds DELICIOUS!

Andrew (To Love, Honor, and Dismay)