At 9:26:53 (or :54 if you round up) on March 14, 2015 our date and time will represent the first 10 digits of mathematical constant Pi. In honor of this Once-In-A-Century occurrence our culinary challenge for March will be Pie! Sweet or savory; breakfast, dinner or dessert, the options are endless (get it?? So is Pi!)
Been on a Chinese takeout mood lately and although I typically order chicken or shrimp dishes… I decided to switch things up and make a beef dish. I started with a small pot roast. Most dishes call for flank steak or similar, but it what I had so I used it. After marinating for 2 hours in combination soy sauce and EVOO, mixed with corn starch, baking soda and sugar, the beef was ready to go. I sautéed a head of broccoli florets for 4-5 minutes in a little EVOO. After removing the broccoli from the skillet, I returned the skillet to medium heat and added 2t of EVOO then added the marinated meat. Allowing to cook for 4-5 minutes per side, I made the sauce. Mixing soy sauce, brown sugar, garlic and flour in a small bowl. Add the broccoli back to the skillet and coat in the sauce for another minute or two to heat. I served with homemade ‘fried’ rice. (made with leftover rice, 3 eggs (scrambled), onions, zucchini and green pepper with Soy sauce).
1/2 t baking soda
2T Corn Starch
2T soy sauce
1/2 cup soy sauce
3T brown sugar
2T minced garlic
One of my favorite dishes growing up was Chicken Fried Steak. Everytime our family went to the local Denny’s restaurant, that was my go-to dish. Ask my husband, once I like a dish, I don’t stray from it. For this being my favorite childhood dish, I cannot say I have every attempted to make it before. The past 2 weeks here in Pittsburgh, have been brutal. Record lows, snow, freezing rain, no sun. Longing for some comfort, I figured what better time to make some chicken fried steak.
I started with 4 cubed steaks and marinated in mixture of fat-free buttermilk and splash of hot sauce for one hour. Then dredged in mix of flour, corn starch, panko bread crumbs and pinch of Cayenne Pepper. Sautéed in large skillet in 2T of olive oil 4-5 minutes per side, until golden brown. Removed the steaks and put in the oven, preheated to 250 to keep warm while making the gravy. For gravy, leave all the bits and pieces in the skillet and add 1T flour. Stir and cook for one minute then add 1 small diced onion. Add 2 cups of skim milk and cook until reduced by half and sauce thickens to coat back of spoon. Season with salt and pepper to taste. I served with roasted red potatoes and French Baguette slices…
Must say…. FAR better than I remembered as a child
My final feast for February’s “F” challenge is Flounder!! I’ve eaten this flaky fish but have never fixed it myself. So, I couldn’t pass up a recipe for Coconut-Crusted Flounder over Pineapple Fried Rice!
The presentation leaves something to be desired, but the dish was pretty tasty. I actually could have tossed the flounder back and just had the pineapple fried rice (with toasted coconut of course!)!!
FLOUNDER FUN FACTS: “Flounder” from Disney’s Little Mermaid is not a flounder at all, but a Yellow Tang! Faker!
I’ve been intrigued by the various overnight oat recipes I’ve seen all over the place; so when I came across one for Samoa Overnight Oats I knew this would be the place for me to start!!!
The prep was a little messy for a single serving, and I did have to heat up the oats (not ready to go cold turkey, er cold oat, quite yet!) but oh my were they tasty and filling!!!
Week 3 and the coldest temps of the season called for some “F” comfort food without the comfort calories!! I made a Fettuccine dish with avocado cream sauce! Not only was this wonderfully tasty it was also super quick and easy!!!
FETTUCCINE FUN FACT: February 7 is National Fettuccine Alfredo Day! (with 1 part cheese to 3 parts butter – I’m glad I found a healthy alternative to celebrate with!!)
Salad with small popcorn shrimp. I guess I could use the shrimp as FFFF-FRIED Shrimp but fried isn’t healthy. These shrimp were lightly dredged in egg wash and panko/breadcrumb mixture, then flash fried in skillet with EVOO. Then finished in oven at 450 for 5 minutes.
Served on a salad of spring mix, diced green and yellow peppers, cucumber, onion, carrots, shredded cheddar cheese, sunflower seeds and light drizzle of ranch dressing.