Beef with Rice Noodles

July 19, 2010 by
I LOVE stir frys. My hubby? Not so much. I’m definetely more of a veggie than meat kind of person, and I’m happy to say over the 9 years since we’ve been married I have gotten him to enjoy all kinds of vegetables he never would have touched before.  And he loves dishes like this now.  I don’t think he even realizes how much he likes veggies these days! : )
We like this fairly tame, but if you and yours like things with more kick, feel free to add some crushed red pepper flakes to add some more punch to it.  And no worries if you don’t have any rice noodles, you could use regular fettuccine noodles, or plain cooked white or brown rice as well.
BEEF WITH RICE NOODLES
Recipe by My Stained Apron
2 T oil
1 1/2 lbs petite sirloin steak
2 to 3 cups broccoli, thinly sliced
2 carrots, thinly sliced
3 cloves garlic, minced
Rice Noodles (you could also use cooked rice or regular fettucine to serve)
Sesame seeds
2 or 3 green onions, thinly sliced
SAUCE:
1/2 cup orange juice
2 T soy sauce
1 T sesame oil
1 tsp ginger
Heat oil in wok, slice beef very thinly (freeze for awhile to help).
Cook beef in hot wok, then remove and set aside.
Add carrots and broccoli to wok, add 1/2 cup water and cover to steam for a couple of minutes.
Pour off any water left. Add back beef along with garlic.
Whisk sauce ingredients together, add to wok.
To cook noodles, pour boiling water over noodles in a large bowl, enough to cover.
Let sit no more than 5 minutes. Drain and rinse.
Add noodles to stir fry. Top with green onions and sesame seeds.
Serve hot.
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Beef with RIce Noodles

Ingredients

  • 2 T oil
  • 1 1/2 lbs petite sirloin steak
  • 2 to 3 cups broccoli, thinly sliced
  • 2 carrots, thinly sliced
  • 3 cloves garlic, minced
  • Rice Noodles (you could also use cooked rice or regular fettucine to serve)
  • Sesame seeds
  • 2 or 3 green onions, thinly sliced
    • SAUCE:
  • 1/2 cup orange juice
  • 2 T soy sauce
  • 1 T sesame oil
  • 1 tsp ginger

Instructions

Heat oil in wok, slice beef very thinly (freeze for awhile to help).

Cook beef in hot wok, then remove and set aside.

Add carrots and broccoli to wok, add 1/2 cup water and cover to steam for a couple of minutes.

Pour off any water left. Add back beef along with garlic.

Whisk sauce ingredients together, add to wok.

To cook noodles, pour boiling water over noodles in a large bowl, enough to cover.

Let sit no more than 5 minutes. Drain and rinse.

Add noodles to stir fry. Top with green onions and sesame seeds.

Serve hot.

https://mystainedapron.com/beef-with-rice-noodles/
Filed Under: Asian, Beef

Grilled Garlic Bread

July 16, 2010 by
I’m not sure where this recipe came from. A scribble on a scrap of paper.  My idea? From a cookbook? A cooking show? Who knows, but it’s such a wonderful change of pace from the usual thrown on the grill. We love to have it with the grilled romaine I posted earlier this week. 
This could easily be made ahead of time, just throw on the grill right before dinnertime.  Make it this weekend and have a fun BBQ with the family!
 
GRILLED GARLIC BREAD
 
1 loaf Italian Bread
1 1/2 sticks unsalted butter
3 cloves minced garlic
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
 
Slice bread diagonally in 1 1/2 inch to 2 inch slices.
Mix remaining ingredients together, spread on both sides of bread.
Grill each side of the bread very briefly on a hot grill, be careful of flare-ups from the melting butter.
Filed Under: Bread, Quick & Muffins, Grilling / Smoking Tagged With: , , ,

Grilled Romaine

July 14, 2010 by
 
It’s grilling season! I could literally eat this by itself, with nothing else for dinner at all.  I have been known to take one and eat it like a taco!  One taste and you’ll understand why.  I may be a salad lover, but I have no doubt that even those of you who aren’t in that group with me will be won over with this dish.
 
 
GRILLED ROMAINE
Romaine lettuce, cut in half horizontally
olive oil
lemon juice
kosher salt
freshly cracked black pepper
freshly grated Parmesan cheese
 
Cut lettuce in half horizontally.
Drizzle with olive oil and lemon juice, sprinkle with salt, pepper, and cheese.
Put cut side down on a hot grill, grilling only briefly until just slightly wilted.
Serve as is, or cut in 1 or 2 inch strips and serve as a salad.
 
Filed Under: Grilling / Smoking, Salad / Dressings

PB Cup Rice Krispies

July 12, 2010 by
If you don’t like peanut butter and chocolate, raise your hand.  Anyone?… I didn’t think so.  My oldest daughter adores Reese’s PB cups, and I like trying to copy those flavors in recipes.  This one turned out very yummy, and easy to boot!  I made the chocolate layer thin, but you could definitely double it if you wanted more.
 
PEANUT BUTTER RICE KRISPIES
Recipe by My Stained Apron
 
5 cups mini marshmallows
1 1/2 cups peanut butter chips (divided)
3 T butter
6 cups crispy rice cereal
1/2 cup chocolate chips
 
In a large bowl, microwave marshmallows, 1 cup PB chips, and butter for 2-3 minutes, stirring every 30 to 60 seconds.
Add crispy rice cereal, mix in well.
Spread in a greased 9 by 13 inch pan.
Melt remaining 1/2 cup PB chips and chocolate chips in the microwave, stirring every 30 seconds.  Should only take 2-3 minutes.
Spread on top, allow chocolate to set before cutting into squares.
 
 
Filed Under: Brownies / Bars

HEAVENLY STRAWBERRY PIE

July 9, 2010 by
 
Just looking at this photo I get hungry! I’m usually pretty “old-school” when it comes to pies and such, keeping them simple and letting the ingredients do the talking.  This is one pie though, that I can honestly say makes the strawberries even better. It helps of course, that these berries were picked the day before by myself at a local farm. See the inside of the berries in the pie? See all that red? That means goodness.  The more white you see, the less flavor you’ll taste.  So hopefully you can find some good fresh berries and make this today. You won’t be sorry!  Oh, and you’ll be glad it makes 2 pies.. trust me. 
 
HEAVENLY STRAWBERRY PIE
makes 2 nine-inch pies
Recipe adapted from my childhood
 
2 cups 7 up
1 1/3 cups sugar
1/4 cup cornstarch
1 small package strawberry jello
4-6 cups fresh strawberries, sliced thick
2 baked pie shells (I used my pie crust recipe-Baked at 425 for about 15-18 minutes)
Whipped Cream*
 
Bring the 7 up, sugar, and cornstarch to a boil, stirring often until mixture thickens. Remove from heat.
Add the jello. Cool thoroughly, but don’t refrigerate. Stir in the fresh strawberries.
Pour into 2 baked pie shells. Chill until firm then top with whipped cream.
 
*For quick whipped cream, just whisk by hand or use a hand mixer, on high, until fluffy. (soft or firm peaks, use your preference). For sweetened, just dust in powdered sugar halfway through to desired sweetness.
 
 
Filed Under: Pie

Mango Berry Smoothie

July 7, 2010 by
 
Another strawberry recipe in honor of one of my favorite foods. I love them with mangos, but you could also just add more berries.  And the ice cream can be replaced with frozen yogurt or yogurt (I really like it that way as well). Enjoy! 
 
MANGO BERRY SMOOTHIE
 
2 mangos
1 1/2 cups strawberries
1/2 cup ice
2-3 scoops vanilla ice cream
splash milk
 
Process in blender until smooth.
Filed Under: Drinks

Strawberry Rhubarb Pie with Oat Streusal

July 5, 2010 by
 
It’s strawberry time! I picked some at a local farm this week and we’ve been enjoying all manner of berry dishes. I hope you enjoy this and more berry recipes to come!
 
 
STRAWBERRY RHUBARB PIE WITH OAT STREUSAL
 
 
unbaked pie shell (I use my trusty pie crust recipe)
 
PIE:
2 1/2 cups sliced rhubarb
3 cups sliced strawberries
1/2 cup sugar
3 T corn starch
 
TOPPING:
1 cup oats
1/2 cup brown sugar
1/4 cup flour
1/2 cup butter
 
Mix pie ingredients together, let sit for a few minutes while you make topping.
Mix oats, brown sugar, and flour together. Cut butter in with pastry blender, you want small pea sized lumps.
Pour pie mixture into shell, sprinkle topping mixture over top.
Bake at 400 degrees for 45 to 55 minutes.
Let cool to room temperature before eating.
Filed Under: Pie

Oven Sandwiches

July 2, 2010 by
 
 
I made these for my now hubby for a picnic when we were dating.  He downed quite a few very quickly, and they still remain one of his favorite dishes (along with the rest of us!)  If you have any picnics planned for this weekend, this is the perfect thing. You can make them ahead of time, and throw in the oven while you get everything else ready. When they’re done, throw them in your picnic basket, just wrap with a tea towel to help them stay warm. They stay warm for awhile that way. Enjoy, and Happy Independence Day!!!
 
OVEN SANDWICHES
 
1 loaf french bread
1/2 cup unsalted butter, melted
2 tsp Johny’s Garlic Seasoning
Deli ham or honey ham (I use about 1 lb)
Mozzarella or Swiss Cheese, sliced
1 or 2 Zucchini, sliced
bacon, cooked
tomato, sliced (optional)
 
Slice bread , about 1/2 to 1 inch thick slices.
Mix butter and Garlic seasoning together.
Spread on one side of each slice of bread (this will be on the inside of the sandwiches.)
Layer on ham, zucchini, bacon and cheese on half of the bread slices and top with remaining bread slices.
Wrap each sandwich in foil, bake at 425 degrees for about 15 to 20 minutes, until bread is lightly toasty and cheese is melted.
If desired, add tomatoes after baked.
(You could also add them before baking, but I prefer adding them later.)
Filed Under: Sandwiches / Wraps Tagged With: , ,

Peanut Butter Cup Ice Cream Cake

June 30, 2010 by
 
 
 
 
 
 
I’m just going to say it now.  I’m sorry.  And maybe you should just turn your computer off right now and walk away.  Yes, that would be best.  Because once you try this cake, there is no hope.  But it really isn’t my fault. Blame my sister-in-law.  She asked for an ice cream cake. So really, it’s her fault.
 
PEANUT BUTTER CUP ICE CREAM CAKE

One 9 inch round chocolate cake
2 cups vanilla ice cream
1 cup peanut butter
3/4 cup quartered miniature Reese’s PB Cups (about 12)
2 cups chocolate ice cream
GANACHE:
1 1/2 cups cream
1 T butter
1 lb milk chocolate
 
Scald cream and butter in a small saucepan.
Pout over chocolate in a heat proof bowl.
Let sit for 2 minutes, then whisk until smooth.
Cut cake in half
Line cake pan with plastic wrap, place half of cake back in pan.
Spread with chocolate ice cream (microwave for 30-60 seconds at 50% power to soften if needed, or you can mix with hand mixer to soften as well).
Distribute PB Cups on ice cream.  Place in freezer for an hour or 2.
Mix vanilla ice cream with peanut butter with a hand mixer until incorporated.
Spread on top of PB Cups.
Place remaining half of cake on top, place in freezer to harden.
Turn out onto wire rack set over a plate.
Pour ganache over cake
Use a ladle or spoon to push ganache over the edge.
Place in freezer for a couple of hour to harden.
(You can do a second coat of ganache if desired)
As you can see, total failure.  We didn’t like it. At all.
Filed Under: Cake / Cake Pops, Ice cream

Baked Sun Dried Tomato Alfredo

June 28, 2010 by
I’ve made this dish for many years, sometimes I add cooked chicken cut into strips, sliced mushrooms, some fresh herbs… but this is a nice basic edition that you can serve as is or add your own favorite pasta pairings to.  And you don’t have to bake it, but it really does add another nice layer of flavors. Hope you like it!
 
BAKED SUN DRIED TOMATO ALFREDO
Recipe by My Stained Apron
 
 
3 T butter
8 oz cream cheese
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1/4 cup sun dried tomatoes, chopped
1/2 pound pasta
 
Combine butter, cream cheese, and milk in saucepan over medium heat, stirring well until well combined.
Add milk, Parmesan, mozzarella, and sun dried tomatoes.
Meanwhile, cook pasta al dente.
Pour pasta into casserole dish, pour sauce over pasta.
Sprinkle with remaining 1/4 cup cheese.
Bake at 400 degrees for 15 to 20 minutes.
 
 
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Filed Under: Pasta, Sauces / Condiments Tagged With: , , ,