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Suteki Don (Steak Rice Bowls with Spicy Teriyaki Sauce

Colder than it has ever been in Nashville since we moved here.  In fact it is colder than Chicago.  We had another snow storm.  It didn’t start until late and ended here about noon.  Jim spent the rest of the day having fun snowplowing everyones driveways.  I stayed safely inside afraid of falling and did not like the cold.  got a lot done and redeemed my self with this meal.  I bought this cookbook called mastering the Art of Japanese Home cooking by Morimoto a long time ago.  It is scary and I keep looking at it and putting it back on the shelf.  As I had the whole day to experiment, I went for it.  It ended up being easier than I expected.  The one mistake I made was to used frozen oriental vegetables that were cooked in the microwave instead of making his vegetable stir fry.  Jim threw such a fit over the cleanup of that awful chicken recipe, I decided to keep the pots and pans to a minimum.  Big mistake.  Birds Eye  has never eaten in an oriental restaurant.

Ingredients:

1# skirt steak, outside fat trimmed, patted dry

Kosher salt and ground black pepper

1 T vegetable oil

1 C teriyaki sauce

4 T unsalted butter

1 T plus 1 t tobanjan (chile bean sauce), prefab a Japanese brand

1 t finely grated garlic

1 T corn starch

6 C cooked short-grained white rice

1/4 C thinly sliced scallions (green part only)

1 t toasted sesame seeds

Directions:

  1. Prepare a grill to cook over medium-high heat.  Cut the steak crosswise into a few pieces if necessary to fit in the skillet.  Season both sides with salt and pepper and drizzle with the oil.  (I used my Soup Vide to make sure the meat would be medium rare and then just seared in my grill pan.)
  2. Cook, flipping once until both sides are deep brown and the steak is cooked how you like it, about 8 minutes for medium rare.  Let the meat rest while you make the sauce.
  3. (Actually I made the sauce first.)  Combine the teriyaki sauce, butter, tobanjan, and garlic in a small saucepan set over medium heat, and bring to a boil.  Meanwhile combine the corn starch with 1T water and stir until smooth.  When the mixture comes to a simmer, stir in the cornstarch mixture.Cook stirring occasionally, just until the sauce turn s shiny and thickens slightly, 3 minutes.  
  4. Divide the rice among shallow bowls and spoon about 3 T of sauce over each one.  Thinly slice the steak against the grain.  Top each bowl with the steak slices, spoon on the remaining sauce and sprinkle on the scallions and sesame seeds.
  5. Serve right away.  

We added the vegetables under the beef, but they were really lame.  The beef was delicious with the rice.  The sauce tasted very salty on it’s own, but was delicious on the rice with the beef.  


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Instant Pot Roast Chicken

This is possibly the worst meal I have ever made.  I had looked forward to it so much.  What a disappointment.  Saturday Jim braved the elements and drove to Murfreesboro to be with his instructor to be in a dance competition.  My knee made it impossible for me to go; also the fact that it starts at 8:00 in the morning!  I watched movies, swept up dog fur, and ate leftovers.  We had snow, I was going to go to Cheekwood and see the snow globe exhibit, but it was closed.  We had breakfast Sunday and then both went to the exhibit.  After the exhibit, we went grocery shopping as it is predicted to snow again.  One inch of snow shuts the south down.  Unfortunately this meal feeds 6 so we have leftovers.  The biggest problem is the chicken.  This is the second time I have had trouble with a chicken dish and both chicken were purchased at Publix.  So Publix is off my list for buying chicken.  This recipe is from my WW Instant Pot cookbook.

Ingredients:

1 large roasting chicken

2 t EVOO

2 cloves of garlic, minced

2 t fresh thyme

1 t black pepper

1 t paprika

1 t sea salt

2 stalks celery, chopped

1 C carrots, chopped the size of those tasteless baby carrots in the store.)

1 1/2 C water

2 medium potatoes, cubed (I used baby red potatoes, about a #.)

Instructions:

  1. Rub the chicken with the oil, garlic, thyme, black pepper, paprika and salt.  (I mixed all ingredients in a small bowl and applied all over with my  hands.)
  2. Place the celery and baby carrots inside the cavity of the chicken.
  3. Place the chicken in the Instant Pot and pour in the water.  Add the baby potatoes around the chicken.
  4. Close the lid and press the manual button.  Cook on high for 20 minutes.
  5. Do natural pressure release.
  6. Take the chicken and potatoes out from the IP and press the sauté button.
  7. Simmer the sauce until the sauce reduces and thickens.  (I had to add wonder flour to make a gravy.  Add salt.)
  8. Serve the chicken with the sauce.  I also roasted Brussels sprouts.    

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Scallops with Tomato-Caper Sauce

Well we were to go out to dinner tonight at a friends house, but it snowed 1/2”.  Nashville is closed down.  You heard it.  The one snowplow the city owns appears to not be able to get people going.  I had a Saturday and Sunday meal planned, but wasn’t in the mood.  I found this recipe for Scallops in my Dinners in a Flash.  Perfect for tonight.  Under the old system it was 2 points; the new, 1/3 point.  and as many scallops as you wish.  

Ingredients: 

3 t EVOO

1 small onion, diced

2 garlic, minced

1 (14 oz. can) diced tomatoes

1/2 t salt

1/4 t red pepper flakes

4 T chopped fresh basil (4 t if dried)

1 T drained capers

1# scallops

1/8 t black pepper

Instructions:

  1. To make the sauce, heat 2 t oil in a medium skillet over medium-high heat.  Add onion and cook, stirring occasionally until softened, about 5 minutes.  
  2. Add garlic and cook, stirring constantly, and cook, stirring constantly, until fragrant, 30 seconds.
  3. Add tomatoes, add 1/4 t salt, and the red pepper flakes and bring to boil.  Reduce the heat and simmer until slightly thickened, about 5 minutes.  Remove from heat and stir in 3 T basil and capers.  
  4. Meanwhile, to make scallops, sprinkle scallops with remaining 1/4 t salt and black pepper.  heat remaining 1 t oil in a large skillet over high heat.  Add scallions and cook turning once, until browned and just opaque center, about 4 minutes (I recommend 2 1/2 minutes)
  5. Spoon sauce evenly onto 4 plates, top evenly scallops and sprinkle with remaining 1T basil.  (If using dried, put all in the sauce.)

I made rice.  Pasta would also work.  I put it on the plate first added the sauce, and topped with the scallops.  It was very good. 


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Beef Taco Rice

I am again using my new toy.  This time I am making a beef dish.  This is from the WW Instant Pot cookbook.  It has 8 WW freestyle points.  It serves 4.  We had it for dinner and Jim had a serving the next day at lunch. 

Ingredients:

1# lean ground beef

1 onion chopped

1 green pepper, chopped

1 C long-grain white rice

1 packet taco seasoning mix

1/2 C water

2 C beef stock (I used my vegetable broth)

3/4 C corn

Salt and pepper to taste

1 1/2 C salsa

1 ? cilantro, chopped (I did not use.  Not fond of cilantro)

Directions:

  1. Press the Sauté button on the Instant Pot.  
  2. Add the ground beef, onions, and bell pepper.  Cook for 3 minutes or until the beef is browned.  
  3. Stir in the rice and mix together.  Season with taco seasoning.
  4. Pour in water and beef stock.  Mix in the corn until well combined.  Season with salt and pepper to taste.  
  5. Close the lid and press the manual button.   Cook on high for 15 minutes.  
  6. Do natural pressure release to open the lid.  
  7. top the taco rice with salsa and cilantro.  
I wasn't wild about this dish, but it was OK.

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Bud's World Famous Bean Soup

Every New Year my brother makes bean soup.  This year I asked him for his recipe.  He sent it, and I made it.  However I used ham hocks as i did not have a ham bone.  You would think that as much as I cook I would have thought about the fact that a serial cut ham, bone and meat would me much more salty than a fresh ham hock; I did not.  We added salt to each bowl on Tuesday.  We had half left over, so before warming up, I added 1 t salt.  Perfect!  He did not say how many it serves and, of course, that would depend on who is eating, but I would say easily 6.  

Ingredients:

Ham bone (I used 3 ham hocks)

16 oz. pkg Navy beans

7 C water

2 C diced ham (I bought a ham steak  and cut it up)

1/4 C diced onion

1 bay leaf

1 C diced celery

1 C sliced carrots

1/2 t black pepper

1/4 t salt ( If using the ham substitutes, 2 t salt)

Instructions:

  1. Soak beans overnight.  Rinse and add all the remaining ingredients except the celery and carrots..
  2. Simmer for 1 hour and 15 minutes until the beans are soft.
  3. Remove the ham bone.  Add the celery and carrots.  Cook until tender.

I used the Instant Pot.  I put everything in the pot closed the lid and pushed the butter that said beans.  It took 30 minutes.  We ate it on Tuesday and I had leftovers from all day painting on Thursday.  We have one small serving left for a lunch.  

I would defiantly make it again and maybe even have it for company.  


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