Bratwurst "Stirfry"

 

It's Friday!  Once again, I've got to work until 10:30, so no going out.  Bummer, but I guess in a way, it saves us a little bit of money.  Especially after the expensive vacation we just endured.  Don't really have much planned for the weekend either.  I'm just working a couple hours in the morning tomorrow and the rest of the weekend will be spent studying for a Molecular Biology exam that I have on Tuesday!  Sunday, of course, is football day, and might possibly have a few friends over for some dinner (we owe them for watching out dogs, so what better way to thank them than by feeding them?!)

  

I had some leftover bratwursts from the Currywurst recipe and couldn't just let them go to waste.  I saw this side dish on Guilty Kitchen's blog and decided to use up a few veggies we had lying around!

Bratwurst Stir Fry

Adapted from Guilty Kitchen's Sweet Potato, Kale, & Sausage

1 tbsp olive oil
1 medium onion, diced
1 teaspoon dried thyme
1 clove garlic
2 sweet potatoes, left unpeeled and diced
1/4 cup water
1 tbsp Dijon mustard
3 bratwursts, sliced into rounds
8 oz kale, chopped

1 yellow squash, chopped

1 green pepper, chopped
sea salt to taste
fresh cracked pepper to taste

Heat a large dutch oven under medium high heat and add oil.  Add onions and sauté for 5 minutes, or until starting to soften.
 

Add in sweet potatoes, garlic, squash, green pepper, and thyme. Sauté for another 5 minutes, or until garlic softens.

Mix mustard and water and add to sweet potatoes. Stir, cover, lower heat to medium low and cook for 20 minutes. Stir occasionally. 

Add in sliced bratwursts and cook for 10 more minutes, or until bratwurst are almost done.

Stir in kale, season with salt and pepper and cook for about 5 more minutes.  Serve immediately!

I know it's kind of misleading saying that this is a "stir-fry," but I guess to me, a stir fry is more of a culmination of a bunch of ingredients into one dish, rather than something just pan fried quickly.  This was definitely a great use of some of our leftover squash and green peppers.  There were major layers of flavor in this dish and would definitely be a great side, but even better main course!

Enjoy the weekend guys and I'll be back Monday!

Quick Stir Fry & CSA Pick Up #1

Ok, seriously. I would have never dreamed of being as excited about vegetables as I am right now. Today was our first CSA pick up, and I feel like it's Christmas. Why have we not done this before now?! Why doesn't the general public know more about these?! I guess that's the beauty of it, it's not commercialized and it's used by people who really care for and appreciate it. I feel lucky. I mean, look at our goods for this week...

This is what we ended up with...

2 lbs. potatoes
1 lb. beets
one bunch of basil (this is more basil than I know what to do with in one week)
a multi-colored array of cute little cherry tomatoes
one sweet beauty watermelon
one head of garlic

You better believe I'll be making use out of these in the next week, until the next batch of goodies comes along! My task for this week, according to Andy, is to get him to like beets (because as of right now, he's not too big of a fan)... any suggestions/recipes you guys know of to make him a converter???

And I don't have much time because I've actually got a volleyball tournament tonight so I'll make this a quick stir fry recipe...

Ingredients:

3-4 boneless, skinless chicken thighs, cut into strips
1 bottle Caribbean Jerk marinade
2 tablespoons butter
3 cloves garlic, minced
1 inch piece of ginger, grated
1 carrot, peeled and sliced
1 red bell pepper, seeded and julienned
2 small yellow squash, sliced
1 onion, sliced thinly
1 jalapeno, seeded and minced
juice from 1 lime

In a medium bowl, combine chicken and marinade. Let sit in fridge for about 30 minutes.

In a large skillet, heat 1 tablespoon of butter under medium high heat, and add the garlic and ginger. Stir until fragrant and then add in the chicken pieces. Heat chicken until cooked through, about 8-10 minutes. Transfer to a plate and cover.

Heat remaining tablespoon of butter and add carrot, squash, bell pepper, and onion. Stir fry for about 5 minutes, you want the vegetables softened a little, but still with a crunch/bite to them.

Stir back in the chicken, add lime juice, and stir fry for about 2 minutes longer.

We served this with some simple red rice.

This was absolutely delicious. The vegetables were plentiful and the chicken was flavorful. The shortcut of using a pre-made marinade cuts down on time when you're in need of a quick fix. Enjoy!

Sirloin Steak w/ Stir Fried Peas and Red Rice

I've got a throbbing headache. Hopefully, as I write this post, the Ibuprofen will do its job and it will throb less as I keep typing. Key word = hopefully. This week has just been full of great weather... until today, of course. It rained like it's never rained before (or at least so far this year). and I'm pretty sure it will continue to rain all weekend, which is a shame because I would really like to get out there and play tennis again. So here's hoping the weatherman is wrong, and don't forget to set your clocks FORWARD on Sunday!

Ingredients:
Adapted from Food & Wine's March 2010 issue: 'Stir Fried Red Rice w/ Sliced Sirloin Steak & Peas'

1/2 cup red rice (I found this at Whole Foods)
1 cup water
3 tablespoons vegetable oil
2 garlic cloves, minced
1 lb. sirloin steak, sliced thinly
salt and white pepper, to taste
1 onion, sliced thinly
1 tablespoon fresh ginger, minced
2 cups each of chopped kale and swiss chard
1 cup thawed frozen peas
3 tablespoons soy sauce
small handful chopped cilantro
juice from 1 lime

In a small pot, cover the rice with water and bring to a boil. Cover and turn down to low for about 25-30 minutes, when most of the water has been taken up by the rice. You could definitely use white rice if you wanted to for this, but I think the red rice gives it a somewhat sweet aspect. Not sugary sweet, but just sweeter than your normal rice I suppose.

When rice is finished, spread onto a baking sheet to cool.

In a large skillet, heat up 1 tablespoon of the oil under medium high heat. Add the garlic and saute until fragrant, about 1 minute. Be careful not to let the garlic burn, so stir constantly.

Season the sirloin strips with salt and add to the skillet with the garlic. Brown each side, about 1-2 minutes per side (depending on how thick you cut your slices) and then transfer to a plate.

Heat remaining oil in skillet and add the onion and ginger. Cook until onion is soft and translucent, about 5-7 minutes. Stir in the kale and swiss chard and cook until wilted, about 1 or 2 more minutes. Then stir in the red rice, peas, and soy sauce. Add back in the sirloin strips, as well. Mix well and heat through. Season with salt and white pepper to taste. Stir in some of the cilantro and squeeze the lime juice over mixture. Mix well again. Serve while its hot!

This was great because it was like having everything incorporated into one. The sirloin was evenly distributed among all of the vegetables and there was a good ratio of rice. The red rice was really interesting, not too different from normal white rice, but it had a subtle sweetness to it, I thought. And if the meal wasn't delicious enough, it was just beautiful! Enjoy!

Korean Japchae

I know what you're thinking... Jap-what? Japchae. Kind of like a Korean version of Filipino pancit (which I'm still partial to). Andy described it as a taste he's never experienced before... good or bad, I took it as a compliment.

On a side note, another late post and I apologize. Middle of the weeks have been rough. Too many tests crammed in there, but I promise, I'm still lighting up that kitchen! Just a couple more weeks and spring break will be here and I'll be Savannah, Georgia bound... any recommendations of things to do down there for anybody that's been?

Ingredients:

1 rib-eye steak, thinly sliced and most fat removed
1 bunch spinach
2 carrots, julienned
5 shiitake mushrooms, stems removed and thinly sliced
3 garlic cloves, minced
1 onion, sliced
handful of green onions, thinly sliced
3 tablespoons soy sauce, divided
sesame oil
1 tablespoon sugar, divided
1 package vermicelli rice noodles
1/8 cup seasoned rice vinegar

Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.

Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.

Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.

In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.

Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.

Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!

Like I said, I'm still partial to the Filipino pancit after eating this dish. It was tasty.... different... but tasty nonetheless. Enjoy!

Chili Shrimp

Last weekend was pretty eventful. It was also pretty tiring. We went out with a bunch of work folk to some bars to celebrate one of my co-worker's birthday. It was a blast, but I also had to work at 8am the next day, and that was NOT a blast. Also, our work Christmas party was the following night as well. I was supposed to make this Chili Shrimp dish for the party, but was too tired to even want to pick up a pan, let alone go to the grocery for supplies. So instead, I brought Puppy Chow and Oreo Ball Truffles, which were a hit, so I didn't feel so bad. So I knew I had to eventually make this dish, and I made it for dinner last night, and it was awesome. Too good to share, almost... but I'll share it with you all of course!


Ingredients:
Adapted from Food & Wine's November 2009 Article "Chili Shrimp"

1 lb. shrimp, peeled, cooked, & deveined

2 tablespoons ketchup
2 tablespoons sherry
2 tablespoons sweet chili sauce
juice from 1 lemon
2 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons vegetable oil
2 jalapenos, seeded and chopped
3 garlic cloves, minced
1 dried lemongrass stick, minced
1 tablespoon fresh ginger, minced
4 scallions, thinly sliced
fresh cilantro, chopped

In a small bowl, combine ketchup, sherry, chili sauce, lemon juice, soy sauce, and sugar. Mix well and set aside.

Heat 2 tablespoons of oil in large skillet under medium high heat. Add shrimp and saute for about 2 minutes, turning once.


Add remaining oil and mix in jalapenos, garlic, lemongrass, and ginger. Cook for about 1 minute, until fragrant.


Stir in scallions and add sweet chili mixture and simmer for about 1 minute.

Stir in cilantro and serve over jasmine rice.


Andy definitely fell in love with the sauce for this dish. I couldn't agree more either. It was a perfect mix of the sweet and the heat. I thought maybe the jalapenos would overpower the dish and make it too hot, but it definitely felt only like a back burner. Andy also pointed out that every bite was a different flavor experience. This is definitely a dish I recommend anyday! Enjoy!

Shrimp Stir Fry

I've said it once, and I'll say it again, stir frys are awesome. They're fast, they're easy, and they're pretty much the most versatile thing one can cook. Throw in what you have and voila, you have an instant stir fry. I love this version a lot because it's very fresh with the crisp vegetables, and the sauce just pulls everything together. Thanks to the folks over at Aggie's Kitchen for this great recipe that I tweaked just a tad.

Ingredients:

1 lb. shrimp, peeled and deveined
4 garlic cloves, minced
2 teaspoons canola oil
1 teaspoon fresh ginger, grated
1 broccoli head, chopped
1 onion, thinly sliced
1 can sliced water chestnuts
1 cup snap peas
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons corn starch
1/2 teaspoon sesame oil
2 teaspoons chili garlic paste
1/4 teaspoon fish sauce

Combine the rice vinegar, soy sauce, chili paste, cornstarch, fish sauce, and sesame oil in a small bowl until well incorporated.

Heat a skillet under medium to high heat. Add the oil, garlic, and shrimp. Saute until shrimp are just pink, about 3 minutes. Take shrimp out of pan with a slotted spoon and set aside.

Add onion and broccoli to wok. Cook for about 2 minutes. Then add water chestnuts and snap peas. Cook for another 2 minutes. Add shrimp back in and stir in sauce. Let sauce thicken and mix well, maybe 5 more minutes. Really just cook it until the vegetables are to your desired doneness. Some like them crispy, some like them mushy. I like them somewhere in between. You can serve with rice or eat by itself. Enjoy!


This was absolutely great. Whipped up in minutes. It probably took more time prepping the vegetables and the shrimp and it did to actually have everything cooked and ready. Definitely a keeper recipe!

Thai Red Curry W/ Zucchini & Tomatoes

Curry is one of my favorite things to eat. I've never tried cooking it, so when I saw this recipe, I had to give it a go. I love the heat that enters my mouth when tasting a delicious curry. It never fails to clear my sinuses, and always pleases.


Ingredients:

3 tablespoons vegetable oil
1 lb chicken breasts cut into strips
salt and pepper to taste
1 onion, sliced thin
2 zucchini cut into strips
1 cup cherry tomatoes, or roma tomatoes quartered
1 tablespoon thai red curry paste (or more if you want it more spicy)
1/2 cup unsweetened coconut milk
2 tablespoons water
zest of 1 lime
1 tablespoon lime juice
1/2 cup chopped cilantro

I couldn't believe how easy and versatile this recipe was. Any of the ingredients could easily be substituted out. You can vary your proteins, the vegetables, and even the curry paste comes in red, yellow, and green varieties. Definitely something you can play with to find your perfect curry match!

In a large wok, heat 2 tablespoons of the oil. Add the chicken. Season with desired amount of salt and pepper and cook until white throughout. Then take chicken out and set aside on a plate.


Add remaining oil to wok and stir in onion until just soft. Then add zucchini and tomatoes and stir fry for about 2 minutes. Stir in curry paste, coconut milk, water, lime zest, lime juice, and bring to a simmer.


Add chicken back in and stir in cilantro. I must say, cilantro is definitely a powerful flavor, but this is one dish where it did not overpower anything. It was more of a subtle taste, and I'm glad it was, because Andy doesn't really like cilantro, and I like how I was able to sneak it in there.


And you're done! Serve over rice and enjoy!

Chili-Ginger Chicken w/ Shiitake Mushrooms & Napa Cabbage

I never knew what a good light kit would do for the appeal of my food. I came home this past Sunday after working until 10:30 to a kitchen that looked like something of a t.v. show set. I called Andy while I was on my way home to have him prep the ingredients for that nights dish, and instead he prepped the kitchen for a show... and I can't say that I'm upset, because the pictures turned out amazing, and so did the dish.


Ingredients:
1 tablespoon chili garlic paste
2 tablespoons black bean sauce
2 garlic cloves, minced
1 teaspoon asian sesame oil
3/4 cup chicken stock
3 tablespoons vegetable oil
1 & 1/4 lb. chicken thighs, cut into 1 & 1/2 inch strips
salt
freshly ground black pepper
1/2 lb. shiitake mushrooms, stems removed and cut into pieces
2 tablespoons minced ginger
3/4 lb. napa cabbage, chopped (4 cups)
3 ounces daikon radish, thinly sliced
2 scallions, thinly sliced

The original recipe I found had miso paste in it, and after searching all over Louisville (not really, I only stopped at Kroger and Whole Foods), with no luck, I decided to substitute the chili paste and black bean sauce to give it more of a subtle spicy flavor.

In a small bowl, mix together chili paste, black bean sauce, garlic, sesame oil, and 1/2 cup of the stock.



Heat vegetable oil in wok and add chicken thighs. Salt and pepper to taste and cook until done, about 5 minutes or so.


Remove from wok with slotted spoon and set aside.

Add mushrooms, ginger (instead of mincing my ginger, I had it in the freezer and grated it instead. The freezing of the ginger root keeps it fresh longer, and it just easily grates so I like it better that way), and remaining chicken stock to wok. Cook until mushrooms are tender.


Add the cabbage and chicken back in. Stir fry for a quick minute and add the savory sauce to the wok.


Allow to simmer and finally add in daikon and scallions.


Mix together and serve! Enjoy!

Pork Stir-Fry

For the past couple of Sunday's, I've been experimenting with Food & Wine's May 2009 issue of stir fries. Stir Fries are definitely something that can be quick, tasty, and most importantly... versatile. You can put practically anything in a wok and call it a stir fry. Protein, vegetables, tasty sauce, and you have stir fry! The possibilities are endless.

So for today's recipe, I've got a really simple, but quite tasty Pork Stir-Fry.

Ingredients: (adapted from Food & Wine May 2009 - Pork-and-Tofu Stir Fry)

3 tablespoons vegetable oil
1 lb. pork loin, cut into 1 & 1/2-by-1/4 inch strips
salt and freshly ground black pepper
3 cloves of garlic
large pinch of crushed red pepper
1 large leek, halved and cut into 1 inch pieces (the grocery was out of leeks, so I substituted an onion and did a rough chop)
1 cup chicken stock or low sodium broth
1/2 lb firm tofu cut into 1 in. cubes (I omitted the tofu)
1/4 cup hoisin sauce
2 teaspoons sherry vinegar (I used sherry wine instead, less acidity, but still a flavor boost)
1/2 teaspoon asian sesame oil

And although this seems hypocritical, because I'm pretty much the poster child for trying everything once and appreciating ALL foods, I just can't bring myself to love tofu. No, it's never even been close to my mouth or my lips, and frankly, I don't plan on it doing so. I know, I know, I should be the last person to turn something down without trying it first, but honestly, it gives me the heebie jeebies. And I'm cooking the meal and I can put what I want it. But if you like tofu, more power to you, and that's why I kept it in the list of ingredients!

And so after that derailment of a rant, on to the quick and easy preparation...

Heat 1 tablespoon of the oil in a large skillet or wok. Add pork and cook until done, about 5 to 10 minutes, depending on how thick you cut your pork. I went a little meaty with my strips, but thinner strips would take less time. Transfer pork to a plate and set aside.

Add remainder of vegetable oil in skillet. Add garlic and red pepper to oil and heat for about 1 minute. This allows the oil to get a crisp garlic flavor and a little bit of heat from the pepper. Add leek (or onion, in my case), 1/4 cup of stock, and cover until leek or onion is cooked and soft, about 2-5 minutes.

Add remainder of stock and bring to simmer. Add tofu (we also contemplated substituting the tofu for chicken, but we had a ton of pork to begin with and didn't want to waste all that meat). Also add pork back in and stir in hoisin sauce, vinegar (or wine), and sesame oil.

And you're done! We served ours on a bed of brown rice and it was just the thing to soak up the extra sauce on the plate. It was tasty, easy, and great the next day for lunch! Enjoy!