Tag Archives: homemade

Recipe: “Takeout” Beef & Broccoli

Hi! How are you holding up?

As we lean in a bit longer into the “stay at home” order, we’re continuing to embrace our two options–take out or cook in. One of our favorite things to make at home is “takeout” and this Beef & Broccoli is no exception. It’s even better than any takeout or eat out I’ve ever had. Recipes are abundant online and I adapted this recipe from dozens I found online, tweaked according to what we like and had on hand and we put our wok to good use, however it can easily be made in any large skillet.  

I happened to have some local stir fry beef from a local farm via our online farmer’s market, High Country Food Hub, and simply used some frozen broccoli (because I didn’t want to make a trip just for the fresh stuff) and added that to some local bok choy and ramps I picked up from my Kindly Kitchen produce box.  The family declared this a winner,even though my kidlets don’t love steak. The quick marinade helps the steak come out nice and tender and the sauce is savory and gingery with just a hint of sweetness. I even inadvertently adapted this recipe to be keto leaning with the use of xantham gum as we were all out of corn starch. You can even make this paleo with coconut aminos instead of soy sauce.

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Ingredients:

2 lbs beef stir fry (usually pre-cut in the meat section) or slice flank or flat iron thinly against the grain
1 TBS corn starch or xantham gum
1/4 tsp baking soda
1 TBS oyster sauce
1 TBS soy sauce
1 TBS sesame oil

2 cups broccoli florets, fresh (or frozen but thawed)
pepper

Sauce:
1/4 cup tamari or soy sauce (or coconut aminos if paleo)
1 TBS honey or brown sugar
1 TBS sriracha
1 TBS oyster sauce
3 cloves fresh garlic, grated
1 inch knob ginger, grated
1/2 cup beef broth
2 teaspoons corn starch or xantham gum

Additional ingredients:

1-2 Scallions as garnish
Cooked rice or noodles, prepared according to directions.

Combine the steak and all ingredients for it except for broccoli along with a generous pinch of pepper and set aside. You can do this several hours in advance for extra marinating. 

Combine ingredients for the sauce and set aside. 

Prepare your rice or noodles and while that’s going, heat a tablespoon of sesame oil (or regular oil) in a wok or skillet. Once the oil shimmers, saute the beef until it’s beginning to brown on all sides.  3-5 minutes.  You made need to do this in batches.  Remove the beef from skillet onto a plate and set aside. To the hot skillet, add your broccoli (or any other veggies you want to use), and sauce and cook the veggies until al dente. Add the meat back to the wok or skillet and heat through until beef is coated and the sauce has thickened a bit. You’ll know. If you’re using corn starch, you’ll want to make sure you cook out any bitterness or “starchiness” that is remaining. Again, you’ll know.  

Serve the beef & broccoli on top of steaming hot rice or noodles and top with scallions or sesame seeds.  Enjoy! 

If you make this recipe, give us a comment! 

Follow me on insta and Facebook and tag us there @triadfoodies.  

Recipe: The Taco Ring

Let’s put a ring on Taco Tuesday. I cannot take credit for this beauty at all. Recipes are abundant online and on Pinterest for this Taco Ring. It’s made with Pillsbury Crescent Rolls, taco filling and cheese. Super simple for the most part once you get the hang of making the ring itself. My kidlets love love love this taco ring. If only everything I made would bring such joy.

I’ve taken inspiration from  Pillsbury  and a whole host of other webbies as well as my mother-in-law. Crescent rolls, taco meat, cheese…pretty hard to mess up. Our own spin is that we add some rotel tomatoes, the extra acidity and heat flavor the meat even more but it’s hardly necessary.

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Here’s what you’ll need:

Ingredients:
2 cans of Pillsbury Crescent rolls (8 each per can)
1 lb ground beef (or turkey, pork, chicken..whatever filling you want)
1 packet of taco seasoning
1 cup shredded cheddar or Mexican cheese blend
1/4 cup water
1/4 cup salsa or rotel tomatoes (you can omit and use another 1/4 cup water)

Preheat your oven to 375 degrees.

1. Prepare the beef or the filling you are using according to the taco seasoning
package directions. Allow to sauce to thicken and coat the meat. Add the rotel tomatoes
or salsa if using and set the mixture aside. Here’s where some recipes say to go ahead and add the cheese.  Some say add the mixture to the ring then top with cheese. You do you.

2. Unroll both cans of dough and separate into 16 triangles. On an ungreased large cookie sheet, arrange triangles in ring so the short sides of triangles form a circle in the center. You can make it a wider circle if you want. Sometimes placing a bowl in the middle will help you create the circle more easily. Dough should overlap and look like the sun. The inner part of the circle should have a bit of thickness, almost like a little ditch.

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Photo by Pillsbury

3. Spoon the mixture on the lower 1/3, the wide part of each triangle, creating a ring. Add a bit more cheese here if you want. Once filled, take each pointed end of the triangle and wrap it up and over the meat mixture, tucking it underneath. Voila, a ring! Some of the meat mixture will be visible within the spaces. That’s totally supposed to be like that.  For a glossy finish, which I never bother to do, you can brush over the ring with an egg wash before baking.

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Photo by Pillsbury

4. Bake for 20 minutes at 375 degrees or until the dough is golden brown.

After you remove the ring from the oven, fill the center with a bowl of salsa, guacamole or shredded lettuce, tomatoes, etc.

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Enjoy!

Recipe: Buttermilk Pie UPDATED

Ages ago, I held a giveaway for these great pie crusts for Wewalka.  I still prefer their crusts to frozen or any other pre-made, ready-to-roll crusts. And no, I haven’t made my own and I have no plans, really. I was looking back on that recipe and good gravy it’s missing some detail. Really, y’all couldn’t point it out?

It’s fine.

I made this pie again today and man oh man, I wanna stick my face in it. This buttermilk pie is the perfect way to use up extra buttermilk (I used local milk from Cheek Farmstead Creamery viaHigh Country Food Hub and it’s such a great little dessert. Kind of like a vanilla chess pie, but with some extra tanginess. Enjoy!

Buttermilk Pie

Ingredients:

  • 3 large eggs at room temperature
  • 1/2 cup butter, softened
  • 1 – 1 1/4 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk ( I whole or fat-free is fine)
  • 1 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste (or just another teaspoon of extract)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg (optional but yummy)
  • 1 prepared pie crust

Preheat oven to 350-degrees. Place your pie crust in a 9 inch pie dish, fluting the crust as you see fit if you’ve rolled one out. As you can see above, I’m terrible at it.  For easier transport,  place prepared pie dish on a cookie sheet BEFORE you pour your mixture in.

Directions:

  1. Beat eggs until foamy. Add butter, flour, 1 cup of the sugar and beat until fluffy.
  2. Add buttermilk, vanilla, lemon juice and nutmeg.
  3. Beat until smooth. Taste for sweetness, if you like it a bit sweeter, add the remaining 1/4 of flour.
  4. Pour into prepared crust.
  5. Bake for 45-55 minutes until a knife inserted in the center comes out clean.
  6. Cool completely.

Enjoy with whipped cream (or not) and/or berries (or not). I like mine plain. But I’m a simple girl.

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Recipe: Salmon & “Black Caviar” Lentils w/ Creamy Dill Sauce

As we head into day 137,137 of our stay at home/quarantine, I decided to do a little something outside of our comfort zone and make salmon…at home. Now, I rarely order salmon out unless its sushi, but I’ve had just a few successes at home with salmon and this dish was no different….plus it’s so pretty.

And don’t let the fancy name scare you off. This was super easy. I ordered my Black Caviar Lentils, aka “Beluga” lentils from Rancho Gordo well before the pandemic so I’m not sure how readily available they are in stores, but they are still available here with some possible shipping delays of course. They get their name because they look so much like Beluga Caviar.  I’m actually looking forward to cooking with these type of lentils again. They have so much flavor and add drama to any dish. When they arrived I wondered,  “what in the world what have I done?” What would I make with them? But a local chef  years ago had made them as a bed under some prawns and I saw another dish somewhere on the interwebs with scallops. Well, I’m fresh out of scallops here, but I did have 2 pieces of salmon in the freezer, so that’s how we got here.  Serve this salmon and lentils with asparagus or spinach and you have a complete, colorful meal.

About the sauce in this recipe, you can make just about any sauce you want, but dill loves and seafood and cream. I’ve seen similar recipes of dill sauce calling for creme fraiche but I wasn’t about to make a special trip for that so I used cream cheese instead and have noted that in the ingredients. There’s also a tip below for a totally alternate method that I’ve made before (with some modifications) and it’s almost as good just not warm.  Both sauces are keto-friendly (but the lentils are not).

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Salmon w/Creamy Dill Sauce & Black Caviar Lentils

Ingredients

Wild Caught Salmon filet (try to find one that’s beautifully pink and about 3/4-1 inch thick, about 6-8 oz)
1-2 TBS capers (reserve some juice for later)
Olive oil

Creamy Dill Sauce 
1 TBS minced garlic
1 TBS butter
3 tsp. dijon mustard
4 TBS cream cheese (or creme fraiche if you can find it)
heavy cream (if using cream cheese to loosen to desired consistency)
3 tsp. lemon juice or the reserved caper juice
3 tsp. fresh dill, coarsely minced, plus a few sprigs for garnish
salt/pepper to taste
**see note

Lentils
1 cup black caviar/beluga lentils
oil or butter
Chicken stock or water
1 clove garlic, crushed
1 tsp. salt
dry aromatics like bay leaf or oregano (or you can omit)

First you’ll want to prepare your lentils. Heat oil or fat in a sauce pan. Add lentils and stir to coat. Add the garlic then enough water or chicken stock to cover by about an inch. Bring to a boil then lower the heat and simmer for about 40 minutes until just tender.
Note: I strongly suggest you take a look at the recommendation on the lentil package as some may require a bit of a different length of cooking time, but this is what I followed per Rancho Gordo. 

While the lentils are cooking…
If using a thicker piece of salmon, preheat oven to 350 degrees. Season the salmon with salt and pepper. Add a oil to a hot pan and sear salmon, skin side up, until golden then flip and sear for a couple minutes more. Scatter in the capers (without the juice). You should hear them sizzle and start to crisp. Place pan in the oven and cook for 5 minutes until medium doneness. You can cook a few minutes more if you like it more done.  Note: my salmon was pretty thin and did not need the additional cooking time beyond the sear, but you may need to do bake it here.

For the sauce:
While the salmon finishes, heat the butter in a sauce pan. After it melts, add dijon and stir well, then add cream cheese or creme fraiche and whisk until smooth and creamy.  If it’s a little too thick, add a bit of heavy cream to loosen. I needed about a 4 tablespoons.  Add the lemon juice or caper juice, then the dill and stir.

Plate the salmon and capers, drizzle the sauce liberally over (as little or as much as you want) and finish with a sprig or two of fresh dill. Serve along side or atop the beluga lentils. I topped with some local microgreens.

Enjoy!

**Let’s just say you haven’t been to the store in 37 days and you’re fresh out of cream cheese. Well you can still make the dill sauce with 1/4 cup mayonnaise, 3/4 cup sour cream, 1 TBS lemon juice, 3-4 TBS. fresh dill, pinch of salt. You will not heat this. Just mix and serve. Easy peasy. And save it because if you decide to add capers or relish later, it’s totally a tartar sauce and so is the one above that’s heated first, come to think of it.

 

Enjoy!

 

Paleo Banana Bread

I don’t know if you’re like me but I tend to buy bananas with the best of intentions.

“The kids will  have them as snacks!” (yeah right).

“I’ll put them in smoothies!” (but it’s so cold).

“They make such good sandwiches!  (then I forget) “Especially with fried chicken!” (who’s making fried chicken though?)

That means there are always 2 or 3 just hanging out going overripe. So now I just let them do their thing because I found the perfect banana bread that’s grain-free, refined sugar-free. Basically it’s healthier banana bread. You’ll hardly miss your old banana bread once you try this. At the very least you can have it with your coffee and not feel an ounce of guilt.

I say “hardly” because it won’t rise all nice and high like a typical banana bread but that’s okay because the texture is on point! It’s delicious and my 12-year-old can’t even tell the difference. And dare I say it? It’s moist! Moist (sorry weirdos, there’s just no other word here)!

I first ran across my favorite paleo banana bread recipe over at Peanut Butter Runner’s blog. I modified this recipe just a touch and played with my sweeteners a bit. But it’s pretty close to Jen’s.

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Paleo-Friendly Banana Bread

  • 3/4 cup of blanched almond flour (this is a finer texture like regular flour)
  • 1/4 cup of coconut flour (you can sub extra almond flour here)
  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon of kosher salt
  • 1/2 teaspoon cinnamon
  • Dash to 1/4 teaspoon nutmeg (I do the lesser amount)
  • 2 TBS melted coconut oil (I like refined so it doesn’t have flavor)
  • 2 large eggs
  • 2 very ripe bananas, mashed
  • 1/4 cup of maple syrup, coconut nectar or honey ( I have used Trader Joe’s Vanilla Bean Maple Syrup) + option of an additional tablespoon or so.
  • 1 tablespoon pure vanilla extract

Directions: 

 

Preheat oven to 350 degrees. Oil or butter a 9 x 5 loaf pan or dish or line with parchment.

  • In a medium bowl, whisk together flours, baking soda, baking powder, salt, spices. Separately in a small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until well combined.
  • Add wet ingredients to the dry and gently mix together until combined being careful not to overmix. But taste it at this point. When it comes to baking with these type of flours and adding the soda/powder/salt…you don’t want the batter to have that acidic/salt background so if it does, just drizzle in a touch more sweetener. The bigger the bananas, the sweeter it will be too. 
  • Pour batter in prepared loaf pan and bake for 45-50 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes then turn out onto a wire rack to cool completely. (Does anyone ever do this if it’s in a pretty pan?) I did this time. 😉
  • Once cool you can slice and try to make it last the day. You will want some with coffee (again) tomorrow.

Enjoy!

Do you have favorite banana bread recipe?