Beef or Shrimp and Broccoli

When G and I lived in Hawaii, this was one of my favorite things to eat. It’s very filling and yet I never feel chuck-a-bluck when I’m done. And of course, I have to have it with sticky rice, my very favorite. Hello Nico Nico.

Asian food is so simple, almost streamlined. What you see is what you’ll get.

for 4 servings

  • 1 pound flank steak, sliced into thin strips or peeled and deveined shrimp
  • 3 cloves garlic, minced
  • 2 to 4 cups broccoli florets, depending on how you much you like broccoli
  • 1/2 onion, diced
  • 2 tablespoons sesame oil
  • ⅓ cup low sodium soy sauce
  • a knob of ginger sliced
  • some salt if you want it
  • sesame seeds, if desired
  1. In an oiled skillet over medium-high heat, sear the steak or shrimp until cooked all the way through. Remove from the pan.
  2. Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
  3. Add the sesame oil, soy sauce
  4. Add the broccoli florets.
  5. Add the beef or shrimp back into the mixture, and serve over rice with sesame seeds, if desired

*****From the Recipe Box:

I’m not sure which I like better: Asian or Mexican food. Regardless. you’ll love this.

I’m not a big beef eater so having a bag of shrimp in the freezer really simplifies this meal prep.

Could this be any easier?

and remember: Pink is a super hero. If you have time, watch her documentary on Amazon Prime. You will be totally inspired. Big kiss, Lynn

24 ounces of broccoli equals approximately 5 cups

Super Woman

I told you I watched the Pink documentary on Amazon Prime the other day. Cow-a-bunga what a woman. I want to be as capable as she is when I grow up. If you have a minute, take the time to watch it. I saw this logo and thought of her.

I also read Finding Freedom. How do some people survive and grow up to become such successes when all the cards are stacked against them? I’m very impressed Erin French.

Big Kiss, Lynn

Tortilla Rollups

Back in the old days, and by old days, I mean C the MP was in middle school. You could buy these tortillas filled with pie filling. C loved them We typically bought cherry or apple. I’ve not seen them in years, but how tough can it be to make them.

I found a couple of recipes and decided to give them a go. Easy? Holy guacamole, they were easy.

8 8 inch flour tortillas

1 1/2 cups sugar, divided

1 20 ounce can pie filling

2 cups water

1/4 cup butter

It also called for a teaspoon of cinnamon, but I didn’t want to go there

Fill tortillas with equal amounts of pie filling and place folded side down in a greased 9 x 13 inch pan.

Bring 1 cup sugar, 1 cup water and the butter to a boil and pour over the tortillas.

Sprinkle the top with 1/2 cups sugar.

Bake at 350 degrees for 45 minutes.

Let stand before serving to allow the filling to thicken.

*****From the Recipe Box:

This wasn’t my favorite recipe yet, so I’m going to keep working on it. I’ll probably cut the tortilla in half so it won’t be quite so doughy.

I might even try them with wonton wrappers.

G thought the second 1/2 cup of sugar was too much, but you know how I feel about my sugar.

and remember: Run faster, eat better, sleep longer, try harder, aim higher, love more and day by day get happier. Big kiss, Lynn

Croque Monsiuer

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I made the most marvelous Croque Monsiuers the other night. Both G and I are still talking about them, so I thought you might find them equally appealing. These are so simple, but how can Julia Child be wrong.

2 thin ( 1/4-inch) slices fresh white sandwich bread of best homemade-type quality

2 to 3 tablespoons butter

2 thin ( 1/8-inch) slices mozzarella cheese or rather soft Swiss

1 thin ( 1/8-inch) slice cooked ham, cut in the same dimensions as the bread

Lay one slice of bread, brush it with butter, cover with a slice of cheese, a slice of ham, and another slice of cheese. Brush one side of the second slice of bread with butter and lay it, buttered side down, to top the sandwich. Press the sandwich together firmly, leaning on it with the palm of your hand. Trim off the crusts and press down again on the sandwich.

In a frying pan, add 1/8 inch of the butter, heat it to bubbling, and brown the sandwiches rather slowly, 2 to 3 minutes on each side, so the cheese will melt. Add more butter as needed. For appetizers, cut the sandwich into quarters or eighths.

Note: If done ahead, arrange on a baking sheet and set aside, covered with plastic wrap. Uncover and heat in a 375-degree oven for 5 minutes or so before serving.

*****From the Recipe Box:

I used a boule style bread loaf. I love that bread, both the shape and and the flavor. Don’t tell anyone, but I’m not a huge sourdough fan.

Adapted from “From Julia’s Kitchen”

Ina Garten makes these with a Mornay sauce on top and then grilled. Too much work for me usually.

and remember: Mark Twain said it best: “Never put off till tomorrow what may be done the day after tomorrow just as well.” Big kiss, Lynn

Fried Bologna

G and I have been watching all the past episodes of Andrew Zimmern. He’s my favorite now that Anthony Bourdain is gone. I get to learn about the food, the history and the people.

So, I can see what you’re thinking. What on earth does that have to do with fried bologna? When I was growing up, this was my dad’s favorite sandwich.

Healthy? Hell, no. But, for many people all over America during and after the Depression, this was a big deal. I know, what am I doing serving green beans with it. I love green beans. You may not want to watch it being made, but it’s no worse than a hot dog.

I think we have a tendency to give our food too much snob appeal. As someone who has battled my weight my whole life, maybe it’s time to learn a few lessons, i.e., let’s eat to live and not live to eat.

*****From the Recipe Box:

Next time we would cut the bologna about 1/2 inch thick and at least 4 to 5 inches in diameter.

Now I want to try mortadella.

and remember what Steve Martin had to say:  “A day without sunshine is like, you know, night.”

Schnitzel

I am such a maroon. I misspelled schnitzel last time I wrote about it. I can only blame my non-German heritage. Do forgive me.

The s-i-l was finally able to come up to visit last week. Trying to coordinate everyone’s vaccines has been most interesting. I’m still paranoid and will probably continue to wear a mask. It’s too easy to slip on a mask when in doubt.

So, what’s schnitzel? In our family, it’s meat cutlets smushed to about a 1/4 inch thick. You can use a mallet, a rolling pin a plate edge. Whatever works for you. It’s a great meal for taking out aggression.

G and I usually do this in tandem. I break a couple of eggs on a plate and whip them up a bit. The next plate is Panko. Unfortunately, I could not use it when the s-i-l was here and so we used gluten-free Juanita chips. Yawn! I love Juanitas but not on this.

We heated the cast iron frypan with canola oil or whatever you prefer. Most people like a 3rd layer of crust, but I don’t. We dip the cutlet into the egg and then into the Panko. Brown the cutlet for a couple of minutes a side. We keep them warm in a 200 degree oven until we’re ready to eat.

This is such an old fashioned meal. I usually make a simple brown gravy to go with this. Tomorrow, we’ll have cutlet sandwiches with shredded Romaine and mayo.

****From the Recipe Box:

Anything that makes a nice crumb works beautifully.

and remember What J.K. Rowlings said: It does not do to dwell on dreams and forget to live. Big kiss, Lynn