Monday, June 19, 2017

Beef & Broccoli

  • 1 lb beef, cubed
  • 1 head broccoli, flouretes
  • 2 cloves garlic, minced
  • 2 pieces ginger, finely chopped
  • Coconut oil, ghee or other cooking fat
  • 2 tbsp soy sauce (alternatively, use 2tbsp coconut aminos + 2 tsp salt)
  • 1 tbsp sesame oil (alternatively, use 1/2 tbsp each sesame oil and olive oil)
  • 1 tsp cornstarch (alternatively, use arrow root or sweet potato powder)
  • 1/4 tsp baking soda (tenderizer)
  •  2 tbsp low sodium soy sauce
  • 3/4 tbsp nam pla fish sauce (or less, check for salty-ness)
  • 1-2 tsp sesame oil
  • 1/4 tsp black pepper
  1.  Combine all marinade ingredients, and coat beef well.  Set aside.
  2. Steam broccoli separately until just not raw. 
  3. Meanwhile, combine sauce ingredients, set aside.
  4. Heat wok over medium heat with 1-1/2 tbsp cooking fat.  Lower heat to medium, add garlic and ginger, and stir fry until fragrant (about 10 seconds).
  5. Bring heat back to Medium-High, add marinated beef and spread over the bottom of the pan, cookking until edges are darkened.  Stir to "flip" and brown other side.
  6. When about 3/4 of the way cooked, add sauce combo and stir fry for 1 minute.  Add in the lightly steamed broccoli and stir fry another 30 seconds to coat all ingredients.  Serve immediately.
Adapted from original recipe at 

Chef's note: I did not have the coconut aminos on hand as called for in the recipe, and substituted regular soy sauce where that was listed - everything was FAR too salty.  Since I always have soy sauce on hand, I adapted the recipe as noted above so that next time it will be less salty and more delicious. Also included noted adjustments because Jeffrey does not like sesame oil very much.

Monday, June 5, 2017

Mini Cinnamon Roll Cheesecake

TO MAKE CRUST:  Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.  In a medium bowl, whisk together:
Then stir in,
  • 2 tbsp melted butter
until mixture begins to clump together. Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool.  Reduce oven temperature to 300F.
TO MAKE FILLING: In a large bowl, beat until smooth:
  • 6 oz cream cheese, softened
  • 3 Tbsp sugar
Then beat in until well combined:
  • 1/4 c. sour cream
  • 1/2 tsp vanilla extract 
  • 1 large egg, beaten
FOR TOPPING:  In a small bowl, whisk together
  • 2 Tbsp Sugar
  • 2 tsp cinnamon
Dollop about 3/4 tbsp of the cream cheese mixture into each of the muffin cups and sprinkle with a little of the cinnamon mixture. Repeat 2 more times. If you have any leftover cinnamon "sugar", reserve to sprinkle on after the cheesecakes are baked.

BAKE 15 to 17 minutes, until mostly set but centers jiggle slightly. Turn off the oven and let them remain inside for 5 more minutes, then remove and let cool 30 minutes. Refrigerate at least 2 hours until set.

FOR THE FROSTING:  in a medium bowl, beat together
  • 1 Tbsp butter, room temperature
  • 3 Tbsp confectioner's sugar
Then beat in:
  • 1/4 tsp vanilla
  • 2 tsp heavy cream 
Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.

Makes 6 servings of 1 cheesecake each.

Recipe adapted from:

Baked Four Cheese Garlic Spaghetti Squash

  • 1 large spaghetti squash
  • 5 garlic cloves, minced
  • 1/2 cup water
  • 1 chicken bouillon cube, crumbled
  • 1 cup heavy cream
  • 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
  • Fresh thyme
  • Fresh ground pepper
  • Green herbs (Parsley, chives or green onions), finely chopped

1. Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.

2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives and fresh thyme. Mix well.
3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.

4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.

Note: You can cut baking time by half if you’re in a hurry. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven.

Recipe saved for reference from:

BLT Breakfast Burrito

Heat a non-stick (preferably ceramic or similar) pan, and mix together:
  • 2 eggs
  • 2 Tbsp heavy cream
  • salt, to taste
  • pepper, to taste
Add a small amount of butter to the pan, and pour on half of the egg mixture, tilting the pan about so that the egg coats the entire bottom of the pan and forms a lovely, flat surface.  When you are able to shift the egg around in the pan without it breaking (you may need to use a rubber spatula to make sure the edges are not stuck), flip the entire egg "crepe" over with an expert flick of the wrist!  When fully cooked, transfer to a plate or cutting board.  Repeat this process with the remainder of the egg mixture.

In a lovely line down the center of each egg crepe, add a total of (1/2 on each):
  • 2 tbsp cream cheese
  • 4 leaves of Romain lettuce
  • 1 small on-the-vine tomato, sliced
  • 4 strips bacon, cooked
  • 1/2 avocado, sliced
Season with salt and pepper to taste, roll up and enjoy!

Recipe adapted from: