Bytes to Bites


Korean Beef Bowl
April 9, 2017, 2:52 am
Filed under: Dinner, Weekday Meals

Introduction:

This looked like a pretty neat recipe when suggested in one of my cooking groups. Sounded like a quick and easy weekday recipe – with taste!

Ingredients:

1/4 cup brown sugar, packed

1/4 cup reduced sodium soy sauce

2 tspns sesame oil

1/2 tsp crushed red-pepper flakes, or more to taste

1/4 tsp ground ginger

1 tbspn vegetable oil

3 cloves garlic, minced

1 lb ground beef

2 green onions, thinly sliced

1/4 tsp sesame seeds

Instructions:

1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

3. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

4. Serve on rice, garnished with green onion and sesame seeds, if desired.

Comments:

This was pretty good! First of all, it wasn’t a total tank with the kids. The youngest ate a bit and claimed “yum” (then ate a hot dog). But, I think I could convince both to eat it again, which is always a miracle at our house. Good taste and I’d bet this sauce would be great in a stir fry as well…next time!

Our Home Rating? 4/5 bites

Source: http://damndelicious.net/2013/07/07/korean-beef-bowl/

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Chocolate & Toasted Coconut Zucchini Muffins
April 9, 2017, 2:46 am
Filed under: Breads and Muffins

Introduction:

A friend posted these on Facebook and I happen to be quite fond of zucchini, coconut and chocolate – so, you can’t go wrong putting them in the same muffin, right? Nope.

Ingredients:

3/4 cup shredded coconut, plus more for topping

1 1/2 cups flour

1/2 cup cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs, lightly beaten

1/4 cup packed brown sugar

3/4 cup granulated sugar

1/2 cup milk

1 tsp vanilla extract

1/4 cup canola oil

1 zucchini, grated (about 2 cups worth), liquid squeezed out

1/2 cup chocolate chips (optional – but really, why wouldn’t you!)

Instructions:

1. Preheat oven to 375 degrees F. Place 3/4 cup of shredded coconut on a baking sheet and bake for 7 – 8 minutes until fragrant and lightly browned. Stir every few minutes to avoid burning; set aside.

2. In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat together the eggs, sugars, milk, vanilla and canola oil. Add the flower mixture to the wet ingredients, stirring until just combined. Stir in the shredded zucchini, chocolate chips, and toasted coconut.

4. Scoop the batter into the muffin pan (lined, or lightly greased). Top the muffins with more shredded coconut (untoasted) and bake for 24 – 30 minutes until a toothpick inserted into the centre comes out clean. Let cool and serve. (Note, the original recipe suggested up to 48 minutes, that is too much time for my oven. Adjust to your own oven accordingly)

Comments:

These were pretty darn good! I like a moist muffin, but I don’t like them to get soggy quickly. So far, these ones have great taste and they’re a nice, fluffy, firm muffin. The kids like them too.

Our Home Rating? 4.5/5 bites

Source: http://portandfin.com/chocolate-toasted-coconut-zucchini-muffins/



Lemon Chicken Orzo
April 2, 2017, 1:50 am
Filed under: Pasta, Uncategorized, Weekday Meals

Introduction:

We tried this new orzo recipe tonight, with success. Sort of. My 3yo wouldn’t even try it with a chocolate bribe. But, that’s not unusual for him. If you go back to the original recipe link (noted at the bottom), the author has the weight watchers points listed as well.

Ingredients:

4 tsps all purpose flour

1/2 tsp each of garlic powder, salt and black pepper

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

1 tbsp olive oil

1 tbsp light butter

6 oz uncooked wheat orzo pasta

2 garlic cloves, minced

2 cups reduced sodium fat free chicken broth

1 cup fresh asparagus spears, cut into 1″ pieces

3 tbspns fresh lemon juice

1 cup halved grape tomatoes

additional salt to taste.

Instructions:

1. Combine the flour, garlic powder, pepper and salt in a small dish and stir to combine. Place the chicken pieces in a gallon zip-top bag and add the flour mixture. Seal the bag and shake/massage it around until the chicken pieces are coated.

2. In a large saute pan, bring the oil over medium heat and then add the chicken. Stir to coat with the oil and then cook, stirring occasionally, until the chicken pieces are cooked through and begin to brown. Transfer the cooked chicken to a side plate and cover with aluminum foil to keep warm. Wipe out the inside of the skillet.

3. Place the skillet back over medium heat and add the butter. When the butter is melted, add the orzo to the pan and stir to coat. Spread the orzo across the surface of the pan and allow it to cook for 2 minutes until a few of the orzo pieces begin to brown. Add the garlic to the pan and stir. Allow to cook for another minute.

4. Add the chicken broth to the pan and bring it to a boil. Reduce the heat to low to simmer and cover the pan. Simmer covered for 4-5 minutes and then add the asparagus. Stir and re-cover. Simmer for an additional 10 minutes. Remove from heat and stir. Add the lemon juice, tomatoes and basil along with salt to taste. Stir together and then add the reserved chicken to the pan. Stir to combine and serve.

Comments:

Alright, here’s what we did to this recipe. I did not have asparagus, so I threw peas into the pan. The did not need quite as much time as the asparagus might have, so put them in a bit later than the recipe indicates. Lemon isn’t our favorite flavor, so I should have gone easy on the lemon juice at first. Not sure if it was because I didn’t use fresh, but it seemed quite strong at first. It toned down in the cooking process, but I’d still probably start with 2 tbspns next time and see where that takes us. I think this would also be a great recipe with an alternate flavor (if I could figure out what that flavor would be). I didn’t use the entire cup of tomatoes either and this was enough for us. The last thing we added was some sliced black olives, always a favorite in our house and we liked them in this recipe too!

My husband said this was a 3.5 bits out of 5, but I downgraded it for the fact that one child only took a bit and the other one outright refused. Still, for a nice summer meal (with alternate kid choice), I would definitely make this again and look forward to trying it as leftovers!

Our Home Rating? 3/5 bites

Source: http://www.livinglou.com/2011/08/garlic-parmesan-orzo.html