Monday, December 22, 2008

Leftover Do-over

I never know what to do with leftover roast beef. It is really all I can do to eat it the first time, but my husband really likes it. And he will eat some of the leftovers in sandwiches, but really, how many sandwiches can one man eat? Plus, I get tired of staring at it in my fridge.

I decided to have a do-over and make it into something I would really like. I love asian style food: chinese, japanese, thai, ect. So I present to you my leftover do-over: Asian Beef and Noodles

Asian Beef and Noodles

1-2 cup cold cooked beef, sliced thin
1 pack spaghetti noodles, cooked
1/2 cup onion, minced
1 clove garlic, grated or minced
2 tbsp olive oil
1 tsp cornstarch
1 tbsp water
1 tbsp. rice wine vinegar
2 tbsp. soy sauce
1/2 tbsp honey
1 serrano pepper, minced
1/2 tbsp fresh ginger, grated
1/2 tbsp toasted sesame oil

Heat heavy frying pan. Add olive oil, meat and onions. Heat until hot and brown. Add garlic and cook until tender. Mix water and cornstarch; add. Add remaining ingredients except cilantro and cook slowly for 10-15 minutes. Top with cilantro.

Saturday, December 20, 2008

Another Not So Salad, Salad Post

Ok, if you've read this blog for long, you know my relationship with most salads. I don't do them. I don't like most vegetables which kind of creates a problem since most salads include them. I do like the "not so salad, salads" as I call them. You know, the ones that are called salads but don't include anything remotely like lettuce. Today I have one such recipe for you!

One great thing about this time of year at my old job was all the great food that was brought into the office. My new job (as a stay at home mom) doesn't quite afford the same advantages. ;) Of course there are many other perks! I do miss that yummy food though. One of my favorites was brought by one of my supervisors. It is the perfect combination of tart and sweet. I could easily eat the entire bowl! So, when I needed a dish to take to the in-law's for Christmas I turned to this quick and easy recipe.

Grape Salad
Source: A Former Co-Worker

2 lbs green grapes
2 lbs red grapes (I just used all green grapes because I like them better)
1/2 cup white sugar
1 tsp vanilla
1 (8oz) pkg cream cheese
1 (8oz) sour cream
4 ozs chopped pecans (optional)
2 T brown sugar

Wash and dry grapes. In a large bowl, mix cream cheese, sour cream, sugar and vanilla. Add grapes and mix gently with a spatula or large spoon. Sprinkle with brown sugar and pecans, mix again and refrigerate for at least one hour before serving.

Tuesday, December 16, 2008

Coffee. Not Just An Amazing Beverage!

I love coffee, but I rarely brew it. I even have an awesome coffee maker. It's just that I am really the only one who drinks it. The hubs can be persuaded every now and again to have some, but usually it is just me. And I hate to brew just one or two cups at a time. So, my awesome coffee maker sits unused and my coffee sits in my cabinet.

Well, that coffee did not sit unused tonight! However, the poor coffee maker will have to wait a little longer. That is because this recipe uses coffee grounds, not the brewed concoction. On my quest to find a roast beef recipe I LOVE I made a coffee and cocoa crusted beef roast. I've heard of this combination used with beef before and finally found time to try it myself. I scoured the internet and read several recipes and decided I'd just use those as jumping off points. None of them actually called for roast beef. They were usually for a beef tenderloin or a ribeye steak.

So here is what I came up with:

Coffee and Cocoa Crusted Roast Beef

1 2lb. eye of round beef roast
1/4 cup coffee grounds, finely ground (I used a mortor and pestel to get mine more finely ground)
2 tbsp unsweetened cocoa powder
1/2 tsp ground mustard
1/2 tbsp ground ginger
1/2 tbsp garlic powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/2 tbsp sea salt
1/2 tbsp ground black pepper

Preheat oven to 325 degrees. Heat a sautee pan over high heat. Mix all ingredients except roast. Pat all sides of the roast with the mixture. Using tongs, sear each side of the meat in the hot pan. Then place roast in a roasting pan and cook covered for an hour and 20 minutes for medium well. Remove from oven and let rest of 10 minutes. Remove meat to a cutting board and slice. Pour pan juices over the sliced meat.

It had a nice flavor and we really enjoyed it. We had twice baked potatoes and biscuits to go with it. Now I plan to find something new to make with the leftover roast because the one thing I dislike more than plain roast, is leftover roast.

Monday, December 15, 2008

Run, Run As Fast As You Can...

You can't catch me, I'm the gingerbread man! My nephew loves this line from one of his books, so when he and my sister came over one day we made gingerbread men. We took a quick time saver by using the Pillsbury slice and bake cookie dough. Instead of slicing and baking, we rolled it out and cut out the little men. We then iced them with a simple mixture of powdered sugar and milk. They were fantastic and so much easier than making them from scratch! I highly recommend the Pillsbury gingerbread dough, especially if you need to save time when baking with children. Do you know any two years olds who are good at waiting??