Stir-Fried Beef, Broccoli, and Yams

This tastes just like the local Chinese take-out. Don't cook the meat much longer than the 3 minutes even though it doesn't look done. I over cooked it.

Bon Appetit, May 2009

4 servings

30 minutes

1/4 cup water

3 tbsp (packed) golden brown sugar

3 tbsp oyster sauce

1/4 tsp dried crushed red pepper

1 1-lb flank steak, cut in half lengthwise, then crosswise into 1/4 inch thick slices

1 1/2 tbsp cornstarch

2 1/2 tbsp Asian sesame oil divided

4 cups broccoli florets (about 8 oz)

1 8-oz yam peeled, cut in half lengthwise, then crosswise into 1/3 inch thick slices

2 tsp chopped peeled fresh ginger

Stir first 4 ingredients in small bowl, until sugar dissolves. Set sauce aside. place beef in large bowl, sprinkle with salt and pepper. Add cornstarch and toss to coat.

Heat 1 1/2 tbsp oil in large wok over high heat. Add beef mixture, stir fry until no longer pink outside, about 3 minutes. Transfer beef mixture to medium bowl Heat remaining 1 tbsp oil in same skillet. Add broccoli, yam, and ginger. Toss to coat, sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium high, and cook until vegetables are just tender about 5 minutes. Add beef mixture. Toss until sauce coats beef about 1 minute. Serve.

Spiced Carrot and Zucchini Quinoa

The spices make this dish so good. Either serve as a vegetarian main or a side dish.

Bon Appetit, April 2007

8 servings

4 cups water

2 cups quinoa, rinsed well, drained

2 tbsp dried currants

1/2 tsp salt

1/4 cup extra-virgin olive oil

2 medium carrots, peeled cut into small cubes

2 medium zucchini, trimmed, cut into small cubes

1 tbsp Hungarian sweet paprika

1 tsp ground cinnamon

1/2 cup chopped fresh cilantro

Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender ,about 20 minutes.

Meanwhile heat oil in heavy large skillet over medium heat. Add carrots; saute until tender, about 5 mins. Add zucchini, saute until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered in 350 oven about 15 minutes. Mix in cilantro and serve.

Strawberry Tiramisu

I made this for Easter. It was a huge hit. I left out the orange liqueur and replaced it with orange juice. Make it the day before so the ladyfingers can absorb all the liquid. Tastes like strawberry shortcake.

Bon Appetit, April 2006

8 servings (large)

1 1/4 cups strawberry preserves

1/3 cup plus 4 tbsp Cointreau or other orange liqueur, divided

1/3 cup orange juice

1 lb mascarpone cheese, room temperature

1 1/3 cups chilled whipping cream

1/3 cup sugar

1 tsp vanilla extract

1 1/2 lbs fresh strawberries, divided

52 (about) crisp ladyfingers (Boudoirs or Savoiardi)

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2 cup measuring cup. Place mascarpone cheese and 2 tbsp Cointreau in large bowl. fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tbsp Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong servings dish or 13x9x2 inch glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascapone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramisu and serve.

Pinto Beans with Chiles

Very good.

Bon Appetit, April 2008

4 Servings

2 dried ancho chiles, stemmed

2 cups boiling water

1 medium onion, chopped

1 garlic clove, peeled

2 tsp cumin seeds

1 tsp salt

2 tbsp olive oil

2 15-oz cans pinto beans, rinsed, drained

1 1/2 cups low-salt chicken broth

2 bay leaves

1/4 tsp ground black pepper

Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor Add onion, garlic, cumin, 1 tsp salt, and 1/2 cup soaking liquid; puree. Can be made 2 days ahead. Cover, chill.

Heat oil in large pot over medium-high heat. Add chile puree, stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 tsp pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.

Roasted Tomatillo Salsa

Super easy and delicious.

Bon Appetit, April 2008

Makes about 2 cups

1 lb tomatillos (about 6 large) papery husks removed, rinsed

1/2 large onion, cut into thirds

2 serrano chiles, halved, seeded

1 tbsp olive oil

1 tsp salt

1 cup (loosely packed) fresh cilantro leaves

Preheat oven to 375. Toss first 5 ingredients in 8x8x2 inch glass baking dish. Roast in oven ntil tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.

Slow-Cooked Carnitas Tacos

Delicious! Just stick the pork in the slow cooker and forget about it all day (good luck-it's smells so good). Serve with Roasted Tomatillo Salsa (really good and easy as long as you can find tomatillos) and Pinto Beans with Chiles.

Bon Appetit, April 2008

4 Servings

2 lbs boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2 inch pieces

2 tsp salt

2 tsp ground black pepper

2 tsp dried oregano (preferably Mexican)

1/2 large onion, cut into 4 pieces

1 avocado, halved, pitted, sliced

fresh cilantro sprigs

sliced red bell peppers

corn tortillas

salsa

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork, transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.