Deborah Boyd

Author

Deborah Boyd

Beef Stroganoff

Servings: 4

2 Tbsp butter
1 pound beef sirloin, thinly sliced
1 pound mushrooms, quartered
1/2 cup chopped onion
2 tsp dried dill
1/2 tsp salt
1/4 tsp pepper
1/4 cup dry white wine
1/2 cup sour creme

In a large skillet melt butter over medium-high. Add beef, half at a time. Cook until browned on both sides, about 4 minutes. Remove beef from skillet. Add mushrooms, onion, dill, salt, and pepper. Cook for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat, stir in sour creme until blended.

May 5, 2010 0

Ginger Glazed Mahi Mahi

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

From:

http://allrecipes.com/recipe/ginger-glazed-mahi-mahi/detail.aspx

May 1, 2010 0

Grean Beans with Hazelnuts

In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over med.

Add 1 pound trimmed green beans, season with salt/pepper. Cover and cook, tossing from time to time until tender, 6-10 min. Stir in 2 tbsp chopped hazelnuts, toasted, and 2 tbsp frsh parsley, and 1 tbsp lemon juice (fresh).

May 1, 2010 0

Mixed Vegetable Curry

From Everyday Food, Sep ’09

2 in piece of ginger thinly sliced
5 cloves garlic
2 tbsp vegetable oil
1 tsp mustard seed
1 tsp cumin seed
2 large tomatoes, diced
2 medium russet potatoes, peeled and cut into 1/2″ pieces.
salt and pepper
1 head cauliflower in florets
1/2 pd okra, stemmed and halved length-wise
3 cups cooked white rice.

Puree giner and garlic with 1/4 c water until mostly smooth.

In a large sauce pace, heat oil over medium high. Add mustard seed and cumin, cook till fragrant. Add paste, reduce to medium low and cook, stirring, until most of liquid has evaporated, 5-7 min. Add tomatoes and cook until they begin to break down, about 3 min.

Add potatoes and 3 1/2 C water, 1tsp salt, 1/4 tsp pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, cover and cook until tender, 9-10 min.

May 1, 2010 0

Thai Beef with Chiles and Basil over Coconut Rice

Everyday Food, Sep ’09

1 3/4 C jasmine rice (or regular)
1 can coconut milk (or skip and steam the rice in the rice cooker)
2 tbsp + 1 tsp fish sauce
2 tbsl + 1 tsp soy sauce
1 tsp sugar
1 tbsp vegetable oil
3 garlic cloves, chopped
3 long hot pepper or red jalapenos chiles, seeded, sliced into 2″ matchsticks
1.25 pd ground beef sirloin (or lamb, turkey, pork, or chicken)
1 cup loosely packed torn fresh basil leaves
lime wedges

If using coconut rice: In a med saucepan, combine rice, coconut milk, 3/4c water and 1/2 tsp salt. Cover. Boil, reduce to simmer and cook until rice is tender and liquid absorbed, about 25 min.

Combine fish sauce, soy sauce, sugar and set aside.

Heat skillet or wok over high. Add garlic and half the chiles. Cook stirring constantly. Add meat and break up with wooden spoon until completely browned. Add soy mixture and cook another 30 seconds. Add remaining chiles and soy mixture. Server over rice with lime wedges.

May 1, 2010 0

Roast Cauliflower with Cheese Sauce

Prepare a bachamel sauce. Add 2 cups gruyere or fontina or goat cheese, 1/2 tsp dijon mustard, 1/2 tsp worcestershire sauce, and a pinch of cayenne powder. Cover and keep warm.

Preheat oven to 450 deg.

Toss one head of cauliflower, in florest, with 3 tbsp olive oil, salt, and pepper. Roast until tender.

May 1, 2010 0