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Thai Basil Beef Bowls

Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.

Thai Basil Beef Bowls

Yield: about 4 servings

Ingredients

  • 1 1/2 cups jasmine rice or long-grain white rice for serving
  • 1 lb. flank steak, sliced against the grain into thin strips
  • 1 tsp cornstarch
  • 2 Tbsp + 1 tsp vegetable oil
  • 1 red bell pepper, cored and seeded, diced into 2-inch strips
  • 1/2 large yellow onion, thinly sliced
  • 1 1/2 Tbsp minced garlic
  • 1 cup matchstick carrots
  • 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
  • Sesame seeds (optional)

Sauce

  • 3 Tbsp low-sodium soy sauce
  • 1 1/2 tsp cornstarch
  • 1/3 cup water
  • 1 1/2 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp packed brown sugar
  • 1 Tbsp fresh lime juice
  • 1 Tbsp Sambal Oleek, or more to taste (optional)

Directions

  • Cook rice according to directions listed on package.
  • For the sauce:
  • In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
  • For the beef and veggies:
  • Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
  • Recipe source: Cooking Classy
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Baked Shrimp Scampi…BONUS – Orange Rice with Celery!

So today you get two for one recipes. These went so well together I decided to share them together. First up is the baked scampi, breaded with lots of garlic and butter and a lemony flavor. It goes well with the orange and garlic in the rice, with a touch of crispiness from the celery. I see no reason why you could not substitute asparagus pieces for the celery…peas would not cut it in this recipe…LOL

Baked Shrimp Scampi (Ina Garten – Food Network)

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots or green onions

3 tablespoons minced fresh parsley leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Directions Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on.

Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. …and now for the Orange Rice

Orange Rice With Celery (Rio Caliente Hot Springs Spa – Guadalajara)

1 cup brown rice (I used Jasmine)

1 cup celery chopped

½ cup green onions chopped

2 cloves garlic chopped

2 T sunflower oil ( I used avocado oil)

1 cup water

1 cup fresh orange juice

Brown the rice, celery, green onions and garlic in the oil. When vegetables are tender, add water and orange juice. Cover. Cook 40 minutes, covered, over LOW flame. Let stand for 5 minutes. This rice dish goes so well with fish, etc.

Turkey Divan

With US Thanksgiving fast approaching, as well as Christmas (44 days), thoughts turn to turkey. I have previously posted a great recipe for preparing turkey which originated with Emerill Lagasse — check out Funky Brined Turkey elsewhere on the blog. Its awesome and I have used it for many years. AFTER US Thanksgiving and Christmas, there will undoubtedly be some leftover turkey. You could make pot pies, but who wants to fiddle with a crust? Turkey Divan is the perfect answer for leftovers!! The following recipe was adapted from Anna Olsen, Food Network Canada.

FYI, if you don’t have leftover turkey, just head down to the deli and get a precooked roasted turkey breast and either bring it home to slice or have the butcher cut thick pieces. Don’t use turkey lunch-meat!!! You could also substitute chicken… enuf said…hope you enjoy this one.

Turkey Divan by Anna Olsen Food Network Canada
Ingredients (my changes in red as always)

3 cup fresh broccoli, cut into florets (and peeled stem pieces)
4 Tbsp. butter
1 medium onion, diced into ½-inch pieces
1 red bell pepper, diced into ½-inch pieces
5 Tbsp. all-purpose flour
2 tsp Dijon mustard
2 tsp chopped fresh savory (I could not find any here)
1 tsp each thyme and oregano
2 tsp finely grated lemon zest
2 cup chicken stock
½ cup half-and-half cream
½ cup dry white wine
2 cup Jarlsberg cheese or Manchego if in Mexico
salt & pepper
1 lb. cooked turkey breast meat (not luncheon meat), sliced
2 Tbsp. chopped Italian parsley
½ cup dry breadcrumbs
1 Tbsp. olive oil
Directions
1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
2. Preheat oven to 400 F.
3. In a large sauté pan with sides melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes.
4. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown.
5. Stir in mustard, savory and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream.
6. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarlsberg or Manchego cheese until melted. Season to taste.
7. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish.

This can be prepared to here and refrigerated until before dinner when you can apply the topping before baking. I usually put the refrigerated dish on the counter to warm it up a little before baking.
8. Sprinkle top with remaining ½ cup cheese mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
9. Serve over cooked rice or buttered noodles.
10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.

Serve it with a great Jasmine rice!