Beef-Broccoli Lo Mein

Recipe and photo found here

Hello, hello!!  Wow it's been awhile since I was here!  Have you all missed me??  Yes? Anyone?  Bueller?  (Name it!)  Anywho.  Well this here is a recipe I stumbled across some time ago and have been making it ever since.  It is yummy and easy and yummy....my three fave things!  I even did a cooking demonstration at the Utah State Fair with it last Saturday and it was a hit with the crowd who got to sample it.  And just so ya all know, I am always at the State Fair the last Saturday it runs.  I am involved with the beef cook-off (you should enter next year!!) and then I usually do a demonstration of a dish using beef.  Come see me!  Also if you are interested in seeing some great beef recipes that were demo'ed this year, as well as the entries from the beef cook-off you can go to utahbeef.org.  And noooow onto the recipe!!

Beef-Broccoli Lo Mein

You'll need:

• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil (I use olive or whatever I have)
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 3 cups chopped broccoli
• 1 1/2 cups vertically sliced onion
• 1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips (I usually use sirloin because it's in my freezer)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon chile paste with garlic (I use Sriracha cuz I like it!  Be careful with this stuff.  At first it doesn't seem that hot so I always add more and then I regret it.  So please use caution with this stuff!)

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
2. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

This is seriously soooo good!  It's not super saucy but seems light and flavorful anyway.  I serve it with some baked, store bought egg rolls and it's good to go.  You're gonna love it!  Give it a try tonight!

dinner in a pumpkin, or...

...pumpking brains. or goblin guts. or whatever you want to call it.

with halloween only a week away, this goodness has been on my mind. you can be sure that if you stop by on october 31st, you will find us eating this.

the funny thing is, my husband and i both grew up eating this on halloween. when we asked our mom's for the recipe, we got different versions. both are similar and delish, and here is the combination of the two. it may sound random, but it is delish. i know it doesn't look too appetizing, but i promise it is!

don't knock it 'til you try it!

image

ingredients:

1 medium punkin--cleaned out
1 lb. ground beef
1/2 C. chopped onion (i just use dehydrated onion)
1 can cream of mushroom soup
2 Tbsp. brown sugar
3 Tbsp. soy sauce
1 can mushrooms
1 1/2 C. cooked rice
1 can sliced water chestnuts, drained (i will NOT be adding these)
and this isn't on the recipe, but i think i am going to throw in some peas because i love them

brown the hamburger with the onion and then mix with soup, brown sugar, soy sauce, and mushrooms. simmer for 10 minutes, stirring occasionally. add cooked rice and water chestnuts (if you're really gross enough to like them). put the entire mixture into a cleaned-out punkin. put the top/lid back on the punkin, place on baking sheet, and bake at 350* for 1-2 hours or until "meat" of punkin is soft.

my husband likes to scrap the pumpkin off the insides and eat it with the mixture, but i like it just fine without the punkin guts. you choose.

happy booking! (a ghost's version of cooking).

okay. that was lame. pretend i didn't say that.