Beef Broccoli Stir Fry

American versions of Oriental food is a slightly sweet sauce base served over deep fried meats, noodles with little to no veggies like lo mein, or served over rice with a heavy veggie based dish such as stir fry. Deep fried meat dishes have not been eaten since I was a kid but I do have fond memories of lemon chicken, sesame chicken, and of course, sweet and sour chicken. Lo mein is a staple and there is a T&T recipe but it requires the noodles to be cooked ahead of time so it is not cooked with enough frequency. Stir fry is altogether story. The veggies and the meats are what they are. It is the sauce that defines the meal. Always looking a recipe that is easier than my current T&T, I tried Beef and Broccoli Stir Fry sauce a try.

Modifications Made:
Round steak for flank steak as it always on sale. Cut when slightly frozen for nice thin strips and bag in desired serving size for easy prep work. Usually 1/2 pound per bag as we prefer more veggies than meat in our meals.

Brown meat in hot, hot, hot cast iron skillet. Set aside. While browning meat, steam fresh broccoli in microwave for 2-3 minutes until just soft but not fully cooked. With meat removed, and in a hot, hot, hot skillet add 1 cup baby carrots and a dash of oil. Sometimes carrots are diced, sometimes they are slices, and julienned in nice but too much prep. Today they are quartered and cooked to al dente. Sauce was doubled to allow for the 12 oz of fresh broccoli along with the 10 oz of carrots. Rest of instructions were followed as written.

Scaled for Likability: Great
Of all the recipes I have tried, this is the best sauce. Super simple as there only 6 ingredients, it is not too salty nor too sweet, and is has an added depth from the sesame oil. Next time this dish is made, fresh ginger and pre-diced garlic will be added to the sauce instead of the skillet and the sauce will be made before all other steps to allow for flavor building. Can't wait to eat again. Is tomorrow too soon?

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

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Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

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Eating Waffles

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