Alex loves teriyaki. I've never had it outside of the teriyaki sauce they have at Subway, which I didn't like. So I was always hesitant to try it. But, we had some steak that needed to be used up, so I decided to throw caution to the wind and give it a shot. I went on google and found a recipe that looked decent enough, and decided to give it a shot. I wasn't disappointed. The website I found the recipe on is tasteofhome.com and I literally only did two things differently (besides marinating the beef for like 5 hours instead of 1). I omitted the mushrooms and broccoli because we didn't have any, and I used ground ginger instead of ginger root. Otherwise, I followed the recipe exactly.
1/2 cup water
1/3 cup reduced-sodium soy sauce
1/4 cup honey
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 beef flank steak (3/4 pound) cut into thin strips
2 teaspoons canola oil
2 cups broccoli florets
1 medium onion, chopped
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 cup sliced fresh mushrooms
1 teaspoon cornstarch
1. In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
3. Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened.
Serve over rice or noodles if desired.
Wednesday 11 December 2019
Sunday 25 August 2019
Blueberry Cream Muffins
Last week, Charlie and my parents went and got a bunch of blueberries. I wasn't expecting it, but Charlie came home with a big basket of them (one pint? two? I'm honestly not sure, there was a LOT). I'm not a fan of blueberries unless they're in a muffin, so I went looking for an awesome blueberry muffin recipe.
And I found it. It's on allrecipes.com and it's insane, but it is literally THE best blueberry muffin I've ever had in my entire life. It made 24 good sized muffins and was a hit in my family. I'm glad I've got more blueberries, so I can make more!
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Preheat oven to 400F. Grease 24 muffin cups or line with paper muffin liners.
In a large bowl, beat the eggs, gradually add sugar while beating. Continue beating while slowly pouring in the oil. Stir in vanilla.
In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries.
Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.
**As usual I didn't use the required amount of salt. But I never do, you should all be used to that by now. I always use less than it calls for. They turned out absolutely amazing. Everyone in my family loved them and so did my coworkers.
And I found it. It's on allrecipes.com and it's insane, but it is literally THE best blueberry muffin I've ever had in my entire life. It made 24 good sized muffins and was a hit in my family. I'm glad I've got more blueberries, so I can make more!
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Preheat oven to 400F. Grease 24 muffin cups or line with paper muffin liners.
In a large bowl, beat the eggs, gradually add sugar while beating. Continue beating while slowly pouring in the oil. Stir in vanilla.
In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries.
Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.
**As usual I didn't use the required amount of salt. But I never do, you should all be used to that by now. I always use less than it calls for. They turned out absolutely amazing. Everyone in my family loved them and so did my coworkers.
Tuesday 13 August 2019
Chocolate Zucchini Muffins
We planted a garden for the first time this year and the first thing that was ready (no surprise) was zucchini. I'm not a fan of it, so I have to mix it with other stuff in order to eat it. Today I made chocolate zucchini cake (recipe earlier in the blog) and this evening, I tried my hand at chocolate zucchini muffins. I used a recipe I found on http://mybakingaddiction.com and we are super happy with it.
1 1/2 cup white sugar
1/2 cup brown sugar
1 cup vegetable oil
3 large eggs
2 tsp vanilla
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 cups finely grated zucchini, slightly drained
1 cup semisweet chocolate chips
Preheat oven to 350F. Spray muffin pan with nonstick cooking spray or line with paper liners.
In large bowl, beat together the sugars, oil, eggs and vanilla until thoroughly combined.
In medium bowl, whisk together the flour, cocoa powder, salt, baking soda and cinnamon.
Gradually add the dry ingredients into the sugar mixture and mix until just combined.
Fold in zucchini until it is evenly distributed into the batter, then stir in the chocolate chips.
Pour into prepared muffin tin and bake in preheated oven for 18-22 minutes.
NOTES: As always I didn't use the full amount of salt. And if you're wondering, one decent sized zucchini was enough for the two cups the recipe called for. Also, because I sell Tupperware, rather than grating the zucchini, I used my Power Chef to cut it. Worked perfectly. :)
1 1/2 cup white sugar
1/2 cup brown sugar
1 cup vegetable oil
3 large eggs
2 tsp vanilla
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 cups finely grated zucchini, slightly drained
1 cup semisweet chocolate chips
Preheat oven to 350F. Spray muffin pan with nonstick cooking spray or line with paper liners.
In large bowl, beat together the sugars, oil, eggs and vanilla until thoroughly combined.
In medium bowl, whisk together the flour, cocoa powder, salt, baking soda and cinnamon.
Gradually add the dry ingredients into the sugar mixture and mix until just combined.
Fold in zucchini until it is evenly distributed into the batter, then stir in the chocolate chips.
Pour into prepared muffin tin and bake in preheated oven for 18-22 minutes.
NOTES: As always I didn't use the full amount of salt. And if you're wondering, one decent sized zucchini was enough for the two cups the recipe called for. Also, because I sell Tupperware, rather than grating the zucchini, I used my Power Chef to cut it. Worked perfectly. :)
Tuesday 16 July 2019
Berry Smash Muffins
The last thing I made with the berries were strawberry muffins, which just came out of the oven. Alex just tried one and said they're really good.
1 2/3 cups fresh strawberries
2/3 cups sugar
1/3 cup vegetable oil
2 eggs
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Preheat oven to 425F
Grease just the bottoms of 12 muffins tins (or put paper baking cups in them)
Slightly smash berries with a fork in a large bowl (I used my Tupperware Power Chef and almost pureed them)
Stir in sugar, oil and eggs until mixed
Stir in other ingredients just until moistened
Spoon batter into muffin cups
Bake 15-18 minutes or until light golden brown or toothpick inserted in center comes out clean (it took 18 minutes for my oven)
Cool 5 minutes
|Remove from pan to continue cooling on a cooling rack
This recipe is actually from The Rainbow Bakery Children's Cookbook by Gold Medal. I found it on www.food.com
1 2/3 cups fresh strawberries
2/3 cups sugar
1/3 cup vegetable oil
2 eggs
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Preheat oven to 425F
Grease just the bottoms of 12 muffins tins (or put paper baking cups in them)
Slightly smash berries with a fork in a large bowl (I used my Tupperware Power Chef and almost pureed them)
Stir in sugar, oil and eggs until mixed
Stir in other ingredients just until moistened
Spoon batter into muffin cups
Bake 15-18 minutes or until light golden brown or toothpick inserted in center comes out clean (it took 18 minutes for my oven)
Cool 5 minutes
|Remove from pan to continue cooling on a cooling rack
This recipe is actually from The Rainbow Bakery Children's Cookbook by Gold Medal. I found it on www.food.com
Strawberry Lemonade Ice Pops
We haven't figured out how these are yet, because, well, they're still in the freezing process. Haha. But Charlie's always asking for popsicles, so I figured I'd make popsicles out of some of the berries we got.
I found this recipe on allrecipes.com using the same title I have for this post. :)
1 12oz can of frozen lemonade concentrate
3 cups cold water
16oz strawberries
In a large pitcher, stir together the lemonade concentrate and the water.
Place strawberries in a blender and puree until smooth (I used my Tupperware Power Chef because my blender isn't big enough to blend berries). Pour some of the lemonade in if necessary to facilitate blending.
Stir the puree into the lemonade.
Pour into molds and freeze until firm, about 4 hours.
I found this recipe on allrecipes.com using the same title I have for this post. :)
1 12oz can of frozen lemonade concentrate
3 cups cold water
16oz strawberries
In a large pitcher, stir together the lemonade concentrate and the water.
Place strawberries in a blender and puree until smooth (I used my Tupperware Power Chef because my blender isn't big enough to blend berries). Pour some of the lemonade in if necessary to facilitate blending.
Stir the puree into the lemonade.
Pour into molds and freeze until firm, about 4 hours.
Strawberry Jam
Do you know how hard it is to find a recipe for strawberry jam (or any jam, really) that doesn't include pectin? Or doesn't include huge amounts of berries? Ridiculously hard. However, I managed to find both!
16oz strawberries, hulled and coarsely chopped
3/4 cup sugar
2 tbsp lemon juice
In a saucepan, mix berries, sugar and lemon juice.
Stir over med-low heat until sugar is dissolved.
Increase heat to med-high and bring mixture to a rolling boil.
Stir frequently, mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam (about 10 minutes).
Transfer jam to whatever container you're putting it in (I used a large Tupperware snack cup because I sell TW and have it everywhere) and let cool to room temperature.
Store in refrigerator for about 10 days (or freeze).
That's it! Seriously! So easy. I'd never made jam before, but this might be a yearly thing!
I got the recipe from http://scatteredthoughtsofacraftymom.com/quick-homemade-strawberry-jam/
16oz strawberries, hulled and coarsely chopped
3/4 cup sugar
2 tbsp lemon juice
In a saucepan, mix berries, sugar and lemon juice.
Stir over med-low heat until sugar is dissolved.
Increase heat to med-high and bring mixture to a rolling boil.
Stir frequently, mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam (about 10 minutes).
Transfer jam to whatever container you're putting it in (I used a large Tupperware snack cup because I sell TW and have it everywhere) and let cool to room temperature.
Store in refrigerator for about 10 days (or freeze).
That's it! Seriously! So easy. I'd never made jam before, but this might be a yearly thing!
I got the recipe from http://scatteredthoughtsofacraftymom.com/quick-homemade-strawberry-jam/
It's Berry Season!
Charlie and I picked two pints of strawberries at the local U-Pick today. So of course, I had to use them. Because I know if I didn't, they'd end up being forgotten and going bad. Can't have that.
The next three recipes, which I will post tonight, are what I did with the strawberries today. I will post the link to where I got each recipe. And if I can manage it I'll post pictures. Haha.
The next three recipes, which I will post tonight, are what I did with the strawberries today. I will post the link to where I got each recipe. And if I can manage it I'll post pictures. Haha.
Sunday 31 March 2019
It's Been Awhile...
I can't remember why I stopped updating this blog with recipes. I know it's been quite awhile since I put one here. I decided this evening that I was going to start up again, because recipes are fun. :)
Now I just have to figure out what new recipes I can put on here that I haven't put on yet. I still use a number of these frequently, but to be honest a lot of them were one-time meals. That's sad.
Oh well. I'll figure it out. You'll get to see some new recipes here soon, I promise! :)
Now I just have to figure out what new recipes I can put on here that I haven't put on yet. I still use a number of these frequently, but to be honest a lot of them were one-time meals. That's sad.
Oh well. I'll figure it out. You'll get to see some new recipes here soon, I promise! :)
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