Beef and broccoli with black bean sauce

Originally I was going to make a Mongolian beef recipe that I found while stumbling, but then I saw how much sugar was required and how I had to fry the beef in a lot of oil. So I changed gears and came up with something slightly healthier and reminded me of home. For my dad, beef and broccoli was something that he could cook while he was asleep. It was easy. I felt a little homesick and wanted to try and recreate it. I came close, but no cigar. Maybe if I tweak it some more it'll taste like his beef and broccoli. Enjoy!

Pieces of beef mixed with the sauce

Fragrant ginger and garlic stir-fried in a pan

Broccoli boiling on the back burner

Finished product on the pan

Beef and broccoli nicely plated

Beef and broccoli with black bean sauce

Ingredients

• 2 tsp. vegetable oil
• 2 tsp. ginger, peeled and minced
• 1 garlic clove minced
• 2 tbsp soy sauce
• 2 tbsp water
• 1/2 crown of broccoli cut into florets
• 1 Lb. chuck tender steaks
• 1 tbsp cornstarch
• 1 large green onions
• 2 tsp black bean sauce
• 1 tsp sesame oil
• 4 tbsp chicken broth

Procedure

1. Boil a small pot of water and cook broccoli in it.
2. While the broccoli is cooking make the sauce mixture. In a medium bowl mix the vegetable oil, soy sauce, water, corn starch, black bean sauce, sesame oil, and chicken broth. Stir mixture until the cornstarch is dissolved. Cut the beef into small pieces and put it in the bowl with the sauce mixture. Mix beef until well coated.
3. Pour 2 tsp of vegetable oil into a medium pan and cook the garlic and ginger in the pan on medium heat. Cook the garlic and ginger for about 5 minutes.
4. Add the beef and sauce mixture into the pan. Stir occasionally. When the beef is mostly cooked through (slightly pink), add the cooked broccoli. Cook covered for about 10 minutes or until the beef is no longer pink. 
5. Serve with rice and enjoy!

Crockpot pot roast

Starting today I made a goal for myself to make a blog post every week. I started making a lot of personal goals today. I hope I can keep them. This blog will probably showcase more and more crock pot recipes since I'll be starting my crazy work schedule and will want to make something quick and easy. More quick and easy recipes should be appearing as well. I made a goal for myself to simplify my cooking and to reduce my time spent in the kitchen both cooking and cleaning.

As for this particular recipe, I had some left over chuck roast from some ropa vieja that I made and forgot to blog about. I figured a good pot roast could come out of it, so here you go.

cooking in the pot

pot roast served with garlic mashed potatoes!

Crockpot pot roast (adapted from Martha Stewart recipe)
Ingredients

• 1-2 lb chuck roast
• 18 baby carrots
• 1 tbsp flour
• 2 tbsp water
• 1 stalk of celery cut into pieces
• 1/4 onion chopped
• 1 tbsp soy sauce
• 1/2 tbsp balsamic vinegar
• salt and pepper

Procedure

1. Mix the flour and water together until most of the flour dissolves. Pour into the crock pot. 
2. Add baby carrots, celery and onion to the pot. Mix in some salt and pepper.
3. Trim excess fat from the roast. Place in pot and drizzle the soy and balsamic vinegar over the roast. Sprinkle in some more salt and pepper (no more than 1/2 a tsp of salt and no more than 1/4 tsp of pepper).
4. Cook on low for 10 hours or high for 6 hours.

Chicken and Broccoli Casserole

I had an extra box of potatoes au gratin and figured I'd make a casserole out of it. It'd make a nice, well-rounded meal. I had some frozen broccoli and some chicken in the fridge. Cheesy, potato-y chicken and broccoli sounded delicious and tasted even better. This dish definitely turned out way better than I thought it would. Next time I want to try it with already prepared chicken to save time. Maybe I'll try it with canned chicken.

Ingredients laid out

Defrosted frozen broccoli

Seasoned and pan fried chicken

Before baking

After baking

Delicious lunch

Chicken and Broccoli Casserole

Ingredients

• 1/4 cup frozen broccoli (defrosted)
• box of potatoes au gratin (4.4 oz)
• milk
• butter
• water
• chicken
• 2 tbsp chopped onion
• Italian seasoning
• pepper
• cooking oil

Procedure

1. Cook the chicken in a pan with the onion, Italian seasoning, pepper, and cooking oil until the meat is no longer pink. Preheat oven to 400 degrees Fahrenheit.
2. Follow the instructions on the box of potato au gratin and mix in the cooked chicken and broccoli before putting in the oven.
3. Bake for the instructed amount of time.

Butternut Squash and Lentil pancakes

It's 5:30PM and I am tired from a long day at work. What to cook for dinner? I was feeling lazy and apathetic. I was about to make a sandwich until I spied the leftovers I had in my fridge from previous cooking projects: cooked lentils (from stew) and mashed butternut squash (from pie). The cooking took a bit longer than I thought it would, which always happens to me, but I really enjoyed this.

Butternut Squash and Lentil Pancakes (Warning: I am only estimating the ingredients. When I do this again I will edit this entry) 

Ingredients

• ~ 1 cup cooked and mashed butternut squash
• ~ 1 cup cooked lentils
• 2 eggs
• salt and pepper to taste
• 1/4 tsp cumin
• 1/8 tsp nutmeg
• 1 tsp flour
• vegetabl oil (~ 1 tbsp)

Procedure

1. Mix ingredients together in a large bowl.
2. Pour 1 tbsp of oil into non-stick pan and set to medium heat.
3. Pour a large spoon full (approximately 2 tbsp) of butternut squash and lentil pancake mixture into the pan.
4. Cook pancake until you are able to easily flip it. (Approximately 3 minutes).
5. Cook the other side of the pancake until golden brown.
6. Repeat steps 3-5 until you run out of the mixture. Add oil to the pan if the pancakes start to stick a little.