Sesame Stir Fried Beef with Sugar Snap Peas

I made this this evening for dinner.  I mainly make chicken or seafood stir fries but since this uses flank/flatiron steak, I deemed it OK (cost, ya know?)  I also cut back on the oil.  The meat cut used is a little fatter than some so you don't need to add in any more oil after stir frying the beef.  I also used the minced ginger in the "squeeze" bottle tube.  If I buy fresh ginger, it always ends up going bad in the fridge.  So, in this recipe, I just squeezed in about a tablespoon to two.  Depends on how you like ginger.  Also the hot sauce used wasn't enough for me.  So I ended up using some wasabi paste add heat.  Or just increase the chili sauce.  Watch out for the sodium!  I also had some baby bok choy in the fridge and chopped it up to add another layer of flavor.  Serves 4

1 lb. flank steak or skirt steak, cut into thin strips 
1 Tbs. plus 1 tsp. reduced-sodium soy sauce 
1 Tbs. plus 1 tsp. Asian sesame oil 
Kosher salt 
1 Tbs. ketchup 
2 tsp. rice vinegar 
1 tsp. granulated sugar 
1 tsp. Asian chili sauce (like Sriracha) 
2 tsp. sesame seeds, toasted 
3 Tbs. canola or peanut oil 
3 Tbs. finely chopped ginger 
10 oz. sugar snap peas, ends trimmed 
1 tsp. cornstarch 

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Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.
Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

serving suggestions

Keep it simple: serve with steamed rice.

Compliments of Fine Cooking magazine.

Penzey's Spices

I sent my recipe for the baked halibut to a friend of mine and she commented on how many spices were in it.  I said that I use a mail order company called Penzey's Spices.  They have a great online store.  I've been buying from them for years.  And they have many spice mixes for all occasions.  I told he that I use their "Jerk" spice mix for the sauce for the fish.  I've bought their gift boxes for the griller I need a gift for, a box for the newly weds and a gift box for meat lovers. I certainly don't get any kick backs from these folks.  I just love their products.  www.penzeys.com. 

Here is the list for spices from just A-E:

• Adobo Seasoning spicy, salt-free Mexican blend
• Ajwain Seed (aka Ajowan) from Pakistan, a traditional addition to many Indian and Pakistani dishes
• Aleppo Pepper Turkish crushed chili similar (but a bit spicier) to Ancho chili. Sprinkle on meats, deviled eggs and salads
• Allspice Honduran-good in barbecue sauce and pickling
• Almond Extract 38% alcohol-excellent with fruit for pies and muffins
• Ancho Chili Peppers both ground and whole, sweet, rich peppers with very little heat
• Anise Seed popular for baking, especially biscotti
• Annatto Seed a must for South American, Caribbean, Mexican, and Spanish cooking
• Apple Pie Spice 1-2 tsp per 8" pie
• Arbol Chili Peppers slim, beautiful, curved 3"-5" bright red Mexican pods, close to Cayenne in heat and flavor
• Arizona Dreaming An American Tribute to the Wonderful Flavors of Mexico
• Arrowroot Starch used to thicken sauces and gravies
• Baking Spice all purpose baking blend
• Balti Seasoning a spicy, salt free curry powder from Pakistan that makes wonderful potatoes
• Bangkok Blend salt-free Thai style blend with many uses
• Barbecue Seasoning of the Americas BEST blend for grilling
• Basil America's most popular herb
• Bavarian Seasoning salt-free use on pork, lamb or veal chops
• Bay Leaves Turkish, the best in the world
• BBQ 3000 The future of barbecue is here!
• Beef Roast Seasoning also used on hamburgers, steaks, turkey and in stew
• Bell Peppers freeze-dried red, green and mixed
• Bicentennial Rub our best blend for turkey and duck
• Black & Red Spice salt-free combination of black pepper and spicy cayenne
• Black Pepper (Ground) comes in a wide variety of grind sizes to fit every use
• Bold Taco Seasoning a spicier, hotter MSG-free taco seasoning
• Bouquet Garni salt free herb blend used in soups, stews and on poultry
• Brady Street Cheese Sprinkle garlic-cheese blend for pasta and garlic bread
• Bratwurst Sausage Seasoning the sausage that made Milwaukee famous
• Breakfast/Pork Sausage Seasoning southern-style blend for breakfast patties and links
• Buttermilk Ranch America's homegrown dressing-lower in fat than most, as it uses buttermilk for flavor and body
• Cajun Style Seasoning classic American blend used in Louisiana style blackening and for grilling of all types
• Cake Spice also good on French toast and waffles
• California Seasoned Pepper salt free combination of bell peppers and black pepper
• Caraway Seed use in rye bread, cabbage dishes and pork
• Cardamom used mostly as a dessert spice in the west and and as a curry spice in the east
• Cascabel Peppers shell has low-medium heat while whole pepper is a bit hotter
• Catalogs-Archive stock up on your favorite old recipes with back issues of some of our best catalogs
• Cayenne Red Pepper Powder has the power to make any dish fiery hot, but also has subtle flavor-enhancing qualitiy
• Celery Flakes freeze dried to preserve freshness
• Celery Salt good in Bloody Mary's, roasts and meatloaf
• Celery Seed use for beef, pork roast and beef stew
• Ceylon Softstick Cinnamon nice for steeping, not stirring, hot drinks or as an addition to cream sauces
• Ceylon "True" Cinnamon complex and fragrant, with a citrus overtone and rich buff color
• Charnushka (Nigella Sativa) Tiny, black, smoky flavored seeds found atop Jewish rye bread in New York.
• Cheese Seasonings
• Garden Salad Seasoning great sprinkled on garlic bread, potatoes, and baked chicken
• Rocky Mountain Seasoning a versatile blend of Parmesan cheese, bell peppers and shallots
• Salad Elegant a blend made to be sprinkled on salad
• Sicilian Salad Seasoning perfect for pasta, good on eggplant, vegetables or garlic bread
• Chervil sweet, delicate flavor good on marinated vegetables and broiled fish
• Chesapeake Bay Seasoning great for all types of seafood
• Chicago Steak Seasoning smoky blend that's great on burgers and steak
• Chicken Taco Seasoning spicy (not hot), flavorful and great for lighter chicken tacos
• Chili 3000 The Now Chili
• Chili 9000 The future of chili is here
• Chili Con Carne Seasoning spicy flavor, but no heat, a great way to give a chili flavor to other dishes
• Chili Peppers
• Aleppo Pepper Turkish crushed chili similar (but a bit spicier) to Ancho chili. Sprinkle on meats, deviled eggs and salads
• Ancho Chili Peppers both ground and whole, sweet, rich peppers with very little heat
• Arbol Chili Peppers slim, beautiful, curved 3"-5" bright red Mexican pods, close to Cayenne in heat and flavor
• Cascabel Peppers shell has low-medium heat while whole pepper is a bit hotter
• Cayenne Red Pepper Powder has the power to make any dish fiery hot, but also has subtle flavor-enhancing qualitiy
• Chipotle Peppers throughout Mexico, they are regarded as a versatile and necessary addition to many dishes
• Crushed Red Peppers great for pizza, tacos, spaghetti, omelets and beans
• Dundicut Peppers the traditional hot pepper of Pakistan, similar in flavor and appearance to Scotch bonnet peppers
• Guajillo Peppers not hot but rich, smoky and complex
• Jalapeño Peppers hotter than cayenne pepper, but the heat leaves your mouth sooner
• Piquin Chili Peppers small, fiery hot Mexican chilies. The hottest chili pepper we carry.
• Sanaam Chili Peppers thin, flat 3"-5" deep red pods, traditional for Indian cooking
• Tien Tsin Chili Peppers very hot, bright red, 1"-2" Chinese pods
• Chili Powders
• Chili 3000 The Now Chili
• Chili 9000 The future of chili is here
• Chili Con Carne Seasoning spicy flavor, but no heat, a great way to give a chili flavor to other dishes
• Hot Chili Powder this is the best powder for those who like their chili hot and flavorful
• Medium Hot Chili Powder our most popular chili powder, good rich flavor that's not too hot
• Regular Chili Powder rich flavor, deep color and very little heat
• China Tung Hing Cinnamon our best seller, it is strong and spicier than Korintje, with a potent, sweet flavor
• Chinese 5 Spice Powder salt free Oriental style blend used in stir fry
• Chip & Dip Seasoning delicious, creamy flavor, perfect for crunchy chips and crisp veggies
• Chipotle Peppers throughout Mexico, they are regarded as a versatile and necessary addition to many dishes
• Chives gives garden freshness to omelets, baked potatoes, salads and soups
• Cilantro used widely for Mexican and Oriental type dishes
• Cinnamon
• Cinnamon Chunks a blend of 1/4"-1/2" Chinese and Korintje cassia chunks
• Ceylon Softstick Cinnamon nice for steeping, not stirring, hot drinks or as an addition to cream sauces
• Ceylon Cinnamon complex and fragrant, with a citrus overtone and rich buff color
• China Tung Hing Cinnamon our best seller, it is strong and spicier than Korintje, with a potent, sweet flavor
• Cinnamon Sticks traditionally used as a tasty stirring stick for hot drinks
• Cinnamon Sugar the perfect sprinkle for toast, coffee, hot cereal and fresh fruit
• Korintje Indonesia Cinnamon sweet and mellow, this is the cinnamon we all remember from our childhood
• Penzeys Cinnamon a perfect blend of each of our four ground cinnamons.
• Vietnamese Extra Fancy Cinnamon the highest quality, strongest cinnamon available in America today
• Cinnamon Chunks a blend of 1/4"-1/2" Chinese and Korintje cassia chunks
• Cinnamon Sticks traditionally used as a tasty stirring stick for hot drinks
• Cinnamon Sugar just sprinkle on toast, waffles or in coffee
• Cloves use in baking, ham, or as flavoring in beef dishes (very strong)
• Cocoa Powder Dutch cocoa is great for hot chocolate, Natural cocoa is used for baking
• Coriander light, lemony flavor best in slow cooking dishes such as roasts
• Corned Beef Spices salt free use 3-5 TBs per 5 lbs of beef brisket
• Country French Vinaigrette a variation of classic French Vinegar and Oil dressing, but lighter
• Cracked China #1 Ginger traditionally used for pickling and canning recipes
• Cream of Tartar use to stabilize meringue or to clean your copper cookware
• Creamy Peppercorn this robust, pepper and herb dressing will enhance the heartiest salad
• Crouton Seasoning (AKA Sandwich Sprinkle) good on everything (a Penzeys lunchroom staple)
• Crushed Red Peppers great for pizza, tacos, spaghetti, omelets and beans
• Crystallized Ginger it's perfect for baking and candy-making
• Cumin second in worldwide popularity to black pepper and used heavily in Mexican and Middle East dishes
• Curry Powders
• Balti Seasoning a spicy, salt free curry powder from Pakistan that makes wonderful potatoes
• Garam Masala a salt free, all-pupose blend called for in many Indian dishes
• Hot Curry Powder same great, salt free flavor as the sweet, but with more hot red pepper and ginger
• Maharajah Style Curry Powder a high quality, salt free curry powder that is sweet, but not hot
• Rogan Josh Seasoning a spicy, salt free curry powder that is well-suited for the flavor of lamb
• Sate Seasoning an Indonesian curry that makes a wondeful chicken or beef appetizer
• Sweet Curry Powder a salt free, good starter curry powder with great flavor and little heat
• Tandoori Seasoning a salt free curry powder that is great on chicken
• Vindaloo Seasoning a salt free curry powder for those who like it very hot and flavorful
• Dill Seed popular in Northern and Eastern European cooking
• Dill Weed bright green, feathery appearance good with white sauces or sprinkled on salads or chicken
• Double Strength Vanilla 35% alcohol-adds an unbeatably rich vanilla flavor to baked goods and deserts
• Dundicut Peppers the traditional hot pepper of Pakistan, similar in flavor and appearance to Scotch bonnet peppers
• English Prime Rib Rub great for all cuts of beef, Bloody Marys and stronger vegetables
• Epazote add to chili or bean soup to relieve intestinal discomfort
• European Style Peppercorns half and half blend of Tellicherry black peppercorns and Sarawak white peppercorns
• Extracts
• Almond Extract 38% alcohol-excellent with fruit for pies and muffins
• Double Strength Vanilla 35% alcohol-adds an unbeatably rich vanilla flavor to baked goods and deserts
• Lemon Extract 61% alcohol-used in baking or added to fish or poultry marinades
• Orange Extract 61% alcohol-often used in conjunction with orange zest for many baking recipes
• Single Strength Vanilla 35% alcohol-stronger and more flavorful than any store-bought vanilla extract

Warm Tuscan White Bean Salad

Here's another recipe from Mccormick's web site.  I'm going to make this with grilled chicken and some sauteed kale.  Yum!



Calories, 148, sodium, 465mg, fat, 8g, protein, 5g

Serves 6-2/3 cup serving size

• Fiber Rich  • Low Calorie

Lemon Vinaigrette:3 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons snipped fresh chives
1 tablespoon McCormick® Gourmet Collection Parsley Flakes
2 teaspoons McCormick® Gourmet Collection Mediterranean Spiced Sea Salt
1 1/2 teaspoons McCormick® Gourmet Collection Thyme Leaves
1 teaspoon minced garlic
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Rosemary, Crushed


2 cans (15 ounces each) white beans, drained and rinsed
1 cup diced tomatoes
3 tablespoons grated Parmesan cheese, divided

1. For the Lemon Vinaigrette, mix oil and lemon juice in small bowl with wire whisk until well blended. Add chives and seasonings; mix well. Set aside.

2. Mix beans and tomatoes in large skillet. Cook on medium heat 5 minutes or until heated through, stirring occasionally. Remove from heat. Add Vinaigrette and 2 tablespoons of the Parmesan cheese; mix lightly.

3. Sprinkle salad with remaining 1 tablespoon Parmesan cheese before serving.

Roasted Balsamic Beets

I was perusing my latest Southern Living magazine and saw an ad for McCormick spices that included some great recipes.  So I went to mccormickgourmet.com, and yes, indeedy, they have all kinds of great recipes (that use their spices and products, duh).  Here is one that caught my eye.  I love the fact they've used two different colored beets that really brings  jewel tones to the dish.  I ate at Tom Colicchio's Craft restaurant and they had a salad very similar to this.





Makes 12.  Calories, 73, sodium 174mg, fat, 1g, protein, 2g

• Fiber Rich  • Low Calorie  • Low Fat

3 1/2 pounds assorted small beets, trimmed and cleaned
3 small red onions, each cut into 8 wedges
1 tablespoon olive oil
1 1/2 teaspoons McCormick® Gourmet Collection Rosemary, Crushed
1 1/2 teaspoons McCormick® Gourmet Collection Thyme Leaves
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
2 tablespoons balsamic vinegar

1. Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.

2. Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.

3. Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.

Baked Halibut with Tomato, Caper, Jalapeno Sauce

I was having lunch with my girl friends the other day and we were discussing the local fish store, Kathleen's Catch.  I said I had bought the most wonderful halibut fillets.  Well, Bitchy, they queried, how did you prepare them?  I had posted in a much earlier blog "my favorite sauce for fish".  In that recipe it calls for you to fry the fish.   In keeping with low fat cooking, I baked the halibut in foil packets.  Here's the recipe:

Ingredients: Serves 4

1 or 2 jalapeno peppers (I often use canned and then chop)

1 med. onion, chopped

1 clove garlic, chopped

1 15 oz can tomato sauce

1 tbs lime or lemon juice (I prefer lime)

1 teaspoon salt

1/2 tsp. sugar

1/8 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp. pepper

1/4 cup sliced pimiento-stuffed olives or capers

1 tbs parsley, chopped

4-6 oz firm white fleshed fish i.e. halibut at least an inch to an inch and a half thick

Method: 

If using fresh jalapenos, cut jalapenos lengthwise and remove seeds and membrane (unless you want fire in the belly).  In a medium sized non reactive bowl, mix all ingredients together.

Meanwhile, preheat your oven  to 425 degrees.  Tear a length of heavy duty foil to accommodate the fish and the sauce and then to seal.  Place foil packets on a baking sheet.  Place fish fillet in center of foil and salt and pepper  both sides.  Top each fillet with about 1/4 cup of sauce.  Sprinkle with parsley.  Seal tightly.  Bake for 20 minutes or until  cooked as desired.

Fettuccine with Pancetta, Peas & Arugula

Here's another quick pasta recipe:




Fettuccine with Pancetta, Peas & Arugula 
This recipe is an adaptation of one from Matt Abdoo, chef de cuisine at Del Posto in New York

6-8 servings

INGREDIENTS
1 lb. fettuccine
Kosher salt
8 oz. pancetta (Italian bacon) or sliced bacon, diced 
4-5 garlic cloves, thinly sliced
1 large white onion, chopped
1 cup dry white wine
1 cup low-salt chicken broth
1 10-oz. package frozen peas
3 cups baby arugula 
2 Tbsp. (1/4 stick) unsalted butter
1 cup finely grated Parmesan
Extra-virgin olive oil
Ingredient Info: Pancetta is available at Italian markets and in the refrigerated deli case of many supermarkets.

PREPARATION
Cook fettuccine in a large pot of boiling salted water until almost tender and still quite firm to the bite. Drain. 

Meanwhile, cook pancetta in a large heavy skillet over medium heat, stirring often, until crispy, 6-8 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 2 Tbsp. drippings from skillet. Add garlic and cook until slightly golden, about 30 seconds. Add onion and cook, stirring often, until soft and translucent, 7-8 minutes. Add wine and chicken broth, increase heat to high, and boil until liquid is reduced by half, about 5 minutes. Add peas and pancetta to mixture and cook until peas are just warmed through, about 1 minute.

Add fettuccine to sauce and cook, tossing often, until pasta is al dente and has absorbed much of the sauce, about 2 minutes. Add arugula and butter, tossing and stirring so the arugula just wilts and butter melts. Transfer to a large wide platter. 

Garnish pasta with grated Parmesan cheese and a drizzle of oil.



Photographs by Matt Duckor

Fresh Tortellini with Asparagus, Peas, and Mint

It's the time of year for thinking of something light to eat.  This is a quick and easy pasta dish because you are using a fresh product that you buy at the store.  The brand I use, if I don't make my own (the bitchy gourmet is very good at making pasta), is Buitoni.  I know you can find it at Kroger and Publix.  I'm sure you can also buy fresh pasta at Whole Foods.  This is also easy because you cook the pasta, asparagus and peas in the same pot.  What's better than that!?  Serves 4-6 Courtesy of Fine Cooking

Kosher salt 
1/3 cup extra-virgin olive oil 
2 medium cloves garlic, pressed or minced 
1/8 tsp. cayenne 
1 lb. fresh cheese tortellini 
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole) 
1 cup shelled fresh peas (or thawed frozen peas) 
1/3 cup pine nuts, toasted 
1/4 cup coarsely chopped fresh mint 
2 oz. fresh goat cheese, softened 
Freshly ground black pepper 

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In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.

nutrition information (per serving):
Calories (kcal): 450; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 6; Protein (g): 16; Monounsaturated Fat (g): 12; Carbohydrates (g): 44; Polyunsaturated Fat (g): 4.5; Sodium (mg): 620; Cholesterol (mg): 35; Fiber (g): 5;

photo: Scott Phillips