I combined this recipe and this recipe.
Mix in a small bowl:
1 T (or more) minced ginger
2-3 cloves garlic, minced
2 T chicken broth
2 T soy sauce
1 T sesame oil
1 t chili paste (or more to taste)
2 t rice vinegar
1/2 t anchovy paste
1 t corn starch
Cut into cubes about the same size:
1 to 1 1/2 lb chicken breast
1 onion
1 eggplant, peeled
about the same volume of mushrooms as eggplant
Heat some peanut (or other) oil and another tablespoon of sesame oil in a wok over high heat.
Cook chicken and onion 6-8 minutes.
Add eggplant and mushrooms, and cook 3-4 minutes.
Add sauce and cook 5-7 minutes.
Serve with rice, cauliflower rice, or noodles.
Wednesday, February 10, 2016
Monday, February 1, 2016
Greek (ish) Casserole
I was inspired by this recipe.
2 smallish to medium sized eggplants
olive oil in a sprayer, and salt
Meat part:
2 T olive oil
1 onion, chopped pretty fine
1 lb ground beef
4 cloves garlic, minced
1-2 T dry oregano
1/2 t cinnamon
dash nutmeg
the pulp from the eggplant
1 (10 oz) package of frozen spinach, thawed and squeezed
1 (14 oz) can diced tomatoes, drained
1 (6 oz) package crumbled feta cheese
salt and pepper
2 eggs
Sauce:
1/4 c butter
2 T flour
1 c heavy cream
1 c finely shredded pecorino or Parmesan
dash nutmeg
salt and pepper
1 (5-6 oz) cup of plain Greek yogurt
2 eggs
Pre-heat oven to 400F.
Line a sheet pan with foil, and spray it with olive oil.
Wash the eggplants, and cut them in half. Put them cut side up on the sheet pan, spray them with olive oil, and sprinkle them with salt.
Roast the eggplant for 20 minutes, until soft. Let cool. Scrape the pulp out of the skins, and mash or mince it.
Warm the olive oil in a large skillet. Saute the onion a little, then add the beef, and brown it. Add the spices and vegetables, and cook, stirring occasionally, until everything seems pretty cooked. Stir in the feta. Adjust salt and pepper.
Spread the meat mixture in a greased casserole dish.
Bake at 350F for about an hour.
2 smallish to medium sized eggplants
olive oil in a sprayer, and salt
Meat part:
2 T olive oil
1 onion, chopped pretty fine
1 lb ground beef
4 cloves garlic, minced
1-2 T dry oregano
1/2 t cinnamon
dash nutmeg
the pulp from the eggplant
1 (10 oz) package of frozen spinach, thawed and squeezed
1 (14 oz) can diced tomatoes, drained
1 (6 oz) package crumbled feta cheese
salt and pepper
2 eggs
Sauce:
1/4 c butter
2 T flour
1 c heavy cream
1 c finely shredded pecorino or Parmesan
dash nutmeg
salt and pepper
1 (5-6 oz) cup of plain Greek yogurt
2 eggs
Pre-heat oven to 400F.
Line a sheet pan with foil, and spray it with olive oil.
Wash the eggplants, and cut them in half. Put them cut side up on the sheet pan, spray them with olive oil, and sprinkle them with salt.
Roast the eggplant for 20 minutes, until soft. Let cool. Scrape the pulp out of the skins, and mash or mince it.
Warm the olive oil in a large skillet. Saute the onion a little, then add the beef, and brown it. Add the spices and vegetables, and cook, stirring occasionally, until everything seems pretty cooked. Stir in the feta. Adjust salt and pepper.
Spread the meat mixture in a greased casserole dish.
Melt the butter in a small saucepan. Add the flour, and stir until thick and bubbly. Add the cream, and stir until thick. Add the rest of the ingredients. Pour over the meat mixture.
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