Beef with Broccoli

I can't quite remember where I got this recipe, but it's one of our top 10 dinners. It's easy and quick, and so delicious! You can modify this recipe to include your own stir-fry favorites--I'm just including our favorite veggies. 

Beef with Broccoli

For the beef:
2 T. soy sauce 
1/2 t. sugar 
1 lb. boneless sirloin (cut 1/4 inch thick)

Mix beef with soy sauce and sugar. Marinate for 20 minutes in the refrigerator. 

For the sauce:
1 T. cornstarch
1 T. soy sauce
1 T. apple cider vinegar
1/2 C. beef broth
1 t. sugar
1/8 t. sesame oil

Make sauce while beef is marinating. Add ingredients together; mix well.

For the stir-fry:
2 T. garlic, minced
1/2 onion, minced
1/8 t. red pepper flakes
3/4 C. carrots, julienned
1 bunch broccoli, florets cut into 1-inch pieces
1 can sliced water chestnuts, drained

Heat oil in a 12-inch skillet. Add onions and saute until soft. Add garlic and red pepper, cook until fragrant. Add beef and cook until almost done. Add carrots, broccoli, and water chestnuts. 

Saute for 2 minutes. Add sauce and cover until sauce thickens and broccoli is crisp. 

Serve over cooked brown or white rice. Enjoy!

Skillet Ziti with Chicken and Broccoli

It's been a long time since I've posted, so I thought I would celebrate my return with the recipe for one of our favorite meals. If there's one thing we love after a long day, it's a delicious dinner that can be cooked in one pot with leftovers to boot. This dinner answers all of those calls. 

Skillet Ziti with Chicken and Broccoli
*adapted from America's Test Kitchen Family Cookbook*

1 lb. boneless, skinless chicken breasts, sliced into 1-inch pieces
2 T. unsalted butter
1 onion, minced
1/4 t. red pepper flakes
1/8 t. dried oregano
3 garlic cloves, minced
2 C. uncooked ziti
2 1/2 C. chicken broth
1/2 C. heavy cream
1 bunch broccoli, florets cut into 1-inch pieces
1 C. oil-packed sun-dried tomatoes, sliced 1/4-inch thick
1/2 C. Parmesan cheese, grated
2 T. fresh lemon juice

Pat the chicken dry, then season with salt and pepper. Heat 12-inch skillet with oil, add the chicken, and cook until lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl. 

Melt 1 T. butter in the skillet. Add onion, red pepper flakes, oregano, and 1/2 t. salt. Cook until the onion is softened. Stir in the garlic and cook until fragrant, about 15 seconds. 

Sprinkle the ziti evenly into the skillet. Pour broth and cream over the ziti and cover. Bring to a boil and simmer for 5 minutes. 

Reduce heat and stir in the broccoli and sun-dried tomatoes. Cover and continue to simmer, stirring occasionally, until the broccoli turns bright green, about 8 minutes. 

Stir in the chicken and any accumulated juices. Cover and continue to simmer until the chicken is cooked through, about 3 more minutes. 

Stir in the remaining 1 T. butter, the Parmesan cheese, and the lemon juice. Season with salt and pepper to taste. Enjoy!

Mmm...waffles

Like any normal young-ish people, Steve and I love breakfast. We love breakfast so much that it's a rare week when we don't have breakfast for dinner at least once. We also use breakfast night as one of our vegetarian dinners, which we try to do at least once a week. So in the end, we're killing two birds with our delicious breakfasty items. Our favorite breakfast item? Syrup. Closely followed by pancakes/waffles/pancake-waffle related items, but only because those things taste great with syrup. For this week's recipe I thought I would share the recipe we use for easy buttermilk waffles (with syrup). Enjoy!

Buttermilk Waffles
*adapted from America's Test Kitchen Family Cookbook*

2 C. all-purpose flour
1 t. salt
1/2 t. baking soda
2 eggs, separated
4 T. unsalted butter, melted
1 3/4 C. buttermilk
Pinch cream of tartar

In a large bowl, whisk together the flour, salt, and baking soda. 

Separately, whisk together the egg yolks and butter, then add in the buttermilk. With an electric mixer, beat the egg whites and cream of tartar together until stiff peaks form. Make a well in the center of the flour mixture and add the buttermilk mixture. 

Stir together very gently until just incorporated. There should still be a few lumps in the batter. Fold the egg whites into the batter.

Using your waffle iron according to instructions, cook the waffles. If desired, keep warm in a 200 degree oven until all waffles are cooked. We have a half waffle iron, and this recipe makes about 6-7 half waffles.