February Recipes

Marinated Flank Steak - January 31-February 6

from Everyday with Rachael Ray

Marcus Nilsson

1/2 cup teriyaki sauce

1/4 cup soy sauce

4 cloves garlic, chopped

2 pounds flank steak

1/4 cup spicy brown mustard

In a baking dish, combine the teriyaki sauce, soy sauce, and garlic. Make 1/4-inch-deep cuts about 1/2 inch apart on both sides of the steak, cutting diagonally across the grain. Rub both sides with the mustard and place the steak in the marinade. Refrigerate for up to 3 hours, turning occasionally. Preheat the broiler and line a shallow pan with foil. Broil for 6 minutes on each side for medium-rare, basting once on each side with remaining marinade. Let rest before slicing across the grain.

Serves 6.

Chosen by Kathleen.

Teriyaki Short Ribs - February 8-13
by Sandra Lee Semi-Homemade

(from visualrecipes.com)
Not a photo of the actual meal, but something similar...the short ribs, when finished, should be more moist and tender.....

Prep: 20 minutes Cook:8 to 10 Hours (low) Makes: 4 servings


For short ribs:

1 cup teriyaki sauce
1 cup hoisin sauce
1/2 cup beef broth
1/2 teaspoon whole black peppercorns
12 beef short ribs
2 scallions/green onions

1. In a medium bowl, stir together teriyaki sauce, hoisin sauce, beef broth, and peppercorns. Dip ribs in sauce to coat; place in a 5 quart slow cooker, bone sides down. Pour remaining sauce over ribs in slow cooker.

2. Cover and cook on low seetting for 8 to 10 hours.

3. Transfer short ribs to a serving platter; keep warm. Skim off any fat from the top of sauce. Pour sauce into medium saucepan. Simmer over medium-high heat until sauce is thickened.

4. Sprinkle scallions on ribs and serve with sauce and rice!!!

I'll be making my own teriyaki sauce using the following recipe:

1/2 cup soy sauce
1/2 cup mirin (sweet rice wine) (soy sauce : mirin = 1:1)
2 tbsp sugar

Chosen by Lisa

Quinoa Risotto with Mushrooms and Thyme - February 14-20

This recipe works as both a main-course or side-dish.

4 main-course or 6 side-dish servings

• PREP: 25 minutes
• TOTAL: 25 minutes

Recipe by the Bon Appetit Test Kitchen

Photograph by Misha Gravenor

January 2010

Ingredients

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 garlic clove, pressed
• 1 8-ounce package sliced crimini (baby bella) mushrooms
• 6 ounces fresh shiitake mushrooms, stemmed, sliced
• 3 teaspoons chopped fresh thyme, divided
• 1 cup dry white wine
• Grated Parmesan cheese

Preparation

• Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
• Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sauté until mushrooms are tender, 6 minutes. Add wine; stir until reduced and syrupy, 2 minutes.
• Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.

Chosen by Jennifer

Baked Pork Chops - February 21-27

from allrecipes.com

Ingredients

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Serves 6

Posted by Judy

Peking Pork Chops-Lum Lum Style

From the blog A Year of Slow Cooking

Thursday's Dinner!

6 pork chops
1/4 cup brown sugar
1 teaspoon ginger
1 teaspoon 5 Spice Powder
1/2 cup gluten free soy sauce
1/4 cup ketchup
4 cloves garlic, chopped

Put chops into the stoneware. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops. No need to add any other liquid. If you had an onion in the house, it might be a nice addition, but not necessary for flavor. Cover and cook on low for 6-8 hours, or on high for about 4. If your chops are frozen they will take longer to cook. The longer you cook the meat, the more tender it will, but it might fall off the bone (which is fine in my mind, but some people really like intact meat).Serve with rice and veggies; ladle sauce on top.

I am making this tonight because the reviews are awesome! Unfortunately, I have to make some alterations. Not sure if my kikoman soy sauce is gluten free, but that's what I'm using! My kitchen staple is not complete yet, so I will be using regular boring white sugar instead of brown. Have no clue what this 5 spice powder is so i'm just forgoing that. I normally don't carry fresh garlic or ginger because I don't use it often enough to justify buying it and then wasting it. So I have the minced ginger and garlic that comes in jar!

So I guess the only thing I'm keeping is the pork chop and ketchup!!!!!

Let you all know how it is! Will take a picture of Roger eating it!