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