Beef and Broccoli China Style

Beef and Broccoli China Style

INGREDIENTS

• 2 thin sliced beef cuts


• 1 bag of microwave-able rice


• 1 cup of broccoli spears


• ¼ cup of pre-chopped 3 pepper mix


• 2 Tablespoons of chicken broth or regular cooking oil


• 2 Tablespoons of soy sauce


• ½ Tablespoon of chopped garlic


• Fresh pepper

UTENSILS NEEDED

Small frying pan
Spatula
Microwave-able dish for the rice


Prep:
Get out all your ingredients and have them where you can reach them easily.
Cut the beef into small strips and set them aside.


COOKING INSTRUCTIONS
Measure broth, soy sauce, garlic and peppers and place them in the small frying pan with the broth. Let them simmer until the peppers are nearly done then add the sliced beef.
Boil or microwave the bag of rice. When it is done put it on a plate and set it aside.
Microwave the frozen broccoli florettes and place them on top of the cooked rice.
Add the pepper and beef mixture on top of the broccoli.
Add soy sauce to taste.
You’re ready to eat.

Commentary

This meal was a culmination of odds and ends that managed to tie me over until payday. With a little imagination and a bit of know how, it became a dish that I am sure to make again.

COOKING TIPS

The layering technique

The ingredients with the most moisture should go on top so that the sauces trickle down to the less moist ingredients. With this recipe your layers should go as follows:

Top
Soy sauce
Beef and pepper mixture
Broccoli
Rice
Bottom


SHOPPING TIPS

I like to take advantage of the 10 for $10 sale at Kroger’s and other food chains that have this special. Buying bacon or sausage rolls full price is not within my budget. I can swing $1. Until October 5th the 10 for $10 sale includes items such as: canned salmon, chunk salmon canned in water, smoked or polish sausage, fabric softeners, Dole salad mix, mini peeled carrots and a bunch of other things. I don’t know about you but I’ll be at Kroger before the 5th to take advantage of these sales.

Aussie’s Kitchen

Cooking for one is worth it when that one person is you.

Rate this recipe by leaving a comment

Chocolate Chip Cookie Ideas

Chocolate Chip Cookies

COMING SOON

I really will get around to posting this.

GRILLED CHEESE IN A COOKBOOK JOURNAL?

The Perfect Grilled Cheese At Home

Am I really talking about a grilled cheese sandwich in my cookbook journal?
Yup, you got that right. This cookbook is about convenience not gourmet dishes. Unexpected events changed my plans and took up a lot of my day. I still needed to eat so I made a grilled cheese sandwich and had some tomato soup. It was hot and ended up being a pretty good supper. As I was cooking I got to thinking, when I’ve seen others make a grilled cheese it’s flat and greasy. Restaurant grilled cheese sandwiches are crisp and the cheese is melted perfectly. You can get that effect at home with a few simple tips.

The first thing you need to know is to get all your ingredients out at the same time. Don’t try to make the sandwich at the same time you’re heating the pan, cutting the butter and pulling the cheese out of the fridge. Prepping before you begin cooking not only saves time but also cuts down on the amount of food you burn.

Anyone can cook. If you can tie your shoes you can cook. If you can write a sentence, you can cook. You’re probably thinking, but this woman doesn’t know me. No, I don’t, but I know that the main thing standing in the way of completing a task successfully is the lack of self-confidence. If you are intimidated by the task your chances of failing and being devastated by that failure are higher than if you walked in the kitchen thinking, “I can do this.” Is this lying to yourself? No, it’s psyching yourself up to complete a task successfully. It’s not letting that little voice in your head remind you of the fire you set the last time you boiled water. If you have fire insurance then proceed with the task, if you don’t or you’re behind on your premiums please remember that Denny’s is open 24 hours a day. Sometimes the little voice in your head is actually standing beside you and goes by the name, “Dear Husband.” Please do not beat him with the spatula, just brush him aside and go about making your dish. Preparing food is not rocket science. It’s an art form. It’s putting common sense, observation and good judgment together and coming up with a meal you can be proud of.

Now, onto the cheese sandwich:

In the restaurant, have you noticed that on the grill the sandwich is NOT swimming in butter? No, it’s not. There’s butter on the bread but not a lot is on the grill. That’s how they keep from making the sandwich overly greasy. The grills have a constant temperature. They don’t increase or decrease they’re pre-set. Your home oven and stovetop are not pre-set and are not evenly tempered. Your pans are not of the same thickness or made of the same material. So taking a restaurant idea home with you has to have some adjustments.

• 
  Don’t pre-heat the pan. It’ll get too hot too quickly and you wont be able to put the butter on evenly.


• Prep first. Get out all your ingredients, unwrap the cheese, cut the butter, get out your plate, the utensils, the napkins, a fork, etc.


• Use a non-stick pan.


• Adjust your heat up and down while the sandwich is grilling. This will insure that it doesn’t cook too fast and burn the bread while leaving the cheese raw. Adjusting your heat is what will keep you from burning your food.


• Don’t rush it and don’t squash it. The heat will do its thing without you having to squash it to a golden flat grilled cheese pancake.

Put the first bit of butter in the pan and let it melt. Put the first slice of bread on top of the melted butter and then take it out of the pan. Repeat this step for the other slice of bread. Put the first slice back in with 2 slices of cheese on top. Allow it to cook on one side for about 2 min and then turn it. Let that side cook for about 2 min and turn it. Keep doing the 2 min cycles until the sandwich is golden and the cheese is melted.

Breaking Away From Old Rules

If you take your mind off the old idea that you turn the sandwich once or twice and you leave the heat on one setting then you’re prepping yourself to fail. The oven, the pans, the electricity or the gas are all working on different levels. If you put a blanket rule to objects that go by their own rules then you have chaos. You have to adjust accordingly. This is where the your good judgment and the confidence to use it comes in. You know how you like your sandwiches. I like mine crisp on the edges and golden on top with the cheese that strings when you pull it apart. You can get that effect if you remember that the old rules don’t always work. When you see it getting too brown and the other side is almost raw, turn the heat down. If your cheese is melting too fast but your bread isn’t quite done yet then adjust your heat down. Use your good judgment.

Turning your sandwich twenty times is not against the law. It’s not breaking any rules it’s not less professional than only turning it twice. It’s your kitchen, your meal and your time. If you end up turning your sandwich 20 times and it turns out to be the best grilled sandwich you’ve ever made then so be it, you turned it 20 times. If it ends up being so-so then you know what? The kitchen is still standing and no harm is done. What if it’s nasty? Don’t sweat it. It’s a sandwich. On the grand scheme of things, this is nothing. Just don’t quit trying. Anyone can cook. Even you! What’s my motto? Cooking for one is worth it when that one person is you.

Thank you for visiting Aussie’s Kitchen
It’s been a pleasure, come back and see me again.

Ginger Ale with Rasp & Frosty Ginger Apple Tea

Ginger Ale with Raspberries and Apple Slice Garnish

INGREDIENTS

Ginger Ale
¼ cup Raspberries
2 tablespoons of sugar

Stir the sugar in the ale and then add the berries. I started off with frozen raspberries previously picked from the garden. In order to release the juices I nuked them for 10 seconds and put them directly into the ale. Let it sit for about 2 min, give it a gentle stir and enjoy.


Substitutions:
Replacing the ice with frozen strawberries or frozen peaches.
Use 7UP or Sprite with berries

Not suggested for Ale:
Pineapple, mango, kiwi and citrus fruits will not work well with the ginger. They will work fine with 7UP and Sprite.

FROSTY GINGER APPLE TEA

This particular day I found myself with no pop, no kool-aid nothing! I had a few tea bags and some ice. I’d been drinking Luzianne tea for so long that I couldn’t stand the thought of another dull glass. I wanted something cold immediately and didn’t want to wait so I put some ice in a blender, nuked some water to dip the tea bag in, added sugar and voila, I had Frosty Ginger Apple Tea. Here’s how I did it.

1 bag of Ginger Apple Tea
1 cup of boiled water
3 cups of cubed ice
¼ cup of sugar
2 cups of cold water

Instructions

Nuke the water with the tea bag in it until it’s nice and hot. Take it out and let it sit as you work with the ice in the blender. Put the ice, 2 cups of water and sugar in the blender. Blend to the consistency of a thick slushy then add the full cup of tea, blend until smooth. Depending on the strength of your blender, you may need to stop and stir to make sure it gets to a smooth consistency. **see safety instructions** Adjust the sugar according to taste.

Substitutions:
Orange spice tea
Berry teas
Peach tea
Most flavored teas

Not suggested:
Green tea or teas containing green tea
Chamomile or Valerian root


Using a clear glass to drink from will allow you to enjoy the colours while you’re enjoying the flavor. I’ve spoken about how important ambience is. I was riding in a car at night with a friend who was eating a McDonald’s hamburger. She was driving with the inside lights on while eating this regular fast food hamburger. When I asked why she said she needs to see her food to maximize the enjoyment. If someone can maximize enjoyment by seeing an everyday hamburger then think of what true ambience can do for your meal. So whether you grill a burger or make a chicken sandwich, make the moment count. Take into consideration that food is more than something that keeps us alive; it can also nourish the mind and the spirit. Ambience can supplement that nourishment.

**BLENDER SAFETY**

STOP YOUR BLENDER BEFORE YOU STIR. Don’t stir while the blades are moving. This is very dangerous. Don’t lose a finger over some frosty tea. What would you do with the chopped finger? You see what happened to the lady from the Wendy’s scandal. She’s going to prison. Stop your blender before stirring. You can add ice and water while the blades are still moving but once you take the lid off or put in a spoon it is the safe and responsible thing to turn it off first.

There is a recent commercial out for Tylenol where the lady says, she’d rather you not use Tylenol at all if you’re not going to follow the safety instructions. I agree. If you’re going to risk limbs to make some tea, I’d prefer you open a can of pop.

Cranberry Orange Muffins

Cranberry Orange Muffins

This muffin is a delight with breakfast or brunch, with fruit, fruit juice, tea or coffee. It’s easy to make because all the ingredients for the muffin itself are in your favorite Bisquic or Jiffy pancake mix.

Lets get started
Review the instructions on the side of your muffin mix box. Follow the instructions for making them with one exception. Decrease the amount of water by ¼ cup to compensate for the orange juice. After making basic muffins with your preferred pancake mix, fold in ¼ cup of dried cranberries and ¼ cup of orange juice. Now make your crumb topping.

Crumb topping ingredients:

You need 1/3 cup of regular flour
2 tablespoons of cold butter
1 teaspoon of cinnamon
¼ teaspoon of vanilla
1/3 cup of chopped pecans or walnuts

Instructions:

Put all ingredients in a small bowl and mix them together with a fork. Mix all ingredients until the consistence is that of crumbs. Put the topping on the muffins just before they go in the oven.

For best results let the muffins sit in the pan with the topping on for 3 minutes before putting them in the oven. This will give you a higher rise and a lighter muffin. If you forgot to preheat the oven, now is a good time to do it.


Substitutions:
This muffin recipe works well with blueberries, dried apples, dried apricots and other similar dried fruits, but do not add the orange juice to these variations. That’s just nasty. You wont’ like it so don’t do it.

Aussie’s Kitchen

Cooking for one is worth it when that one person is you.
Rate this recipe by leaving a comment

Spinach Summer Sandwich

This is one of my favorite sandwiches. I’ve been saying for weeks that I was going to make this sandwich. I picked up ingredients but never got around to making it. I went ahead, made the potato dill bread, and then put the sandwich together for dinner. I use to pay $5 for this sandwich at a local restaurant. The sandwich is good so I was willing to pay it. I didn’t have this kind of bread or cheese with it. I had some sort of whole grain bread and I bought the dilled cheese from a market across the street. By the time I got finished paying for the sandwich I shelled out five bucks. Man, it was worth it. I love this stuff!


Ingredients
Avocado
Cucumber
Tomato
Alfalfa sprouts
Mozzarella cheese slice
Fresh spinach leaves
Sweet red onion
Miracle Whip
Two slices of potato dill bread

Grilled Pork Chop w/ Beans&Rice, Okra&Squash Mix

Grilled Pork Chop with Beans & Rice, Okra & Squash Mix

Before we begin, let me state that this meal was made without the use of the oven OR the stovetop. I got a little cocky as I wrote that sentence. I pride myself on good meals made with simplicity.

Your menu:
Boneless pork chop
** Frozen veggie: Cracked Pepper Seasoned Okra&Squash w/ tomatoes and onions
White rice
White beans

Other Ingredients:
1 cap: Olive oil
Garlic (fresh or powder)
Stock: 1 can of Campbell’s Chicken stock

Dishes you will need you will need:
Microwave oven
George Forman Grill
Microwave-able dishes
Basic spoon and fork

First Stage of Prep:
Open your can of beans and set asideDrain the stock from a can of Campbell’s Chicken soup and set the stock asideOpen your pre-cooked rice bag and place desired portion in a bowl, set asidePre-heat the grill for one minute set it asideWash your chop then pat it dry with a napkin, set it aside

Now you’re ready to cook:

Add ½ a cap olive oil directly to the preheated grill. Working quickly, add you’re a few shakes of garlic to the grillPlace the chop on the grill then add the other ½ cap of olive oil and a few more shakes of garlic to the top of the chop. Close the lid and allow the chop to cook. The chop I used was ½ inch thick and took about 3 min to grill. While the chop is grilling, put your desired portion of veggie mix, and desired portion of pre-cooked rice in separate microwave-able bowls and set the nuker for 3 min. By this time your chop should be done. Take it out and place plastic wrap over the plate to keep it warm, then set it aside. While the veggies and rice are cooking mix your beans with ¼ of the drained stock. When the first two items are done pop the beans and stock in the microwave for 2 min. To keep your veggies and rice warm, place a towel over the bowls. Once the beans are out you can plate it up the way you see in the photo and eat. If you want a sauce on your chop take some of the juice from the veggies along with a few of the tomatoes that are in the veggie mix. Smash the tomatoes, add a tiny bit of stock, stir it, nuke it, and put it over your chop.
** The frozen veggies used in this recipe came from Wal-Mart. The package will say: Cracked Pepper Seasoned Okra & Squash with Tomatoes and Onions. It’s a Pictsweet product in a bag.

Shopping tips:
Purchase your meats after 6pm on weekdays. After 6pm the butcher at your local store will begin marking the meat down. You can get great cuts at a fraction of the price. I purchased 3 Salmon steaks for $2.14 and a $12.00 beef shoulder roast for a little over $3.00.

When you are at the store be aware of your surroundings. You will notice discounted items as well as see new foods that you didn’t know they had. Choose your store carefully. Stores where everything is $1 can be helpful when purchasing fresh fruits, packs of pre-cooked rice, special coffees and sauces that would otherwise cost you a fortune in the regular stores. All for One Dollar stores are falling in line with big stores and accepting food stamp cards now. So check to see if your local All for One store accepts them.

I buy my frozen veggies from Wal-mart and Kroger stores. I usually pay less than a dollar for them. When the stores have the 10 items for $1 each pick up frozen chopped onions, frozen seasoned veggies and frozen bell peppers. All the chopping is done for you and many times the seasonings are already in with the veggies. It’s a sure thing, especially when you want a good meal with very little energy exerted.

Cooking for one is worth it when that one person is
YOU.

Grilled Chops, Fried Apples, Plantain, Broccoli, Carrots

Grilled Pork Chop, Fried Apples & Plantain, Broccoli, Carrots
A 30-min oven-less meal
I do use the stovetop though.

Your menu:
Boneless pork chop
Fresh Apple
Plantain
Blackberries
Broccoli – Cauliflower mix
Carrots


Other Ingredients:
Sugar
Cinnamon
Butter
½ cup Oil
TBS Lemon juice

Dishes and utensils used:
Stovetop
Microwave oven
George Forman Grill

Instructions:
Please read all instructions before you begin cooking

First Stage of Prep:
Put carrots and veggie mix beside each other in a microwave-able dish, set aside
Cut the apple in rings (with or without the peel), put them in a bit of lemon juice, set aside
Cut Plantain in ¼ inch slices in the desired amount, set aside.
Note: Do not add lemon juice.
Heat oil in a small frying pan
Wash your chop then pat it dry with a napkin, set it aside
Pre-heat the grill for one minute set it aside

Now you’re ready to cook:

Place the chop on the grill and allow the chop to cook. The chop I used was ½ inch thick and took about 2 min to grill. When it’s done place it on a plate and cover the plate to keep it warm. While the chop is grilling, put your veggies in the nuker for 3 min.
By this time your oil should be nice and ready for frying. Fry your apples first.



Fried Apples:
Put apple slices in the frying pan and let fry on each side for 1½ minutes.
After they are done put them on a napkin to drain.

Fried Plantain:
Put plantain slices in frying pan and let each side fry until they are golden. This will happen quickly. Do not over fry. Tough plantain is nasty. You want them soft, not firm.
After removing them from the pan pat them with a napkin then immediately sprinkle them with sugar and cinnamon.

Plate it all up as seen in the photo or arrange as desired. If you want sauce for your chop, mash a fried apple slice; add a little butter and water then nuke it for one minute. Stir until smooth and pour it over your chop.


Shopping tips:
Purchase your meats after 6pm on weekdays. After 6pm the butcher at your local store will begin marking the meat down. You can get great cuts at a fraction of the price.
When you are at the store be aware of your surroundings. You will notice discounted items as well as new foods that you didn’t know they had.

Grilling tips:
Leaving your chop on the grill too long will dry it out. If you want a juicy chop prop up the draining end of your grill while keeping your draining tray in place. This will allow the chop to retain more of the juices.

Suggested Ambiance
I just set the table with the tablecloth turned over to hide the pattern. It turned out to be a lot more attractive than I thought it would. Had it been tacky I would have turned it back over and not thought about it again. Trying new ideas can be done with confidence. When it doesn’t look right you try something new.
*****

Cooking for one is worth it when that one person is you.
Enjoy