Beef and Broccoli Stir Fry

For some reason, cooking steak scares me.  Well.... I'm not sure "scares" is the right word... but chicken is my go-to, and beef just seems a little too grown up for me.

I have no idea why.  It doesn't make sense.  I've helped my mom make steaks for the family a million times, and I love beef, but for some reason I just usually gravitate towards poultry recipes.

BUT, last night I stepped outside the box.  Well... I actually used a chicken stir fry recipe from My Fridge Food, but I adjusted it to use the tri-tip my mom had defrosted by switching the cup of chicken broth for beef broth.

Side note: that Fridge Food website is actually a really cool resource.  You check off the things you have in your pantry and it finds recipes that incorporate the things you already have.  Really good for those times you don't want to take a trip to the grocery store, or you want to find new ways to use the ingredients you already have.

As far as reviews, the roommates (my parents) absolutely loved it.  My dad couldn't stop eating.  Luckily it is pretty low cal (the original recipe, with chicken, said it was 250 calories per serving--not sure how substituting beef changes that).  The only thing he wanted was more broccoli, he couldn't stop talking about how much he loved the flavor.  We served it with white rice and he was scraping the pan to get every last bit of sauce to mix with his rice.  I would also recommend tenderizing the beef beforehand.  Overall, I was absolutely pleased with this meal.  It took about 15 minutes, it was super easy, and it was delicious... the only problem was my parents said they aren't going to ever let me move out now.

Beef and Broccoli Stir Fry
Serves 4
Cook Time: about 15 minutes

Ingredients:

• 1 lb. beef, cut into 1-inch cubes (I used tri-tip)
• 2 tsps finely chopped ginger
• 2 garlic cloves, finely chopped
• 1 cup beef broth (I used beef bullion cubes according to directions on the label)
• 3 Tbsp Soy Sauce
• 2 tsp sugar 
• Broccoli florets, as desired (recipe called for 2 cups, but I would definitely recommend using more)
• 2 tsp cornstarch

Directions:
Spray a 12-in nonstick skillet with cooking spray (or use a seasoned Wok).  Heat over medium-high heat and add beef, garlic, and ginger.  Sauté 2-3 minutes.

Add 3/4 cup broth, soy sauce, and sugar.  Cover and cook over medium heat for 5 minutes, stirring twice.

Add broccoli.  Cover and cook about 5 minutes, stirring occasionally, until beef is cooked and broccoli are crisp-tender.

Mix cornstarch with remaining 1/4 cup broth; stir into skillet.  Cook, stirring frequently, until sauce is thickened.

I told him to give a thumbs up
if he liked it.... I think he is a fan

Crumble-Topped Coffee Cake with Brown Sugar Glaze

For some reason I really felt like baking this weekend.  I was looking up recipes all week, and I was excited to try some of them out, but then I ended up making a last minute decision to take a little road trip to the Bay Area to help a friend house sit.  I make enough of a mess in my own kitchen, I did not want to dirty a complete stranger's house with my attempt at a culinary masterpiece.

But when I got home on sunday night, I decided to make something to bring into work to help brighten up the monotony of a monday morning.  I went with this coffee cake because it sounded fantastic, and I'd wanted to make it last week when I found out I had no flour.  Definitely a good choice.  It got rave reviews at work, and my parents loved it (they helped themselves to big servings as soon as it came out of the oven).

Crumble-Topped Coffee Cake with Brown Sugar Glaze
Recipe from: Damn Delicious

Serves 12 (generously)

Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients:

• 2 cups all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter (at room temperature)
• 1 1/4 cups brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup Greek Yogurt 

For the Crumb Topping:

• 1 cup brown sugar, packed
• 1/2 cup sugar
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, melted
• 2 1/2 cups all-purpose flour

For the Brown Sugar Glaze:

• 1/2 cup brown sugar, packed
• 1/2 tsp vanilla extract
• 2 Tbsp water

Directions:
Preheat oven to 350 degrees F.  Lightly spray a 9x13" baking dish with cooking spray.

Prepare crumble topping by combining sugars, cinnamon, and salt in a medium bowl.  Whisk in melted butter.  Add flour and stir with a rubber spatula, just until moist. Spread out mixture on a large piece of parchment paper to dry until ready to use (I kind of dumped it out and left it in a big lump.  I would definitely recommend breaking it up better so it dries a little more.  It worked out, just required a little more work crumbling at the end, I just think it could have been easier).

In a large bowl, combine flour, cinnamon, baking soda, and salt.  In the bowl of an electric mixer, beat the butter and brown sugar on medium-high with the paddle attachment until light and fluffy (about 2-3 minutes).  Beat in eggs, one at a time, until well combined.  Beat in vanilla extract.

With the mixer on low speed, add greek yogurt and dry ingredients alternately in 3 parts.  Begin and end with the dry ingredients, beating just until incorporated.

Pour batter into the prepared baking dish and spread evenly.  Crumble topping over batter, using fingertips to gently press the crumbs into the batter.

Bake for 30-35 minutes, or until a tester inserted in the center comes out clean.

To make glaze, combine brown sugar, vanilla, and water.  Whisk together until smooth.  When the cake is done, let cool for 10 minutes, and drizzle glaze evenly over the top.  Serve warm.

Honey Cinnamon Roasted Sweet Potatoes

Sweet potatoes are awesome. I love them. I was never much of a vegetable eating person, but I'm starting to find veggie recipes that are totally changing my opinion.  Like sautéed zucchini.  Not only are sweet potatoes one of the healthiest foods (according to the The George Mateljan Foundation), with tons of protein and vitamins, but they also can taste like candy :)

I posted my mom's recipe for sweet potato soufflé a few weeks ago, which is absolutely delicious........ But it's also packed with a lot of sugars and butter and other less than healthy ingredients... This recipe is a healthier option, its just as tasty, and it is even quicker and easier to prepare.

Honey Cinnamon Roasted Sweet Potatoes
Adapted from: Buns in my Oven

Serves Four

Prep Time: 5 minutes
Cook Time: like 30 minutes

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1 inch cubes
• 3 Tbsp honey
• 3 Tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

Preheat oven to 375 degrees F. Cover a rimmed baking sheet with tinfoil and spray lightly with cooking spray (definitely helps with clean-up).

In a large bowl, combine the honey, olive oil, cinnamon, salt and pepper. Add the sweet potatoes and toss to coat.

Spread the potatoes on the prepared baking sheet. Bake for about 30 minutes, stirring halfway through.

Microwave Pizookie

I had my tonsils removed the day after Christmas, so food hasn't been too appealing to me the past two weeks....... Well..... Not that it hasn't been appealing, I just couldn't eat anything so I didn't want to be around it.

Thankfully, I'm finally almost over the pain, so the urge to bake is finally returning. I am loving being home, and being able to use my parents' giant kitchen, even though I'm missing the company of my constant companion, Alexa. Last night, while watching the (awesome/exciting/intense) BCS championship game last night (by myself because I have no friends), I decided to indulge myself with a delectable treat.

So I scoured my Pinterest boards.... And I'm going to apologize in advance.... This recipe is pretty darn fantastic.

If you've ever been to a place like BJ's, you know the Pizookie is the king of all desserts. Last night I realized, the only thing better than a melty, chocolate-y, warm, fresh from the oven cookie topped with ice cream and chocolate sauce, is a melty, chocolate-y, warm, fresh from the oven cookie topped with ice cream and chocolate sauce that is microwaveable, only takes like five minutes from start to finish, and you can enjoy in your sweats, curled up on the couch in front of the fireplace.

I had to tweak the recipe I found from Remodelaholic a little bit...... Mostly because I found out halfway through mixing everything that I didn't have any flour (....not an important component or anything)... So I made a straight trade for Bisquick and reduce the called for 1/4 tsp baking soda to just a pinch.... And the original recipe called for "shortening".... Which I substituted straight up for butter.

Microwave Pizookie
Adapted from: Remodelaholic

Ingredients:

• 2 Tbsp butter (softened)
• 2 Tbsp sugar
• 1 Tbsp brown sugar
• 1 egg yolk
• 1/4 tsp vanilla
• A shake of salt
• A pinch of baking soda
• 1/4 cup + 1 Tbsp Bisquick (or flour + 1/4 tsp baking soda)
• 3 (+/-) Tbsp chocolate chips

Directions:
In a small bowl, mix sugars and butter thoroughly. Add egg yolk and vanilla and combine. Add salt, baking soda, and Bisquick and combine. Add the chocolate chips and split between two medium-sized microwaveable ceramic ramekins or cereal bowls. Microwave for 1 minute (don't overdo this part-it won't look done, but don't add more time). Broil for two minutes to brown the crust (the author of the original recipe said she used a toaster oven).

Serve with a BIG scoop of ice cream and some chocolate and caramel sauce.  Sigh one of those big delicious sighs of complete satisfaction.