Posts Tagged ‘corn’

southwest beef jambalaya

In culinary experiments, dinner, easy weeknight meals on 10.25.11 at 10:16 pm

not your typical jambalaya. i guess you could call it a pantry-inspired jambalaya. read: i didn’t have time to do my grocery run that week, so i had to get creative with whatever i could find in my freezer and pantry that evening. sound familiar? :)

typically when cooking a jambalaya, i like to include a combo of spicy sausage and seafood of some sort (usually prawns). as you may have guessed, i didn’t have either ingredient on-hand that day, so i had to find an alternate protein to beef-up my dish! no pun intended… ok, maybe so. ;)

and yes, the butternut squash was another random ingredient that made its way from my freezer into this culinary experiment! i thought the chunky cubes of squash would add some great texture and a splash of colour to the dish.

the beef:
– heat up 1.5 tbsp extra-virgin olive oil (evo0) in large saucepan on high heat
– sauté 1 clove garlic (peeled, rough chop) until slightly browned
– add 500g free-range, extra-lean ground beef to pan, drizzling 1/4 cup water w/ the beef
– add a dash of sea salt
– sprinkle 1.5 tsp southwest spice blend evenly over beef (combo of spices incl salt, ground cumin, ground mexican oregano, ground coriander, ancho chile pepper, black pepper, garlic)
– season w/ ground black peppercorns
– divide & fold the beef into pieces as it cooks for approx 4-5min until no longer pink

the rice:
– steam 2 cups jasmine rice (i use a rice cooker to keep it simple.)

(tip: to save time, you may want to start cooking the jasmine rice at the same time as the other ingredients. or, you can also cook the rice the night before; just make sure you give it a bit of time to get to room temperature after removing from the refrigerator. you can also substitute with brown rice instead, if you’re looking for a whole-grain option and a better source of fibre.)

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primavera veal cavatappi

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch on 08.11.11 at 8:51 pm

veal just might be the new black. don’t you just love it when you try out a new ingredient that sings on your plate? ok, well maybe not literally, but you know what i mean. :)

so i found some fresh veal scallopini on a recent trip to the market, and felt inspired to embark on another culinary experiment. veal is one of those ingredients that i never seem to stumble upon at the grocery store or farmers’ market, so i only seem to eat veal when dining out… until now. holla!

the veal:
– heat up 1 tbsp extra-virgin olive oil (evoo) in large wok on high heat
– add 500g veal scallopini (sliced into bite-sized pieces)
– drizzle w/ balsamic vinegar
– add dash of sea salt
– season w/ ground chinese five-spice
– stir ingredients often for a few min until half-cooked, then add veggies to wok (see below)

stir it up:
combine the following ingredients to veal in wok, stirring often on high heat:
– 1 tsp extra-virgin olive oil
– 1 cup frozen peas
– 1 cup frozen corn kernels
– 1/2 cup sundried tomatoes
– 1 cup fresh organic arugula
– season w/ ground chinese five-spice
– stir-fry for a few min until meat is cooked & frozen veggies are thawed

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bacon & egg pasta stirfry

In brunch, culinary experiments, dinner, easy weeknight meals, lunch on 08.08.11 at 9:29 pm

breakfast-for-dinner. kinda, sorta, not really. but oh-so-good.

this is the ‘comfort food’ version of spring bacon spaghetti squash (see previous yumyumyummers recipe). all you need are some basic ingredients in your pantry and freezer. the perfect, easypeasy meal for those lazy sundays when you’re craving some homecooked, comfort food — with enough time afterwards for an afternoon nap, of course. :)

the bacon:
– heat up 1/4 cup water in large wok on high heat
– add 6-8 strips of country-style bacon to pan
– fry bacon in pan for a few min until slightly crispy on both sides
– remove from heat & set aside on plate to cool
– pat bacon w/ papertowels to remove excess fat & oil

the eggs:
– heat up 1/2 tsp unsalted butter (divided) in large wok on high heat
– meanwhile, whisk together 2 large, free-range eggs and 1/4 cup skim milk in small prep bowl
– add egg mixture to butter in wok and scramble eggs for 2-3min until cooked
– remove from heat & set aside

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