Beef and Baby Bok Choy Stir-Fry

I've always been intrigued by the "exotic" section of the produce department - you know, the few tiers displaying items like lemongrass, patty pan squash, or baby bok choy. While I'm usually tempted to experiment with these strange veggies, I never know quite what to make with them. So when I came across this dish in the latest issue of "Real Simple", I had to try it.

I usually try and get home early on the "new recipe" nights, but I got caught up at work and thus concocting this meal was left to my hubby. I must say, he did a spectacular job - it was easy AND very tasty. Added bonus - apparently baby bok choy is loaded with Vitamin-C, beta carotine, and iron.

Beef and Bok Choy Stir-Fry
Ingredients:
White rice (again, TJ's 3-minute rice to the rescue!)
1 tbsp olive oil
1 lb. flank steak, thinly sliced
salt and pepper
4 heads baby bok choy, quartered
1/4 cup low-sodium soy sauce
2 tbsp. rice vinegar
1 tbsp. grater fresh ginger
1 tbsp. brown sugar

Directions:
1. Cook rice according to package directions. Meanwhile, heat oil in a large skillet over high heat. Season the steak with 1/4 teaspoon each salt and pepper and cook, turning often, until cooked through (3-4 mins). Transfer steak to plate.

2. Wipe out skillet. Add the bok choy and 1/4 cup water and simmer, covered, until tender (2-3 mins).

3. In a bowl, mix the soy sauce, vinegar, ginger and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated (1-2 mins). Serve over rice.

Baked Shrimp with Tomato Feta Sauce

At first I was a bit skeeved out by this recipe. Shrimp, tomatoes, and feta? Really? However, I decided to try it out and was pleasantly surprised. The flavors are very unique yet complimentary, and this is another one of those one-pan meals that I so love! Throw a bag of Trader Joe's 3-minute rice in the microwave, and dinner is served!

Recipe from Simply Recipes

INGREDIENTS
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

DIRECTIONS
1. Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
3. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
Makes four servings.

Tom Colicchio's Meatloaf

I have a new favorite recipe, and that recipe is Tom Colicchio's meatloaf. Now, I know what you're thinking - suuuuuure Mrs. Wine A Bit, your championing of this meatloaf has nothing to do with the fact that you're a "Top Chef" fanatic, think Tom is a god among men and may have even added him to your celebrity freebie list. (Editor's Note: You know, the list of three celebrities you are permitted to hook up with if the opportunity were ever to be presented. Don't act like you don't have one.) To which I would respond with - whatever. Make this recipe and TELL me this isn't a damn good meatloaf.

Ingredients:
1/2 medium yellow onion, diced
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
2 lbs. ground beef (85% lean)
2 large eggs
3/4 cup fresh bread crumbs (I used the ones in the canister and it was fine, but imagine fresh would be better)
1 tbsp. chopped fresh oregano, or 1/2 tbsp. dried oregano
2 tbsp. dijon mustard
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. ketchup

Directions:
1. Pre-heat oven to 350.
2. In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic.) Remove from heat and set aside to cool.
3. In a large bowl combine the beef, eggs, onion, bread crumbs, oregano, mustard, salt and pepper.* Form a loaf (approximately 7 x 5 x 3 and place it in a roasting pan. (I used one of the old school ones like this. DO NOT put it in a normal meatloaf/bread loaf pan or it won't brown on the sides.)
4. Cover the loaf evenly with the ketchup. Bake loaf for about 1 hour, until it reaches an internal temperature of 145. Remove and allow to rest slightly, then cut into 1/2 inch slices.

*I read the recipe wrong and added the 2 tbsp. ketchup into the mixture, when in fact you are supposed to spread it on the finished loaf. However, I just added another two tbsp. of ketchup for Step 4 and thought it was delicious!

Trifecta of Tasty Reds

These three wines are a great pick if you're heading to a friend's house for dinner and need to grab a bottle of vino on the way, or are entertaining at home. They are extremely mellow and versatile, will accompany just about any dish, and are guaranteed to please the palate of even the snootiest oenephile.

Orzada Carmenere - 2005
Maule, Chili
(NOTE: The pic to the left is of a Cabernet Franc, but that's what the label looks like)

Placido - Rossi di Montalcino
Italian

Crios - Malbec
Mendoza
(THIS wine is truly spectacular and was my favorite of the three. It goes down smooth and finishes with notes of caramel and chocolate - yum!)

Keri's Stuffed Shells

In reviewing my previous blog posts, I was struck by a glaring omission. Although I have professed my love for many things - bloody steak, Argentinian wine, shrimp scampi - somehow I have omitted one of my dearest culinary passions; cheese. Seriously, what doesn't taste good with melted cheese on it? I'm totally convinced that even my battered copy of the Yellow Pages would taste good if it was sprinkled with the right blend of mozzarella, romano and asiago.

Thankfully, I haven't had to test my "public directory as food" theory just yet, because there are oh-so-yummy recipes like this one to be enjoyed. A big thanks to my fellow Bronco Keri for sharing this delicious, cheese-laden dish!

Keri's Stuffed Shells

1 box jumbo shells
1 lb ground beef
32 oz spaghetti sauce

Cheese Mixture
8 oz cream cheese
8 oz mozzarella cheese
1 lb cottage cheese
2 eggs
16 saltine crackers, crushed (important - do not omit!)


Directions:
1) Preheat oven to 350 degrees. Cook jumbo shells and set aside.
2) Brown meat. Mix meat and spaghetti sauce together.
3) Stuff cheese mixture into shells. Pack shells into 9x13 greased pan.
4) Pour meat/sauce mixture over shells. Sprinkle with more mozzarella cheese.
5) Bake at 350 for about 20 minutes.

Sun-Dried Tomato Pesto Pasta

I had another one of those "You know your old when..." moments as I found myself leafing through my MIL's Woman's Day magazine recently in search of new recipes. After paging through countless articles on how to lose weight and get oneself out of debt (which I could author with eleven words: eat right, exercise and don't spend more than you earn - duh!), I found this recipe. The beauty of this particular dish is you can make the pesto ahead of time, then just cook up the pasta and broccoli and dinner is on the table!

Ingredients:
1/2 cup shelled walnuts
1 jar (8.5 oz) sun-dried tomatoes in oil (I found mine at Trader Joe's)
2 cloves garlic
2 tbsp. each tomato paste and olive oil
1/2 cup fresh parmesan cheese, grated
1/2 tsp. freshly ground pepper
1 package ravioli or tortellini (I used Trader Joe's Italian Mini Ravioli with cheese and thought they were perfect)
1 bunch broccoli, cut into florets (as many as you want to use)

Directions:
1) Place walnuts on a paper plate; microwave on high until toasted and fragrant. Let cool.
2) Pulse sun-dried tomatoes AND their oil, garlic, walnuts, tomato paste and olive oil in food processor until finely chopped. Transfer to bowl; stir in parmesan cheese and pepper.
3) Cook ravioli or tortellini according to directions on package, adding the broccoli during the last three minutes of cooking.
4) Reserve one cup cooking water; drain pasta and broccoli.
5) Toss with 3/4 cup of the pesto mixture, adding more if desired. Add reserved water if pasta is dry.

20-Minute Chicken Creole

This recipe was a staple of mine back in college, a time when I foolishly dreamed that someday, when I was not burdened with homework assignments and internships, I would have loads of free time to cook fancy meals. As it turns out, life after college is just as time-constrained but not nearly as fun.

However, even as I navigate the droll tedium of adulthood, some things haven't changed - like this delicious recipe. It makes for a great weeknight dinner, is easy to make and quite healthy.

Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into one-inch strips
14 oz. can tomatoes, cut up
1 cup chili sauce
1 large green pepper, chopped up
1/2 cup chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tbsp chopped fresh basil OR 1 tsp dried basil
1 tbsp chopped fresh parsley OR 1 tsp dried parsley
1/4 tsp crushed red pepper
1/4 tsp salt
Non-stick spray coating
Brown rice OR whole wheat pasta

Directions:
1. Spray deep skilet with non-stick spray coating. Preheat pan over high heat. Cook chicken in hot skillet until no longer pink.
2. Reduce heat. Add tomatoes AND THEIR JUICE, chili sauce, green pepper, celery, onion, garlic, herbs and salt. Bring to boiling; reduce heat and simmer covered for 10 minutes. Serve over hot, cooked brown rice or whole wheat pasta.