What's for dinner?

OneEyedDiva said:
A meal @bobcat48 responded to (somewhere) and mentioned broccoli, reminded me that I hadn't made my broccoli stir fry in a while. So that's what I'm having tonight. Since I no longer eat shrimp, I substitute imitation crab meat and add onions & peppers (frozen), a little ginger and the sauce is made from ketchup and water. It is so good. I may try it over penne pasta because flavored rice is a trigger for me.

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Mmmmm....... That looks good. I love stir fry.
 
bobcat48 said:
Mmmmm....... That looks good. I love stir fry.
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It was good Bob and so easy to make. I hate to cook but was able to whip it up in no time. It was good with the pasta but I still prefer it with flavored rice. I call it my faux Chinese food. :D I think I'll cave and make the rice tomorrow. So what's your stir fry recipe?
 

OneEyedDiva said:
It was good Bob and so easy to make. I hate to cook but was able to whip it up in no time. It was good with the pasta but I still prefer it with flavored rice. I call it my faux Chinese food. :D I think I'll cave and make the rice tomorrow. So what's your stir fry recipe?
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I don't usually follow a specific recipe. A lot of times, it's just what I have on hand. I have a guide that I had assembled a couple years ago, and I use it to go by as I figure out what I have on hand. Here's the guide:

HOW TO MAKE A STIR FRY

The key is preparing and organizing all of the components before cooking so that the stir-frying process is harmonious and fast. One perk is that this method does not require very much cooking oil, just enough to prevent the food from sticking, keeping meals healthier.
Choose your ingredients
Choose your base: Noodles, Polenta, Mashed potatoes, Rice, Coos coos, etc ...
Prepare the ingredients:
Size: Cut the protein into similar sizes, about 1-inch cubes for vegetarian proteins, and for meat proteins 1 1/2 to 2 inch long pieces, no more than 1/2-inch thick. Make sure to always cut meat against the grain, so the short muscle fibers are tender and easy to chew.
Marinate: If desired you can marinate the proteins with some flavoring ingredients like soy sauce, tamari, coconut aminos, sesame oil, salt, and pepper to infuse more flavor on the surface even before it cooks. Typically marinating at least 15 to 20 minutes allows just enough extra flavor.
Shapes: Cut vegetables into consistent size pieces, so they cook evenly. Thin strips or cubes work nicely. Cut broccoli into smaller florets, so they cook quickly. Cut beans in 2-inch pieces. Keep snow peas, and sugar snap peas whole.
Organize: Stay organized by separating each ingredient into small prep bowls or plates, so it’s easy to see and add to the pan.
Make a stir Fry sauce: Flavoring: A combination of savory, tangy and sweet ingredients can be used like soy sauce, tamari, oyster sauce, hoisin, broth or stock, cooking wine, rice wine vinegar, fermented black bean paste, chili pastes.
Thickening: Cornstarch or arrowroot powder is almost always used to add body and glossiness.
It’s all about balancing the flavors but letting the proteins shine! Have the sauce whisked together and ready to go before you start cooking.
Cooking: Pre-heat your wok over medium-high heat, which will allow you to cook your ingredients while quickly searing them. This will allow for a fast and even stir-fry. How to know when your pan is heated? Flick some water onto the surface–if it immediately evaporates, you know it’s ready.
Brown the meat first in the smoking hot oil. Add a single layer, so it develops a good sear, then toss to finish cooking. Do not overcook as you will add it back to the pan at the end to complete. The protein is then transferred to a plate to make room to cook the vegetables.
Cook dense vegees. Stir-fry denser vegetables like carrots, bell pepper, and broccoli that take longer to cook until crisp-tender or bring green, about 1 to 2 minutes. You can transfer vegetables to the plate with the proteins if you want more browning of the quick-cooking vegetables, or push them to the side if there is enough room in the wok.
Then add quick cooking vegees. Fast cooking vegetables like mushrooms, onions, bok choy, and sugar snap peas cook next, for about 1 minute.
Then add aromatics. Often ginger and garlic are added first to the hot oil before the proteins or veggies. I started adding them at the end of cooking so that they could still add incredible aromas to the stir-fry, but reduce the chance of burning of the delicate finely chopped ingredients. Burnt garlic can especially give a bitter flavor to the dish. Push the vegetables to the side and add aromatics to the center of the pan, stir-fry until fragrant but not browned, about 20 to 30 seconds.
Then add sauce. Add all of the cooked ingredients back to the pan to reheat, and then make a “well” in the center. Add the stir-fry sauce, about 1/2 to 1 cup, and allow to heat and thicken, while continually stirring, about 1 minute. You want to use just enough sauce to coat and cling to the ingredients, not make them soggy or swimming in a pool of liquid.
If the cornstarch is not already added to the sauce, you can make a slurry of cornstarch and water (1 part: 2 parts). I typically use 1 1/2 teaspoon cornstarch plus 3 teaspoon water per 1 cup of sauce. Add to the bubbling hot sauce, stir, and allow to thicken.
Then garnish. Make sure to give the stir-fry a taste and adjust seasoning like salt and pepper. Right before serving you can garnish with roasted nuts like peanuts or cashews, sliced green onions, cilantro or sesame seeds.
 
bobcat48 said:
I don't usually follow a specific recipe. A lot of times, it's just what I have on hand. I have a guide that I had assembled a couple years ago, and I use it to go by as I figure out what I have on hand. Here's the guide:

HOW TO MAKE A STIR FRY

The key is preparing and organizing all of the components before cooking so that the stir-frying process is harmonious and fast. One perk is that this method does not require very much cooking oil, just enough to prevent the food from sticking, keeping meals healthier.
Choose your ingredients
Choose your base: Noodles, Polenta, Mashed potatoes, Rice, Coos coos, etc ...
Prepare the ingredients:
Size: Cut the protein into similar sizes, about 1-inch cubes for vegetarian proteins, and for meat proteins 1 1/2 to 2 inch long pieces, no more than 1/2-inch thick. Make sure to always cut meat against the grain, so the short muscle fibers are tender and easy to chew.
Marinate: If desired you can marinate the proteins with some flavoring ingredients like soy sauce, tamari, coconut aminos, sesame oil, salt, and pepper to infuse more flavor on the surface even before it cooks. Typically marinating at least 15 to 20 minutes allows just enough extra flavor.
Shapes: Cut vegetables into consistent size pieces, so they cook evenly. Thin strips or cubes work nicely. Cut broccoli into smaller florets, so they cook quickly. Cut beans in 2-inch pieces. Keep snow peas, and sugar snap peas whole.
Organize: Stay organized by separating each ingredient into small prep bowls or plates, so it’s easy to see and add to the pan.
Make a stir Fry sauce: Flavoring: A combination of savory, tangy and sweet ingredients can be used like soy sauce, tamari, oyster sauce, hoisin, broth or stock, cooking wine, rice wine vinegar, fermented black bean paste, chili pastes.
Thickening: Cornstarch or arrowroot powder is almost always used to add body and glossiness.
It’s all about balancing the flavors but letting the proteins shine! Have the sauce whisked together and ready to go before you start cooking.
Cooking: Pre-heat your wok over medium-high heat, which will allow you to cook your ingredients while quickly searing them. This will allow for a fast and even stir-fry. How to know when your pan is heated? Flick some water onto the surface–if it immediately evaporates, you know it’s ready.
Brown the meat first in the smoking hot oil. Add a single layer, so it develops a good sear, then toss to finish cooking. Do not overcook as you will add it back to the pan at the end to complete. The protein is then transferred to a plate to make room to cook the vegetables.
Cook dense vegees. Stir-fry denser vegetables like carrots, bell pepper, and broccoli that take longer to cook until crisp-tender or bring green, about 1 to 2 minutes. You can transfer vegetables to the plate with the proteins if you want more browning of the quick-cooking vegetables, or push them to the side if there is enough room in the wok.
Then add quick cooking vegees. Fast cooking vegetables like mushrooms, onions, bok choy, and sugar snap peas cook next, for about 1 minute.
Then add aromatics. Often ginger and garlic are added first to the hot oil before the proteins or veggies. I started adding them at the end of cooking so that they could still add incredible aromas to the stir-fry, but reduce the chance of burning of the delicate finely chopped ingredients. Burnt garlic can especially give a bitter flavor to the dish. Push the vegetables to the side and add aromatics to the center of the pan, stir-fry until fragrant but not browned, about 20 to 30 seconds.
Then add sauce. Add all of the cooked ingredients back to the pan to reheat, and then make a “well” in the center. Add the stir-fry sauce, about 1/2 to 1 cup, and allow to heat and thicken, while continually stirring, about 1 minute. You want to use just enough sauce to coat and cling to the ingredients, not make them soggy or swimming in a pool of liquid.
If the cornstarch is not already added to the sauce, you can make a slurry of cornstarch and water (1 part: 2 parts). I typically use 1 1/2 teaspoon cornstarch plus 3 teaspoon water per 1 cup of sauce. Add to the bubbling hot sauce, stir, and allow to thicken.
Then garnish. Make sure to give the stir-fry a taste and adjust seasoning like salt and pepper. Right before serving you can garnish with roasted nuts like peanuts or cashews, sliced green onions, cilantro or sesame seeds.
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Wow...you don't play...you cook!! I have to say it again...I love a man in the kitchen. :D I bet your stir fries taste really good. Picture next time..okay?
 
cook the hamburger...drain the grease...throw in the sauce and heat til done. you can have it on a bun or slice of bread. it's sloppy cuz you can't pick it up to eat it but it's divine! 😁

groundbeef.jpeg sloppyjoesauce.jpeg
 
Tomato Puree ( Water , Tomato Paste ) , High Fructose Corn Syrup , Distilled Vinegar , Less Than 2% Of : Salt , Chili Pepper , Dehydrated Green and Red Bell Peppers , Tomato Fiber , Spices , Xanthan Gum , Dehydrated Garlic , Dehydrated Onion . And it's supposedly Kosher. LOL!
 
Cheese Biscuits

2 c flour
2 1/2 tsp baking powder
Mix these dry ingredients well

You'll need: 1 cup Buttermilk (OR milk soured with 1 tbsp. vinegar / let sit for at least 5 minutes)

1/4 c cold butter (out of the freezer is good) - Grate cold butter into flour mixture
1 cup (or more) grated cheese (I use old cheddar for its flavor)
Add cheese to the flour/butter mixture. Stir thoroughly with a dry spatula

Add sour milk all at once and stir with a spatula. Keep kneading to a minimum, just work it enough to hold together. (Sometimes a little more milk.)

Use a serving spoon to scoop portions, and shape with hands (about 2" approx. diameter), aiming to make about 12 biscuits.

Bake in pre-heated oven @ 450F for about 15 minutes. Serve piping hot.
 
Thank you.. JBR...(y) 2 questions please... we don't deal in 'cups''.. any idea how much that is in ounces.. and pints ...and secondly does it have to be Buttermilk ?:unsure:
 
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