I have been playing with different sauces that have that"umami" taste and this is one of them, its sweet, salty, sour and so easy to make. Then a very healthy and lucious almond soup you will be surprised you like and simple sauteed asparragos that cooked properly are a hit even with your kiddos.
Beef Stir Fry with Red Wine Glaze Sauce
Yield 4 5 oz servings
Ingredints:
For the Beef:
1 1/2 pounds of Stir Fry Beef
3 tablespoons of AP flour
1 teaspoon of Kosher Salt
3 tablespoons of Canola Oil
Sauce:
2 cups of leftover Red Wine (Merlot, Shiraz or any you like)
1/2 cup of sugar
2 tablespoons of Worcheshire Sauce
Equipment a good Stainless Steel Saute Pan and a hot stove
Preparation:
Cooking Technique here is Saute: When you Saute you need a hot pan, cold oil and cook in batches so your meat does not steam. We are going for browning and to get the best results we need high heat, short time and dry meat.
Meat Prep:
-Bring your meat to room temperature by placing in counter for 30 min. Then, in a bowl add meat and dry pat lightly with a towel, then add salt and flour and toss.
-Begin heating med-high heat your Stainless Steal pan dry without the oil for 5 minutes, then add your canola oil (cold oil) and when you see the oil ripple it is ready so add a 1/3 of the meat and saute when meat is nice and brown remove and add another batch if pan is looking dry add a bit more oil. Repeat until you are done with the meat. (Make sure to place the cooked meat in a clean bowl of recipient not in the raw meat one you will cross contaminate)
-Turn up heat a bit and add vino to deglaze pick up all the brown bits and let it boil for 2 min then turn down to a simmer for 5 min.
-Add the sugar and Worshishire sauce (can never spell nor pronounce this sauce, hahah) and let it reduce until it thickens about 5-8 minutes.
-Pour over the meat and enjoy!
Almond Soup
My aunt Carmencita from Spain made this soup all the time with Marcona Almonds which are creamier and the skins are mildly sweeter. Regular almonds will work perfect on this soup.
This soup has a whole head of garlic which has great anti-inflamatory properties, then almonds are a super food.
Yield 6 5 oz servings
Ingredients
3/4 cups of almonds
1 head of garlic peeled
1 large onion cut julienne or thinly sliced
1/4 cup of extra virgin olive oil
5 cups of chicken stock (you may use vegetable stock for a vegetarian version)
1 teaspoon of smoked spanish paprika
1/2 teapoons of salt
Preparation:
In a soup pot saute onion with olive oil at medium heat and add the salt for about 5 minutes until translucent.
Add the garlic cloves and saute for another 5 minutes keep the heat medium-low.
Add almonds, stock, paprika and simmer for about 8 minutes, remove from heat and let it cook.
Blend well for about 5 minutes until you reach a creamy consistency.
Serve and garnish with watercress.
Saute Asparagus
Yield 4 2oz servings
Ingredients:
1 head of Asparagus
3 tablespoons of butter
1 tablespoon of canola oil
Salt and Pepper to taste
Preparation:
-Cut the ends of the Asparagus wash and dry well.
-Heat your pan first at medium heat then add canola oil
-Add Asparagus and cook for 3 min, then cover with foil and cook another 3 min
turn up the heat add butter salt and pepper and let the butter caramelize and brown the asparagus for about 3-5 min
-Slide into your plate and enjoy!
Delicious cooking!
Beef Stir Fry with Red Wine Glaze Sauce
Yield 4 5 oz servings
Ingredints:
For the Beef:
1 1/2 pounds of Stir Fry Beef
3 tablespoons of AP flour
1 teaspoon of Kosher Salt
3 tablespoons of Canola Oil
Sauce:
2 cups of leftover Red Wine (Merlot, Shiraz or any you like)
1/2 cup of sugar
2 tablespoons of Worcheshire Sauce
Equipment a good Stainless Steel Saute Pan and a hot stove
Preparation:
Cooking Technique here is Saute: When you Saute you need a hot pan, cold oil and cook in batches so your meat does not steam. We are going for browning and to get the best results we need high heat, short time and dry meat.
Meat Prep:
-Bring your meat to room temperature by placing in counter for 30 min. Then, in a bowl add meat and dry pat lightly with a towel, then add salt and flour and toss.
-Begin heating med-high heat your Stainless Steal pan dry without the oil for 5 minutes, then add your canola oil (cold oil) and when you see the oil ripple it is ready so add a 1/3 of the meat and saute when meat is nice and brown remove and add another batch if pan is looking dry add a bit more oil. Repeat until you are done with the meat. (Make sure to place the cooked meat in a clean bowl of recipient not in the raw meat one you will cross contaminate)
-Turn up heat a bit and add vino to deglaze pick up all the brown bits and let it boil for 2 min then turn down to a simmer for 5 min.
-Add the sugar and Worshishire sauce (can never spell nor pronounce this sauce, hahah) and let it reduce until it thickens about 5-8 minutes.
-Pour over the meat and enjoy!
Almond Soup
My aunt Carmencita from Spain made this soup all the time with Marcona Almonds which are creamier and the skins are mildly sweeter. Regular almonds will work perfect on this soup.
This soup has a whole head of garlic which has great anti-inflamatory properties, then almonds are a super food.
Yield 6 5 oz servings
Ingredients
3/4 cups of almonds
1 head of garlic peeled
1 large onion cut julienne or thinly sliced
1/4 cup of extra virgin olive oil
5 cups of chicken stock (you may use vegetable stock for a vegetarian version)
1 teaspoon of smoked spanish paprika
1/2 teapoons of salt
Preparation:
In a soup pot saute onion with olive oil at medium heat and add the salt for about 5 minutes until translucent.
Add the garlic cloves and saute for another 5 minutes keep the heat medium-low.
Add almonds, stock, paprika and simmer for about 8 minutes, remove from heat and let it cook.
Blend well for about 5 minutes until you reach a creamy consistency.
Serve and garnish with watercress.
Saute Asparagus
Yield 4 2oz servings
Ingredients:
1 head of Asparagus
3 tablespoons of butter
1 tablespoon of canola oil
Salt and Pepper to taste
Preparation:
-Cut the ends of the Asparagus wash and dry well.
-Heat your pan first at medium heat then add canola oil
-Add Asparagus and cook for 3 min, then cover with foil and cook another 3 min
turn up the heat add butter salt and pepper and let the butter caramelize and brown the asparagus for about 3-5 min
-Slide into your plate and enjoy!
Thank you so much for letting us know this beef with wine glaze, almond soup, and saute asparagus. This Recipe for Stir Fry Sauce was good because I've tasted it before and it was very great. I hope you can post more recipes. Keep on sharing!
ReplyDelete