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Wednesday, May 30, 2012

Thai Basil-Ginger Steak

                                            Thai Basil-Ginger Steak
                                          One of my favorite sauces.

Ingredients:
1-1/2lbs. sirloin-thin sliced or cubed
2Tbl. oil
4cups cooked brown rice
steamed broccoli

For the sauce:
1Tbl. pureed ginger
2Tbl. minced garlic
1/2 cup rice vinegar or white wine vinegar
1/4cup brown sugar
1Tbl. Chilli garlic sauce
3Tbl Kikkoman soy sauce
1/2 cup water
1Tbl. cornstarch
1/4 cup scallions
a handful of Thai basil- whole or chopped

Preparation:
Mix all sauce ingredients in a bowl.
In a skillet, Heat the oil and fry the steak until just cooked through.
Pour in the sauce ingredients, and continue to cook until the sauce thickens a little.
Serve with rice and broccoli.

                                          Thin slice or cube the sirloin.

                             Mix the sauce ingredients, in a bowl. set aside


                                      Stir-fry the steak, then add the sauce.

               Continue to cook until the sauce thickens and becomes syrupy.

Thai Basil in the Herb Garden

                                         Thai Basil (Siam Queen)

The Thai basil is still small, but I couldn't wait any longer, I had to pluck a handful of leaves to make dinner.
If you haven't tried this mild sweet basil yet, you must add this to your to do list. It has a light anise-like aroma, and not a bit spicy. You can add an entire handful to a dish, using it sort of like a green leaf vegetable. It lends great flavor to Asian dishes.

I'm trying a new tarragon this year. It was labeled "Texas Tarragon", but I did a little research and found that it's also called Spanish tarragon, Mexican mint marigold, and sweet mace. Unlike the hardy French tarragon, Texas tarragon is only hardy to zone 8. It smells and tastes like The French variety, only more pronounced, and much prettier to look at. I mix whole leaves into a salad, I also add chopped leaves to seafood dishes.
                                                 Texas Tarragon
 
I couldn't put the camera away before snapping a photo of the first lilies (my favorite flower) of the year.
                                                   Trumpet lilies

Wednesday, May 23, 2012

Bacon-Ranch Chicken Wraps

                                       Bacon-Ranch Chicken Wraps
I have been adding lots of photos for earlier recipes I've posted.  Here's a new one. Has it really been a month?
My husband really likes these. Of course, I could sprinkle bacon on shoelaces and he would love it.
I've been considering making this into a pasta dish,(minus the laces) kind of a carbonara-alfredo-ranch sauce. I let you know how it turns out.

Ingredients:
4 chicken breast- cut into strips or diced
2 strips of bacon- cut into small pieces
1 Tbl. minced garlic
1 diced onion (optional)
1/4cup buttermilk ranch dressing
1/4cup grated Parmesan cheese
1 small can sliced black olives
Flour tortillas
shredded lettuce
shredded cheddar cheese

Preparation:
In a skillet fry the bacon until crisp.
Add the garlic and onion. Stir fry a few minutes.
Add the chicken.
Cook stirring occasionally until the pan juices have evaporated. about 20 minutes
Turn off the burner, add the ranch and Parmesan.
Fold in the black olives. Serve topped with lettuce and cheese.