Asian Beef and Mango Salad

Another recipe trying to use up my hamburger. . .

I was so nervous about this one.  Hamburger in a salad?  I almost chickened out, but then I remembered that big stack of unused hamburger and went with it. Glad I did!  It was really really good!  I will definitely make it again!  I served it with two options:  lettuce wraps or salad.  The salad likers liked it and the lettuce wrappers liked it.  (Just don't tell the lettuce wrappers that it tastes the same!)  Here is the real recipe.  Below are my changes.

Ingredients

• 1 pound ground beef cooked with garlic
• 1 tablespoons hoisin sauce
• 2 TBSP brown sugar
• 2 tablespoons plus 1 teaspoon low-sodium soy sauce
• 1 teaspoon Sriracha hot chili sauce
• -------------------
• 4 tablespoons rice vinegar
• 2 tablespoon canola oil
• 2 tsp sugar
• 2 tsp soy sauce
• kosher salt and black pepper
• ------------------------------------
• 1 head Boston lettuce, torn
• 2 Kirby cucumbers, cut into thin strips  (leave out and would still be could)
• 2 mangoes, cut into thin strips
• 1/2 cup fresh cilantro sprigs
• 1 cup roasted peanuts, chopped
• 1/4 cup green onions

Directions

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.
2. Stir in the hoisin, soy sauce, brown sugare and the Sriracha.
3. In a small bowl, combine the vinegar, oil,2 teaspoons of soy sauce, sugar and 1/2 teaspoon each salt and pepper.
4. Divide the lettuce, cucumbers, mango, cooked beef, cilantro, and peanuts among bowls. Drizzle with the dressing.

When the meal was all over, I saw the chopped cilantro in the fridge.  So I can say that this is also lovely without cilantro!

Stuffed Onions

You may think I have a thing for stuffing vegetables. . . it's not really true, I've just been on a kick lately. Tonight we had this recipe. Pretty good, although I prefer stuffed peppers over stuffed onions. I also made this salad. We love it. I've made it numerous times with bok choy, Napa cabbage and regular cabbage. All are good, but I prefer it with Napa cabbage. Also, I cook the seasoning packet with the Ramen and omit the soy sauce in the dressing. Gives it a better flavor. I also use red onions instead of green. Tonight I didn't have any sesame seeds. . . it was okay, but they add a lot of flavor to this salad. Oh, and I cut way back on the butter, it doesn't need that much. We also had cantaloupe and homemade lemonade (with left over lemons from Sunday's fish).

Last week's meals

I was pretty sick of cooking last week so we ate very simply. I did try one new recipe. It was a Romaine lettuce salad. It was okay. I didn't put the broccoli in it because I was using my broccoli for something else. A week off of experimenting was nice and boring for a change!

I did make pizza for our graduation company. I just use my French bread recipe for the dough, mix some spices in plain tomato sauce (garlic salt, pepper, Italian seasoning, pizza seasoning to taste--I add a little at a time and then taste and add more as needed.) I always make one pizza with pepperoni, onion, green pepper and mushroom and the other Canadian bacon, onion and pineapple. I use a pastry brush to brush a very thin layer of olive oil on the bottom of my pans (I just use cookie sheets) then I lightly sprinkle with course corn meal. This gives the crust a nice crunch. If I'm feeling especially skinny when I make it, I brush the edges with butter. (I've brushed with butter maybe once in my life!) Then I poke holes in the dough with a fork and let rise 10 minutes or so, (or not. . . if I'm rushed for time, I skip that part). Then I bake just the dough (no toppies) for 8-10 minutes. I find that if I give it a head start, I don't have doughy crusts. Then I load the toppies and bake for another 8-10 minutes, or until edges are browned and cheese is melted. I'm a pretty popular mom when I make pizza. Everyone likes it. I should do it more often. . . .

Won Ton Salad--Sunday Dinner

For dinner today: corn on the cob, homemade rolls and Won Ton Salad. Yum!

Didn't ever get around to a dessert today. . .

Salads

I had to have a pasta salad to the school by 10:30 this morning for a teacher appreciation luncheon. It only had to feed 10 people and the amount I made would have probably fed 80! Okay, that is a bit of an exaggeration, but I had way too much so I saved the rest for our dinner. On my menu list this week I had a broccoli & cauliflower salad with French Bread so I decided that we would just have a night of salads.

My best salad tip: Cut pieces small. That way you can have a variety of flavors on one fork.

Pasta Salad

Bow Tie Pasta

Cut up vegetables as desired:

red pepper

green pepper

red onion

tomato

olives

cucumbers

(my favorites are red peppers, olives and red onion so I add extra of those)

Pour Balsamic Vinegar dressing over it and stir.

Broccoli-Cauliflower Salad

4 cups chopped broccoli

4 cups chopped cauliflower

1/2 red onion coarsely chopped

1 cup Craisins

1 pkg. sunflower seeds

1/2 lb. bacon, cooked and crumbled

1 cup mayonnaise

1/2 sugar

1/4 vinegar

Combine ingredients for dressing. Whisk together. Pour over other ingredients. Stir until well coated.

Chicken-Asparagus-Red Pepper

Last night we had this dish.

Quite good. I will make this again. Most kids ate it well.

Changes made first time: I cut the chicken up so I only had to use 6 pieces instead of the 8 to make enough for everyone+one left over lunch. Sauted slivered onion in a little butter. When the onions were almost done, I added the garlic. Then I added the broth and chicken. Used fresh red peppers instead processed ones. Served over pasta.

Changes for next time: I doubled the recipe, but I shouldn't have doubled the broth, it was very runny. If there is a fair amount of liquid at the end, I will thicken it. Basil would probably be good in this also. It would be good over rice also.

I also threw a Pecan Craisin Salad together since I didn't think this would be enough for teenage boys to get full. It had romaine lettuce, craisins and chopped pecans. The dressing was made with 1/4 cup rice vinegar, 1/4 cup sugar, 1/4 cup oil, 1/2 tsp salt and 1/2 tsp pepper. I marinated sliced red onions in the dressing for about an hour before serving. (This takes the bite off of onions.) Very good! Everyone that likes salad loved this!