CheeseSteaks

Yum...

These sandwiches were quick and easy to throw together and were delicious.

1 pkg (almost a pound) of thin sliced top sirloin

2 Arnold Italian Rolls [These come in a package of 4 which is perfect for us & also make good garlic bread]

Slices of Smoked Provolone Cheese

Celery, onion, & garlic

First, chop the veggies nice and fine and then prepare the sofrito [fry until soft in a tiny bit of butter] adding a couple of cracks of fresh ground pepper & a sprinkle of sea salt. Then remove from skillet and set aside.

Next, I ran the knife through the thinly sliced beef cutting it into strips and then the other way shortening the pieces. Get the skillet good and hot and add a little oil or butter if necessary...I still had oil from my sofrito and didn't need more. Add beef and let sear lightly. Add veggies back in to skillet and stir. Once the beef was cooked to my liking, I lowered the heat and then I divided it into two roll-sized rows and topped with 2 pieces of cheese each & a sprinkle of parmesan. I added a little oregano to mine, but none on Jeff's. Now, open the rolls and place over the top of each row and let the cheese melt for a minute or 2. The only trick now is getting the first sandwich flipped over and out of the pan...a large spatula and my fingers did the trick. The second sandwich was easier...just place a plate over it and turn the whole skillet over. I guess with a big enough plate, I could have removed both sandwiches using this method.

Tada...yummy CheeseSteak Sandwiches!

Chili

I made a really good batch of chili [since the weather got chilly] and would like to remember how I did it. I didn't want to have left-overs for days, but I did want enough for dinner, Jeff's lunch the next day, and chili dogs for a couple of lunches for me. The amount seems to have worked out perfectly and the chili turned out thick and meaty.

Ingredients:

1 can beef broth ***NOTE - WILL ADD CAN OZ's LATER

1 lg. can diced tomatoes

1 small can tomato sauce

2 cans of kidney beans

3-4 stalks of celery

1 med. onion

4-5 cloves of garlic

2 (+) lbs of ground beef

Various spices:

cumin

chili powder

seasoned salt

onion powder

garlic powder

oregano

black pepper

chili powder blend

First dice the onions, celery, and garlic. Then sauté in a good sized pan in a bit of oil with salt and pepper. I used bacon grease because I had it, but any oil will do. Add beef and partially brown, but do not cook all of it all the way through. Add chili powder and cumin in gracious amounts while cooking the meat. Now add liquids and tomatoes. Rinse beans and add. Stir and let simmer.

By not cooking the meat all the way through, the meat broke up and cooked in the liquid with excellent flavor and texture results.

I wanted the chili to slow cook for several hours, but I didn't want to leave the propane on the entire time so I would simmer and stir for about half an hour and then cover the mix and let it sit for up to 2 hours. Then turn the heat back on and simmer and stir. After the first rest period, I added more seasoning - garlic powder, cumin, chili powder, onion powder, black pepper, season salt, and oregano.

After the second rest period I added several dashes of balsamic vinegar. Stir and simmer. Turn off and cover.

Before reheating for the final time, Jeff and I both tasted it and I added more cumin and a touch of salt. I also added just a touch of water.

We ate the chili topped with some shredded cheese and Premium mini saltines.

Lo-Mien

This weeks veggies came with baby bok choy, shitake mushrooms, ginger, and green onions which I thought would make a perfect stir fry. Instead of serving it with rice, I opted to turn it into a lo-mien instead.

The most time consuming part is prepping all the vegetables so, I poured myself a cocktail and got started.

Because I was serving the dish with noodles, I wanted the cut on the vegetables to imitate the shape and length of the noodle...so, everything [bok choy, green onions, carrots, mushrooms] got cut into long thin strips and then set aside. I had already purchased top sirloin that was already cut into long thin strips for stir fry.

I also very finely chopped 2 cloves of garlic and set aside separately.

Next, I pulled a small nub off the fresh ginger, peeled it, and finely diced it as well.

Now time for the sauce. The great thing about stir-fry/lo-mien sauces is that you mix them up cold in a separate bowl. This allows you to experiment add add seasoning to your taste. I started with a beef bouillon cube [crumbled] and about a 2 cups of water. Next, I added several dashes of soy sauce, several dashes of balsamic vinegar, a generous splash of sesame oil, and a great Hoisin Garlic [Soy Vay]sauce I found at the grocery. I had looked at recipes on the internet before going to the store and they all seem to variations of similar ingredients: soy sauce, some sort of vinegar, sesame oil, and then something sweet such as plum sauce or hoisin. Some had wine or sherri as well. So, use what you have available...our grocery had no plum sauce or hoisin so I considered myself fortunate when I found the Hoisin Garlic sauce oddly located over the frozen chicken.

Next, I added half my minced garlic and the ginger and gave it a big stir.

Now, you can taste and add whatever you want but remember to keep the sauce LIGHT because it is going to flavor your entire dish. A heavy sauce now may taste good on your finger, but will totally overpower the delicate flavor of the veggies. If you over do it now, just add some water. Once you've achieved the flavor you were looking for, add a generous tablespoon of corn starch and give it a whisk.

***NOTE: In hind sight, I should have mixed the sauce first so that it would have had more time to let the flavors meld and for the ginger to infuse it's flavor.

The last thing that needs to be prepared is the noodles, so go ahead and get them ready according to package directions erring on the side of under cooked in order to keep them al dente.

Now, you are ready to put everything together. First heat up a heavy skillet or a wok on medium high heat. Once hot, add a small amount of sesame oil and give that just a second to heat. Now add the beef and the remaining minced garlic. After a few seconds, give everything a stir. Cook for just a minute longer, and then remove meat from skillet and return skillet to the flame to re-heat. Add a touch of oil. Give it a second. Now add the veggies. Give them a minute and then a stir. Vegetables should remain some-what crisp. Now, add your sauce and bring to a quick bubble...it's that bubbling that thickens the sauce. Reduce heat & add the noodles. Give it a good stir and you're ready to serve.

Ingredients: Various veggies, soy sauce, vinegar, hoisin, garlic, sesame oil, corn starch, meat of choice, noodles [lo-mien noodles, linguine, or spaghetti] - I used Tinkyada white rice spaghetti - see Boat Noodles.