Peanut Noodles with Broccoli and Shrimp

Not real sure where the basis for this recipe came from, but this is a dish I have been making for a while now.  I sometimes change the vegetables (snap peas and green beans are also good) or the meat (I also like sliced chicken breast) but the sauce remains much the same.  It's a little sour, a little sweet, with a great nutty start.  The stronger flavors of broccoli and garlic tone down the shrimp nicely as well.  It's tasty all around.

Serves 2-3

8 oz linguine
1 tablespoon olive oil
3 cloves garlic, minced
1 lb raw shrimp, skinned and deveined
1 1/2 cup broccoli pieces
2 tablespoons water
Salt and pepper to taste
1 1/2 tablespoon cider vinegar
1 1/2 tablespoon brown sugar
1/3 cup creamy peanut butter

1. Cook pasta to al dente.  While pasta is cooking, clean shrimp, mince garlic, and cut broccoli into bite-sized pieces.  Drain and set aside.
2. In saucepan where you cooked the pasta, heat oil over medium heat.  Saute garlic until soft, about 2 minutes.  Add drained shrimp and saute until shrimp is lightly browned.  Stir in broccoli, drizzle with water, and season with salt and pepper.  Cover saucepan and steam contents until shrimp is cooked through and broccoli is bright, about 5 minutes.
3. While shrimp and broccoli are steaming, stir cider vinegar and brown sugar together in a small bowl.  Mix until sugar is dissolved.  Add peanut butter and mix well.  Remove cover from saucepan and remove pan from heat.  Stir pasta into shrimp and broccoli, then top with peanut butter sauce.  Stir well and serve immediately.

Beef and Broccoli Stir-fry

I bought a bulk package of beef this weekend and decided that stirfry sounded good again for dinner.  There weren't many vegetables that could be included in the CSA box this week, so the broccoli for this came from the store.  I tried a different way of making the sauce this time, which seemed to help the meat a lot.  (Two things that will make this recipe a lot easier are a good chef's knife and grater that can finely mince your garlic and ginger.  For the chef's knife, I like one that is a single piece of stainless steel and a very thin blade.  A knife similar to the one that I have can be found here: Chicago Cutlery Insignia Steel 8-Inch Chef's Knife.  A grater like the one used for this recipe is invaluable in any kitchen.  It can mince garlic and zest a lemon with speed and cleanliness, then be cleaned by the dishwasher; it can be found here: Microplane Fine Grater).

Serves 3-4

1 cup soy sauce
1 tablespoon oil
1 tablespoon honey
1/4 teaspoon ground mustard
2 cloves garlic, finely minced
1 teaspoon finely minced fresh ginger
1 lb sirloin tip steak
1/2 cup beef broth
1 clove garlic, finely minced
1/4 teaspoon finely minced fresh ginger
1/2 teaspoon honey
2 tablespoons cornstarch
1 tablespoon oil
3/4 lb broccoli flourets, cut into bite-sized pieces
1 yellow zucchini, cut in half lengthwise and sliced
Rice, for serving (I use brown rice)

1. In the bottom of a medium bowl mix together soy sauce, tablespoon oil, tablespoon honey, 2 cloves garlic, and teaspoon ginger. Whisk together marinade until combined.  With a thin sharp knife, trim the steak.  Slice steak thinly against the grain and at an angle; the knife should slice at about a 45-degree angle to the cutting board.  Place cut steak pieces in marinade and stir.  The steak should sit in this marinade for at least 30 minutes in the refrigerator.  During this time you can chop your vegetables and prepare your sauce.
2. In measuring cup combine beef broth, 1 clove garlic, 1/4 teaspoon ginger, and 1/2 teaspoon honey.  Set aside.
3. Remove marinaded beef from refrigerator.  Drain beef very well, discarding liquids. Toss marinaded beef with cornstarch.
4. Heat tablespoon oil in wok or large skillet.  Stir fry beef in hot oil until outside is browned.  Toss broccoli and zucchini into wok with beef.  Stir fry mixture until vegetables are bright but still very crisp.  Pour beef broth sauce over vegetables and beef in wok.  Cook and stir until sauce is thick, about 2 minutes.  Serve over rice.

Linguini with Broccoli and Garlic

 It was really hot here Saturday and I ended up being out in the heat pretty much all day.  After getting back late, I was in the market for a dinner that was fast and didn't require the oven to be on.  Bingo.

Serves 4-6


16 oz box linguini
1 head broccoli, cut into bite-sized pieces
3 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon dried chopped basil
1/3 cup Parmesan cheese
Salt, pepper, and garlic salt to taste

1. Bring heavy-bottomed saucepan, bring 4-6 quarts of water to a boil.  Salt liberally.  Once water is at a full rolling boil, add pasta.  About 4 minutes before the pasta is done, add broccoli to boiling water.  Cook pasta and broccoli until done. Drain well and set aside.
2. In same saucepan, heat butter until melted.  Stir in minced garlic.  Cook and stir, over low heat, until fragrant and garlic is cooked.
3. In large serving bowl, toss drained pasta and broccoli with garlic and butter.  Add basil and Parmesan cheese.  Toss again until all is evenly distributed.

Week 4 Box

We are starting to get what our CSA refers to as "3D" vegetables.  Not leaves, seems to be the idea.  Either way, it is always nice to get something different.  Though, I can't lie, I do miss the spinach when it is gone.

• Broccoli
• Cabbage (green)
• Collard greens
• Garlic
• Savory