Between venturing into Vancouver to see the Olympic venues for ourselves and being glued to the excitment on our television, it’s been a busy weekend!
There’s no shortage of good food in the house, even though time has been at a premium.
Nosh on some of the goodies while you cheer your favorites athletes on their quest for gold!
A bit spicy, a bit sweet, fully of tender shrimp and pasta, this dish is sure to please. Even the pickiest eater in our house dove right on in! I adapted the recipe to suit my family’s tastes, so feel free to experiment with this one!
- Pad Thai
- Tossed Salad
- Chicken Pot Pie
- Ceasar Salad
Topped with a biscuit crust instead of pastry, this one is somewhat healthier. This is great comfort food on a cold February day and uses ingredients that you probably have on hand already. It makes yummy leftovers, too!
Served by itself as a vegetarian option or paired up with some meat, this warm veggie salad is dressed with olive oil, vinegar, and herbs, then topped with crumbled feta before it’s roasted in the oven. We loved it with some fresh sausage from a gourmet shop down the road.
- Warm Veggie salad
- Grilled sausages
Spicy bits of chicken, sweet mango and crunchy bits of red pepper all dressed and put in a wrap makes a light, easy to pull together meal. I love how the gentle bit of spice plays off the sweet mango. Don’t worry, it’s not too spicy.
- Spicy Lime Mango Chicken Wraps
- Veggies and Dip
Definitely the best Asian style beef I’ve ever eaten, this is a quick way to prepare a tasty dinner. To get the beef as thin as possible, put the meat in the freezer until firm and then slice it.
The result is delicious, tender beef that goes wonderfully with rice and a green vegetable.
- Korean Marinated Beef
- Steamed Rice
- Steamed Sugar Snap Peas
- Fortune Cookies!
Korean Marinated Beef
Adapted from Gourmet, March 2006
- 1/4 cup low sodium soy sauce
- 1 tbsp sugar
- 2 tsp Asian sesame oil
- 1 bunch scallions (white and pale green parts separated from greens, minced)
- 1 tbsp minced garlic
- 1 tbsp fresh minced ginger
- 3 tbsp toasted sesame seeds
- 1 lb flank steak, cut across the grain very thin (no more than 1/8 inch thick)
- 1 tbsp vegetable oil
Stir the soy sauce, sugar, sesame oil white and pale green scallions, garlic, ginger, and 2 tbsp of the sesame seeds together in a bowl. Add the beef and stir to coat; let sit about 15 minutes.
In a wok or heavy bottomed fry pan over high heat, warm the oil until just smoking. Add the beef in a single layer and cook briefly until just browned and cooked through. Remove to a plate and add the remaining beef. Sprinkle finished beef with minced green onions and remaining sesame seeds.
Serves 2-3, depending on how hungry you are. My teenager and I cleaned off the whole plate, it was so good!