Thursday, October 28, 2010

Witches' Brooms and Sauce

1 can (8 oz) Pillsbury refrigerated garlic breadsticks
1 tbsp plus 1 tsp olive oil
1/2 cup grated Parmesan cheese
2 cups marinara sauce

1. Heat oven to 350.  Spray 2 cookie sheets with cooking spray.
2.  Unroll breadstick dough on work surface.  Cut dough in half crosswise, and separate to make 16 strips; cut each of the strips in half lengthwise to make 32 thin strips.  Place strips on cookie sheets, 1 inch apart.  Using a small paring knife or kitchen scissors, make 4 thin cuts (2 inches long) on 1 end of each strip.  Spread out cut ends to make bristles of each broom.  Twist handle of each broom.  Brush dough with oil, sprinkle with Parmesan cheese.
3.  Bake 10-12 minutes or until golden brown.  Serve with marinara sauce.

Tuesday, October 5, 2010

Mongolian Beef

1 tbsp cornstarch
1 can chicken broth
4 tbsp soy sauce
2 tbsp hoisin sauce (found in the oriental section)
4 tbsp sesame oil
1 lb boneless beef top sirloin
1 tbsp olive oil
5 green onions
I also added:
Bag of frozen peas
finely chopped carrots and green peppers
*I wanted to add some color and a little more flavor*

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.

2. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
3. In the same skillet, stir-fry the onions in remaining olive oil for 2-3 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat; add beef and heat through. Serve over rice.

Good with a side of egg rolls and fortune cookies