Vietnamese Steak Marinade

Vietnamese Steak MarinadeLighten up, Francis
It’s week two of the let’s lighten up menu. I’m not saying I have been totally good about it but I will say I have been doing better than usual. There may have been pizza for dinner one night ‘cause we had to do some laundry and straighten up the house as things had gotten way out of hand. There may also have been a hot dog at the softball game because I was hangry. (Youth sports is no place for hanger.) For the most part, we’ve been eating better.

Saturday’s fantastic weather prompted me to head outside and do some grilling. Per usual, we had a packed schedule. Thankfully, I was able to make a marinade out of stuff I had on hand. I poured it over some flat iron steaks that needed to be used, tossed them back in the fridge, and left for the afternoon. I threw the steaks on the grill when we returned for a quick dinner with some steamed rice and broccoli.

As it turned out, there were a lot of leftovers—which was a good thing if not unusual. For lunch on Monday I was able to slice up some of the meat and put it on a salad I tossed together with some spring mix, peppers, sliced red onions and whatever else I found in the crisper. What a light and tasty meal! Salad is not usually my first lunch choice but topped with the sliced meat it was the perfect meal.

Vietnamese Steak Marinade
Adapted from NY Times Cooking

This marinated and grilled Vietnamese flank steak is fantastic over a simple salad or steamed rice bowl with broccoli. It also is delicious with our recipe for Vietnamese Cucumber SaladRead more…

Amy’s White Chicken Chili

Amy's White Chicken ChiliBack to Reality
It happens every time we go on vacation. Usually, the day before we are supposed to head home, my husband starts professing our need to eat better when we return to undo any of the caloric damage we have done while sipping Mai Tais and eating hula pie. Of course, this same conversation occurs after the holidays as well. It’s kind of a running theme. (But, I digress.)

Since returning from vacation, I have been trying hard to lighten up our meals–which has been more challenging than normal due to crazy sports schedules and the recent addition of braces for one of my sons. While he would love it, the last thing the dude wants to chew right now is a steak. Pasta is an obvious choice but my beloved and I are trying to cut back the carbs. Finding common ground ain’t easy. Plus, it’s still raining and grilling in the rain is not my idea of fun…

Last Friday I roasted two chickens ‘cause chicken is a good, lighter choice. (Full disclosure, I did make mashed potatoes for the boys. I may have had a bite.). Since my husband and daughter were away at a volleyball tournament, the boys and I were only able to get through one of the chickens which meant I needed to do something with the other. I chose to make this White Chicken Chili.

It’s surprisingly not bad for you! And, since April has been noticeably chilly, a nice and warming bowl after a day of work is a good thing. Bonus, using the pre-cooked chicken means it’s pretty easy to eat for the metal mouths….

Amy’s White Chicken Chili
Yields 6 to 8 servings

This is easy enough to prepare on a weeknight if you are starting with pre-cooked chicken.  I like to serve it up in individual bowls with a choice of toppings for everyone to choose from. Feel free to experiment with your own ideas. Read more…

Hawaiian Tuna Poke Bowl (Raw Tuna Salad)

Hawaiian Tuna Poke BowlBeach Bum
Because the world is a wonder-full place, I am not in the office this week. So it’s time play the game of Where’s Amy? (Red and white striped shirt and round glasses optional.)

I’ll give you a hint, here there is sand…there is water….and, thankfully, there are cocktails with umbrellas and fruit.

Your second hint is what there is not. There is no school. There are no practices. No commute. No meetings. No emails. No laundry.

Finally, there is no cooking, or at least there is no cooking for me, which leads me to your last clue…the recipe below.

Happy Spring Break!

Hawaiian Tuna Poke Bowl  (Raw Tuna Salad)
Poke (pronounced poh-keh), a raw-fish salad that is ubiquitous at family gatherings, parties, tailgates, and supermarket delis across the islands. It is extremely simple to make—like tossing a salad—and uses few ingredients. Read more…

Korean Style Fried Chicken

Korean Style Fried Chicken

Olympic Fusion Food
The Olympics start this week. Opening ceremonies are Friday night but there are some events that have already started a competition. If you have been reading this blog for any amount of time you will know how much I love the Olympics. Especially the Winter Olympics.

Why do I love the Winter Olympics? Because you get to watch sports that at any other time you would never watch. I’m not saying that I am setting my alarm so that I can sit down and watch a curling match but I AM interested in the biathlon and speed skating. Sure figure skating is cool and downhill skiing is always exciting, but ever since Eddie The Eagle, I am a fool for the ski jumping competition.

The best part of watching the Olympics is that I know for a couple of hours each night, my entire family will be in the same room watching the same thing. That may not sound like a big deal but getting everyone in the same place doing something together (and not on their phones) is a rare thing. So, since I will have their undivided attention, I plan to make the appropriate fare for watching the competition.

For watching the Opening Ceremonies It makes sense to make something with a Korean flavor. Since it is Friday night, there won’t be any time for an elaborate dinner but a little pre-made Kim Chi from our Produce department is a good start. Of course, you could always go the bulgogi route because its quick, easy and tasty but I want to do something a little different.

While searching for recipes I found this one which is perfect. It’s a nod to the host country but still allows for a little national pride ‘cause what’s more American than fried chicken? I like the boneless skinless thighs because they cook quickly but you could easily do this with whole chicken legs or even wings. Traditional recipes call for the chicken to be fried twice but I’m not that patient….

Korean Style Fried Chicken
Adapted from NY Times Cooking recipe by Julia Moskin

Fried Chicken, or chicin, became popular in Korea because of American cultural influence around the Korean War. In South Korea, fried chicken is consumed as a meal, an appetizer, or as an after-meal snack.
Read more…

Chicken Stew with White Beans and Sausage

Chicken Stew with White Beans and SausageSoup’s On!
The fact that the rest of the country is enduring record-breaking cold temperatures has inspired me to ramp up the soup making. Well, this, and the fact that it is the New Year and I can’t just go on eating the way I did through the holidays. I have found that soup is a satisfying way to fill you up with a lot of veggies without feeling like you haven’t eaten anything.

I have a number of go-to soups that I make all the time. This Butternut Squash and Carrot Soup one is a staple as is my Spanish Chickpea Stew with Kale and Salt Pork from our cookbook club. Chicken Noodle Soup with Dill is a no-brainer this time of year—as it seems everyone is catching a cold. and of course, it’s a favorite with the kids.

This is also the time of year where I find myself using dried beans in the slow cooker during the week, or filling the house with wonderful aromas on the weekend. Gam’s Navy Bean Soup Soup is perfect for cold winter evenings. But, a little spice can be welcome too in our Spicy Chicken and Rice Flu Chaser Soup or Thai Hot and Sour Chicken Soup.

If you are one of those who is part of the Instant Pot craze (or maybe you got one as a gift for Christmas) they are great for producing tasty, authentic-tasting Pho in half the time. Check out this article on Epicurious.

With the rain moving in this week (Finally!), it’s the perfect time to stock your freezer with healthy and hearty soups for the new year. For me, I am breaking out the crockpot this weekend and making this oldie but goodie…Chicken Stew with White Beans and Sausage .

Chicken Stew with White Beans and Sausage
Recipe adapted from of Slow Cooker Revolution
From America’s Test Kitchen
Serves 6 to 8

This Chicken Stew with White Beans and Sausage is inspired by a classic Tuscan white bean stew—we added sausage. Browing the chicken, sausage, and aromatics makes for a richer, deeper flavor. The abundance of spinach wilts down substantially.  Read more…