Spicy Orange Beef and Rice Bowls

From the kitchen of One Perfect Bite...One of these days, I'll return to my kitchen and do some real cooking, but these dog days of summer just aren't conducive to greatness.  Oregon summers are unusually pleasant and we generally miss the soaring heat and high humidity that plague the rest of the country. You'd think our cooler temperatures would keep me in the kitchen with a light heart and agile hands, but that doesn't seem to happen.  While I put in marathon sessions when local berries and vegetables come to market,  for most of the summer I'm a 30 minute meal kind of gal and try to keep our meals as simple as they possibly can be. These orange beef and rice bowls  are an example of the type of supper I like to serve at this time of year.  They are quick and easy to prepare and they fill, rather than stuff, the folks sitting at my table.  The recipe, developed by America's Test Kitchen, is self explanatory and hard to spoil, if you follow the directions they supply.  It's Chinese-ish and while it packs some heat, it is the kind of dish that will appeal to most eaters. It is also the kind of dish that can be made  in the bare bones kitchens of most summer rentals. So, if you are looking for quick and easy meals to see the summer out, I hope you will give his one a try . Here is how these rice bowls are made.

Spicy Orange Beef and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
1 teaspoon
1-1/2 pounds flatiron or sirloin steak
2 teaspoons grated orange zest
1/2 cup juice
1/4 cup packed dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili garlic sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
4 teaspoons vegetable oil

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork. Cover pan to keep warm.
2) Cut steak lengthwise into three long strips, then cut each strip crosswise into thin slices.
3) Whisk orange zest, orange juice, sugar, vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch in medium bowl.
4) Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak slices until browned, about one minute per side. Transfer to bowl and repeat with remaining oil and steak.
5) Add orange mixture to now empty skillet. Cook over medium heat, scraping up any browned bits, until sauce is thickened, 2 to 3 minutes. Stir in beef to coat with sauce. Sprinkle with scallions. Serve over rice. Yield: 4 servings.

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One Year Ago Today: Tortellini with Spinach and Parmesan Cream Sauce

Two years Ago Today: Orange-Glazed Banana Nut Bread

Three Years Ago Today: Blueberry Corn Muffins

Coffee-Toffee Cookies + Puro Fairtrade Coffee

I was recently sent this unique gift package from Puro Fairtrade Coffee. If you are not aware of Puro or how Fairtrade works, let me quickly say that the Fairtrade mission is to produce better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. The video on the Puro website explains how the organization aims to support producers of goods such as coffee, cacao and vanilla and ensure they are paid fairly for the goods they produce.

This is the Fairtrade vision:

Our vision is of a world in which justice and sustainable development are at the heart of trade structures and practices so that everyone, through their work, can maintain a decent and dignified livelihood and develop their full potential.

To achieve this vision, Fairtrade seeks to transform trading structures and practices in favour of the poor and disadvantaged. By facilitating trading partnerships based on equity and transparency, Fairtrade contributes to sustainable development for marginalized producers, workers and their communities. Through demonstration of alternatives to conventional trade and other forms of advocacy, the Fairtrade movement empowers citizens to campaign for an international trade system based on justice and fairness.

When Puro Fairtrade Coffee asked me to review their product, I was delighted. I had expected to receive a pound of coffee, but, instead, received this lovely gift assortment. If you’d like to learn more about Puro Fairtrade Coffee, their website has an excellent collection of videos about coffee production and distribution, together with a lot more information about the coffee brand and it’s origins. The company makes no direct sales to consumers and this promotion is about increasing brand awareness. Once I'd read that, I, of course, had to make a sweet nibble to accompany the first pot of coffee I brewed.

I made a pot of Puro Noble to begin my taste test. It is described as a rich and lively medium roast brew that has hints of hazelnuts and fruit. It was a perfect afternoon pick-me-up and to keep with the coffee theme, I served it with coffee-toffee cookies that are wonderful in their own right. I have many more days of fine roast coffee to look forward to and while I can't share all of them with you, I can share the coffee-toffee cookies that I made to go with my first cup. Here is the recipe.

Coffee-Toffee Cookies...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant espresso powder
1 tablespoon hot water
10 tablespoons melted butter
1-1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup toffee chips

Directions:
1) Adjust two oven racks to upper and lower middle positions. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2) Whisk flour, baking soda and salt together in a large bowl.
3) Place espresso powder and hot water in a large bowl and mix until powder dissolves. Whisk in butter and sugar until incorporated. Whisk in eggs and vanilla until smooth. Gently sir in flour mixture with a rubber spatula until a soft dough forms. Fold in toffee chips.
4) Working with 2 tablespoons of dough at a time, drop cookies 2-inches apart on prepared baking sheets.
5) Bake cookies until edges are set but centers are still soft and puffy, about 16 minutes, switching and rotating baking sheets halfway through baking time. Let cookies cool slightly on baking sheets. Serve warm or at room temperature. Yield: 24 cookies.

I was sent samples of Puro Fairtrade Coffee, but there was no obligation to review the product and all views posted here are my own.

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Southwestern Steak and Rice Bowls

From the kitchen of One Perfect Bite...If you are looking for a simple summer supper, I hope you'll keep these quick rice bowls in mind. While they are assembled like their Asian counterparts, they come together more quickly and are packed with the flavors of the American Southwest rather than those of East. The flavors appeal to most people and you can have the bowls on the table in a bit less than 30 minutes, so, they are a perfect way to end a sleepy summer day. The rice bowls are best served warm or at room temperature and the recipe can be easily be scaled  to feed just two people. I hope you'll give this recipe a try. It is a simple way to end the what's for dinner dilemma. Here is the recipe.

Southwestern Steak and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
Salt and pepper
2 tablespoons lime juice
12 ounces cherry tomatoes, quartered
5 scallions, sliced thin
1/4 cup minced fresh cilantro
3 tablespoons olive oil
1 pound sirloin steak tips, cut into strips and sliced thin across grain on bias
2 teaspoons chipotle chili powder

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork, then gently fold in 1 tablespoon lime juice. Cover pan to keep warm.
2) Meanwhile, combine tomatoes, scallions, cilantro, 2 teaspoons oil, remaining 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3) Toss steak in a medium bowl with 1 teaspoon oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add half of sliced beef, breaking up any clumps, and cook without stirring for 1 minute. Stir beef and continue to cook until browned, about 2 minutes. Transfer to a bowl and keep warm. Repeat process with remaining 1 tablespoon oil and second half of beef.
4) Place an equal portion of rice in each of 4 bowls. Top with beef and tomato mixture. Serve warm. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: No-Bake Cornflake Peanut Butter and Chocolate Bars

Two Years Ago Today: Baked Parmesan Fish Fillets

Three Years Ago Today: Lavender Cheesecake Bars

Menu for the Week of August 5, 2013

Weekly Menu at One Perfect Bite... 

Monday

Spaghetti Limone

Endive, Pear and Watercress Salad

Quick and Crusty Hard Rolls

Tuesday

Chicken Mole

Mexican Rice

Watermelon and Tomato Salad

Wednesday

Shrimp Cakes with Sweet and Sour Tomato Sauce

Steamed Rice

Asian Bean Sprout Salad

Thursday

Sausage and White Bean Stew

Spinach and Mushroom Salad

Friday

Piperada Bocadillo - Basque Pepper and Egg Sandwich

Roasted Red Pepper and Tomato Soup

Fruit Salad

Saturday

Thai Steamed Salmon with Tamarind Ginger Sauce

Sticky Rice

Steamed Aspargus

Asian-Style Cucumber Salad

Sunday

Lamb Roasted in the Style of Bordeaux

Chive Risotto Cakes

Scallion and Asparagus Salad

Cold Herb Marinated Green and Yellow Beans

Lemon Scented Ice Milk

Sweet and Savory Cornmeal Cookies

From the kitchen of One Perfect Bite...I suspect that cookies much like these are made anywhere that olives are grown and pressed for oil. While I can't say with any degree of authority that these are Portuguese cookies, I'm comfortable in asserting that olive oil was used to make at least some of the cookies that came out of the Portuguese kitchens of Provincetown back in the day when the fishing fleets were moored in the harbor. Cookies that are made with olive oil lack the tender crumb of those that are made with butter, but they have a lovely cake-like interior that makes them interesting. The cookie I'm featuring today has other savory elements as well, but a careful balance of sugar keeps them on the sweet side of the dessert spectrum. This is an adult cookie that is perfect to serve to those with adventuresome palates. I love to include them as an element of a special tea and they are a perfect accompaniment for dessert wines. The cookies are really easy to make and I know you will enjoy them. Here is how they are made.

Sweet and Savory Cornmeal Cookies...from the kitchen of One Perfect Bite inspired by America's Test Kitchen

Ingredients:
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup olive oil
2 eggs
1 teaspoon finely minced fresh rosemary
1 cup confectioners' sugar + more as needed

Directions:
1) Adjust 2 oven racks to upper-middle and lower-middle positions. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2) Place flour, cornmeal, baking powder and salt in a large bowl and whisk to combine.
3) Place granulated sugar and oil in another bowl and whisk to combine. Add eggs and rosemary and whisk until smooth. Gently stir in flour mixture with a rubber spatula until a soft dough forms.
4) Working with 1 tablespoon of dough at a time, drop cookies 2-inches apart on lined baking pans.
5) Bake cookies until edges are a light golden brown and centers puff and split open, about 13 minutes, switching and rotating pans halfway through baking. Let cookies cool slightly on baking sheets. Place 1 cup confectioners' sugar in a bowl and roll warm cookies in sugar to coat. Dust with extra confectioners' sugar just before serving. Yield: 24 cookies.

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One Year Ago Today: Cauliflower Gratin

Two Years Ago Today: Peanut Butter and Jelly Cake

Three Years Ago Today: Refrigerator Dill Pickles

Four Years Ago Today: Rhubarb and Red Berry Pie

Portuguese Clam Chowder

From the kitchen of One Perfect Bite...This hearty chowder is easy to make but it is expensive to prepare. That being said, if you can afford it, this is one-pot cooking at its finest and I make it a point to serve it at least once each summer. The chowder is traditionally made with salt cod, though any firm fresh fish can be substituted if you don't want to be bothered with soaking the salted variety. While I have my clams shucked at the fish market, the job can be easily done at home if you put the clams in the freezer and chill them until their hinge muscles relax. If you happen to have a fennel bulb in your fridge, by all means slice and cook it along with the onions. It makes a wonderful addition to the chowder. Another addition, not included in the recipe, is a cup or two of small shrimp or bay scallops. Because I serve this so infrequently, I tend to go all out when I make it and my chowder is light on potatoes and heavy on seafood. I like to serve it with a green salad and crusty bread and I've found the combination to be substantial enough to serve for guests. Here is how it is made.

Portuguese Clam Chowder...from the kitchen of One Perfect Bite inspiredby Emeril LaGasse

Ingredients:
2 tablespoons olive oil
6 to 8 ounces linguica, chopped
1 cup chopped onions
3 stalks celery, finely diced
2 cups peeled, seeded and chopped tomatoes
2 tablespoons minced garlic
1-1/2 pounds russet potatoes, peeled and diced
2 dozen cherrystone clams, shucked, in their liquid
1/2 pound fresh cod or salt cod, soaked, rinsed and diced
2 cups chicken stock
4 cups dry white wine
1/2 cup finely chopped parsley
Salt and pepper to taste

Directions:
Heat olive oil in a large pan. When oil shimmers, add linguica and cook until it begins to render fat, about 3 to 4 minutes. Add onions and celery and continue to cook until vegetables wilt, about 3 minutes longer. Season with salt and pepper. Stir in tomatoes and garlic, saute for 2 minutes. Stir in potatoes, reserved clam liquid and salt cod. Add chicken stock and white wine. Season with salt and pepper. Bring liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add clams and parsley, cover, and continue simmering for 3 minutes. Ladle the chowder in a shallow bowl. Yield: 6 to 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Pease Porridge Pasta

Two Years Ago Today: Corn and Barley Salad

Three Years Ago Today: Grapefruit and Avocado Salad with Poppy Seed Dressing

Four Years Ago Today: Cajun Shrimp Etouffee

Frugal Foodie Friday - Maple and Molasses Baked Beans

From the kitchen of One Perfect Bite...No trip to the Cape Cod would be complete without sampling the baked beans for which New England is famous. There are two types served in this region of the country and the identification of either can be muddy. Fortunately, I had some help. I got to spend some time with an oysterman - actually a woman - who was also a guide at one of the local museums. Now oysters and beans have little in common, but in the course of our conversation, changes in the American diet came into play. She noted that there was a time when dishes like oyster stew, baked beans and mac n' cheese were the meal rather than part of it. While oysters dominated the conversation, we kept returning to what was once a staple of the island locals, suppers of baked beans and brown bread. There are two types of beans served here. Classically, Boston baked beans are made with molasses, while the New England variety is made with maple syrup. The muddy part of this comes when ingredients are mixed and the bean pot contain elements of both. The beans we ate on the island contained both syrup and molasses and were much sweeter than those we normally ate at home. They were also cooked in a different manner than any I had prepared before. The beans were delicious, but I must admit, that to my taste anyway, they were a bit too sweet. The next time I make these I'll cut back on the amount of molasses that I use. Other than that, this is a near perfect recipe and I recommend it to those of you who are trying to contain your food costs. These beans are a perfect feature for Frugal Friday and I think you will enjoy them. Here is how they are made.

Boston Baked Beans...from the kitchen of One Perfect Bite inspired by Heather and Martha Zschock

Ingredients:
2 cups dried navy beans, rinsed
8 cups water
2 teaspoons salt, divided use
1 teaspoon chopped garlic
1/4 cup maple syrup
1/2 cup light molasses
1-1/2 teaspoons dry mustard
1/4 cup salt pork
1 onion quartered

Directions:
1) Place beans, water and 1 teaspoon of salt in a large ovenproof kettle. Bring to a boil, than reduce heat and simmer, covered for 1-1/2 hours.
2) Preheat oven to 325 degrees F. Drain beans, reserving liquid. Return beans to kettle.
3) Combine garlic, maple syrup, molasses, mustard and reserved 1 teaspoon salt in a bowl and mix well. pour mixture over beans. Addjust enough bean cooking liquid to cover beans. Score salt pork. Poke pork and quartered onion into middle of beans.
4) Cover pot and place in oven. Bake for 3 hours, checking every 45 minutes to make sure beans are covered with liquid. If needed, add more reserved cooking liquid to cover beans. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Savory Cheese and Chive Bread

Two Years Ago Today: Stovetop Barbecued Chicken "Ribs"

Three Years Ago Today: Schnecken

Chipotle Chicken Cutlets

From the kitchen of One Perfect Bite...The chicken parts now being sold in our local markets are nearing pterodactyl portions. Like it or not, when parts get to be this large, you are going to have to put your knife skills to work and break the pieces down into more manageable proportions, if you ever want to get dinner on the table. I divide these large breast into thin cutlets and use a mayonnaise-type sauce to flavor and coat them before they are cooked. These sauces make a perfect base to hold breading or crumbs in place and they also help to tenderize the chicken. The cutlets I'm featuring tonight are Southwestern in style and they receive most of their flavor from a mayonnaise that's given zip and tang with the addition of yogurt and chiles in adobo sauce. The cutlets are very easy to make, and while they have some heat, they are delicious and will be enjoyed by most of the adults who join you at the table. I'm not sure how popular they'll be with the younger set. The cutlets make a great main course for a weeknight meal and I think those of you who try the recipe will enjoy the chicken. Here is is how it is made.

Chipotle Chicken Cutlets...from the kitchen of One Perfect Bite

Ingredients:
Chipotle Mayonnaise
2/3 cup commercial or homemade mayonnaise
2/3 cup plain yogurt
1 to 2 tablespoons minced canned chipotle chili in adobo sauce
2 teaspoons minced garlic
1 teaspoon grated lime zest
2 teaspoons lime juice
1/3 cup minced fresh cilantro
Salt and pepper to taste
Chicken Cutlets
1 pound thin cut chicken cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups panko bread crumbs
1 tablespoon olive oil
1 tablespoon butter

Directions:
1) Place mayonnaise, yogurt, chipotle chile, garlic, lime zest and juice and cilantro in blender jar. Puree. Add salt and pepper to taste. Divide sauce into 2 parts. Refrigerate.
2) About 4 hours before serving, coat both sides of chicken cutlets with half of chipotle sauce. Cover lightly with plastic wrap and refrigerate until ready to proceed.
3) Remove chicken from refrigerator and dredge in panko crumbs.
4) Heat oil and butter in a large skillet. When butter has melted and pan is hot, add chicken breasts and saute for 3 to 4 minutes per side, or until both sides are golden brown. Remove from pan and serve immediately with additional chipotle sauce. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One year Ago Today: Lamb Roasted in the Style of Bordeaux

Two Years Ago Today: Lemon Sour Cream Muffins

Three Years Ago Today: Moules Mariniere