Hello everyone!! It’s been awhile since my last blog post. At times life calls for focus elsewhere, and far away to elsewhere I went. There was a time when I would have exhausted myself to do it all, but to what end I had to ask myself. As I get older, I realize that I am a priority as much as anything and doing something for the sake of just getting it done is not the same as doing it for the joy it brings me. Sooo, now that I have moved, dealt with the death of my mother, moved again, cleaned up a hoarder’s home, renovated my own home and assisted my father with a broken femur, I am ready to get back to me. And by me, I mean food of course LOL!
I’ve truly missed being part of the foodie community and participating in my passion. This creative outlet and meaningful pursuit bring me a lot of joy. I’m also very excited to share that I’ve finally stepped into the world of video. It’s been great to learn and challenge myself, and I’m sure that my “being on camera” nerves will calm as it becomes my norm. You can find me on YouTube @compelledtocook and as time goes I will include videos here on the blog for some of my existing posts. My channel is very new and I still have plenty to learn and improve upon, but I hope you’ll join me in my endeavour. Be sure to subscribe so you never miss a great recipe video. If you’ve been hanging around wondering if I’d ever post again, I thank you for your patience, and if you’re new to my blog, I welcome you.
Beef & Snow Pea Stir Fry is quick, simple and flavourful. Thinly sliced beef gets fried quickly over high heat to keep it tender, while crisp and healthy snow peas balance the umami “ish” sauce. Let’s talk about the beef for a moment. There are several cuts that work well, and I have a couple of tricks to create tender, silky beef. My cuts of choice are tenderloin, strip loin or flank steak. Regardless of the cut you choose it is imperative that you cut it thinly across the natural grain of the meat to ensure a chewable bite.
The second trick is to add a small amount of baking soda (mixed with soy sauce) to the slices and allow to marinate. The baking soda helps to break down the meat fibres and create a silky texture. If using tenderloin, the need to marinate is less because it’s already a very tender cut of meat, however, I still do. Just marinate it for a shorter length of time, about 30-60 minutes. If using other cuts I recommend marinating for 1-2 hours. Please know that more soda does NOT mean more tender. It only adds a sharp taste to the meat, so resist the urge to do so. Beef and Snow Pea Stir Fry is wonderful served over rice or your favourite noodle. Enjoy!
10ouncesbeef, thinly sliced across the grain, see notes
1tbsplow sodium soy sauce
1tbspfreshly grated ginger
1clove garlic, minced
1/2tspbaking soda
Stir Fry
10-12ouncessnow peas
1/4 cupwater
1/3cupbeef broth, cold
2tbspoyster sauce
1 tspcornstarch
3/4tspsugar
1/4-1/2tspred chili flakes
as neededcanola oil
as neededscallions, thinly sliced
as neededsesame seeds
Instructions
Beef
Toss beef with ginger and minced garlic.
In a small bowl stir together soy sauce and baking soda. Pour over beef and mix well to evenly coat the beef slices (I use my hands to ensure it's mixed well). Set in the fridge to marinate for 30-120 minutes depending on cut used. (see notes)
While the beef is marinating whisk together beef broth and cornstarch (see notes). Stir in oyster sauce, sugar and chili flakes.
Stir Fry
Prep snow peas by trimming the ends and removing the side string.
Heat a wok or large skillet over medium-high heat and add a generous splash of oil. When the oil is hot add the beef, separating the slices with your hands as you add it. Sauté for 2-3 minutes until just cooked through and starting to brown. Remove to a clean bowl and cover.
Add the 1/4 cup of water and snow peas to the wok and cook uncovered for 4-5 minutes, stirring occasionally until most of the water has cooked off and the peas are starting to soften but are still slightly crisp (they will continue to cook in the sauce).
Add the sauce to the snow peas and cook for about a minute, stirring until the sauce fully thickens. Add the beef and stir to combine and warm.
Serve over rice or desired noodles and garnish with scallions and sesame seeds.
Notes
-Several cuts of beef will work. I enjoy tenderloin or strip loin, however, flank steak will work well too. Be sure to cut the beef into thin strips across the grain.-If using tenderloin, marinating for 30-60 minutes is enough, it's already a tender cut. If using strip loin or flank 1-2 hours is best.-Cornstarch dissolves better in cool liquids, so if your broth is hot, allow it to cool first. It will also dissolve better in the broth as opposed to the thick oyster sauce.
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There is definitely a chill settling in, making it the best time to bake up warm Apple Pecan Muffins. These lovely, tender muffins are packed with apple and warm fall spices, making them perfect with your morning tea or coffee.
It’s the grated apple in this recipe that makes them tender and delicious. Shredding the apple allows for even distribution throughout the batter better than chunks and creates a moist and tender muffin. These muffins are also nicely plumped and studded with pecans. There is enough batter to fill the muffin tins very full, so don’t be skimpy. You’ll want to add about a third of a cup of batter to each muffin tin. You can use paper liners or scoop the batter into a generously buttered pan. But know that if using paper liners, you must let the muffins cool completely before removing the liner or the muffin will stick to it. Buttered tins work just as well, and you’ll be able to eat them slightly warm out of the pan.
You’ll want to try these muffins with my Pumpkin Spice Honey Butter for a real treat. It’s a great combination and a blast of fall spice to help keep the chill away. Enjoy!
2mediumgranny smith apples, peeled and gratedabout 2 cups
1/2cupchopped pecansOptional
Instructions
Preheat oven to 400°F and set oven rack to the middle position.
Generously butter 12 non-stick muffin tins or line with paper liners.
In a small bowl combine flour, baking powder, cinnamon, salt, nutmeg and allspice. Set aside.
Melt butter and cream together with both sugars. Whisk in eggs one at a time until incorporated and light in texture. Stir in vanilla.
Add 1/3 of the milk and then 1/3 of the flour mixture whisking to combine. Repeat, alternating the milk and flour. Stir in grated apples and chopped pecans.
Scoop the batter evenly between the prepared muffin tins using approximately 1/3 cup of batter for each. The tins will be quite full.
Bake in preheated oven for 10 minutes at 400°F and then reduce the temperature to 350°F for an additional 8-10 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for at least 10 minutes before removing to a cooling rack.
Notes
-muffins baked with paper liners need to cool completely before trying to peel off the paper and prevent them from sticking to the paper.-the chopped pecans are optional.
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My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!
So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Spiced Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!
Add all ingredients to a medium bowl and mix until smooth.
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Bacon has its own food group for a reason, it makes people actually want to eat Kale, LOL! At least in my world it does, and autumn is the perfect season to enjoy plenty of robust braised greens. While this recipe has been made with kale, other greens like Swiss chard, beet greens or collards will work very well also. Braised Kale with Bacon is a great side dish with roasted meats, and if by chance you have any leftovers, it’s perfect to add to a frittata, baked pasta or simply topped with a runny egg. The latter being my personal favourite because I’m a firm believer that a runny egg makes the world a tastier place and the bacon is already included, so it’s a win-win scenario.
Eating kale doesn’t have to mean you’re on a diet. The ratio of bacon and parmesan cheese in this recipe tips the healthy scale a little, but it’s also the reason it’s so tasty. Don’t be skimpy on the cheese my friends. Enjoy!
Can’t eat kale, even with bacon? Here’s a few more veggie sides to choose from.
Trim kale of ribs and stems and tear them into bite-size pieces.
Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook until rendered and crisp. Remove to a paper towel-lined plate.
Add enough olive oil to the remaining bacon fat to equal 2 tbsp (you may not need it).
Add sliced onions and cook over medium heat until soft, about 5-7 minutes. Add sliced garlic and chili flakes and continue to cook for an additional 2 minutes.
Toss in trimmed kale and salt and pepper and cook, stirring often until kale is starting to wilt 3-5 minutes.
Pour in broth and water, cover and cook for 12-15 minutes, stirring once or twice until kale is soft. Remove lid and continue to cook for 3-5 minutes until most of the liquid has cooked out.
Add parmesan cheese and bacon and toss to combine. Add a generous squeeze of fresh lemon juice. Serve immediately.
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Moving sucks!! It’s not only an awful lot of work, it has also kept me away from food blogging for a couple of months now. Today I am getting back into the swing of things and quickly realizing that my hiatus has taken its toll. Lagging page views and technical issues are at the forefront today, but I am back and excited to share these delicious Grilled Lamb Chops with you. Don’t worry there’s a little bit of summer left to fire up the grill for this quick and easy elevated dinner.
Lamb chops are my absolute favourite way to enjoy lamb. They’re mild tasting and get a nice char on them from their extra bit of fat. The mustard rub used on today’s Grilled Lamb Chops is a variation of my go-to favourite grilling/roasting rub. A good dose of garlic, Dijon and rosemary are perfect to compliment the lamb. Sadly, lamb is quite expensive in my area, so these delicious chops are not usually on regular rotation, but they are a fantastic option for a special dinner or entertaining occasion. Enjoy.
Trim any excess fat from the rack of lamb. Cut the rack into chops by cutting evenly between each rib. A medium-size rack will yield approximately 8 chops.
In a small bowl whisk together the Dijon mustard, olive oil, garlic, rosemary, oregano, lemon juice and salt and pepper.
Arrange the lamb chops in a shallow dish and evenly coat with mustard paste. Cover and refrigerate for 2-4 hours.
Preheat the grill to medium-high. Grill the lamb chops 6-7 minutes per side for medium-well.
Remove from the grill and cover with tin foil and allow to rest for 3 minutes before serving.
Serve with red pepper or mint jelly.
Notes
The grilling time per side may vary depending on the temperature of your grill.
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