Thursday, January 8, 2009

Beef and Gravy Stew

One of my kitchen experiments. Beef with my favorite gravy, a perfect match!

1/2 kilo beef
2 tbsp vegetable oil
1 medium onion, sliced
3-4 cloves garlic, minced and sliced
2 tbsp corn starch
1 pack McCormick Beef and Gravy mix
2 cups water

1. Slice meat and remove extra fats(litid). Cook in a pressure cooker for 30-40 minutes, or until tender.
2. In a pan, sautee garlic and onion. Add meat and simmer for 3 minutes.
3. Pour gravy mix in 1 cup water, then pour in. Simmer for another 2 minutes.
4. Mix corn starch with the remaining cup of water and add to concoction. Adjust taste.
5. Prepare in a warm serving dish and serve.

Garlic Broccoli

One of the only few vegetables my little girl eats. And you can just prepare this dish in a flash, so that will give you more family time.

1 medium broccoli
5 cloves garlic
2 tbsp butter
1 tbsp olive oil
salt to taste

1. Wash broccoli and cut florets. Steam for about 5 minutes, or until cooked. Set aside.
2. In a pre-heated pan, add oil and then toss in butter. Sautee garlic until light brown.
3. Add broccoli and sprinkle salt, simmer for a minute.
4. Add 2 tablespoons water, and adjust taste accordingly.
5. Prepare in a shallow dish, and serve immediately.

Pepper Shrimp

A very simple but tasty way to cook shrimp.

1/2 kilo medium shrimp
1/2 tsp salt
1/2 tsp pepper, ground

1. In a bowl, wash shrimp and remove heads, if preferred.
2. Sprinkle salt and pepper and mix a little.
3. In a pre-heated pan, add shrimp and let it cook, until it changes to a bright orange color. Add some more pepper, if desired.
4. Prepare in a shallow dish and serve.

Chili Pork Steak

Another one of Hubby's personal favorites. Tomato-based with a little spicy twang, just perfect!

4 pork steaks
2 tbsp margarine (or butter, but it browns too fast)
5 tbsp tomato paste, mix in 2 cups water
2 tsp chili powder
1/4 tsp oregano
1 tsp worcestershire sauce (optional)

1. In a frying pan, brown meat in margarine.
2. Add remaining ingredients and mix a little.
3. Cover and simmer slowly until tender, about 45 minutes, stirring and turning meat accasionally. Add some more tomato paste if needed, to maintain consistency.
4. Serve hot.

Sunday, January 4, 2009

The Holidays... now over

My most awaited part of the year is finally over. :(
But now that we're just left with keepimg the Christmas decors, I guess it will give me more time to post new articles.. or menus, I should say. But the holidays kept me busy in the kitchen, and that's where I will have to share in my next posts. It's just sad that it's finally over. And I hate the additional weight I gained. But as much as I hate it, I just love pigging out.haha!