Beef Steak, Roasted Vegetables, and Toasted Buckwheat Stew

Conceived and prepared February 14, 2011. Based on leftovers from Sunday night's Valentine Day supper.

2 T butter
2 T EVOO
1 c tender-shredded rare grilled boneless beef steak (see Note)
1 c roasted mixed vegetables, coarsely chopped
1 medium white onion, thin blossom cut
2 ribs celery, 1/2 inch cross cut
1 T garlic, minced
2 T tomato paste
2 c prepared kasha (Wolff's® toasted buckwheat)
1 14 oz can beef stock, heated
2 c beef base (hot water plus 2 T McCormick® concentrate) or use another can of stock
2 T tapioca starch in 2 T water

In a 4 qt saucepan, heat the oil and butter until bubbling stops. Add celery, and cook a few minutes. Add onions, and cook until beginning to color. Add the garlic, and clear a spot to add the tomato paste. When bloomed, mix into onions, and stir in the kasha. When heated through, add the vegetables, and then the hot stock and beef base. Bring to a simmer, add the starch suspension, and the shredded beef. Cover and simmer for 10 minutes. Serves 4 to 6.
Note: 
Prepared from charcoal-grilled boneless eye of the rib. Cut match-stick shreds with a sharp chef's knife across the muscle fibers to produce tender beef.

Stir-fried Vegetables, Hong Kong Egg Noodles, and Fish Cake

Egg Noodles, Mixed Vegetables, and Fish Cake

Recorded January 28, 2011. Prepared several times beforehand.

2 c baby bok choy, rinsed, dried, and angle cut
2 c napa, cut into 1 inch pieces
1 c broccoli crowns, sliced, blanched, and refreshed
1 medium yellow onion, thinly cut through the poles
2 c bean sprouts
1 c sliced mushrooms
1 T minced garlic
1 can bamboo shoots, strips, rinsed well, and drained
1/4 c canola oil, divided
14 oz pkg Hong Kong-style dry egg noodles
3/4 lb prepared breaded fish cake squares (5 or 6 cakes)
2 T soy sauce
1 T dark sesame oil
1/2 T fish sauce
2 T oyster sauce
about 1 c chicken stock
1/4 c julienned green onions (optional)

Fish Cake
Heat 1 T of oil sizzling hot in a large wok. Add the fish cakes, and crisp, with frequent turning, about 1 minute, taking care not to burn. Remove to a plate to cool. Cut into slices.
Noodles
Add the noodles to salted boiling water (about 3 qts) in a large sauce pan. Boil gently for 3 minutes, stirring occasionally. When just tender, drain in a colander, and cool with cold water. Drain well and mix in 2 T oil and 1 T soy sauce. Add 2 T oil to the wok, and heat to smoking. Add noodles, fry on one side a few minutes. When golden, turn. Continue until the batch of noodles is nicely browned and crisped. Set aside in a large bowl and cover to keep warm.
Vegetables in Sauce
Stir fry the bok choy, napa, onions, mushrooms, bamboo shoots, bean sprouts, and garlic until crispy tender. Add the seasonings and stock.
Finished Dish
Bring vegetables to a boil, fold in the noodles, and heat through. Serve in a large bowl, arranging the fish cake slices on top. Garnish with the green onions. Serves 6.

Easier Fresh Fruit Salad

Fresh Fruit Salad (photo by Laura)

Conceived and prepared February 13, 2011 by Laura. When making a fresh fruit salad, you can increase the variety of fruits by selecting from a megamart's salad bar. Rather than buy large containers of individual fruits, select a variety in appropriate quantities from ripe fresh fruit already prepared. Save money, save time, and eat well!

Pictured:

blackberries

blueberries

strawberries

pineapple

cantaloupe

watermelon

cara cara oranges

black cherries

Cut the fruit into smaller pieces as needed (the last two were prepared at home). Combine fruits in a serving bowl, adding 1 t of sugar for each cup of fruit mixture. Fold gently, and set aside for 1/2 hour for the syrup to form and the flavors to meld. Serve lightly chilled.