Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Beef and Broccoli Udon October 23, 2012

Filed under: Asian,Beef,Broccoli,pasta,Quick and Easy — hmills96 @ 11:47 am

We are finally starting to really get settled into our apartment. The furniture is in it’s place, clothes are put away. I even built a desk this weekend! It’s good to finally feel at home, instead of being so displaced like I have been the past year.

One thing that Richard and I both agree on is the importance of sitting down for a real meal when we both work the early shift (since he works retail, that’s not every night). This is great for me, because it gives me a chance to get back into cooking. Plus, it’s just really nice to sit down and talk about our day and unwind.

We’ve been eating way too many prepackaged meals lately, so we went on a mega food shopping trip this weekend and stocked our pantry. Boy does it feel great to have real food in my fridge! Things with color! What better way to celebrate that than to cook something vibrant and fresh. This dish fits that to a T. Quick and easy, which was perfect on the stereotypical Monday we both had. But also hot and flavorful. And I got to work some of my stress out on the cutting board. What is better at relieving stress than smashing some garlic cloves and stir-frying veggies?

Make this soon. It’s healthy, fulfilling, and it’s a great way to use up any extra veggies you may have in your fridge. I’ll definitely be making this often in some form or another.


Beef and Broccoli Udon
Adapted from Dinners for a Year and Beyond


2 Tbsp low sodium soy sauce
2 Tbsp oyster sauce
3 tsp lemon juice
1/2 teaspoon sesame oil
1 Tbsp brown sugar
Sriracha to taste
Red pepper flakes to taste
1 pound beef tenderloin, thinly sliced

3 Tbsp oyster sauce
2 Tbsp soy sauce
1/2 cup water
2 Tbsp honey
2-3 drops sriracha

4 teaspoons oil, divided

2 cloves garlic, minced
1/2 red pepper, large dice
10 button mushroom, sliced
2 cups broccoli
2 7oz packages udon noodles
Combine marinade for ingredients. Toss beef in marinade, let sit at room temp while you prep the veggies.
Combine sauce ingredients, set aside.
Heat large pan on high heat. Add 2 tsp oil. Saute beef until just brown on both sides. Remove to a bowl and set aside.
Add other 2 tsp oil. Add garlic, cook for 30 seconds-1 minute. Add red peppers and mushrooms. Stir-fry for 2-3 minutes.
Add broccoli, cover and steam for 2-3 minutes, until veggies are tender-crisp. Add sauce, noodles and beef. Cook for 1 minute just to warm everything through. Serve!

Green Pasta November 13, 2009

Filed under: Broccoli,NaBloWriMo,pasta,Quick and Easy — hmills96 @ 7:48 pm

Sorry about last night, guys. I know it was a skeeze of a post, but I was sooooooooo sick. CO2 poisoning is no fun! I am feeling MUCH better today though, the gas fumes have dissipated and the furnace parts are on order.

J. and I are going up to Huntington tonight for some festivities so I wanted to be sure to get this post up early.
Last night’s recipe came from Artisan Sweets. It was fairly simple to put together, and full of Vitamin A, from the broccoli. However, I fattened it up quite a bit with butter and cream. This is one of those recipes that you don’t measure, just throw it all in and taste. I would suggest using more milk than cream, otherwise it gets too thick for the blender (not that I found that out the hard way or anything). It’s one of those recipes that you think…I am not really sure about this one. And even when we sat down to eat it, the green color was kind of off putting. But with pepper and Parmesan on top, this one is a keeper.
Broccoli Pasta
Adapted from Artisan Sweets

Steam broccoli over pot of boiling water. Remove from pot, throw in salt and your favorite pasta (I used bow tie). Saute broccoli in butter or oil and garlic, just until garlic is soft. Throw broccoli and garlic in a blender with butter, milk, and cream. Season with salt and pepper, maybe some other herbs, if you have any on hand (I had a little rosemary). Pulse until smooth. You may have to stir with a spoon, or add a little more milk to get it all to puree. Drain pasta, put back in pot, then pour sauce over. Add big handful or two of shredded mozzarella. Serve with lots of freshly ground pepper and Parmesan cheese on top!