the first night i was going to make chorizo and zucchini pasta, but ended up using andouille instead. this type of sausage is predominately used in cajun cooking, has a unique smoky flavor and gets its reddish tint from spices such as paprika and cayenne pepper. this dish turned out great and i don't believe there were any leftovers. i followed the recipe almost exactly, except i probably added a little more cheese then needed.
the second recipe i planned to make was sesame ginger steak with scallion rice. this was one of those week night meals that came together in a flash and required no real culinary skills. (i've talked about the scallion rice before - click on the link for the recipe.)
ingredients:
1 lb flank steak, cut into strips
8oz water chestnuts, sliced
1 red pepper, cut into strips
1 bunch of asparagus, cut into thirds
2 carrots, cut into strips
1/2 onion, sliced
2 garlic cloves
3/4 cup lawry's sesame ginger marinade
2 tablespoons of canola oil
soy sauce, to taste
directions:
heat oil up in large wok and add steak and cook for about 4 minutes. add rest of vegetables and cook for another 5 minutes, just until vegetables began to soften. add marinade for the last 2 minutes and season with soy sauce. serve on top of garlic scallion rice and you've got yourself a quick asian sensation.
forgot to take pictures of the final results. when we're hungry, we're hungry.
no time to take pictures.
No comments:
Post a Comment