From The Kitchen Of Rachelle Underwood

Wednesday, November 14, 2012

Chewy Apple Cider Cookies

These cookies are making me really happy right now.  Seriously. Not because I haven't made a baked good in over a month, but because they taste so amazing.  The texture of this cookie is absolutely perfect.  Perfectly chewy, spiced and little bit of tang from the apple flavoring.  I added white chocolate chips to my cookies to round it all out.  The original recipe had caramel in the middle, which I'm sure is amazing.  I just didn't have the caramel on hand. These are the perfect cookies for the holiday season. 

Chewy Apple Cider Cookies 

(Makes about 1 1/2 dozen very large cookies, double if needed)

1/2 c butter, softened
1/2 c sugar
1/4 tsp salt
5 packets of instant apple cider
1 egg
1/2 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 c white chocolate chips

Preheat oven to 325 degrees.  Mix butter, sugar and cider packets together.  Add egg and vanilla, mix well.  Add dry ingredients to wet, and mix just until incorporated.  Add white chocolate chips, and stir to combine.  Bake for 11-12 minutes.

Tuesday, November 6, 2012

Asian Beef and Broccoli

This recipe is awesome.  Chinese food for me, is so hard to duplicate.  I can cook it, but it doesn't mean it tastes like something you would get at PF Changs.  This recipe however was the real deal.  The 2 key elements are searing the beef getting a slight crispiness, and oyster sauce.  If you don't have a wok, use a large skillet.  The leftovers were out of this world good.
I used London Broil/or Top round steak.  But you seriously could use any type of steak meat.  Don't try and make it with a roast type of meat, stick to the steak category.  London Broil/Top Round is the cheapest cut that you can get in the world of steaks.  I buy the family pack when it is on sale, and then freeze each steak individually. A good tip for slicing steak really thin is to stick it in the freezer until almost frozen, and then slice it.  Don't be intimidated by cooking with steak!

Asian Beef and Broccoli

Meat Marinade
1/2 tsp baking soda
1 tsp sugar
1 1/2 tbs cornstarch
2 tbs soy sauce
2 tbs oil
1 1/2 pounds of steak

The Sauce
1 tbs rice wine vinegar
2 tbs chicken or beef broth
5 tbs oyster sauce (in Asian food isle)
1 1/2 tbs brown sugar
1 tsp sesame oil
2 tsp cornstarch

Broccoli (about 3 large crowns)
1/3 cup water
6 cloves of garlic, minced (2 tbs)
1 inch piece of ginger, grated
1 tsp oil

Mix marinade ingredients in a small bowl.  Slice steak into super thin slices, against the grain.  Place meat in a bowl, add marinade, and let sit for an hour.  Mix up ingredients for the sauce, and set aside.  Cut broccoli into florets, and set aside.  Minced garlic and grate ginger, set aside in a small bowl mixed with 1 tsp oil.
Over high heat, heat skillet with 1 tbs oil, and sear beef slices adding more oil if needed between batches.  Do not over crowd the pan, and do not touch the beef until it is almost cooked through.  Work in batches until all the beef is seared and browned.  Remove cooked beef to a bowl and set aside.  Add broccoli, and stir fry until bright green, add water, and let cook stirring until tender crisp.  Move broccoli over to the side of pan, add garlic and ginger.  Stir fry for 30 seconds.  Add beef back to the wok or skillet, and then add sauce.  Cook until thickened.  Serve over hot sticky rice.
Recipe adapted from: