This Asian beef is easy to make and can serve lots of people. This recipe is also great for using up leftover veggies or to help use some things up from the freezer. This Asian beef is flavorful and pairs great with the rice. I like to place about 1/4 cup of meat on 1 cup of rice then stir it all together before eating. This ratio is my favorite and the flavor is in every bite! This recipe is very similar to Korean beef, but really it was just a way for me to use up leftover beef dumpling filling from the previous night. This recipe makes 4 adult servings.
1. In a bowl, mix together meat, sesame oil, oyster sauce, chives, and ginger. Mix together then transfer to a hot wok and cook until browned. Add any desired vegetables, 1/2 cup water, soy sauce, and garlic, then cook until vegetables are soft, 4-5 minutes over medium heat. Serve over rice.
Starting my garden is always something I get super excited for and plan for months. If you would like to see my last post about what I planned to do in the garden this year, you can check it out here. I have only made a few alterations at this point, so that post is still mostly accurate. I’ve also gone through and made a calendar of when to start seeds, when to plant things outside, and when to pull plants for the next crop to come in. I live in zone 6A, so March is about as early as I can start planting.
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I guess the first thing I’ll do is go through my timeline a bit. The first thing I did this year was start growing a sweet potato. I bought an organic sweet potato at the store about three weeks ago, covered it half way with water and now have is half submerged on the top of a mason jar. Within about 10 days, roots began to grow, and now at about 20 days, I’m beginning to get my first sprout off the top. I would like to get at least 6 slips, but I’d be even happier with 9 to 10. Sweet potatoes get planted after all my chance of frost is gone, so I still have until early June for more growth.
Next, I started some broccoli seeds. I kept them moist, and within 2 days, most of my seeds had sprouted. I started my broccoli seeds about 2 weeks ago, and they should be ready to transplant out the first weekend of April. These seedlings are now about 1 inch tall and are starting to form their fist set of true leaves.
This weekend was very busy. Friday we bought four 2″ by 10″ by 8′ to make another raised bed. With that we bought six 2″ by 2″ by 8′ boards to make two trellis, six bags of Black Kow Manure, and one 3 cubic foot bag of peat moss. Saturday morning we assembled the raised bed, and went to get 7 full wheelbarrow loads of dirt. We filled the bed half way with dirt before we dug a trench to bury hay down the length of the bed. We then covered the hay, added a bit more dirt, then added half the manure and peat moss and mixed the top layer all together leaving the hay untouched.
The hay we pulled from the covering the garlic and is used as a way to help regulate moisture in the bed and hopefully help keep it from drying out too much. Once the bed was filled and mixed, we added the remaining manure and peat moss to the remaining dirt. We also had some chicken waste and bedding, so we mixed it all together in the bed of a truck before filling the wheelbarrow and then filling the fabric pots. That was the last thing we did in the garden on Saturday.
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Sunday, I planted some daffodils in the garden along the garage, and I added some mulch to the tulips I planted near my old raised beds. I’m glad to see they were coming up. I planted a horseradish crown in the fabric pot by itself, and I checked my garlic. I was very very happy to see that all my garlic did come up and that two cloves even split so I should be getting about 37 cloves of garlic this summer! After that, I checked my potatoes, and I planted 4 rows of peas. I then made two trellis out of 2″ by 2″ boards and attached them to the bed between each set of pea plants.
What’s left for March? Still lots! Today I will be going out to add some spinach in between the peas and soon to be broccoli. Next weekend, I should get to plant my potatoes. I have 13 potatoes that should be good enough to plant, so I will be planting them between 3 fabric pots. At that time, I will also be able to start my peppers and tomato plants. I also only have about a week to figure out how I’m going to make the trellis roping. I’m going to be looking for some 100% cotton string/yarn, then I need to decide between nails, brad nails, screws, staples, etc. for attaching the string.
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Overall my plans haven’t changed too much. We decided to place the new bed to be towards the front of the peach tree, and we decided on only one bed instead of two. The larger beds are a bit harder to work around, but I also didn’t want to have to play with spacing two beds and limiting lumber use is also important to me. Also, we decided to do only one fabric pot of sweet potatoes and three for normal potatoes. I wasn’t expecting so many potatoes to be good to plant, but we eat them enough that we found it justified to plant as many potatoes as we have. We’ll also try planting some sweet potatoes in the ground and see how that goes. Finally, I also managed to get my hands on a good large chunk of horseradish root I found on Etsy from Daylilynursery.
For those wondering, that means I now have three types of garlic: Chesnok Red-Purple Stripe, Amish Rocamble, and Inchelium Red (softneck). I started eighteen Waltham 29 broccoli seeds. I planted a bareroot horseradish root. I planted thirty-four Golden Sweet Pea seeds. And today, I’ll be planting 1-2 rows of American spinach.
If you like pizza with thick crust, nothing gets thicker than this pizza! This pizza is almost just bread with toppings! However, this pizza crust absorbs the savory liquid from the sauce and paired with the salty cheese on top, this is one of the tastiest pizzas I’ve ever had. I used a 12 inch diameter deep dish pizza pan, and the dough before topping was about an inch and a half thick. The par-bake is important to ensure that the crust is cooked completely before serving. You can use store bought pizza sauce with this pizza, but you’ll want it to be a thinner sauce and savory rather than sweet. This pizza made 6 large servings.
In a large mixing bowl, mix together flour, water, yeast, and oil. Add additional flour until the dough doesn’t stick to your finger. Form the dough into a ball, coat lightly with oil, and place somewhere warm to rise for 45 minutes to an hour and a half, or until doubled in size.
2. Heat oven to 350 F. Punch down the dough and transfer to the pizza pan. Work to hide any crack, then stretch evenly to edges of the pan. Let rise for 30 minutes, then stretch again leaving a crust up the sides. Bake for 15 minutes then remove. Top the par-baked crust with pizza sauce, cheese, and toppings. Return to the oven and bake for 20-25 minutes or until toppings begin to brown. Let cool 10 minutes before cutting.
This homemade pizza/pasta sauce is a great way to use up any veggies you may have while also making a hearty and delicious sauce. Below is how I made my sauce, but substitute in what you have! Add some blended beans or spinach, or just stick with meat, tomatoes, and season with salt and soy sauce. I used 1 quart of diced tomatoes, and one can of fire roasted tomatoes to add extra flavor. The mushrooms add extra savory elements to the dish, and if you want to have some diced in the sauce it adds great pockets of flavor. I ended up boiling my sauce for 1 hour to thicken it a bit, but it could still be considered too thin to your taste. The recipe below makes about enough sauce for 5-6 pizzas, or enough sauce for 8-10 servings of pasta.
1. Add sausage to a dutch oven over medium heat. Prepare the veggies, and add mushrooms and water to blender and blend. Once sausage is browned, add the onion and pepper and cook until onion is translucent. Add the carrot, celery, and mushrooms and cook until hot. Add tomatoes, salt, soy sauce, and garlic, and simmer over medium heat until sauce begins to become thick.
Fried Rice is so easy and can be made in so many different ways. This fried rice has a little bit of everything. I used up the remaining ingredients from the hot pot, but I also added new flavors. Fried rice is a great way to use leftovers and still be able to feed your family. For this recipe, I used two meats, sliced venison steak and diced bacon. I cooked my bacon before adding it to the dish, so I did have to add a bit of bacon fat just to keep everything from burning. As for veggies, I used a bit of everything. I used sliced mushrooms, sliced water chestnuts, diced cabbage, sliced carrot, sliced onion, and diced bell pepper. I also used 6-8 cups of rice in this dish and it was still very flavorful. If your really wanted to feed a crowd and stretch the dish, you could easily use 10-12 cups of cooked rice. This recipe makes 8 adult sized servings.
Begin by heating the wok over medium high heat. Once it’s hot, add your steak and bacon. Once your meats are both browned, add your veggies, and stir fry until your meat begins getting a nice maillard crust on it, add about 1/2 Tbsp of oil at a time if needed it during this time. Then add tha stock and remaining seasoning until stock comes to a boil.
2. Once the stock is boiling, add your cooked rice. Make sure the rice is fully broken up and everything is coated. Cook rice for 2-3 minutes, then serve.
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