Hoisin Soy Beef Bowls (with Two Rice Options)

I got the idea for this recipe from the Salt & Lavender website (well worth a visit). Over the course of the summer, I've started to throw in whatever comes in the CSA box (or whatever I find in the crisper drawer) - red peppers, green peppers, zucchini, jalapeno. Will loves it so I've decided it's up for dinner tonight. Putting it here so I don't have to go searching every time I want to make it! I like to serve this over rice so I have also included my brown rice (thanks to Food52) and basmati rice recipes below so they are all together.

Hoisin Soy Beef Bowls

1 pound extra lean ground beef
1 tablespoon (packed) brown sugar
3 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 teaspoons sriracha sauce (or to taste)
1 teaspoon grated fresh ginger
3 cloves garlic minced
1 cup of chopped vegetables (ex. red pepper, zucchini, green pepper)

Sliced scallions for garnish

Shake together brown sugar, hoisin sauce, soy sauce, sriracha ginger, and garlic. 

Sauté ground beef in a wok or skillet over medium-high heat, breaking it up. Once the beef is cooked through, reduce the heat to medium and stir in the sauce mix. Then add vegetables and stir fry until they are tender crisp. 

Garnish with scallions (and/or other things you like)

Baked Brown Rice

1 1/2 c medium or short grained brown rice
2 1/2 c water
1 tbsp unsalted butter
1 tsp kosher salt

Preheat oven to 375F.
Pour rice into an 8 inch square glass baking dish.
Bring water, butter, and salt to a boil in a covered saucepan. Pour it over the rice, stir, and cover tightly with foil.

Bake for 1 hour. Uncover, fluff with a fork, and serve.

Simplest Basmati

1 c basmati rice
oil
1 3/4 c water
1/2 tsp salt

Preheat oven to 350F. 

Saute rice in a little oil until some grains are translucent. Add water and salt. Bring to a boil, cover, and bake for 17 minutes. Fluff with fork before serving. Can add in toasted pine nuts and/or herbs or other extras prior to serving. Perfect every time.

Roasted Tomatoes, Red Peppers, and Onions with Harissa Pinenuts

I bought the Ottolenghi OTK cookbook last year and I love it. Which was a surprise for me because I haven't loved my other Ottolenghi cookbooks. In fact, I have given most of them away. Anyway, this sheet pan bake is a dream. It's straightforward to asssemble but complex in taste. It goes well over rice. And frankly, who doesn't love harissa paste? If you want to make it the original way (which involves blanching the tomatoes and removing their skins), and you can't find the OTK cookbook, you can find the recipe on the Irish Times website (July 30, 2019).

Roasted Tomatoes, Red Peppers, and Onions with Harissa Pinenuts

5 tbsp olive oil
450g red onions, peeled and cut into eight wedges
2 red peppers, seeded, stemmed, and cut into 3cm pieces
2 jalapeños, cut into 1cm thick rounds
1 head garlic, halved horizontally

1½ kg plum tomatoes, halved or quartered
20g roughly chopped fresh coriander
1 tbsp coriander seeds
1 3/4 tsp salt

115g cherry tomatoes 
115g Greek feta, roughly crumbled into large chunks
25g pine nuts

½ tbsp harissa paste

Preheat oven to 475F. 

Toss 2 tbsp oil with onions, peppers, jalapenos, and garlic in a large roasting pan and bake for 25 minutes, stirring several times.

Add tomatoes, coriander, coriander seeds, and salt, stirring everything together and mashing things a bit. Return to the oven for another 35 minutes, stirring twice.

Top with cherry tomatoes, feta, and 1 tbsp oil and broil for about 10 minutes til some things have blackened a bit and the feta and cherry tomatoes are how you want them.

While they are broiling, heat the remaining 2 tbsp oil in a small frying pan over medium-high. Add the pine nuts and cook until golden, shaking the pan frequently - stay close it'll only take a minute or two. Remove from heat, stir in the harissa, and drizzle it all over your sheet pan of vegetables.

You can garnish with additional 1-2 tbsp chopped coriander if you'd like!

Oat Pancakes

I'm addicted to these hearty pancakes - usually grabbing one cold as a snack or as breakfast on the go. They are easy to make, and store well in the refrigerator or freezer. They are gluten free (for those who need that) and they even have a little protein! Feel free to add fruit or chocolate chips or whatever you usually add to your pancakes. The recipe for these pancakes in original form can be found on wellplated.com. 

Oat Pancakes

Mix all of the following in a blender:

• 2 tablespoons oil of choice (liquid or melted)
• 3/4 cup plain Greek yogurt
• 1/2 cup milk
• 1 1/4 cups rolled oats
• 2 large eggs
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Stir in another 3/4 cup rolled oats (and any additional items you want to add), and let stand for 10 minutes before cooking as you usually do pancakes. Using a 1/4 cup measure helps keep them all the same size. The batter will be THICK but that is okay.