It’s summer and watermelon is everywhere. I was curious if watermelon could be incorporated into a main dish and started looking around. I came across this recipe at MyRecipes.com (originally from Virginia Willis in Southern Living) and gave it a try. The sweetness of the watermelon is nicely balanced by the salt and spices. The original called for hoisin sauce as one of the main ingredients of the sauce part, but we’ve not found one that we trust as not being made on shared equipment with fish, so I made up something that seemed to work well for the sauce.
Author: MealsWeLike.com adapted from MyRecipes.com
Recipe type: Main
3 garlic cloves, minced
2 tsp cornstarch
2 tsp water
2 tsp Low sodium soy sauce
½ Tbs olive oil
1 Tbs white cooking wine
2 Tbs water
1 Tbs corn starch
1 Tbs Low sodium soy sauce
1 Tbs molasses
1 Tbs white cooking wine
½ teaspoon ground black pepper
1 lb sirloin strip steak, cut into thin strips
1 medium sweet onion, sliced
1 lb sugar snap peas
½ lb carrots, sliced
1 tsp grated ginger
½ tsp dried crushed red pepper
1 lb watermelon sliced in long, ½in square sticks
Mix marinade: garlic, cornstarch, water, soy sauce, olive oil and wine and marinate the steak slices for 30 minutes.
Meanwhile make the sauce: stir together water, corn starch, soy molasses, wine.
Remove steak from marinade, discarding the marinade.
Heat 1 tsp olive oil in a large skillet over medium-high heat and cook half of beef at a time without stirring, 45 seconds or until browned; turn beef, and cook 45 seconds or until browned. Transfer to a warm plate.
Stir-fry the onion until tender, about 2 minutes.
Add sugar snap peas, carrots, ginger, and crushed red pepper; stir-fry 2 minutes.
Add beef and sauce mixture; stir-fry 1 minute or until slightly thickened.
Pink Parsley is always a source of great recipes, and the author is pregnant with twins and craving stake. Hence this awesome recipe she posted! This was simple and delicious, the sauce serves as a dressing for the slaw and gets reduced for a sauce on the steak. Easy enough for a week-night, good enough for company!
We tend not to have sesame oil like the original recipe calls for, so I substituted olive oil. We’re also not fans of raw red onions, so we we left that out too. With prepackaged broco-slaw mix and cooked edamame, this is really a fast meal to whip up. We served it with brown rice, which was the longest part of the cooking.
I’m always on the lookout for new sweet potato recipes. Besides being tasty and popular with the kids, they have a lot more going for them than regular potatoes (e.g.: this site). So when I ran across this recipe for Sweet Potato Samosas on Culinate.com, I decided to give it a try. I added some ground beef, though you can leave that out for a veggie option. I’ve also thought peas were a required part of samosas, so I added a can. These were quite good and made a lot. In fact, with the peas and beef, I think you would need 2 batches of the dough for all of the filling. We just served some filing on the side and for left-overs. The green sauce was especially good!
It’s great to fire up the grill in the summer and when I ran across this recipe for Grilled Sweet Potatoes, I knew I had to try them. Wow, the lime-cilantro dressing on these was awesome! Paired with a burger topped with feta cheese and some lettuce, this was a great, easy meal.
We’ve started a pot herb garden with mint, basil and cilantro. So far, the mint has been going gangbusters, so there’s an abundance of fresh mint for recipes. Googling around for a good way to use mint in a main dish led me to this recipe from the Miami Herold. It was a nice change from standard burger, but very easy to make. We made some bread to serve it on and served with sweet potato fries.
Burger with Feta-Yogurt Sauce and Mint
Adapted from Linda Bladholm’s A Fork on the Road (reprinted here)
1.5 lbs ground beef
8 slices good bread
1/2 c plain Greek yogurt
4 oz crumbled feta
1 Tomato sliced
Fresh mint leaves
Form beef into patties, season with salt and pepper if desired. Cook on bbq grill.
While burgers are cooking, mix yogurt and feta. Toast or grill the bread.
Assemble burger with a dollop of sauce, slice of tomato and fresh mint leaves.
Bee-Bim-Bop, Bip Bim Bap, Bibimbap…Maybe there is a difference, but they all seem to be a tasty mix of veggies, especially cabbage, meat and eggs. I had originally planned on using this which more a guideline than a recipe, but we also had the recipe from the Bee-Bim Bop book our youngest read in class. We also couldn’t find any safe Hoisin sauce, so we made something with soy sauce, molasses, sugar and corn starch…
As we tend to do, we made a bit of a mashup and came up with a yummy meal.
~1 lb Skirt steak
3 cloves garlic, chopped
3 Tbs soy sauce
2 Tbs molasses
1 Tbs sugar
1 Tbs corn starch
rice wine vinegar
2 Tbs Olive oil
2 eggs beaten
2-3 green onions sliced
1/2 cabbage sliced
2 carrots sliced
2 cups bean sprouts
Handfull or two of spinach
In a large bowl mix the ingredients from garlic through vinegar. Grill the steak a few minutes on each side until cooked as desired. Slice across the grain into bite sized pieces. Add the steak to the sauce in the bowl while it is still warm and set aside.
Add 1 Tbs oil to a pan and heat over medium heat. Cook the egg like an omelet. When it’s cooked through remove from the pan and slice into strips.
Add the other Tbs oil to a pan and heat over med-high heat. Add the green onions and then cabbage and stir fry. Add the carrots and cook for a bit. Add the bean sprouts and cook stirring. Add the meat with the sauce and cook until the sauce has thickened a bit.
This recipe from Our Family Eats was a great, fast, weeknight meal. We added a bag of french cut green beans to add some veggies. Just like Our Family Eats’ kids, ours ate this up! The recipe made a lot, so the kids were happy to take it for lunch the next day.