“If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food.” ~Sally Edwards
I really enjoy having dinner company.
We do not have dinner company that often, but I really enjoy when we do.I find most good hearty meals are designed to feed more than two people.
Last month we had friends for an evening of Fall food you can visit that post and read the entire Menu.
Two weeks ago we had friends for a night of Chili and corn Bread.
I love the excuse to design a Menu, set the table , shop with purpose and prepare a good meal and Wine with friends. Next week we are again having dinner guests and I am torn should I serve Home Made Chinese Food or a Rustic Italian dinner? Do you have a Great Menu to share?Please Look at the menu and take part in the survey to help me decide. TOP RIGHT OF PAGE
Home Made Chinese
Pot Stickers filled w/Pork served w/dipping sauce
Egg Rolls Home Made / Fried at time of serving
Beef w/ Ginger
Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 4 servings
1 pound sirloin steak, chilled
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons grated fresh ginger
2 teaspoons vegetable oil
1/2 teaspoon minced garlic
2 teaspoons lite soy sauce
1/2 cup fat-free reduced-sodium beef broth
2 teaspoons cornstarch
6 green onions, cut diagonally into 1-inch pieces
1/2 teaspoon crushed red pepper (optional)
4 cups hot cooked long-grain rice
Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper.
Saute ginger in hot oil a large nonstick skillet over high heat 2 minutes or until tan-colored. Add minced garlic, and saute 30 seconds. Add beef; cook 2 minutes, stirring constantly. Stir in soy sauce.
Stir together beef broth and cornstarch until smooth. Drizzle over beef mixture. Cook, stirring constantly, 1 minute or until thickened. Add green onions, and, if desired, crushed red pepper; cook 1 minute. Serve immediately over hot cooked rice.
Herb flat Bread
Spinach Salad w Prosciutto
Herbed Flat bread
* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)
1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
Recipe Courtesy of Martha Stewart Living