New Recipes for week of March 7, 2010

STEAK & SHIITAKE FRIED RICE PG 184

Serves 4

I was in the mood for a lighter dish and I really like fried rice with veggies in it. Since this recipe didn't need a side dish with it, I chose a dessert instead. There are only about 3 dessert recipes left, so I chose one with lots of fruit in it. I hope that you enjoy both recipes. I am going to try them this weekend.


1 cup rice (white, basmati, or jasmine)
1 Tbl. olive oil
2 large eggs, lightly beaten
2 cloves garlic, minced
1 Tbl. peeled & minced fresh ginger
8 oz. steak of your choice, cut into 1-inch cubes
2 medium carrots, chopped, or 1/2 cup shredded carrots
1 cup snow peas, strings removed
1 cup sliced shiitake mushrooms or any mushroom variety
1/4 cup reduced-sodium soy sauce
2 tsp. toasted sesame oil
1/4 cup chopped scallions (white & green parts)

1. Cook the rice according to the package directions.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the eggs and swirl to coat the bottom of the pan. Cook until the eggs are firm and set, 1 to 2 minutes. Transfer the eggs to a cutting board and set aside.
3. To the same skillet, add the garlic and ginger and cook for 1 minute. Add the steak and cook until cooked through, 3 to 5 minutes. Add the carrots, snow peas, and mushrooms and cook until the mushrooms are softened, about 3 minutes. Add the soy sauce and sesame oil and bring to a simmer. Stir in the rice and heat through. Remove from the heat and stir in the scallions.
4. Slice the eggs into thin strips. Spoon the fried rice onto a serving platter, top with the eggs, and serve.

BLUEBERRY-NECTARINE GALETTE PG 291

Serves 6

One 9-inch refrigerated piecrust

2 medium ripe nectarines or peaches, peeled, pitted, and thinly sliced

1 cup fresh or frozen blueberries (keep frozen until ready to use)

2 Tbl. sugar

1 tsp. ground cinnamon

1 tsp. cornstarch

1. Preheat the oven to 375 degrees. Unroll the piecrust onto a large baking sheet.
2. In a large bowl, combine the nectarines, blueberries, sugar, cinnamon, and cornstarch and toss to combine. Arrange the fruit mixture in the center of the pie crust, leaving a 2-inch border around the edges. Pull up the sides of the crust slightly and fold over the filling, covering it somewhat, but leaving the center uncovered. Bake until the crust is golden brown, about 20 minutes.

Check the cookbook for more information on the recipes. Enjoy!!