Roasted Cauliflower

I'm cheating again. I posted this recipe for the first time last year but it's worthy of a repost with pictures-- it's too yummy! And it makes a believer out of former cauliflower haters (like my husband.) Spicy and crunchy and savory and oh, so good!

Ingredients
1 medium or large head of cauliflower
1/3-1/2 cup olive oil (depends on the size of the cauliflower)
4 cloves garlic, crushed
1 teaspoon crushed red pepper
salt and pepper

How To
Mix the olive oil, red pepper, fresh ground black pepper (about a teaspoon) and garlic together. Wash the cauliflower and remove the florettes, cutting as much of the stems off as possible. Break the florettes up into bite-sized pieces and place in a bowl.

Drizzle with the olive oil mixture and sprinkle with salt, about a tablespoon.

Mix well. Let "marinate" for 20-30 minutes while preheating the oven to 400 degrees.

Spread the cauliflower over the bottom of a shallow baking pan and place in the oven.

Roast for 20-25 minutes, occasionally stirring in order to achieve even browning. Serve hot.

Here is is, served up with pork chops, mashed pots and homemade gravy:

Garlicy Buttery Spinach

I love spinach. I made this last night to go with some chicken curry and naan. The not-very-secret ingredient? Homemade chicken stock.

Ingredients
1 bag frozen spinach
3 big cloves of garlic, minced
1/2 onion, chopped
1/2 cup chicken stock
3 tablespoons butter
salt and pepper

How To
Saute the onions and garlic in the butter until translucent. Have you ever heard the trick of cooking onions and garlic before guests arrive for dinner, even if they're not part of the meal? I think my mom taught me that one.

Add the spinach and chicken stock. Cook until the spinach is bubbling and bright green. Season with salt and pepper to taste. If you're feeling naughty, lob another tablespoon or two of butter into the pan just before serving.


This does a great job of cutting through the spiciness of curry, though this could also easily be a creamy accompaniment to steak or grilled chicken with the addition of some Parmesan cheese and a pinch of nutmeg.

Chicken Stock

I just finished reading Michael Ruhlman's The Elements of Cooking: Translating the Chef's Craft for Every Kitchen, which is 1/3 essay and 2/3 reference guide. It may sound like a funny thing to sit down and read cover-to-cover but one of my favorite non-fiction books is Words on Words, a reference book exploring the origins of various words and phrases in a mildly insulting way. Yes, I sit around reading reference books. Wanna fight about it?

Ruhlman puts a lot of emphasis on making your own stock, which, yes yes yes, you gotta make homemade stock. Store-bought stock... it's like having a cup of weak tea when you're dying for a mug of strong black coffee. Technically, they are both hot morning beverages but to say they are the same thing is silliness.

But Ruhlman emphasizes veal stock, which is a problem in this household for a couple of reasons:

1) We have a 14-square foot refrigerator. I know bones don't have to hang around for long, but it's far more practical for me to make room for a roast chicken that we can have for two meals before it ends up in the stock pot.

2) It's veal. Now, I am not so stupid as to think that when I go out to eat, the chef isn't spiking sauces and whatnot back there with veal stock (and gobs of butter) but I just can't bring myself to go out and buy veal. The ethical issues surrounding of veal are well-documented, I won't go into it here, and I already feel an ethical weight regarding my choices in the grocery store... I don't need to add veal to the list.

3) I make a kick-ass chicken stock that is magical on its own. Now, I won't claim it's equivalent to veal stock, but that's okay. I'm not really interested in trying to imitate the work that happens in a professional kitchen because, well, I'm not a professional. I'm a home cook and I like that. Now, if I was over at French Laundry at Home, I would be making veal stock because with a project like that, you've got to go big or not at all.

4) Chicken stock speaks to my frugal nature. I know, I probably don't seem like a very frugal person at all with all I cook, but I'm a wee bit fanatical about trying to waste nothing and spend as reasonably as possible. I love that I can roast a chicken, serve roast chicken for dinner, then pick the carcass clean the next day and make curried chicken salad or whatever, and then make stock with the carcass. My eyes, they gleam with penny-pinching delight. Here's how I make mine:

Ingredients
1 chicken carcass (don't worry about picking it too clean-- bits of meat and skin will add flavor while the bones will give gelatin.)
2 onions, roughly chopped
3-4 carrots, roughly chopped (I was really lazy with my chopping this time. Sorry, carrots!)
1-2 celery ribs, roughly chopped
a few peppercorns
1 big bay leaf

Now, you're going to learn how you like your stock as you go. Some people add garlic and I try that every once in a while. Anytime you try something new, write a reminder to yourself on the container. Monkey around with herbs and other aromatics. You'll find a combination that speaks to you before long.

My father-in-law and I have long talks about making stock (he makes a chicken/beef blend that he gives out to people he likes and thank goodness we are people he likes! Did I marry into the right family or what?) and we both agree that you can almost never have too many onions or carrots but celery is another thing entirely. Too much celery will make a stock bitter and weird-tasting.

How To

Dump all of your ingredients (save the peppercorns and bay leaf) into a pan and pop it in the oven at 350 degrees. Let everything roast for about thirty minutes or until everything is nice and brown and fragrant. Watch your bones-- burn them and you're sunk.

While everything roasts, bring a kettle of water to boil and get your crock pot or stock pot ready. I'm a big fan of my crock-pot:

But you can also use a stock pot over very low heat. I prefer my crock pot because I have a gas stove, which I just don't feel comfortable leaving on while I'm out (I imagine the cat climbing up there and setting her tail on fire or something) and a crock pot is great for cooking stock because it abides by the #1 rule of making stock:

Don't boil it. Don't even simmer it, if you can help it.

But I'm getting ahead of myself. Once your bones and veggies are roasted, dump everything in your stock pot or crock pot. Now, take that boiling water and use it to clean all the lovely brown bits from your pan and dump that water over the chicken. Mmm. (Why boil the water first? Cold water + hot pan = warped pan. The pan may even "pop" and splatter everywhere. You don't want that.)

Pour additional water into the pot to cover and then add the bay leaf, peppercorns and any other herbs. Put it on very, very low heat or the low setting on the crock pot. Let it go for three or four hours. Scum will start to come to the top and you should scrape that off from time to time but there is no reason to stir it.

Your house will smell wonderful. Now it's time to stain your stock. I do this in two times-- once with a regular strainer to take out the big stuff, then a second time through a strainer I've lined with cheesecloth. Cheesecloth, how I love thee. So cheap, so useful! But someone tell me what is going on with this package image-- are they straining tomato soup on top of a car? Hmm.

Chill the broth overnight. The fat will come to the top and you'll skim that off and be left with lovely, gelatinous, golden chicken stock. If space is an issue for you, like it is for me, you can reduce the sauce further by simmering it for a while.

I realize this probably sounds sort of complicated but it really, really isn't. You'll do it in your sleep after a few times and it just feels so good to walk into a house where stock has been cooking.

Mango-A-Go-Go

And now, another entry from that delightful series, Watch My Headless Torso Cut Up Fruits & Vegetables. Today, we turn our attention to the mango.

Years ago, I got a panicked call from a newly vegan friend, wanting to know how to cut up a mango. In his newly vegan zeal, he'd bought a case of them from Costco but had no idea how to "get the fruit out" as he said. Too bad he asked me in those days when digital cameras were still rare. It's much easier to explain it this way.

Choose a fruit that is brightly colored, fragrant and just a little soft. I usually buy my mangos a little on the green side, then leave them on the counter to ripen because I'm sort of cranky about having my fruit over-handled.

Turn the mango on its side with the stem pointing away from you. Cut one side of the mango off in a straight motion. You can't cut a mango in half because there is a fibrous pit in the middle. Instead, you cut down the sides.

Repeat with the other side and you'll be left with three pieces of mango. Note my itty-bitty counter space. I think I have 4 square feet of counter space in the entire kitchen.

Take one of the sides and gently draw your knife through the mango flesh, trying not to cut through the skin (but don't worry if you do.)

If you've kept the skin in tact, you can then "pop" the meat out of the skin by gently pushing on the back of the fruit. It's a very satisfying moment.

Now, you can either pull the meat away from the skin...

...or you can get all fancy and tidy and methodically cut the meat away by cutting between the skin and the meat. Go slowly-- this isn't Shogun and you need your fingers. Mango is slippery and soft, so you can cut yourself and bruise the fruit if you move too fast and press too hard.

Now there's the pesky center part to deal with. Use you knife to remove the skin:

Then make a series of cuts around the exterior:

Then cut the fruit away, trying to cut as close to the pit as possible:

Once you've cut as much of the fruit away as you can, you can have the private pleasure of pulling the remaining flesh off the pit with your teeth. It's one of my favorite parts of the mango, made better by a trashy magazine and a chaise lounge in the sun. Look, I do too have a head:

V for victory! I had a Saint Patrick's Day party to attend and had to run but I happily had mango for breakfast this morning.

Beet and Fennel Salad

Our dinner last night was one of the best we've had at home. My husband slow-smoked our boneless rib-eyes after seasoning them with his homemade beef rub. I made mashed potatoes with sauted garlic and shallots and a beet and fennel salad that stole the show.

Ingredients
2 raw beets, any color. (The golden beets were wonderful here. Just so you know-- red beets will turn your salad pink.)
1 medium fennel bulb
1/2 cup feta cheese
1 tablespoon poppy seed dressing

How To
Roast the beets, let them cool, peel them and chop them into bite-sized pieces. Clean and chop the fennel bulb as thinly as possible. Toss the fennel, beets and dressing together. Refrigerate until ready to serve. You can leave it in the fridge for as long as 6 hours. Just before serving, toss with the feta cheese.

Avocado time...

This post is for my friend, Jennifer, who confessed she doesn't know how to cut open an avocado. This reminded me of a story one of my professors in college told. She'd grown up on the east coast and came west to attend UCLA. At a party, she had her first taste of guacamole. She asked the host for the recipe and went to try making her own batch.

Because she didn't know, she bought hard unripe green avocados. Remembering the softness of the guacamole, she decided to boil the avocados in their skins. After 20 minutes of boiling away, one exploded, plastering her apartment's kitchen with green mush.

So, start with a ripe avocado. A ripe avocado has a black skin that gives easily when you hold it in your hand and press your thumb in. Get a nice sharp knife and cut the avocado in half by slicing it down the center and rolling the avocado around the pit until you've come full circle.

Put down your knife and take the avocado in both hands with one half in each palm. Give it a good twist.

Voila!

Now, how do you get that blasted pit out? You can dig it out with a spoon, but the most elegant and economical way to remove the pit is to use a knife.

This part takes a little faith and a little practice-- thunk your knife blade deep into the pit of the avocado. Don't worry if you have to strike it a time or two.

Pick up the avocado in one hand and the knife in the other and twist them in opposite directions. The pit will stick in the knife and lift neatly out. Whee!

Cut each half into quarters for easy pealing. If you're looking to have fancy-schmancy avocado cups for crab salad or what have you, take the more difficult path and don't cut.

Peel the skins back carefully. It should come off in one big piece and leave you with a lovely chunk of avocado meat. If your avocado is very ripe, the skin might come off in crumbly bits that you have to pick at.

Slice your avocado up and squirt with lemon if you're not planning to serve it right away-- lemon will keep it from turning brown. If you're planning to eat it right away, all you need is a little salt and pepper.

The Best Pork Chops

An easy week-day meal that fills the house with unbelievable good scents. Watch out for thin pork chops-- you want some nice, thick chops for this recipe. The apple is optional. You can skip it and just make the sauce.

Ingredients
2 thick pork chops
1 apple, peeled and sliced (optional)
1 teaspoon chopped, fresh rosemary
1/2 cup apple cider
2 tablespoons apple cider vinegar
1 heaping tablespoon whole-grain mustard
olive oil
salt and pepper

How To
Heat oil in a pan while seasoning both sides of each chop generously with salt and pepper. Brown the chops for about 5 minute on each side. Once the chops are browned, pour the apple cider and apple cider vinegar in the pan. Let the pork chops simmer in the juice for 10-15 minute or until no longer pink inside.

Once the chops are done, remove the chops and let them rest, covered in foil. Add the mustard, rosemary and apples to the pan, letting it simmer for about 5 minute or until the sauce has thickened and the apples are cooked. Cover each chop in apples and sauce and serve.

Steamed Artichokes

I could eat a huge artichoke every day. I don't even need the butter to dip it into if it's cooked just right. In spite of my love for them, I waited a long time to try cooking one on my own. Those giant, pointy orbs in the grocery store just didn't look like the open flowers served to me at Houston's. After learning how to prepare and steam one, I had what can only be described as the "I-coulda-had-a-V8" moment of forehead smacking. It's the perfect food-- fancy without too much fuss. And a little dish of melted butter served along side ain't bad either.

Ingredients
1 fat artichoke per person
1 garlic clove per person
a lemon
salt

So here's how I prepare my artichokes for steaming. I hope you enjoy my decapitated demonstration. First, I wash them and then hack off the stem to make a flat bottom. Here, I cut a little too much and sacrificed some of the precious choke (oops!):
Next, cut the top off the the artichoke. This little bundle of leaves at the top is all thorns; you're better off without them:
Viola!
Then use kitchen shears to trim the remaining thorns from the big leaves (note my tricky photography-- the bottom of the artichoke is still there. Shock horror! So, the order isn't that important.)
Now that your artichoke is ready to go, how do you cook it without turning it into a soggy and bland mess?

Pour about an inch of water and generous salt into a stock pot and place a steamer in the bottom of the pan. Cover the pan and bring to a boil. I used to think steamers like these were too old fashioned. Surely, there was something better out there. Sorry, nope! Every home kitchen should have a steam basket.
Put your prepped artichokes in the steamer and squirt with lemon juice. I like to "open up" my artichokes by putting my thumbs in the middle and pulling gently. I then crush a garlic clove in the center of each, sprinkle generously with salt, then cover and walk away, letting them simmer gently until a leaf from the center comes out easily. This can take an hour. Don't let all that water boil away!

And then all your hard work is rewarded. Yum:

Apple Crumble

I'm not a huge pie person. I guess I've had too many wooden pie crusts that left me wary. Besides, the star of any pie is the filling, right? I'd rather have a big portion of lovely fruit with a crunchy salty-sweet topping any day. Besides, then you don't have to feel guilty about pairing this with some vanilla ice cream. Yum.

Ingredients
For the filling:
6 medium apples, peeled, cored and chopped into large chunks (I like to use granny smiths)
1/2 cup raisins (optional)
1/4 cup sugar
3 tablespoons cinnamon
1 tablespoon butter, melted

For the topping:
3/4 cup old-fashioned oat meal
2 tablespoons flour
1/3 cup brown sugar
1 teaspoon salt
3 tablespoons of cold butter

How To
Preheat your oven to 350 degrees. Combine all the ingredients for the filling and mix well, then pour into a pie dish. Place in the oven and let bake for 15-20 minutes or until the apples begin to soften and become fragrant.

While the apples bake, combine all of the ingredients for the topping, save for the butter. Combine very well. Chop the cold butter into small chunks and add to the topping mixture. Use your hands to incorporate the butter until the mixture is very crumbly. Once the apples are ready, sprinkle the oat mixture on top and bake for an additional 10-15 minutes or until the oats have a nice, golden color. Serve warm or hot.

Roasted Baby Tomatoes

I'll admit it-- I made a batch of these a few days ago for my husband and I to have with dinner and I gobbled them all up before he came home.

These tomatoes are delicious served warm from the oven but are also wonderful pizza toppings or combined with buffalo mozzarella and basil as a twist on the classic caprese salad.

Ingredients
1 pound cherry tomatoes (or any small tomatoes you can find)
6 garlic cloves, pealed and coarsely chopped
1/4 onion, chopped
2 teaspoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes

How To
Combine all the ingredients while preheating the oven to 400 degrees. Spread the tomatoes in a single layer on a baking sheet. Bake, stirring occasionally, for 20-25 minutes or until the tomatoes wilt and collapse in on themselves and everything caramelizes a bit. Serve warm or let cool for future use.

Beef Stew!

So good, it needs an exclamation mark.

Ingredients
1 pound stew beef, cubed
2 medium onions, chopped
6 garlic cloves, pealed and cut in two
1/3 cup butter
1/4 cup flour
1 dark beer
1 cup carrots, chopped
2 cups potato, cut into large pieces
1 cup sliced mushrooms
1/2 cup peas (I use frozen)
salt and pepper

How To
Brown the stew meat quickly in a dutch oven over a medium flame. Remove the meat and set aside. Turn down the flame and add half of the butter, onions and garlic to the dutch oven and saute until the onions are soft and dark brown. This can take a while-- 30 to 45 minutes. Add the remaining butter and flour to the pan. Mix well and cook for at least 20 minutes. The flour/onion combination should become dark brown.

Add the beer and stir, then add in all the remaining ingredients, save the mushroom, peas and salt. Cover the dutch oven and place in a 350 degree oven for 1 1/2 - 2 hours. Add the peas and mushrooms and let cook for 30 more minutes. Add salt to taste and serve hot with crusty bread.

Stuffed Tomatoes

These tomatoes are yummy and healthy. Of course, you have to like anchovies to like these. Lucky for me, I do! These can work as an appetizer or a light lunch for 2. If you have leftover filling, it's terrific on a piece of crusty bread.

Ingredients

a dozen small tomatoes (obviously, the smaller the tomato, the more you'll need)
1 can canelli (white kidney) beans, drained and rinsed
4 anchovy fillets, diced
1 tablespoon capers
1 tablespoon chopped parsley
2 tablespoons grated Parmesan cheese, plus more for sprinkling
pepper

How To

Prepare your tomatoes by cutting a small slice from the bottom, making it easier for the tomato to sit upright. Cut the top off the tomato and scoop out the seeds and pulp. Place the tomatoes upside down on a paper towel as you do this, giving them time to drain while you prepare the filling.

In a bowl, combine the remaining ingredients. Generously fill each tomato and place on a non-stick baking sheet. Broil at 400 degrees for about 10 minutes or until the tops of the tomatoes are a deep, golden brown. Let the tomatoes cool for at least ten minutes.

The bigger the tomato you use, the more likely it is you'll end up eating them with a knife and fork. Not that that's a bad thing!

Roast Chicken

There's something simultaneously rough and elegant about a whole roasted chicken. This recipe creates a chicken with a gorgeous, dark skin and tender meat. Be sure to use an instant-read meat thermometer to test the doneness of your bird-- it's the only way to get it just right.

Ingredients

1 chicken, 3-4 pounds (not kosher)
2 cups apple cider
1 tablespoon chopped fresh rosemary
3 garlic cloves, crushed
1/4 cup kosher salt
1 onion, pealed and cut into quarters
1 cup roughly chopped carrot
1 cup roughly chopped celery
1 apple, peeled and chopped
olive oil
salt and pepper

How To

Rinse the chicken in cold water and remove the giblets. In a freezer bag, combine the apple juice, salt, garlic and rosemary. Place the chicken in the solution, squeeze the air out of the bag and seal it. Put the chicken in the fridge and let soak for about an hour.

Preheat your oven to 350 degrees. Place the onion, carrots and celery at the bottom of a small roasting pan. Remove the chicken from the apple juice solution. Pat the skin dry with paper towels. Stuff the chicken with the apple. Place the chicken breast-side down on the vegetables. Brush the skin with olive oil. Sprinkle with salt and pepper. Place the chicken in the oven for 30 minutes.

After 30 minutes, turn the chicken breast-side up and brush the skin with olive oil and sprinkle with salt and pepper. Turn the oven temperature up to 450 degrees. Bake until the breast is 160 degrees, about 30 minutes. Watch the make sure the skin is not becoming too dark too quickly. If this occurs, "tent" the chicken with a piece of foil.

When the chicken is done, remove it from the oven and let it rest for 10 minutes. Be sure to save the roasted vegis and chicken carcass to make stock!

Fresh Cranberry Sauce

Super easy and impressive! I eat this by the spoonful, all by itself.

Ingredients

1 bag fresh, raw cranberries
1 cup fresh orange juice
1/2 cup sugar
1 tablespoon Triple Sec
the zest of 1 orange (I always use an organic orange for this)

How To

Simmer all ingredients together until the cranberries start to "pop" and the sauce turns thick and bright red. Serve hot or cold.

Savory Apples

I'm making these for Thanksgiving! The sauce is lovely. Be sure to not overcook your apples and to use fresh rosemary. Good as a side dish or served with roasted chicken or over pork loin. Serves 4 but can be doubled and tripled as needed.

Ingredients
2 large apples, pealed and sliced
1 cup apple cider or hard cider
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh, chopped rosemary
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup dried cranberries (optional)

How To
Combine all ingredients (except for the apples and cranberries) in a large saucepan. Simmer for 5 minutes, stirring occasionally. Add the apples and cranberries. Cook until the apples are soft and the cranberries are plump. Remove the apples and cranberries, then bring sauce to a boil and let thicken. Pour over the apples and serve warm.

Oven-Fried Chicken

Crunchy, flavorful and never dry. Great as a basis for Chicken Parm.

Ingredients
2 pounds chicken breast tenders
2 cups buttermilk
2 cups panko (Japanese "breadcrumbs")
1/4 cup olive oil
2 eggs
2 tablespoons dijon mustard
1 tablespoon maple syrup
1 tablespoon paparika and cayanne pepper
1 teaspoon each black pepper, salt, granulated garlic, oregano, and Herbes de Provence

How To
In a large plastic freezer bag, combine the buttermilk, maple syrup, all spices except for the Herbes de Provence. Add the chicken breast tenders and place in the refrigerator for at least an hour.

Preheat the oven to 425 degrees. Combine the egg, mustard and Herbes de Provence in a shallow dish. Combine the panko and olive oil in another shallow dish. Drain the chicken and pat dry with paper towels.

Coat each piece of chicken with the egg mixture and then the panko. Arrange on a non-stick cookie sheet and bake for 20-25 minutes, until the coating is golden brown and crisp and the chicken is no longer pink.

Spinach-Stuffed Potatoes

Yummy!

Ingredients
2 potatoes, baked and cooled
1 16-ounce bag of frozen spinach, thawed and squeezed to remove as much water as possible
2 ounces of gruyere or swiss cheese, chopped into very small pieces (not shredded)
4 tablespoons crumbled bacon
1 teaspoon granulate garlic
4 teaspoons butter, melted.
2 tablespoons cream cheese
freshly ground pepper (to taste)

How To
Cut the potatoes in half and scoop out the insides to create a little boat (you won't be using the removed potato. Potato pancakes for another meal, perhaps?) Combine the remaining ingredients, save for the butter. Fill the potato skins with the spinach mixture. Drizzle with melted butter. Bake at 350 for 20-25 minutes. Serve hot.

"Grilled" Asparagus

People always rave about my asparagus and it's one of the easiest things on earth to prepare. Generally, I throw it on the grill alongside whatever we're grilling that night, but you can also pop it in the oven.

Ingredients
1 bunch asparagus with the tough, woody part snapped off
1 tablespoon olive oil
1 teaspoon granulated garlic (fresh garlic can scorch and turn bitter easily on a hot grill)
salt and pepper

How To
Take two sheets of aluminum foil and lay them across one another so they form an X. Place the asparagus in the center. Drizzle with olive oil. Season with the granulated garlic and lots of salt and pepper. Wrap the seasoned asparagus tightly in the foil. Grill or bake at 350 degrees for 20-25 minutes.

Yogurt Chicken Skewers

Great on the grill with a side of rice pilaf or couscous.

Ingredients
1 pound chicken breast, cut into chunks
1 small (8 ounce) container of plain, non-fat yogurt
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon Cayenne pepper
1 teaspoon fresh ground black pepper
1 large pinch crushed saffron threads
1 dash of cinnamon
1 tablespoon minced ginger
3 crushed garlic cloves
grilling vegis cut into chunks-- I like red onion, summer squashes, bell peppers, and baby tomatoes

How To
Combine the yogurt and spices. Pour over the chicken and let marinate for several hours, preferably overnight. Heat your grill and begin assembling the chicken and vegis on skewers (soak the skewers in water beforehand to minimize burning.) Sprinkle with salt and place on the grill. Cook for about 20 minutes, turning occasionally. Serves 2.

Teriyaki Beef

I made this for dinner last night and both my husband and I were over the moon over this. A great use for leftover tri-tip!

Ingredients
2 cups grilled beef, cut into bite-sized pieces
2 cups julienned vegetables-- asparagus, carrots, green beans or even broccoli rabe work well here
2 cloves chopped garlic
1 tablespoon olive oil
1/4 cup soy ginger broth
1/3 cup teriyaki sauce
2 tablespoons white wine
2 tablespoons soy sauce
1 tablespoon Chinese 5 spice
1 tablespoon crushed red pepper
1/4 cup chopped macadamia nuts
chopped green onion

How To
Saute the garlic in the oil until soft. Add the broth, wine, soy sauce, 5 spice, red pepper and vegetables. Saute until the vegetables are nearly cooked. Add the beef and teriyaki sauce and saute. Add the macadamia nuts in the last minute. Serve over white rice with the green onion.