Here is another recipe that is a "go to" here at the cottage. It is simple to make, easy on the food budget, and can feed six or more. Like soup or chili, if more people than you expect show up for dinner, this recipe can
accomodate. Just add more veggies.
This happens to me often. Two nights ago, we ended up with seven around the table, when we invited our friends, the
Cummins, over for dinner. Last night, we had seven again, because Jonathan and Sarah dropped by, and brought sweet Emily Prince with them. Shouldn't there always be room for one (or four) more at the table?
To illustrate how you can add to the recipe, when we invited the
Cummins, it was very impromptu. Unexpected. But we really, really wanted them to stay. I had already started this recipe for supper. To be sure we had enough, I added another half-cup of rice and a bit more water to the skillet, and threw in a can of sliced carrots at the end. But I get ahead of myself.
Gather your ingredients:
Ground beef, two or so heaping cups of Asian vegetables (I buy the huge bags from the freezer section at Sam's or Wal-Mart, with the zip top, and keep a measuring cup in the bag, in the freezer), two cups of long grain brown rice, a can of coconut milk, some soy sauce, and red pepper flakes. (Post-edit: you'll want a pinch of ginger, a cube of beef stock, and some coarse salt too.)
Start your brown rice, in your handy dandy cast iron skillet:
Put your two cups of rice in, along with about three cups of water (whatever ratios the package directions call for), a cube of beef stock, and about a quarter cup of soy sauce. All these flavors will simmer together, as your rice absorbs the liquid. Bring all to a boil, reduce the heat, put a lid on it, and simmer it.
After a half hour or so, when your brown rice is halfway done, add the coconut milk, re-cover your skillet, and finish off your rice, stirring occasionally. This will already start smelling heavenly.
As your rice is simmering, brown your beef, with...oh, about a teaspoon of ground ginger, and a pinch of coarse salt:
When your rice with the coconut milk mixture is ready, combine your browned ground beef with that. Then, at the end, add your Asian vegetables, and heat them through. Finish off with as much or as little red pepper flakes as you'd like.
Then, have some friends over.
Gabbi Grace is in the white onesie, and our grandson Timothy is in the green onesie. They were having such fun, hanging out in Timothy's crib. They're BFGF. (Boy friend/girl friend)
The Cummins family, Michael, Megan, and their new baby girl Gabbi Grace.
The "East Tennessee Asian Beef" recipe is, I am sure, a tweak of something I saw somewhere, some years ago. It is a cottage favorite. I'm pretty confident you'll love it too. Couldn't be easier, it is so inexpensive, and feeds a lot.
Take a large griddle, or rimmed baking sheet, and line it with foil. (My pan up there is a Calphalon nonstick, hard anodized griddle - the biggest size they make. It barely fits in my oven...it is also oven-safe, to 500 degrees.)
Pop it in a cool oven. Put it in diagonally, if your griddle is also too big for your generously sized oven. Turn your oven on to 400 degrees. Walk away for 17-20 minutes.
Um...sorry. A bunch of bacon got inhaled before I could even snap the picture. Soooooo good. Soooooo easy.
