Soup always makes me feel better... but I have a bad habit of putting in too much 'stuff' and not enough 'soup'. Once my proportions are right - soups turn out a lot better. This one was a good one!
Teriyaki Beef Soup
8 oz boneless beef sirloin steak
2 tsp olive oil
1 lg shallot, thinly sliced
4 C water
1 C apple juice or apple cider
2 carrots, cut into thin slices (I used a veg peeler and peeled the mess out of it. This worked great!)
1/3 C cooked long grain rice
1 Tbsp grated fresh ginger
3 cloves garlic minced
1 tsp instant beef bouillon granules
2 C small broccoli flowerets
1-2 Tbsp Teriyaki sauce
green onion tops, slivered
1) Cut meat into bite sized strips. In a med skillet on med-high heat, add oil. Add meat and shallots - cook & stir until brown, about 2-3 min. Remove from pan and set aside.
2) In same pan - combine water, cider, carrots, rice, ginger, garlic and bouillon - bring to boil, then reduce. Simmer, covered ~ about 15 min until carrots are tender.
3) Stir in meat mixture and broccoli, simmer covered for about 3 min. Stir in Teriyaki sauce. Ladel soup into bowls, then garnish top w/green onion slivers.
I tend to forget about breakfast.... and in my house it's easy to do because my kids love cereal & toast, and that's much easier. However, when I do make breakfast, I tend to go all out. I've been in an apple-cinnamon kick lately and found a recipe for homemade syrup that would go perfectly with apple pancakes. I didn't get any pictures (long story, that doesn't end well for my husband.....) but whenever I make this again, I will definitely take some and share with ya'll!!
Apple Cinnamon Pancakes w/Homemade Syrup
Pancakes:
1) Use your favorite pancake mix (I LOVE Aunt Jamima's Buttermilk Complete. Just mix in water and you're good to go!) - - Remember, I don't measure much, so I'll do my best with the 'directions'. Put approx. 4 C of the mix in a bowl and use a mixer to mix in just enough water to thicken it up like cookie dough.... NOT pancake consistency yet!
2) Peel & grate 2 Granny Smith apples. Use the medium-ish sized side of the grater, so they are little slivers. Grate directly into the pancake batter mixture and then fold in gently. The juices from the apples will make up for any of the 'missing' water. Once incorporated, add a little water at a time to make it the right consistency for your pancakes.
3) Finish with the pancakes like you normally would - - large fryin pan, medium heat, bubble, flip... etc.
MEANWHILE:
Homemade Syrup:
1 C white sugar
1/2 C brown sugar
3 Tbsp cornstarch
1 Tbsp nutmeg
2 C apple cider mixture (I take a whole jug of apple juice - 2 quarts, I believe. Add in a handful of Cinnamon Imperials candy, stir or shake gently. Once it sits in the fridge for a bit the flavors mix well and it's the PERFECT juice to use for this syrup. If you chose to just use apple juice - - add in 2 Tbsp ground cinnamon.)
1/4 C butter
2 Tbsp lemon juice
1) Mix sugars, cornstarch, nutmeg in a medium sized pan. Pour in the apple & lemon juices and whisk together - heat on medium. Cook & stir constantly until it thickens a bit and boils.
2) Let boil for about 2 minutes, continue to stir. Removed from heat and then stir in the butter until melted and well incorporated. Once it sets for a little bit, it'll thicken even more.
3) Generously pour over the apple pancakes you just made! YUMMY!!
** I also made scrambled eggs with mozzarella cheese & green onion slivers and little sausage links. This was a GREAT breakfast - - too bad 'someone' missed it. Humph. **
ENJOY!!!
