I’m gearing up for a new week – a week that has to be better than last. It was the 3rd (and final) week of October travel for Mark and in addition, I was sick, we were without power much of last weekend, work was crazy busy, and we had a leak in our kitchen ceiling that resulted in a DESTROYED kitchen ceiling (hello, huge-ass HOLE) and a gaping hole in the tile of the girls’ bathroom. It will need to be fully retiled, patched, sanded, and painted.
Of course I’m now working on convincing Mark that we should probably just update that bathroom, too. Can a family of 4 survive a kitchen, master bath, and second bath remodel in just over 2 years? LET’S SEE! 😉
After spending much of last Thursday at home with a very talkative plumber (insert eye roll) who ripped my house to pieces, left a huge mess, and delivered a fat bill, I ran out the door as soon as Mark got home from Chicago. The piling to-do list had me on edge and I raced around running errands and most importantly, buying hair dye for the girls’ Halloween costumes. I’m trying to get in the Halloween spirit. I’m not there yet…
I didn’t have time to make it to the grocery store and so I resorted to using grocery delivery as I have been doing quite often. I hate the mark-up on certain items (meat!) but the convenience factor is HUGE. And to think, my kids will never know life without grocery delivery…or dial up internet. Ha!
I woman at church this morning stopped me to tell me she was pinning a recipe to make and as she followed the link, it took her to my blog. I always love hearing stories like that – made my day! I wanted to (but didn’t for some reason) ask what recipe she was looking to make. Some of the older recipes on my blog could sure use a face lift. I’ll get there someday!
With my expensive, home-delivered meat, I most recently whipped together this quick and simple Beef and Cabbage Stir-Fry from Cooking Light. If you follow along here, you know we don’t eat a ton of red meat but every once in a while, it really hits the spot. This lean flank steak is tender from its quick cooking and a bit of acid (vinegar) and salt (soy sauce). Big flavors and ready in a jiff! It’s a bonus that it’s so pretty with the beautiful – and nutritious- purple cabbage!
- ½ cup unsalted beef stock
- 2 tso cornstarch
- 2 Tbsp extra-virgin olive oil, divided
- 12 oz flank steak, cut against the grain into thin strips
- 3½ Tbsp low-sodium soy sauce, divided
- 1½ tsp granulated sugar, divided
- 4 cups chopped red cabbage
- 1 Tbsp minced fresh ginger
- 4 garlic cloves, minced
- 1 cup matchstick-cut carrots
- ¼ cup chopped scallions
- 1 Tbsp toasted sesame oil
- 1 Tbsp sherry vinegar
- 2 (8.8 oz) pkg microwavable brown rice, heated
- 2 tsp toasted sesame seeds
- Whisk together stock and cornstarch in a small bowl until smooth.
- Heat 1 tablespoon olive oil in a large, deep skillet over high heat. Add steak; cook, stirring occasionally, until browned, 2 to 3 minutes. Add 1½ tablespoons soy sauce and 1 teaspoon sugar. Cook, stirring often, until meat is charred, 1 to 2 minutes. Remove steak to a plate.
- To the skillet, add cabbage, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until cabbage begins to wilt, 2 to 3 minutes. Add stock mixture, remaining 2 tablespoons soy sauce, and remaining ½ teaspoon sugar. Bring to a boil; reduce heat to medium, and simmer until cabbage is crisp-tender, about 2 minutes.
- Stir in steak, carrots, scallions, sesame oil, and vinegar. Cook 1 minute. Serve over brown rice. and sprinkled with sesame seeds.
Weekly Menu: October 28th – November 1st
- Sunday: Beef Bourguignon over mashed potatoes
- Monday: Lemony Lentil Soup with crusty bread
- Tuesday: Mexican Chicken, Sweet Potato, and Black Bean Skillet
- Wednesday: Halloween Party!
- Thursday: Healthy Baked Chicken Parmesan and angel hair pasta, steamed broccoli