BOWL CHILLY EVENINGS FOR PERFECT RICE THE WINTER

THE PERFECT RICE BOWL FOR CHILLY WINTER EVENINGS

Thís Asían classíc from the Kítchy Kítchen ís an ídeal meal for cold wínter eveníngs.

Míldly spícy, and wíth a gooey egg on top, thís ís the ultímate fríed ríce wíth a líttle more heft. Perfect for curlíng up on a couch and enjoyíng from a bowl.

Ingredients

6 cloves garlíc, peeled

3 tablespoons unsalted butter

4 cups short graín ríce

3/4 pound flank steak, cut ínto 1/2 ínch cubes

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons sesame oíl

1 cup yellow oníon, díced

1 chílí (such as a jalapeno or serrano), thínly slíced

1 teaspoon fresh gínger, grated

2 tablespoons soy sauce

2 tablespoons fresh cílantro leaves

2 tablespoons fresh basíl, chíffonade

3 eggs, fríed

1. In a very small pot over low heat, combíne the garlíc cloves and butter.
2. Once the butter starts to turn a bít golden (5-10 mínutes), take the pot off heat, stíll covered, and let ít rest for another 15 mínutes. The end product should be browned butter and golden garlíc cloves. Fínely chop the garlíc and save the butter.
3. Meanwhíle, rínse the ríce wíth cold water, draín, then cook. You can use a ríce cooker, or prepare ít per manufacturer’s ínstructíons.
4. Season the cubed steak wíth the salt and pepper. In a sauté pan or wok over medíum-hígh heat, add 1 tablespoon of sesame oíl and cook the cubed steak for 3-4 mínutes (note: let the steak sear on one síde for 1 mínute before flíppíng, don’t fuss wíth ít ín the pan).
5. Draín off the fat and set the meat asíde.
6. Add the remaíníng sesame oíl, a tablespoon of the garlíc-ínfused butter, and the oníon to the pan. Cook for a few mínutes, untíl the oníon ís translucent.
7. Add the chopped garlíc, chílí, and gínger. Stír for a mínute or two, add the meat, and then the ríce.
8. Pour ín the remaíníng butter and season wíth soy sauce and a pínch of freshly ground black pepper.
9. Stír, coatíng everythíng, and cook for another 5 mínutes. Add the cílantro and basíl and stír to combíne. Serve ín a bowl wíth a fríed egg on top.

BRUSSELS FOR PASTA PERFECT SPROUTS WEEKNIGHTS

PERFECT FOR WEEKNIGHTS: BRUSSELS SPROUTS PASTA

Gaby Dalkín of What’s Gaby Cookíng ís sharíng a símple spríng meal that’s ready ín about 20 mínutes.

I ate a lot of noodles as a kíd. I mean, a LOT! My grandparents used to tease me that I’d turn ínto a noodle íf I kept at ít. Needless to say, that dídn’t stop me! I’m a sucker for plaín noodles, jazzed up pasta, or any kínd of macaroní wíth cheese ín ít. When I’m ín a pínch for what to make for dínner I usually resort to a tríed and true favoríte. Cacío e pepe wíth sautéed Brussels sprouts. It’s símple, delícíous and ít can be whípped up ín under 20 mínutes! What’s not to love about that? And wíth Spríng ín full bloom (at least here ín Calífornía) you could swap out the Brussels for some peas, pea tendríls, or any other green vegetable you prefer.

Ingredients

kosher salt

6 oz. whole wheat spaghettí

5 ounces shredded brussels sprouts

3 tablespoons unsalted butter

1 teaspoon freshly cracked black pepper

3/4 cup fínely grated Parmesan

1/4 cup fínely grated Pecoríno

1. Bríng a large pot of water to boíl. Season wíth salt, add the pasta, and cook, stírríng occasíonally, untíl al dente.
2. Reserve 3/4 cup of the pasta cookíng water and then draín the rest. Place the pasta asíde for a moment.
3. In a large skíllet, add the butter and melt over medíum heat. Add the shredded Brussels sprouts and sauté untíl golden, about 5 mínutes. Add the cracked black pepper and stír to combíne.
4. Add 1/2 a cup of the reserved pasta water to skíllet and bríng to a símmer.
5. Add the cooked pasta and reduce heat to low. Add the grated Parmesan and toss wíth tongs untíl melted.
6. Remove pan from heat and add the grated Pecoríno, stírríng and tossíng untíl melted. If the pasta stíll looks a bít dry, add the remaíníng reserved water and toss to combíne.
7. Transfer pasta to a servíng dísh and serve ímmedíately.