As I continue my guest blogging countdown to Mother’s Day I would be remiss not to include my sister-in-law’s favorite recipes. After all, she did serve as the inspiration for this series. Her husband (my brother) is not exactly the world’s greatest cook, but as a firefighter he is responsible for preparing at least one dinner a week for the guys at the station. (She jokes that he cooks more for his fellow firefighters than he does for her.) Consequently, his culinary skills are not that shabby.
The following recipes are evidence of this fact. The first one is a simple steak and asparagus stir-fry my brother says any husband can make despite his prowess (or lack thereof) in the kitchen. It is a variation of my sister-in-law’s favorite take-out dish—-beef and broccoli stir-fry.
The second recipe is even easier to make. Honestly, it really doesn’t get any simpler than a fresh berry parfait. Not only is the dessert a refreshingly light way to end the meal it’s healthy and kids love it too (at least ours do).
STEAK AND ASPARAGUS STIR FRY
Ingredients:
3 tablespoons canola oil, divided
1 teaspoon sugar
2 teaspoons fresh minced ginger, divided
1 pound beef sirloin steak, thinly sliced
2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1/2 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 1/2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup sliced red pepper
1 cup sliced mushrooms
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup chopped green onions
1 tablespoon toasted sesame seeds
Directions:
In a shallow dish (or large plastic Ziploc bag) combine 1 tablespoon of oil, sugar, and half of the ginger. Add beef and coat liberally. Let stand for at least 15 minutes.
In a bowl, combine the cornstarch, broth, soy sauce, sesame oil, vinegar and remaining ginger. Mix well and set aside.
In a large skillet or wok, brown beef in 1 tablespoon of oil. Remove and cover to keep warm.
Add 1 more tablespoon of oil to the pan. Stir-fry asparagus, red pepper and mushrooms for a minute or two. Add water chestnuts and onions; stir-fry for another 2 minutes. Add cornstarch mixture to the skillet. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through.
Serve over hot rice. Garnish with sesame seeds.
FRESH BERRY PARFAITS
Ingredients:
2 cups strawberries
1 cup blackberries or blueberries
1 cup raspberries
1 tablespoon sugar
1 8 oz. container mascarpone cheese
1 cup heavy whipping cream
1 teaspoon vanilla
3 tablespoons powdered sugar
Fresh mint
A few whole berries to garnish
Directions:
Cut strawberries into quarters.
Place all the berries in a large bowl and sprinkle with the sugar. Mix gently and set aside for about 30 minutes.
Using a mixer beat the mascarpone, heavy whipping cream, powdered sugar and vanilla extract until soft peaks form.
Take four parfait glasses and layer the berries with the cream.
Garnish with a sprig of fresh mint and a few fresh berries.
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