Some Carrots, Oranges, & Sweet Potatoes Walked into a Pot of Rice…

Me: So are you going to go to your prom?

Mark: YEAH I AM.

Me: So is there anyone you have your eye on?

Mark: eh, not really.

Arlene: Well, you can’t take Alison. Or me. That would be weird.

Mark and myself: * cracking up *

 

~~~

 

So, I present to you, the marriage between carrot fried rice and garlic-butter rice. We’ll call it… Carrot and Sweet Potato Stir Fry with Steak and Jasmine Rice!!! Soo, here we go–

😀 😀 😀 For the following meal, designed to serve four hungry people, two of whom are teenage boys, you will need…

 

2 cups of Jasmine rice, plus the corresponding 3 cups of water

3 tbsp butter

1 bunch of scallions

5 to 6 blood oranges or 7 to 8 clementines, if you have trouble finding blood oranges

3 limes

1 lemon

5 pieces of garlic

2 to 2.5 lbs of steak — we used sirloin tips, but any of your favorite type of steak will do! If you don’t eat red meat, substitute chicken, tofu, or even — gasp — you could top this with a sunny side up egg. I know, this is that egg FREE life, but I do admit that I occasionally eat a sunny side up egg every now and again… 😉 Sorry Mark.

And you will also want to marinate the steak, list of ingredients to follow…

 

Also — for the dessert —

4 to 6 cups of sliced peaches or, if it is winter, then frozen sliced peaches

few tbsps of brown sugar

crumble topping to your desired favorite recipe

cinnamon as needed

Assemble and then bake at 350 degrees Fahrenheit for 35 or so minutes. Yum! Serve warm and even top with ice cream, if desired.

 

First, before you do anything else, you will want to… MARINATE THE STEAK!!!

For the steak marinade —

juice of 6 limes

juice of 3 lemons

half an onion, roughly chopped

4 cloves of garlic, crushed and roughly chopped

splash of olive oil

 

Marinate in the fridge from the morning until right before it is time to start cooking the dinner.

 

Next up,.. measure out the 2 cups of Jasmine rice. Melt the butter and roughly chop 3 cloves of garlic, as well as half a large shallot, or alternately one small shallot (depending on what they have at the store that day!) Next, slice one out of the required 2 bunches of scallions in large-diameter slices. Add the garlic and scallions to the butter, as well as the handful of finely-diced shallot pieces.
Saute the veg for 3 or 4 minutes until the shallot is just beginning to become almost see-through, and then add the rice. Toast for about a minute, maybe a minute and a half. Then add your 3 cups of cold water. Cover with a lid, and turn the heat up all the way to high. Bring to boil, and then stir gently with a large wooden spoon from the top to the bottom. Now re-cover. Reduce to simmer.

 

Set a timer for 10 minutes and then let simmer without lifting the lid. When the timer dings, DO NOT LIFT THE LID — set another timer for an additional 10 minutes and turn off the heat under the rice. Allow the rice to finish steaming over the cooling burning for another 10 minutes and then uncover and gently fluff with a fork or a wooden spoon.

 

Now, in the mean time, your sous-chef (in my case, Ben was on the job!) should rinsing, peeling, and slicing up a ton of large carrots or rainbow carrots. This also works with baby carrots, but we tend to prefer large carrots because YOLO 😉 Ok, fine, no one actually says YOLO anymore but — whatever!!

 

Sooo. I peeled, Ben and Arlene sliced, and then Ben cut open and juiced all the blood oranges, limes, and lemon that we would be needing for the sauce. Next. I heated up a large pan over medium-high heat and added a generous sploosh of olive oil and the remainder chopped-up shallot and half a shallot that was left from what I didn’t use in the rice. Next, add the remaining sliced bunch of scallions and the other 2 cloves of roughly-chopped garlic.

 

Once those are sizzling away to their hearts’ content, add in all of the carrots.

 

Meanwhile, peel and cut into large slices your 4 to 5 small (or 3 large) sweet potatoes or yams. Put in a medium-sized pot of water, add a pinch of salt, and bring to boil over high heat. Boil until tender when poked with a fork. Next, drain.

 

Add the sauce into the carrots. Then, put the heat under the carrots up to medium high. Bring to boil, and continue boiling for 2 to 3 minutes until the juices have reduced to a glaze. When they are reduced sufficiently, turn the heat down to medium-low and add in the sweet potatoes or yams.

 

Last, add the broccoli pieces and another last pinch of salt.

 

When the rice is finished and the broccoli has been added, it is TIME TO COOK THE STEAK!!!

 

Take your largest non-stick ceramic or cast-iron skillet or pan, or a grill pan and/or outdoor grill if it is non-snowy weather. Preheat with a bit of oil and throw in a slice of onion as a tester for hearing the sizzle — once you hear the sizzle, add the steak, being careful not to drip too much excess marinade into the pan with the steaks.

 

Cook until desired done-ness, flipping once or twice depending on the thickness and cut of your steak. For sirloin tips, we did 6 minutes, then 5 minutes, and then flipped once more for 3 more minutes on the final side.

 

Let steaks rest for up to 5 or 10 minutes before serving.

 

From our kitchen table to yours, buon appetito!!!

❤ ❤ ❤ 😀 😀 😀 😉 😉 😉

Signing off for now, it is yours truly,

Alison in the Freedom from Allergy Kingdom of Kindness!

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