Sassy Living with Caryn

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Take Out at Home

After ordering Chinese takeout last weekend I was a little disgusted at how little we received for what we paid. I guess it doesn’t help things that I know a lot about food. Prices. Preparation times. So, I decided to try and master few of our takeout favorites at home. Chinese is one of the hardest. The sauces are complex but once you have the components in your pantry it is a whiz.

Easy Beef and Broccoli LoMein
1 pound thinly sliced ribeye steak
1/4 cup low sodium soy sauce
1 tablespoon minced garlic
2 tablespoon sugar
Juice of one orange
2 tablespoon Korean sweet and spicy sauce
2 cups broccoli florets
1 package vermicelli, cooked al dente
In a small bowl whisk together the soy sauce, minced garlic, sugar, orange juice and Korean sweet and spicy sauce. Heat a large saute pan with 2 tablespoons vegetable oil over high heat. Cook the beef till browned. Remove. Add in the broccoli and cook for 1 minute. Add 3 tablespoons water to steam lightly for 3 minutes. Add the beef back in as well as the noodles. Pour the sauce over the top and cook till warmed through. Serve.

Another takeout offender is those deliciously fresh looking salads you find behind deli counters. They charge by the pound and salad weighs a lot! So they can really add up at the checkout aisle. Recently, I told my 15 year old son to get a salad at Whole Foods and when we put it on the scale it was almost $20! That is a very expensive salad! Why not make one at home and eat on it for days by storing them in resealable deli containers. Did you know you can buy these in bulk? You probably do not want 100 of these but you could split them amongst friends! Share the cost! You will love having these at your fingertips. Perfect to store everything! I purchase mine from http://www.webstaurantstore.com/32-oz-microwavable-translucent-plastic-deli-container-with-lid-240-case/128HRD32%20%20%20%20COMBO240.html

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Edamame and Wild Rice Salad
2 packages warm and serve Wild Rice packages
1 package edamame, shells removed (frozen section)
2 carrots, peeled and cubed
4 greens onions, chopped
1/4 cup dried cherries, chopped
1 tablespoon toasted sesame seeds
1/4 cup slivered almonds
3 tablespoons olive oil
2 tablespoons toasted sesame oil
1/4 cup rice vinegar
2 teaspoons honey
salt and pepper
Combine the rice, edamame, carrots, green onions, cherries, sesame seeds and slivered almonds. In a small bowl whisk together the olive oil, sesame oil, rice vinegar, honey, salt and pepper. Pour this over the salad and toss together. Allow this to sit for an hour before serving.