Vegetable Fried Rice

– from the kitchen of Sandra Clarke, communications specialist, office of the vice provost for research and economic development, STORIES writer (courtesy ISU Extension to Families)

Ingredients:

3 eggs, lightly beaten

1 tablespoon vegetable or canola oil

½ cup chopped onion

2 cloves minced garlic, or ½ teaspoon garlic powder

3 cups cooked brown rice (I microwave a bag of frozen brown rice)

2 cups frozen vegetables, thawed

1 tablespoon low-sodium soy sauce

Black pepper

Directions:

Spray a deep 12” skillet with cooking oil spray and place over medium heat.  Pour the lightly beaten eggs into the skillet; cook without stirring until eggs are completely cooked, two to three minutes.  Remove the eggs to a warm plate and cut into strips; set aside.  Return the skillet to the burner and add the oil.  Heat to medium high and add the onion and garlic.  Cook, stirring occasionally, until onion is softened.  Stir in the rice, vegetables, and soy sauce. Heat through, stirring occasionally.  Add the egg strips and heat through.  Sprinkle with pepper, if desired, before serving.

Boerewors Recipe – Farmer Sausage

– from the kitchen of Malcolm Robertson, program coordinator Leopold Center for Sustainable Agriculture

Ingredients:

2 kilograms (4.4 pounds) prime beef

1 kilogram (2.2 pounds) pork

20 grams (1½ tablespoons) coriander

2 milliliters (½ teaspoon) ground cloves

2 milliliters (½ teaspoon) ground nutmeg

30 grams (2 tablespoons) fine salt

5 milliliters (1 teaspoon) freshly ground black pepper

500 grams (±1 pound) bacon

100 milliliters (6 ¾ tablespoons) vinegar

Casing (pork casing is good)

Preparing the coriander (15 milliliters produces 5 milliliters).

Directions: Place in dry pan, heat and stir until light brown.  Grind, sieve to remove husk.  Grind remainder to a fine powder.  (A plastic food storage bag and a rolling pin works well.  Recently I’ve been using an old coffee grinder.)

Making The Boerewors

Directions:

Cut meat into approximately 25 millimeter (1 inch) cubes.  Let the cubed meat stand for a while to allow excess blood to drain.  Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and mix well.  Put the prepared mixture in the refrigerator for at least two hours.  Grind all together (do not grind it too fine – use the cutter that has ±¼ inch holes).  Stuff the mixture into the casing, but be careful to not overstuff.  Can be fried, grilled, or barbecued over coals.

Back to story: http://www.ag.iastate.edu/stories/2011/11/growing-successful-managers/

French Onion Beef Sandwiches Au Jus

–from the kitchen of Nancy Denger (’72 food science), executive director of the Iowa Beef Industry Council

Ingredients:

1 boneless beef roast, such as round rump, round tip, bottom round, or brisket (3 to 4 pounds)

2 tablespoons vegetable oil

2 large sweet onions, cut into 1/4-inch thick slices

2 cups water

½ cup reduced sodium or regular soy sauce

1 package (1-1/4 ounces) dry onion soup mix

1 large clove garlic, minced

8 to 10 French rolls, split, toasted

1 cup shredded Swiss cheese

Directions:

Heat oil in stockpot over medium heat until hot.  Place beef roast in stockpot; brown evenly.  Remove roast from stockpot. Add onions to stockpot; cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add water, soy sauce, soup mix and garlic. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer on range top or in preheated 325°F oven 2-1/2 to 3-1/4 hours or until roast is fork-tender.  Remove roast; keep cooking liquid warm.  Carve roast across the grain into thin slices. Place rolls on metal baking sheet; top evenly with beef.  Sprinkle cheese evenly over beef. Place sandwiches under broiler so surface of cheese is 3 to 4 inches from heat.  Broil 1 to 3 minutes or until cheese is melted.  For open-faced sandwiches, spoon cooking liquid over top, as desired. For closed sandwiches, serve cooking liquid in small bowls for dipping.  Serves eight to ten.

Slow Cooker Variation: Omit vegetable oil. Place onions in a 3-1/2 to 5-1/2-quart slow cooker. Top with beef roast. Combine water, soy sauce, soup mix, and garlic; pour over roast. Cover and cook on high six to seven hours, or on low 10 to 11 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)

Cook’s Tips: One 2-1/2 to 4 pound boneless chuck shoulder pot roast may be substituted.  Simmer two to three hours or until fork-tender. After carving, beef slices can be returned to cooking liquid and kept warm over low heat until ready to serve, if desired.

Back to story: http://www.ag.iastate.edu/stories/2011/11/interest-in-culinary-science-heats-up/

Pork Tenderloin with Mustard Marinade served with Cherry Compote

–from the kitchen of John Patience, professor animal science

Note: Cherry compote does best if made at least 24 hours before serving and the pork should marinate overnight.

Ingredients:

1 (1½ pound) pork tenderloin

Mustard Marinade

Ingredients:

½ cup canola oil

1 clove garlic, minced

¼ cup Dijon mustard

1 teaspoon dried thyme, crushed

1 teaspoon dried rosemary, crushed

Salt

Black pepper

Directions:

Combine canola oil with garlic and mix thoroughly.  Add remaining ingredients and mix thoroughly.  Marinate pork tenderloin in the mixture overnight in a refrigerator. I like to use large Ziploc freezer bags, turning a few times to ensure good distribution of the marinade.  Grill or broil tenderloin to taste; I prefer medium or medium-rare (145°F) to get a wonderfully juicy piece of meat. Slice into half-inch pieces and top with cherry compote.

Cherry Compote:

Ingredients:

2½ cups pitted cherries

6 tablespoons brown sugar

½ small red onion

¼ cups shitake mushrooms, cleaned and roughly chopped

1 tablespoon canola oil

1 cup water

1½ teaspoons dried thyme

3 tablespoon chilled butter, cut into pieces

3 tablespoon lemon juice

Directions:

Sauté red onions and shitake mushrooms in canola oil until lightly browned, three to five minutes.  Add water, sugar, and lemon juice; bring to a boil until the sugar is fully dissolved.  Continue boiling for about five minutes.  Reduce heat; add cherries and thyme. Return to a low boil and continue cooking until liquid is syrupy.  Remove from heat and whisk in chilled butter, one piece at a time.  Keep refrigerated for up to a week, or serve fresh.  Serve warm over the pork.  Can be served with rosemary garnish.  Serves three or four.

Back to story: http://www.ag.iastate.edu/stories/2011/11/producing-more-with-less/