I heart food

Foods I am eating tonight:

• Roasted salted almonds – good source of calcium
• Edy’s Whole Fruit fruit bars, Strawberry flavor – Winner of the American Culinary Institute’s 2005 Best Taste Award. They taste just like the strawberry smoothies at Creation, a Woodstock for Christian music, when I went with my youth group in 1997. My friend Grace visited that stand at least once a day. She must have spent at least $20 on strawberry smoothies the whole time we were there.
• Beef with Broccoli – actually, I’m making it with pork tenderloin, but it’s really good with the flank steak especially after you let it marinate overnight.
  
  Beef with Broccoli
  
  1 lb flank steak
  1 lb broccoli crowns cut into 2-3 cups of florets
  1/3 cup Soy sauce (I use Kimlan, but whatever you’ve got)
  1 teaspoon cornstarch
  1/3 cup Rice wine (sherry could be substituted)
  2 teaspoons canola oil
  1/3 cup water
  Salt and pepper to taste
  
  Slice the steak ~ ¼ inch thick against the grain. Slice further into strips if necessary. Place in a bowl and douse with enough soy sauce and rice wine to coat all the pieces, and then some. Sprinkle cornstarch on the meat and work it in with your fingers. (You could use chopsticks, but I find mixing it with your hands works best. Be sure to wash them well afterwards). Let marinate for 1 – 24 hours.
  
  Heat the oil in a skillet on medium-high heat. When the oil begins to smoke, add the beef and flip the pieces around with a spatula. Cook for 4 min until done. Remove from the pan and add the broccoli. Saute for 2 min, then add water and cover. Allow the broccoli to steam for 8 min, stirring once or twice. When it reaches the desired tenderness, return the beef to the skillet and season with salt and pepper. Serve with white rice.
  
  4 servings