Findlay's Kitchen for Two: Me + Myself

Recipes designed for your dinner tonight + your lunch tomorrow.

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Beef + Broccoli

Hi there!

Happy Friday, you gorgeous people. This has been a hectic week. First of all, I made the oh-so-silly decision to make a stop motion film for an assignment in my literacy class, and it took over my life – as stop motion films always do (how is it so easy to forget how much effort they require?!). On top of that, we got our ukuleles in music class last Thursday, and I have since fallen in love. Named mine Jerome, after the Wildest Town in the West (circa 1876). On many occasions this past week, I’ve found that I’ll be halfway through doing the dishes, writing a blog post, or doing an assignment, when suddenly I realize I’m playing ukulele instead. Funny how that happens. Told one of my friends about it, and he said that happens to him with guitar. Phew! Glad I’m not the only one.

Now to resume the scheduled programming: delicious food!

I began my week by making this straightforward and flavourful Beef + Broccoli recipe. This meal, inspired by Damn Delicious, is what got the ball rolling to create Findlay’s Kitchen. I loved the original recipe, but there was just too much food for only one person – I ate the leftovers all week! So I’ve finally made the recipe Me + Myself-sized for you, and included a few changes (creative license, right?). This is a really delicious meal to make for a quick and easy school-night dinner, especially if you opt for the pre-sliced beef like I did!

Beef + Broccoli Recipe | Findlay's KitchenIngredients

Truth be told, I was so hungry while making this meal that I forgot to take the ingredients photograph. I do still have the list for you below, of course! (Sorry picture-oriented learners, I’ll be sure to make accommodations for you in the next post!) It looks like a lot of ingredients, but it’s mostly stuff you’ll probably already have at home.

0.45 kg (1/2 lbs) of beef (I bought beef stir fry strips for convenience’s sake)

1 head of broccoli

2 tbs + 2 tsp soy sauce

2 tbs chicken stock

1 tbs honey

1 1/2 tsp rice wine vinegar

1 1/2 tsp brown sugar

2 cloves garlic

3/4 tsp sesame oil

3/4 tbs cornstarch

1/4 – 1/2 tsp sriracha sauce (depending on how piquant you like your food; I only added 1/4 tsp)

1/4 tsp ground ginger

1/4 tsp red pepper flakes

1 1/2 tsp olive oil

1 tbs water

+ 1/2 cup rice (I find the full cup is too much, but if you really love your rice, you’ll know how much you want for two meals)


In a small mixing bowl, combine the soy sauce, chicken stock, honey, vinegar, sugar, garlic, sesame oil, cornstarch, sriracha, ginger, red pepper flakes, and water. Set to one side.

If you are using long grain rice, start cooking it now, before you start cooking the meat; this meal is a quick one to make, so you don’t want to be waiting on the rice!

Add olive oil to the frying pan, set the burner to medium high heat, and cook the beef until it’s browned; this should take approximately 5 minutes. Add the sauce from the mixing bowl, and turn the burner down to medium heat. Let the sauce heat up for a minute or two, and then add the broccoli. (Adding the broccoli later makes it crispier. If you prefer softer broccoli, add it at the same time as the sauce.)

Beef + Broccoli Recipe | Findlay's KitchenLet the beef and broccoli cook for two more minutes (4 minutes total in the sauce) and serve on rice.

Since this is such a quick meal to prepare, it’s a really short post!

If you’d like a printable of the recipe, you can get one here: Beef + Broccoli Recipe | Findlay’s Kitchen.

Beef + Broccoli Recipe | Findlay's KitchenWhat do you think of Beef + Broccoli? Think you’ll try this yourself? I’d love to hear from you!

Happy cooking!


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Lasagna Stuffed Peppers

Hey there friends!

Today I have a recipe for you that is near + dear to my heart + stomach. These Lasagna Stuffed Peppers, adapted from Peace, Love, and Low Carb, are a delicious meal that seem elaborate (you can impress your colleagues for kicks), but they’re really easy to prepare. They are also parent-approved; I made them for my family when I was home this summer, and have since improved them for the Me + Myself portion. Practice makes perfect, eh?

Lasagna Stuffed Peppers | Findlay's KitchenIngredients

Part of the simplicity of this recipe comes from the fact that there aren’t many ingredients. I should note that these peppers can be vegetarian if you swap out the meat sauce for veggie pasta sauce. I have made both, and personally I prefer the meat sauce, but it is mostly the texture that changes because the vegetarian stuffed peppers are more liquidy. Both types are tasty though!

For the meat sauce, all you need is: Meat Sauce Ingredients | Findlay's Kitchen

1 cup of any type of pasta sauce (I like any tomato sauce that involves cheese)

250 g / 0.55 lbs of lean ground beef (I used half of that package)

1 tsp Italian seasoning

The rest of the ingredients are: Lasagna Stuffed Peppers Ingredients | Findlay's Kitchen

2 bell peppers, whichever colours you prefer

1/2 cup of ricotta cheese

1/4 cup Parmesan cheese

Italian seasoning to sprinkle over top


First thing you should do is preheat your oven to 400°F. After that, line a baking sheet with aluminum foil. (If the peppers overflow, it’s a real challenge to clean, so save yourself the trouble!) Next, prepare the peppers; cut them in half and remove the stem and seeds. Place them on the baking sheet and put them in the oven for 20 minutes to become crispy. Peppers Pre-Oven | Findlay's KitchenNow, I was a little silly and forgot to do that step first, which added to the overall preparation time. I made the meat sauce first instead, but you should do that while the peppers are crisping.

To make the meat sauce, put the ground beef into a pot and cook it until all the pink is gone. Add the cup of pasta sauce, and stir in the Italian seasoning (this is something I added for the first time today; it gave the peppers more flavour). Pretty easy, eh?

After the peppers come out of the oven, they generally have liquid accumulated inside; I’d recommend using tongs to pick them up one by one and dump the liquid out. It ameliorates the texture, as the stuffing is less watery.

Next, put approximately three tablespoons of meat sauce into each pepper. (I usually eyeball it, because how much you add in really depends on the size of the pepper.) I fill the peppers about 1/2 to 3/4 full. Keep in mind you should have meat sauce left over. Next, add 2 tablespoons of ricotta cheese to each, as seen on the right in the first picture below, and add the remaining meat sauce on top of the ricotta. Finally, top that off with the mozzarella and stick the peppers in the oven for 12 minutes.Two Steps | Findlay's KitchenLast Step Before Oven Round 2 | Findlay's KitchenThe last step (after 12 minutes baking) is to equally distribute the Parmesan and sprinkle Italian seasoning on top. Return the peppers to the oven for 5 minutes. While this meal doesn’t have much prep work, the cooking time does add up; by this point I just want the peppers to be done because they smell so good!!Almost done! | Findlay's KitchenTada, they’re done! Enjoy, and let me know what you think of your dinner tonight + your lunch tomorrow!Lasagna Stuffed Peppers | Findlay's Kitchen

Want a printable copy of the recipe? Click here: Lasagna Stuffed Peppers Recipe PDF

Lasagna Stuffed Peppers Recipe | Findlay's KitchenHow did your peppers turn out? Tell me in the comments!