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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Sweet + Sour Chicken

Welcome, friends!

I’m so excited that you are here taking part in these cooking adventures with me. I have so many recipes I’d love to try right now, but I’m still going through the numerous beef and broccoli leftovers that sparked the idea to create this two-serving recipe blog. (Me + Myself beef + broccoli recipe coming soon!)

I was scrolling through my Entrées + Side Dishes board on Pinterest, trying to decide which recipe to share with you lovely people first, when I came across the Damn Delicious Sweet and Sour Chicken that I had wanted to try for a long while. I love Damn Delicious. I have tried a number of recipes on there and you can be sure you’ll see many more Me + Myself recipe adaptations from that site. For now, I thought this Sweet + Sour Chicken would be a tasty debut for my brand new site.

Sweet and Sour Chicken | Findlay's KitchenI am a bit of a slowpoke-perfectionist when it comes to cooking (well, and everything else), so I generally take longer to prepare meals than the original recipe has suggested. Damn Delicious says that prep time for this should take 20 minutes, but I took closer to 30-35.

I would recommend beginning by cutting up the 0.23 kg (1/2 lbs.) of chicken into 1-inch-ish cubes. Truth be told, mine never end up overly cube-like, but you get the idea. Once you’ve done that, you’ll want to prepare the sauce. You’ll need:

Ingredients for the Sauce | Findlay's Kitchen6 tablespoons sugar

1/4 cup apple cider vinegar

2 tablespoons ketchup

1 1/2 teaspoons soy sauce

1/4 teaspoon garlic powder

Mix those ingredients up in a medium bowl using a whisk, and then set aside. At this point, you should preheat the oven to 325°F and get out the next set of ingredients:

Ingredients | Findlay's Kitchen 1/4 cup cornstarch

1 large egg

2 tablespoons vegetable oil

Salt + pepper to taste

Put your chicken in a large bowl and season with salt and pepper. After that, add about half the required cornstarch to the bowl and stir the chicken around. Add the rest and mix until the chicken is covered. Get out a medium sized frying pan and add the vegetable oil, but don’t turn the burner on just yet.

Next step, you need to whisk the egg in a small bowl. Here comes what I found to be the tricky/tedious part (this is probably where my extra prep time came from): in order to coat the pieces of chicken evenly, you need to use a fork to individually dip each piece into the egg and make sure it’s completely covered. If you can do this quickly, turn the burner on and put the chicken directly into the frying pan. I put my coated pieces into a bowl so that my chicken would cook evenly.

Once every piece was coated, I put the burner on medium-high and cooked the chicken for approximately 5 minutes, until it was golden brown. At first I was worried because the whole thing looked like it was becoming a chunky omelet, but separating the pieces of chicken solves that problem. During this time you’ll want to coat your 9×9 baking pan (or whatever small-size pan you have handy) with non-stick cooking spray. Once the chicken has been transferred into the pan, pour the sauce you prepared earlier over top and put it all into the oven.

The chicken will be in the oven for 45-55 minutes total depending on how crispy you want it, and you need to turn the chicken over every 15 minutes so that it cooks evenly. I used long grain rice that takes about 15 minutes to prepare, so I started that process after flipping the chicken for the second time. I made 1 cup of rice and that was way too much, so I’d recommend making 1/2 cup of rice unless you really like your rice. Half a cup would have been fine for my two meals.

After I took the chicken out of the oven, I sprinkled it with sesame seeds; it adds a bit of texture and is visually appealing – an important element, you know!

Et voilà! You have tonight’s dinner + tomorrow’s lunch. Enjoy!

Here, you will find a printable, step-by-step version of the recipe: Sweet + Sour Chicken InstructionsSweet + Sour Chicken Instructions | Findlay's Kitchen

**October 7th: Update!!**

I made this for dinner again tonight, and thought I’d share a discovery with you. My father’s health-oriented influence makes me wonder (somewhat ruefully) how I can include vegetables in my meals, and it turns out red peppers (or any peppers, really) are a great match for Sweet + Sour chicken. Something to consider. Happy cooking!

Sweet + Sour Chicken (Update: Red Peppers) | Findlay's Kitchen

How did your Sweet + Sour Chicken turn out? Let me know in the comments!