Thursday, January 28, 2016

Mongolian Beef over Rice

2 ½ lb. flank steak
¼ Cup cornstarch
2 Tbsp. olive oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, grated
¼ tsp. chili flake
¾ cup soy sauce
¾ cup water
¾ cup brown sugar, packed
1 cup carrot, grated
green onions and sesame seeds for garnish

Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice or steamed vegetables, garnished with sesame seeds and green onions.

Creamy Lentils

2 Tbsp. olive oil
1/2 onion diced
2 carrots, chopped
2 celery sticks, chopped
1/2 cup white cooking wine
2 cups dry lentils
4 - 6 cups chicken broth
4 small red potatoes, peeled & cubed
1 bay leaf
1 Tbsp. parsley
1 tsp. thyme
1/2 cup condensed milk or half and half
salt & pepper to taste

Heat oil over medium heat and add onions, carrots and celery; sauté until tender.  Add cooking wine, lentils, potatoes, broth and seasonings.  Simmer for 30 - 45 minutes, stirring occasionally and adding more broth as necessary (lentils should be barely covered in liquid.  Remove from heat when lentils and potatoes are soft.

Add milk and season with salt and pepper.  Remove bay leaf before serving.

Saturday, January 16, 2016

Quinoa Bites

2 cups broth or water
1 cup quinoa, uncooked
2 eggs
½ cup chopped onion
1 cup mozzarella, shredded
2 tsp. garlic, minced
2 Tbsp. basil
2 tsp. oregano
Spaghetti sauce for dipping*

Bring broth or water to a boil in small saucepan.  Add Quinoa and bring to a boil; reduce heat and simmer for 15 minutes or until quinoa is tender and water is absorbed.

Preheat oven to 350°.  Combine all ingredients except pizza sauce in mixing bowl (if quinoa was cooked with water, add ¼ tsp. salt).

Spray 12-count muffin tin.  Fill tin with 1/4 cup of batter and bake for 20 – 25 minutes or until golden brown.  Dip in spaghetti sauce.

Makes approximately 12 bites.

*My favorite spaghetti sauce is my homemade recipe HERE.

*You can also mix in your favorite pizza toppings when combining all ingredients - diced pepperoni or ham, peppers, olives, mushrooms, browned ground sausage, pineapple, etc.

Egg Rolls

1 lb. ground beef, browned
1 head Chinese cabbage, finely chopped
3 carrots, grated
1 can bean sprouts
1 tsp. garlic powder
1 tsp. ginger powder
1 tsp. ground cumin
1 pkg. egg roll wraps

Combine all ingredients except wraps and oil in a large bowl.  Fill wraps with mixture and roll according to package directions.  Deep fry in oil until golden brown; drain on paper towel-lined plate.

Monday, January 11, 2016

Whole Wheat Muffins

3 1/2 cups whole wheat flour
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 1/2 cup milk
1/2 cup oil
1/4 cup applesauce (optional)

Pre-heat oven to 350°. Grease 24 muffin cups or line with paper cups; set aside.

In a medium bowl combine flour, sugar, baking powder and salt.  Mix and make a well in the center; set aside.

In another medium bowl, combine egg, milk, oil and applesauce (applesauce is optional but helps keep muffins moist).  Add egg mixture all at once to flour mixture.  Stir just until batter is moistened, will be lumpy.

Spoon  batter into prepared muffin cups.  Bake for 15 minutes or until muffins are spongy when touched.

Tuesday, December 1, 2015

Green Chili Chicken & Rice

2 lbs. boneless skinless breasts, cut into small portions
Salt & pepper
2 Tbsp. olive oil
1 onion, chopped
2 Poblano chile pepper, stemmed, seeded and chopped
3 cloves garlic, minced
1 tsp. ground cumin
1 14-oz green enchilada sauce
1 cup water (add ¼ cup for high elevation)
1 cup rice
½ cup chopped fresh cilantro

Heat half of oil and add chicken in a large frying pan.  Cook for 5 minutes or until golden and crispy on one side.

Remove chicken from pan and heat remaining oil.  Add onion and pepper and sauté until translucent.  Add garlic and cumin and cook for 1 minute.  Add enchilada sauce, water and rice and bring to a boil.

Place chicken with brown side up on top of rice.  Reduce heat and cover.  Cook for 20 minutes, stirring every 5 minutes to prevent rice from scorching.  Remove from heat when chicken and rice are thoroughly cooked.  Add cilantro.

Serves 4-6


2 1lb. cans of small red beans*
2 1lb. cans tomatoes (one of quart of tomatoes)
1 lb. hamburger browned
1 onion coarsely chopped
1 green pepper chopped
2 clove garlic crushed
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper

Put above ingredients in crock-pot in order listed, stir once, cover and cook on low for 8-10 hours or on high 5-6.

Top with cheddar cheese, sour cream and Frito’s corn chips.  Or for a healthier version, top with plain Greek yogurt and freshly grated Parmesan cheese.

*Substitute canned beans for 1 1/2 cup dry small red beans and 4 cups of beef broth.