“Forget the fast food–this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate.” – Cooking Light
Mongolian Beef
Mongolian Beef
Asian, Main Dish,
Cook Time: 20 mins Servings: Yield: 4 servings Source: cookinglight.com
INGREDIENTS
2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
¼ teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
DIRECTIONS
Combine first 8 ingredients, stirring until smooth.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
I’ve been wanting to try this new cast iron pan that was designed to grill (and serve) shrimp ever since I bought it. Friday’s delivery of Alaska Spot Prawns from Sitka Salmon Shares sealed the deal.
Cast Iron Shrimp Pan
But first, the pan needs to be seasoned. I followed these instructions:
“I scrubbed my pan thoroughly with plain water, dried; then used paper towels to cover the entire pan with a light coating of vegetable oil. If the oil pools, wipe up the excess. Bake for 60 min. in 350-degree oven: Turn the pan upside-down on the oven rack, over a drip pan or big sheet of aluminum foil. After 1 hour, turn off oven and let pan cool.”
1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
1/4 cup olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 tablespoon chopped parsley
lemon wedges for serving
DIRECTIONS
Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
Marinate for at least 15 minutes or up to 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.
Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
Sprinkle with parsley and serve with lemon wedges.
We’re pretty landlocked when we’re up north, so finding a reliable source of great seafood is truly exciting. It’s even better when you’re purchasing directly from an Alaskan fisherman.
Not only is their fish fresh, it bears the name of the vessel that caught it. Even their packaging is sustainable. I can’t recommend them highly enough.
Prep Time: 20 mins Cook Time: 20 mins Servings: Servings: 4 Source: eatingwell.com
INGREDIENTS
4 scallions, whites and greens separated
1 clove garlic, grated
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds, plus more for garnish, toasted
1 teaspoon honey
1 teaspoon mirin
1 ¼ pounds skin-on salmon fillet, cut into 4 portions
½ teaspoon salt
1 tablespoon canola or grapeseed oil
DIRECTIONS
Preheat oven to 350°F.
Finely chop scallion whites and place in a small bowl (chop and reserve greens for garnish). Add garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey and mirin and stir to combine.
Pat salmon dry and sprinkle with salt. Heat canola (or grapeseed) oil in a large ovenproof skillet over medium-high heat. Add the salmon, skin-side up, and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and spoon the sauce over the top.
Transfer the pan to the oven and bake until the salmon flakes easily with a fork, 3 to 4 minutes. Sprinkle the salmon with scallion greens and more sesame seeds, if desired.
NUTRITION
265 calories; fat 13g; cholesterol 66mg; sodium 561mg; carbohydrates 6g; dietary fiber 1g; protein 29g; sugars 3g; exchange other carbs; niacin equivalents 10mg; saturated fat 2g; vitamin a iu 354IU; vitamin b6mg.
I just made this recipe for carrot 🥕cupcakes. It only makes 6 and there’s just 3 left. THAT’s how much I cannot resist cream cheese frosting🙃
INGREDIENTS
Carrot Cupcakes ★★★★★ Makes 6 servings Source: Two’s Company – a cookbook for couples
Carrot cupcake with cream cheese frosting 🧁
½ cup flour ½ cup sugar 1 teaspoon cinnamon ½ teaspoon baking soda dash salt ⅓ cup vegetable oil 1 tablespoon vegetable oil 1 egg, beaten 1½ teaspoons vanilla ¾ cup carrots — grated
DIRECTIONS
Preheat Oven to 350 degrees.
Combine flour, sugar, cinnamon, baking soda, and salt in a bowl and stir to combine well. Stir together oil, egg, and vanilla, and pour into flour mixture. Add carrots and stir well.
Grease 6 muffin cups and pour batter in to come 2/3 the way up the cups. If batter almost fills cup, make a 7th cupcake. Bake for 25 to 30 minutes, then carefully work a knife around the edges of the cupcakes, to gently remove each one to cool thoroughly.
Prepare frosting. When cupcakes have cooled, spread each top generously with frosting. Either serve immediately or refrigerate. If refrigerating for more than a few hours, chill first to firm up frosting and then loosely cover cupcakes with plastic wrap.
Makes 6 generously frosted or 7 adequately frosted cupcakes.
Prep Time: 5 mins Cook Time: 10 mins Servings: Yield: 16 servingsSource: skinnytaste.com
INGREDIENTS
1/2 tsp olive oil
4 garlic cloves, minced
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
1 tsp Mexican hot chili powder, or more to taste
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper, to taste
DIRECTIONS
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
1, 28-ounce canned tomatoes, puréed or hand crushed
4 tablespoons unsalted butter
1 medium yellow onion, peeled, halved
Kosher salt
1 pound dried pasta of your choice, but for extra saucy goodness 8oz. fills the bill
Parmesan cheese, for serving
DIRECTIONS
Simply toss the tomatoes, butter and onion in a saucepan over medium low heat. Season with salt and bring to a steady simmer. Allow the sauce to simmer for 45 minutes. Stir occasionally, making sure to scrape the sides of the pot. Adjust the seasoning and remove the onion (although I’m told it’s pretty delicious in its own right.)
Boil the pasta according to the package instructions, drain and toss the pasta into the hot sauce. Keep tossing until every strand is well coated. Serve among two warm bowls and scatter with Parmesan cheese.
Wash beans well, then cover with 6 cups warm water. Let stand overnight. Next day pour beans and water in which they were soaked into a large saucepan.
Combine all ingredients except tomatoes and green onion tops. These two ingredients may be omitted, but they add much color to the dish. Add them the last 10 minutes to retain color. Cook soup in a covered saucepan slowly about 3 hours or until beans are very soft. When done, taste and season further if necessary. If soup appears too thick toward end, add a little water or stock. If it appears too thin, cook uncovered a few minutes. Add tomatoes and onions last 10 minutes, and cook slowly uncovered.
Can easily double the amount of soup made by duplicating all ingredients EXCEPT for the ham bone 🙂
Hit Saute and add the oil to the pot, swirling to coat the bottom. When it’s shimmering, add the beef and brown it well, breaking it up with a spoon. Drain off excess fat and add the onions. Continue sauteing for a couple of minutes.
Add the water and thoroughly deglaze the pan: scrape every bit of the brown off the bottom into the water. Hit Cancel and add all other ingredients.
Close the lid and make sure the valve is set to Sealing. Hit Pressure Cook (or Manual) and adjust the time using the + and – buttons to 24 minutes. When it beeps that it’s done, flip the valve to Venting for a quick release. When the pin drops, open the pot.
Remove the bay leaf and taste and add salt and pepper to taste. This is one of those “even better the second day” recipes. And it freezes beautifully.
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