Lighter Beef and Broccoli

I looked back and saw that I had included other beef and broccoli recipes, but not this one for some reason. It just happened that a friend gave us a small picanha (tri-tip sirloin) which she had mistakenly thawed and wasn’t sure what to do with it. After slicing it up and marinating it, the result was very good.

It may seem complicated,but it really wasn’t!

Lighter Broccoli Beef

Ingredients

serves 4

  • 1-1/4lb flank or sirloin steak, cut very thin against the grain
  • 1/2 cup + 2 Tablespoons reduced-sodium gluten-free Tamari, divided
  • 2-1/2 Tablespoons gluten-free flour, divided (potato starch)
  • 3/4 cup gluten-free low-sodium chicken broth
  • 1/4 cup brown sugar
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red chili pepper flakes (or more or less)
  • 1/4 cup + 2 Tablespoons water, divided
  • 4 cups broccoli florets
  • 2 Tablespoon peanut oil, divided
  • cooked rice, for serving

Directions

1. Add sliced steak, 2 Tablespoons gluten-free Tamari, and 1 Tablespoon gluten-free flour to a large Ziplock bag then seal and squish to evenly coat. Place the bag into the refrigerator to marinate while you prepare the rest of the dish.

2. Add remaining 1/2 cup gluten-free Tamari, remaining 1-1/2 Tablespoons gluten-free flour, chicken broth, brown sugar, 2 Tablespoons water, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside.

FYI, I doubled the amount of this part to have more sauce for the rice!

3. Heat a large wok or non-stick skillet over high heat then add remaining 1/4 cup water. Once simmering, add broccoli then stir fry until crisp tender, 2-3 minutes. Remove to a plate then set aside.

4. Heat 1 Tablespoon oil in wok then, once hot, add 1/2 the marinated beef in one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink still showing is ok.) Remove to plate with broccoli. Heat remaining Tablespoon oil then stir fry remaining beef and add to plate.

5. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into the wok then simmer until everything is heated through, 1 minute. Serve over cooked rice.

Southern Fried Cabbage

I am sure that I am not alone on Pinterest when I find a great recipe, make it, eat it and FORGET TO TAKE A PHOTO!!! Such is the case with me again. Nevertheless, it turned out great! Trust me!!!

Southern Fried Cabbage

Ingredients

  • 6 slices bacon cut in pieces
  • 2 tablespoons bacon grease
  • 1 cup onions chopped
  • 1 1/2 pounds cabbage chopped
  • 1 tablespoon garlic chopped
  • 1/3 cup chicken stock
  • 1 teaspoon seasoned salt or more to taste
  • crushed red pepper flakes optional, to taste

Instructions

Sauté the bacon in a heavy skillet until crispy.

Remove the bacon from the skillet and set aside.

Spoon off all but about 2 tablespoons of bacon grease.

Add the onions to the skillet and sauté until they just begin to become translucent.

Add the cabbage and garlic; sauté, stirring often, for about 10 minutes.

Add the chicken stock and seasoned salt. Simmer for about 10 minutes, or until it is as tender as you like and the liquid has mostly evaporated.

Stir in the bacon and serve.

Egg Roll Ramen Skillet

Just in case you are tired of holiday food…LOL. There are many variations for egg roll this and that. This one intrigued me because it uses ramen noodles, which certainly stretched the normal recipes. All you need to do is to buy a package of any Asian ramen soup and discard the packets of sauce! In lieu of cutting up cabbage, etc., just buy a package of coleslaw mix!

Egg Roll Ramen Skillet

INGREDIENTS

  • 1/4 cup low-sodium soy sauce
  • 1/2 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 3 (3 oz) packages ramen noodles
  • 2 tablespoons sesame oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 lb ground pork
  • 1 large red bell pepper, thinly sliced
  • 1 (16 oz) bag coleslaw mix with carrots
  • 2 green onions, finely chopped

PREPARATION

1 In a small bowl, whisk the cornstarch into one tablespoon of the soy sauce until dissolved. Whisk in the remaining soy sauce, ginger, hoisin sauce, vinegar, and red pepper flakes. Set aside.

2 Discard the seasoning packages from the ramen and cook noodles 1 minute less than package directions call for. Drain and toss with 1 tablespoon sesame oil.

3 In a large skillet or work, heat the remaining oil over high heat. Add the onion and cook about 3 minutes.

4 Reduce heat to medium-high, add garlic, and cook 30 seconds. Push onions and garlic to the side of the pan and add pork to center. Let cook 30 seconds before stirring, then break apart meat with a wooden spoon and stir in onions and garlic. Cook until no longer pink.

5 Add bell pepper and coleslaw mix and cook until cabbage has reduced, 2-3 minutes.

6 Add noodles and sauce and toss thoroughly, cook 2-4 minutes.

7 Adjust seasoning as needed, top with green onions, and enjoy!

Recipe adapted from Chelsea’s Messy Apron. [https://www.chelseasmessyapron.com/egg-roll-noodles/]

Garlic Butter Zoodles and Meatballs

If it seems like I am on a zoodles kick these days, it is because I really do love pasta BUT those carbs are my downfall. Okay, we have been doing the KETO diet again since October with great success! That means very limited carbohydrates. Hence, this KETO recipe. OK, you could make this with real pasta!

The recipe calls for making your own meatballs, but it is so much easier to buy them when you come across a brand you like in the grocery store!!! So skip making them and buy a package ready to bake or fry. Don’t be afraid, those are cherry tomatoes in with the zoodles, NOT egg yolks…LOL

Garlic Butter Zoodles and Meatballs

INGREDIENTS

  • 1 lb. ground chicken, turkey beef or JUST BUY THEM!!
  • 5 cloves garlic, minced and divided
  • 1 large egg, beaten
  • 1/2 c. freshly grated Parmesan, plus more for garnish
  • 2 tbsp. freshly chopped parsley
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Sauce Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 4 tbsp. butter
  • Juice of 1/2 a lemon
  • 1 lb. zoodles

DIRECTIONS

  1. In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.
  • In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.
  • Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice. Add meatballs back and heat just until warmed through.
  • Garnish with more Parmesan to serve.

Firecracker Salmon with Peach and Avocado Salsa

Travelling this week, so this posting is a little late! Our hostess had some salmon in the freezer and some nice fresh peaches. Surprisingly she also had avocados which we always have on hand in Mexico. Both the salmon and the salmon were awesome! Pinterest never fails me…We served this with some sauteed Brussel sprouts to round out the meal. We chose to grill the salmon, but the directions for making it in the oven are included.

Firecracker Salmon with Peach and Avocado Salsa

Ingredients

For the salmon:

  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger

For the peach salsa:

  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

1. Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

2. Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour.

3. While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined. Refrigerate.

4. Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

5. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a fullmeal. Serves 4

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill.

Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it’s best to undercook rather than overcook your filets. The salmon was perfectly cooked at 6 minutes per side on medium heat.

Thai Cucumber Salad

Great anyday salad, but perfect for a day of NO COOKING, like Saturday or Sunday! And you know we enjoy Thai food whenever we get to our favourite restaurant in nearby Baca. It is a quick and easy salad that even the kids could make if you supervise their cutting! Personally, I used my mandoline.

This salad tasted so good even with regular cucumbers (seeds and all) and I enjoyed it so much that I forgot to get a real picture before it was GONE!

I replaced the red chile pepper with a bit of finely diced red pepper but still used the red pepper flakes for a little heat.

Thai Cucumber Salad

Ingredients

  • 1/3 cup rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 red Thai chile pepper, finely chopped (optional)
  • 1 large cucumber, spiralized or sliced
  • 2 shallots, finely diced
  • 1/4 tsp red pepper flakes, or to taste

1. Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small bowl. Mix well.

2. In another small bowl, combine cucumber, shallots and red pepper flakes. Mix well.

3. Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.

Zoodle Pad Thai

After spiralizing my zucchini, I was ready to prepare the sauce and ready my garnishes. It is a fairly simple cooking process, for which I use my trusty wok. Use less zucchini for two people,but otherwise follow the instructions. A spoonful of real peanut butter isn’t a bad option to the sauce? I am addicted…

Zoodle Pad Thai

Yield: 4 servings

Ingredients

  • 4 medium zucchinis (about 10-ounces each), made into zoodles with spiralizer ( I used one larger one for two people)
  • 2 teaspoons vegetable oil
  • 1 tablespoon minced garlic
  • 3 green onions, sliced in 1-inch pieces
  • 2 eggs
  • ½ cup unsalted peanuts, chopped

Sauce

  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons less sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons lime juice
  • ½ teaspoon paprika
  • 2 teaspoons sriracha sauce

Garnish

  • ¼ teaspoon red chili flakes
  • Bean sprouts
  • Peanuts
  • Lime wedge

Instructions

For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.

Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).

Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.

Add the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.

Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.

Asian Zucchini Zoodles

For those of you trying to avoid regular pastas, “zoodles” are a fun and tasty way to replace them with extra nutrition. Many grocery stores now sell already “zoodled” vegetables, like cucumbers, zucchini and beets! My favourite are the zucchini zoodles, made easier with a proper “spiralizer”.

Zoodle away with this simple dinner or lunch option!

Asian Zucchini Zoodles

Ingredients

For the sauce:

  • 1/4 cup dark soy sauce
  • 1 teaspoon Thai sweet chili sauce
  • 1 tablespoon dark brown sugar use honey (I preferred honey)

Preparing the zoodles.

  • 1 teaspoon oil
  • 1/4 cup minced onion
  • 2 cloves garlic minced
  • 2 large zucchinis spiralized (yellow and green)
  • 1 tsp. red pepper flakes to taste

1. In a small mixing bowl, whisk together the soy sauce, sweet chili sauce, and brown sugar; set aside.

2. To a large skillet, add 1 teaspoon oil (any type) and onions. Cook onions down for 2 minutes or until tender. Add garlic and cook for 30 seconds. Next, add the sauce to the skillet and cook for about 1 minute then add the spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. Add pepper flakes. Serve immediately!

Beef and Broccoli

I have always enjoyed this dish in an oriental restaurant, and having found myself with too much broccoli, I searched for how to easily use it up. The ingredients list seems long, but actually it does not take much time as there is no marinating the sliced beef! It gets the flavour from the sauce ingredients. You will obviously notice that there is NO rice. We are trying to cut back on rice these days…

Better-Than-Takeout Beef with Broccoli

  • 1 to 1.25 pounds flank steak, sliced into thin strips, no more than 1/4-inch thick
  • 1/4 cup cornstarch
  • 3 tablespoons olive oil, divided
  • 2 tablespoons sesame oil, divided
  • 4 cloves garlic, pressed or nicely minced
  • 1 to 2 teaspoons ginger, or to taste (fresh or dried is okay, use less dried than you would fresh)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar, packed (light may be substituted)
  • 4 to 6 cups broccoli florets (dependent on preference for broccoli)
  • 2 to 3 green onions, sliced into 1/4-inch-long segments
  • red pepper flakes, optional and to taste
  • sesame seeds, optional for garnishing

To a large zip top bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.

1 To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.

2 Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.

3 To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.

4 Add the broccoli.

5 Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.

6 Optional — If your sauce hasn’t thickened up as much as you’d like and your broccoli is done or nearly done, and you want a sauce that clings better and isn’t as thin, simply dissolve 1 tablespoon cornstarch in 1 tablespoon water (called a slurry), add it to the skillet, stir for about 1 minute, or until your sauce has thickened to your desired level. Since I used 6 cups broccoli, the natural water and juices that escaped from it thinned out my sauce, so I needed to use a slurry.

8 Turn off the heat, add the green onions, and stir to incorporate.

Optionally, evenly sprinkle with red pepper flakes.

Zucchini Chicken Stir Fry

Must say that this recipe turned out very well. The sauce was great. Be very carefulnot toovercook the zucchini or it will get mushy!

Zucchini Chicken Stir Fry

Ingredients

  • 1 pound boneless – skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
  • 4 tablespoons low sodium soy sauce – divided
  • 2 teaspoons apple cider vinegar – divided
  • 2 teaspoons granulated sugar – divided
  • 1 tablespoon minced fresh ginger
  • 3 cloves minced garlic – about 1 tablespoon
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1/4 teaspoon red pepper flakes
  • 2 medium zucchini – yellow squash, or a mix
  • 1 large red or yellow onion
  • 2 tablespoons extra virgin olive oil
  • Sesame seeds – optional for garnish
  • Chopped green onion – for garnish

1 In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.

2 In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.

3 Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.

4 In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Sauté until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.

5 Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.

6 Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.

7 Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.