Asian Stir Fry Beef! A Light and Easy Dinner for two

Tonight dinner was Asian Stir Fry Beef with rice and veggies along with a side salad of cucumbers and red beets..Oh so Yummy!

The salad was very easy to make:

I used one seedless cucumber, half sliced leaving outside green on and the other half I removed the outside green, 1 can sliced red beets, drained, 1 sliced scallion , 3 tablespoons white wine vinegar, a bit of salt and pepper and a pinch of sugar. Toss gently and serve or refrigerate until beef is ready.



I'm working at keeping as many meals light and easy and this recipe appealed to me and I think my hubby will like it too!

Using some thinly sliced sirloin or top round steak(about 1/2 lb.) I seasoned it with about 2 tablespoons reduced sodium soy sauce.

Heat 2 tablespoons canola oil
Place steak in canola oil and cook until browned
Add 1 bag frozen stir fry or Asian vegetable mix with brown and wild rice
1 tablespoon ginger
2 tsp. minced garlic
1 or 2 sliced scallions
1/4 cup chopped dry roasted peanuts.



After steak is browned transfer to dish and set aside.  Add vegetable mix and rice to juices and stir fry until vegetables are tender and rice is cooked. Add ginger and garlic.  Stir fry for several minutes.  Add steak, rice, scallions and peanuts.  Stir fry until heated through. Enjoy!


Lean protein and veggies..
Healthy eating!  

Happy Healthy Cooking! 

M.J.

1/6/12
5/22/13

Trifle!

Memorial Day will soon be here and I like easy desserts for picnics.  This one I made at Christmas (check out the poinsetta) but you can easily use fresh strawberries and blueberries to give it a patriotic theme.

Easy to do and if you don't have a Triffle bowl use a 9x13 inch pyrex dish.  It will taste the same!

 
1 angel food or pound cake or use Vanilla Nilla Cookies(store bought)
1  large package Vanilla or Chocolate Instant pudding or Lemon as I did in the picture(follow pudding recipe but add 1/2 cup more milk)It will make pudding a little thinner.
Cool Whip or Real Whipped Cream
Fresh Fruit (blueberries, blackberries, strawberries or bananas )to put in between layers or garnish.

Stay safe and have a great holiday!

This particular Dessert I made in a Trifle Bowl

FOR AN EASY BRING ALONG DESSERT THE BELOW IDEA MAY BE OF HELP..

You can also cut cake or layer cookies and put slices in bottom of a 13x9 inch pan and top with the pudding, fresh fruit and cool whip.  Refrigerate for an hour or more and serve.  

 Note:  For a fancy touch you can use a Triffle bowl. Put 1/2 cake( broken into pieces) on bottom of dish , then 1/2 pudding mixture , rest of the cake pieces, then the rest of the pudding  and  then your fruit and whipped topping. Use a large spoon to serve..No Fuss and yummy!

5/27/12

Making a tomato/basil Galette

If you like easy you're going to love this recipe!   Using the same concept as with my fruit Galette I am now using fresh tomatoes and basil.  When I think of summer I think of wonderful sweet red tomatoes. I added a large tablespoon of ricotta to the center before I baked it  to make it my way!   Enjoy!

Happy Baking and Cooking!

M.J.

1 lb. small tomatoes cut in quarters and sliced thin
1 T. extra virgin olive oil
1 tsp. oregano
1 tsp. minced garlic
3 tablespoons chopped kalamata olives(optional)
1 tsp. salt
freshly ground pepper
Prepared pie crust ( I used refrigerated Pillsbury Pie Crust)
1 egg beaten
4 basil leaves chopped
*Fresh ricotta cheese

Cut tomato in small sections.  In a large bowl, combine tomatoes, with oil, oregano, garlic, olives, salt and pepper; tossing well to mix.

Heat oven to 400 degrees.  Remove dough from refrigerator to a flat surface lined with lightly floured sheet of parchment paper.  Roll dough to a circle making sure not to roll it to thin.  Transfer dough onto baking sheet.

Gently spoon tomato mixture in center to make a packet, pinching sides every so often leaving the inner section open. Lightly brush the other edge with beaten egg.  Bake until crust is golden brown and tomatoes are softened about 20 to 30 minutes.  Start checking after 20 minutes and loosely cover with foil if it is browning too quickly.  Cool for 15 minutes, slice and sprinkle fresh basil on top. 

 

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6/12/12