beef with snow peas

Beef with Snow Peas

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8

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Ingredients

• 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
• ½ cups Low Sodium Soy Sauce
• 3 Tablespoons Sherry Or Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 8 ounces, weight Fresh Snow Peas, Ends Trimmed
• 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
• Salt As Needed (use Sparingly)
• 3 Tablespoons Peanut Or Olive Oil
• Crushed Red Pepper, For Sprinkling
• Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

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this was awesome!! the fresh ginger really made it!! i think i would take her up on her recommendation to use low sodium soy sauce. it was kinda salty.

Creamy Lemon Crumb Squares

another great one from the pioneer lady. made these tonight! YUMMY!

Creamy Lemon Crumb Squares

Prep Time: 15 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 12

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Ingredients

• 1-⅓ cup All-purpose Flour
• ½ teaspoons Salt
• 1 teaspoon Baking Powder
• 1 stick (1/2 Cup) Butter, Slightly Softened
• 1 cup Brown Sugar (lightly Packed)
• 1 cup Oats
• 1 can (14 Ounce) Sweetened Condensed Milk
• ½ cups Lemon Juice
• Zest Of 1 Lemon

Preparation Instructions

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool.

Eda-yummy Fried Rice

Made this for lunch today and it was deeeelicious! Plus it's pretty easy.

2 Tbsp veg oil
4 cloves garlic, minced
1 Tbsp fresh ginger, minced
4 scallions, trimmed and chopped (or your choice of onion)
2 carrots, diced
2/3 cup frozen, shelled edamame, thawed (couldn't find at Winco, so just used mixed veggies)
4 cups white rice (preferably cold)
1/4 cup soy sauce
1Tbsp toasted sesame oil

Heat a large skillet or wok over med. heat. Add 2 Tbsp veg oil and swirl to coat the pan. Add garlic and ginger and saute until fragrant and soft (about 2 min). Add the scallion (or onion) and carrots and continue cooking, about 2 min.

Add the rice and edamame (or mixed veggies), soy sauce, and sesame oil, stirring constantly to evenly distribute the heat and ingredients. Use the back of a fork to break up the rice if it is sticking in chunks.

I also added Nelson's fav. garlic chili hot sauce to spice it up a bit, along with some chicken. And you could always add an egg. And I didn't use cold rice because I didn't plan, but you could always use left over rice, or make it the night before. I'll have to go to a different grocery store, but I can't wait to have it with the eda-yummy!

Just Chuck all your other recipes....

because you will never need another lasagna recipe after you try this! from ina garten on the food network. this lasagna has rocked a couple dinners and multiple lunches. soooo good!

Lasagna:

ingredients:
2 T olive oil
1 c chopped yellow onion
2 garlic cloves, minced
1 1/2 lbs italian turkey sausage
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1/4 c chopped fresh flat leaf parsley, divided
1/2 c chopped fresh basil leaves
2 t salt
3/4 t black pepper
1/2 lb lasagna noodles
15 oz ricotta cheese
3-4 oz creamy goat cheese, crumbled
1 c grated parmesan, plus 1/4 c for sprinkling
1 large egg, lightly beaten
1 lb fresh mozzarella, thinly sliced

preheat oven to 400

heat olive oil in large skillet. add onion and cook for 5 minutes over med low heat, until translucent. add garlic and cook for 1 minute more. add sausage and cook over med low heat, breaking it up with a fork for 8-10 minutes or until browned. add the tomatoes, tomato paste, 2 T parsley, all the basil, 1 1/2 t salt and 1/2 t pepper. simmer, uncovered, over med low heat for 15-20 minutes, until thickened.

meanwhile, fill a large bowl with the hottest tap water. add the noodles and allow them to sit in the water for 20 minutes. drain.

in med bowl combine the ricotta, goat cheese, 1 c Parmesan, the egg and remaining 2 T parsley and 1/2 t salt and 1/4 t pepper. set aside.

ladle 1/3 of the sauce into a 9x12 rectangular baking dish, spreading the sauce over the bottom of the dish. then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. add the est of the pasta, mozzarella, ricotta, and finally, sauce. sprinkle with the 1/4 c Parmesan. bake for 30 minutes until the sauce is bubbling.

Roasted Tomato Soup

by Tyler Florence

so easy, with so much flavor. Eric's comment was, "hey, I could cook this!"

ingredients:
2.5 lbs fresh tomatoes
6 garlic cloves, peeled
2 small onions, sliced
1/2 c olive oil
s/p
1 quart chick stock
2 bay leaves
4 T butter
1/2 c chopped fresh basil
3/4 c heavy cream

Preheat oven to 450.

wash, core, and cut the tomatoes into halves. spread the tomatoes, garlic cloves and onions onto baking tray. drizzle with 1/2 c olive oil and season with s/p. roast for 20-30 minutes, until caramelized,

remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. add 3/4 of the chicken stock, bay leaves and butter. bring to boil, reduce heat and simmer for 15 minutes until liquid has reduced by a third.

wash and dry basil leaves. add to the p ot. use an immersion blender and puree the soup until smooth. return soup to low head, add cream and adjust consistency with remaining chicken stock, if necessary. season to taste with s/p. garnish with splash of heavy cream.

Enchilada Crock Pot Tasty

Got this one from my go-to friend for cookin', Betty Crocker! Made it this weekend when my parents came over. Prepped it before we went to a movie then ate it about 5 hours later. My crock pot is by far my most favorite cooking appliance!

1 lb. lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped, mashed, squoozed... however you do it
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) chopped green chilies
1 can (10 oz) enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro

1. In skillet, cook ground beef, onion, and garlic over medium-high heat, stirring frequently, until beef is cooked; drain. Stir in soup and chilies.
2. Spray 3 1/2 to 4 quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of the slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce, and cheese in each layer. Sprinkle paprika over top.
4. Cover; cool on Low heat setting for 4 hours 30 minutes to 5 hours 30 minutes.
5. Lat stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

This makes enough for about 6 servings! We put some sour cream and salsa on top of ours. Also, you could easily substitute chicken for the beef. For Betty Crocker's tips, she says instead of the cream of mushroom soup, you could try cream of broccoli or cream of celery soup.

Enjoy!

Restaurant Style Salsa

Ok, so my friends have known about this website for a while and have used it, but I just recently decided to go check it out. I don't know what I was waiting for! I have made like 4 things already and they have all been fabulous. Anyway, Darin is CRAZY about this salsa and you can make it ALL year long without having to have the fresh ingredients I usually use for my pico salsa. YUMMMMY, you HAVE to make it tonight! Oh, by the way, the site it the pioneer woman cooks.

Recipe: Restaurant Style Salsa

Prep Time: 10 Minutes | Cook Time: | Difficulty: Easy | Servings: 12

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Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.