January 9, 2019
This is a healthy, delicious weeknight meal. Any vegetables can be added or removed based on your preferences. I went with all green veggies this time around, but next time I’ll add red pepper and mushrooms to the mix.
Ingredients
Garlic Sauce (recipe adapted from The Spruce) (makes 1 cup)
- 4 tablespoons rice vinegar
- 4 tablespoons sugar
- 4 tablespoons gluten-free tamari (or gluten-free soy sauce)
- 4 teaspoons dry sherry
- 2 tbsp + ½ teaspoon sesame oil, divided
- 3 teaspoons corn starch
- 2 tablespoon water
- 8 medium garlic cloves, minced or finely chopped
Veggie Stir Fry
- Sesame oil, 2-3 tablespoons
- 1 white onion, chopped
- 1 head Broccoli, cut into bite-size or slightly larger pieces
- 1-2 cups snow peas, trimmed
- 5-6 baby bok choy, cut lengthwise into pieces
- 1 zucchini, cut into large chunks
- Sesame seeds
White or Brown rice, cooked
Instructions
Garlic Sauce
- Combine rice vinegar, sugar, tamari, sherry, and ½ teaspoon sesame oil in a small bowl, stirring to combine. (this is the sauce base)
- In a separate small bowl, dissolve the cornstarch in water.
- Heat 2 tablespoons sesame oil over medium heat in a saucepan. Add the garlic and cook,stirring until fragrant (around 30 seconds).
- Re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
- Re-stir the cornstarch- water mixture and add it to the sauce, stirring to thicken.
- Transfer to a bowl or liquid measuring cup and set aside until ready to use.
- NOTE: Garlic sauce will thicken, especially if you make ahead. It will thin out as you heat it up. Can always add a touch of warm water and stir it if in want a thinner sauce.
Veggie Stir Fry
- In a large skillet or wok, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add onions and saute a minute or two until just tender.
- Add broccoli and zucchini, cook an additional 2-3 minutes. Then snow peas and cook an additional 2-3 minutes. Then add in bok choy and saute until wilted and tender. Cook longer for softer vegetables.
- Add the garlic sauce to the sauted vegetables and stir to combine. Heat 2-3 minutes until warm.
- Serve over rice and sprinkle with sesame seeds.
Source: Healthy GF Family
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June 14, 2017
Ingredients
- 1/2 cup soy sauce
- 1/2 cup lime juice from 6 to 8 limes
- 1/2 cup canola oil
- 1/4 cup packed brown sugar
- 2 teaspoons ground cumin seed
- 2 teaspoons freshly ground black pepper
- 1 tablespoon chili powder
- 3 medium cloves garlic, finely minced (about 1 tablespoon)
- 2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces (see here for detailed trimming instructions)
- 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 white or yellow onion, cut into 1/2-inch slices
- 12 to 16 fresh flour or corn tortillas, hot
- 1 recipe guacamole, for serving, if desired
- 1 recipe Pico de Gallo, for serving, if desired
- Sour cream, shredded cheese, and salsa, for serving, if desired
Instructions
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Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.
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While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
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When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
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Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover and cook for another minute. Continue cooking in this manner—flipping and covering—until steaks are well-charred and an instant-read thermometer inserted into their center registers 115 to 120°F for medium-rare or 125 to 130°F for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
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Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from the plate into the skillet with the vegetables. Toss to coat.
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Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.
Source: http://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html
December 20, 2016
FOR THE DRESSING:
2 t. Dijon mustard
1/4 c. apple cider vinegar
1/4 c. pure maple syrup
1/4 t. kosher salt
Pinch of black pepper
1/4 c. extra-virgin olive oil
1 small shallot, finely diced (or substitute red onion)
FOR THE SALAD:
4 cups arugula & mixed greens
1/2 medium red onion, sliced thinly
2 bosc pears, sliced thinly
1/2 c. dried cranberries
1/2 c. candied walnuts or pecans (I use Trader Joe’s Sweet and Spicy pecans)
1/2 c. crumbled blue cheese
FOR THE DRESSING:
In a small bowl, mix all ingredients accept the olive oil. Slowly drizzle in the olive oil while whisking. Set aside.
TO ASSEMBLE THE SALAD:
In large bowl, add the arugula and greens, and toss. Layer the pears, cranberries, cheese and nuts. Dress and mix the salad just before serving.
Source: Dishin & Dishes
Mommy's in the Kitchen 