Easy Beef and Broccoli Stir Fry

In an effort to clean out my pantry and freezer I decided to make Beef and Broccoli Stir Fry. I adapted this recipe from one I found on Recipezaar. When they say easy, they were not kidding. I threw this together in no time. I served it over a mix of brown basmati and jasmine rice.

The Best Easy Beef and Broccoli Stir-fry

25 min total time | 15 min prep

SERVES 4

• 3 tablespoons cornstarch, divided
• 1/2 cup water, plus
• 2 tablespoons water, divided
• 1/2 teaspoon garlic powder
• 1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips or stir fry beef
• 2 tablespoons vegetable oil or light olive oil, divided
• 4 cups broccoli florets
• 1 small onion, cut into thin slices
• 1/2 cup edamame - found in the freezer section
• 1/3 cup sliced almonds
  
• 1/3 cup reduced sodium tamari sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• hot cooked rice

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli, onion, edamame, and almonds in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine tamari sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

Breakfast Joy

Yesterday morning I enjoyed the most delicious granola for breakfast. The thought of it is enough to get you out of bed in the morning. What is this delicious meal worthy of dragging you up in the am? Chocolate Almond Joy Granola. It is my own concoction, chock full of oats, flax, cocoa powder, almonds, and coconut. I enjoyed it over some vanilla yogurt. The kids enjoy it right off the pan. It definitely tasted too good to be healthy - but guess what, it is even good for you!!!

I hope your day starts out this good!

Warm Spinach Artichoke Dip

I recently got a request from my college roommate and dear friend (who I have not seen in way way to long) for a favorite dish - warm spinach artichoke dip. This recipe definitely dates back to the days when I was not particularly calorie conscious. I like to serve it with homemade pita chips.

Warm Spinach Artichoke Dip

14 ounces artichoke heart -- drained and chopped
10 ounces frozen chopped spinach -- thawed and drained
3/4 cup grated parmesan cheese
3/4 cup light mayonnaise
8 ounces reduced fat cream cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder

HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through.

Yield:
"1 3/8 pints"


Athenian Artichoke Dip

14 oz Artichoke hearts in water; drained
3/4 tsp Dried oregano leaves
4 oz Feta cheese; crumbled
1/4 c Red or green bell pepper;
1 Clove garlic; pressed
1 c Light Mayonnaise
6 ounces reduced fat cream cheese, softened
10 ounces frozen spinach, defrosted and drained

Preheat oven to 350 degrees. Chop artichoke hearts and bell pepper; place in a large bowl. Using garlic press, press garlic into the bowl. Add mayonnaise, spinach, oregano and cream cheese; mix well. Spoon into a 2 quart baking dish. Bake 25 - 30 minutes or until golden brown and bubbly. Serve with baked pita chips, if desired.

Yield: 2 1/2 cups

Thai Chicken Burritos

In my quest to come up with new recipes, I created this one recently for a client who asked me to make her several different flavored burritos. I LOVE peanut sauce, so I thought, why not put it in a burrito. Thus, the Thai Chicken Burrito was born!


Thai Chicken Burritos

1/2 cup Water
1/4 cup natural creamy peanut butter
1/2 teaspoon red pepper flakes
2 Tablespoons brown sugar
2 Tablespoons low sodium tamari soy sauce
2 Tablespoons rice wine vinegar
1/2 Teaspoon Ground ginger
1 1/2 Teaspoons sesame oil
2 cloves garlic -- minced
1 cup shredded carrot or bagged matchstick carrots
1 1/2 pounds chicken tenderloins or stir fry chicken - diced
1/4 cup peanuts -- chopped
4 scallions -- chopped
2 cups cooked jasmine rice
8 burrito shells
Light olive oil - for the pan

Combine first 9 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside.

Heat oil in a large skillet, saute chicken until no longer pink. Add vegetables and cook until slightly tender - 2-3 minutes.

Warm burrito shells in the microwave for 30 seconds (makes it easier to assemble). Spread a few tablespoons of sauce on the middle of the shell. Top with 1/4 cup of rice, then the chicken mixture. Top with chopped peanuts. Fold into a burrito. Place on a lightly greased baking sheet. Spray top with cooking spray.

Bake at 425 degrees for 15-20 minutes or until lightly browned.

Note: If you want to freeze these, simply cool at room temperature or in an ice bath. Wrap in tin foil and freeze. To warm, allow to defrost overnight in the refrigerator or place in the microwave at 30% power for 3-5 minutes, then place on a baking sheet in a 350 degree oven for 10-15 minutes.