Beef and Broccoli

 I found this recipe in the May 2021 issue of Good Housekeeping and it was a hit with the family!  It was nice because I prepped everything ahead of time so it came together super fast!

BEEF AND BROCCOLI

1/3 cup reduced-sodium soy sauce

2 Tbsp. fresh lime juice

2 Tbs. packed brown sugar

2 gloves garlic, grated

1 Tbsp. grated fresh ginger

1 to 2 tsp. sriracha

1 tsp. toasted sesame oil

3 tsp. cornstarch, divided

1 lb. flank or strip steak, halved lengthwise, then thinly sliced

1 large head broccoli (about 1 1/2 lbs) cut into small florets, stem peeled (if necessary) and chopped

1 Tbsp. canola oil

Cooked white rice, sliced red chiles, sesame seeds and scallions for serving

1. In medium bowl, whisk together soy sauce, lime juice, sugar, garlic, ginger, sriracha, sesame oil and 2 tsp. cornstarch.  Transfer half (about 1/3 cup) to a small bowl and whisk in remaining tsp. cornstarch and 1/3 cup water; set aside.

2.  Add steak to remaining sauce, toss to coat and let sit 15 minutes.

3.  Meanwhile, heat large skillet on medium.  Add 1/2 cup water and bring to a simmer.  Add broccoli and cook, covered, until bright green and just barely tender, 4-5 minutes.  With slotted spoon, transfer broccoli to a plate. 

4.  Wipe out skillet and heat canola oil on medium-high.  Cook steak in single later in batches until browned, 2 minutes per side.  Return first batch of steak to skillet, add sauce and simmer until beginning to thicken, 2 to 3 minutes.  Add broccoli and toss to combine.

5.  Serve over rice and sprinkle with chiles, sesame seeds and scallions if desired.

Cucumber Ribbon Ramen Bowl with Spicy Peanut sauce

 I got this recipe from the Costco Connection, the Costco magazine and I served it with my Coconut Chicken Tenders with Mango Dipping Sauce.  It was a PERFECT side dish for that meal!

CUCUMBER RIBBON RAMEN BOWL WITH SPICY PEANUT SAUCE

Peanut Sauce

1/2 cup natural creamy peanut butter

1 Tbsp. low sodium soy sauce

1 Tbsp. rice wine vinegar

2 Tbsp. pure maple syrup

1 tsp. ground chili paste

Juice of 1/2 large lime, freshly squeezed

1 large garlic clove, minced

1 Tbsp. fresh ginger, minced

1/4 tsp. ground cinnamon

4 to 5 Tbsp. warm water

Salad

1 English cucumber, peeled

3 scallions, coarsely chopped

1/3 cup carrot matchsticks

1/2 large red bell pepper, finely chopped

2 dried ramen blocks

1/2 medium jalapeno pepper, seeded and thinly sliced

Optional: sesame seeds for topping

Prepare the peanut sauce:  Place all ingredients except the water in a blow; stir to blend.  Add water 1 Tbsp. at a time until sauce is the desired consistency.

Prepare the salad:  Using a vegetable peeler, peel the cucumber into long ribbon-like slices.  Do not discard the middle section; finely chop it.  Place cucumber in a medium bowl along with the other vegetables.  Stir gently to combine.

Prepare ramen noodles according to the package direction.  Drain and set aside to cool for a few minutes.  Add the noodles to the salad; gently toss.  Drizzle with peanut sauce.  Top with jalapeño and sesame seeds, if desired.  Makes 4 servings.

Tip:  Store leftover sauce, sealed, in the refrigerator for up to a week.

No Bake Easy Granola Bars

These are amazingly easy granola bars and have become a staple in our house.  They are no bake and you can make whatever modifications you want, adding in dried fruit or another topping.  Try them!

No Bake Easy Granola Bars

1 cup peanut butter (crunchy or smooth
1/2 cup honey
1/2 cup coconut oil
2 1/2 cups rolled oats
1 cup shredded coconut
1/4 cup chocolate chips

1.  In a medium pot, melt together peanut butter, honey and coconut oil over medium-low heat, stirring until smooth.  Remove from stove and stir in oats and coconut.

2.  Pour mixture into a 9x13" baking dish lined with parchment paper (for easy removal and cutting later). Spread into an even later, sprinkle with chocolate chips and press firmly down with the back of a spatula or spoon.

3.  Refrigerate for 2 hours or until firm, then slice into squares or bars and remove from pan.

4.  Store granola bars in the refrigerator or freezer, individually wrapped in baggies or if you don't plan to pack them in lunches, you can simply store them in an airtight container with wax paper separating the layers.

Pepper Steak

I found this recipe on AllRecipes and it is by Jeanne Bunders.  My mom used to make pepper steak a lot when I was young so this is kind of comfort food for me!  It is fast and easy to put together and quite filling.

PEPPER STEAK

1 lb. boneless beef sirloin steak

2 Tbsp. Cooking oil

1 garlic clove, minced

1 tsp. ground ginger

1 tsp. Salt

1/2 tsp. Pepper

3 large green bell peppers, thinly sliced

2 large onions, thinly sliced

3/4 tsp beef bouillon granules

3/4 cup hot water

1 (8 oz.) can sliced water chestnuts, drained

1 Tbsp. Cornstarch

1/4 cup soy sauce

1/4 cup water

1/2 tsp. Sugar

Cooked rice

Cut steak into 2-in. x 1/8-in strips.  In a large skillet or wok, brown steak in oil.  Add garlic, ginger, salt if desired and pepper; cook 1 minute.  Remove meat to plate and keep warm.  Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender.  Dissolve bouillon in hot water; add to skillet with water chestnuts.  Combine cornstarch, soy sauce, cold water and sugar.  Stir into skillet.  Add meat.  Cook and stir until mixture boils; cook and stir 2 minutes more.  Serve pepper steak over rice.

Coconut-Miso Mushroom Soup

I found this in some magazine and cut it out and didn't write down what magazine it came from AGAIN!!  I really need to fix that!  But I saw this recipe and knew it would be really good.  I made it this week for my daughter who had her wisdom teeth out and it was for sure a hit!  There is a note that you can make some fried mushrooms for garnishing and I would definitely do that next time we don't have a dental surgery involved.  It says to heat a generous slick of vegetable oil in a small, heavy-bottomed skillet, such as cast iron, over medium heat.  When it shimmers, carefully add a handful of thinly sliced mushrooms.  Cook, flipping once, until they shrink and darken slightly, and bubbles along the edges subside.  Drain on paper towels and sprinkle with salt.

COCONUT-MISO MUSHROOM SOUP

12 oz. cremini or bottom mushrooms, thinly sliced (I used baby Bella)

Kosher salt and freshly ground white pepper

2 tsp. vegetable oil

4 scallions, white and light green parts chopped (1/2 cup), tops thinly sliced on the bias for serving

4 tsp. fresh minced ginger (from a 1 1/2-inch piece)

1 Tbsp. minced garlic

1 Tbsp. white or yellow miso

2 1/2 cups vegetable broth, plus more as needed

1 can (13.5 oz.) coconut milk

1.  Cook mushrooms and 1 tsp. salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly and most of the moisture cooks out, about 12-15 minutes.  Add oil and chopped scallions; cook until scallions are tender, 2-3 minutes.  Stir in ginger, garlic and miso and cook just until fragrant, about 30 seconds.  Add broth; bring to a boil.  Reduce heat to low; simmer 5 minutes.

2.  Reserve 2 Tbsp. coconut milk, then add the rest to a blender with the mushroom mixture (work in two batches if needed).  Puree until very smooth, about 2 minutes, removing the blender cap and covering hole with a folded kitchen towel to allow steam to escape.  Return mixture to saucepan and bring to a simmer over medium heat.  If a thinner soup is desired, stir in more broth, a little at a time.  Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.