Mongolian Beef (Sam the Cooking Guy)

 Ingredients:

1 lb flank or skirt steak, cut against the grain, bite sized pieces

1/3 cup corn starch

1/2 cup + 3 tablespoons soy sauce

1 teaspoon sesame oil, divided

1/2 cup water

1/2 cup brown sugar

2 tablespoons neutral oil

1/2 red onion, thinly sliced

2 red Holland peppers, sliced lengthwise then across into half moons

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2 green onions, the dark stems, thinly sliced

1 teaspoon toasted sesame seeds

Directions:

• Put the beef in a large bowl and add the cornstarch, 3 tablespoons of soy and 1/2 of the sesame oil - mix really well to combine, then set aside

• In another bowl put the water, remaining soy and brown sugar - stir well to mostly dissolve the sugar

• Heat a wok or skillet on medium/high heat, add 1 tablespoon oil then add 1/2 the beef

• Cook, letting it brown on both sides until almost cooked through - remove to a plate and repeat with remaining beef adding more oil if necessary

• Return the pan to the heat with a little more oil and put in the onion and peppers - stir fry a couple minutes then add the garlic & ginger - stir again about 30 seconds or until very fragrant

• Add the soy/water/brown sugar to the wok - mix and bring to a quick, then turn down slightly add put the beef back in

• Let simmer a couple minutes, stirring well to thicken, add the green onions, mix well and serve

Blueberry Lemon Ricotta Cupcakes

 Ingredients:

Muffin Batter

1 cup + 1 Tablespoon flour
1/2 cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon of salt
1 large egg
2 large egg whites
1/2 cup part-skim ricotta
1/2 cup sugar
1/3 cup canola oil
1 1/2 tsp lemon zest
1/4 cup lemon juice
1/2 teaspoon valilla extract
about 2/3 cup of fresh blueberries plus more for topping.

Glaze:

3/4 cup of confection sugar

1 1/2 tsp lemon juice

1/8 tsp salt

1-2 teaspoons of water as needed for correct consistency of the glaze

Directions:

Pre-heat oven to 350 degrees

Whisk 1 cup flour, whole wheat flour, baking powder, baking soda, salt in a large bowl. Whisk egg, egg whites, ricotta, sugar, oil, lemon zest, lemon juice, and vanilla in a medium bowl.

Add the egg mixture to the flour mixture till just combined. Toss berries with 1 tablespoon of flour in a small bowl. Gently fold the berries into the batter. Place about a 1/4 cup of batter into paper lined muffin tin. Bake until a toothpick comes out clean (16-18 minutes). 

Cool in the pan for 5 minutes and then remove muffins to a rack and allow to continue to cool for another 20 minutes.

Prepare the glaze by whisking sugar, juice and salt in a small bowl. Whisk in the water as needed till you have a smooth dn very thick glaze. 

Top each cupcake with about a teaspoon of glaze and garnish with blueberries and lemon twists...if desired.

Thomas Keller Zucchini-Basil Pistou (Food and Wine)

 Ingredients:

1 1 /3 pounds zucchini (2-3 zucchini depending on size)

6 Tablespoons extra virgin olive oil

2 cloves of garlic, thinly sliced

1/2 cup fresh basil leaves, plus more for garnish

2 teaspoons fresh lemon juice

1 teaspoon of kosher salt

Directions:

Halve the zucchini crosswise and cut off the ends so the stand flat.  Cut the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores or save for soup. Cut the zucchini into 1-inch pieces.

In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for one minute. Transfer the mixture to a blender and add the lemon juice and salt. Pulse to a chunky puree. Transfer the pistou to a small bowl and serve warm.

Bacon Pea Salad (Taste of Home)

 Ingredients:

4 cups of frozen peas (about 16 ounces), thawed

1/2 cup shredded sharp cheddar cheese

1/2 cup ranch salad dressing    

1/3 cup of chopped red onion

1/4 teaspoon salt

1/4 teaspoon pepper

4 bacon strips, cooked and crumbled

Directions:

Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon just prior to serving.

Make Ahead Burritos

Ingredients

• 1 tablespoon olive oil
• ¼ cup grated yellow onion or finely diced onion
• 3 cloves garlic, finely minced
• 1 pound ground beef
• 2 tablespoons taco seasoning, (you can also use store-bought taco seasoning – comes in a 1-ounce pouch)
• 1 cup tomato salsa
• 2 cans (15-ounces each) pinto beans, rinsed and drained
• ½ cup water OR low sodium beef broth
• 2 cups shredded cheddar cheese
• 10 (10-inch) flour tortillas
• cooked white or brown rice, optional

Instructions

• Heat olive oil in a large skillet set over medium heat.
• Add onions and cook for 2 minutes; stir in garlic and cook for 20 seconds. 
• Stir in the ground beef; cook until meat is browned, about 8 minutes, mixing and breaking up the beef with a wooden spoon.
• Stir in the taco seasoning; then stir in the tomato salsa. 
• Reduce heat to a simmer and continue to cook for 2 minutes, or until mixture is heated through and a bit thickened.
• Remove from heat and set aside.
• Combine pinto beans and water (or beef broth) in a blender or a food processor; process for about a minute, or until mixture is smooth.
• Add the beans mixture to the beef mixture and stir until combined.
• Stir in the cheese.
• Add two tablespoons of cooked rice, if using, to the center of each tortilla.
• Add 1/2 cup of the beef mixture over the rice.
• Fold the ends and sides over the filling and roll up.
• Wrap each burrito in wax paper; then wrap in foil.
• Place burritos inside a gallon-sized ziploc bag; label the bag with the date you made them.

Freeze burritos for up to 2 months.

Notes

• You don’t have to mix the beans and beef together. You can combine the cooked beef mixture with the cheese, add it down the center of the flour tortilla, then, spread some of the bean mixture over the beef, and roll up the tortillas.
• When ready to serve frozen burritos; place a burrito on microwave-safe plate and microwave on HIGH for 2-½ minutes, or until internal temperature of the burrito registers at 165˚F.
• You can also heat them up in the oven. Preheat oven to 350˚F. Place frozen burritos on a baking sheet – do not remove the foil – and bake for 20 to 30 minutes, or until heated through. 

Nutrition

Calories: 304kcal | Carbohydrates: 16g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 652mg | Potassium: 487mg | Fiber: 5g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 2mg

The Best Black Bean Soup (Seattle Times)

 INGREDIENTS:

1 small (7 ounce) can chipotle chilies in adobo

2 tablespoons olive oil

2 carrots, peeled and chopped

2 onions, peeled and chopped

4 garlic cloves, minced

1 cup red wine

2 Jalapeno peppers, seeded and chopped

1 pound dried black beans

2 quarts mild vegetable of chicken stock

1 tablespoon oregano, preferably Mexican

2 bay leaves

1 tablespoon kosher salt

1 teaspoon ground black pepper

red wine vinegar, to taste

 Sour cream or Mexican cream for garnish (optional)

Whole cilantro leaves for garnish, optional

For pickled onions

1 small red onion, peeled and thinly sliced

freshly squeezed juice of two limes

Salt

DIRECTIONS:

Empty the can of chilies into a blender or food processor, Puree until smooth. Scrape into a container and set side.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle puree in the center. let fry for a minute and the stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bringing to a boil and let boil 10 to 15 minutes. Reduce the heat ao a simmer and cook, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooing until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until the beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without pureeing. If soup seems thin, use an immersion blender or blender to puree a small amount of the beans u until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and abs of chipotle puree.

Serve in deep bowls, garnishing each serving with a dollop of sour cream, a scattering of pickled onions and a flurry of cilantro leave if you like.

Cuban Arroz Con Pollo (Better Homes & Gardens)

INGREDIENTS:

Non-Stick cooking spray

1 1/2 pounds skinless boneless chicken things

3 cups chopped green sweet peppers (4 medium)

1 1/2 cups chopped roma tomatoes

1 cup of chopped onion

2 tablespoons tomato paste

2 teaspoons ground cumin

2 teaspoons ground paprika

1 tablespoon Anchiote Powder.

1 1/2 teaspoons dried oregano, crushed

1/2 teaspoons garlic powder

3/4 teaspoon ground black pepper

1 (10 ounce) package frozen cooked brown rice OR 2 cups of hot cooked brown rice

1 (10 ounce) package of frozen peas

1 1/2 cups sliced roasted red sweet peppers

1/2 cup sliced pitted green olives

DIRECTIONS:

Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time if necessary, in hot skillet until brown. Set aside.

In a 4 quart slow cooker combine sweet peppers, tomatoes, onion, tomato paste, cumin, paprika, oregano, garlic powder, salt and black pepper. Top with chicken.

Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3 to 4 hours.

If using high-heat setting, turn down to low heat setting. If using frozen rice, prepare according to package directions. Stir cooked rice, peas, roasted peppers, and olives into mixture in cooker. Cover and cook about 15 minutes more or until heated through.