Mongolian Beef and Onions

Mongolian Beef and Onions over hot cooked rice.

This is probably my favorite Asian dish.  The first time my husband was ever in the hospital our middle son Mike took me out of the hospital for supper to the best Chinese eatery in town and introduced me to this dish.  This recipe is for those who LOVE cooked onions and a slightly crisp crust on their thinly sliced steak.  Yum! I do and here is how I make it at home.

Ingredients for Mongolian Beef and Onions:

2 t. vegetable oil
1 t. grated ginger
1 T. chopped garlic
1 good pinch of red pepper flakes
1/2 C. soy sauce
1/2 C. water
1/2 C. brown sugar
1 C. oil for quick fry
1 pound flank steak very thinly sliced diagonally then in halves or thirds uniformly
4-5 Tablespoons of cornstarch
2 large sweet onions, peeled, halved, then sliced
1 bunch of green onions sliced 1/2", separate the whites and add to slices then set the greens aside
hot cooked rice or noodles

Prepare the onions and set them aside for now. 

Heat the 2 t. of oil over moderate heat and add the ginger, red pepper flakes, and garlic.  The oil should NOT be too hot as not to scorch.  Quickly add the soy sauce and water and stir together.  Dissolve the brown sugar in the warm sauce stirring well.  At medium heat boil the sauce 3-4 minutes then reduce to the lowest simmer.  After it thickens slightly remove from the heat. 

The sauce.

Using a plastic bag combine the sliced steak and the corn starch shaking until well coated.  This should sit at least 10 minutes or as long as overnight. 

Heat one cup of oil in a wok or enough that the meat is mostly covered when it is added to the hot oil.  Saute for just 2 minutes.  I did this in 2 batches.  Remove from the oil using a slotted spoon onto paper towels.  Pour the oil into another container straining for use latter. 

The slightly cooked onions.

Place the wok back over the heat and add the onions saute for 3- 4 minutes.  Dump the meat back into the pan and heat 1 more minute.  Add the sauce and cook 1 minute.

Sliced onion tops.

Stir in the sliced green onion tops and spoon over hot rice or noodles,  Discard any remaining sauce. 

Mmmmm supper.

Yield 3 servings.  Enjoy!

Cranberry Orange Muffins with Apple and Pecans

My system requires fruit and it is my belief that if you are going to consume carbohydrates it is best dome in the morning!  My husband is not a muffin fan so since our children have been grown I have seldom made them.  It occurs to me we both get very bored repeating the same breakfast so for my part I am going to try muffins for a while.  We will see if he joins me.

This recipe made 9 Texas size muffins and can be more easily consumed than two dozen or more in a recipe.  My inspiration is the Lazarus cookbook fro their restaurant published in December of 1990.   I have adapted in in several ways to my taste and preferences.  They are delicious!  Where have these been all my life?  Breakfast was good today!

Ingredients for Cranberry Orange Muffins with Apple and Pecans:

1 extra large egg
1/2 C. sour cream
1/2 C. buttermilk
1/3 C. vegetable oil
3/4 C. sugar
1 C. rough chop pecans
1 peeled and grated fresh apple
1 whole fresh orange washed and cut into 1/8ths then chopped in the food processor
1 C. dried cranberries (or grind fresh)
2 1/4 C. all purpose flour
1 T. baking powder
2 t. Vietnamese cinnamon (or other cinnamon on hand)
1 pinch salt
1/2 t. orange flavoring
1/2 t. vanilla bean paste (or 1 t. vanilla)

Preheat the oven to 400 degrees and place rack so tops of muffins are in alignment with the center of the oven.  Lightly butter 9 Texas size muffin cups or 12 large muffin cups.

Beat together the egg, sour cream, buttermilk, oil, and sugar.  Stir in the flavorings.  Fold in the fruits.

Combine in a separate bowl first the walnuts, then flour, baking powder, salt, and cinnamon stirring well to combine.  This will help keep the nuts from falling to the bottom.  Add the dry ingredients to the wet ingredients stirring just enough to combine.  Do not over mix.

Divide  the batter into the muffin cups evenly and bake for about 25 minutes,  A tooth pick inserted into the center of a large muffin should be clean when removed, 

Cool for 10 minutes then remove from the pans.  Serve with warm butter or make Orange Honey Butter for a special treat!

Ingredients for Orange Honey Butter:

1 C. soft butter
2 T, honey
2 T, grated fresh orange zest

Whip the butter and honey until light and fluffy.  Fold in the orange zest.  Serve on muffins toast, or biscuits. 

Switiching My Diet Plan to Alton Brown's Today and Here is Why......Plus I took a Brisk Walk This Morning and Enjoyed the Blooms of Spring!

If you are going to walk this is my ideal time to start with the dogwoods blooming in our neighborhood!

 

Life has it's way with us all and there are some big bumps along the way.  During those stress filled and often scary times I forget about everything including healthy eating and my diet. This past fall and winter has been a dilly for us.  I admit to envy for those who can't look at food under stress but I am not one of them.

I do love the plan I have had success with but I get tired of everything including diet plans.  So, I am switching as of today to Alton Brown's food list.  It is easy, makes sense and is not far off of what I have done in the recent past.  You get a once a week red meat, white starch, desserts, and alcohol day which is comparable to the "free day" in the old plan.

What I am totally drawn to is the fact that it calls for fruit every day and I need that.  My system requires it.  I can do this!

I started this morning with a walk at 7:30 AM.  There are some REALLY big hills here in my neighborhood and I was huffing and puffing but I feel all the better for having done it.  Years ago when I was in my early 40"s I walked up to 7 miles before going to work almost every day.

Then my aches and pains got the best of me and I quit.  Well I am thinking I can do a short walk 3-4 times a week and be none the worse for it.  Worst case it will require knee surgery sooner but what the heck!  This is not called for on this diet plan but I just want to do it!

I do love a good salad.

Here is Alton Brown's plan:

List 1: Foods to Eat Daily

Dark leafy greens
Nuts
Carrots
Green tea
Whole grains
Fruits

List 2 Foods to Eat Three Times a Week

Yogurt
Cauliflower
Broccoli
Sweet Potato
Avocado
Oliy Fish
Tofu

List 3 Foods to Eat Once a Week

Red Meat
White starch
Desserts
Alcohol

List 4 Foods to NEVER Eat and Avoid at all Times

Soda
Processed Meats
Canned Soups
"Diet" anything

There are several sites online if you want more information.  Just Google  Alton Brown's Diet Lists as I did.  I did see him on TV some time back talking about this and giving the food lists so there is plenty of information out there if you are interested.

So after my banana and raisin bran breakfast and a walk I think it is time for a cup of that green tea I normally don't drink but gonna give it a try.  Later!