Beef Chow Mein

Serve: 6 Prep: 10 mins Cook: 20 mins

Ingredients:

• 1 pound steak, (you choose, but I like a New York for this)
• 1 tablespoon peanut oil
• 1 can od diced omatoes, drained
• Any vegetables-cabbages, onions, carrots, cerely, thinly sliced
• One 7-ounce package Asian stir fry noodles (from the refrigerator section at the market). But don't use the sauce mix.
• 2 tablespoons garlic black bean sauce (also found in the Asian aisle of most supermarkets
• 1 sliced green onion, garnish

Direction:

1. Trim excess fat from the steak and slice into very thin slices.


2. Preheat a pan or wok on stovetop and heat really well over high heat, then add oil. When the oil is smoking, and not until, add beef and stir fry for a couple minutes until beef changes color and is cooked through. Remove and set aside


3. With the pan back on the heat and smoking again, add a teaspoon of oil and the vegetables and tomatoes. Stir-fry about a couple minutes.


4. Add the beef, noodles and black bean sauce to the tomatoes. Stir the whole business until the flavor is through everything and all is heated.

http://www.grouprecipes.com/115244/beef-chow-mein.html

Baked Teriyaki Chicken

Serve 6 Prep: 30 mins Cook: 60 mins


Ingredients:

• 1 tablespoon cornstarch


• 1 tablespoon cold water


• 1/2 cup white sugar or less


• 1/2 cup low-sodium soy sauce


• 1/4 cup cider vinegar


• 1 clove garlic, minced


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground black pepper


• 12 skinless chicken thighs

Direction:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


2. Preheat oven to 425 degrees F (220 degrees C).


3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

http://www.grouprecipes.com/115243/baked-teriyaki-chicken.html

Frozen Fruit Tart

For a twist, substitute peach yogurt, add sliced peaches, and drizzle with maple syrup

2 to 2 1/4 cups low-fat vanilla yogurt
9-inch ready-made graham-craker crust
12 oz. fresh blackberries
2 Tbsp confectioner's sugar

Direction:

1. Whip yogurt and pour into piecrust.
2. Use the back of spoon to smooth the yogurt evenly. Place pie in freezer for 3 to 4 hours. Remove and place fresh berries in freezer for at least 20 minutes.
3. Dust the top with confectioners' sugar. Serve.

Serve 8. Per serving: 180 calories, 27g carbs, 4g protein, 7g fat, 5mg cholesterol.

Recipe: Roast Chicken with Balsamic Bell Peppers

3/4 teaspoon salt, divided

3/4 teaspoon fennel seeds, crushed

1/2 teaspoon black pepper, divided

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

4 (6 ounce) skinless, boneless chicken breasts

2 tablespoons olive oil, divided

cooking spray

2 cups thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 teaspoons chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

Preheat oven to 450 degrees.

Heat a large skillet over medium-high heat.

Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.

Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.

Add 1 1/2 teaspoons oil to pan.

Add chicken; cook 3 minutes or until browned.

Turn chicken over; cook 1 minute.

Arrange chicken in an 11 x 7 inch baking dish coated with cooking spray.

Bake at 450 degrees for 10 minutes or until done.

Heat remaining olive oil over medium-high heat.

Add bell peppers, shallots, and rosemary; saute 3 minutes.

Stir in broth, scraping pan to loosen browned bits.

Reduce heat; simmer 5 minutes.

Increase heat to medium-high.

Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 mintues, stirring frequently.

Serve bell pepper mixture over chicken.

Makes 4 servings

Cooking Light, January 2010

Recipe: Blackberry Supremes

1 (15 ounce) package refrigerated piecrusts

1/3 cup water

1/2 cup sugar

2 tablespoons cornstarch

2 tablespoons butter

1 pint fresh blackberries

1 (3 ounces) package cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface.

Cut piecrusts with a 2 1/2 inch star-shaped cutter, and fit into lightly greased minature muffin pans.

Bake at 350 degrees for 7 minutes or until golden.

Remove from pans, and cool on wire racks.

Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heatl

Boil, constantly, 1 minute; remove from heat.

Stir together cream cheese and next 3 ingredients.

Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture.

Sprinkle with additional powdered sugar, if desired.

Makes 20 tarts.

Southern Living July 1999

Recipe: Korean BBQ Beef (Pul-Kogi)

1 pound beef top sirloin, thinly sliced

6 cloves garlic, minced

1/2 pear, peeled, cored, and minced

2 green onions, thinly sliced

4 tablespoons soy sauce

2 tablespoons white sugar

1 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon sesame seeds

1 teaspoon minced fresh ginger

freshly ground black pepper to taste (optional)

In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice vinegar, sesame seeds, fresh ginger, and ground black pepper.

Seal, and refrigerate for 2 to 3 hours.

Preheat grill pan over high heat.

Brush oil over grill pan, and add beef.

Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Makes 4 servings

Allrecipes.com

Recipe: Cranberry-Orange Scones

1 3/4 cup all-purpose flour

1/2 cup dried cranberries

2 teaspoons baking powder

2 tablespoons packed brown sugar, divided

2 teaspoons grated orange peel

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, chilled, cut up

2/3 cup plus 2 tablespoons buttermilk, divided

Heat oven to 400 degrees.

Combine flour, cranberries, baking powder, 1 tablespoon of the brown sugar, orange peel, cinnamon and salt in large bowl.

With pastry blender or 2 knives, cut in butter until mixture resembles pea-size pieces.

Slowly stir in 2/3 cup of the buttermilk just until soft dough forms and pulls away from sides of bowl.

On lightly floured surface, pat dough into 6 1/2 inch round 1 inch thick.

Cut into 8 wedges; place on parchment paper-lined baking sheet.

Lightly brush tops with remaining 2 tablespoons buttermilk; sprinkle with remaining 1 tablespoon brown sugar.

Bake 12 to 15 minutes or until golden brown.

Cool on wire rack.

Serve warm or at room temperature.

Makes 8 scones.

Cookingclub.com January 2010