Month: February 2020

Mongolian Beef

Mongolian Beef

  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chile paste with garlic
  • 1/4 teaspoon salt
  • 2 teaspoons peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 pound sirloin steak — thinly sliced across the grain
  • 16 medium green onions — cut into 2-inch pieces
  1. Combine first 8 ingredients, stirring until smooth.
  2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Maple-Mustard Glazed Chicken

Maple-Mustard Glazed Chicken

  • 2 teaspoons olive oil
  • 24 ounces skinless (boneless chicken breast halves)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup fat-free (lower-sodium chicken broth)
  • 1/4 cup maple syrup
  • 2 teaspoons chopped fresh thyme
  • 2 medium garlic cloves — thinly sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard
  1. Preheat oven to 400°.
  2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

Oatmeal Muffins

Oatmeal Muffins

  • 1 cup buttermilk
  • 1 cup rolled oats
  • 1 cup flour (all-purpose)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbs wheat germ flakes
  • 1/3 cup butter
  • 1/4 cup brown sugar (packed)
  • 1 Tbs honey
  • 1 Whole egg
  1. In a small bowl, combine the buttermilk and oats and let the mixture stand until the liquid is absorded, about 1/2 hour.
  2. In another bowl, combine the flour baking powder, baking soda, salt and wheat germ.
  3. In a large mixing bowl beat the butter and the sugar until the mixture is light. Beat in the honey and the egg.
  4. n alternating batches, add the flour mixture and the oat mixture to the butter mixture, stirring to moisten the ingredients after each addition.
  5. Divide the mixture between either 6 or 12 muffin tins. Bake the muffins in a preheated 400 degree oven for 25 to 30 minutes.

North Woods Bean Soup

North Woods Bean Soup

  • Cooking spray
  • 1 cup baby carrots (halved)
  • 1 cup chopped onion
  • 2 garlic cloves (minced)
  • 7 oz turkey kielbasa (halved lengthwise and cut into 1/2-inch pieces)
  • 4 cups fat-free (less-sodium chicken broth)
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp black pepper
  • 2 cans Great Northern beans ((15.8-ounce) drained and rinsed)
  • 1 bag fresh baby spinach leaves ((6-ounce))
  1. Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
  2. Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.