Beef and Bok Choy Stir-Fry II

Beef and Bok Choy Stir-fry II

Serves 4

Marinade:

3 Tbsp soy sauce

1Tbsp Oil

1Tbsp corn starch

1/2 tsp ground pepper

1-2 Tbsp oil

1Tbsp minced ginger

2 radishes, finely minced

10 oz steak, (slightly frozen) trimmed and thinly sliced*

1/4 tsp course salt

1tsp pepper

2 heads baby Bok Choy, quartered

4 scallions, green tops only

1 tsp brown rice syrup or 1 pack truevia 

2 cups rice (white or brown) made according to directions

Whisk together marinade ingredients in large bowl, add thinly sliced steak.  Stir and reserve for later in stir fry. Make rice according to directions. 

Heat 1 Tbsp oil in large wok.  Add ginger and radish. Stir fry until fragrant, about 30 sec. Be careful not to burn. Add steak (and any marinade) to wok and stir fry in hot wok briefly, until browned on outside.  There may be clumps on the bottom of the wok, but this will deglaze and make a wonderful sauce. Remove steak. 

Heat remaining oil in wok.  Add Bok Choy, scallions and sweetener. Stir until Bok chow is crisp tender, about 3-4 minutes. Return steak to wok with marinade, cook about 2 min until hot and meat is about medium rare.   Serve with rice. 

*Note:  if meat is slightly frozen it is much easier to cut. 

Good sides:  fresh pineapple and a small tossed salad

Yummy Carmel Corn

Yummy Carmel Corn

The syrup:

1 cup sugar

3 oz water

1/8 tsp cream of tarter

Pinch of salt 

Combine in heavy saucepan. Bring to boil. Reduce heat to simmer and cover. Cook for 3 minutes (to remove any sugar crystals on the sides). Uncover and cook to soft ball stage. This makes about 1/2 cup or enough for 2 batches of Carmel Corn.  Leftovers can be kept for about 2 months in cool, room temperature. 

The popcorn:

Air pop 1 cup kernels 

Pop into large brown bag that has been sprayed.  (Size like a large grocery bag). You may add salt & melted butter (makes it extra yummy), but not necessary. 

The Carmel:

1 cup packed brown sugar

1/2 cup (1 stick) butter

1/4 cup syrup from above

Come all in large, heavy saucepan. Bring to a rolling boi, reduce heat, cook for 3 minutes.  Quickly add 1 tsp baking soda and stir well. This will foam up.  Pour over popcorn in bag (try to keep near center so it doesn't stick to the sides). Mix with rubber spatula to distribute the Carmel. Fold down top of bag. Microwave 30 seconds on 50% power, shake bag and turn gab into another position.  Do this 3 more times for about 2 minutes at 50% power total.  Shake. Open bag and spread on counter. Using rubber spatula, spread out to cool.  Makes a lot!

Beef and Bok Choy Stir-fry

Beef and Bok Choy Stir-fry

Serves 4

Marinade:

2 Tbsp soy sauce

1Tbsp Oil

4 tsp cooking sherry

1/2 tsp ground pepper

1-2 Tbsp oil

1Tbsp minced ginger

2 radishes, finely minced

10 oz flank steak, (slightly frozen) trimmed and thinly sliced*

1/4 tsp course salt

1tsp pepper

2 heads baby Bok Choy, quartered

4 scallions, green tops only

1 tsp brown rice syrup or 1 pack truevia 

2 cups rice (white or brown) made according to directions

Whisk together marinade ingredients in large bowl.  Make rice according to directions. 

Heat 1 Tbsp oil in large wok.  Add ginger and radish. Stir fry until fragrant, about 30 sec. Be careful not to burn. Season steak with salt and pepper. Add to wok and stir fry in hot wok briefly, until browned on outside but not cooked through. Transfer steak to marinade, toss to coat. 

Heat remaining oil in wok.  Add Bok Choy, scallions and sweetener. Stir until Bok chow is crisp tender, about 3-4 minutes. Return steak to wok with marinade, cook about 2 min until hot and meat is about medium rare.   Serve with rice. 

*Note:  if meat is slightly frozen it is much easier to cut. 

Good sides:  fresh pineapple and a small tossed salad

Peanut Butter Snack Balls

Peanut Butter Snack Balls

Makes 8

1/2 cup almond flour (grind almonds in food processor - measure after grinding)

3 Tbsp oat flour (gluten free oats ground in food processor then measured)

1/4 tsp salt

2 packs truevia

2 Tbsp peanut or almond butter (I used natural peanut butter - read the label)

2-3 Tbsp coconut or almond milk (read label)

1/4 cup enjoy life mini chocolate chips

In medium bowl combine dry ingredients. Mix in rest. Roll into Tbsp sized balls with clean (and I wear gloves) hands. Refrigerate. Keep refrigerated. 

Each ball: 111 calories, 7.8 g fat, 8.9 g carbs, 3.2 g protein

FODMAP

After extensive testing, my daughter came home with the "FODMAP" diet. We thought like any other diet plan - no big deal, we'll just look online and find lots of ideas and options. However, beyond a couple of generic menu ideas there really was very little. 

So we thought we would start recording recipe creations as well as the reviews as we see it. Since I am not limited to FODMAP, my pallet (and mind) will also be creating and reviewing.