07. 08. 12. 01:48 pm

Beef with Snow Peas

Ingredients

  • 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • 1/2 cup Low Sodium Soy Sauce
  • 3 Tablespoons Sherry Or Cooking Sherry
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

07. 09. 12. 12:23 pm

Skinny Slow Cooker Recipes 2

Pesto Chicken
Makes 4 servings

· 4 boneless, skinless chicken thighs, trimmed of fat
· ½ cup prepared pesto sauce
· ¼ teaspoon black pepper
· ½ teaspoon garlic powder
· 1 tablespoon tapioca
· Hot, cooked fettuccine
1. Cut each thigh into 4 pieces. Place chicken in bottom of slow-cooker.
2. In a small bowl, combine pesto, pepper, garlic powder, and tapioca; pour over the chicken.
3. Cover and cook on LOW for 3–5 hours.
4. Serve chicken and sauce over fettuccine.
Buttermilk Mashed Potatoes
Makes 8 servings

· 3 lbs. russet potatoes (about 6 medium), peeled and cubed
· 1½ cups water
· 2 garlic cloves, peeled
· 1 bay leaf
· 1 teaspoon salt
· 3 tablespoons butter
· ½ cup warmed buttermilk
· 2 tablespoons fresh or freeze-dried chives
· Salt and pepper to taste
1. Place potatoes, water, garlic, bay leaf, and 1 teaspoon salt in slow-cooker.
2. Cover and cook on LOW for 4–6 hours, or until potatoes are tender.
3. Drain potatoes and discard the bay leaf and garlic cloves.
4. Using a potato masher or fork, mash the potatoes. Stir in the butter and buttermilk.
5. Stir in the chives and salt and pepper to taste. Serve.
Baked Potatoes

· Desired number of potatoes
1. Prick potatoes with fork and wrap in foil.
2. Place in slow-cooker. Do not add water.
3. Cover and cook on HIGH for 3–4 hours or on LOW for 6–8 hours.
Zuppa Toscana
Makes 8 servings

· 1 lb. bulk Italian sausage, browned and drained
· 2 cans chicken broth
· 1 cup water
· 1 garlic clove, minced
· 3 large russet potatoes, cubed
· ¼ cup onion, finely diced
· Bacon bits to taste
· 1 cup heavy cream
· 1 bunch fresh kale, coarsely chopped
· Grated Parmesan cheese, for garnish
1. Place Italian sausage, chicken broth, water, garlic, potatoes, and onion in slow-cooker.
2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until potatoes are cooked and soft.
3. Add bacon bits, cream, and kale right before serving.
4. Top with Parmesan cheese and serve with fresh bread.
Cranberry Orange Cake
Makes 10 servings

· 1 cup butter
· 2 cups sugar
· 4 eggs, room temperature
· 1½ teaspoons vanilla
· Zest from 1 orange
· 3 cups flour, divided
· 1 teaspoon baking powder
· ½ teaspoon salt
· 1 12-oz. pkg. fresh cranberries
· Glaze: 2 tablespoons orange juice and 1 cup powdered sugar
1. In a large bowl, use a mixer to cream butter and sugar. Add eggs, one at a time, vanilla, and orange zest.
2. In a separate bowl, sift 2¾ cups flour, baking powder, and salt. Blend with creamed mixture.
3. Fold in remaining ¼ cup flour and the cranberries.
4. Cut waxed or parchment paper in an oval shape to fit 6-quart oval slow-cooker; put in bottom of slow-cooker. Pour batter into slow-cooker. Cover and cook on HIGH for 3 hours, until toothpick inserted
in the middle comes out clean. 
5. When cool, place large oval plate on top of slow-cooker insert. Flip over slow-cooker so that the cake comes out onto the plate. Remove waxed paper.
6. Make glaze by whisking the orange juice and powdered sugar until smooth. Drizzle glaze over the top of the cake.
07. 08. 12. 01:52 pm

Baked Sweet and Sour Chicken with Fried Rice

Baked Sweet and Sour Chicken
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.