Tuesday, April 23, 2013

Lettuce Wraps

We have been loving these lettuce wraps, I swear I've made them at least 4 times over the past two months probably.  The recipe comes from my friend Heather, who made them for one of our freezer meal swaps.  I love how versatile they are, you can throw in whatever veggies you have, use the type of meat you prefer, and drizzle them which fun sauces!  I will sometimes make rice to serve with them as well (in the picture below).  So delicious!

Lettuce Wraps
via Weelicious

1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons cilantro, minced
1 tablespoon oil
1 small onion, diced
1 bell pepper, red, orange or yellow
1/2 cup diced carrots
1/2 cup edamame
1 garlic clove, minced
1 teaspoon ginger, minced
1 pound ground chicken or turkey
1/4 teaspoon salt
8 bibb or iceberg lettuce “cups
Optional Sauce: soy sauce, teriyaki, sweet chili sauce, siracha! 
Combine soy sauce, honey, and cilantro in a bowl and set aside.
Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
Add the bell pepper and cook an additional 2 minutes.
Add the garlic and ginger and cook for 1 minute then add the chicken or turkey to the pan and saute for an additional 7 minutes or until cooked through.
Stir in the soy sauce mixture, salt and cook for 2 minute or until juices evaporate.
Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Thursday, April 4, 2013

Basic Yellow Crumb Muffins (Apple Version!)

This is a great basic yellow muffin recipe that you can add whatever mix-ins you feel like!  They are moist and the crumb topping is awesome!

Classic Yellow Muffins, yields 1 dozen
via Kathleen (a work friend)
1 1/4 c flour
2 tsp baking powder
1/8 tsp salt
3 tbsp milk
1/2 tsp vanilla
10 tbsp unsalted butter, room temp
3/4 c sugar
2 eggs
Pre heat oven to 350. Use muffin liners or spray muffin tin.
Sift together dry ingredients. In separate bowl, beat butter & sugar together, then beat in eggs, milk, and vanilla. Fold wet and dry ingredients together until just mixed, may be lumpy.
Optional flavors:
add 1/2 cup fresh or frozen blueberries
add 1/8 cup brown sugar mixed w/ 1 tsp cinnamon (sprinkle over batter then fold in two or three times)
add 1/2 cup chocolate chips
add 1/2 cup diced apples plus 1/2 tsp cinnamon
Streussel Topping
1/2 cup flour
1/2 cup sugar
4 tbsp butter
Mix dry ingredients. Cut in butter until sandy. Pat onto muffins before baking.
Bake for 20-25 minutes until lightly browned.

Wednesday, April 3, 2013

Beef and Broccoli

Me and Corey have been on quite the "asian food" kick lately.  I feel like I'm back in my pregnancy craving days (not pregnant, don't worry).  We've pretty much been rotating this recipe with pad thai and lettuce wraps (that I have yet to share) for weeks on end...ahhh-mazing.  Can't get enough.  I can't stress how incredibly easy this recipe is, and the flavor is so so good.

Beef and Broccoli
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips
Remaining Ingredients:
1/2 c low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry (didn't have so I left it out)
3 tbsp vegetable oil
2 heads broccoli, crowns only

Whisk together the marinade ingredients: baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.