Garlicky Ginger Stir Fry

Two words...Yum Mee. I know I say this all the time, but this really is so easy - so quick - and so good. It took me fifteen minutes, start-to-finish this afternoon because my daughter Jasmine was running off to work and wanted to eat something healthy. Also, it's definitely a "feel good" food since you're left feeling satisfied and full of good, green stuff. Like with any stir fry, you can throw whatever you like in it, but I particularly like this combination. This version doesn't include a protein like chicken or tofu, but it definitely can.

Serves 2

2 cups chopped broccoli (big chunks)
2 cups chopped baby bok choy " "
1.5 cups of bean sprouts
1 small onion sliced
about 5 shitake mushrooms that have been soaked in water (read the directions)
5 cloves of crushed fresh garlic
1/4 c soy sauce
1 c water or chicken broth
sliced fresh ginger (about five slices)
3 tbls oil (I use olive oil, but you can use vegetable oil)
1 tsp sesame chile oil
and of course rice: about two cups of steamed brown or white rice (I'm all about brown basmati)

- Side note - all the ingredients are estimates, so if you need or want to add a little more or less of something, it's not going to make a difference. It's fine to make it your way!

• First mix the water, soy sauce, a little of the garlic and cornstarch in a bowl and set aside.
  
• In wok or large fry pan heat oil on high heat (enough to cover the bottom of the pan). Don't let the oil smoke.


• When really hot, throw the ginger in for about a 30 seconds and then the brocolli for another minute or so.


• Then throw the garlic in with the bok choy. Toss for a couple minutes.


• Then add the bean sprouts.


• Now you can add the water/soy mixture, but be careful because the pan will be really hot and when you add the cool liguid it will steam. If you'd like it a little spicy, you can add the chili oil here as well.


• Cover immediately with a lid and let it steam all the way through for a minute or two.


• That's it!

Serve over rice with someone you love! Eat it with chopsticks - it'll taste better.

Dandelion Greens n' Garlic

If you love greens, and you love garlic - like I do - you will most likely love these simple Dandelion greens. I may have mentioned that I frequently ate Dandelion greens at my Grandma's house as a little girl. Even though they had a slightly bitter taste, the garlic and the salt added just the right balance.

All you have to do is quickly toss the greens with garlic in a hot pan with a little olive oil, salt and pepper until tender. In fact, there you have the recipe! You can squeeze a little lemon juice and/or sprinkle a little freshly grated parmesan cheese for a little added flavor. These go very well with lentils, pasta, or just by themselves!

Enjoy!

Spicy Beef and Onion Soup

Spicy Beef and Onion Soup

Garlicky, spicy, hot and healthy…that’s what this soup is. And those are characteristics that I absolutely love in any dish. I found a version of this recipe in the International Soup Book--and I’m happy I found it. Like usual I sort of add my own little spin on it. For example, in this soup recipe, the chef only adds green onions with no added white or yellow onions. I use leeks and onions and think it’s fabulous. I don’t think I’ve ever followed a recipe exactly the way it’s written. In fact, I don’t think I even follow my own recipes the same each time.
Anyway, everyone that has tasted this soup loves it. It’s very unique and very simple. Make this on a rainy, cold day and warm your bodies, spice up your home, and soothe your soul.

Ingredients
1 lb of chuck steak (or 2-3 ribeye steaks, or any braising beef)
4-6 leeks (or about bunches of green onions)
3 medium to large onions
5 cloves crushed, fresh garlic
2 tbls sesame chili oil
2 tsp crushed red pepper
1 tsp cayenne pepper
2-3 tbls kosher salt
1 tsp ground black pepper

· Cut beef in cubes and brown in olive oil in large saucepan on medium high heat. Add 8-10 cups of water, bring to boil and simmer for a couple hours until the meat is very tender. Skim as needed - especially at the beginning.
· In a fry pan brown the onions and leeks in a couple tbls of olive oil. Cook for about 5 minutes until tender and beginning to slightly brown.
· Add chili oil, salt, pepper to taste, crushed red pepper and stir in for a minute or two.
· Push mixture aside and add the garlic. If the oil has evaporated, add a bit over the garlic to make sure that the garlic cooks for about 45 seconds. Now just stir everything in the pan together and splash in a little soy sauce and a few tbls of water so that all the flavors pick up from the bottom of the pan.
· Now pour the onion mixture into the pot with the beef and bring to boil. Turn heat down and simmer for about 20 minutes.

Serving suggestion: Despite the fact that the soup is carb-free, it’s still very filling. I think it’s great served as a main dish with some warm, fresh artisan bread. You may want to have some Kleenex on hand…if you spice it up like I do, it might make your nose run. ; 0 )