Beef & Noodle Slaw Stir Fry

I'm on an Asian kick lately.

this dish was born out of odds and ends that needed to be used up from the refrigerator.  I had some carrot juice, a small sirloin steak and a bag of broccoli slaw.  Hence the slaw in the title.  

So I decided to make another stir fry.  Since my last one using chicken and noodles turned out so well I decided to make this version with beef, and noodles, and broccoli slaw for the veggies.

The sauce is made from a mixture of a store bought peanut sauce (another item from the frig) and my leftover carrot juice.  Add in some Asian spices and my every present cashews and the rest is history!

Simple and easy....tasty too!

Enjoy this simple creation and come back and tell me how it turned out.


Beef & Noodle Slaw Stir Fry

serves 4

1/3 cup peanut sauce
1/3 cup carrot juice
1 tablespoon ginger, minced

6 oz multi-grain spaghetti
1 tablespoon olive oil

6 oz sirloin steak, thinly sliced
1 16 ounce package broccoli slaw
3/4 cup shredded carrots

1/3 c whole unsalted cashews

 In a bowl whisk together peanut sauce and carrot juice; set aside.  Break spaghetti in half and cook according to package directions.

Meanwhile in a wok or large skillet stir-fry beef until browned about 5 minutes.  Remove from the skillet. Add ginger and broccoli slaw and carrots. Cook and stir for 3 minutes. Add cashews and stir until slightly roasted.  Return beef to the skillet.  

Add peanut sauce mixture. stirring to coat. Cook and stir 2 minutes more. Add noodles. Using tongs, toss to coat. Serve warm.

Asian Style Fried Rice and Beans

I was visiting with some friends recently that are from Louisiana.  A place I've dreamed of going, but haven't had the chance to get there yet.  Bucket list!

Inevitably when the conversation turns to food there is a lot of talk about Red Bean and Rice.  I mean a LOT.  A symbol of Creole cuisine and thought of as major comfort food.  It uses simple ingredients that may even be leftover from a previous meal.

So why not make a variation of this comfort food displaying the comforts of a different global cuisine.  Let's take this to Asia.  Fried Rice is a popular and common dish.  So why not jazz it up, add some beans, and create another comfort dish sensation.  PLUS...let's use leftover rice.

Do you ever make leftovers?  Rice is a great dish to make a little extra.  It keeps well, you can freeze it, and you use it in so many other dishes from soup to salads, to stir fried rice!

This dish came out so well that everyone loved it.  Second helpings were all around.  There might even have been thirds if you are truely counting.

The pineapple lends some sweetness, the bean protein, and the different sauce ingredients used help make the dish.  There are no eggs in this dish as in the typical one.  The beans are the protein substitute.

It's very easy to whip up and good for you.  Hearty enough for a main course dish.  I hope you enjoy the flavors and a new spin on rice and beans.

Asian Style Fried Rice and Beans

Serves 4

8 ounce can pineapple slices

1 tablespoon of vegetable oil

2 medium of carrots, thinly sliced on the bias

4 cloves garlic, minced

2 teaspoons of grated fresh ginger

2 cups of cooked brown rice or white rice

1 14 ounce can of garbanzo beans (chickpeas), rinsed and drained

1 cup of frozen peas, thawed

3 tablespoons of reduced-sodium soy sauce 

1 tablespoon of rice wine vinegar

2 teaspoons of sesame oil

1/3 cup of snipped fresh cilantro, plus more for garnish

1 lime, halved

Quarter pineapple slices. In a large skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 -3 minutes per side or until golden brown. Remove from skillet. 

Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots and cook for about 5 minutes until tender.  Add garlic and ginger; cook for 30 seconds.

Stir in brown rice, garbanzo beans, and peas. Add soy sauce, rice wine vinegar, and sesame oil. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.

To serve, squeeze lime over rice. If desired, top with additional cilantro leaves.

Banana Oat Breakfast Cookie

They say breakfast is the most important meal of they day.

After the body has been at rest it's a good idea to feed it in the morning so you energy to last you to the next meal.  It's simple really.  A good energy laden breakfast will satisfy you and give you the pep you need to feed your brain and muscles until lunch time.

During the week I'm not that great of a breakfast eater.  Toast on the run kind of girl.  So when I came across these wonderful breakfast cookies (yes, I said cookies!) that promised me a healthy start to my day I jumped at the chance to make them.  I mean, who doesn't want to eat a cookie for breakfast?

These are low in fat, contain whole grains, and lots of energy producing ingredients that are perfect for breakfast.  Much better than that muffin you pick up at Starbuck's with your morning coffee...

These are also a great snack.  One you should feel proud to feed your kids, and they're gonna love them too!  And since this makes a big batch you can freeze them.  Just pull them out of the freezer to thaw whenever you crave one.
 

They turned out wonderful.  Moist and chewy with some sweetness.  Do you like trail mix, or energy bars?  Well this is just like that, in a cookie.  And I tell you, they will fill you up.  What a perfect way to avoid those mid-morning cravings and avoid all the extra calories.  Perfect in every way.  

Enjoy!

Banana Oat Breakfast Cookie

Adapted from BHG

Yields: 12 breakfast cookies

1 large banana, mashed (1/2 cup)

1/2 cup chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup rolled oats

1/2 cup flour

1/4 cup nonfat dry milk powder

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1 cup dried cranberries 

Preheat oven to 350 degrees.  Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla.   Add oats, flour, milk powder, cinnamon, and baking soda. Stir until combined. Stir in dried cranberries.

Using a 1/4-cup measure scoop, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.

Bake, one sheet at a time, for 13 -14 minutes or until lightly browned. Transfer to wire rack to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.