Pepper Steak

 

Ingredients:

2 pounds pepper steak strips
1 tablespoon cornstarch
2 tablespoons cold water
3 tablespoons honey
3 tablespoons olive oil, divided
1 tablespoon prepared crushed garlic
1/2 teaspoon ginger
1/4 cup soy sauce
1 whole green bell pepper, seeded, veins removed, thinly sliced
1 whole red bell pepper, seeded, veins removed, thinly sliced
2 large onions, thinly sliced
1 package Jasmine Rice, prepared according to package directions

Directions:

1.    Rinse pepper steak, pat dry and place in a large bowl

2.    In a small bowl, blend cornstarch with cold water until smooth. Pour over steak

3.    Add honey, 2 tablespoons olive oil, garlic, ginger and soy sauce. Stir to mix. Set aside

4.    Heat the remaining 1 tablespoon olive oil in a medium skillet over high heat. Add peppers and onions and sauté for 3 minutes.

5.    Reduce heat to medium, cook 10 to 15 minutes longer or until vegetables are softened.

6.    In a large skillet, over high heat, sauté steak and honey mixture for 3 minutes. Reduce heat to medium, cover, and cook 10 to 15 minutes longer or until beef is cooked through.

7.    In a large serving bowl, combine peppers and onions with steak and mix. Serve warm with Jasmine Rice if Desired.

Bissli Chicken

Ingredients:

Chicken Breast
Duck Sauce
2 bags BBQ flavored Bissli, crushed
2 bags onion ring flavored Bissli, crushed

Directions:

1.    mix the bissli flavors together in a bowl

2.    pour some duck sauce in another bowl

3.    dip chicken in duck sauce then cover with crushed bissli

4.    place in aluminum pan and bake at 350 for about 35 minutes or a bit longer until desired crunchiness is achieved. 

Enjoy, this taste really yummy!

It’s really easy to make, I use chicken cutlets and Super Snacks, instead of Bissli, because Bissli is hard to find in supermarkets.

Sparkling Minestrone Vegetable Soup

This is cross-posted on me-ander

According to Jewish Law and Lore there are two fast days in the summer, and I love to break my fast on vegetable soup.

Usually, I make a split pea soup, but I didn't have any peas on hand. Instead I found a package of mixed beans, which, as you can see, included:

kidney beans
lima beans
chickpeas

I checked them for bugs and stones and then left them to soak in hot, boiling water. After it cooled, I poured out the water and added more. I've read that beans are digested better if you change the water. Whether it's true or not, I don't know.

Since the beans began to get soft, it was time for stage two of the cooking. I added more boiling water to the beans and began cooking them for real, not just soaking.

In a larger pot, I put sliced onions, carrots and squash and sauteed them in vegetable oil.

Once the vegetables were partially cooked, I poured in the beans, plus the bean liquid and cooked everything together.

Since I'm trying to cut the carbs, I added some tomato paste for extra flavor. That gave me a low carbohydrate Minestrone style vegetable soup. I added whatever seasonings smelled right to me, like salt, pepper, garlic, parsley. These are all standards I keep in my pantry.

It's funny how the soup sparkles. I guess the flash played on the oil. It really tasted good, and my husband even complimented me on it.

The best thing is that it is very easy to make.

A Breakfast Better Shared...

(Cross-posted at Guess Who's Coming To Dinner....)

Some things are just better when they are shared with others. We know this to be true about Shabbos meals to be sure. The more company, the more lively the conversation, the better the zemiros harmonies, the warmer the atmosphere.

But I will tell you a little secret. I have a breakfast recipe that is better shared as well. Of course you can make it for one, but the more people you share it with, the more variety you are able to present in each individual dish.

I am talking about Birchermuesli.

It's been a while since I've posted a recipe, so I figured that rather than have you all traipse over to my house in your pajamas on Sunday morning, I'll give you the recipe here to share with your own families. It's really easy. All you have to do is remember to set it up the night before, since it "cooks" in the refrigerator overnight. (No heat + taking advantage of the bountiful July produce = the perfect summer recipe) I should mention that it makes a great brunch or lunch as well.

Birchermuesli

1/2 to 3/4 cups rolled oats per person

1/2 to 3/4 cups milk per person (equal parts ;) )

1 handful of raisins per person (craisins may be substituted )

1 squirt of honey per person

Mix well and let set in refrigerator overnight where it transforms into sweet creamy perfection. In the morning add tons of cut up fruit. Now keep in mind that this is where you need the larger group of people because a whole peach and a whole plum and a few handfuls of assorted berries and a handful of grapes might be a lot for one person in a bowl of cereal for breakfast, but when divided more ways, your ability to increase the taste variety increases accordingly.

Have fun! Enjoy breakfast and let me know what you think!

They Asked For Chulent

Very rarely do I make chulent, that slow-cooking stew, a lot of people eat as part of, or the main part of, their Shabbat day meal.

My family doesn't like it, or they don't like what I used to make, so I don't cook it.

But yesterday my neighbor who arranges meals for those who need them asked me to make someone chulent. If that's what they want, that's what they'll get. Here's the new version:

• A couple of handfuls of mixed dry beans (lima, kindney and chickpeas.) Presoak, rinse and soak again for quite a while to soften.
• A package of turkey wings, better ratio of meat to bones than turkey drumsticks.
• Potatoes
• spices, peppercorns, ketchup and whatever

After the beans have gotten soft, cook them up with the turkey and water. Then add the potatoes and ketchup and more water. If my pot hadn't been so full, I would have added carrots and onions.

It smells good!

Make your own Cookbook!

Have you ever dreamed of compiling all of your mom's secrets recipes?
Need a good gift for a best friend's bridal shower?
Want to get published?

Tastebook.com is a great new website that lets you put together a very professional-looking cookbook for under $40. You can choose from hundreds of thousands of great recipes, or add your own.

The only downside is that you can't play with the layout that much. But it's not such a big deal when you get a gorgeous book in the mail!

Best Tuna Beigel?

In honor of Tuna Beigels everywhere, I'm holding a contest for the BEST Tuna Beigel recipe!

Submit your recipes to materialmaidel@gmail.com !

Sesame Chicken & Chinese Rice

Ingredients:

2 lb chicken cutlets cubed

batter:
1 Cup flour
1/2 tsp baking powder
2 tsp oil
1 tsp paprika
1 tsp salt
2 eggs
1/2 cup water

sauce (optional,)
( you’ll notice in the picture I included one without the sauce)
1 1/2 cups duck sauce
3/4 tbs soy sauce
3 tbls honey
2 tbl corn starch
1/2 cup water
topping 1/2 cup sesame seeds

Directions:

batter:
combine oil & spices. combine flour & baking powder, mix with rest of ingredients until smooth and thick
dip chicken into batter coat thoroughly
deep fry place onto paper towel to absorb oil so they stay crispy

sauce:
combine 1st 3 ingredients bring to a boil, add corn starch & water, simmer until is gravy like
place nuggets into sauce top with sesame seeds

 

Chinese Rice

cook basmati rice as per directions
while cooking fry an egg slice thin and half
while rice is still hot add egg and sliced scallions
add soy sauce to your taste
a few tbl should be enough

Avocado Strawberry Salad

This is an easy, breezy, yummy Shabbos salad that avocado fans will love!

Ingredients
2 large avocados
4 strawberries, sliced
1/2 red pepper
1/2 small purple onion
1 Tbsp. fresh parsley, finely diced
1 tsp. lemon juice
1 tsp. olive oil
1/2 tsp sugar
1/2 tsp salt
1/2 black pepper
1/2 tsp garlic powder

Instructions
Halve and pit avocados. Julienne avocado, red pepper and onion into thin strips and place in medium sized bowl.
Add remaining ingredients and stir until well combined.

Enjoy!

Strawberry Pecan Muffins

1 1/2 Cups flour
1/2 tspn baking soda
1 Cup sugar
1/2 Cup chopped pecans
1 tspn vanilla sugar
1 1/2 Cups strawberries, cut up
2 eggs, beaten
2/3 Cup (2/3) oil

Cream the oil, eggs, strawberries, and vanilla sugar. Mix dry ingredients in another bowl. Then mix them both together. Add Baking soda last.

Fill muffin cups about 2/3 full. Bake on 350 for 30-40 minutes.