Ginger Noodle Salad

April 10, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Ginger Noodle Salad. To make this Diabetic Friendly Recipe you’ll be needing Spaghetti, Ginger, Splenda® Granulated No Calorie Sweetener, Ketchup, Lite Soy Sauce, Chinese Chile Paste, Water, Lime Juice, and Sesame Oil. The Dish is 130 calories and 22 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Ginger Noodle Salad
Spicy Asian noodles are served on a bed of greens for an attractive side dish.

Recipe Ingredients:
4 ounces dry spaghetti or capellini

Dressing:
1 tablespoon minced ginger
3 tablespoons Splenda® Granulated No Calorie Sweetener
1 tablespoon ketchup
1/4 cup lite soy sauce
1/4 teaspoon Chinese chile paste (add more if you want it spicier)
1 tablespoon water
2 tablespoons fresh lime juice
1 teaspoon sesame oil or vegetable oil

2 cups mixed salad greens

Cooking Directions:
1 – Cook pasta following package directions.
2 – Place ginger, Splenda® Granulated Sweetener, ketchup, soy sauce, chili paste, and water in a medium saucepan. Simmer on medium-low heat 1 minute.
3 – Remove from heat. Add lime juice and sesame oil. Mix well. Add noodles and stir well. Serve immediately for a warm salad. Chill 15 to 20 minutes for a cold salad.
4 – To serve: place noodles on top of greens. Garnish, if desired.
Makes 4 servings.

Serving Suggestion: Garnish with fresh basil or cilantro, carrots and snow peas.

Nutritional Information Per Serving (1/4 of recipe): Calories: 130; Calories from Fat: 15; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 590mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/ginger_noodle_salad_recipe.html

Asian Vegetable and Soba Noodle Salad

March 7, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Asian Vegetable and Soba Noodle Salad to pass along. Some of the ingredients you’ll be needing are Soba, Bell Peppers, Red Cabbage, Jicama, Peanuts, Sesame Oil, Rice Vinegar and more. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Asian Vegetable and Soba Noodle Salad

Ingredients
Preparation time: 25 minutes
Chilling time: 1 hour

5 ounces soba
3/4 cup coarsely sliced fresh red bell pepper
3/4 cup coarsely sliced fresh green bell pepper
1 cup sliced fresh red cabbage
1 cup peeled, matchstick-sliced fresh jicama
3/4 cup coarsely sliced green onions
3/4 cup matchstick-sliced unpeeled cucumber
1/4 cup chopped, unsalted peanuts
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 cloves fresh garlic, minced
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1 cup

1 – Bring a medium pot of water to a boil. Add soba noodles, cover, and cook about 5 minutes until noodles are tender yet firm. Place noodles in strainer and rinse with cool water. In a large salad bowl, place sliced red pepper, green pepper, red cabbage, jicama, green onions, cucumber, and peanuts. Add cooled, drained noodles. In a small mixing bowl, whisk sesame oil, vinegar, minced garlic, soy sauce, and black pepper together. Pour dressing over salad and toss ingredients until they are well distributed. Chill for approximately 1 hour before serving.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 19 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 222 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/asian-vegetable-and-soba-noodle-salad/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Asian Chicken

January 5, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is Asian Chicken. To make this week’s Dish you’ll be needing Boneless and Skinless Chicken Breasts, Reduced Sodium Soy Sauce, Fresh Lemon Juice, Honey, Sesame Oil, Dry Mustard, Fresh Ginger, Garlic, and Red Pepper Flakes. The Dish is 178 calories and 3 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Asian Chicken
Ginger, garlic, and red pepper flakes add a burst of Asian-inspired flavor to this low-carb chicken dish.

Ingredients
3 pounds boneless skinless chicken breasts
1/2 cup reduced-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes

Directions
Yield: 10 servings
Serving size: 1/10 of total recipe

1 – Place soy sauce, juice, honey, oil, mustard, ginger, garlic, and red pepper flakes in gallon-size resealable food storage bag. Add chicken. Seal bag. Turn to coat evenly. Place bag in pan. Chill in refrigerator 1 hour or overnight.

2 – Preheat oven to 350°F. Line roasting pan with foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.

Nutrition Information:
Calories: 178 calories, Carbohydrates: 4 g, Protein: 32 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 475 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asian-chicken/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Side Dish of the Week – SESAME SUGAR SNAP PEAS

July 12, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a recipe for SESAME SUGAR SNAP PEAS. To make this week’s dish you’ll be needing Extra Virgin Olive Oil, Garlic, Sugar Snap Peas, Reduced Sodium Soy sauce, Sesame Oil, Red Pepper Flakes, Honey, and Sesame Seeds. The Dish is 90 calories and 8 net carbs per serving. The Recipe is from the Diabetic Gourmet Magazine website where you can find a huge selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

SESAME SUGAR SNAP PEAS
Ingredients

2 tsp. extra virgin olive oil
2 cloves garlic, finely minced
1 lb. sugar snap peas, trimmed
1 Tbsp. reduced-sodium soy sauce
1/2 tsp. sesame seed oil (can use toasted sesame seed oil)
Pinch of crushed red pepper flakes or to taste
1 tsp. honey
1 Tbsp. toasted sesame seeds

Directions

1 – Place oven rack in highest position and preheat broiler.
2 – In mixing bowl, whisk together olive oil and garlic. Add snap peas and toss to coat well.
3 – On baking dish, place snap peas in single layer. Broil until tender, about 5-6 minutes.
4 – While peas are cooking, mix together soy sauce, sesame oil, pepper flakes and honey.
5 – After removing snap peas from oven, gently toss with soy sauce mixture. Garnish with sesame seeds.
6 – Serve hot or chilled as side dish. Hot is most common.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Fat: 4 grams
Saturated Fat: .5 grams
Fiber: 3 grams
Sodium: 140 milligrams
Protein: 3 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/sesame-sugar-snap-peas

Sunday’s Pork Roast Dinner Recipe – Honey Sesame Tenderloin

February 23, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Honey Sesame Tenderloin. Made using Whole Pork Tenderloin, Soy Sauce, Garlic Cloves, Ginger Root, Sesame Oil, Honey, Brown Sugar, and Sesame Seed. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey Sesame Tenderloin
Roasting this marinated tenderloin whole in a hot oven only takes 15 minutes or so, enough time to cook a pot of rice and steam a green vegetable.

Recipe Ingredients:
1 whole pork tenderloin, about 1 pound
1/2 cup soy sauce
2 garlic cloves, crushed
1 tablespoon grated ginger root
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar, packed
4 tablespoons sesame seed

Cooking Directions:
1 – Place tenderloin in self-sealing bag; add soy sauce, garlic, ginger and sesame oil; seal bag and toss to mix thoroughly. Refrigerate 2 to 24 hours.
2 – Preheat oven to 450°F (230°C).
3 – Remove tenderloin from marinade, discarding marinade.
4 – On shallow plate mix together honey and brown sugar; place sesame seed on another plate.
5 – Roll tenderloin in honey mixture to coat evenly, then roll in sesame seed. Place in shallow pan and roast for 15 to 20 minutes, until internal temperature reads 155°F (approximately 65°C).
6 – Remove to serving platter and slice to serve.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 330 calories Protein 28 grams Fat 9 grams Sodium 830 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 32 grams.
https://www.cooksrecipes.com/pork/honey_sesame_tenderloin_recipe.html

“Meatless Monday” Recipe of the Week – BROCCOLI WITH ASIAN TOFU

December 9, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – BROCCOLI WITH ASIAN TOFU. Made using Tofu, Lite Soy Sauce, Sesame Oil, Brown Sugar, Ginger Root, Broccoli, Peanut Oil, Crushed Red Pepper, Garlic, and Sesame Seeds. Tofu done right! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Check out soon to find Delicious and Healthy Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BROCCOLI WITH ASIAN TOFU
Ingredients

1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
1/2 Tbsp brown sugar
1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)
1 lb fresh broccoli, rinsed and cut into individual spears
1 Tbsp peanut oil or vegetable oil
1/4 tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)
1 Tbsp sesame seeds (optional)
Cooking spray

Directions

1 – Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)
2 – Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.
In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. 3 3 – Set aside.
4 РMeanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saut̩ for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.
5 – Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.
6 – At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. 7 – Add broccoli and reserved marinade, and gently mix until well-coated.
8 – Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).
NOTES:
Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).

Recipe Yield: Yield: 4 servings “Serving size: 2 slices tofu, with broccoli and marinade mixture
https://diabeticgourmet.com/diabetic-recipes/broccoli-with-asian-tofu

Condiment of the Week – Sesame Oil

June 16, 2016 at 5:13 AM | Posted in Condiment of the Week | Leave a comment
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Sesame seed oil in clear glass vial

Sesame seed oil in clear glass vial

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Korean, Chinese, Japanese, Middle Eastern, and Southeast Asian cuisine. It has a distinctive nutty aroma and taste.

The oil from the nutrient-rich seed is popular in alternative medicine, from traditional massages and treatments to the modern day.

The oil is popular in Asia and is also one of the earliest-known crop-based oils, but world-wide mass modern production continues to be limited even today due to the inefficient manual harvesting process required to extract the oil.

 

 
Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts.

Sesame seeds are protected by a capsule which only bursts when the seeds are completely ripe. The ripening time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening until all the capsules have opened. The discovery of an indehiscent (nonshattering) mutant by Langham in 1943 began the work towards development of a high yielding, shatter-resistant variety. Although researchers have made significant progress in sesame breeding, harvest losses due to shattering continue to limit domestic US production.

Sesame seeds are primarily produced in developing countries, a factor that has played a role in limiting the creation

White sesame seeds, mostly unshelled.

White sesame seeds, mostly unshelled.

of large-scale, fully automated oil extraction and processing techniques. Sesame oil can be extracted by a number of methods, depending on the materials and equipment available.

In developing countries, sesame oil is often extracted with less-expensive and manually intensive techniques such as hot water flotation, bridge presses, ram presses, the ghani process, or by using a small-scale expeller. In developed countries sesame oil is often extracted using an expeller press, larger-scale oil extraction machines, or by pressing followed by chemical solvent extraction.

Sesame oil can also be extracted under low-temperature conditions using an expeller press in a process called cold pressing. This extraction method is popular among raw food adherents because it avoids exposing the oil to chemical solvents or high temperatures during extraction.

 
There are many variations in the color of sesame oil: cold-pressed sesame oil is pale yellow, while Indian sesame oil (gingelly or til oil) is golden, and East Asian sesame oils are commonly a dark brown color. This dark color and flavor are derived from roasted/toasted sesame seeds. Cold pressed sesame oil has a different flavor than the toasted oil, since it is produced directly from raw, rather than toasted, seeds.

Sesame oil is traded in any of the forms described above: Cold-pressed sesame oil is available in Western health shops. Unroasted (but not necessarily cold pressed) sesame oil is commonly used for cooking in the Middle East and can often be found in halal markets. In East Asian countries, different kinds of hot-pressed sesame oil are preferred.

 
The only essential nutrient having significant content in sesame oil is vitamin K, providing 17% of the Daily Value per 100 grams (ml) consumed supplying 884 calories. For fats, sesame oil is approximately equal in monounsaturated (oleic acid) and polyunsaturated (linoleic acid) fats, totaling together 80% of the fat content. The remaining oil content is primarily the saturated fat, palmitic acid (about 9% of total, table).

 

 

Bottling sesame oil

Bottling sesame oil

Despite sesame oil’s high proportion (41%) of polyunsaturated (Omega-6) fatty acids, it is least prone, among cooking oils with high smoke points, to turn rancid when kept in the open. This is due to the natural antioxidants present in the oil.

Light sesame oil has a high smoke point and is suitable for deep-frying, while dark sesame oil (from roasted sesame seeds) has a slightly lower smoke point and is unsuitable for deep-frying. Instead it can be used for the stir frying of meats or vegetables, sautéing, or for the making of an omelette.

Sesame oil is most popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean.

East Asian cuisines often use roasted sesame oil for seasoning.
The Chinese use sesame oil in the preparation of meals.
In Japan, rāyu, is a paste made of chili-sesame oil seasoning – and used as a spicy topping on various foods – or mixed with vinegar and soy sauce – and used as a dip.
In South India – before the advent of modern refined oils produced on a large scale, sesame oil was used traditionally for curries and gravies. It continues to be used, particularly in Tamil Nadu and Andhra Pradesh, mixed with foods that are hot and spicy as it neutralizes the heat. It is often mixed in with a special spice powder that accompanies Idly, dosa as well as rice mixed with spice powders ([Paruppu Podi]). It is also used in pickles and condiments mainly in Andhra Pradesh.

 

Wild Idea Buffalo Recipe of the Week – Buffalo Ox-bone Soup

August 28, 2013 at 9:01 AM | Posted in soup, Wild Idea Buffalo | 3 Comments
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Soups is on! It’s all about the Soup in this week’s Wild Idea Buffalo Recipe of the Week, Buffalo Ox-bone Soup. Another good one from Jill O’Brien of Wild Idea Buffalo.

 

 

Buffalo Ox-bone SoupWild Idea Buffalo Ox Bone Soup

By: Jill O’Brien

(serves 8)

 

This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping.

 

 

 

Ingredients:

1 – 3.5 lb. pkg. Buffalo Shank Steaks
1 – 2 lb. pkg. Buffalo Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger

 

 
Instructions:

1 -Wash bones and shank meat under cold water.
2 – Soak bones and shank meat in cold water for 2 hours.
3 – Rinse bones again under cold water.
4 – Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 – Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 – Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 – Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 – Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 – While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 – Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 – Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 – Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.)
13 – Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 – Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot.
16 -To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!

 
http://wildideabuffalo.com/2012/buffalo-ox-bone-soup/

 

 

 

 
3.5 lbs. Buffalo ShanksWild Idea Buffalo Buffalo Shanks
Bison bone-in shanks are great for the traditional Italian dish “Osso Bucco”. The marrow is also coveted as a delicacy and wonderful smeared on toast points. 4 bone in shanks / 3.5 lbs.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-5-lbs-buffalo-shanks

 

 

 

 

 

 

 
Soup BonesWild Idea Buffalo Soup Bones
We cut our soup bones from the shank. Excellent for making your own stock, or try roasting and serve the marrow with toast. Approx. 2 lbs.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/soup-bones

Wild Idea Buffalo Recipe of the Week – Gangnam Style Buffalo Flank Steak

August 21, 2013 at 8:15 AM | Posted in Wild Idea Buffalo | Leave a comment
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Passing along 2 Wild Idea Buffalo Recipes this week; Gangnam Style Buffalo Flank Steak/Gangnam Style Lettuce Wraps and Gangnam Style Buffalo Stew. The Stew is prepared the same way as the Gangnam Style Lettuce Wraps but you’ll be adding some additional items to it. It all comes from the http://wildideabuffalo.com/ web site. You can purchase the Buffalo Flank Steak on-line also. You can also check out all Jill O’Brien’s Wild Idea Buffalo Delicious Recipes! In my opinion home of the best tasting Buffalo you can find!

 

 

Gangnam Style Buffalo Flank SteakWild Idea Buffalo Gangnam Style Lettuce Wraps
By: Jill O’Brien

This recipe was inspired by my new addiction to the “Gangnam Style” dance.

The Korean word gangnam, stands for the south side of Seoul, were there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean B.B.Q.), which can be served a variety of ways. Here are two of my favorite renditions.

Note: Traditionally the Koreans use high-end cuts, but I find that this is not necessary. The flank steak becomes very tender in the marinade. You are going to love this recipe. Get your gangnam on!

Ingredients:

2 lbs. Buffalo Flank Steak
1/2 cup Braggs Amino Liquids
2 Tb. Sesame Oil
6 cloves garlic
1 Asian pear, or pear, peeled & cored
4 green onions, chopped
1 tsp. black pepper
2 Tb. sugar
1 Tb. red pepper flake
Gangnam Style Lettuce Wraps (serves 8)

Instructions:

* Rinse flank steaks, pat dry and remove any exterior fat. Place flank steaks on cutting board, using sharp knife cut flank steak on the bias into ¼ “ slices. To cut steaks on the bias, tilt your knife to a 45* angle (the top of your knife blade should be at the 10:00 position). Place sliced flank steaks into a non-reactive bowl.
* Place remaining ingredients in blender and puree.
* Pour marinade over meat and massage into meat. Cover and refrigerate overnight.
* Heat a wok to high heat or place a large sauté pan over high heat. Brush pan with a little sesame oil, once hot add marinated meat to pan. Stir meat in a tossing manner while cooking, for 3 to 4 minutes.
To Serve:

Place meat on platter with leaf lettuce or iceberg lettuce, accompany with warm rice or rice noodles and julienned vegetables of your choice, along with sesame seeds, fresh garlic, grated ginger and red pepper flake.

 

 
Gangnam Style Buffalo StewWild Idea Buffalo Gangnam Style Buffalo Stew

Additional ingredients:

1 quart buffalo broth, (or vegetable or beef broth)
4 cups variety vegetables, chopped (I used, peppers, squash, mushrooms and green onion.)
4 cups cooked rice
Instructions:

* Prepare as above through #4. Pile meat in center of the wok or pan.
* Add vegetables to pan, circling around meat.
* Add broth and bring to a boil. Push meat down into broth, cover and simmer for 5 minutes.
To Serve: Place ½ cup of rice into bowls and ladle with hot stew. Pass with sesame seeds, grated garlic, fresh ginger and red chili flake.

 

*Pictures provided by Wild Idea Buffalo*
http://wildideabuffalo.com/2012/gangnam-style-buffalo-flank-steak/

Wild Idea Buffalo Recipe of the Week – Fragrant Stir Fried Buffalo

August 14, 2013 at 9:31 AM | Posted in Wild Idea Buffalo | Leave a comment
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This weeks recipe is – Fragrant Stir Fried Buffalo! The dish is made with the Buffalo Premium Steak Strips which can be purchased on the Wild Idea web site, I’ve left the links here in the post.

 

Fragrant Stir Fried BuffaloWild Idea Buffalo Fragrant Stir Fried Buffalo
By: Jill O’Brien

 

If you are looking to try out a new take on stir fry, then check out this fresh, fragrant, and light recipe. Not only is it good for you, but it tastes delicious!!

Serves 4. Approximately 243 calories per serving, (calories calculated with out rice or noodles).

Note: The recipe below is not diet food, but it’s good for you, simple and tasty. Adjust vegetables to your preference. Serving with white rice makes for a prettier plate, but wild rice is healthier, (which Dan thinks taste like dirt), so we compromise and do a mix. Rice noodles are also a nice accompaniment.

 

Ingredients:

1 – 1 lb. Buffalo Steak Strips, rinse and pat dry
2 – Tablespoons Sesame Oil
1 ½ – cup White Wine
1 – Tablespoon Lemon Juice
1 – Tablespoon Asian Fish Sauce
1 – Tablespoon Red Curry Paste + to taste
2 – Teaspoons Brown Sugar
1 – Red Bell Pepper, julienned
1 – Red Onion, julienned
1 – Head Broccoli Florets — about 2 cups
1 – Cup fresh Cherry Tomatoes, halved (or) sub ½ cups chopped Sundried Tomatoes
1 – Cup Basil, julienned

 

 

Directions:

* Mix together white wine, lemon, fish sauce, curry paste, and brown sugar.
* Over high heat, heat 1 tablespoon sesame oil in heavy sauté pan or wok.
* Add Buffalo Steak Strips and flash sauté for 1 minute. Turning to brown.
* Remove Buffalo to platter and lower heat to medium.
* Heat remaining oil in same pan and add the pepper, onion, and broccoli. Sauté for 2 minutes.
* Add wine mixture and tomatoes. Bring to simmer.
* Add buffalo back to pan and basil. Quick stir to incorporate. Remove form heat and serve immediately.
* Serve on rice or rice noodles and garnish with fresh basil leaf and lemon wedge.

 

http://wildideabuffalo.com/2012/fragrant-stir-fried-buffalo/

 

 

 

 

1 lb. Premium Steak StripsWild Idea Buffalo Buffalo Steak Strips
Pre-cut strips from the Tenderloin, New York Strip, Ribeye, and Sirloin. Perfect for stir frying or on the grill. 1 lb package

 

http://buy.wildideabuffalo.com/products/1-lb-premium-steak-strips

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Corner of Well-Being

Spiritual | Mental | Physical | Emotional | Social

Allie Carte Dishes

reinventing your favorite a la carte dishes

The Best Chicken Recipe.com

Yeah, we're crazy about chicken.

Sharing the passion for cooking!

Life is meant for Good Food, Good Friends & Great Adventures

Bonnie's GF Bakery

Specializing in Glutenfree bakes

Fun Cooking Station

Homemade food made with love

Collectiveness

Random thoughts of mine.

The Quirk and the Cool

Thoughts and conversation about food, and other interests, being shared from beautiful Sydney, Australia.

SO MUCH FOOD

Approachable and exciting recipes for the adventurous home cook!

Moss En Place

Vegetable forward, feel good food

Aly Eats Food

Delicious recipes and restaurant reviews!