Wild Idea Buffalo Recipe of the Week – Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains

October 17, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains. Made using Wild Idea Buffalo Premium Steaks Strips and the Kale Kamut Savory Grains. The pairing of these two items makes for one Savory Comfort Food Dish! You can find this recipe or purchase the Wild Idea Buffalo Premium Steaks Strips and the Kale Kamut Savory Grains all at the Wild Idea Buffalo website. Check the site out for all the Wild Idea Products and Recipes. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains

This is a new favorite go-to-recipe when I am pressed for time. The convenience of our Premium Steaks Strips and the Kale Kamut Savory Grains – will help in putting dinner on the table in a snap. 15 minutes total time and it delicious!

Ingredients:
1 – 1 pound package Premium Buffalo Steak Strips
1½ – tablespoons olive oil
8 to 12 – ounces sugar snap peas, sliced
¼ – cup green onions or chives, sliced
2 – tablespoon Dijon mustard
2 – tablespoon sesame oil
2 – tablespoon honey
2 – tablespoon lemon juice
1 – tablespoon tamari
1 – tablespoon ginger powder
½ – teaspoon salt
½ – teaspoon black pepper
½ – teaspoon chili flake
lemon wedges

1 – package Kale & Kamut Savory Grains

Preparation:

1 – Rinse steak strips and pat dry with paper towels. Transfer to a bowl and drizzle with half a tablespoon of olive oil and a pinch of salt and pepper. Toss to coat.
2 – Prepare the Savory Grains. I use a little less water (¾ cup) to keep them from sticking together.
3 – Prep vegetables and whisk together glaze ingredients.
4 – In a large sauté pan over high heat, heat one tablespoon of olive oil and add half the steak strips allowing to brown before tossing. Sauté for about 4 minutes. Remove steak strips with tongs and transfer to a plate add the remaining steak strips and repeat.
5 – Return the first batch of steak strips to the pan and add the sugar snap peas and onions. Toss with tongs to incorporate. Immediately add the glaze and toss to coat.
6 – Remove the pan from the heat.
7 – Serve over Kale & Kamut Savory Grains and accompany with lemon wedges.
https://wildideabuffalo.com/blogs/recipes/savory-grain-recipes

Healthy Asian Noodle Recipes

October 6, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Asian Noodle Recipes. Delicious and Healthy Asian Noodle Recipes like; Cabbage Lo Mein, Spicy Thai Noodles, and Black Bean Clams with Two Noodles. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Asian Noodle Recipes
Find healthy, delicious Asian noodle recipes, from the food and nutrition experts at EatingWell.

Cabbage Lo Mein
Jam-packed with a colorful medley of vegetables, this classic noodle dish relies on a bold sesame-soy sauce to tie all the flavors and textures together………

Spicy Thai Noodles
Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful—if using a store-bought sauce, check the ingredients list for added sugars!……..

Black Bean Clams with Two Noodles
Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they’re actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They’re pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online………

* Click the link below to get all the Healthy Asian Noodle Recipes
http://www.eatingwell.com/recipes/19705/ingredients/pasta-noodle/noodle/asian/

Kitchen Hint of the Day!

August 18, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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When using a Wok…….

Always let the pan heat for a few minutes before putting ingredients in it. Two or 3 tablespoons of any vegetable oil is all you need, and give the oil at least a minute to heat up, too. Wok on!

Easy Recipes: One-Dish Dinners

June 26, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online its Easy Recipes: One-Dish Dinners. Delicious and Healthy Easy Recipes: One-Dish Dinners like; Chicken and Cornmeal Dumplings, No-Fry Shrimp Stir-Fry, and Mexican Beef Bake with Cilantro-Lime Cream.Find these Diabetic Friendly Recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Easy Recipes: One-Dish Dinners
These yummy one-dish recipes are super easy to prepare and even easier to clean up. Made with a diabetic menu in mind, our meal-in-a-bowl recipes are nutritious and tasty, perfect for dinner tonight.

Chicken and Cornmeal Dumplings
This easy slow cooker meal is packed with protein — and flavor. Chicken, corn, and carrots simmer with yummy spices, while homemade cornmeal dumplings make this one-pot meal extra tasty…………

No-Fry Shrimp Stir-Fry
The secret to super easy stir-fry? A microwave. This delicious, diabetes-friendly recipe turns six ingredients into a quick weeknight meal in minutes……………

Mexican Beef Bake with Cilantro-Lime Cream
Spice up supper with this sensational Southwest meal. It’s packed with nutrient-rich black beans and extra-lean beef, leaving you satisfied long after dinner is done.

* Click the link below to get all the Easy Recipes: One-Dish Dinners
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/easy-recipes-one-dish-dinners

Leftovers – Stir-Fry Shrimp with Soba Noodles

March 21, 2018 at 5:08 PM | Posted in shrimp, stir-fry | Leave a comment
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Today’s Menu: Leftovers – Stir-Fry Shrimp with Soba Noodles

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Still not sure how much snow we are going to end up with. Hello Spring! Around 11:00 a Social Worker came over for a couple of hours to discuss options on where we can place Dad for his final days. We did everything we could to keep him home with us but the Dementia is starting to take over. He’s been seeing things and people that are not there. He screams a lot and refuses to do what we ask of him to do to help himself. We are so sad but it’s going to be for the best. For Dinner tonight Leftover Stir-Fry Shrimp with Soba Noodles. It’s been a very stressful day so I’m glad I had Leftovers to reheat. I’ve left the original post from yesterday, for ingredients and directions, below. Enjoy all!

 

To make this dish I’ll be using; a package of KAME Soba Stir-Fry Noodles, a bag of Meijer Frozen Large Raw Shrimp, a can of Reese Sliced waterChestnuts, La Choy Beans Sprouts, a small can of Del Monte Cut Green Beans, a can of Kroger Whole Carrots, 1 tsp minced Garlic, 1 tsp sugar (Splenda Sugar), McCormick Grinders of Sea Salt and Peppercorn Medley, Kikkoman Less Sodium Soy Sauce, and La Choy Rice Noodles (for topping and optional).

 

 

 

To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

In a separate skillet I prepared the Soba Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 

 

 

Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium high) along with the Butter, Baby Carrots, Cut Green Beans, Water Chestnuts and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 minute, stirring it often. Then I added the skillet of Soba Noodles on top of everything, stirring till mixed. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really love the KA*ME Udon Stir Fry Noodles, they taste so fresh! For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

KAME Soba Stir-Fry Noodles

Soba Stir-Fry Noodles
Soba Stir-Fry Noodles consist of wheat and buckwheat and are an everyday ingredient in Japanese cooking. Wholesome and versatile, they can be eaten hot in a broth, topped with thinly sliced scallions and sesame seeds or served chilled with a variety of sauces, including teriyaki and soy sauce.

Soba is the Japanese name for buckwheat.

INGREDIENTS
WATER, WHEAT FLOUR, BUCKWHEAT FLOUR, WHEAT GLUTEN, SALT, LACTIC ACID. CONTAINS: WHEAT.
http://kame.com/soba-stir-fry-noodles/

Stir-Fry Shrimp with Soba Noodles

March 20, 2018 at 5:11 PM | Posted in shrimp, stir-fry | Leave a comment
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Today’s Menu: Stir-Fry Shrimp with Soba Noodles

 

 

 

For Breakfast this morning I Poached an Egg and served it on a Healthy Life Whole Grain English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. I spent most of the day on the phone talking to Meda Care, Social Workers, and Assisted Living Centers. It looks as though we are going to have to move Dad to an Assisted Living Center. We tried doing all we could for Dad but I guess sometimes that’s not enough. Sad Day. For Dinner tonight I prepared Stir-Fry Shrimp with Soba Noodles.

 

 

 

Fixing a dish I haven’t had in a while, Stir-Fry Shrimp with Soba Noodles. To make this dish I’ll be using; a package of KAME Soba Stir-Fry Noodles, a bag of Meijer Frozen Large Raw Shrimp, a can of Reese Sliced Water Chestnuts, La Choy Beans Sprouts, a small can of Del Monte Cut Green Beans, a can of Kroger Whole Carrots, 1 tsp minced Garlic, 1 tsp sugar (Splenda Sugar), McCormick Grinders of Sea Salt and Peppercorn Medley, Kikkoman Less Sodium Soy Sauce, and La Choy Rice Noodles (for topping and optional).

 

 

To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

In a separate skillet I prepared the Soba Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Light Olive Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 

 

 

Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Light Olive Oil (cooking on medium high) along with the Butter, Baby Carrots, Cut Green Beans, Water Chestnuts and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 minute, stirring it often. Then I added the skillet of Soba Noodles on top of everything, stirring till mixed. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really love the KA*ME Udon Stir Fry Noodles, they taste so fresh! One of the best Stir-Frys I ever made, leftovers for Dinner tomorrow! For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 


KAME Soba Stir-Fry Noodles

Soba Stir-Fry Noodles
Soba Stir-Fry Noodles consist of wheat and buckwheat and are an everyday ingredient in Japanese cooking. Wholesome and versatile, they can be eaten hot in a broth, topped with thinly sliced scallions and sesame seeds or served chilled with a variety of sauces, including teriyaki and soy sauce.

Soba is the Japanese name for buckwheat.

INGREDIENTS
WATER, WHEAT FLOUR, BUCKWHEAT FLOUR, WHEAT GLUTEN, SALT, LACTIC ACID. CONTAINS: WHEAT.
http://kame.com/soba-stir-fry-noodles/

Kitchen Hint of the Day!

January 26, 2018 at 5:56 AM | Posted in Kitchen Hints | Leave a comment
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Chill the Chicken…

When using Chicken for Stir-Fry – To make cutting chicken into thin strips easier, place chicken in the freezer for about 45 minutes to 1 hour to firm it up or if the chicken was frozen, cut it into the thin strips before it is completely thawed.

Kitchen Hint of the Day!

August 5, 2017 at 5:07 AM | Posted in Kitchen Hints | Leave a comment
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Stir-Fry tonight………..

 

When stir-frying mixtures of vegetables, place each vegetable in the pan separately to maintain the heat. Add the slowest cooking first and the fastest cooking last.

Kitchen Hint of the Day!

July 25, 2017 at 5:11 AM | Posted in Kitchen Hints | 2 Comments
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Stir-Fry cuts…..

 

For even cooking, cut all the ingredients the same size. Because stir-fry is a quick a cooking method the whole time while you stir-frying you have to use the highest heat to quickly cook the food. So it’s important to keep the food at an equal size. For example, if you stir-fry pork or chicken with vegetables, try to cut them in equal size, like julienned, slice or cubes.

Hot Thai Stir-Fry

June 16, 2017 at 5:23 AM | Posted in CooksRecipes | Leave a comment
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From the CooksRecipes website it’s a Hot Thai Stir-Fry. Made with cubed pork, ginger, and a host of spices and served with rice. At the CooksRecipes website you’ll find a huge selection of recipes to satisfy all tastes and cuisines! Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Hot Thai Stir-Fry

Adjust the heat of this dish to fit your family’s taste. Serve over rice.

Recipe Ingredients:

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger*
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground mild chili powder
1 tablespoon soy sauce
1 1/2 pounds pork loin, cubed
2 tablespoons white vinegar
1 tablespoon curry powder
1 cup chopped carrot
1 cup chopped cauliflower
1 cup chopped broccoli
Hot cooked rice

Cooking Directions:

1 – Blend oil, garlic powder, ginger, cardamom, chili powder and soy sauce in large skillet. Add pork; stir-fry pork over medium-high heat 3 minutes.
2 – Add vegetables, vinegar and curry. Reduce heat; simmer, stirring occasionally, until vegetables are tender. Serve over rice.
Makes 6 servings.

*If fresh ginger is not available, substitute 1/4 teaspoon ground ginger.

Nutritional Information Per Serving (1/6 of recipe): Calories 320 calories Protein 25 grams Fat 11 grams Sodium 220 milligrams Cholesterol 55 milligrams Saturated Fat 3 grams Carbohydrates 28 grams Fiber 2 grams

http://www.cooksrecipes.com/pork/hot_thai_stir-fry_recipe.html

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