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

Kitchen Hint of the Day!

August 11, 2013 at 7:22 AM | Posted in Kitchen Hints | Leave a comment
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Keep raw ginger in a sealed plastic bag in the freezer, and it will last pretty much forever. Best of all, you don’t need to defrost it before you grate it into stir fries, sauces, or whatever else your making.

Healthy Thai Food Recipes

May 19, 2013 at 11:11 AM | Posted in cooking, diabetes | 1 Comment
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Some delicious and healthy Thai Food Recipes from theEating Well web site. http://www.eatingwell.com/?utm_source=EWTWNL&esrc=nwewtw

 

Eating Well

 

Healthy Thai Food Recipes
Healthy Thai food recipes that are easy to make at home.
Thai food is full of flavor, but you don’t need a pantry full of exotic ingredients to prepare it. If you like to make Thai recipes at home, it’s a good idea to keep fish sauce, garlic, chiles and lime juice on hand. These simple Thai recipes will get you started making terrific Thai food at home.
Thai Chicken & Mango Stir-Fry
Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether….

 

Thai Bouillabaisse
This flavorful seafood soup combines elements of the famous French bouillabaisse with the distinct Thai flavors of lemongrass, lime, ginger and hot chiles. Use two chile peppers if you like heat. Be sure to simmer, not boil, the soup or the seafood will be overcooked. Serve with a crusty whole-grain baguette to soak up the broth……

 

* Click the link below to get these and other great Thai recipes.

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_thai_food_recipes?utm_source=EWTWNL&esrc=nwewtw051413

Jackfruit Curry with Bell Peppers, Cashews, and Lime Leaf

December 20, 2011 at 11:56 AM | Posted in baking, diabetes, Food, fruits | Leave a comment
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This Jackfruit Curry Recipe is exotically delicious, and makes for a fantastic vegetarian or vegan main dish. Green jackfruit (purchased frozen or canned) is remarkably similar to chicken in consistency, and is even referred to as “vegetable meat” in many parts of Southeast-Asia. In Thailand, fresh jackfruit (“khanun”) can be seen in the marketplaces (a prickly-looking fruit similar to durian), as well as in its dried form. Jackfruit is very healthy, loaded with numerous vitamins and minerals, plus isoflavones, phytonutrients, and anti-oxidants.
From about.com  http://www.about.com/#!/editors-picks/

Ingredients:

SERVES 4
1 package frozen jackfruit, preferably unripe/green, OR 1 can prepared jackfruit in brine (not syrup), drained
1 small to medium cooking onion, cut into eighths (wedge-like pieces)
1 green bell pepper, de-seeded and chopped/sliced
1 red bell pepper, de-seeded and chopped/sliced
3/4 cup dry roasted (unsalted) cashews
1/3 to 1/2 can coconut milk (depending on how much sauce you prefer)
generous handful of fresh basil for garnish
2 Tbsp. oil for stir-frying
3-4 Tbsp. white wine (or white cooking wine) for stir-frying
PASTE:
3 spring onions, sliced
1 fresh red chili (or more if you want it ultra spicy)
4-5 whole lime leaves, fresh or frozen (available in the produce or freezer section of most Asian/Chinese food stores)
4 cloves garlic
1 Tbsp. lemon or lime juice
2 Tbsp. vegetarian fish sauce (or regular fish sauce if non-vegetarian), available at Vietnamese stores
1/2 cup fresh basil leaves
2 Tbsp. coconut, canola, olive, or other healthy, good-tasting oil
2 Tbsp. soy sauce
optional: 1 tsp. dark soy sauce (available at Asian/Chinese food stores)
1 tsp. sugar

Preparation:

First, prepare the curry paste. Place all paste ingredients together in a food processor or mini-chopper and process well. OR you can pound the dry ingredients together using a pestle & mortar, then add wet ingredients to combine. If you do not have these implements: Simply mince dry ingredients finely by hand, then stir to combine them with wet ingredients in a small bowl.Lime Leaf Tip: Prepare the lime leaves using scissors to cut out (and discard) the hard central stem. If lime leaves are frozen, you can quickly thaw them by running under some hot water. Set paste aside.
Cut jackfruit into desired bite size, either in strips or cubes/chunks (as you would with chicken). Set aside.
Place 2 Tbsp. oil in a wok or deep frying pan over medium-high heat. Add the onion and stir-fry 2-3 minutes. Add a little of the wine (1/2 to 1 Tbsp. at a time) instead of more oil whenever wok/pan becomes dry.
Add the bell peppers. If using green jackfruit, add it now as well. Continue stir-frying another 2-3 minutes, or until peppers have softened and turned bright in color. Again, add a little wine when wok/pan becomes dry to keep ingredients frying nicely.
Add the paste you made earlier, plus the coconut milk (start by adding 1/3 can). If using ripe (unsweetened) jackfruit, add it now as well. Stir well to combine.
Reduce heat to medium-low, allowing curry to gently simmer 2-3 minutes, or until ingredients are nicely cooked, but not overcooked (bell peppers should still retain their firmness and color). Tip: Try not to overcook this curry, or you will lose the fragrance and taste of the paste. When done, the green jackfruit should shred easily (like chicken). If using ripe, unsweetened jackfruit, it should be soft (but not mushy) in texture.
Just before serving, add the cashews, gently stirring them in. Now do a taste-test, looking for a balance of salty, sour, sweet and spicy. If not salty enough, add more [vegetarian] fish sauce, soy sauce, or a little salt. If too salty for your taste, add another squeeze of lime/lemon juice. If not spicy enough, add more fresh chili. If too spicy (or if you prefer more sauce), add a little more coconut milk. Add a little more sugar if too sour.
To serve, either portion out in bowls or on plates, or ladle the curry into a serving dish. Sprinkle with generous amounts of fresh basil, and serve with plenty of Thai jasmine-scented rice. ENJOY!

http://thaifood.about.com/od/vegetarianthairecipes/r/jackfruitcurry.htm

Pad Thai – Thailand

October 7, 2011 at 2:31 PM | Posted in Food, noodle | 4 Comments
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Pad Thai or Phat Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus

Pad Thai in Bangkok

any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with

Thai condiments. It is usually served with spring onions and pieces of raw banana flower.

The dish had been known in ancient Siam in various forms for centuries. The variant of noodle is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders. However, it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts. Nowadays Pad Thai has become a widespread staple food and is one of Thailand’s national dishes.

Pad Thai Noodles with Shrimp

Ingredients:

8 oz. Thai rice noodles (linguini width), or enough for 2 people
1-2 cups raw or cooked shrimp, shells removed
1 shallot (OR 1/4 cup purple onion), finely chopped
4 cloves garlic, minced
1-2 fresh red chilies (or as much as you like!), finely sliced
1 egg
2 cups bean sprouts
1/8 tsp. ground white pepper (OR substitute black pepper)
3 green onions, sliced finely
1/2 cup fresh coriander/cilantro
1/4 cup dry roasted peanuts, ground or chopped
2-3 Tbsp. oil for stir-frying (coconut, peanut, corn, sunflower, or canola are all good)
3 Tbsp. chicken stock
wedges of lime for serving
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste (available at Asian/Indian food stores)
1/4 cup hot water
2+1/2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
1-3 tsp. chili sauce (to taste), OR 1/2 to 1 tsp. dried crushed chili
3 Tbsp. palm sugar OR brown sugar

Preparation:

Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak the noodles until soft enough to eat, but still firm and a little “crunchy”. Drain and rinse the noodles thoroughly with cold water. Set aside. Tip:Avoid over-softening the noodles at this point, as they will be fried later, and you want them to turn out chewy, not soggy.
In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other Pad Thai Sauce ingredients (fish sauce, chili, and brown sugar). Stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don’t skimp on the sugar – it is needed to balance out the sourness of the tamarind. Set aside.
Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the shallots, garlic, and chili. Stir-fry 1 minute.
Add the shrimp plus 2-3 Tbsp. chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump. (If using cooked shrimp, only stir-fry 1 minute.)
Push ingredients aside, making room in the center of your wok/pan. Add another 1 Tbsp. oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
Add the drained noodles and drizzle over the pad thai sauce. Use 2 utensils and a gentle “tossing” motion to combine everything together (like tossing a salad). Keep the heat between medium and medium-high – you want your pan hot enough to cook the noodles, but not so hot that the noodles burns. Stir-fry 4-5 minutes.
Add the bean sprouts and continue stir-frying 1 more minute, or until noodles are chewy-delicious and a little bit sticky.
Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually add another 1-2 Tbsp).
Sprinkle over the white pepper, onion, coriander, and peanuts, and garnish with lime wedges (these should be squeezed over before eating). Toss one more time and serve. Thai chili sauce can also be served on the side if desired. ENJOY!
http://thaifood.about.com/od/oodlesofnoodles/r/padthaishrimp2.htm

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