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CD17198519 Posts: 773
10/16/16 4:19 P

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Crssy, thanks for the chili recipe. I plan on fixing it the very next time I fix chilli.

CRISSYRR's Photo CRISSYRR SparkPoints: (84,531)
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7/22/16 10:06 P

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Glad to hear it!! Not only cleaner but lemon or orange chicken, orange breakfast rolls, lemon cheesecake etc. And don't forget that you get to eat the orange and make lemonade with the lemon juice!

Joy for your journey!!

Crissy

How I feel is more important than what I weigh! How my clothes fit is beginning to matter more!!

Crissyrr in Washington state in the Pacific time zone


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GRALAN's Photo GRALAN SparkPoints: (117,586)
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7/22/16 8:59 P

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I'm saving that information, so thank you very much. So when life gives you lemons, make cleaner with them.

hahaha

I'm not even near perfect, but I know someone who is.


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CRISSYRR's Photo CRISSYRR SparkPoints: (84,531)
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7/21/16 7:25 P

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To get the most for our money we zest our citrus fruits and dry it and then store it in airtight jars. I use the zest in various recipes that call for it. I also use the seated lemon halves to make lemon vinegar by filling a jar with lemons then pour go white vinegar to cover put the lid on and leave in dark place for two weeks. Then you have a good safe cleaner for cutting boards, counter tops etc. It really cuts the grime and is a bacteria buster because of the ph of vinegar. This gives you three things for the price of two ( the fruit and the vinegar)

Edited by: CRISSYRR at: 7/21/2016 (19:26)
How I feel is more important than what I weigh! How my clothes fit is beginning to matter more!!

Crissyrr in Washington state in the Pacific time zone


 current weight: 180.0 
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GRALAN's Photo GRALAN SparkPoints: (117,586)
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7/17/16 5:23 P

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This is one of the splurge recipes I Love, and plan my diet so that I've made room for healthy oils to be in my diet, rather than doing my daily "quick shot" (1/8C of OlvOil with lime juice squirted in -- shoot it past the tongue and down the gullet). I am, in fact, lowering my bad cholesterol and losing weight doing this.

Anyway... I love this recipe, and please check out their website. They used to operate a restaurant, as a family, and now they are sharing recipes online. They do not only do Asian foods either. When I make this, I personally use bottom or top round; unless flank or skirt is on sale for cheap enough. I look forward to trying to do a MongoPork and even MongoChix (dark meat) to try to bring down the price.

I include this recipe here because it will help you learn to do Asian style shallow frying. Please try to make the beef slices the same size so that they cook uniformly.

emoticon may the forks be with you.

July 18, 2015 By Bill
Mongolian Beef, by thewoksoflife.com

You’ll need:

8oz flank steak, sliced against the grain into 1/4-inch thick slices
1tsp oil
1tsp low sodium soy sauce
1Tbsp cornstarch, plus 1/4 cup
1/3C vegetable oil, for frying the beef
1/2tsp minced ginger
5 dried red chili peppers (optional)
2 cloves garlic, chopped
1/4C low sodium soy sauce
1/4C water or low sodium chicken stock [_ga- see my hints for veggie stock below]
2Tbsp brown sugar [_ga- I sub 1Tbsp molasses + 1Tbsp BrwnSugr]
1Tbsp cornstarch, mixed with 1Tbsp water
2 med-lg green onions, bias cut into 1-inch long slices on the diagonal

Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Dredge the meat in the remaining 1/4 cup of cornstarch until lightly coated.

Heat 1/3 cup oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Fry in smaller batches for best results! Turn over and let the other side sear for another 30 seconds.

Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.

Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using.

After about 15 seconds, add the garlic. Stir for another 10 seconds and add the soy sauce and chicken stock (or water). Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.

Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon. Add the beef and scallions and toss everything for another 30 seconds.

There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.

Plate and serve with hot steamed rice!

_ga- We do green beans or snow peas with this (I add a little vinegar and housin sauce and quicky it in the microwave). We like a real lettuce salad (vs. iceberg) with mandrin oranges and a tasty vinegrette with this.

We also like to use our vegetable end cuts, frozen until we have en'uf, to make vegetable broth not only for marinades and soups, but making rice as well.

I'm not even near perfect, but I know someone who is.


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CD16444585 Posts: 866
6/26/16 6:56 P

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We will at times grill out. I also utilize my crock pot, although it's inside. I know nothing about lava rocks and fresnel lens - I'll have to go google it. I look forward to your updates on it!

GRALAN's Photo GRALAN SparkPoints: (117,586)
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6/26/16 12:11 A

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Here's a trick for cooking when it's hot outside: cook outside! haha We've made sun tea, that old favorite. But the crockpot plugs in on covered porch out back, and the oven roaster does too. The electric hot plates we got allows for cooking with regular pans, and even baking in our cast iron or pressure cooker.

So don't feel you have to heat up the house to cook a meal. emoticon

I'm also working on setting up some lava rock and fresnel lens, so that we can bbq without flames. Woo hoo. I'll keep posted on that. emoticon emoticon





I'm not even near perfect, but I know someone who is.


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CD16444585 Posts: 866
6/21/16 5:37 P

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I'm slowly teaching myself to do more from-scratch cooking and baking (not when it's this hot, though! lol) I don't know many tips or hints yet, but will be soaking up all the ones y'all share!

GRALAN's Photo GRALAN SparkPoints: (117,586)
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6/20/16 10:28 P

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Did you know that you food and beverages heat better in a microwave if you put the item on the edges of the rotating tray? I've begun doing this about 2 weeks now and it appears to actually work.

Has anyone used aluminum foil or containers in the microwave?

I've read several manuals from Microwave manufacturers, and there are certain precautions one must pay attention to. I've had success so far, no sparks or flames. 8`D Biggest Smile



I'm not even near perfect, but I know someone who is.


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BABYGURL45's Photo BABYGURL45 SparkPoints: (42,509)
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6/9/16 10:47 P

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For those who love baking, you know how irritating it is when recipes call for boiled milk and it curdles...ugh! To help, before boiling milk, stir in a pinch of baking soda.

When making pie shells, after crimping the edges, gently lift the edge of the crust all around with your fingers. This makes it easier to get pie slices out, especially for deep dish pies.

To make colorful, calorie friendly toppings for cakes and pies, add two tablespoons of jello to whipping cream. Stir or mix on low until you get the desired consistency.


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GRALAN's Photo GRALAN SparkPoints: (117,586)
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6/9/16 9:59 P

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I thought I'd start this, because many know little tricks in cooking that shorten the amount of time, or simplify a process, or add to getting the most of our food, etc. So, here we go...

Two ways to utilize a microwave to rise bread dough.

Tip 1 Active
Place 3 cups water in a 4 cup glass measure. Cook on 100% power (high) for 6 to 8 minutes or until boiling. Move water to the back of the oven. Place kneaded dough in a greased microwave-safe bowl, turning once. Cover with waxed paper and place in the microwave oven with hot water. Heat dough and water on 10% power (low) for 13 to 15 minutes or until dough has almost doubled. Punch dough down; shape as directed. Place shaped dough in microwave safe loaf "pans". Heat on low for 6 to 8 minutes or until nearly doubled.

Tip 2 Passive
The microwave oven can also be used for the first and second rising of doughs. Place 1 cup of water in a glass measuring cup in the microwave. Heat on high for 2 minutes. This creates a moist environment to keep the dough soft during rising. Place covered bowl of dough in microwave and close the door.

I personally have used the method describe in Tip 1 since 1997, but thought to include the second tip which is basically turning your microwave into a proofing box. Not a bad idea, especially if you have an old microwave you can use for basically only using for this purpose.

Ciao for now,
_ga-
emoticon
May the forks be with you.

I'm not even near perfect, but I know someone who is.


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