Emerald Stir-Fry plus Beef – CEiMB – “Go Ahead Honey, It’s Gluten Free”

These are two groups, dear to my heart.  Actually and strangely enough, “Go Ahead Honey, It’s Gluten Free” was the first group I ever sent a post into and after that first time, I had no idea where to find it again.  It is a moving carnival which is hosted by a different gluten free blogger, each month.  I was a brand new blogger, maybe a week of experience and I had no idea how, carnivals or memes  worked.  Several months went by until I reconnected to “Go Ahead Honey, It’s Gluten Free”.  This month the group is being hosted by Mouthgasmic and you will find all the recipes submitted on her site.  The theme is Stews Around the World  and I  believe Soups, also. 

At the same time, in “Craving Ellie in My Belly“, we are making this perfect recipe with beef and four different green vegetables.  Emerald goodness……  In my humble opinion, this is the perfect recipe to submit, although I have no idea how to place it, in any part of the world, other than my home.  Comes from exotic New York….

Emerald Stir-Fry with Beef – Ellie Krieger   adapted and cut down to about half servings

Ingredients

• 1/4 cup  semisweet white wine
• 1/4 cup orange juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup water
• 2 tablespoons canola oil
• 8 ounces beef (I used stew) (did not cut beef)
• 1 frozen crushed garlic cube
• 1 cup fresh snow peas (6 ounces)
• 1 cup broccoli florets
• 1 cup asparagus
• 1 cup  frozen shelled edamame
• 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
• 1 teaspoon sesame oil

disclaimer: I made this in a crockpot rather than as a stir fry.

Method:

Combine White wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.

In crockpot, saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned approximately thirty minutes.

Transfer the beef to a plate.

Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 minutes.

Continue cooking in crockpot for three hours.

Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 30 minutes.

Add the wine-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve. 

 

 

 In the crockpot….

Roasted Corn Chowder

Have you been to Fig Tree Appetizers’ blog?  If I had the right to boss you around, I would send you over there, right now. 

I was wandering around blogs, yesterday, and came across a warm and cozy recipe for a corn chowder, a roasted corn chowder.  It seemed so right so with my flourless chocolate baking, I made this soup and have absolutely no regrets.

Roasted Corn Chowder  adapted and cut in about half

Ingredients:

• 1 Tablespoon of margarine
• 1 diced medium onion
• 1 carrot’s diced
• 1 pieces celery diced
• 1 bag of frozen corn (about 2 cups) drizzled with olive oil and roasted for about 20 minutes
• 2 – 3 cups of veggie broth
• 1 cup of Rice milk
• 1/2 teaspoon Thyme
• 1/2 red pepper diced
• 2 small potatoes, peeled
• salt and pepper to taste

 Method:

• In a large soup pot melt margarine.

             Add onion carrot and celery and thyme.

• Cook for about 15 minutes. Add roasted corn.
• Pour in broth and milk.
• Simmer for 20 minutes.
• Add diced potato and red pepper.
•  Continue cooking till potato is tender.
• Season with salt and pepper.

In my most ladylike manner, I gobbled down this soup.  There is no doubt that this is one of those inviting soups that keeps us warm and cozy, particularly through the winter months.  I could have eaten a second bowl but I behaved and did not.  This morning, though, that was my unconventional breakfast.  I just had to have it.