Mongolian Beef (adapted from P.F. Chang's)

Mongolian Beef

2 teaspoons vegetable oil

1 teaspoon ginger, minced

1 tablespoon garlic, choped

1/2 cup Gluten Free soy sauce

1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup...I used less with my non stick pans)

1lb flank steak

1/4 cup cornstarch

2 large green onions, sliced

~For the sauce: heat 2 tsp of vegetable oil in a medium saucepan over medium/low heat (don't get oil too hot)

~Add ginger and garlic to the oil and quickly add the soy sauce and water before the garlic and ginger start to brown.

~Dissolve the brown sugar in the sauce, then raise the heat to medium and boil for 2-3 minutes or until sauce thickens.  Remove from heat.

~Slice the steak against the grain into 1/4" thick bite-size slices

~Dip the beef pieces into the cornstarch to apply a very thin dusting to both sides of the steak pieces.

~Let the beef sit for about 10 minutes so that the corn starch sticks.

~As the beef sits, heat up the one cup (or less) of oil in a skillet.  Heat over medium heat until its nice and hot but not smoking.

~Add the beef to the pan and sauté for for two minutes, or until the beef just begins to darken on the edges. You don't need to cook the beef completely, because it will finish cooking when added to the sauce.

~After the beef is finished cooking use a large slotted spoon to take the meat out and rest on paper towels, then pour the oil out of the skillet.

~Put the pan back over the heat, add the beef back into the pan and simmer for one minute

~Add the sauce and cook for another minute while stirring then add the green onions.  Cook for another minute then remove the beef and onions to a serving platter.  Leave excess sauce behind.

~Serve over white or brown rice.

Lemon Herb Roasted Chicken and Green Bean Asparagus Salad

Roasted Chicken with Green Bean Asparagus Salad

Roasted Chicken

2 pounds of chicken legs (about two pieces, skin on)

1 Meyer Lemon

1/2 teaspoon sat

1/2 teaspoon black pepper

3 cloves of garlic minced

1/2 teaspoon Oregano

1/2 teaspoon Parsley

1/2 teaspoon Dill

4 tablespoons good olive oil

Place the last seven ingredients in a zip lock bag. Cut the lemon in half. Cut two 1/4 inch slices of the lemon and place to the side.  Squeeze the lemon into the bag with the rest of the ingredients and mix well.

Lift the skin of the chicken slightly with out tearing it.  Under the skin place one of the lemon slices and about a 1 teaspoon of the marinade.  Place the chicken in the bag and marinade for a three to four hours.

Preheat oven to 425 degrees.  In a non stick skillet on medium high heat brown the chicken legs (about one minute on each side).  Place chicken and remaining marinade and lemon slices in an oven proof baking dish.  Bake for 25-30 minutes.

Green Bean Asparagus Salad w/ Mustard vinaigrette


1 pound fresh green beans

1 pound fresh asparagus

1/2 of a red or white onion sliced thinly

1/3 cup toasted walnut pieces

1/8 cup pomegranate seeds

Vinaigrette

2 cloves of garlic minced

1/2 teaspoon apple cider vinegar

1/8 cup fresh lemon juice

1 tablespoon Dijon mustard

1/8  teaspoon of  Oregano

1/8 teaspoon Parsley

1/8 teaspoon Dill

1/4 cup good olive oil

Salt and Pepper to taste

Whisk all the ingredients together until well combined.

Cut the green beans and asparagus in 1 inch pieces.  Boil in salted water for 2-3 minutes until they are bright green and maintain a crunch.  Run under cold water to stop the cooking.  Set aside

In a large bowl combine onion, green bean, asparagus and the toasted walnuts.  Add the mustard vinaigrette and  mix until evenly coated.  Top with pomegranate seeds.

Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta

(adapted from Eating Smart w/ Ellie Krieger)

1 tablespoon olive oil

1 medium onion, diced (about 1 1/2 cups)

2 cloves garlic, minced

Two 14.5-ounce cans of Trader Joe's Fire Roasted Diced Tomatoes with Green Chillies*

1/4 Cup finely minced fresh flat-leaf parsley

1 tablespoon finely minced dill

1 1/4 pounds froze and thawed medium shrimp peeled and deveined

1/4 teaspoon salt plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

2/3 cup crumbled feta cheese

Preheat oven to 425 degrees

Heat oil in an ovenproof skillet over medium-high heat.  Add the onion and cook, stirring until softened, about 3 minutes.  Add the garlic and cook for 1 minute.  Add the tomatoes and bring to a boil.  reduce the heat to medium-low and let simmer for about 5 minutes until the tomato juices thicken.

Remove from the heat.  Stir in the parsley, dill and shrimp and season with salt and pepper.  Sprinkle the feta over the top.  Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.

Serve over rice.

*The original recipe calls for two 14.5-ounce cans of no-salt-added diced tomatoes.  For a spicy version use two Trader Joe's Fire Roasted Diced Tomatoes.  If you do not like a lot of heat use one can of the TJ's and one of the no-salt-added.