Lettuce Tacos with Sesame Cumin Beef

Servings

Ingredients

5 Tbsp soy sauce
3 Tbsp canola oil
2 Tbsp mirin
1 Tbsp cumin
1 tsp black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 1/2 to 2 lbs flank steak
1 green pepper seeded and sliced
1 lg onion sliced
2 red chile peppers seeded and chopped
4 garlic cloves chopped
1/2 cup cilantro chopped
sesame oil for drizzling
sesame seeds toasted, for sprinkling
romaine or bibb lettuce for serving

Servings

Ingredients

5 Tbsp soy sauce
3 Tbsp canola oil
2 Tbsp mirin
1 Tbsp cumin
1 tsp black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 1/2 to 2 lbs flank steak
1 green pepper seeded and sliced
1 lg onion sliced
2 red chile peppers seeded and chopped
4 garlic cloves chopped
1/2 cup cilantro chopped
sesame oil for drizzling
sesame seeds toasted, for sprinkling
romaine or bibb lettuce for serving

Instructions

In a large bowl, combine @ Tbsp soy sauce, 2 Tbsp canola oil, the mirin, cumin, pepper, granulated garlic, and onion. Add the steak, turn to coat. Let marinate 15 minutes.
Heat the grill to medium-high. Cook steak turning once, 8-10 minutes for medium rare. Transfer to a plate and let rest while you cook the vegetables.
In a large skillet, heat the remaining 1 Tbsp oil over medium-high to high. Add the bell pepper, onion, chilies, and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 Tbsp soy sauce. Remove from the heat and stir in the cilantro.
Thinly slice the steak against the grain. Drizzle with the sesame oil and sprinkle with sesame seeds. Pile the sliced steak and vegetables in the lettuce leaves. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Chickpea and Potato Curry

This is a vegan dish which is good served with fry bread or flatbread, and a salad.

Servings

Ingredients

1 1/2 cups dried chickpeas soaked overnight in 5 cups water
2 Tbsp cilantro chopped
2 green onions whites, cut into fine rounds, greens finely chopped
1 Tbsp parsley finely chopped
2 tsp fresh thyme finely chopped
1 serrano chili finely chopped
2 tsp salt
1/4 cup canola oil
1 med onion finely chopped
2 garlic cloves mashed to a pulp
4 tsp currypowder
2 med potatoes peeled and cut into 1 x 3/4" in. chunks
2 tsp garam masala

Servings

Ingredients

1 1/2 cups dried chickpeas soaked overnight in 5 cups water
2 Tbsp cilantro chopped
2 green onions whites, cut into fine rounds, greens finely chopped
1 Tbsp parsley finely chopped
2 tsp fresh thyme finely chopped
1 serrano chili finely chopped
2 tsp salt
1/4 cup canola oil
1 med onion finely chopped
2 garlic cloves mashed to a pulp
4 tsp currypowder
2 med potatoes peeled and cut into 1 x 3/4" in. chunks
2 tsp garam masala

Instructions

Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!

Recipe Notes

Recipe adapted from World Vegetarian

Onion Mashed Potatoes

Amped up mashed potatoes with shallots and leeks.

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Instructions

Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, salt, and pepper; mash to desired consistently.
Melt butter in a skillet over medium-high. Add leeks; saute 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).
Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and browned and crisp. Spoon mashed potatoes into a serving dish. Top with crispy shallots. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Crispy Orange Ground Beef & Veggies

Easy weeknight dish you can make in place of take-out.

Servings

Ingredients

1 lb ground beef
1/3 cup fresh squeezed orange juice
3 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp cornstarch
3 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 1/2 Tbsp canola oil
1/4 tsp pepper
3 Tbsp orange zest
1 med onion cut into 1-inch chunks
1 med red pepper cored, seeded, and cut into 1 inch chunks
cooked rice for serving
2 med scallions thinly sliced

Servings

Ingredients

1 lb ground beef
1/3 cup fresh squeezed orange juice
3 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp cornstarch
3 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 1/2 Tbsp canola oil
1/4 tsp pepper
3 Tbsp orange zest
1 med onion cut into 1-inch chunks
1 med red pepper cored, seeded, and cut into 1 inch chunks
cooked rice for serving
2 med scallions thinly sliced

Instructions

Remove the beef from the fridge and set out at room temp while you make the sauce. Place the orange juice, soy sauce, sesame oil, brown sugar, cornstarch, garlic, 1/2 tsp salt, and red pepper flakes in a small bowl and whisk to combine. Set aside.
Heat 1/2 Tbsp. oil in a large frying pan over high heat until shimmering. Add the beef and season with the remaining 1/2 tsp. salt and pepper. Press the meat into an even layer and cook undisturbed until the bottom is brown and crisped, about 4 minutes. Break up the meat with a wooden spoon, then press it into the pan to help it brown. Cook until well-browned and crisp all around, 3-4 minutes. Transfer to a large paper towel lined plate.
Drizzle the remaining olive oil around the pan. Add the orange zest, onion, and red pepper, and cook, stirring until slightly tender, about 3 minutes. Rewhisk the sauce, pour into the pan, and stir to coat the vegetables. Bring to a boil and cook until thickened, about 1 minute. Return the beef to the pan and stir to combine. Serve over rice and top with scallions. Enjoy!

Recipe Notes

Recipe adapted from The Kitchn

Beef and Broccoli Bowl

Servings

Ingredients

1/4 cup soy sauce
1 Tbsp cornstarch
1` Tbsp hoisin sauce
12 oz boneless sirloin steak cut into thin strips
2 tsp canola oil
2 cups broccoli florets
1 cup red onion vertically sliced
1 cup carrot chopped
1/2 cup water
2 tsp sesame oil
1/3 cup green onion sliced
cooked rice for serving

Servings

Ingredients

1/4 cup soy sauce
1 Tbsp cornstarch
1` Tbsp hoisin sauce
12 oz boneless sirloin steak cut into thin strips
2 tsp canola oil
2 cups broccoli florets
1 cup red onion vertically sliced
1 cup carrot chopped
1/2 cup water
2 tsp sesame oil
1/3 cup green onion sliced
cooked rice for serving

Instructions

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat.
Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Serve with rice, sprinkle with green onions. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light