Blog Archives - THE EDMONSON VOICE

Beef, Peppers & Onion Stir Fry

4/24/2019

Ingredients

1 lb strip steak trimmed and cut in bite size pieces.
2/3 cup low sodium soy sauce
2/3 cup water
3 tablespoons mirin
3 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
1/2 teaspoon garlic powder
3 teaspoons cornstarch
1 large red pepper cut in at least 1/2 inch strips
1 large green pepper cut in at least 1/2 inch strips
1 large onion diced
1 broccoli crown separated into large bite size pieces
3 garlic cloves finely minced
canola oil

Directions

Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Pour half of the mixture into a large Ziploc bag and add beef strips and allow to marinade for 30-90 minutes. Refrigerate while marinating.
Heat wok with 1 – 2 tablespoons canola oil until smoking. Your wok should be very hot. Swirl to coat the wok. Shake the beef in the marinade to get the cornstarch mixed again. Remove the beef from the marinade and carefully add to the wok. Discard the marinade. Cook for about 3-4 minutes stirring halfway through. Remove the steak, cover and keep warm.
Add another tablespoon of canola oil over high heat. Swirl again to coat the wok. Add the broccoli and cook for about 1-2 minutes stirring once. Add the peppers and onions and cook for 2-3 minutes stirring once or twice. Reduce heat to low and add the garlic and cook for 30 seconds.. Remove all veggies from wok, cover and keep warm.
Whisk the the remaining soy sauce mixture and add to the wok and bring to a lowl boil. Stir until slightly thickened. Add the cooked beef and vegetables back to the wok. Stir and heat for 1-2 minutes and serve.

Easter Dinner Glazed Ham

4/18/2019

Ingredients

1 fully cooked spiral-cut bone-in ham (7 lb.)
1 jar (10 oz.) apricot jam
1/2 cup packed brown sugar
1/4 cup Dijon Mustard
2 Tbsp. cornstarch
2 Tbsp. water

Directions

Place ham in 6-qt. or larger slow cooker sprayed with cooking spray.
Mix jam, sugar and mustard until blended; spoon over ham. Cover with lid.
Cook on low for 3 to 4 hours or until ham is heated through.
Transfer ham to platter, reserving jam mixture in slow cooker, cover ham to keep warm. Turn slow cooker to HIGH. Whisk cornstarch and water until blended; whisk into reserved jam mixture. Cook, uncovered, 10 to 15 min. or until thickened, stirring occasionally.
Spoon half the jam mixture over ham. Serve ham with remaining jam mixture on the side.

Cheddar Bacon Ranch Potato Salad

4/10/2019

Ingredients

2 lbs petite red potatoes, diced into bite size chunks (about 1-inch)
2/3 cup Ranch Dressing
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled (about 1/2 cup)
1/3 cup chopped green onions
Salt and pepper (optional)

Directions

Cook potatoes in boiling water: Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes.
Drain potatoes: Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).
Toss potatoes with dressing, and mix-ins: Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions, toss to coat.
Season as desired: season with salt and pepper to taste. Serve or cover and chill up to 1 day (if you like the bacon crispy wait to add it until ready to serve).

Recipe Notes

You can set aside a few tablespoons of the bacon and green onions for garnish if desired

Mixed Berry Smoothie

4/3/2019

Ingredients

1 1/2 cups apple juice can also use almond milk, skim milk, coconut milk or other flavor of juice
1 banana sliced
1 1/2 cups frozen mixed berries
3/4 cup vanilla Greek yogurt
1 tablespoon honey optional
Optional garnish: fresh berries and mint sprigs

Directions

Place the apple juice, banana, berries and yogurt in a blender; blend until smooth. If the smoothie seems too thick, add a little more liquid (1/4 cup).
Taste and add honey if desired. Pour into two glasses and garnish with fresh berries and mint sprigs if desired.

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