GINGER BEEF ASIAN FOOD

GINGER BEEF ASIAN FOOD

Easy Beef Stir Fry! With ginger and scallions and a honey soy marinade

The best thing about stir fries?

They come together so quickly!

In this ginger beef stir fry we marinate strips of beef sirloin in a honey soy marinade, then quickly fry them in a hot pan with julienned ginger, red chilis, and sliced garlic.

A cornstarch slurry helps keep the beef strips from drying out and helps create a tasty glaze over the meat.

Thinly sliced scallions are stirred in at the end, and the whole thing is served over rice. Fast, easy, and tastes great!

The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free because you don’t want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan.

Hard anodized aluminum will work too, as its surface is bonded into the pan and can take high temperature cooking. Cooking on high heat allows you to get a good sear on the meat and vegetables without overcooking them.

Ginger Beef Stir Fry Recipe

Prep time: 15 minutesCook time: 10 minutesMarinating time: 30 minutesYield: Serves 4-6

INGREDIENTS

Marinade

2 Tbsp unseasoned rice vinegar

5 Tbsp soy sauce (use gluten-free soy sauce if cooking gluten-free)

1 Tbsp honey

1 Tbsp peeled, grated fresh ginger

1 teaspoon chile pepper flakes

1 teaspoon ground cumin

Beef and stir-fry

1 1 1/4 to 1 1/2 lb top sirloin steak

1 Tbsp cornstarch

2 Tbsp vegetable oil (preferably peanut)

1 Tbsp dark toasted sesame oil (optional)

3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens

2 cloves garlic, thinly sliced

2-3 hot chilis, preferably red serranos, seeded, sliced

1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes

1/2 cup loosely packed, chopped cilantro

METHOD

1 Chill steak, slice into strips: Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

2 Marinate the beef: In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

3 Make cornstarch slurry: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry.

4 Brown the beef strips: Heat the oil in a wok (vegetable oil plus dark sesame oil if using), or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

5 Stir fry chiles, garlic, ginger: When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more.

6 Add beef, cornstarch slurry, scallions: Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.

7 Remove from heat, stir in cilantro: Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

THE PUMPKIN PIE COBBLER RECIPE

THE PUMPKINPIE COBBLER

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I think I’ve found pumpkin dessert mecca in the form of this Pumpkin Pecan Cobbler. I love a good chocolate lava cake, but no other dessert has really ever come close to that pinnacle of delicious. Until now? If you don’t like chocolate as much as you like pumpkin, then we are close to something that will blow your mind.

PUMPKIN PECAN COBBLER: ULTIMATE FALL DESSERT

No matter where you stand on the choco-loving scale, you’ve at least got to give this a try at least once this season! This Pumpkin Pecan Cobbler is spicy, sweet, festive and gets thrown together in a snap. This is like a pumpkin lava cake and cobbler love child. It’s got all the yummy factors that I love in a dessert and uses ingredients I’m 99% sure you already have in your pantry. #winning

Just be sure to remember to add in the baking powder because…..it WILL NOT work without it.

HERE’S HOW TO MAKE THIS PUMPKIN PECAN COBBLER:

Stir all dry ingredients together in a small bowl: flour, sugar, spices and leavenings. I’m positive you all have these items in your pantry right now.

Right before it goes into the oven, pour over some super hot water. RESIST the urge to mix this. Pour it and forget it. I promise the oven will work it’s magic and create an amazing cakey, hot pumpkin lava situation that is worth the 40 minute wait.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Course Dessert

 Cuisine American

 Keyword Pumpkin, pumpkin cake, pumpkin dessert

 Prep Time 10 minutes

 Cook Time 40 minutes

 Total Time 50 minutes

 Servings 8 servings

 Calories 318 kcal

 Author Melan Cooking

Ingredients

For the Cobbler

·      1 cup + 3 tablespoons all purpose flour

·      2 teaspoons bakingpowder

·      1/2 teaspoon salt

·      3/4 cup granulatedsugar

·      1 teaspoon cinnamon

·      1/2 teaspoon nutmeg

·      1/2 teaspoon cloves

·      1/2 cup pumpkin puree

·      1/4 cup milk

·      1/4 cup melted butter or vegetable oil

·      1 1/2 teaspoons vanilla

For the Topping

·      1/2 cup granulatedsugar

·      1/2 cup brown sugar

·      1/4 cup chopped pecans

·      1 1/2 cups very hot water

US Customary - Metric

Instructions

1.  Preheat oven to 350 degrees.

2.  In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

3.  In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

4.  In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Nutrition Facts

Pumpkin Pecan Cobbler

Amount Per Serving

Calories 318Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 16mg5%

Sodium 208mg9%

Potassium 191mg5%

Carbohydrates 59g20%

Fiber 1g4%

Sugar 45g50%

Protein 2g4%

Vitamin A 2575IU52%

Vitamin C 0.7mg1%

Calcium 78mg8%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

RASPBERRY COCKTAIL MOJITO RECIPE

RASPBERRY COCKTAIL MOJITO RECIPE

This Raspberry Mojito recipe is an easy refreshing summer drink that combines sweet raspberries, rum, and mint for the perfect sit-back-and-relax drink

Raspberry Mojito Recipe

This raspberry mojito recipe is a refreshing summer cocktail that combines sweet raspberries, rum, and mint, perfect for warmer weather.

The hot days of summer are upon us.  After a long day, there’s really nothing better than sitting back and relaxing with a refreshing raspberry mojito. This easy-to-make drink is the perfect combination of fruity and boozy.

Why this recipe works:

It can easily be made to suit each individual by adjusting the syrup or rum.

The simple raspberry syrup ensures that there is fruity flavor all throughout the drink.

A Little Bit of Trivia

Curious about the history of the mojito? While researching how to develop my recipe, I found out that in 1833, the book El Colera en la Habana by Cuban author Ramon de Palma featured a drink consisting of rum, sugar, lime, and mint; he called the drink “El Draquecito.” Over time, the ‘Draque,’ as it became known (often associated with Sir Francis Drake), was refined into the mojito that we know and love today.

While I do share big batch summer drink recipes, like hard lemonade or white sangria, this raspberry mojito is great because it’s made directly in the glass it’s going to be served in. Perfect for when you want just one (although I doubt you won’t want seconds after trying this easy summer cocktail!).

Here’s how to make the perfect raspberry mojito:

For the Puree:

In a small saucepan, add the raspberries, water, and sugar.

For storage, keep in a bottle or jar.  This recipe makes approximately 2 cups of puree that can be used anytime you want to make a mojito.

For the mojitos:

In a 10-12oz highball glass, crush the three raspberries and mint leaves together with a cocktail muddler or the back of a spoon.

Top Tips For Perfect Mojito:

Always make sure to build this drink in the glass.

Never tear the mint leaves, as it allows the bitterness of the stem to filter through the drink. You also want to avoid breaking them up into small pieces that will block your straw.

Gently stir your mojito as the key to a mojito is the balance – you want to be able to taste each element, but with all of them working together.

Don’t skip the garnish mint sprig and position it right next to the straw so that you get the aroma of the mint with every sip. This accentuates the taste.

Storing the raspberry puree: Store in the refrigerator in an airtight container or jar.  It should last for up to 3 days.

To make the Raspberry purée last longer, add ​a splash of lemon juice to it.  This will act as a preservative and make it last for up to a week (stored in the fridge in an airtight container).

Variations:

Use dark rum instead of white.

Swap out blueberries for the raspberries.

Course: CocktailsCuisine: South AmericanKeyword: cocktail, mojito, raspberry Servings: 1 serving Calories: 279kcal Author: Erren

Ingredients

For the Puree (makes approximately 2 cups):

1 cup of raspberries

1 cup of water

¾ cup of sugar

For the mojito (makes one cocktail):

3 fresh raspberries whole

2 fresh mint leaves

2 ounces light rum

2 ounces Raspberry Puree

3-4 ounces soda water

mint sprigs on stems for garnish

more whole raspberries for garnish

ice

Cups - Metric

Instructions

For the Puree:

In a small saucepan, add the raspberries, water and sugar and. Cook for 5-6 minutes until thickened. Strain with a sieve to remove the seeds and to smooth the mixture.

You can add some seeds to the mixture the if desired.

For storage add to a bottle or jar. This recipe makes approximately 2 cups of puree that can be used any time you want to make a mojito.

For the mojitos:

In a 10-12 ounce highball glass, crush the three raspberries and mint leaves together with a cocktail muddler or the back of a spoon.

Add the ice, and some whole raspberries followed by the rum, raspberry puree and top up the glass with the soda waters. Gently stir.

Garnish with mint sprigs.

Nutrition

Calories: 279kcal | Carbohydrates: 38g | Sodium: 31mg | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 9.3mg

BLUEBERRY CREAM PIE

RED, WHITE, AND BLUEBERRY CREAM PIE

This from-scratch Red, White, and Blueberry Cream Pie is the patriotic pie of of my 4th of July loving dreams.  From the biscoff cookie crust and fresh berries to the homemade white chocolate pudding filling and sweetened whipped cream, this easy dessert recipe is ready for all your summer cookouts and holidays!

Happy Memorial Day Weekend!  Who’s got big plans for the long holiday weekend?  We’ve got dance recitals, weeding, and house remodeling projects on the agenda.  And of course, have a cookout with friends!

We love entertaining and back in March my friend Melanie showed up with this red, white, and blueberry cream pie to our Pi Day pie party.  I immediately started hassling her to share the recipe with me because it was my favorite pie of the night.

Fortunately, Melanie sent me the link to the original recipe on Taste of Home and even gave me her tip about swapping out the graham cracker crust for a biscoff cookie crust, which is basically the most genius move ever. 

Honestly, I don’t even think this pie would be the same with a graham cracker crust, even though my love of graham cracker crusts is strong. 

The other change I made from the original recipe was to make a homemade white chocolate pudding filling rather than picking up a package of pudding mix from the store.

Not that I have anything against pudding mixes.  I have just found that I prefer homemade pudding over the box stuff both in terms of flavor and texture, and I think they are fun to make anyway.  The homemade version is richer with better white chocolate flavor and a more custard-like mouthfeel, in my opinion.

But, since summer and it’s desserts tend to be all about ease and simplicity, I’m going to include the pudding mix variation in the notes just in case and totally encourage you to go for it, whether you choose to make the filling from scratch or not.  Because honestly, I’ve had this pie made both ways and both are delicious. 

And speaking of summer, you will want to make this pie all day long.  For Memorial Day in May, Flag Day in June, and Independence Day in July.

Or don’t even wait for a holiday to celebrate!  This pie is delicious anytime you can get great fresh berries!

INGREDIENTS FOR RED, WHITE, AND BLUEBERRY CREAM PIE

biscoff cookies

butter

sugar

white chocolate (I use bars of white chocolate since white chocolate chips don’t melt very well)

cornstarch

whole milk

salt

egg yolks

vanilla

heavy cream

powdered sugar

red & blue berries (any mix of strawberries, blueberries, raspberries, and 

blackberries)

HOW TO MAKE RED, WHITE, AND BLUEBERRY CREAM PIE

Make a biscoff cookie crust.  Just combine the cookie crumbs, sugar, and melted butter, then press them into a 9-inch pie dish.  Bake at 350 degrees F for 10 minutes.

Make the white chocolate pudding filling by combining sugar, cornstarch and salt in a heavy pan. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly until thickened (about 2 minutes).

Temper the egg yolks by whisking them in a separate bowl, then whisking in about 1 cup of the hot milk mixture.  Add this back to the pan and continue to cook and stir for 2 minutes more, then remove from heat and stir in 4 ounces of white chocolate and butter until both have melted. Add the vanilla and stir.

Assemble the pie.  Melt the remaining 2 ounces of white chocolate and gently spread it over the bottom of the prepared biscoff crust.  Arrange 3/4 cup sliced strawberries on top of the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until chilled.

Top with sweetened whipped cream and berries.  Beat heavy cream, powdered sugar and vanilla until light, then spread it on top of the pie filling.  Pile on as many berries on top as you like.

I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like.

You could even arrange them into a decorative flag pattern, which I’m sure would be cute and obviously even more patriotic.  But then you don’t get bites of mixed berries in each slice of pie, which is a sacrifice I was not willing to make.

I hope you enjoy this pie every bit as much as we did and that you have a wonderful holiday!

MORE CREAM PIE RECIPES YOU’LL LOVE!

Old-Fashioned Banana Cream Pie

Chocolate Cream Pie

Coconut Cream Pie

Blueberry Custard Pie

No-Bake Sour Cream Lemon Pie

Arkansas Possum Pie (no actual possum involved! just chocolate and cream cheese layers, also sometimes called a lush dessert)

Best Key Lime Pie Recipe

Strawberry Pretzel Icebox Pie

Pumpkin Chiffon Pie

and go to my full pie archives for those of you that love fruit pies but not cream pies!

Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas!

INGREDIENTS

BISCOFF COOKIE CRUST

 25 biscoff cookies (about 1 1/2 cups of crumbs)

 1/3 cup granulated sugar

 6 tablespoons butter, melted

FILLING

 4 ounces white chocolate, chopped

 1/2 cup sugar

 1/4 cup cornstarch

 Pinch of salt

 2 1/2 cups whole milk

 4 egg yolks, beaten

 2 tablespoons salted butter

 1 teaspoon vanilla extract

TOPPING

 2 tablespoons white chocolate, chopped

 3/4 cup sliced strawberries

 1 cup heavy cream

 3 tablespoons powdered sugar

 1/2 teaspoon vanilla extract

 Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries

INSTRUCTIONS

Crust

Finely crush biscoff cookies in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.

In a large bowl, combine biscoff crumbs and sugar, then drizzle with melted butter and stir with a fork until crumbs are evenly moistened.

Press into a 9-inch pie dish using the bottom of a measuring cup or glass, then bake at 350 degrees F for 10 minutes or until the crust is lightly browned just around the edges. Cool completely before filling.

Filling

In a heavy saucepan, combine sugar, cornstarch and salt. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes, until thickened.

In a separate bowl, whisk the egg yolks, then add about 1 cup of the hot milk mixture to the egg yolks and whisk well. Add the tempered egg yolk mixture back to the pan and continue to cook and stir for 2 minutes more.

Remove the pudding from the heat. Stir in 4 ounces of chopped white chocolate and butter until both have melted. Add the vanilla and stir.

Assembly

Melt the remaining 2 ounces of white chocolate in short 20 second bursts in the microwave, then drizzle and spread over the bottom of the prepared biscoff crust.

Arrange 3/4 cup sliced strawberries on the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until well-chilled.

Beat heavy cream using an electric mixer until it begins to thicken. Add powdered sugar and vanilla and beat until soft, being careful not to overbeat and turn the cream into butter.

Remove plastic wrap from the pie and top with the whipped cream, then pile as many berries on top as desired. I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like.

NOTES

Adapted from Taste of Home. The original recipe called for 1 (8-ounce) package cream cheese and 3/4 cup of sugar to be blended together, then mixed with 3/4 cup of low fat milk and 1 (3.3-ounce) package instant white chocolate pudding mix for the filling.

For a no-bake biscoff cookie crust, just chill the crust for 1-2 hours before filling rather than baking it.

NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1

Amount Per Serving: CALORIES: 697 TOTAL FAT: 42g SATURATED FAT: 22g TRANS FAT: 1g UNSATURATED FAT: 17g CHOLESTEROL: 181mg SODIUM: 306mg CARBOHYDRATES: 73g FIBER: 1g SUGAR: 51g PROTEIN: 8g