A recipe from Halfhill
I liberated these babies from my dad’s garden. Thanks dad!
3 tablespoons olive oil
1 large clove garlic, minced
2 carrots cut into strips
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 teaspoons lemon juice
In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.
Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.
You will need:
3 tablespoons soy sauce
2 tablespoon brown sugar
1 teaspoon flour
2 tablespoons water
1 tablespoon vegetable oil or butter
1 teaspoon ginger (I used powdered, if using minced use 1TBS)
1 teaspoon garlic (I used powdered, if using minced use 1TBS)
1 pound beef round steak, cut into thin strips
2 cups vegetables (I used carrots, beans and zukes)
In a small bowl, combine the soy sauce, brown sugar, water and flour. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds.
Add the steak and stir-fry for 2 minutes or until evenly browned.
Add the vegetables and stir-fry for an additional 3 minutes.
Add the soy sauce mixture, bring to a boil, stirring constantly.
Lower heat and simmer until the sauce is thick and smooth.
Serve over rice or egg noodles.
You will need:
4 c shredded red cabbage
1 c water chestnuts (optional)
1/2 c shredded carrots
2c green apples (chopped)
4 stalks celery (chopped)
1/4 c soy sauce
1/4 c lemon juice
1/4 c orange juice
1/2 tsp grated ginger
1 c walnuts
1/2 c sugar
1/2 tsp vanilla
1/2 tsp cinnamon
In a large bowl, toss together cabbage, water chestnuts, apples, celery and carrots.
Whisk together soy sauce, lemon juice, orange juice and ginger; pour over cabbage mixture and toss together.
My husband didn’t like the “dressing” so I kept it separate.
Two teaspoons was plenty per bowl.
Sprinkle with candied walnuts.
To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat.
Cook, stirring constantly, until sugar dissolves and turns light brown.
I have to add a bit of liquid to the mixture to get it to stick to the walnuts.
Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Allow to cool before adding to salad.
Store in a seal-able container.
You will need:
1 – 3 lb Beef Chuck
Bag of Baby Carrots
2 Large Potatoes, cubed
2 C Beef Bouillon
Salt and Pepper to Taste
Doesn’t that look great? I get all my meat from a local butcher shop, Strasburgh meats. I recommend them, over a grocery store or a Wal-Mart anytime.
I use bouillon cubes so I need to heat the water to dissolve them.
Season with salt, pepper and dried onion flakes.
Bake at 350F (176 degrees C) for 2 hours. Check every 30 minutes and add water if needed to keep from scorching. Internal temperature should be 160 degrees F (71 degrees C).