Recipe: Sesame Beef Bowls

Sesame Beef Bowls

Yield: 2 servings


  • 250 grams (9 ounces) tender cut of beef thinly sliced
  • 1 tablespoon Shaoxing Wine (or dry sherry)
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon potato starch
  • 2 tablespoons water
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon sesame seeds
  • 2 teaspoons sesame oil


  1. In a bowl, combine the beef, Shaoxing, ginger and garlic and thoroughly mix together. Add the potato starch and mix to combine.
  2. In a separate small bowl, combine the water, soy sauce and sugar and stir to combine.
  3. Add the sesame seeds to a sauté pan and heat over medium high heat. Toast the sesame seeds until they are golden brown, swirling them around the pan constantly to ensure they brown evenly.
  4. Once the sesame seeds are well toasted, transfer them to a plate and add the sesame oil to the pan along with the beef.
  5. Stir-fry the beef until there are no red bits left, and then add the soy sauce mixture. Bring this mixture to a boil, stirring constantly until it’s turned into a thick sauce that coats the meat.
  6. Add the toasted sesame seeds, and then serve the beef over steamed Asian greens on rice.Credit: Recipe from Food blogger Marc Matsumoto, Recipe courtesy of Fresh Tastes.

Closed: Kitchen Essentials Giveaway

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Giveaway includes:
One Batchworks Heavy Weight Durable Dishcloth
One Progressive Mini Strainer
One pair of Betty Crocker Scissors

Winner has been notified!!

Happy cooking, and dining,

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Giveaway begins January 10, 2014 and ends January 17, 2014 at midnight Central Time Zone.

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I am not associated with the manufactures of these products or companies mentioned in this post.

Gluten Free Recipe: Pastry Free Veggie Pot Pie

Gluten free pot pie

Pastry-Free Veggie Pot Pie

Serves 6-8
Free of: All top allergens and gluten-free

4   tbsp. olive oil
1   cup  each: carrots, parsnips, leeks and potatoes, diced to ½-inch
1   cup pearl onions, peeled
1   cup button mushrooms, halved
1   cup  frozen peas, thawed
1⁄2   cup parsley, chopped
2   teaspoon  fresh thyme, chopped
1⁄4   cup  tapioca flour
Salt and pepper
4   cups  vegetable stock [Look for allergen-free, g-f brands]

6 medium-sized Yukon potatoes, peeled, thinly sliced on a mandolin

1.  Pre-heat oven to 375º F.

2.  In a large pot, heat half the olive oil over medium heat. Add carrots, parsnips, leeks, potatoes and onions. Sauté for 4-6 minutes, then add mushrooms, peas and herbs.

3.  Continue to cook for a further 3-4 minutes, stir in flour, salt and pepper. Mix thoroughly, and add stock. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 15-18 minutes. Place filling in a 9×12 baking dish or equivalent.

4.  Top the dish with layered potato slices, brush with reserved olive oil, season with salt and pepper and bake in oven for 35-40 minutes or until potatoes are golden.

Credit: Photograph and recipe are from © 2011 National Foundation for Celiac Awareness. All rights reserved.

Recipe: Key Lime Cheesecake Bars

Key Lime Cheesecake Bars
Servings: 9
Prep Time: 30 mins
6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
2 tablespoons margarine, melted
1 teaspoon sugar
1 4 ounce sugar-free low-calorie lime-flavored gelatin
3/4 cup boiling water
1 16 ounce container fat-free cottage cheese (1-3/4 cups)
1 8 ounce fat-free cream cheese, softened
1 8 ounce container frozen fat-free whipped dessert topping, thawed
1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.

Nutrition information
Per Serving: cal. (kcal) 147, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 4, pro. (g) 10, Percent Daily Values are based on a 2,000 calorie diet.

Credit: © Copyright 2014, Meredith Corporation. All Rights Reserved

Recipes: 5 Gluten-Free Ways with Tomatoes

5 Gluten-Free Ways with Tomatoes

Escarole Salad with Cherry Tomatoes & Pistachios   (1 cup pistachios, 2 sliced tomatoes, 2 Tbsp. flax oil, 1 Tbsp. balsamic vinegar, 1 segmented orange, 1 head escarole, leaves torn). Puree half the pistachios, oil and balsamic in a blender. Toss orange segments with sliced tomatoes, escarole and dressing; season. Top with remaining nuts.

Tomato Garlic Oil   (1/3 cup extra virgin olive oil, 2 finely chopped persimmons, 1 clove crushed garlic). In a small saucepan over low heat, cool oil, 1 cup grape tomatoes, halved and garlic for 5 minutes.  Remove from heat add sea salt; set aside to cool. Discard garlic. Refrigerate for up to 4 days.

Tomato Quinoa Soup   (1 qt. vegetable broth, 2 cloves crushed garlic, 4 slices ginger, 1 lb. sliced bok choy, 1 cup sliced button mushrooms, 1 large chopped heirloom tomato, 2 cups cooked quinoa, 2 sliced scallions).  In a medium pot over medium heat, combine all ingredients; simmer for 30 minutes.

Tomato Sweet Potatoes   (2 large cooked sweet potatoes, 2 diced Roma tomatoes, 1/4 tsp. sea salt, 2 tsp. balsamic vinegar, 1/4 cup fresh chopped basil, 1/4 cup dried cherries, 1/2 cup walnuts, 1/3 cup almond milk). Combine all ingredients in a large bowl; using an electric mixer beat until combined.

Tomato Faux-Fiteroles   (1 pt. coconut ice cream, 6 slices cinnamon raisin gluten-free toast, 1 cup sliced grape tomatoes, 1/4 cup melted dark chocolate). Scoop 1/3 cup ice cream onto each piece of toast; top with chopped tomatoes, gently press down with another piece of toast, slice ice cream sandwich in half. Drizzle with melted chocolate.

Credit: Recipe mention Amie Valpone, HHC, AADP. Copyright 1995 – 2014 All rights reserved.