Featured Recipe

Spring is in the air and the weather is finally cooperating. I made these kebabs the other day (I think the second time ever I've made kebabs) and Oh My Goodness were they delicious. You could use whatever meat you like (I used beef and shrimp (the shrimp were for my hubby; I can't eat them) and vegetables of your choice. Also good the next day in a wrap.

Surf 'N Turf Kebabs

Marinade:
1/2 cup soy sauce or tamari sauce
3 TBSP lime juice
1 1/2 tsp sesame oil
1 TBSP white sugar
1 tsp ground ginger
1 tsp sweet paprika
1/8 tsp red pepper flakes

Kebabs:
1/2 lb lean beef cubes
20 cooked, de-veined shrimp (optional)
1 each green and orange pepper
1/3 red onion
1 medium zucchini

Method:
1. Cut beef cubes in half. Cut peppers into about 4cm pieces. Cut the zucchini and onion into half moons about 1 cm wide
2. Mix all the marinade ingredients together in a large freezer zip top bag. Add the beef and all the veggies. Seal the bag and shake gently to coat. Marinade in the fridge for 3-4 hours., turning over every hour
3. Soak wooden skewers in cold water for 30 minutes to prevent them burning (you could use metal skewers if you have them). 
4. Assemble kebabs: Alternate veggies, meat and shrimp (if using)
5. Cook on an indoor clam-shell grill (e.g. George Foreman grill). Cook for 3 minutes. Flip and cook 3 minutes more (if using an outdoor grill or barbeque, cook a little longer on each side as you don't have the same heat from the top as you do using a clam-shell style grill)

Serve with brown rice (I just used that express 2 minutes rice that's already cooked that you just heat up in the microwave) with a splash of grapeseed oil or butter and 2 tsp Johnny's Garlic seasoning

Featured Recipe

My husband always comes up with the best names for my recipes; I generally call them by the ingredients they're made up with. Today's recipe, for example, was originally called Garlic Chili Ginger Steak with Asian Vegetables; now it's called Spring Stirfry. Much better. It is called Spring Stirfry not only because spring is on the way, but because of all the colourful veggies and bright flavours. The beef could also be substititued for chicken if you like.

Spring Stiryfry

Stirfry
1 each green and yellow pepper, diced
I cup carrots, diced
2 green onions, minced
4 gloves garlic, minced
1 cup broccoli slaw
2 cups bean sprouts
1/2 pound fast fry steaks (about 4 largeish) or 2 packages stirfry strips cut into small pieces
1/2 tsp black pepper
1 TBSP vegetable oil
1/2 tsp salt
1/2 beef bouillon cube, crumbled

Sauce
1/2 cup sweet Thai chili sauce (I like VH brand best)
1 TBSP thick teryaki sauce
1/2 cup water
1/4 tsp sesame oil
2 tsp rice wine vinegar
pinch chili flakes (optional, depending on how spicy you want it)
1 TBSP ginger powder
pinch cumin
pinch cinnamon
1/2 beef bouillon cube
2 TBSP corn starch

Method

1. Heat the vegetable oil in a large, deep pan or wok. When the oil is hot, add the carrot and cook for about 7 minutes (you want to add the carrot first because it is the hardest vegetable and takes the longest to soften). Next, add the green and yellow peppers. Cook about 5 minutes. Then add the beef. Season with salt and pepper, add the spices and crumble in half the bouillon cube. Cook, stirring frequently until the beef is mostly cooked (only a little pink left) and the vegetables are soft, about 5 minutes. Add the green onion and garlic and cook for 1 minute more. Add the broccoli slaw and the bean sprouts and cook for 2 minutes
2. Make the sauce while you are cooking the stirfry. Put all ingredients (except the cornstarch) in a small bowl and whick together with a fork. Add the corn starch just before adding the sauce to the stirfy and mix until completely dissolved.
3. Add the sauce to the stifry. Stir to coat. Cook, stirring frequently until the sauce loses that "milky" look from the cornstarch and takes on a glossy look, about 5 minutes.
4. Serve and enjoy!

If you want, you can serve over rice or noodles but it is good just on its own!

Featured Recipe

Here's a quick filling meal you can make on a weeknight. Delicious on a cold winter night when the wind is howling. This has a bit of kick from red pepper flakes and will warm you right up.
Tip: if you have Johnny's Garlic Powder (you can get it at Costco), use it in place of the regular garlic powder as it adds more flavour.

Weeknight Beef Stew

Ingredients:
1 pound cubed lean beef (not stew meat as it's not tender enough)
4 medium red skin potatoes, peeled and cubed
1 cup baby carrots, diced
1 medium yellow onion, diced
1 green pepper, diced
splash extra virgin olive oil
3-4 cups beef broth
3 TBSP plain tomato sauce
1/4 cup flour
1 tsp each dried oregano, parsley and thyme
1 TBSP garlic powder
2 pinches red pepper flakes
1 tsp Worcestershire sauce
Salt and pepper to taste


Method:
1. Cook the potatoes, onions and carrots in a large non stick pot in a little olive oil until the potatoes are fork tender but still a little firm. Transfer to a bowl and set aside
2. Season the beef with salt and pepper, to taste. Cook the beef in the pot you cooked the potatoes in until cooked through. If liquid collects in the pot, spoon it into the bowl with the potatoes (there's a lot of flavour in that liquid)
3. Once the beef is cooked, return the potato mixture, along with any liquid to the pot. Add 3 cups of beef broth and the tomato sauce. Stir. Add all the spices, the green pepper and the Worcestershire sauce.
4. Mix the flour with 1/2 cup remaining beef broth until there are no lumps. Stir into the pot.
5. Simmer over medium heat for at least 10 minutes, uncovered, until the potatoes are melt-in-your-mouth soft and the stew has thickened. If you like a thinner stew, add the remaining beef broth.