Tomorrow.
Blessings.
Again
Tomorrow.
Blessings.
Category: WLS
Two Ingredient Bread
Yes! Two Ingredient Bread…Use equal parts of non-fat Greek yogurt, and self-rising flour. I used two cups of each due to the fact I wanted to try several recipes. I kept the dough in the refrigerator in a sealed container after it was mixed and kneaded. 
Mix, kneed, and use.
My first attempt was bread knots, and they were okay. Section off some, roll out, and twist and bake.
I did use an egg wash, as suggested on one website, although it didn’t add anything. to my liking.
Second attempt was bread sticks, and again they were okay-a bit better due to the fact that I added caraway and sesame seeds to them. (Should have used the egg wash here.)
I liked the chew of the bites a little bit better. My thoughts are that keeping them thinner took away some of the bite in the knots.
I will be trying the meat pies and pizza later on in the week.
So…have you tried this magically bread? What results did you have?
Blessings.
Perceptions
Blessings!
Korean Beef Bulgogi
I wanted to have Korean Beef again, but knew that I need to change up the beef due to my surgery. I needed something that would be easier on my stomach. I found boneless Ribeye steaks, and score!
For the marinade I used the following:
1/2 cup lite soy sauce
¼ cup rice wine vinegar
4 cloves garlic
2 teaspoons fresh ginger
2 tablespoons sesame oil
some sugar (not much)
red pepper flakes (again not much)
Placed the marinaded beef in a Ziploc bag and placed it in the refrigerator for 4 days (due to time management and other things going on –we didn’t cook).
So, when we finally decided to cook…ha. I sauteed the carrots, and onions until cooked. Then seared the steak (one to two minutes per side).
Topped the beef with sesame seeds, and served with the cooked onions and carrots (also sliced some green onions for extra flavor and crunch). Served with the Kimchi Radish, and some Thai pickles. David had his over rice.
The beef was super tender (as it should be just with the cut of beef), and then marinating for 4 days – ugh. But the flavor was amazing, if I do say so myself. I so will be cooking this again. I will say that I need to cook the onions on higher heat with more soy sauce? Not sure but overall super yummy, and it satisfied my cravings.
Blessings.
Because
Blessings.
Avocado Fries
I have seen posts about these around for a while…so I found several recipes and decided to combine a couple of them. I used one avocado – and peeled and sliced.
Combine:
1/2 cup ground flax seeds
1/2 Panko bread crumbs
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon ground mustard
1/8 teaspoon ground turmeric
Whip together an egg, and some water (not much) to create an egg wash. Dip the avocado slices in the wash to coat, then in the Panko mixture. Press down slightly.
Place on a baking sheet – spray first – and bake for 20-25 minutes at 350 degrees or until crispy.
I must confess, I didn’t like these at first. Maybe because I wasn’t sure what to expect. But after a bit, I really did enjoy them. I will make them again, and adjust the amount of ground flax seed, and longer baking time as I like things crunchier.
Blessings.
In love
I need this today…maybe you do as well.
Blessings!
Pork Stir Fry
Again, another stir fry, but this time with a Pork Loin that was a buy one -get one (bogo) love those sales! 
Thinly sliced, and removed the majority of the fat from the loin. 
Marinated the pork in a soy sauce, minced garlic, minced ginger, small amount of sugar (maybe a tablespoon), and Sesame oil for about 3 hours.
I steamed riced cauliflower, and fresh broccoli in a separate pan.
Sautéed bamboo shoots, then added the veges.
Added the meat, and cooked through with the veges. Added the cooked eggs and served.
This is a go to recipe for week night meals for David and I especially with the cauliflower rice. Very healthy and super easy and yummy.
Blessings!
French Onion Chicken
One of the things that David ordered every night on the cruise was French Onion soup. So I thought I would try to find recipes with the same type flavors to cook for him once we got home. I found this recipe at Home Chef and decided to give it a try. We didn’t make the salad, but I copied the recipe completely from their site for your information. Our pictures are at the bottom.
Ingredients: (for 2)
- 2 fl. oz. Sherry Wine
- ¼ fl. oz. Sherry Vinegar
- 1 Yellow Onion
- 3 Thyme Sprigs
- 4 oz. Grape Tomatoes
- 12 oz. Boneless Skinless Chicken Breasts
-
1 cup Panko Breadcrumbs
-
1½ oz. Swiss Cheese Slices
- 4 oz. Baby Arugula
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Nutrition (per serving) (note this is for the complete meal)
-
Calories
594
-
Carbohydrates
27g
-
Fat
32g
-
Protein
43g
-
Sodium
1393mg
Recipe Steps:
You Will Need: Olive Oil Salt Pepper
- Preheat oven to 450 degrees. Both sherry wine and sherry vinegar are used in this meal. Make sure to use the correct one: Sherry wine helps caramelize onions, and sherry vinegar is added to vinaigrette.
Peel and halve onion. Slice onion into thin strips. Stem thyme. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.
Mix panko and ½ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast. Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.
Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side. Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes. Remove from oven and rest 5 minutes.
Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper. Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Plate dish as pictured on front of card. Bon appétit!
Ours:
Chicken breasts (they were huge, so we cut them up, patted dry, coated in panko) seared in some oil.
Caramelized the onion (only used one large yellow onion – will use more next time).
Followed the instructions for the chicken, the covered the chicken with the onion, the the cheese.
Baked until the cheese was melted, and gooey.
This was really good. The flavor was spot on, although we both think it needs more salt and pepper —we both loved it.
Blessings!
People
Be you!! Always.
Blessings.
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