The Journey Doesn’t Have To Taste Bad

 

 

Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Tender strips of beef cooked in a rich sauce, inspired by P.F. Chang’s!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian-Inspired
Serves: 3-4
Ingredients
  • 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
for the marinade
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce (Tamari Sauce for Gluten Free)
  • 1 teaspoon rice vinegar
  • 2 tablespoons vegetable oil
for the sauce
  • 4 teaspoons vegetable oil
  • 1½ teaspoons ground ginger
  • 2 tablespoons minced garlic
  • 1 cup soy sauce (Tamari Sauce for Gluten Free)
  • 1 cup water
  • 1⅔ cup brown sugar
  • 3 tablespoons cold water + 1½ tablespoons corn starch
  • Optional: sliced green onions, sesame seeds, rice
Instructions
  1. Combine all marinade ingredients in a smal bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
  2. Drain marinade from zip-lock and set beef aside.
  3. In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium. add ½-1 cup of sauce (depending on how “saucy” you want your beef). Stir and cook 1-2 minutes longer. Serve over rice with green onions and sesame seeds if desired.
Notes
This recipe makes a large batch of the sauce, more than you will need for your beef! You may half the recipe if you’d like, or we like to use the extra over rice!*Recipe adapted from Rainy Day Gal and Favorite Family Recipes
3.2.2124
Hope you enjoy the recipe!!

 

The Journey Doesn’t Have To Taste Bad

 

This recipe is from the book: Food that Helps Win the Battle Against Fibromyalgia by Deirdre Rawlings, N.D., PH.D

The recipe I am going to share today is called:

Pumping Jumping Bean Salad

Not only is this recipe GF and Dairy Free it is also considered a RAW recipe.

Ingredients:

13 3/4 oz can of Garbanzo beans, drained and rinsed

1/2 cup chopped Red Onion

1 cup diced Celery Stalks

1 cup diced carrot

1/2 minced fresh Parsley

1 cup seeded and diced Cucumber

1 cup diced Red Bell Pepper

Garbanzo Vinaigrette (see recipe below)

1 Clove Garlic peeled and minced

4 Tbsp pure pressed extra – virgin olive oil

2 to 4 Tbsp flaxseed oil

2 Tbsp Lemon Juice

2 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

Freshly Ground Black Pepper

Salad Vinaigrette Directions:

In a blender or food processor, combine all ingredients and blend until smooth Taste adjust seasonings to taste

Salad Directions:

Combine all ingredients in a large bowl and toss with Garbanzo Vinaigrette.  Cover, chill for 1 hour before serving.

 

Enjoy everyone!

 

 

 

The Journey Doesn’t Have To Taste Bad!

Serves: 4

Total time: 4-5 hrs on high or 7-8 hours on low

 

Ingredients:

  • 1.5-lb. pork loin
  • 3 large apples, peeled, cored and chopped
  • 1 onion, sliced
  • 1 cup apple cider
  • Salt and pepper

Instructions:

  1. Place the pork loin into a crockpot. Pour the apples, onion slices and apple cider over top. Sprinkle with salt and pepper. Cook on high for 4 to 5 hours or low for 7 to 8 hours. Cut the pork into quarters and serve, pouring the apples, onion and remaining sauce over the top.

This is a very delicious recipe for this time of year.  Still very chilly outside this recipe from pipandebby.com, this recipe will warm your soul with very little effort on your part.  It will seem like you slaved all day over the stove.  My kind of recipe.

ENJOY!

The Journey Doesn’t Have To Taste Bad

 

  ==Garlic Maple Dijon Chicken – Gluten Free==

4 – boneless skinless chicken breasts

4 – garlic cloves

4 Tbsp Dijon Mustard

2 Tbsp olive oil +1 1/2 tsp for the baking dish

1 tbsp. parsley flakes

1/4 tsp cayenne pepper

freshly ground pepper and herbamere (or sea salt) to taste

 

Preheat oven to 450 degrees and coat a baking dish large enough for the 4 chicken breasts to lay flat by brushing with olive oil.

In a small saucepan, heat 2 tbsps. of olive oil over medium low heat.  Add the minced garlic and stir, cooking until very lightly browned and tender.

Remove from heat and stir in maple syrup and mustard.  Add in the spices and stir.

Place chicken breasts in a prepared baking dish, sprinkle with herbamere and freshly ground pepper.  Cover chicken with the garlic mustard mixture.

Bake uncovered for 30 minutes or until there is no pink in the center.  Cooking time varies depending on the size of your chicken.

Enjoy!!  This has so much taste and if you love Garlic and Maple Syrup then this is your recipe!!

Garlic Maple Dijon Chicken

The Journey Doesn’t Have to Taste Bad

 

orange chickenGluten Free Orange Chicken  “Panda Express Copy Cat Recipe”.

Ingredients:

2 lbs. boneless skinless chicken, chopped into bite sized pieces.

1 large egg

1 1/2 tsps. Salt

White Pepper

Oil for frying( Try Coconut Oil it is great for frying)

1/2 cup cornstarch plus 1 Tbsp (Kingsford’s Brand is gluten free cornstartch)

1/4 cup white rice flour (Bob’s Red Mill)

1 Tbsp ginger root minced

1 teaspoon garlic

1/2 teaspoon crushed hot red chili pepper

1 tbsp. white wine vinegar

1/4 cup water

1/2 teaspoon sesame oil

Orange Sauce:

1 1/2 tbsp. soy sauce (San J Gluten Free Soy Sauce )

1 1/2 tbsp. water

5 tbsp. Sugar

5 tbsp. white vinegar

1 zest of orange

Directions:

1. Place chicken pieces in a large bowl.

2.  Stir in egg, salt, pepper, and 1 tbsp. oil and mix well

3.  Stir cornstarch and flour together.

4.  Add chicken pieces, stirring to coat

5.  Heat oil for deep frying in wok or deep fryer to 375 degrees

6.  Add chicken in small batches at a time, and fry 3 to 4 minutes or until golden brown…Do not overcook chicken!

7.  Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

8.  Clean Wok and heat 15 seconds over high heat.

9.  Add 1 tbsp. oil

10.  Add ginger and garlic and stir fry until fragrant; about 10 seconds

11. Add and stir fry crushed chiles and green onions.

12. Add white wine vinegar and stir 3 seconds

13. Add Orange Sauce and bring to boil.

14.  Add cooked chicken stirring until well mixed

15.  Stir water into remaining 1 tbsp. corn starch until smooth and add to chicken.

16.  Heat until sauce is thickened

17.  Stir in seasame oil and orange zest.

18.  Serve over gluten free rice.

Recipe from Everyday Gluten Free Me