Grilled Steaks with Ginger Butter

 

 

 

Grilled Steaks with Ginger Butter

Ingredients:

2 New York strip steaks
salt
1/2 teaspoon garlic powder
1/2 teaspoon Chinese five-spice powder
1/4 freshly ground black pepper

3 Tablespoons softened butter
2 teaspoons finely grated fresh ginger

Directions:

Preheat your BBQ grill or stove-top (oven-safe) pan to medium-high heat.Combine the garlic powder, five-spice powder, and pepper in a small bowl.  Also,  add 1/4 teaspoon of salt. Rub the spice mixture on the steaks. Place the steaks on the grill (or pan) spice-side down and let them cook, undisturbed for 3-4 minutes, until grill marks (or dark sear marks) form. Flip the steak and cook for another few minutes, until the steak is cooked to your liking.  Transfer to a platter and cover to keep warm. Let the steaks sit for at least 5 minutes before slicing to retain their juices.
Meanwhile, combine the butter and ginger in a small bowl. Add a spoonful to each steak before serving. You can also make this ahead of time, wrap it up in wax paper, and store it in the freezer. It slices into "coins" nicely that way.from Perry's Plate

Spicy Bok Choy Rice Bowl

Spicy Bok Choy Rice Bowl3/4 cup brown rice
1 1/2 cups vegetable stock
3-4 large bok choy leaves, thinly slices and
1 medium carrot, shredded
3-4 radishes, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup cilantro, chopped
2 green onion, thinly sliced

for the dressing:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, grated
pinch red pepper flakes

Garnish:
sesame seeds

Place rice and vegetable stock in a saucepan and bring to a boil.  Reduce heat to low, cover and simmer for 50 minutes.

Prepare veggies in a salad bowl and set aside. 

Whisk all dressing ingredients in a small bowl and set aside.

When rice is done cooking, fluf and allow to cool.  You can even spread it out on a plate or tray to cool it quicker. 

When rice has cooled, add it to the salad bowl and toss with veggies. 

Drizzle with some of the dressing and toss again.  Serve in salad bowls and garnish with sesame seeds.

Healthy Black Bean Tostatdas

 

 

Healthy Black Bean Tostadas

 

 

Ingredients

• 2 cans (15 Oz. Size) Black Beans
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• ¼ teaspoons Cayenne Pepper
• ¼ cups Water (optional)
• ½ cups Packed Cilantro Leaves
• ⅔ cups Plain Greek Yogurt
• 3 cloves Garlic
• 1 teaspoon Salt
• 4 whole Flour Tortillas
• 4 whole Tomatoes, Chopped
• 1 whole Avocado, Cubed
• 2 cups Shredded Lettuce

Preparation Instructions

Preheat the broiler. Rinse and drain the beans. Puree the black beans, chili powder, cumin, and cayenne in a blender or food processor, adding a tablespoon of water at a time to help the mixture move, if necessary. I ended up using about 2 tablespoons water and pureed for a minute or two but still left some texture.
In a food processor or blender, puree the cilantro, yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your taste.
Place tortillas in the oven directly on the rack, taking care that the edges are all supported by the rack (otherwise they will bend through the cracks and it will be bent in a funny shape). Let the tortillas bake for 3-5 minutes on both sides until they are browned and crispy.
Top the crispy tortillas with black beans, tomatoes, avocados, and lettuce. Drizzle with cilantro sauce.
Notes:
Holding the tostadas while you spread the bean mixture helps them not to break apart.
Other topping ideas include cotija cheese, lime wedges, salsa, ranch dressing, or roasted corn or peppers.

Ingredients

• 2 cans (15 Oz. Size) Black Beans
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• ¼ teaspoons Cayenne Pepper
• ¼ cups Water (optional)
• ½ cups Packed Cilantro Leaves
• ⅔ cups Plain Greek Yogurt
• 3 cloves Garlic
• 1 teaspoon Salt
• 4 whole Flour Tortillas
• 4 whole Tomatoes, Chopped
• 1 whole Avocado, Cubed
• 2 cups Shredded Lettuce