Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Coconut Rice with Beef Stir-Fry

Coconut Rice with Beef Stir-Fry

I added another tablespoon of chili garlic sauce but you can add to taste and have hot sauce on the side.

1 cup water
1/4 teaspoon salt
Dash of ground red pepper
1 (14-ounce) can light coconut milk
1 cup uncooked jasmine rice

1 teaspoon dark sesame oil, divided
1 (1-pound) flank steak, trimmed and thinly sliced across the grain
1 cup vertically sliced onion
1 cup red bell pepper strips
3 cups sliced bok choy
2 tablespoons chopped fresh cilantro
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 lime wedges

To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. It will be soft and creamy.
To prepare stir-fry, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of beef; stir-fry 4 minutes or until done. Remove from pan; cover and keep warm. Repeat procedure with remaining oil and beef.
Add onion and bell pepper to pan; stir-fry 5 minutes. Add bok choy; stir-fry 3 minutes or until vegetables are tender. Add beef, cilantro, chili garlic sauce, 1/4 teaspoon salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges.
Yield: 4 servings (serving size: 1 1/4 cups stir-fry, about 3/4 cup rice, and 1 lime wedge)

CALORIES 416(28% from fat); FAT 13.1g (sat 7.5g,mono 3.2g,poly 0.9g); PROTEIN 28.3g; CHOLESTEROL 45mg; CALCIUM 90mg; SODIUM 561mg; FIBER 1.7g; IRON 4.7mg; CARBOHYDRATE 46.5g
Cooking Light, JANUARY 2005

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