Wednesday, December 7, 2011

I need easy right now.

I'm tired, I'm lazy, and my freakin' belly hurts when I'm on my feet too long. Round Ligament pain. It's awesome.

Plus, I'm gaining weight right now just looking at food. I've been trying to do yoga more regularly, which really does seem to help me sleep better, but it's not exactly burning a ton of calories. I was walking a half hour after work, which felt great, but then we had the shift to winter that seriously happens overnight around here, and I'm a big pansy about working out outside when my nose is cold. (It hurts, ok?) My point is, I'm not burning as many calories as I should be, and while I'm "supposed" to be gaining weight right now, I'm trying not to over do it.

So back to depending on Cooking Light, where I can generally find recipes that are short on ingredients and prep time, and long on possibilities (I never seem to use their "as written" directions.) Oh, and their portion sizes are totally decent, so I've been better about having my one helping and then getting to give the eyeball to the hubby when he goes back for more.

This week we're doing easy. There will be some chopping, of course, but I'll keep it to a minimum, I promise. Oh, and if I haven't recommended the Garlic Zoom before, stick it in your own stocking this year. It's probably my most used kitchen tool, and makes anything with garlic a breeze. No knives, no mess.

First up—Thai Beef Stir-fry, which was delicious. I bought pre-sliced meat and frozen beans, which sped this up quite a bit. Flavors were great-tasted pretty hole-in-the-wall Thai restaurant to me. Didn't take much time, either, just make sure and have everything ready to go as soon as you get the wok (or big fry pan) heated up.

Thai Beef Stir-fry

1/2 tsp salt
8 garlic cloves, minced
1 tsp chili paste
about a 1 inch section ginger, minced
1 tbsp lemongrass (from a tube)
zest from one lime (quarter the lime as garnish/to top)
cooking spray
1 lb stir fry beef steak (or flank steak, sliced thinly)
1 package frozen cut green beans
1 tbsp sugar
3 tbsp fish sauce
2 tsp cider vinegar
About a cup basil leaves, whole
Cooked jasmine or white rice, to serve

In small bowl, combine salt, garlic, chili, ginger, lemongrass and zest. In another small bowl, combine sugar, fish sauce and vinegar, stirring til sugar is dissolved.

In hot wok, coat with cooking spray, then add paste and stir fry quickly, about 30 seconds. Add beef, and continue stir frying another two minutes or so. Add beans and about a tsp water, and cook about 3-4 minutes, moving everything the whole time until beans are hot. Pour in fish sauce mixture, and cook another minute or until meat is cooked (Mine came out medium, so it may take longer if you want it more cooked). Turn off heat and stir in basil leaves until they begin to wilt. Serve over hot rice with lime wedges and sriracha to taste.

Per serving (add another 150 for 3/4 cup rice):
258/4 servings
345/3 servings

No comments:

Post a Comment