Saturday, July 12, 2014

100 Days Project -- Day 98


Bob and I conspired together tonight to make dinner. I prepped and he bbq'd. We made a couple of dishes from the latest edition of Cooking Light, and they turned out yuh-meee.

Beef and Bell Pepper Kebabs

1/4 cup lower-sodium soy sauce
2 tablespoons orange juice
2 teaspoons honey
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
3/4 teaspoon five-spice powder (this is a Chinese spice used in Asian cooking, and while you can likely
                                                  find it in the Asian section of some grocery stores, our SaveMart
                                                  didn't have it, so I found it at an Asian market)
1/8 teaspoon ground red pepper
2 (8-ounce) sirloin steaks, cut against the grain into 1/4-inch thick strips
2 red or yellow bell peppers, seeded and cut into 1-inch pieces
Cooking spray (only need this if you cook the kebabs on the stove in a grill pan)
1 teaspoon sesame seeds, toasted (we get them in SaveMart's Asian section, already roasted)

1. Combine first 7 ingredients, stirring with a whisk. Add beef; let stand 15 minutes. Remove beef from marinade; discard marinade. Thread beef and bell peppers onto 8 (8-inch) skewers.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add kebabs to pan; grill 3 minutes on each side or until desired degree of doneness. Sprinkle with sesame seeds. (Bob grilled them over charcoal, and they were delish.)
Serves 4 (serving size: 2 kebabs) Calories 173; Fat 5.2 g; Protein 24g; Carb 7g; Fiber 1g; Chol 60 mg; Iron 2 mg; Sodium 316 mg; Calc 33mg

Mushroom-Ginger Noodles

Prepare 5 ounces rice noodles (find in Asian section of supermarket), drain. Saute 1 teaspoon minced garlic and 1 teaspoon minced ginger in 2 teaspoons dark sesame oil ( the Asian section of the market) over medium-high heat for 30 seconds. Add 1 1/2 cups sliced shiitake mushrooms (next time, I'll add 2 cups, as we wanted more) and 1/2 cup sliced onion; saute 4 minutes. Stir in rice noodles, 1 tablespoon lower-sodium sauce, and 1/4 teaspoon kosher salt. Sprinkle with 1/2 cup sliced green onions.
Serves 4 (serving size: about 1 cup) Calories 164; Fat 2.4 g; Sodium 261 mg.

We also had a kale salad (fresh kale, tomatoes, red onion, topped with Briannas Blush Wine Vinaigrette and grated Pecorino Romano cheese. 

The K-Bob's got it goin' on.

*Credit for our "K-Bob" moniker goes to friends Laura and Patrick Campbell! They dubbed us that a long time ago.

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