Ginger and Lemon Steamed Vegetables
This is from Everyday with RR. I'm always
looking fo r new ways with veggies and
this looks yummy. Four servings, Total
time to make is 25 mins.
Ingredients:
• 4 inches ginger, sliced
• 1 cup snap peas
• 1 small zucchini, sliced
• 1 carrot, thinly sliced
• 1/2 red bell pepper, sliced
• 4 white mushrooms, thinly sliced
• 1 lemon, juice and zest of
• 1/2 teaspoon coarse salt
• 1 teaspoon sesame seeds
• 2 teaspoons flat leaf parsley, chopped
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
Christmas Eve
Beef Stew
Directions:
1. Lay the ginger evenly over the bottom of
a steamer basket. Top with layers of the snap
peas, zucchini, carrot, bell pepper and mush
rooms. Sprinkle with the lemon zest.
2. Place the salt, sesame seeds, parsley and
red pepper flakes in a resealable plastic bag
and lightly smash the seasonings with the
back of a knife until coarse; set aside.
3. Fill the steamer base with about 2 inches
of cold water and add the lemon juice. Bring
to a simmer, place the steamer basket on top
and cover. Steam the vegetables until fork-
tender; about 4 minutes.
4. Transfer the steamed vegetables to a
serving platter, sprinkle with the seasoned
salt and drizzle with olive oil.
Peanut Butter Bites
20 mins prep and cook time
Ingredients:
•
•
•
•
•
3/4 cup brown sugar
3 3/4 cups confectioners' sugar
13 tablespoons unsalted butter
2 cups chunky peanut butter
1 1/2 cups good quality chocolate chips
Directions:
1. In double boiler, melt chocolate chips.
2. Mix thoroughly first 4 ingredients. Use dough attachment
on mixer or by hand.
3. Spread mixture into 9x12 pan. Place wax paper over top and
roll flat with glass or rolling pin.
4. Spread melted chocolate over top. Cool and cut into
approximately 2" or smaller pieces.
H
Cream Cheese Penguins
Create scarves and hats by using fresh red pepper strips,
or canned pimentos cut into different shapes. Use frilly
toothpicks if you can. Makes 18 penguins.
Ingredients:
•
•
•
•
18 jum bo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot
Directions:
1. Cut a slit from top to bottom, lengthwise, into/he side of each jumbo
olive. Carefully insert about 1 teaspoon of cream cheese into each
olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small
notch out of each carrot slice to form feet. Save the cut out piece and
press into center o f small olive to form the beak. If necessary cut a
small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. Then, set
a small olive onto the large olive, adjusting so that the beak, cream
cheese chest and notch in the carrot slice line up. Secure with a
toothpick.
tiv er>ity //?TK P o r t Inn J O b s e r v e r call 503-288-0033; email ads«? p >n ian<j< ,bse er\ er.com
Serve with a green salad and a loaf
o f warm bread. It can also be made
in a slow cooker. Makes 8 servings.
I Ingredients:
• 2 1/2 pounds beef stew meat, diced into
1 inch pieces
• 1 (28 ounce) can stewed tomatoes, with
juice
• 1 cup chopped celery
• 4 carrots, sliced
• 3 potatoes, cubed
• 3 onions, chopped
• 3 1/2 tablespoons tapioca
• 2 cubes beef bouillon
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried rosemary
• 1/8 teaspoon dried marjoram
• 1/4 cup red wine
• 1(10 ounce) package frozen green peas,
I thawed
| Directions:
1. Preheat the oven to 250 degrees F ( 120
degrees C).
2. Place beef, tomatoes, celery, carrots,
potatoes, onions, and tapioca into a Dutch
oven. Season with beef bouillon, thyme,
rosemary, and marjoram; stir in red wine.
Place the lid on the Dutch oven.
3. Bake for 5 to 6 hours in the preheated
oven. Add peas during last half hour of
I cooking.
r ———————————n
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