Garlic Pepper Steak

Prep time: 10 minutes plus at least 30 to marinade
Cook time: 5 minutes

  • 6 tablespoons low sodium soy sauce
  • 1/4 cup low sodium chicken or beef broth
  • 1 tablespoon oyster sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch (scant)
  • 1/8 – 1/4 teaspoon red pepper flakes
  • 1 to 1 & 1/2 pounds flank, skirt or top sirloin steak cut into pieces on the biased
  • 1 tablespoon grated ginger (or paste)
  • 6-8 cloves garlic, minced
  • 3 bell peppers, cut into cubes (any color you like)
  • 1 medium onion, cut into thick slices
  • oil, for cooking
  1. MARINADE: combine the ingredients for the marinade along with 1/4 cup of water in a measuring cup or mason jar.
  2. PREP EVERYTHING: Place the meat in a medium bowl and drizzle in 3 tablespoons of the prepared marinade; mix with a spoon. Cover the meat and set aside for 30 minutes – overnight. Stir the grated ginger and minced garlic into the remaining marinade. Cover and refrigerate if using later.
  3. STIR FRY: when ready to cook, heat a tablespoon of oil in a large non-stick skillet over high heat. Add 1/2 of the prepared beef and cook until it is well seared on both sides, roughly 1 minute. Remove to a plate. Continue cooking the remaining meat (and remove). Add the onions along with 2 teaspoons of oil (if needed) and stir them around so to pick up the flavors. Cook for 1 minute before adding the peppers, stir to combine. Add the meat back to the skillet. Stir remaining marinade as the cornstarch may have settled. Pour into the skillet and quickly toss everything so that it all gets coated with the sauce, about 30-45 seconds or so. Top with sesame seeds if desired and serve with rice or a salad.

Please take some time to check out you will find some great stuff there.

Dan’s Wicked Beans

Source: This one’s an original family recipe!

  • 2 cups dry Great Northern beans, sorted rinsed and soaked for 8-12 hours.
  • 1/2 pound cured pork belly, cubed under 1 inch
  • 1 med onion
  • 3 Tbls Brown sugar
  • 3 Tbls molasses
  • ½ tsp dry mustard ( 1 Tbls reg mustard)
  • 2 Tbls ketchup
  • 1 tsp salt (wait and taste before adding later if needed)
  • *Option – 1 or 2 Tbsp diced fresh jalapeno pepper
  • *Option – Substitute barbeque sauce for all or part the brown sugar and molasses. This is dependant on the sauce you choose many sauces have a very sweet base, you’ll need to do this by taste.
  1. Brown the diced pork belly with diced onion.
  2. Add the rest of the ingredients (minus the beans) to the pan and simmer just to bring the mixture together, about a minute
  3. In a medium roaster add the soaked beans and the molasses mixture, cover all with water and bake at 350, adding water as needed until the beans are brown and tender. Add molasses and mustard to taste as needed.

Crispy Tofu Broccoli Stir Fry


  • 1 1/2 quarts vegetable or peanut oil
  • 1/2 cup plus 2 teaspoons cornstarch, divided
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Kosher salt
  • 1/2 cup cold water
  • 1/2 cup vodka
  • 1 pound extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, carefully dried (see note)
  • 1 pound broccoli, cut into 1-inch florets
  • 1/4 cup Xiaoshing wine or dry sherry
  • 1/4 cup homemade or store-bought low-sodium vegetable stock
  • 2 tablespoons soy sauce
  • 1 tablespoon fermented black bean sauce
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 tablespoon minced or grated fresh ginger
  • 6 scallions, white and light green parts only, finely chopped
  • 2 tablespoons toasted sesame seeds, divided
  1. Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
  2. Add tofu slices and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour all but 1 tablespoon oil out of wok and reserve for another use.
  3. Combine wine, stock, soy sauce, bean sauce, sugar, sesame oil, lemon peel and juice, and remaining 2 teaspoons corn starch in a small bowl and whisk to combine. Set aside.
  4. Return wok to high heat until lightly smoking. Add broccoli and cook, stirring and tossing frequently, until lightly charred on several sides but still firm. Add garlic, ginger, and scallions and cook, tossing constantly, until fragrant, about 30 seconds. Transfer broccoli and aromatics to a bowl.
  5. Return skillet to high heat. Give the sauce mixture a quick whisk, then pour it into the wok. Cook, stirring, until thick and glossy, about 30 seconds. Return broccoli and tofu to pan. Add 1 tablespoon sesame seeds. Remove from heat. Turn with a wide spatula until all pieces are evenly coated. Season to taste with more salt as desired. Transfer to a serving platter, sprinkle with remaining sesame seeds, and serve immediately.

To dry tofu, line a rimmed baking sheet with paper towels. Place tofu slices on top in a single layer. Cover with another layer of paper towels and press gently to remove excess moisture.

Korean Ground Beef Egg Rolls


  • 1 pound lean ground beef
  • 1 Tablespoon sesame oil
  • 3 cloves garlic , minced
  • 1 teaspoon fresh ginger , minced
  • 1/2 cup brown sugar
  • 1/4 cup lite soy sauce
  • 1/2 Tbsp Sriracha [use less if you don’t like spice!)
  • 24 egg roll wrappers
  • 10 Napa Cabbage leaves , torn into small squares using the most tender parts
  • 2 Carrots , cut into matchsticks
  • oil , for frying
  1. Heat a large pan over medium high heat.
  2. Brown the meat with sesame oil, garlic and ginger.
  3. Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
  4. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
  5. Remove meat from pan, and add in the carrot sticks.
  6. Cook for 3-4 minutes until they are slightly softened.
  7. Let the beef and carrots cool.
  8. Working in sets of 4 lay out your egg roll wrappers.
  9. Add a small square of napa cabbage to the egg rolls.
  10. Add 5 or 6 carrot pieces and two tablespoons of beef.
  11. Wet the sides with water using your finger.
  12. Fold the sides in and wet the folded in sides.
  13. Roll closed like a burrito and set aside until you finish all 24.
  14. Freeze on a cookie sheet or tray without them touching each other.
  15. From frozen, fry for 3-4 minutes in 350 degree oil.
  16. Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.

UN-Stuffed Cabbage Rolls


  • 1 head cabbage, chopped (about 4 cups)
  • 1 lb ground meat
  • 1 1/2 – 2 cups (1 small head) cauliflower rice *optional
  • 28 ounces diced tomatoes*
  • *alternative: use 14oz diced tomato and 28oz marinara sauce.
  • 1/2 cup low-sodium beef broth or 1 beef bouillon cube
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp Italian seasoning
  • 2 Tbsp soy sauce
  • 1 Tbsp worcestershire sauce
  • 1/2 tsp pepper
  1. Brown meat in skillet, drain liquids.
  2. Add all ingredients to the slow cooker.
  3. Stir to mix well.
  4. Cook HIGH 3-4 hour or LOW 6-8.
Serving Suggestions

Serve with thick slices of Rye bread, or boiled red potatoes with butter and parsley. Add a dollop of sour cream.

“The Best ‘Doctored’ ” Baked Beans Ever


  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  • 3 large cans (28 ounces each) pork and beans
  • 3/4 cup barbecue sauce
  • 1/2 cup brown sugar
  • 1/4 cup distilled or cider vinegar
  • 2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.


This is another one that has a great set of photos that go along with the instructions. Check it out with the link above.



It is said that there’s roughly one bazillion and two ways to make shakshuka. And curiously, each recipe is the only possible way it could ever be done. Here are two, check Google for the other bazillion.

Prep time: 10 mins
Cook time: 35 hours

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, cut into 2 inch pieces
  • 1 green bell pepper, cut into 2 inch pieces
  • 1 (28 ounce) can whole peeled plum tomatoes with juice
  • 1 teaspoon paprika, or to taste
  • 2 slices pickled jalapeno pepper, finely chopped
  • 4 eggs
  • 4 (6 inch) pita bread (optional)
  1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
  2. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
Another Take


Start with a small nonstick or stainless steel skillet. Cast-iron can’t stand up to the acidity of tomato sauce. Heat it over medium and add a tablespoon of olive oil and one small chopped onion. Sprinkle with za’atar, cumin, salt, and pepper. Sauté for 3-4 minutes, then add 1-2 chopped garlic cloves and cook for another minute. Add 1 cup canned, crushed tomatoes and let simmer, uncovered, for a few minutes, until the sauce is thick and viscous. Taste and adjust seasoning as needed. Use a spoon to poke two divots in the sauce, and crack an egg in each one. Season the eggs with salt and pepper, cover the skillet, and let the sauce simmer until the whites are cooked but the yolks aren’t set. You may have to lower the heat a touch, so the sauce doesn’t bubble too aggressively.

Pull the eggs off the heat and finish with a few cracks of black pepper, fresh cilantro leaves, and dollops of yogurt. If you wanted to put crumbled feta on top, I wouldn’t stop you. You’ll definitely want a hunk of crusty bread for yolk- and sauce-mopping. This is so good, it just might make a repeat appearance for dinner.

Slow Cooker Beef Brisket


Prep time: 10 mins
Cook time: 12+ hours

  • 2 to 3 pounds beef brisket
  • 1 Tablespoon dried thyme leaves
  • 1 Tablespoon paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 cup water
  • 1½ teaspoons liquid smoke flavoring
  • 3 Tablespoons Worcestershire sauce
  • 1 (18 oz.) bottle barbecue sauce
  1. Combine the thyme, paprika, pepper, salt, onion powder, garlic powder and cumin in a small bowl.
  2. Rub spice mixture all over the top of the brisket.
  3. Pour 1 cup water in bottom of slow cooker. Place spice covered brisket over water. Pour the liquid smoke and Worcestershire sauce over top of brisket. Cover with lid and cook on Low heat for 12 hours.
  4. Once done cooking, carefully remove brisket to a large platter. Remove fat from bottom of brisket. It should easily skim right off. Discard fat. Shred brisket.
  5. Carefully (it will be hot!) pour whats left of water out of slow cooker.
  6. Place shredded brisket back in slow cooker and pour barbecue sauce all over the top. Gently stir. Cover with lid and cook another 30 minutes or until sauce is heated through.
  7. Serve brisket warm and enjoy!

Resist the temptation to raise the temperature and shorten the cooking time. This is Brisket not beef roast. You do not want a tough dry end product.

Barrister’s Slaw


  • 16- ounce bag shredded cabbage mix
  • 1/4 cup green onions sliced, green part only
    • Optionally use thinly sliced red onion, fresh or pickled.
  • 1/2 cup white wine vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon celery seed
  • *optional – 1/4 cup sunflower seeds or almonds 1 thinly sliced jalapeno
  1. In a small bowl, whisk vinegar, sugar, olive oil, salt, pepper, and celery seed.
  2. Pour over cabbage mix and green onions. Toss.
  3. Refrigerate until ready to use.
  4. Keeps 3 days in the refrigerator.



This stuffing is amazing. It has all the hearty flavor and feel of a traditional holiday stuffing, but instead of being based on lots of high carb bread it is made with oats. Yes oats, but NOT like oatmeal breakfast. This stuffing smells, tasted and feels like stuffing, not oatmeal.


    For the Stuffing

  • 2 teaspoons olive oil
  • ½ cup chopped sweet onion
  • ½ cup chopped celery
  • 2 cups old fashioned oats
  • ¾ cup low-sodium chicken broth
  • ½ cup water
  • 1 tablespoon sage
  • 1 teaspoon Italian seasoning
  • For the Gravy

  • 1 cup low-sodium chicken broth
  • 1 tablespoon oat flour
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Coat a medium skillet with olive oil. Cook onion and celery on medium heat for about 5 minutes. Pour into crockpot.

Add oats, broth, water, sage and Italian seasoning to crockpot and stir well to moisten. Set crockpot to high, put lid on and cook for 1 to 2 hours. Stir on occasion to prevent the bottom from burning.

About 10 minutes before the stuffing is done (it’s done when all the both has been soaked up), heat broth and flour over medium heat to make gravy. Add pepper and salt to taste.