lactose free

I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

The Best Easy Beef and Broccoli Stir-Fry

cornstarch, divided

water,

water, divided

garlic powder

vegetable oil, divided

broccoli florets

onion,

soy sauce

brown sugar

ginger

rice,

sesame seeds,

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.

Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.

Serve over rice and garnish with toasted sesame seeds (optional).

This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious, but I made a few minor changes: I used 2 minced garlic cloves in addition to garlic powder, minced fresh ginger rather than ground, and I added sesame oil.  I also let the beef (I used thin sirloin steaks) marinate for about 30 mins. before cooking.  This is so delicious - can't wait to try it next w/ chicken and/or shrimp.

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

Korean chili paste

Korean chili flakes

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

water

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

It is very safe to say that I am addicted to making fruit cups. We eat them every morning for breakfast, and I am constantly trying new combinations of fruit. This is my latest- my favorite so far.

Frozen Fruit Cups

strawberries,

pineapple-orange juice concentrate, thawed

(20 ounce) cans crushed pineapple, undrained

(11 ounce) cans mandarin oranges, undrained

bananas, diced (yellow but not too ripe)

lemon juice (bottled is fine)

blueberries

Combine all ingredients in a very large bowl. 

Thaw slightly before serving, to a slushy consistency.

I love this recipe. It makes a LOT! I just take out a container, throw it in my lunch bag and have it either mid-morning or at lunch. It's slushy goodness. About to make another batch for the next couple of weeks. So good and easy. My store was out of the pineapple-orange concentrate, so I used pineapple-mango and I NEVER buy sweetened fruit (why do people add sugar to something that is already inherently sweet???), so my strawberries were unsweetened. But otherwise followed the recipe exactly. It's awesome!

Make and share this Quick and Easy Tuna Salad Sandwich for Kids of All Ages recipe from Food.com.

Quick and Easy Tuna Salad Sandwich for Kids of All Ages

tuna

mayonnaise

sweet pickle relish

lettuce

American cheese

bread

Mix well and taste. Add more mayo or pickle relish if necessary.

Just like the title, this is quick and easy and good! I didn't have any lettuce handy but love lettuce on tuna sammies. Thanks jmdrag for sharing the simple treat. Made for Cookbook Tag.

I will warn you, most adults will not like these cookies because of the finished texture, which is spongy, but if you are looking for something super healthy for younger kids, this is the recipe for you. You can't get much healthier than these, and the young ones will eat them up!

Healthy Banana Oatmeal Sponge Cookies for Kids

banana

oatmeal

vanilla

applesauce

raisins

cinnamon

(I use old-fashioned rolled oats, but imagine you could use quick-cook oats instead).

Drop by tablespoonful onto ungreased baking sheet.

Flatten to desired thickness and shape, as cookies WILL NOT spread on baking.

I already reviewed this recipe, but I had to write in again with a helpful hint! I added 1/2 c of peanut butter the second time I made these, and they're WAY better. I also omitted the raisins (personal preference). The protein and fat makes them last longer in my kiddo's tummy. I realize this isn't AS healthy, but still pretty healthy.

This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalape&ntilde;o. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!

Amazing Chicken Tortilla Soup!

olive oil

garlic cloves,

jalapeno pepper, chopped

green pepper

chicken breasts

corn

dry white wine

cumin

chili powder

cayenne pepper

(14 chicken broth

tomatoes

tomato sauce

non-fat tortilla chips (optional)

Saut&eacute; onion, garlic, jalape&ntilde;o and green pepper with olive oil in a large pot until soft.

Add all the rest of the ingredients to the large pot and bring to a boil.

After about 15 minutes, remove the chicken breasts and shred.

(Two forks work well to pull the chicken apart!).

Return shredded chicken to the pot and simmer an additional 45 minutes.

Serve, topped with crushed tortilla chips if desired.

DH, who considers himself a tortilla soup connoisseur, said "Baby, this is the best tortilla soup I have ever had, hands down." And then he helped himself to another huge bowl. :) I changed a few small things: 1 bag of frozen southwestern corn mix instead of plain corn; 1 can of green chilis instead of jalapeno; 1 can of tomato paste instead of tomato sauce; omitted the white wine; added a can of drained/rinsed black beans, 4 stalks of celery (chopped), 2 small zuchinnis (sliced thick) and a teaspoon of smoked paprika. Served with sour cream, chips and sliced avocado, then emailed the recipe to everyone I know. Everyone who has tried it, raves about it. Freezes very well. Freeze in portion-sized freezer safe bowls, then take to work and pop in the microwave for a fast, tasty lunch. This is a 10 star recipe. Healthy and delicious.

This is actually my friend's mom's recipe.  But I have made it three years in a row now and canned hundred's of jars.  We usually have a bumper tomato crop and are able to pick green tomatoes from the garden.  If they are on the small side use two for each one large tomato listed in the recipe.  I usually pick one day and do six batches at once and can them well into the night.  Also please note that when you put two or three batches in one large pot sometimes the bottom can burn one trick I use to prevent that is to take a wire coat hanger and bend it into a &quot;V&quot; and put it on top of your element under the pot I know sounds weird but it works!  Cooking time does not include canning time.

Green Tomato Salsa

green tomatoes

white onions

red pepper

green peppers

yellow peppers

(14 tomato sauce

(14 tomato paste

salt

vinegar (I like red wine

jalapeno

Chop all tomatoes into small pieces, throw into a large stock pot.

I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small.  Not processed enough to puree though.  Or you can chop with a knife.

Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper.  I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot.  It does get hotter the longer it sits in the cupboard.

Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil.  Boil on low for one hour.

Prepare your jars for canning.  Heat jars and lids.

Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.

Process in a hot water bath for fifteen minutes.

I made this during tomato season, but liked it as a base for soup instead. It was very good

Delicious and spicy green beans, just like your favorite Chinese restaurant. Be careful with the sesame oil, or it can overpower your beans. Prep time includes steaming the beans.

Chinese Green Beans

green beans

vegetable oil cooking spray peanut oil

gingerroot, peeled, minced

garlic clove,

cornstarch

sesame oil

red pepper flakes

Wash beans, trim ends and remove strings.

Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.

Drain and plunge into cold water, drain again.

Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.

Add gingerroot and garlic and saute 30 secs.

Combine 2 tablespoons water and remaining 5 ingredients.

Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

very good.  Simple, spicy, quick.  Thanks!

I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Cranberry Couscous Salad

chicken broth vegetable broth

cranberries

couscous

vegetable oil

rice vinegar

1/3-1/2 cup sliced almonds, toasted

green onion

mint

Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.

Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.

Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.

Serve either chilled or at room temperature.

THIS IS FABULOUS!!!  I have been making it all summer long!  Everyone; my vegan client, vegetarians, and everyone else absolutely raves about it.  For my vegan, I add some quinoa to the mix and she loves it!  Thank you!  Thank you!

An easy side dish that can also be served at room temperature as part of a salad. I love the combination of smoked sweet paprika and sweet butternut squash.

Spice-Roasted Butternut Squash With Smoked Sweet Paprika

butternut squash

smoked sweet paprika

onion salt

black pepper

balsamic vinegar

extra virgin olive oil

Cut ends off butternut squash, peel, and slice lengthwise.

In a medium bowl, combine spices, oil and vinegar into a paste.

Arrange the squash cubes in one layer in a roasting pan.

Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

Holy crap.  This is absolutely delicious.  The spice, the way it cooks (so moist and tender inside).  Love, love, love.  I can't tell if I used smoked paprika (sweet Hungarian for sure, but the label is hand-written and lacking), and I definitely used LESS OLIVE OIL.  Instead of 3 tbsp, I just used 3 tsp.  I couldn't tell the difference, so why not save on calories/fat?<br/><br/>I want to eat this every day for the rest of my life.  Even then, I wouldn't be eating it often enough.

Modified version of a recipe I found on the 'net that I thought turned out great. Apart from a few small changes to seasoning the original recipe called for a cup of wine rather than beer, sometimes I feel with tomato that makes things a bit rich when slow-cooked and I thought the beer substitution worked well. If you don't want to use beer try a cup of beef stock instead of the stock powder / beer. Also whole garlic cooked this way doesn't taste strong at all, if you want it to have a strong garlic taste you'd need to crush some of it.

Crock Pot Lamb Shanks

kg lamb shank (4 medium shanks)

brown onions, sliced

mushrooms,

beer

Worcestershire sauce

beef stock powder

400 g crushed tomatoes

oregano

basil

thyme

bay leaf,

Heat oil in pan over medium to high heat and brown lamb shanks on all sides.

Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.

Place mushrooms and garlic cloves over the top.

Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.

Pour mixture over the top of lamb shanks.

Cook in crock pot on low for 6-8 hours depending on your crock pot.

Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.

Omg, this was AMAZING!!! Thanks to Nado2003 for giving me the idea of searing the shanks on the grill: saved messing up a pan as well as filling the house with the sometimes-too-much aroma of lamb. I left out the mushrooms, and instead lined the bottom of the crock with small halved gold potatoes. I put the onions on top of those and then the lamb. About 30 min. before serving, I used a slotted spoon to remove the lamb, potatoes and onions to a plate to keep warm in the oven. I stirred a flour/water slurry into the juice in the crock and turned it to HIGH, whisking every few minutes as it thickened up into a perfect gravy. I felt it was more Greek-like w/ the potatoes and without mushrooms. This was a restaurant-level dish!!!!

Make and share this Thousand Island Dressing recipe from Food.com.

Thousand Island Dressing

ketchup

white vinegar

sugar

white onion, finely minced

Combine all of the ingredients in a small bowl.  Stir well.

Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

This is the best recipe! I&#039;ve made it several times and haven&#039;t purchased bottled thousand island dressing since. &lt;br/&gt;HERE IS A TIP:&lt;br/&gt;The first thing I do is dissolve the sugar completely in the vinegar. That way I don&#039;t have to wait several hours for the sugar to dissolve while in the refrigerator. Mine is ready to go as soon as I make it. :)

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

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