Pear Honey

My friend Judi Guttormsen gave this recipe to me many years ago.  Her mother used to make it. 

1 c.                Mashed Pears

3/4 - 1 c.        Sugar 

                      Cinnamon Sticks   

Boil until soft ball stage - Until thicker

This is so Good!  

Mongolian Beef

 

Mongolian Beef

 Serves: 4

INGREDIENTS

400g (14 oz) flank steak

2 tbsp vegetable oil

1 red onion, cut into wedges

4cm piece ginger, finely chopped

2 garlic cloves, roughly chopped

2 dried red chillies, roughly chopped

1 tbsp corn flour (cornstarch) mixed with 1 tbsp water

4 spring onions (scallions), cut into batons

 

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

½ tsp baking soda

3 tsp corn flour (cornstarch)

 

Stir-fry sauce sauce:

¼ cup soy sauce

¼ cup chicken stock

3 tbsp brown sugar

2 tbsp Chinese Shaoxing wine

INSTRUCTIONS

STEP 1
Cutting against the grain, slice the flank steak into thin strips.

 

STEP 2
Combine the steak with the marinade ingredients. Mix well.

 

STEP 3
Combine the ingredients for the stir-fry sauce.

 

STEP 4
Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate.

 

STEP 5
Return the same pan to the heat (no need to clean it). Add in the onion (add a little more oil if there isn’t any left in the pan), garlic and chillies. Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for half a minute. Then add the corn flour mixture and simmer until thickened. Add the beef back into the sauce along with the spring onion and toss until well combined.

 

STEP 6
Serve warm.

Pho Viet Namese Soup

 Pho Recipe — a Gut-Friendly Vietnamese Soup

First, take the bone broth and add it to a large stock pot. Add in onions, carrots, garlic cloves, cinnamon sticks and coconut aminos and bring it to a boil. Once the broth is boiling, reduce the heat so that the broth will simmer for 30 minutes. While the broth is simmering, go ahead and spiralize your zucchini into noodles or “zoodles.” 

Chop up your herbs and vegetables and set aside. Slice your sirloin steak into very thin slices, about one-fourth of an inch. Place the steak slices back in the refrigerator to keep them cold until the broth is ready. After the broth has simmered, strain out the solids and discard them. Return the broth to the stove top and keep piping hot until ready to serve. Now you’re going to assemble your pho soup bowls.

First, add in a handful of zucchini noodles to the bottom of the bowl.

Pour in a cup or two of bone broth over the noodles and quickly add 5–6 raw beef slices and watch them begin to cook through in the piping hot broth.

Top off your pho with cilantro, green onion, bean sprouts, mint, Thai basil, organic sriracha and more coconut aminos, if desired.

This pho recipe is so soothing, warming and nourishing. You’ll want to make this again and again in the upcoming winter months!

Pho Recipe — a Gut-Friendly Vietnamese Soup

INGREDIENTS:

For the broth:

6 cups beef bone broth

2 onions, peeled and halved

4-5 whole carrots, chopped

4 garlic cloves, peel on and smashed

2-3 whole cinnamon sticks

2 tablespoons coconut aminos

Toppings:

½ pound sirloin steak, sliced into ¼ inch pieces

1 pound zucchini, spiralized

1 cup bean sprouts

½ cup chopped green onions

½ cup chopped cilantro

½ cup Thai basil leaves

¼ cup mint leaves

Organic sriracha, to taste

Coconut aminos, to taste

DIRECTIONS:

In a large stock pot, add in beef bone broth, onion, carrots, garlic cloves, cinnamon sticks and coconut aminos.

Bring the broth to a boil over medium-high heat. Reduce heat to medium-low and let broth simmer for 30 minutes.

Place zucchini into a spiralizer and spiralize into noodles. Set aside.

Slice beef into very thin slices, about ¼ inch thick. Keep beef slices in the refrigerator to keep cold until ready to add to the broth.

Strain the broth and discard the solids. Return the broth to the stove to keep warm.

In four soup bowls, prepare each serving by adding in zucchini noodles to the bottom.

Top with pho broth and add in 5-6 raw beef slices.

Top each bowl with desired amount of herbs, vegetables, sriracha and coconut aminos.

Serve immediately

Pear and Ginger Jam

 My friend Ria has shared her jam with me for two years.  Now is the time for me to make this on my own.  I am waiting for the first chance to buy the pears when I have time to make the jam.

PEAR AND GINGER JAM

Approx. 8# of greenish pears (I use Bartlett’s) – to yield 14 c shredded

Sugar (just less than 2 kg)

Fresh ginger (to yield ¾ c finely grated ginger)

5 lemons (depending on size, if small, then more) (to yield ¼ c grated zest and ¾ c juice)

More lemons or bottled lemon juice. 

Method:  

Grate ginger, zest and juice the lemons 

Put some bottled lemon juice in a very large bowl about half filled with water. 

Peel the pears and put them in the lemon water to prevent them from browning.

Once the pears are peeled you have to work fast.

Core and then shred the pears (cuisinart works well) and immediately place the shredded pears in the large pot and cover with sugar, ginger, and lemon zest and juice. The proportions are:

14 c shredded peeled pears

5 ¾ c sugar

¾ c finely grated ginger 

¼ c grated lemon zest

¾ c lemon juice 

Stirring constantly bring to a boil and then simmer until it reaches the sheeting stage. Dip a spoon in the jam and let the jam run off. When the last been sheets/gels it is done. Alternately you can put a spoonful in a small bowl and cool it in the freezer to see if it gels. 

Makes 14-15 x 250 ml.