Ginger Fried Beef

Since I am currently on vacation in Calgary I wanted to share an AMAZING local delicacy, Ginger Beef .  Ginger beef is marinated beef strips that are dipped in batter, deep-fried and then coated with a sweet and sour sauce. It is both sweet AND spicy at the same time and SO good! We actually had take-out chinese food last night from the "Ginger Beef" restaurant and savoured this very dish!  It is believed that a Chinese chef working in Calgary many years ago came up with this recipe and ever since has been a staple in all Chinese restaurants here in Calgary! 


1 lb. flank steak
2 eggs - beaten
3/4 cup cornstarch
1/2 cup water
vegetable oil
2/3 cup carrots - grated
2 tbsps. green onion-chopped
4 tbsps. fresh ginger root - finely chopped
4 cloves garlic - chopped
3 tbsps. soya sauce
2 tbsps. cooking wine - red or white
2 tbsps. white vinegar
1 tbsp. sesame oil
1/2 cup sugar
dash - crushed chilis (flakes) optional

Slice steak while partially frozen into narrow strips.  Mix beef AND eggs.  Dissolve cornstarch in water and mix with beef.  Pour ample oil in wok.  Heat to boiling hot, but not smoking.  Add beef to oil, 1/4 at a time.  Separate with a fork (or chopsticks if you're talented) and cook, stirring frequently until crispy.  Remove, drain and set aside.* 
*this much can be done in advance

Put 1 tbsp oil in wok.  Add carrots, onion, ginger and garlic and stir fry over high heat.  Add remaining ingredients and bring to a boil.  Add beef, mix well and serve.  If your steak is over one pound, cook it all anyway.  Serve with steamed rice - of course.  Serves 4.

(Grand Slam : more recipes from the best of bridge / the best of bridge publishing ltd. copyright 1988, pg. 120-123 ISBN: 096904254X)

Chicken & Broccoli Ring

This recipe is so versatile, you could substitute ham & swiss or you could make it vegetarian by omitting the meat altogether!

2 packages (8 ounces) refrigerated crescent rolls (I used multigrain)
2 cups coarsely chopped cooked chicken
1 cup broccoli, chopped
1 cup shredded cheddar cheese (I used light Old Cheddar)
1/2 cup diced red bell pepper

1/2 cup mayonnaise (I used light)
1 teaspoon dried dill
1 garlic clove, minced
1/4 tsp salt
1 egg white, lightly beaten
2 tbsp slivered almonds

1. Preheat oven to 375 degrees F.  Unroll crescent rolls; separate into 16 triangles.  Arrange triangles, slightly overlapping, in a circle on Large Round Stone (Large greased pizza pan) with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll wide ends of dough toward center to create a 3-inch opening.

2.  In bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill, minced garlic and salt; mix well. 

3.  Scoop filling evenly over dough in a continuous circle.  Bring points of triangles up over filling and tuck under dough at center to form a ring.  (Filling will show.)  Lightly brush dough with egg white; sprinkle with almonds.  Bake 25-30 minutes or until deep golden brown. 

Makes 8 servings.
(Recipe adapted from "The Pampered Chef : stoneware inspirations" copyright 2005)

Smothered Chicken with Garlic

If you have never roasted a whole chicken before, you are definately missing out!  It is SO easy, SO much tastier, juicier and SO much cheaper (about half the price!) than buying a rotisserie chicken from the grocery store.

The best part about cooking a whole chicken is you can have the chicken legs (thighs & drumsticks) and wings for dinner on the first night and then use the breast meat for the Chicken & Broccoli Ring for dinner #2. 

3 tbsp fresh rosemary or 1 tbsp dried rosemary, divided

1/2 tsp paprika

1/2 tsp salt

1/4 tsp ground black pepper

1 whole chicken (about 4 lb/1.8 kg)

1 lemon, cut into quarters

1 tbsp olive oil

2 heads garlic, peeled (about 40 cloves)

1. Preheat oven to 375 degrees F.  Lightly spray Deep Covered Baker with oil.  Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside.  Remove and discard giblets and neck from chicken cavity.  Rinse chicken with cold water; pat dry with paper towels.  Trim excess fat, if necessary.  Place chicken quarters and remaining rosemary inside cavity of chicken.  Tie ends of legs together with cotton string.  Lift wing tips up toward neck, then tuck under back of chicken.  Place chicken breast side up into baker.

2. Brush outside of chicken with oil; coat completely with seasoning mixture.  Arrange garlic around chicken.  Bake, covered 60 minutes.  Carefully remove lid and continue roasting 25-35 minutes or until meat thermometer registers 180 degrees F in thickest part of thigh and juices run clear.  Remove chicken from baker; let stand 10 minutes before carving.  Remove garlic from drippings; serve with chicken.  Yield: 4-6 servings

(copyright The Pampered Chef, 2008)

My Passions

Here it goes...I was very hesitant to start this blog, wasn't sure what to write about, wasn't sure if anyone was really interested in what I have to say, but decided to write anyways. I was given the advice to write about "What I love"...so that's what I'll do.

What do I Love? What am I passionate about?

• Gardening: I'm in "heaven" upon entering a gardencentre.I love to dig in the dirt..I love nothing more than to spend some good "quality time" with my plants and flowers...definate stress release for me. I'll keep you updated on the status of my garden and fabulous new additions!

• Cooking & Baking: I love to try out new recipes and "test" them on my family, I especially love sweets. I'll keep you updated on exciting new kitchen gadgets and products and share my Fave recipes!

• My Family: My 2 beautiful boys (3 & 8mo) and my wonderful husband. I will share my experiences as a SAHM complete with pics! (this one's mainly for the grandparents:))

• Shopping: boy do I ever LOVE a good deal! I'll let you know where to find them! I'll also let you in on any FAB new products I come across.

• Knitting/quilting: My projects have included an afghan, scarf & toque and am currently working on a quilt for my baby..I'll share any cool sites and patterns.

• History: I'm a history Major, Love historical novels, museums, historic architecture..it's always been my dream to live in a big 'ol historic home with a walk up attic.

• Home Shopping/Direct Sales: Who doesn't like to shop for great products from the comfort of their own home?? Love Pampered Chef, Epicure & Discovery Toys

So that's what I'll write about..maybe you share some of my passions...