I have talked about my love of P.F. Chang’s. I could eat there everyday if I could. They have a great gluten free menu! But unfortunately I can’t eat there everyday. But I CAN make my own version of their delicious Mongolian Beef! (which is a part of their gluten free menu!)
Almost Famous Mongolian Beef
Adapted from Food.com
- 2 teaspoons vegetable oil
- ½ teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- ½ cup gluten free soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- vegetable oil , for frying (about 1 cup)
- 1 lb flank steak
- ¼ cup cornstarch
- 2 large green onions, chopped
For the Sauce:
- Heat 2 teaspoon of vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
For the Beef:
- Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
- As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it’s nice and hot, but not smoking.
- Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.
- Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm.
- Serve over white rice or with delicious fried rice!
Even though I can make this at home, I’ll still be heading to P.F. Chang’s often!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
As Kermit the Frog has said, “It’s Not Easy Being Green.” It may not be easy but it can be tasty! We’ve made green pancakes and delicious cupcakes and other delicious things. Now it’s time to share some green drinks. I know a lot of people are going out and having a good time on this beautiful St. Patrick’s Day. (it’s beautiful in NY). Wherever you go today and whatever you do be responsible! Drink responsible! Act responsible! We can all have a good time without going overboard.
The Midori June Bug
It’s a girly drink which is fine because I am quite fond of very girly drinks. This recipe is for one drink so make according to how many people you are severing.
- 1 oz Midori melon liqueur
- 3/4 oz Malibu coconut rum (or a coconut rum that you prefer)
- 3/4 oz banana liqueur
- 1 oz sweet and sour mix
- 1 oz pineapple juice
Shake ingredients together and pour into a festive glass with some ice.
Next I found a recipe that has all the colors in the Irish flag!
- 1/3 oz Bailey’s Irish Cream
- 1/3 oz green crème de menthe
- 1/3 oz Grand Marnier orange liqueur
- First, pour the crème de menthe into a glass.
- Next, slowly pour the Bailey’s Irish cream over the back of a spoon so that it floats on top of the Creme de Menthe.
- Finally, slowly pour the Grand Marnier over the back of the spoon so that it floats on top of the Bailey’s Irish creme
I hope everyone enjoys there St. Patrick’s Day. Remember ALWAYS DRINK RESPONSIBLY! Don’t go out by yourself! Have fun!
Potato and Sage Fritters with Lemon Aioli
Light potato fritters with a lemony sauce perfect to serve for a St.Patrick’s Day party appetizer!
For the Fritters
- 1/4 cup warm water
- 2 tablespoons all-purpose gluten free flour
- 1 package regular active dry yeast
- 1 lb fresh russet potatoes, peeled, cut into 1-inch cubes (about 3 cups)
- 2 eggs
- 1/2 cup olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons grated lemon peel
- 1 tablespoon finely chopped fresh sage leaves
- 2 cups all-purpose gluten free flour
- Vegetable oil for frying
For the Lemon Aioli
- 2/3 cup mayonnaise
- 2 large cloves garlic, finely chopped
- 2 tablespoons lemon juice
- In small bowl, mix warm water, 2 tablespoons flour and the yeast. Stir; let stand in warm place about 30 minutes or until small bubbles form.
- Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
- In 3-quart saucepan, cover potatoes with water; lightly salt. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender. Drain; mash potatoes with fork. Cool about 10 minutes.
- In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
- In large bowl, mix mashed potatoes with yeast mixture and 2 cups flour. Stir in egg mixture until well blended. Cover with towel and set in warm place about 1 1/2 hours or until potato mixture is double in size.
- In deep fryer or 4-quart Dutch oven, heat vegetable oil (2 to 3 inches) to 350°F. Drop potato mixture by tablespoonfuls into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain on paper towels; serve warm with aioli.
Love perfect party appetizers like this!
We’ve got our sweets for St. Patrick’s Day. We have our Irish Soda Bread. But I feel like we are missing something. Maybe a potato recipe? Of course! These baked french fries have some basil for that touch of green that you can’t leave out on St. Patrick’s Day. Plus they are baked so they are better for you! Preheat that oven and let’s get to it!
Baked Basil Fries
- 2 lb fresh russet potatoes (about 2 large)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Heat oven to 425°F. Line a cookie sheet with foil and set aside.
- Cut potatoes into 1/4-inch-thick strips.
- In medium bowl, mix remaining ingredients. Toss potatoes with mixture.
- Spray foil with cooking spray. Place potatoes on cookie sheet in single layer. Bake 15 minutes; turn potatoes, and bake 15 to 20 minutes longer or until tender.
French fries are so easy, delicious and the perfect lunch or dinner side. Eat by themselves or your favorite dipping sauce.
Found this great infograph on Pinterest and I had to share! Wondering which apples are best for cooking and baking? This is perfect for you!
Whether apple,coconut, or savory Jamaican beef patty, I hope everyone had an AMAZING Pi(e) day! 🙂
Not ALL pies are dessert pies. They can be savory as well. Jamaican Beef Patties are by far my FAVORITE kind of beef pie. It is spicy and comforting and just oh so delicious. I may not be able to have a Golden Krust spicy Jamaican beef patty, but I can make my own!
Jamaican Beef Patties
For the Pastry:
- 2 cups all-purpose gluten free flour
- 1 1/2 teaspoons curry powder
- 1 dash salt
- 1/4 cup vegan butter (Earth Balance)
- 1/4 cup vegan shortening (Earth Balance)
- 1/3 cup cold water
For the Filling:
- 2 tablespoons vegan butter
- 1 pound ground beef
- 1 small onion, finely diced
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1/2 cup beef broth
- 1/2 cup dry gluten free bread crumbs
- 1 egg, beaten
- Preheat oven to 400ºF. Line a baking pan or a cookie sheet with tin foil. Set aside.
- In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
- Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
- Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
- Bake in preheated oven for 30 minutes, or until golden brown.
- Transfer to a wire rack to cool completely.
I LOVE these! Flaky crust, meaty inside. Delicious! They are perfect for lunch or even dinner on the go! ENJOY!