Sushi!

We made sushi! Well at least my husband did while I offered moral support and taste testing. My sister gave us a sushi making kit for Christmas and we have been wanting to make it for a while but I gotta be honest it was intimidating until we went to a sushi class and saw an armature make mediocre sushi. It was fun and yummy. We didn't realize how far the ingredients would go though, and were able to make it two nights. I am looking forward to the next sushi night! Just thinking about it is making my mouth water.

Celebrating our Anniversary

Charlie and I celebrated our 11th anniversary this week. He decided to make for the first time fresh tuna and what better night to do so than on our anniversary? Having never prepared it before he randomly picked a recipe as he often does but then added his own twist to what he was in the mood for and of course it was really good. We had no idea how filling it would be so if you're thinking tuna is too expensive like I did, well a little goes a long way!

While Savannah is out of town visiting her grandparents she asked what we had for dinner on our anniversary and when I told her "tuna fish" you could tell she scrunched up her nose, pictured a can of smelly tuna, and was like, "What?" So I explained to her that it was fresh tuna like how daddy makes fresh salmon. She said, "Oh. Did you and daddy catch the tuna fish?" I laughed and told her that no, we didn't. That we bought it from the store. She asked this question with much credit to the fact that she and daddy have been out fishing a lot lately and naturally she thought it was something we had caught while out fishing. We will have to show her how big a tuna really is and where they live for her to get the real picture I think. Kids are so cute. I just love them.

Speaking of fresh tuna we went to Island Sushi buffet last night to continue celebrating our anniversary. It is one of newest favorite sushi bars. We like that it is quality ingredients - including real crab - not that fake stuff and the atmosphere is a lot of fun. You literally sit around a bar where there are chefs in the middle preparing all sorts of rolls as well as any roll you request. The owner is super friendly and enjoys conversing with you as you dine.

Now I know what you are thinking when it comes to a "buffet" and don't get me wrong, we had our doubts at first as well. Anyway besides being all you can eat and getting any roll you want for one price the sushi comes around to you on tiny little boats that float on water in a stream around in a circle. It is really a fun way to try all sorts of sushi made fresh in front of you. Oh and one thing to mention, don't get a Wisconsin bratwurst sausage roll. Sure it is fun to entertain the idea being in Wisconsin and all, but take it from me, it is not a sushi experience you'll want to try any time soon.

Crock Pot Beef and Broccoli

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Stir-Fried Shrimp and Snow Peas in Orange Sauce

Weight Watchers Recipe

Ratings (266)

4 PointsPlus Value

Prep time: 20 min

Cook time: 9 min

Serves: 4

Fresh ginger, orange zest and honey, give this recipe fantastic sweet-heat. To easily peel ginger root, scrape off the skin with the back of a metal spoon.

 

Ingredients

	1 spray(s) cooking spray
	4 medium uncooked scallion(s), thinly sliced
	1 Tbsp ginger root, fresh, minced
	1 Tbsp orange zest, finely grated
	2 clove(s) (medium) garlic clove(s), minced; or 2 1/2 tsp minced garlic
	3 cup(s) snow peas
	8 oz uncooked shrimp, small, peeled, deveined (about 36 to 40 per lb)
	2 cup(s) uncooked bean sprouts
	1/2 cup(s) unsweetened orange juice, freshly squeezed recommended
	2 Tbsp low-sodium soy sauce
	1 1/2 tsp honey
	1 1/2 tsp cornstarch
	1 1/2 Tbsp rice vinegar
	1 tsp toasted sesame oil

Instructions

 

Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes. Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds. Add snow peas. Continue tossing until crisp-tender, about 2 minutes. Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes. Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute. Meanwhile, combine cornstarch with rice vinegar in a small bowl. Stir in cornstarch mixture; continue cooking until sauce has thickened a bit, about 30 seconds. Remove wok or pan from heat and drizzle oil over the dish. Yields about 1 1/2 cups per serving.
 

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WW Beef & Broccoli Stirfry

So Charlie and I made this recipe found on Weight Watchers website and we love it - it is much tastier than that you find at the restaurant and so easy to make! Of course I love broccoli and he loves beef so we both win!

Beef and Broccoli Stir-Fry

Ingredients

	2 1/2 Tbsp cornstarch, divided
	1/4 tsp table salt
	3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
	2 tsp canola oil
	1 cup(s) reduced-sodium chicken broth, divided
	5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
	1 Tbsp ginger root, fresh, minced
	2 tsp minced garlic
	1/4 tsp red pepper flakes, or to taste
	1/4 cup(s) low-sodium soy sauce
	1/2 cup(s) water

Instructions

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Ratings (3473) Rate it

5PointsPlus Value

Prep time: 12 min

Cook time: 12 min

Serves: 4

This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.*

Korean Style Broiled Beef

1 lb beef (sirloin, flank, etc) sliced into thin pieces
4 tbsp. sugar or honey
2 tbsp. sesame oil
2 tbsp. rice wine or sherry
6 tbsp. soy sauce with dash of pepper
2 scallions, chopped
2 to 3 cloves garlic, minced
2 tbsp. sesame seeds
Ginger to taste

Add all ingredients except soy sauce to meat. Mix well. Marinate 30 minutes or longer. (The longer the better taste.) Add soy sauce, mix again. Tastes best if broiled on charcoal fire, but delicious broiled on open electric grill or in oven broiler, or fried with small amount of oil until tender. If frying meat, cover tightly for few minutes, adding small amount of water. Serve hot with white rice.