Crunchy Bok Choy Slaw

My oh my oh my!! Did I just love this dish!! We had this with our dinner last night. It was full of crunch and flavor, with some tart from the vinegar and sweetness from the carrots. It reminded me of myself - sometimes sweet, and sometimes tart! lol. I found the recipe at cooking.com, who credits ©EatingWell Magazine for the recipe. Click onto the link below for the recipe.

Crunchy Bok Choy Slaw



Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

Orange Beef

Well, I have been a stranger around here, haven't I? Tonight's recipe is a new one and I hope it will be a hit. My son's girlfriend, Beth, found this recipe...but she couldn't remember where she got it (I actually found it at RachelRayMag.com). Click on the heading below to go to the recipe.

Orange Beef


Place the orange peel and juice in a large bowl. Stir in 1 TBSP olive oil, soy sauce and vinegar. Add the steak and turn to coat.

Cover and refrigerate for 30 minutes. In a wok or large skillet, heat 1 TBSP olive oil over high heat.

Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Season meat with salt & pepper.

Transfer the meat to a plate. Add the remaining 1/2 TBSP olive oil, garlic and the scallions to the wok and cook over medium heat, stirring until wilted, about 2 minutes.

Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half.

Whisk in the brown sugar and return the steak and scallions to the wok; turn to coat.

Serve with Cilantro Rice. (I'm actually making Wild Rice with Currants tonight)

Well, we all agreed this was very good and a "do again". Thanks for reading!