Spydee
01-04-2006, 06:04 PM
After someone started a thread discussing the healthy eating magazines that come out in January, I picked up Good Housekeeping's Healthy Eating :D . This is the first recipe I made from it.
GH's version of Tangerine Beef Stir-Fry is actually pretty good, not a WOW recipe, but good. This is a sweet dish that makes decent sized servings with absolutely no heat. Given that fact and that this came together fairly quickly, this would make a great week-night family dinner. Prep time could even be reduced further, if the veggies were bought pre-cut. In addition, the amount of sauce was right and it thickened easily to a decent consistancy (not gloppy and not water thin). By the way, I served this over rice.
Since I am currently cooking for one, I cut the recipe in half and had the other half for lunch.
Just a note on the tangerines, I bought two at the store and did not weigh them but I barely got 1/4 cup juice. I also very much dought they weighed close to the 1/2 pound a piece the recipe suggests. I also could not have used a vegetable peeler to remove the peel since the tangerine skin was so loose. I simple layed the peel pith side up on the cutting board and used a very sharp chef knife and easily removed the pith (remember to wipe the blade as the stuff builds up on the blade).
I really liked the tangerine flavor in this recipe. The only way I can compare it to an orange flavor is just more sophisticated. I would preferred a bit of heat so I might try using chili oil instead of the vegeatable oil stated in the recipe or add Thai red chilis.
While I am not rushing out to repeat this recipe, I am certainly not dismissing it either especially since the ingrediants are easy for me to get year-around.
GH's version of Tangerine Beef Stir-Fry is actually pretty good, not a WOW recipe, but good. This is a sweet dish that makes decent sized servings with absolutely no heat. Given that fact and that this came together fairly quickly, this would make a great week-night family dinner. Prep time could even be reduced further, if the veggies were bought pre-cut. In addition, the amount of sauce was right and it thickened easily to a decent consistancy (not gloppy and not water thin). By the way, I served this over rice.
Since I am currently cooking for one, I cut the recipe in half and had the other half for lunch.
Just a note on the tangerines, I bought two at the store and did not weigh them but I barely got 1/4 cup juice. I also very much dought they weighed close to the 1/2 pound a piece the recipe suggests. I also could not have used a vegetable peeler to remove the peel since the tangerine skin was so loose. I simple layed the peel pith side up on the cutting board and used a very sharp chef knife and easily removed the pith (remember to wipe the blade as the stuff builds up on the blade).
I really liked the tangerine flavor in this recipe. The only way I can compare it to an orange flavor is just more sophisticated. I would preferred a bit of heat so I might try using chili oil instead of the vegeatable oil stated in the recipe or add Thai red chilis.
While I am not rushing out to repeat this recipe, I am certainly not dismissing it either especially since the ingrediants are easy for me to get year-around.