Saturday, July 12, 2014

Thai Noodle Bowl and Berry Cobbler

I loved this colorful recipe inspired by Laura's Lean Beef. 

Thai Noodle Bowl
(Serves 2)

6 oz. Beef Loin Steak, cooked and sliced thin

1 cup low sodium Beef Broth
1 package Brown Rice Noodles
1 tsp. Fresh Ginger, grated
Heat until noodles are cooked, about 10 minutes.  Remove from heat.  Portion noodles into bowls.  Top with:

Sliced Beef
Shredded Carrots
Shredded Purple Cabbage
Mini Sweet Pepper Strips
Fresh Corn, cooked and cut off the cob

Pour beef broth over each portion.  Garnish with Fresh Cilantro.  
Ours was served with Grape Tomatoes.  

This awesome cobbler was made with black raspberries with picked about and hour before dinner.  We added fresh strawberries.  Hard to believe these were just on the vines a few hires ago!
 Berry Cobbler
 (Serves 8-10)

2 cups Fresh Black Raspberries
2 cups Fresh Strawberries, diced
Sprinkle Cornstarch over.  Stir and portion into baking dish sprayed with Pam.

Cobbler Topping

1/4 cup All Purpose Flour
1/4 cup Almond Flour
1/4 cup Whole Grain Cornmeal
1/4 cup Whole Wheat Pastry Flour 
1 Tbsp. Sugar
3 Tbsp. Earth Blend Buttery Spread
Cut buttery spread into dry ingredients in mini food processor.  Add 1/2 cup Skim Milk.
Drop by Tbsp. full onto top of berries in dish.  Bake at 400 degrees 25 minutes.

 We ate ours warm with Vanilla Ice Cream!


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