Beef Broccoli Stir Fry (Featuring BTAB Boneless Ribeye)

Here's a perfect recipe for a quick meal that's also light on the calories and fat.

Ingredients:

(6) ounces broiled BTAB Boneless Ribeye Steak, cut into thin strips
(1) tablespoon vegetable oil
(2) cups blanched or steamed broccoli
(1) cup blanched carrots, sliced diagonally
(½) cup onion slices
(1) tablespoon white wine
(1) tablespoon soy sauce
(½) teaspoon corn starch
(¼) teaspoon granulated sugar
Salt to taste

Preparation:

In 10" skillet or wok, heat oil; add broccoli, carrots and onion. Cook, stirring quickly and frequently until vegetables are tender crisp and onions are browned. Stir in beef strips. In a small bowl combine remaining ingredients, stirring to dissolve corn starch. Add beef mixture and cook stirring constantly until sauce is thickened, 2-3 minutes. Serves 2.

A Note From A Customer.....

"Dear Better Than A Bistro,

We just had your King Crab Legs and all I can say is WOW! They were simply spectacular. Here's a picture of them just before we devoured them.

Thanks so much....LL, Norwalk Ct."

A New Year, A New You! - Part 2

Joe McCoppin - Partner, Better Than A Bistro

Joe writes about his personal revelation of the changes he needs to make, and has made, to make this year his very own New Year, New You!

Part 2 of 2.....

Last week I asked, "What can I stop/start doing right now that will be relatively painless, sustainable and manageable to allow for my lifestyle change? And oh yeah, doesn't cost anything!"

First, I stopped drinking soda altogether. I am a man who enjoys a few Cokes every day. When I realized that wasn't healthy I switched to ginger ale. Like an alcoholic who goes from vodka to beer. That's still no the most desirable solution so now I drink lots of water!

At first I drank at least a pot of very strong coffee a day to replace the sodas. I didn't start drinking coffee until my mid 30's. So after drinking that pot of very strong coffee and then shaking and sweating through the day I decided to do some research. That's when I found green tea. I know, yuck! But I actually love it now. I use 3-4 tea bags per cup. I didn't cut out the coffee altogether but I have easily cut my consumption in half and I never have it after 1pm of so. I absolutely feel better and green tea has lots of benefits and some caffeine too.

A New Year, A New You! - Part 1

Joe McCoppin - Partner, Better Than A Bistro

Joe writes about his personal revelation of the changes he needs to make, and has made, to make this year his very own New Year, New You!

Part 1 of 2.....

There are two things we all have in common in this life:

• We all need food and water to live
• Time marches on and now we are all a year older

I find that I procrastinate more often than not with almost every project I undertake. Especially the big ones. Part of the reason is I look at the finish line first. Too often I think once I start "this" project it will take so much time, is it worth it and do I even have the time to invest in it? Then I ask if "this" project is really a priority. It seems like a long road to hoe and clearly I'm very busy....being busy.

Herb Crusted Orange Roughy (Featuring BTAB Orange Roughy)

This is an easy, delicious and healthy Orange Roughy recipe. Orange Roughy has a mild, delicate flavor and moist, large-flaked meat that holds together well during cooking.

Ingredients:

(4) BTAB Orange Roughy filets
1/4 cup orange juice
Safflower oil or olive oil
Dash of dried tarragon, crushed
(1) tablespoon coarsely ground black pepper
Grated zest (rind) of (2) oranges

Preparation:

Preheat oven to 325F. Pour the orange juice into a shallow baking dish that is long enough to hold the fish. Brush the fish lightly with oil and place in the baking dish.

In a bowl, combine tarragon, pepper and grated orange zest. Sprinkle this mixture on top of the fish, patting it lightly to form a thin crust.

Bake for 20-25 minutes, until the fish flakes easily with a fork. Remove the fish carefully to a serving dish. Serves 4.

Where The Buffalo Roam

Originally, the Native Plains Indians of North America used just about every part of the bison. Their lives revolved the availability of bison whose original range was from Alaska to Mexico to the Florida panhandle. But by the 1890's this all changed as the bison were being eliminated by European settlers. This occurred for 2 reasons.

First, there was the greed factor. For a good part of the 1800's bison were considered to be in limitless supply. For non-native buffalo hunters they were the equivalent of a gold mine on 4 legs. This group hunted bison from trains and horseback for their tongues, hides, bones and little else. The tongue was, and still is, considered a delicacy. Hides were prepared and shipped to the east and Europe for processing into leather. Remaining carcasses were, for the most part, left to rot. By the time nothing but bones remained, they too were gathered and shipped via rail to eastern destinations for processing into industrial carbon and fertilizer. By the 1890's with numbers nearing extinction, the bison "gold rush" was over.