One of the things I SO appreciate about building our ranch business, is that we've had the pleasure of meeting and working with you! - So many hard working creatives that are full of compassion, too! I'm inspired by you every day.
So, what happens when you work so hard and give out so much creative energy to the things you love?
Usually, it's easy to keep up the pace if your taking time to do what re-fills your energy. I've learned that what refills you is different for each person and you have to explore what that may be for yourself. For me, it's making sure I get a quiet hike in, or walk in the mountains, but it may be completely different for you!
One thing is for sure- When I have those days where there's so much to do that, getting exhausted just can't be helped, the last thing I want to do is think about what I'm going to make for dinner.
While I love to cook, there are still those days where it's just one more thing to be creative about. I love it when I'm stuck in a rut, making the same type of meals over and over, and someone jolts me out of it with a new recipe! (Printable at the end of this page). So, that's what I'd like to do for you!
So, here is one for you, if your needing a fresh idea right now! It's one that my mom has been making for years and passed along to me. It's better than any finger steak recipe I have tried and we get constant requests for it. It's perfect with lean cuts of pasture-fed beef and is equally amazing with deer or elk meat.
What ever you do, don't leave out the ginger!
It makes the flavor combination perfect, so make sure you include it.
The longer you marinate it, the more flavorful it will be...
You can use any type of flour~ gluten-free, whole grain, spelt, etc, etc...they all work!
Here's the recipe... Enjoy!
****We use organic San J soy sauce because it goes through a process of fermentation- this removes toxins from the soy, leaving a digestible product.
**** Marinating for at least 2 hours will give the best flavor. The longer, the better.
****Need pasture- fed beef for your finger steaks? We can get that for you on our order page.
Take care - and make sure you take care of yourself, too!
- Have questions? Of coarse, I'm happy to help! Email me at email@example.com
It's good hot! But, it's even better cold...
We have two birthdays in August and what you choose for your birthday dinner, is what will be served around here! There have been some pretty elaborate requests over the years, but this one seems to be one of our most popular. Everyone's favorite part? ...The cold leftovers! For that reason, I always triple the recipe.
Don't skip the sweet and sour sauce either. My daughters and I have perfected it and it's got a special "secret ingredient" that you won't want to miss. Ask my family, it really isn't the same without it.
And for those who want to make their egg roll wrappers from scratch, I have included a recipe we have used many times. It takes a little extra time, but gives the dish a bit of homemade heaven and a little added hardiness for those hard working people you love.
Sublime Birthday Egg Rolls
Place the egg roll wrappers with a corner facing you. With a pastry brush, moisten edges of wrapper with water. Spoon onto the center about 1/3 to 1/2 cup beef and veggie mixture. Fold in sides over mixture, then fold bottom over mixture and roll up tightly to seal. Heat 1 inch coconut oil in a pan and fry egg rolls until golden on both sides. Drain on paper towels.
For sauce, combine sugar, cornstarch and sea salt in a saucepan. Add the remaining ingredients and stir until blended. Stir over medium - high heat and bring to a boil. Cook and stir 2 minutes longer or until thickened.
Serve your favorite people!
When we run out of an ingredient, here on the ranch, it just isn't always easy to run to the store and grab that missing item. My daughters and I are notorious for seeing how many things can be made from scratch. It's usually a gamble but 9 times out of 10 it turns out better than the store bought version! You would be surprised how many things can be made from scratch, and for that 1 in 10 time it just doesn't turn out, well, let's just say the dogs are very happy that day!
This little egg roll wrapper gem happens to be one of the good ones, so if you have time, give it a try.
From scratch egg roll wrappers
Heat oil in a wok or fry pan. Reduce temperature to low . Pour a small amount of mixture in about an 8 inch circle. Rotate the pan to spread an even layer of batter. (should be thin) Cook for 45 seconds to 1 minute. Carefully remove from heat, and place on paper towel, cooked side down. Add small amount of oil as needed for remaining wrappers. These can be coated with cornstarch and used as regular egg roll wrappers. Allow to cool completely before using.
A dedicated mother and wife who has a passion for everything healthy and gift for simplifying that knowledge and making it applicable for others.