Hunger Free group showing “A Place at the Table”

A showing of “A Place at the Table,” a documentary about food insecurity and poverty, will be shown at 5:30 p.m. Thursday at the Grand Theatres in Bismarck.

The showing will be followed by a brief discussion. The event is sponsored by the North Dakota Economic Security and Prosperity Alliance, the National Association of Social Workers of North Dakota, AARP and the Creating a Hunger Free North Dakota Coalition.

For more information, visit www.takepart.com/place-at-the-table/film.

Inside Out Grilled Steak Salad

Total recipe time: 20 to 25 minutes

Makes 16 hand-held salads

2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)

2 teaspoons sweet paprika

2 cloves garlic, minced

1 teaspoon coarse grind or cracked black pepper

2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas

1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed

1/4 cup reduced-fat or regular vinaigrette (any variety)

16 Boston or butter lettuce leaves (about 4- to 5-inch diameter)

1/3 cup crumbled goat or blue cheese (optional)

1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)

— Combine paprika, garlic and pepper; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.

Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with nuts and cheese, if desired.

— Per serving, using top loin steak: 61 calories; 2g fat (1g saturated fat; 1g monounsaturated fat); 22mg cholesterol; 58mg sodium; 1g carbohydrate; 0. g fiber; 8g protein;

— Per serving, using beef flat iron steak: 58 calories; 3g fat (1g saturated fat; 1g monounsaturated fat); 18mg cholesterol; 59mg sodium; 1g carbohydrate; 0.4g fiber; 6g protein

Spy Thai Beef

Total recipe time: 30 to 35 minutes

Makes 4 servings

1 pound ground beef (93 percent lean or leaner)

1/4 cup water

3 tablespoons reduced-fat creamy peanut butter or regular sunflower seed butter

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2 tablespoons reduced-sodium soy sauce

2 tablespoon fresh lime juice

3/4 teaspoon garlic powder

3/4 teaspoon ground ginger

1/8 to 1/4 teaspoon crushed red pepper

Baked wonton wrappers (optional)

Toppings: Red bell pepper strips, shredded carrots, cucumber slices, sliced green onion, sliced fresh pea pods, sliced basil or cilantro leaves, shelled edamame, pickled ginger, lime wedges

— Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.

Meanwhile, combine water, peanut butter, soy sauce, lime juice, garlic powder, ground ginger and red pepper. Stir peanut butter mixture into beef. Continue to cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally.

Evenly divide beef mixture over six wonton triangles, if desired. Garnish with toppings, as desired.

— Per serving: 259 calories; 13g fat (4g saturated fat; 3g monounsaturated fat); 76mg cholesterol; 455mg sodium; 7g carbohydrate; 0.9g fiber; 28g protein.

— Per serving, using 6 baked wonton triangles: 429 calories; 13g fat (4g saturated fat; 3g monounsaturated fat); 86mg cholesterol; 865mg sodium; 43g carbohydrate; 1.9g fiber; 35g protein.

(The Beef Check-off)

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