Easy Beef Ramen

Recipe here.

INGREDIENTS

• 2 Tablespoons olive oil
• 1 yellow bell pepper chopped
• 1 red bell pepper chopped
• 2 cups chopped broccoli
• 1-2 cups snap peas cut in half
• 1 cup shredded carrots
• 10 ounce flank steak sliced into bite size pieces
• S&P to taste
• 2 teaspoons minced garlic
• 1/3 cup lite or reduced-sodium soy sauce
• 1/4 cup brown sugar
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 6 ounces ramen lo mein or spaghetti noodles (you can also serve over rice instead)
• Optional toppings: sliced green onions sesame seeds, red pepper flakes

INSTRUCTIONS

• Place the olive oil in a large skillet and warm over medium heat. Add the vegetables and cook until fork tender, stirring occasionally.
• While the vegetables are cooking start the noodles according to package direction. Don't over cook (I like to cook 2 minutes less than it says, since it will cook an additional minute with sauce). Also, whisk together the soy sauce, brown sugar, sesame oil and ground ginger in a small bowl. Set aside.
• Remove to a plate or push to one side of the pan. Add the steak to the pan and sprinkle with a little salt and pepper.
• Flip meat and cook until tender and no longer pink. Add in garlic. Push the steak to one side and then pour in sauce and allow to simmer for one minute. Add the noodles and cook an additional minute. Serve while hot.

No-Knead Bread

via Carla

Ingredients:

3 cups bread flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 C warm water

You will also need a large bowl and a covered pot large enough to hold the loaf (I use a Dutch oven with a piece of Silpat cut to cover the bottom--Keeps it from sticking).


1. Mix Dough.  The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess.  Cover with plastic wrap and let sit 12-20 hours on the countertop.

2. Shape and preheat.  The dough will now be wet, sticky, and bubbly.  With a wet spatula, dump the dough onto a very well-floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape.  If you use your hands, keep them wet so the dough doesn't stick. Spray the big bowl with Pam and dump the ball of dough back into it.  Cover it and let it nap for 2 hours.  When you've got about a half hour left, slip a covered pot into the oven and preheat to 450.

3.  Bake.  Your dough should have double din size.  Remove the pot from the oven.  Dump the wobbly dough into the pot.  It doesn't matter which way it lands. Shake it to even the dough out.  Cover.  Bake for 30 minutes.  Optional, but I never do it: uncover and bake another 15-20 minutes or until the crust is beautifully golden and the middle of the loaf is 210.  Remove and let cool on a wire rack.  If not eating right away, you can re-crisp the crust in a 350 oven for 10 minutes.

Chocolate Chili

via meljoulwan.com

INGREDIENTS:

• 2 tablespoons coconut oil
• 2 medium onions, diced (about 2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 pounds ground beef
• 1 teaspoon dried oregano leaves
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 1/2 tablespoons unsweetened cocoa
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 can (6 ounces) tomato paste
• 1 can (14.5 ounces) fire-roasted, chopped tomatoes
• 2 cups chicken or beef broth
• 1 cup water

DIRECTIONS:

1

Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2

In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

White Bean Chili

via Love Taza

white bean chili with chicken

4 15-oz cans great northern beans, rinsed
2 lbs chicken breasts
2 4 ounce cans green chilies (we use mild diced chilies)
2 tsp ground cumin
1 tsp oregano
1 1/2 tsp chili powder
1/2 tsp salt
3 cloves minced garlic
1 14 1/2 ounce can reduced sodium chicken broth
1 cup water

cut the chicken into small cubes and brown over the stove
drain the beans, and place all the ingredients into the crock pot, mix well
cook covered on low 10-12 hours or high 5-6 hours
we eat it over rice with a bit of cheese on top.  makes 6-8 servings

Filet Mignon with Goat Cheese and Balsamic Reduction

via A Hint of Honey

from our Valentine's Day feast.  Yum.

INGREDIENTS

1 1/2 cups balsamic vinegar
3 Tbsp. organic cane sugar (optional)
6 (4-6 oz.) fillet mignon steaks (about 1 inch thick)
salt and freshly ground black pepper
2 Tbsp. butter
2 oz. soft fresh goat cheese

DIRECTIONS

1. To make the balsamic reduction, combine the vinegar and sugar (optional) in a small heavy-bottomed saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer on medium-low, stirring occasionally, until thickened (about 15 minutes).

NOTE: Be sure to not cook the vinegar over too high of heat or for too long because it will cause the sugar to harden. Remove it from the heat before it has reached the consistency you desire. It will further thicken as it cools.

2. Meanwhile, preheat the broiler. Melt the butter in a large heavy skillet over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks to desired doneness (about 3 minutes on each side for medium-rare.) Transfer to a baking sheet and top with crumbled goat cheese. Place under the broiler for about a minute, until the cheese melts. Sprinkle with salt and pepper.

3. Place steaks on plates, drizzle with warm balsamic reduction, and serve.

Serves 6.

Soft Sugar Cookies

via Six Sister's Stuff

Ingredients

• 3/4 cup of butter, softened
• 3/4 cup of granulated sugar
• 2 eggs
• 3 teaspoons McCormick Vanilla Extract
• 1/2 tsp salt
• 2 1/4 teaspoons of baking powder
• 2 1/4 cups of all purpose flour

1. In a large bowl, cream together butter and granulated sugar. Mix in eggs and vanilla until combined. Then add your salt, baking powder and flour. Mix until the batter is lump free.
2. Cover and chill for at least one hour.
3. Preheat oven to 350°F.
4. Line a baking sheet with parchment paper or a silicone baking mat. Roll cookies into balls and flatten a little. Try and make your cookies all the same size. (You could use a medium size cookie scoop also.)
5. Bake for 10-11 minutes (check at 8 minutes and watch them) You want them a little golden brown on the bottom. Remove from cookie sheet about 1 minute after cooking them.

Chocolate Mousse

via Betty Crocker

For our Valentine's day feast.

Ingredients:

4

egg yolks 

1/4

cup sugar

1

cup whipping (heavy) cream

1

package (6 ounces) semisweet chocolate chips (1 cup)

1 1/2

cups whipping (heavy) cream

Instructions:

• 1 Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• 2 Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• 3 Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.