Trying to health-up a traditional comfort food. Please excuse the blurry photo!
* 2 Tbs. extra-virgin olive oil
* 1 medium white onion, finely chopped / frozen pearl onions
* 2 cloves garlic, minced
* 1 lb beef
* 1 package of mushrooms
* 1 Tsp smoked paprika
* 1 Tbs. all-purpose flour
* 1 1/2 cup vegetable (or chicken) stock
* 1 Tbs. tomato paste
* 1 bunch chopped kale
* some white wine
* 1/2 bag egg noodles (probably 2-3 cups)
* 1 cup sour cream (or Greek yogurt)
* coarse salt and freshly ground pepper
Heat the oil in a large skillet over medium-high. Add the beef and onions and sauté. Add the garlic and mushrooms; season with the smoked paprika and a pinch of salt and pepper and wine. Sauté another 3 minutes, until the mushrooms have softened and are darker in color.
Combine tomato paste, stock, and flour. Then add to the pan. Stir to sort of dissolve the paste. Add the kale and the bay leaf; simmer 5 to 10 minutes.
In the meantime, cook the egg noodles in boiling water until it reaches al dente, maybe 5 minutes.
Add the sour cream to meat mixture and stir to combine.
Filed under: beef, Company, favorites, main course, pasta, Uncategorized | Tags: main
1 package low-sodium taco seasoning
4 ounces cream cheese
20 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Instructions:
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
(for a reasonable portion cut recipe to 1/4 of everything)
Ingredients:
1 gal – Ketchup (use more for thicker sauce)
2 qt – Vinegar
5 lbs – Sugar (granulated)
12 cloves – Garlic (ground fine)
10 oz – Worcestershire Sauce
8 oz – Liquid Smoke
1-1/2 tsp – Crushed Red Pepper (may increase for hotter sauce)
2 tsp – Black Pepper
2-1/4 oz – Horseradish (not creamed style)
2 tsp – Cayenne Pepper (may increase for hotter sauce)
Cook in large pot:
1) Simmer sugar, garlic, and vinegar for 3 minutes
2) Add remaining ingredients and bring to boil.
3) Remove from heat, cover with lid, and let cool.
4) Pour into sterilized jars or use empty Ketchup bottles.
Go here to check out her awesome recipes complete with helpful photos.
These were AMAZING!
http://thepioneerwoman.com/cooking/2009/11/braised-short-ribs-heaven-on-a-plate/
2 Lbs hamburger (lean!)
an onion
crushed or minced garlic
2 cans cream of mushroom soup (whole foods has a great organic version)
mixed veggies (I use frozen mixed)
tots
Stir fry hamburger with garlic, onion, and whatever other seasonings you like. put in the bottom of a large baking pan (like a lasagna pan), spread as many veggies on top as you like, throw on the cans of cream of mushroom, then layer tots on the top. Bake for an hour at 350 Fahrenheit. So good!
1/4 C. soy sauce (reg, not light)
1/4 C. brown sugar
1/4 C. Vinegar
1/4 C pineapple juice
1 tsp. salt
1/2 tsp garlic powder
Marinade for at least 8 hrs. on one side, flip to the other side for 8 hrs.
Use 1 lb. of meat for 2 people (I use an eye of round cut)
We struggled with uneven cooking on the grill, so we cook all our meat on the same skewers and all our veggies on individual skewers, this allows us to get the meat (and onion) cooked all the way without overcooking tomatoes and mushrooms. I remove all of them to a platter for serving. I also serve with wild rice.
faux foodie 