Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles
Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles

 

6 oz beef, cut into 1” cubes

2 tbsp flour

2 tbsp olive oil

½ cup red wine (non-alcoholic or regular)

1½  cups beef broth

1 clove garlic, minced (1 tsp)

1 cup chopped onion

1 green bell pepper, chopped

1 carrot, chopped

1 celery stalk, chopped

¾ cup fresh mushrooms, sliced (5 oz)

1 tbsp cornstarch

¼ cup water

2 cups uncooked egg noodles

 

Sprinkle flour over beef cubes and toss to coat.

Heat olive oil in a heavy skillet over medium-high heat.  Add beef and stir gently until browned, about 5 minutes.  Add wine and beef broth.

Add garlic, onion, pepper, carrot, celery, and mushrooms.  Bring to boil.

Turn the heat down to low and simmer for 2½ hours.

Dissolve cornstarch in water and stir into pan.  Simmer, stirring constantly, until thickened, about 2 minutes.

Cook egg noodles according to package directions and serve covered with stewed beef.

 

3 servings, 505 calories per serving

 

Hack:  Store leftover stewed beef and egg noodles separately to avoid soggy egg noodles.

Hack:  Store leftovers in the refrigerator for up to 5 days or freeze for up to 6 months.

Hack: Although egg noodles can be frozen, they are better cooked fresh.  If possible, only cook what you’ll be using within 5 days.

Hack:  Frozen or dehydrated vegetables will work well in this recipe

Roasted Red Cabbage with Shrimp

Roasted Red Cabbage with Shrimp
Roasted Red Cabbage with Shrimp

Roasted Red Cabbage with Shrimp

 

8 oz red cabbage, roughly chopped (3 cups)

1 cup onion, sliced

½“ ginger root, finely diced

2 tsp olive oil

Salt and black pepper to taste

8 oz 50-70 count raw shrimp, deveined and shelled

2 clove garlic, minced (1 tsp)

1 tbsp honey

2 tbsp soy sauce

3 tbsp Sweet And Hot Chili Sauce

½ tsp sesame oil

1 cup cooked rice, hot

 

Preheat to 450°F. LIne a 9’ x 13” baking pan with parchment paper.

Place the cabbage, chopped ginger, and onion in the baking pan. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender.

In the meantime, combine the garlic, honey, soy sauce, sweet chili sauce and sesame oil to make a sauce. Dry shrimp with paper towels and place in a bowl.  Toss with 2 tablespoons sauce. Set aside to marinate, stirring occasionally, at least 10 minutes.  Reserve remaining sauce.

When cabbage is done roasting, remove the pan from the oven, leaving the oven on.  Push cabbage to one side of the pan and lay shrimp on the other side of the pan in a single layer.  Discard any leftover marinade.

Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.

Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce.

 

2 servings, 410 calories per serving

Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  Alternately, it can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.

Hack:  Shrimp can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.  If you find that you have leftover cabbage, use it to make this tasty Broccoli Coleslaw or Oven Braised Pork Roast with Red Cabbage and Leek!

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Place any leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.

 

Andouille Sausage With Fried Cabbage

 

Andouille Sausage With Fried Cabbage
Andouille Sausage With Fried Cabbage

Andouille Sausage With Fried Cabbage

 

6 slices bacon

4 cooked cajun style andouille sausage (Chef Bruce Aidells recommended)

1 red bell pepper

1 green bell pepper

1 onion

3  cloves garlic, minced (1 tbsp)

1 tsp cajun seasoning

1 tsp black pepper

1 small head green cabbage (1 lb)

 

Using kitchen shears or a sharp knife, cut bacon into small pieces.  Slice sausage into ½” rounds.  Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently.  Remove from pan, leaving drippings, and set aside.

Slice peppers and onion.  Add to pan and cook until peppers are tender and onions are translucent 10-12 minutes.  Stir in garlic, cajun seasoning and black pepper.

Coarsely chop cabbage into 1” squares.  Add to the pan with peppers and onions.  Cover and cook for 5 minutes.  If cabbage does not fit in the pan, cover the pan and allow the cabbage to cook down before adding more cabbage.

Add sausage and bacon.  Cover and cook until cabbage is tender.

 

4 servings, 310 calories per serving