Kale and mushroom stroganoff

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Ingredients

  • 1 ½ cups mushroom broth
  • 8 oz fresh cremini mushrooms, stems trimmed and sliced ¼ inch thick
  • 1 ½ c. medium-dice yellow onion (about 1 medium onion)
  • 1 tsp. paprika
  • 2 tbsp. all-purpose flour
  • 1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
  • 3 medium garlic cloves, minced
  • Salt and pepper
  • ¼ c. red wine
  • 12 oz. dried egg noodles
  • 1/3 c. sour cream
  • 1 tbsp. dijon mustard

Directions

  1. Heat olive oil over medium heat, add onion and paprika and sautee until soft
  2. Raise heat to medium high, add mushrooms and fresh ground pepper, sautee until dry
  3. Add garlic cloves, stir until fragrant, about 30s
  4. Sprinkle 2 tbsp. flour over mixture, stir vigorously until mixed in
  5. Deglaze with wine, scraping up brown bits
  6. Add mushroom broth and simmer until thick, remove from heat
  7. Meanwhile, blanch kale until tender, then cook pasta in same water. Drain.
  8. Retain 1/3 c. pasta water, add to sauce with sour cream and mustard
  9. Serve sauce over noodles

Salmon Pudding

  • 10 red potatoes (~ 2lb)
  • 1 small onion
  • 200-400g salmon (2 pieces of Costco salmon) sliced in half flat (so you have 4 flat pieces), then in 4 pieces
  • 2 eggs
  • 1.5 cups heavy cream or half-and-half
  • salt
  • pepper

1. Slice potatoes evenly (use food processer slicer), cook in boiling water for for 5 minutes, then drain.

2. Slice onion thinly. Sauté onion until soft.

3. In an oiled oven-proof dish, layer in this order: ½ potatoes, ½ onions, salmon, ½ onions, ½ potatoes. Salt and pepper as you go.

4. Pour mixed eggs and heavy cream on top.

5. In oven 400 degrees until potatoes are fully cooked, around 45m.

6. Let cool for 5m before serving.

German Apple Pancake

INGREDIENTS

  • 1/2 cup unbleached all-purpose flour (2 ½ ounces)
  • tablespoon granulated sugar
  • 1/2 teaspoon table salt
  • large eggs
  • 2/3 cup half-and-half
  • teaspoon vanilla extract
  • tablespoons unsalted butter
  • 1 1/4 pounds Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into ½-inch-thick slices
  • 1/4 cup light brown sugar or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • teaspoon lemon juice
  • Confectioners’ sugar for dusting

INSTRUCTIONS

  1. Adjust oven rack to upper-middle position; heat oven to 500 degrees.

  2. Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.

  3. Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.

  4. Working quickly, pour batter around and over apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.

  5. Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter.

Slow Cooker Hearty Beef Stew

Adjusted for extra sauce
serves 6-8

  • 5 lb boneless beef chuck-eye roast, cut into 1 ½ inch cubes
  • salt and pepper
  • 3 Tbsp vegetable oil
  • 4 medium onions, chopped fine
  • 1 6 oz can tomato paste
  • 3 cups chicken or beef broth
  • 4 Tbsp soy sauce
  • 1 lb carrots, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
  • 1 lb parsnips, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
  • 1 lb red potatoes, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
  • 1 ½ tsp thyme
  • 2 bay leaves
  • 2 Tbsp Minute tapioca
  • 2 cups frozen peas, set out to thaw

1. Dry beef with paper towels then season with salt and pepper. Heat 1 Tbsp oil in large skillet over med high heat until just smoking, add half of beef and brown on all sides about 8 min. Transfer to slow cooker and repeat with remaining beef.

2. Add 1 Tbsp oil, onions and ¼ tsp salt to the empty skillet and cook until golden brown about 6 min. Add tomato paste and cook stirring well for 2 minutes. Add broth and soy sauce, bring to simmer and transfer to slow cooker insert.

3. Toss carrots, parsnips, potatoes ½ tsp thyme and remaining 1 Tbsp oil in a large bowl. Season with salt and pepper. Wrap vegetables in a foil packet that will fit in the slow cooker, folding over the seam to trap steam. Stir bay leaves and tapioca into slow cooker with the meat and onion mixture. Set the vegetable packet on top of beef.

4. Set the slow cooker to high and cover. Cook for 6-7 hours. (Or cook on low for 10-11 hours)

5. Transfer vegetable packet to a plate. Open and pour vegetables and juices into the stew. Add remaining 1 tsp thyme and peas. Let stand until the peas are heated through. Season with salt and pepper to taste.

Stir fry tofu

  • container extra-firm tofu , cut into 24 triangles
  • tablespoons soy sauce
  • tablespoons sugar
  • 1/4 cups low-sodium chicken broth or vegetable broth
  1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
  2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle cornstarch evenly into baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes. 

Skillet lasagna

INGREDIENTS

  • (14.5-ounce) cans whole peeled tomatoes
  • tablespoon olive oil
  • medium onion, minced
  • Salt
  • medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
  • 1/8 teaspoon red pepper flakes
  • 1/2 pound ground beef
  • 10 curly-edged lasagna noodles (about 8 ½ ounces), broken into 2-inch lengths
  • ounces mozzarella cheese, shredded (½ cup)
  • 1/2 ounce Parmesan cheese, grated (¼ cup)
  • Ground black pepper
  • 3/4 cup ricotta cheese (optional)
  • tablespoons chopped fresh basil leaves

INSTRUCTIONS

  1. Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

  2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.

  3. Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

  4. Off the heat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles (optional), then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.

Fish Soup

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded & diced
  • 2-3 carrots, diced
  • 1-2 celery stalks, diced
  • ½ tsp dried oregano
  • ¼ tsp dried (crushed) pepper flakes
  • ½ cup chopped flat-leaf parsley
  • ½ cup dry white wine
  • 1 can (28 oz.) diced tomatoes (juices included)
  • ¾ cup vegetable broth
  • 1 lb. firm white fish (such as tilapia), cut into 1-inch pieces
  • ½ lb. medium shrimp, shelled
  • Salt & pepper, to taste

Instructions

 1. Heat the olive oil in a large saucepan set over medium heat.

 2. Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

 3. Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.

 4. Add the tomatoes and vegetable broth, and bring to a simmer. Cover and low simmer 10-15 minutes.

 5. Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.

 6. Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, season to taste with salt and pepper. Serve.