Tag: dinner

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Lean Lasagna Sauce

  • 3 cups whole mushrooms, mix of cremini and button, washed and sliced thin
  • ½ onion, sliced thin
  • 3 garlic cloves, minced
  • 1 tbsp. tomato paste
  • Red pepper flakes
  • Italian dried herbs
  • Black pepper
  • ½ lb. ground beef
  • ¼ c. red wine
  • Tomato sauce
  • 8 oz. cottage cheese, pureed smooth
  1. Sautee onions over medium high heat, add a pinch of salt to sweat
  2. Add mushrooms and sautee until browned
  3. Add dried herbs and pepper flakes to taste
  4. Add garlic and tomato paste, sautee until fragrant
  5. Add ground beef and black pepper, break up and sautee until brown
  6. Deglaze with red wine
  7. Add tomato sauce, simmer covered on low 5-10 minutes
  8. Spoon pureed cottage cheese on top and simmer another minute until warm

Serve on top of spaghetti squash or pasta

WW 7 points

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Beef taco filling

  • 2 teaspoons vegetable oil 
  • 1 small onion, chopped small (about 2/3 cup)
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • Salt
  • 1 pound 90% lean ground beef (or leaner)
  • ½ cup tomato sauce
  • ½ cup low-sodium chicken broth
  • 1 teaspoon brown sugar
  • 2 teaspoons vinegar (preferably cider vinegar)
  • Ground black pepper
  1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes.
  2. Add garlic, spices, and ½ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.
  3. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes.
  4. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
Recipes Uncategorized

Tomato farro with vegetables

Serves: 4 as a side, 2 as a hearty main

  • 2 cups water
  • 1 cup semi-pearled farro 
  • ½ large white onion, halved, then thinly sliced
  • 2 cloves garlic
  • 12 oz. of grape or cherry tomatoes halved, or equal amount diced fresh tomato
  • 1 ¼ tsp kosher salt or 1 cube bullion
  • Up to ¼ tsp red pepper flakes (to taste)
  • 1 tablespoon olive oil
  • Grated parmesan cheese, for serving
  • 1-2 cups diced veggies to stir in: sugar snap peas, bell pepper, corn, asparagus, zucchini or any variation of veggies you want
  1. Place water and farro in a medium saucepan to presoak 5-10 minutes while you prepare the other ingredients.
  2. Sauté onions, garlic and red pepper flakes in some olive oil over medium heat for a few minutes until soft and fragrant.
  3. Add drained farro, salt or bullion, 2 c. water and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.
  4. 5 minutes before timer rings, stir in diced veggies. Farro should be al dente to bite. If it’s not ready, add 5 more minutes. Add a little more liquid if dry and sticking to pan.
  5. Serve with parmesan cheese.

WW 3 pts = 1 cup cooked

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Beef with Cumin

  • 9oz beef cut into thin bite-sized slices
  • 1 bell pepper, cut into 1-2cm strips, then diagonally into diamond shaped slices
  • 4 tbsp cooking oil
  • 1.5 tsp finely grated ginger
  • 2 tsp finely minced garlic
  • 2 tsp ground cumin
  • 2 green onions, green parts only, finely sliced
  • 1 tsp sesame oil

For the marinade:

  • 1 tsp Shaoxing wine
  • ¼ tsp salt
  • ½ tsp light soy
  • ¾ tsp dark soy
  • 1.5 tsp corn starch
  • 1.5 tbsp water
  1. Stir sliced beef and marinade together in a bowl
  2. Add 3 tbsp cooking oil into wok, heat high. Stir fry beef briskly and separate slices. When slices have separated, but are still a bit pink, remove them from the wok and set aside.
  3. Return the wok to high flame with remaining 1 tbsp oil. Add ginger and garlic and sizzle until fragrant. Add bell peppers and stir fry until hot and fragrant.
  4. Return beef slices to wok, give everything a good stir, then add cumin. When all is fragrant and sizzling, add green onions and toss briefly. 
  5. Remove from heat, stir in sesame oil, serve.
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Miso ramen/udon

Serves 2

  • ½ cup sliced dried shiitake mushrooms 
  • ¼ medium yellow onion, thinly sliced
  • ½ tbsp. peeled and finely chopped fresh ginger
  • 1 medium garlic clove, finely chopped
  • 3 cups low-sodium vegetable or chicken broth or stock
  • 1 tablespoons soy sauce
  • 1 (6-ounce) package udon noodles
  • ½ medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
  • ¼ cup white miso
  • 2 large eggs (optional)

Directions

  1. Soak dried mushrooms in 1.5c boiling water for 15m
  2. In stock pot, heat 2 tbsp. oil until shimmering. Sautee onions, garlic and ginger until tender, about 5m.
  3. Increase heat to medium-high. Add stock, soy sauce, mushrooms and strained mushroom liquid. Bring to boil, then lower to simmer 15m.
  4. Add napa cabbage, simmer 5m until tender.
  5. Add miso, stir to combine.
  6. Serve over cooked udon (or other) noodles. Add boiled egg, fishcake and seaweed.
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Pad Woon Sen

Ingredients

  • 8 oz. glass noodle a.k.a. mung bean noodle
  • 1 onion or leek, sliced thin
  • 2 cups thinly chopped cabbage, brussel sprout or bean sprout
  • Other thinly chopped veggies of your choice: mushroom, carrot, celery, or whatever you have that isn’t a leafy, soggy green
  • Shrimp, chicken or tofu
  • 2 eggs
  • 4-8 minced garlic cloves

Sauce

  • ¼ c. water
  • 1 tbsp. soy sauce
  • 1 tbsp. fish sauce
  • 2 tbsp. oyster sauce
  1. Soak glass noodle in very warm water for 5-10 minutes until soft. Cut into 4" bunches with scissors. Drain.
  2. Heat some oil over medium high heat. Add garlic until golden brown. Sautee veggies until almost done. Add shrimp/chicken/tofu and sautee until almost done.
  3. Make room in the center of the frying pan, add 2 beaten eggs and scramble quickly.
  4. Make room in the center of the frying pan, add noodles. Pour sauce on top of noodles, stir until well mixed. Stir well with ingredients for another 2-4 minutes until liquid is soaked up and noodle is tender. Serve.

OR you can sautee the veggies and meat separately, then put it in a large pot. Fry eggs, add to pot. Then sautee the noodles with the sauce. Mix into large pot. Serve.

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Salmon Cake

image

  • 1lb salmon
  • 1 egg
  • 0.5 caramelized yellow onion or equal amounts raw minced shallots
  • 1tbsp salt
  • Pepper
  • ¼ cup cilantro, chopped

Chop salmon in food processor. Chop onion, stir into salmon together with egg and herbs.  

Form into four patties. Fry in butter until browned.  

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Lentils for lentil salad

How to prepare lentils for lentil salad.

  1. Rinse and pick lentils. Drain.
  2. Sautee aromatics (onion, garlic) in olive oil over medium heat until soft. Add bay leaf.
  3. Turn stove to medium-low, add lentils, salt and pepper. Cover, cook lentils 8-10 minutes until darkened.
  4. Uncover, increase heat to high, add ½ cup of dry white wine per 1 cup of lentils and bring to simmer.
  5. Cover with 1-2" of water. Bring to boil. Reduce heat to simmer for 20 minutes until tender.
  6. Drain and cool.

WW 1 pt = 1 cup cooked