Snow Peas & Beef Stir-Fry

October 19, 2013 Leave a Comment

 

Snow Peas & Beef Stir-Fry

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable.  Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).

        Donna Lindecamp                                         Morganton, NC                                                                               

 

Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry

½ cup reduced-sodium soy sauce

½ cup sherry or water

2 Tbsp. cornstarch

2 tsp. sugar

2 Tbsp. canola, divided

2 garlic cloves, minced

1 beef top sirloin steak (1 ½ lbs.), thinly sliced

½ lb. sliced fresh mushrooms

1 medium onion, cut into thin wedges

8 oz. fresh snow peas

Hot cooked rice

In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion, cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.             6 servings

(Recipe for Snow Peas & Beef Stir-Fry came from tasteofhome.com)

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Barbecue Beef Sandwiches

October 17, 2013 Leave a Comment
Barbecue Beef Sandwiches

Barbecue Beef Sandwiches

 

Super easy and super delicious, this recipe from Diane Anderson is perfect for a busy weekend of raking leaves and watching football.                                                           

 

Barbecue Beef Sandwiches Recipe

 

Barbecue Beef Sandwiches

1   4 lb. top round beef roast

2 Tbsp. olive oil

1-3 Tbsp. GALENA STREET or BBQ 3001 *

6-10 whole garlic cloves, peeled

2 cups cranberry juice

1  16 oz. bottle barbecue sauce (or 15 oz. tomato sauce plus 1-3 Tbsp. BBQ 3001 plus 2 Tbsp. vinegar)

(Penzeys Spices *)

Rinse the beef roast and pat dry.  Drizzle with the olive oil.  Sprinkle with GALENA STREET or BBQ 3001 and rub into meat on all sides.  Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 325 F.  Using a sharp knife, cut 6-10 slits in the beef roast.  Insert the garlic cloves in the slits.  Place in a large roasting pan.  Pour the cranberry juice over the roast.  Cover and bake at 325 F. for 4 hours.  Remove from the oven and let rest for 30 minutes.  Slice the roast and shred into pieces.  Mix with the pan juices and barbecue sauce sand serve on Kaiser rolls.         10 servings

(Recipe for Barbecue Beef Sandwiches came from Penzeys Spices catalog or store)

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Asian Beef and Noodles

October 16, 2013 Leave a Comment
Asian Beef and Noodles

Asian Beef and Noodles

 

Stir-fry recipes, like Asian Beef and Noodles translate to one-dish family fare that’s long on flavor, but short on prep time, cost and cleanup.  This light, colorful family favorite takes only five ingredients – all of which you’re likely to have on hand.  Serve this dish with a dash of soy sauce and a side of pineapple slices.  Or try ground turkey instead of beef.   (This is Diabetic Friendly!!)

       Laura Shull Stenberg                           Lino Lakes, Minnesota                                                                 

 

Asian Beef and Noodles Recipe

 

Asian Beef and Noodles

1 lb. lean ground beef (90% lean)

2 packages (3 oz. each) Oriental ramen noodles, crumbled

2 ½ cups water

2 cups frozen broccoli stir-fry vegetables blend

1/4 tsp. ground ginger

2 Tbsp. thinly sliced green onion

In a large skillet, cook beef over medium heat until no longer pink; drain.  Add the contents of the ramen noodle flavoring packet; stir until dissolved.  Remove beef and set aside.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet.  Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally.  Return beef to the pan and heat through.  Stir in onion.         4 servings

(Recipe for Asian Beef and Noodles came from tasteofhome.com)

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Black Bean ‘n’ Pumpkin Chili

October 14, 2013 Leave a Comment
Black Bean 'n' Pumpkin Chili

Black Bean ‘n’ Pumpkin Chili

 

My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite.  Believe it or not, pumpkin is what makes it so special.  Freeze a batch for later; it tastes even better reheated.

           Deborah Vliet                                                             Holland, MI                                                                      

 

Black Bean ‘n’ Pumpkin Chili Recipe

Black Bean ‘n’ Pumpkin Chili

2 Tbsp. olive oil

1 medium onion, chopped

1 sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) solid-pack pumpkin

1 can (14 ½ oz.) diced tomatoes, undrained

3 cups chicken broth

2 ½ cups cubed cooked turkey

2 tsp. chili powder

1 ½  tsp. ground cumin

1 ½ tsp. dried oregano

½ tsp. salt

Cubed avocado and thinly sliced green onion

 

In a skillet, heat oil over medium-high heat.  Add onion, pepper and garlic; cook and stir until tender.

Transfer to a 5 qt. slow cooker; stir in the remaining ingredients.  Cook, covered, on low 4-5 hours.  Top with avocado and green onion.            10 servings

 

(Recipe for Black Bean ‘n’ Pumpkin Chili came from tasteofhome.com)

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Sausage-Stuffed Mushrooms

October 13, 2013 Leave a Comment
Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms

 

Pennsylvania is often referred to as the “Mushroom Capital of the World.”  This recipe’s a delicious appetizer and is always the hit of the party.

         Beatrice Vetrano                           Landenberg, Pennsylvania                                                                         

 

Sausage-Stuffed Mushrooms Recipe

Sausage-Stuffed Mushrooms

12 to 15 large fresh mushrooms

2 Tbsp. butter, divided

2 Tbsp. chopped onion

1 Tbsp. lemon juice

¼ tsp. dried basil

Salt and pepper to taste

4 oz. bulk Italian sausage

2 Tbsp. dry bread crumbs

2 Tbsp. grated Parmesan cheese

 

Remove stem from the mushrooms.  Chop stems finely; set mushroom caps aside.  Place stems in pepper towels and squeeze to remove any liquid.

In a large skillet, heat 1 ½ tablespoon butter.  Cook stems and onion until tender.  Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated.  Cool.

In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps.  Combine crumbs and cheese; sprinkle over tops.  Dot each with remaining butter.

Place in a greased baking pan.  Bake at 400 F. for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.  Serve hot.           12-15 servings

 

(Recipe for Sausage-Stuffed Mushrooms came from tasteofhome.com)

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Beer Cheese Mac ‘n Cheese

October 11, 2013 Leave a Comment

 

Beer Cheese Mac 'n Cheese

Beer Cheese Mac ‘n Cheese

Beer cheese soup meets pasta in this winter favorite that pairs twisted noodles with a creamy cheese sauce spiked with an amber brew.  A sprinkling of rye bread crumbs turns into a crunchy topping.

Beer Cheese Mac ‘n Cheese Recipe 

Beer Cheese Mac ‘n Cheese

12 oz. gemeli (twisted pasta) or fusilli (corkscrew pasta)

4 Tbsp. butter, divided

¾ finely chopped onion

2 tsp. minced garlic

1 cup amber beer or non-alcoholic beer

1 (3 oz.) pkg. cream cheese, cut up

1 1/3 cups whole milk

12 oz. sharp aged yellow cheddar cheese, shredded (1 ½ cups)

¾ tsp. salt

1 ½ cups fresh rye or pumpernickel bread crumbs *

3 Tbsp. thinly sliced green onions

Heat oven to 375 F.  Spray 2-quart glass or ceramic baking dish with cooking spray **.  Cook pasta according to package directions; drain.

Meanwhile, melt 2 tablespoons of the butter in large saucepan over medium heat.  Cook onion 4 to 5 minutes or until softened, stirring occasionally.  Add garlic; cook and stir 30 seconds or until fragrant.

Increase heat to medium-high.  Add beer; bring to a boil.  Boil 1 minute to reduce slightly.  Whisk in cream cheese until melted.  Whisk in milk, cheddar cheese and salt, whisking constantly until cheese melts.  Simmer 3 to 4 minutes or until slightly thickened (sauce will be quite thin), stirring frequently.  Remove from heat.  Stir in pasta; spoon into baking dish.

Melt remaining 2 Tbsp. butter in medium nonstick skillet over medium heat.  Stir in bread crumbs and green onions until coated; sprinkle over pasta.

Bake 30 to 40 minutes or until casserole is hot and bubbling and bread crumbs are browned and crisp.  Let stand 10 minutes before servings.          6 (1 cup) servings

Tips:  *  To make fresh bread crumbs, tear day-old bread into pieces; place in food processor.  Pulse 30 to 60 seconds or until coarse crumbs form.  One bread slice yields about ¾ cup.

      **  To serve in individual dishes, spray 6 (1 cup) gratin or casserole dishes with cooking spray; place on large rimmed baking sheet.  Bake 25 to 30 minutes or until hot and bubbly.

(Recipe for Beer Cheese Mac ‘n Cheese was in Cooking Club Magazine, Fall 2012)

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Sweet Potato Waffles with Nut Topping

October 9, 2013 Leave a Comment
Sweet Potato Waffles with Nut Topping

Sweet Potato Waffles with Nut Topping

 

Ready in just minutes, these tender waffles have a wonderfully sweet and crunchy topping.  What a mouthwatering way to get your family out of bed the morning,

         Christine Keating                                                             Norwalk, California

 

Sweet Potato Waffles with Nut Topping Recipe

 

Sweet Potato Waffles with Nut Topping

 

2 cups Bisquick Mix

2 Tbsp. brown sugar

½ tsp. cinnamon

¼ tsp. ginger

¼ tsp. nutmeg

1 egg

1 1/3 cups 2% milk

1 cup canned sweet potatoes, mashed

2 Tbsp. canola oil

1 tsp. vanilla extract

Topping:   1 Tbsp. butter

½ cup chopped pecans

½ cup chopped walnuts

2 Tbsp. brown sugar

1 Tbsp. water

1/8 tsp. cinnamon

Dash salt

Dash nutmeg

Maple syrup

In large bowl, combine the biscuit mix, brown sugar and spices.  In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla.  Stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Meanwhile, in a small skillet, melt butter over medium heat.  Add pecans and walnuts.  Cook and stir for 2 minutes.  Add the brown sugar, water, cinnamon, salt and nutmeg.  Cook and stir until sugar is dissolved.  Serve waffles with topping and syrup.        12 waffles

 

(Recipe for Sweet Potato Waffles with Nut Topping came from tasteofhome.com)

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Spicy Turkey Chili

October 8, 2013 Leave a Comment
Spicy Turkey Chili

Spicy Turkey Chili

 

“This peppery chili is not for the faint of stomach.” It’s saucy and satisfying—according to my daughter, it’s the one thing she can taste when she has a cold.  It also freezes very well.

        Margaret Shauers                                                           Great Bend, Kansas

 

Spicy Turkey Chili

2 lbs. ground turkey or turkey sausage

1 large onion, chopped

4 garlic cloves, minced

2 cans (16 oz. each) chili beans, undrained

2 cans (15 oz. each) tomato sauce

1 can (28 oz.) crushed tomatoes

1 ½ cups beef broth or beer

2 to 3 Tbsp. chili powder

2 tsp. Italian seasoning

¼ to ½ tsp. cinnamon

1 jalapeno pepper, finely chopped

Dash cayenne pepper

 

In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain.  Add remaining ingredients.

Bring to a boil; reduce heat.  Simmer, uncovered, for 45 minutes, stirring occasionally.      12-14 servings

(Recipe for Spicy Turkey Chili came from tasteofhome.com)

 

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Vegetable Soup with Dumplings o

October 5, 2013 Leave a Comment
Vegetable Soup with Dumplings

Vegetable Soup with Dumplings

 

Not only is this hearty soup my family’s favorite meatless recipe, but it’s a complete meal-in-one.  It’s loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime.

 

Vegetable Soup with Dumplings Recipe

Vegetable Soup with Dumplings

1 ½ cups chopped onions

4 medium carrots, sliced

3 celery ribs, sliced

2 Tbsp. canola oil

3 cups vegetable broth

4 medium potatoes, peeled and sliced

4 medium tomatoes, chopped

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

¼ cup flour

½ cup water

1 cup chopped cabbage

1 cup frozen peas

CARROT DUMPLINGS:   2 ¼ cups Reduced Fat Bisquick Mix

1 cup shredded carrots

1 Tbsp. minced fresh parsley

1 cup cold water

10 Tbsp. shredded reduced-fat cheddar cheese

 

In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender.  Stir in the broth, potatoes, tomatoes, garlic, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-25 minutes or until vegetables are tender.

In a small bowl, combine flour and water until smooth; stir into vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cabbage and peas.

For dumplings, in a small bowl, combine baking mix, carrots and parsley.  Stir in water until moistened.  Drop in 10 mounds onto simmering soup.  Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do NOT lift cover while simmering).  Garnish with cheese.            10 servings

 

(Recipe for Vegetable Soup with Dumplings came from tasteofhome.com)

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Veggie Quiche Bundles

October 3, 2013 Leave a Comment
Veggie Quiche Bundles

Veggie Quiche Bundles

 

These special appetizers are as eye-catching as they are tasty.  With a rich cheese-and-veggie-filling, the crispy phyllo bundles could even be served as part of a brunch buffet.

 

Veggie Quiche Bundles Recipe

Veggie Quiche Bundles

1 cup chopped fresh mushrooms

½ cup diced zucchini

¼ cup chopped red onion

1 Tbsp. plus 1/3 cup butter, divided

1 plum tomato, seeded and diced

3 eggs

½ cup milk

1 Tbsp. prepared pesto

¼ tsp. coarsely ground pepper

½ cup crumbled feta cheese

½ cup shredded part-skim mozzarella cheese

12 sheets phyllo dough (14×9 inches)

In a skillet, sauté the mushrooms, zucchini and onion in 1 tablespoon butter until mushrooms are tender; stir in tomato.  In a small bowl, whisk the eggs, milk, pesto and pepper.  In another bowl, combine feta and mozzarella cheeses.

Melt remaining butter.  Place one sheet of phyllo dough on a work surface; brush with butter.  Repeat with three more sheets of phyllo, brushing each layer.  Cut phyllo in half widthwise, then cut in half lengthwise.  (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out).

Repeat with remaining phyllo dough and butter.  Carefully place each stack in a greased muffin cup.  Fill each with 4 teaspoons vegetable mixture, 1 tablespoon cheese mixture and 4 teaspoons egg mixture.  Pinch corners of phyllo together and twist to seal.

Bake at 325 F. for 20-25 minutes or until golden brown.  Serve warm.  Refrigerate leftovers.     1 dozen

(Recipe for Veggie Quiche Bundles came from tasteofhome.com)

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