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I really didn't expect this to turn out but it was really tasty! My first attempt at a vegetarian dish. Every other week as I get close to another vegetable delivery (Misfits Market), I put together whatever vege's I have left and try to make something. Soup usually but this time I had some tofu I hadn't used yet so I decided on a stir fry. Normally I'd put 3 or 4 chopped garlic cloves (I put garlic in everything just about) but I'm out. Anyway, without meat and with no raw garlic I wasn't expecting much. But it turned out so good I had two helpings! You can use traditional stir fry veges or whatever vegetables you think will work.
1 lb tofu chopped into 1 inch cubes
1 zuccini chopped
1/2 onion chopped
1 1/2 cups baby carrots
1/2 head of cabbage chopped or shredded
1/4 cup low sodium soy sauce
1/4 cup rice wine
1/4 cup sesame oil
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1 teaspoon chili garlic sauce
3 cups cooked rice
Heat sesame oil in a large skillet on medium heat. Add onion and cabbage. Cook until soft and add rest of the vegetables plus tofu, soy sauce, rice wine, and spices. Reduce heat, cover, and let simmer until vegetables are as soft or crunchy as you prefer.
Serve over rice.
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I got this from a recipe I found online and made it pretty much just as the recipe indicates. The only difference I made was the addition of peas. I love peas in stew!
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups beef broth, homemade or low-sodium canned (I used only 3 cups and it turned out perfect. If you use more you should skim some of the broth off as it simmers.)
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt
Combine the flour and pepper in a bowl, add the beef and toss to coat well.
Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd.
Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine.
Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, until the beef is tender, about 1 1/2 hours.
Add the onions and carrots (and peas) and simmer, covered, for 10 minutes.
Add the potatoes and simmer until vegetables are tender, about 30 minutes more.
Add broth or water if the stew is dry.
Season with salt and pepper to taste.
Ladle among 4 bowls and serve.
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Put two of my favorite foods together and I get a meal that I have to force myself to keep from eating more than a serving!
I'm a beef lover. I suppose I should join some group for this, "Hi, I'm <name> and I love steak!" would be the opening line as we stood up and shared our troubled past with cheeseburgers, seared slabs of bovine deliciousness, and other beefy type meals. But I eat it in moderation (so I tell myself) and enjoy it all the more because of it. I had the idea to match beef with another favorite food, pasta, because my ex-wife used to make this stuff she called 'stroganoff' which was bite sized bits of beef mixed in with cream of mushroom soup, sour cream, and onions. I had the mushrooms but not the soup so made it this way instead. I like it better!
4 or 5 garlic cloves minced
1 onion chopped
1 to 2 lbs beef (chuck roast is good) cut into bite sized pieces
1 1/2 cups beef stock
3 tblspn corn starch
1 tblspn vegetable oil
2 tblspn ghee
1/4 tspn salt,pepper, and garlic powder
1 tspn sage
1 cup milk
1 cup sour cream
1 package egg noodles
boil egg noodles until soft, drain and set aside.
mix sour cream and milk. leave out to warm to room temp.
warm a large saucepan over medium heat.
saute onion and garlic until onions are translucent
add beef and spices, stirring occasionally until beef is browned.
in a separate container, mix corn starch into room temperature beef stock
add mixture to the pan and stir.
cover and simmer over low-medium heat for about 45 minutes or until mushrooms
are fully cooked.
slowly stir in sour cream/milk mixture and bring back to a simmer.
When beef mixture bubbles for 5 minutes, turn off heat, stir well.
serve over egg noodles. Also goes well with mashed potatoes!