Broccoli Beef Udon Bowl

Broccoli Beef Udon Bowl

1 lb udon noodles, fresh
3 tsp garlic, minced
1 tsp crushed red pepper flakes
1 cup beef broth
4 tbsp soy sauce
4 tbsp sherry or sake
2 tbsp honey or agave (more or less to taste)
1 cup carrot, sliced or shredded
1 lb ground beef
1-2 cups broccoli florets

green onions or sesame seeds, for garnish, optional

 

1. Heat a large nonstick skillet coated with a couple tsp olive oil over medium-high heat. Cook ground beef until cooked thoroughly. 
2. Add broccoli and cook for 3-4 minutes, until tender but crisp.  Add carrot and garlic, saute 2 minutes.
3. Combine soy sauce, sake, and honey in a small bowl, stir with a whisk. Stir in soy sauce mixture with the vegetables, cook 2 minutes, stirring constantly.
4. Stir in noodles and broth.  Cook noodles 3-4 minutes, until al dente. Top with green onion or sesame seeds, if desired. Serve immediately.

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Fried Rice Hash

East meets West in this carb lovers dream.  My favorite potato combined with FHE’s favorite rice.  The textural combination is a dream – starchy new potatoes and luscious kernels of white rice.  I’ve spiked our creation with beef for protein, onions, fresh shucked corn and finely chopped baby kale.  With a touch of a ginger and garlic, the fresh vegetables add a surprisingly light touch to this flavorful dish.

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Kale and Cinnamon Beef Pasta

I wouldn’t ordinarily think to combine cinnamon, one of my favorite spices that I liberally sprinkle into my daily bowl of oatmeal, and beef.  But it works.  Really well.  Almost in a moussaka-like way.  Warm and hearty, this is the type of comfort dish that is perfect for Fall weather. 

Kale and Cinnamon Beef Pasta

Ingredients

1 lb pasta
1 pound ground round (ground beef)
1 1/2 teaspoon ground cinnamon, divided
1 can (14.5 ounce size) diced tomatoes with roasted garlic
1/2 cup raisins (optional – we ommitted)
3-4 carrots, sliced
2-3 cups of baby kale
1 teaspoon cumin
1/2 teaspoon ground allspice

Directions

1. Cook pasta according to package directions.
2. Cook beef in a large nonstick skillet over medium-high heat 3 minutes or until browned, stirring to crumble. Stir in spices and tomatoes.
3. Add carrots and kale and cook until tender.  Serve immediately.

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Chili Lasagna

Two of my favorite comfort foods combine in this dish. With some leftover or store-bought chili, it comes together quickly and was my solution for dinner at the end of a busy, chaotic week.  (Read: meltdowns and frequent night-time wakings from both kids.)  Since the weather is still warm, we served it with a side of avocado, corn, and cucumber salsa for something cool.

Chili Lasagna

Ingredients

5 8-inch whole wheat tortillas
1/2 cup corn
1 can black beans (15 ounces), drained and rinsed
2 cups leftover chili
2-3 cups shredded cheese (we like mozarella with Monterey Jack cheese)
1/2 cup cilantro leaves (a couple of handfuls), chopped

Directions

1. Pre-heat oven to 350°F.
2. In a medium size bowl, mix together the corn and black beans.
3. Place two toasted tortillas in the bottom of an 8-inch x 8-inch baking dish. Top with one third of the corn/black bean mixture, one third of the chili and a handful of cheese. 
4. Repeat this procedure, layering tortillas, corn/bean mixture, chili and cheese. Top with remaining single tortilla and remaining cheese. 
5. Transfer to the oven for 20 minutes or until you see the sides bubbling. Garnish with cilantro.

Notes: For a hearty, decadent chili (with bacon, beef, and beer), I’ve tried this recipe as-is from Pat Neely.  More typically, though, I omit the bacon and add stock instead of beer.  I still use 80% lean beef, though, and render off the fat.  (That’s the only organic version I can find.)

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Shredded Squash Summer Pasta

We are, as expected, full of squash.  With a few yellow squash from a neighbor mixed in with our zucchini, some onions and shredded carrots, this pasta is brimming with veggies – even if the naked eye cannot detect them.  You would think this would be perfect to fool veggie-abhoring children, except Rice Kernel prefers to be vegetarian still so that wasn’t my purpose in delivering this dish. Instead, FHE abhorbs squash.  So what better way to celebrate summer’s bounty than with the help of a box grater!

Shredded Squash Summer Pasta

1 pound pasta, any shape
1 pound meat, optional (we used ground bison today)
1 onion, chopped
4-6 cups tomato sauce (depending how much sauce you like)
3 medium squash, grated
2 carrots, grated
1/2 tsp dry thyme
2 tbsp fresh pasley
2 bay leaves

Directions

1. In a deep, medium-sized pan, saute onions until translucent.  Add meat and cook until thoroughly cooked through (if using).  Add squash and carrots.  Cook 1-2 minutes, then add herbs and tomato sauce.  Simmer for 10 minutes. 
2. While sauce is simmering, cook pasta according to directions.  Drain and pour into sauce to combine.
3. Serve immediately.

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