Miso Butter Noodles ~ Solo Dinner

Miso Butter Noodles With Crispy Sprouts

A speedy and fun solo dinner. Add prawns or chicken for a protein boost.

Ingredients:

1 medium free range egg

1 nest medium egg noodles

25g unsalted butter

1 clove garlic

1 1/2 teaspoon white miso

1 teaspoon clear honey

1 1/2 tablespoon EVOO

100g or 1/3 cup trimmed Brussels Sprouts, halved

1 lime juice

1 salad onion, thinly sliced

Directions:

Bring a small pan of water to a boil and cook the egg for 7 minutes.  Drain and run under cold water., peel and set aside.  In the same pan cook the noodles according to the package directions and drain well

Meanwhile in another bowl beat together the butter, garlic, miso, and honey till smooth.  

Set a pan over high heat then add the oil and cook the sprouts 2 to 3 minutes until browned.  Add a splash of water and cook for 2 minutes more.  

Add the butter and noodles on the sprouts, tossing well to coat the noodles in the sauce.  Squeeze in a little lime juice to taste, adding a splash of water to loosen if needed then transfer to a bowl.  Cut the egg in half and set on top, scatter over the salad onions and serve.

Homemade Beef Stroganoff With Steak

                                       Beef Stroganoff with Steak                                                                                                            Creamy beef stroganoff made with tender sirloin steak, fresh mushrooms, and a rich sour cream sauce. No canned soup, just real ingredients and big comfort food flavor.  Serves 12

Ingredients: 
4.5 pounds Sirloin Steak
Salt and Pepper
l6 tablespoons vegetable oil
12 tablespoons butter
36 ounces fresh mushrooms, sliced
3 large onions, sliced
6 garlic cloves, minced
3/4 cup flour
3/4 cup dry white wine
6 cups beef broth
1.5 tablespoon Worcestershire sauce
3 teaspoons Dijon mustard
1 cup sour cream
9 cups egg noodles, cooked

Directions

Trim excess fat from the beef and slice it across the grain into thin, 1-inch strips. Season with salt and pepper.

Heat a heavy-bottomed skillet over high heat. Add 2 tablespoons of oil and half the beef. Sear for about 30 seconds, just until browned. Transfer to a plate and repeat with the remaining beef.

Reduce the heat to medium. Add half the butter to the skillet.  Once melted, add the mushrooms and toss to coat. Sauté until tender, about 5 minutes.

Add the remaining butter and the onions. Cook until soft and translucent, then stir in the garlic and cook for 30 seconds more.

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Add the wine and scrape the bottom of the pan. Cook for 1 minute to let the alcohol evaporate. 

Pour in half the beef broth and stir, scraping up any remaining bits. Add the rest of the broth, along with the Worcestershire sauce and mustard.

Return the beef and its juices to the skillet. Stir to coat and let the sauce simmer over low heat for about 3 minutes, just until the beef is heated through.

Reduce the heat to low, stir in the sour cream and cook for another minute. Remove from heat and serve over hot buttered noodles.

The Most Flavorful Beef Stroganoff

The Most Flavorful Beef Stroganoff 

With Cremini and Porcini Mushrooms

This dish is quick to fix rewarding with abundant flavor.  

Ingredients:
1 1⁄2 cups canned low sodium beef broth
1(1/2 ounce) package dried porcini mushrooms

3 tablespoons vegetable oil
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Directions:

Combine the beef broth and dried porcini in a small saucepan.  Bring to a boil, remove from heat, cover, and let steep for 30 minutes.  With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.  Strain the broth through a sieve and set aside.

Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.  When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.

Season the beef strips generously with kosher salt and pepper and dredge in the flour.

Add 2 tbsp oil to the pan and heat over medium-high heat.  When oil is hot, add the beef, spreading it in a single layer.  After about a minute, turn each piece to brown the other side.  Don't overcook!

Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.  (Work in smaller batches, if you prefer).

Melt the remaining 3 tbsp butter in the pan over medium-high heat.  Add the onion.

Saute, scraping up the browned meat bits at the bottom of the pan.  When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.  Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.  

Bring to a simmer while stirring.  Cook just until the sauce thickens slightly, 1- 2 minutes.

Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.  Taste, and adjust seasonings.

Serve over cooked noodles, sprinkled with parsley. 

Chicken Pot Pie Noodle Skillet

 

Chicken Pot Pie Noodle Skillet

You can have dinner on the table in under 30 minutes with this meal!  With onions, garlic, veggies, chicken, and a creamy sauce, this is everything you love about chicken pot pie, only with noodles! Seasoned chicken and egg noodles make this meal absolutely mouthwatering. The best part? It’s all made in one skillet and can be 
put together in a snap.
Ingredients:
10 ounces egg noodles
2 tablespoons unsalted butter
1 sweet onion, diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups frozen peas and carrots, thawed
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small strips
1+1/2 cups frozen Peas and carrots
2 tablespoons AP flour
1 cup chicken broth
S&P to taste

Directions:
Cook noodles al dente, according to package directions.

In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.

Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.

Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

Beef Bourguignon ~ Vegetarian

Beef Bourguignon  ~  Vegetarian  

Ingredients
2 tablespoons olive oil
2 pounds mixed mushrooms (such as cremini, oyster and  

     shiitake), trimmed, quartered and sliced thin
3 tablespoons unsalted butter
3 medium carrots, cut on the bias into 1-inch pieces 

    (about 8 ounces)
3 small parsnips, cut on the bias into 1-inch pieces 

    (about 8 ounces)
1 large onion, thinly sliced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves (about 6 sprigs)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup dry red wine (such as Pinot Noir)
2 cups vegetable or mushroom broth
2 bay leaves
2 tablespoons all-purpose flour
Wide egg noodles, for serving
Chopped fresh parsley, for serving

Directions:
Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.

Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes. 

Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes. 

Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

Ultimate Chicken Casserole

Ultimate Chicken Casserole

Ingredients:
2 cups egg noodles, cooked
2 cups chicken, cooked/shredded
2 cups corn *I used frozen, canned works too
1 cup milk
2 cans cream of chicken soup*10 oz cans
1 onion, diced
1 tbsp garlic, minced
1/2 cup cheese, shredded  (cheddar, any type works)
1/2 cup bacon, cooked/chopped
3/4 cup French fried onions
salt/pepper (to taste)

Directions:
Preheat oven to 350 degrees and grease a 9x13 baking pan with cooking spray.

In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.Pour mixture into greased pan.

Sprinkle French fried onions evenly on top.
Place pan into preheated oven and bake for about 30 minutes.
Remove from oven and serve warm!