Beef Stroganoff

The kids even loved this one!

2 T olive oil
Cremini mushrooms, chopped finely so the kids don't detect a vegetable
Salt and pepper
1 small onion, diced
3 cloves garlic, minced
1 lb ground beef
2 t paprika
4 cups beef broth
Egg noodles
1 T corn starch
1/2 cup sour cream
Parsley for garnish

In a large pot or large sauté pan, heat olive oil over medium heat. Add the mushrooms and season with salt and pepper. Add the onions and garlic and cook until onions are translucent.

Add ground beef and cook until browned. Stir in the paprika. Add beef stock and egg noodles. Stir and cover with lid. Simmer for 15 - 20 minutes.

In a small bowl, mix corn starch with two tablespoons of broth from pot. Lower heat and add one T of slurry to pot. Stir until thickened. Add in the sour cream and mix until incorporated.

Garnish with parsley.

Beef Stew in the Crock Pot

We like it soupy, so we don't bother thickening the gravy.

3 lb chuck roast
5 or so red potatoes, chopped into one inch pieces
Sliced mushrooms
4 or so carrots
1 onion, chopped
3 garlic cloves, minced
3 T tomato paste
1 T Worcesrshire sauce
Salt and pepper
1 t dried thyme
1 t dried rosemary
3 cups beef broth
1 cup red wine

Brown the roast in olive oil for one or two minutes per side then place in the crock pot. Add remaining ingredients and cook for 8 hours on low. Shred meat and return to stew.

Roasted Poblano Pepper Hummus

Roasted poblano peppers (or any other roasted pepper, I had a mixed bag of half dozen peppers roasted at the farmers market over the weekend. The mixture was amazing!)

2 or 3 cans chick peas, drained
3 garlic cloves
2 T tahini
Zest and juice of one lemon
Salt
1 t cumin
Olive oil
Liquid from canned chick peas

Roast peppers and remove skins. Remove seeds and roughly shop peppers.

Mix all ingredients except chick pea juice in food processor and mix up. Add chick pea juice until desired consistency.

Asparagus and Cherry Tomato Carbonera

1 lb asparagus
1 pint cherry tomatoes
Olive oil
Salt and pepper
Fettuccine
Bacon or pancetta cut into 1 in pieces
2 cloves chopped garlic
2 eggs
1/2 cup shredded Parmesan
Freshly cracked pepper
Salt
Parsley, chopped

1. Preheat oven to 400 degrees. Toss asparagus and tomatoes in oil, salt and pepper. Roast on prepared baking sheet until caramelized, about 20 minutes.

2. Cook pasta

3. Cook bacon and our off all but a T of grease, add the garlic, cook for 30 seconds, and turn off heat.

4. Mix egg, cheese, pepper, salt, and parsley in a bowl.

5. Drain pasta and reserve a cup of pasta water.

6. Mix pasta, egg mixture, asparagus and tomatoes into the bacon and garlic pan, adding reserved pasta water until desired texture.

Thai Chicken Tacos with Peanut Sauce

Marinade:

Chicken

1/4 cup fresh lime juice

1/4 cup soy sauce

3 T brown sugar

2 T vegetable oil

1 T fish sauce

1 T sriracha

4 cloves garlic, minced

1 T minced ginger

Cilantro

Chopped green onions

Peanut sauce:

1/3 cup creamy peanut butter

2 T brown sugar

1 T fresh lime juice

1 T soy sauce

1 clove garlic, minced

2 t peeled and minced ginger

1 t sriracha 

2 T hot water

For serving: 

Warmed tortillas, shredded carrots, diced bell peppers, chopped roasted peanuts, chopped green onions, cilantro

Directions:

For marinade: pound chicken to thin it out. Whisk together marinade ingredients and place in bag with chicken. Refrigerate for two hours or overnight.

For peanut sauce: whisk together all ingredients together.

To cook chicken: grill chicken over medium high heat, about 5 minutes per side. Let cool and chop into bite size pieces.

Thai Peanut Hummus

1 15 oz. can chickpeas, rinsed and drained
3 T natural Jif peanut butter
2-3 T Sriracha
Ground ginger
2 cloves garlic
1/2 T honey
Salt and pepper
1 T olive oil
3-4 T ice water
Chopped roasted peanuts
Green onion, chopped
Cilantro
Lime juice

1. Add chickpeas, peanut butter, Sriracha, ginger, garlic, honey, salt and pepper to food processor and process until broken up.

2. With processor running, drizzle in olive oil and ice water. Mix in some peanuts, green onions, cilantro and lime juice with a spoon.

3. Scoop into bowl and make it pretty. Garnish with peanuts, onions and cilantro.

Caprese Orzo Salad

1 cup dry orzo
Water packed mozzarella pearls
Grape tomatoes or multi colored tomatoes
1 bunch fresh basil, sliced in chiffonade

For the dressing

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 t Dijon mustard
2 t honey
1 clove garlic, minced
1/2 t salt
Freshly ground pepper

1. Cook orzo in salted water according to package instructions. Drain and set aside stirring while it cools to keep from clumping.

2. Prepare dressing by combining olive oil, balsamic vinegar, mustard, honey, garlic, salt and pepper. Whisk vigorously.

3. Mix orzo, mozzarella, tomato halves, basil, and vinaigrette in a large bowl.