Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
I picked up a small package of stew beef at the grocery store the other day because I had in mind to make myself a pot of stew. We've had some really nasty weather recently and I was really craving comfort food.
There is nothing quite like a nice bowl of beef stew on a cold winter's day for bringing comfort into your life.
There no shortage of stew recipes here on the blog. It is a real family favorite. Stew with Dumplings is a real winner. This is a recipe sized for two.
This Oven Braised Stew is also really enjoyed from time to time. We are also no strangers to delicious Lamb Stew. Stew has been bringing comfort and sustenance to my home for many, many years.
Like I said, I had in mind to make a nice stew with the beef, but then I spied this recipe on TOH for Tender Beef and Noodles for Two. It looked really appealing.
I decided to go with it. I had everything in the house, including the egg noodles. I didn't want to dig out my slow cooker however, so I adapted the recipe to cook it in my cast iron Dutch oven on top of the stove. It was delicious!!
WHAT YOU NEED TO MAKE TENDER BEEF AND NOODLES FOR TWO
Very simple ingredients. I am sure you probably have everything in your home to make this delicious entrée today! It looks like a long list of ingredients, but trust me when I tell you they are very simple things, and not a lot is needed of any one thing.
- 1/2 pound (8 ounces) lean boneless stewing beef, cut into 1/2 inch cubes
- 1 medium onion, peeled and chopped
- 1 tsp canola oil
- salt and black pepper to taste
- 1 cup (240ml) water divided
- 1/3 cup (80g) tomato ketchup
- 1 TBS soft light brown sugar
- 1 TBS Worcestershire sauce
- 1/2 tsp sweet paprika
- 1/4 tsp dry mustard powder
- 1 cup (90g) uncooked egg noodles
- 1 1/2 TBS plain all purpose flour
Small amounts of a variety of ingredients combine deliciously to make a fabulously tasty gravy. It almost has a hint of BBQ, but at the same time is completely different than BBQ.
Its rich and sweet and tangy, all at the same time. Plus the dry mustard powder gives it a tiny bit of heat, which is most pleasant.
HOW TO MAKE TENDER BEEF AND NOODLES FOR TWO
Like I said, the original recipe was meant to be cooked in the slow cooker. That process would have taken five hours however, and I just didn't want to wait five hours!
And so I adapted the instructions, etc. in order to cook it in a pot on top of the stove. The main difference was the amount of liquid, and the flour used to thicken it at the end.
Cooking this in the slow cooker would produce much more liquid and so you would naturally need more flour at the end to thicken the gravy. I basically cut the amount of flour in half as I did not have as many juices and didn't need the same amount of flour to thicken what I have.
In fact, I thought the gravy was a bit too thick with what I used and so I thinned it out a bit with boiling water. Judge accordingly. You know how thick or thin you like your gravy.
Have ready a small flame proof Dutch oven. Prepare your meat and onions.
Heat the oil in the Dutch oven until hot. Add the beef and onions. Brown all over in the hot oil. Season lightly with salt and pepper.
Add half of the water, along with the ketchup, brown sugar, Worcestershire sauce, paprika and dry mustard. Give it a good stir, bring to the boil, then reduce to a slow simmer.
Cover and simmer over low heat for 1 1/2 to 2 hours until the meat is falling apart and very tender. Check periodically to make sure it is not boiling dry. You can add a bit more water if it seems low.
Whisk the flour together with the remaining water until smooth. Whisk into the meat, stirring constantly until the gravy thickens. Simmer over low heat while you cook the noodles.
Taste and adjust seasoning as required.
Cook the noodles according to the package directions. Drain well.
Serve the noodles, buttered if desired, with half of the meat mixture spooned over top and a vegetable or salad on the side.
This was really good. I happened to have egg noodles on hand, but I think it would be good served with any kind of pasta.
Bow ties, fusilli, fettuccini, corkscrew pasta, even macaroni would be nice with this.
Of course, if you are not a fan of pasta or noodles, you could also serve this tender meat in gravy with mounds of buttery fluffy mashed potatoes, or even rice.
At the end of the day its all about what brings you personal joy. I like pasta myself and I especially love noodles, but this would be delicious no matter what carb you choose to serve it with! You just want something which is going to cradle that delicious meat and sauce.
I had some brussels sprouts which needed using up and so that is the vegetable I chose to serve on the side, but in truth any vegetable would go well. Enjoy!!
Beef and Noodles for Two
Yield: 2
Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M
Tender pieces of beef in a delicious gravy spooned over egg noodles. This makes for a fabulously tasty supper for two with a vegetable or a salad on the side.
Ingredients
- 1/2 pound (8 ounces) lean boneless stewing beef, cut into 1/2 inch cubes
- 1 medium onion, peeled and chopped
- 1 tsp canola oil
- salt and black pepper to taste
- 1 cup (240ml) water divided
- 1/3 cup (80g) tomato ketchup
- 1 TBS soft light brown sugar
- 1 TBS Worcestershire sauce
- 1/2 tsp sweet paprika
- 1/4 tsp dry mustard powder
- 1 cup (90g) uncooked egg noodles
- 1 1/2 TBS plain all purpose flour
Instructions
- Have ready a small flame proof Dutch oven. Prepare your meat and onions.
- Heat the oil in the Dutch oven until hot. Add the beef and onions. Brown all over in the hot oil. Season lightly with salt and pepper.
- Add half of the water, along with the ketchup, brown sugar, Worcestershire sauce, paprika and dry mustard. Give it a good stir, bring to the boil, then reduce to a slow simmer.
- Cover and simmer over low heat for 1 1/2 to 2 hours until the meat is falling apart and very tender. Check periodically to make sure it is not boiling dry. You can add a bit more water if it seems low.
- Whisk the flour together with the remaining water until smooth. Whisk into the meat, stirring constantly until the gravy thickens. Simmer over low heat while you cook the noodles.
- Taste and adjust seasoning as required.
- Cook the noodles according to the package directions. Drain well.
- Serve the noodles, buttered if desired, with half of the meat mixture spooned over top and a vegetable or salad on the side.
Notes:
Optionally this can be cooked in the slow cooker. Brown the meat and onions as above, then put together with the remaining ingredients in the slow cooker. Cover and cook on low until the meat is tender, about 5 hours. Increase the flour to 3 TBS and whisk together with the water. Whisk into the meat mixture in the slow cooker. Cover and cook for a further 30 minutes until thickened. Taste and adjust seasoning as required.
This recipe which I am sharing with you today is an adaptation from one I found the other day on the NYTimes site for Cod. From the minute I saw it I knew it was something I wanted to make.
I am very lucky to have a fish processing plant about 5 minutes from my house. They often have freshly caught fish on site (as well as frozen fish). We LOVE fish in my family.
I was telling my sister about the recipe and she called the fish plant to see if they had any fresh fish in today and they did. We decided to take a trip together to get some. I love jaunts like this with my sister.
I printed the recipe out to share for her as I thought it would be something that she, Dan and my dad would love. On the way to the fish plant we were talking about the cracker crumbed fish my mother used to make for us when we were growing up, and how much we loved it.
Mom would buy those block of frozen fish and cut them into 5 small rectangles and dip it into egg and cracker crumbs and fry it in butter. We absolutely loved it. It wasn't great fish, or even fresh fish, but it tasted fabulous the way mom did it.
I love sharing happy memories like that with my sister. I love my sister. We have always been the best of friends. I am so blessed to be able to now live close to her!! She is just a good, good, good person.
I was really impressed with this haddock we got at the fish plant. Processed and packed today. It doesn't get much fresher than that. Not unless you are on the boat!
Haddock is a lovely fish. It has high content of protein and low amount of fat and is loaded with Omega-3 polyunsaturated fatty acids which provide various benefits.
It is said to slow down the formation of cancer as well as tumors. It also lowers the pain caused due to rheumatoid arthritis.
WHAT YOU NEED TO MAKE BAKED HADDOCK WITH BUTTERY CRACKER TOPPING
I bet you might already have everything in the house. Do note, this is a half batch recipe, sized to feed two people. If you need to feed more, simply double or triple the amounts.
- 3/4 cup crushed (2 ounces/60g) buttery round crackers
- 2 1/2 TBS butter, melted
- 1 spring onion, trimmed and finely chopped
- 1 tsp dried parsley flakes
- the juice and zest of 1/2 lemon, plus more lemon wedges to serve
- 1/2 tsp onion powder (not salt)
- 1/2 tsp garlic powder (not salt)
- 2 fillets of haddock (or cod), each one weighing 6 ounce (170g) to 8 ounce (225g)
- fine ground sea salt and freshly ground black pepper to taste
You can use Town House or Ritz crackers for this. They have a nice buttery flavor and texture.
I used spring onions here but the original recipe used minced chives. I didn't like the look of the chives at the store and to be honest they wanted $2.99 for a pack and I just didn't want to pay that price.
I figured spring onions (scallions) would be just as good or even better. I was right. They were an excellent substitute. Not too oniony, and nice and green.
The original recipe also used minced fresh flat leaf parsley (1/4 cup, or 2 TBS for this size of the recipe.) I also didn't like the look of the parsley.
I have some really good quality flat leaf parsley flakes and used them instead with excellent results.
HOW TO MAKE BAKED HADDOCK WITH BUTTERY CRACKER TOPPING
Preheat the oven to 425*F/220*C/ gas mark 7. Have ready an oven proof skillet large enough to hold both fillets.
Put the crackers into a bowl and crush. You want a mix of mostly fine and some coarse crumbs. Add 2 TBS of the melted butter, the spring onion, parsley, lemon zest, onion and garlic powders. Mix to combine well.
Butter the skillet. Place the fillets in the skillet and season lightly with salt and black pepper. Pile the cracker crumbs on top. (Some crumbs will fall off, its inevitable.)
Roast in the oven for 10 to 16 minutes, depending on the thickness of the fish. (About 10 minutes per inch of thickness. My fillets were thicker on one end than the other. I folded the thin end underneath the thicker end. They took about 13 minutes.)
When done, the fish should flake easily and the juices should be bubbling and golden brown around the edges. Squeeze the lemon juice over top and serve immediately with more lemon wedges for squeezing on the side.
My fish was cooked to perfection. The crumb topping was crisp and buttery and filled with flavor.
I served it with some boiled red potatoes, carrots and brussels sprouts. It was a fabulous meal. I savored every mouthful. I would serve this to company.
The original recipe was based on a baked stuffed fish recipe from early New England, where the fish was rolled around a cracker filling. I think piling it on top makes for an even more delicious dish as the crumbs get nice and crisp. In short, this is fabulously tasty!!
Baked Haddock with Buttery Cracker Topping
Yield: 2
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
I downsized this fabulous recipe which I found on the NY Times cooking site. The original recipe used cod. I subbed haddock. This is one of the most delicious fish recipes I have ever tried. Recipe feeds two, to feed more double the recipe amounts.
Ingredients
- 3/4 cup crushed (2 ounces/60g) buttery round crackers
- 2 1/2 TBS butter, melted
- 1 spring onion, trimmed and finely chopped
- 1 tsp dried parsley flakes
- the juice and zest of 1/2 lemon, plus more lemon wedges to serve
- 1/2 tsp onion powder (not salt)
- 1/2 tsp garlic powder (not salt)
- 2 fillets of haddock (or cod), each one weighing 6 ounce (170g) to 8 ounce (225g)
- fine ground sea salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Have ready an oven proof skillet large enough to hold both fillets.
- Put the crackers into a bowl and crush. You want a mix of mostly fine and some coarse crumbs. Add 2 TBS of the melted butter, the spring onion, parsley, lemon zest, onion and garlic powders. Mix to combine well.
- Butter the skillet. Place the fillets in the skillet and season lightly with salt and black pepper. Pile the cracker crumbs on top. (Some crumbs will fall off, its inevitable.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fish. (About 10 minutes per inch of thickness. My fillets were thicker on one end than the other. I folded the thin end underneath the thicker end. They took about 13 minutes.)
- The fish should flake easily and the juices should be bubbling and golden brown around the edges. Squeeze the lemon juice over top and serve immediately with more lemon wedges for squeezing on the side.
Thank you!!
Have you ever thought you were taking one thing out of the freezer only to discover when it thaws out that it is something else entirely? It happens to me a fair bit. Especially if I am in a hurry or tired.
I thought I was taking chicken out yesterday, but what I ended up taking out was mild Italian Sausage, and not whole links, but cocktail links. Just one of those days!!
I like Italian Sausage though, so all was not lost. I was just going to take it out of the skins and make a pasta sauce, but then I stumbled upon this recipe on 12 Tomatoes for a stuffed Italian Sausage.
It was a recipe they had adapted from Cook At Home Mom. And it used only three ingredients.
Three ingredients and one dish!! Low carb, keto friendly, and gluten free friendly if your sausages and sauce are also gluten free!! Quick, easy and delicious? Count me in!!
I am all for taking the easy route so long as it is also the delicious route! I was intrigued and I had to try it. I could not resist.
They did use full sized sausages, but I thought that it would also work very well with the cocktail sized ones.
Not only would they be the perfect size for an appetizer, but they would also work well in slider buns for Stuffed Italian Sausage Sliders!
I did make a few changes though. In the main being that I used a four cheese Italian blend rather than string mozzarella cheese. That's just not something I have in my house. I used to keep it on hand when I had Mitzie as it was one of her favorite things, but . . . my KitKats are not into string cheese.
WHAT YOU NEED TO MAKE EASY STUFFED ITALIAN SAUSAGE
Could this list be any shorter? I think not!
- 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
- 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
- 1 cup (245g) prepared marinara sauce
Make sure you use a good quality sausage for this. I like the PC Free From Sausages here in Canada. I have found them to be incredibly juicy and flavor filled.
Not only that but they are meaty and not full of fillers and other nasty bits. They are also made from grain fed Canadian pork which has been raised without the use of antibiotics. This is important to me.
In the original recipe they did use the string cheese, but I felt a four cheese blend would work nicely and taste even better. I was right.
I used a mix that contained mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone. If you can't find a cheese blend, then you could mix up your own blend using the cheeses you have on hand, or you could use just mozzarella.
I thought the cheese blend would make for some nice flavors and it really did.
You also want to use a marinara sauce with a nice flavor. I used one with garlic and basil. You can use whatever sauce you happen to enjoy.
There is no end to the variety that is available in the shops these days. When I was a child there was Catelli basically and it came in a tin. At least that is what my mother always bought. We didn't mind. We didn't know any better!
HOW TO MAKE EASY STUFFED ITALIAN SAUSAGE
Nothing could really be easier. I promise!!
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
Pour the marinara sauce into the casserole dish and spread it out evenly.
Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through. You want to be able to open them up like a book without them falling apart.
Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
Place the stuffed sausages into the baking dish on top of the marinara sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
If desired, pop briefly beneath a hot broiler/grill for five minutes.
And that's it! Easy peasy and ready to serve with your favorite pasta, or rice, or even potatoes. Popped between a couple slices of garlic bread these would make for a great Italian Sandwich!
Gooey, cheesy, saucy, and lightly spiced, you just can't go wrong. I predict this is going to become a family favorite, both for the ease of preparation and for the taste!
Easy Stuffed Italian Sausage
Yield: 6
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
Quick and easy to make. Low carb and gluten free if you choose a gluten free sausage and sauce. Only three basic ingredients and delicious. What more could you want?
Ingredients
- 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
- 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
- 1 cup (245g) prepared marinara sauce
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
- Pour the marinara sauce into the casserole dish and spread it out evenly.
- Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through.
- Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
- Place the stuffed sausages into the baking dish on top of the marinara sauce.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
- If desired, pop briefly beneath a hot broiler/grill for five minutes.
Thank you!!
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