Tag: onion

Venison Stroganoff Over Noodles

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Stroganoff is always a warming dinner option and it’s so easy to make. This isn’t the first time I’ve posted a stroganoff recipe but every time it’s something new! This time, I cubed a venison tenderloin. The trick with this recipe is making sure everything gets hot while also trying not to over cook your meat. The easiest way to do that is to just keep moving forward with the steps; don’t waste all your time on step one when there is still step two. I also used the leftover onions and mushrooms from my ramen, so I didn’t need to cook them long or add much seasoning since it also included some of the ramen flavoring and garlic. This recipe made 4 adult sized servings.

Venison Stroganoff Over Noodles Recipe CardDownload
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What You Will Need

  • 1/2 lb Cubed Beef/Venison
  • 1/2 Sliced Onion
  • 1 Can Sliced Mushrooms
  • 1 Cup Water with 2 Beef Bouillons
  • 2 Tbsp Worcestershire
  • 1/2 Cup Milk
  • 1/2 Tbsp Corn Starch
  • 1/2 Tbsp White Wine Vinegar
  • 16 Oz Cooked Egg Noodles

Directions

  1. Heat a frying pan over medium high heat, until hot. Add 2 Tbsp oil and cubed meat. Cook until browned. Add mushrooms and onion, and cook until warm. Add water and bouillon, and worcestershire and cook until broth begins to simmer.

2. Remove pan from heat, add milk and corn starch. Return to heat and gently heat, do not boil, and heat for 3-4 minutes until sauce is hot. Add vinegar, and remove from heat. Plate pasta and top with stroganoff.

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Pork Ramen

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Ramen is a classic Japanese dish that is flavorful and incredibly filling. Ramen has 3 main elements, the broth, the noodles, and the toppings. all three elements add flavor to the dish and make a bowl of ramen what it is. And though the broth and the noodles bring amazing flavor to the dish, the toppings are the real star of the show. For this bowl, I used red pepper flakes, sesame oil, and fish sauce. The red pepper flakes made this dish interesting. It started out tame in flavor, but the more that the flake got moved around the broth and dish, there was a surprise heat in some bites, while none in others. In the same way, the oils would be present in one bite, and absent in another. The rich savory toasty flavor of the sesame oil and the smooth slightly fishy flavor of the fish sauce, brought depth to the dish and great flavor. Other than that, my pork broth was a bit weak, so I added some beef bouillon and 1/2 a chicken ramen packet (as my MSG). I also used the leftover homemade noodles I had posted about yesterday. Since they were already cooked from then, i simply had to boil them for 3 minutes to heat up, then I strained them and plated. This recipe makes 3 large bowls of Ramen, and it heats up well the next day.

Pork Ramen Recipe CardDownload
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What You Will Need

  • Pork stock (homemade or store bought)
    • Pork Bones
    • Water
  • Pork Chops
  • 2 Beef Bouillon
  • 1-2 tsp MSG
  • 1 Onion, Sliced
  • 1 Clove Garlic, Minced
  • 1 Can Sliced Mushrooms
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp Ginger Paste
  • 12 Oz Pasta
  • Dried Red Pepper
  • Diced Chives
  • Dried Parsley
  • Sesame Oil
  • Fish Sauce

Directions

1. If using store bought stock, skip to step 2. To make pork stock, Add bones to a pot and cover bones with water bring to a boil and simmer for 20 minutes to remove impurities. Strain off the water and just cover the bones with water and simmer for 4 hours covered. Reserve the broth and discard the bones. Save any meat that may have stuck to the bones and add to the broth. Store in fridge covered or use immediately.

2. Begin by cooking the pork chops in a large skillet. Cook 3 minutes per side, remove from pan, and cut into strips to top the ramen. Fill a large sauce pan 3/4 with water. Place over medium high heat to boil. Add the broth to the hot skillet, and add in the onion, garlic, and optional beef bouillon and MSG. Once simmering, add mushrooms, soy sauce, worcestershire sauce, and ginger. Taste, then season as needed. Once the water is boiling, cook pasta as directed on package. Strain.

3. Plate the ramen by making a nest of noodles. Top with onions and mushrooms and place a cut pork chop over the top. Cover with broth. Finally, sprinkle each bowl with pepper flakes, chives, and parsley, then drizzle with sesame oil and fish sauce.

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Spicy Bean Curry with Rice

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Curry is an easy and warming meal. Not only does is have great depth in flavor, but it is often times very healthy and a very filling dish. So I figured, why not add some beans to my curry. I took inspiration from southern rice and beans, but I added some leftover cooked sausage for a bit more protein. The only note I have with this dish is to add the spices a bit at a time if you are nervous of flavor. You can easily taste it as you add them, and also, the earlier you add them, the more the heat from the cayenne and hot sauce will cook out. This recipe maked 7 adult sized servings.

Spicy Bean Curry with Rice Recipe CardDownload
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What You Will Need

  • 1 Pint Diced Tomatoes
  • 1 Can Northern Beans
  • 1/2 Onion, Sliced
  • 1 Tbsp Ground Cumin, Curry powder, Ground Mustard, Cayenne Powder, Ground Paprika, and Ground Cinnamon, Alter to taste
  • 1/2 Tbsp Hot sauce, Optional
  • 1/2 lb Cooked Ground Sausage
  • 2 cups Beef Broth
  • Large Saucepan
  • 6 Cups Cooked Rice

Directions

1. Add all your ingredients but the broth, sausage and rice to the large saucepan. Bring mixture to a boil. Once boiling, reduce to a simmer. Add your broth and cook until sauce becomes thick, about 30 minutes.

2. Once sauce is thick, add your sausage, stir and cook until heated through. Serve over cooked rice.

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Smash Burgers with Quick Fondant Potatoes and Acorn Squash

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Smash burgers are a classic form of burger that doesn’t need any altering. You simply form balls, place them onto a hot skillet or flat top, smash them thin with your spatula, then season with salt and pepper and cook one minute per side. These burgers are always delicious and are super easy to make. You can also make a lot with only a little bit of meat, which is another huge plus! Beyond that, I also made fondant potatoes and squash to go with these burgers. Fondant potatoes usually take a while to make since you cut your potatoes into large patties then cook them covered for almost an hour. This recipe makes it all so much easier, and adds a different flavor and texture with added squash. The savory broth adds amazing flavor to these potatoes and makes fondant potatoes one of my very favorite forms of potatoes. We also served this meal with a side of sliced dill pickles, and they were delicious! This recipe makes 8 burgers, which is 8 adult servings, and 5 servings of the fondant potato and squash side.

Smash Burgers with Quick Fondant Potatoes and Acorn Squash Recipe CardDownload
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What You Will Need

  • 4 Potatoes, Peeled and Roughly Cubed
  • 1/2 Acorn Squash, Cored, Peeled, and Cubed
  • 2 Tbsp Oil
  • 1 1/2 Cup Chicken Broth
  • 1 1/2 Lb Burger
  • 2 Tbsp A1
  • Medium Mixing Bowl
  • Salt and Pepper
  • Sliced Onion, Ketchup, Mustard, and A1 to Serve
  • 8 Burger Buns
  • 2 Large Frying Pans

Directions

1. Place potatoes and squash in one frying pan. Add oil and place over medium heat. Cook for 10 minutes stirring regularly. Begin heating second frying pan over medium heat.

2. Mix together Burger and A1 in a medium bowl. Form into 8 equal sized patties. Add broth to potatoes and squash, and boil until most/all liquid is gone.

3. Begin by adding 2 balls of meat into second pan, and smash into a very thin patty. Add salt and pepper and cook for 1 minute, then flip. Salt and pepper the second side, cook for another minute, then remove patties from heat and place on serving plate. Repeat for remaining burgers.

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Ratatouille with Ravioli

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This is a simple dish that is very taste. Ratatouille is a classic French poverty dish, that though it is made without meat, is very filling. The mix this recipe up, you can easily add ravioli or tortellini to add additional protein and to stretch the meal even a little bit further. There are a few things to note with this recipe and preparing it. First, you can easily use frozen veggies in place of fresh. I sliced and froze several squash and zucchini this fall and they warmed up fantastically. Since the veggies need to be soft anyway, it’s even a better way to save time! I also didn’t blanche them before freezing and there was no freezer taste. Finally, and most importantly, you will want to make sure you buy a good ravioli or tortellini that you like. This may be a given, but if you don’t usually buy these, make sure you try half the large bag with a different dish first to see that it’s a good quality and flavor. That’s all, and good luck cooking! This recipe makes 6 adult sized servings.

Ratatouille with Ravioli Recipe CardDownload
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What You Will Need

  • 1 Cup Sliced Yellow Squash
  • 1 1/2 Cup Sliced Zucchini
  • 1 Quart Diced Tomatoes, or 28 Oz
  • 1/2 Diced Onion
  • 1 Garlic Clove, Minced
  • 1 Tbsp Basil
  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 8 Oz Bag of Frozen Ravioli
  • Dutch Oven

Directions

1. Heat dutch oven over medium heat. Add everything except the ravioli. Heat until tomatoes start to fall apart and everything is tender.

2. Add ravioli, and cook covered for time directed on package. Remove from heat, plate and serve.

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