Asparagus Beef Stir-Fry

Asparagus Beef Stir-Fry

1 lb beef tenderloin, cut in strips
1 green onion
2 garlic cloves, minced
1/2 t salt
1/4 t pepper
1 T vegetable oil
1 lb fresh asparagus, trimmed and cut in 2 inch pieces
1/2 lb fresh mushrooms, sliced
1/4 c butter
1 T soy sauce
1 1/2 t lemon juice

In a wok or large skillet, stir-fry beef, onion, garlic, salt and pepper in oil for 3-5 minutes (I added all of this to the meat, but you may need a bit more oil); remove and keep warm. In the same pan, stir-fry asparagus and mushrooms in butter until asparagus is tender. Return meat to the pan. Stir in soy sauce and lemon juice and heat through. Serve with rice.

Pork and Green Beans Over Jasmine Rice

Pork
1 lb ground pork
2 tablespoons oil
1/2 tsp of salt
1/2 tsp pepper
1 tsp of soy sauce (Optional for marinating. I didn't want to just send 1 tsp.)


Sauce
1 teaspoon sugar
1 teaspoon hot bean paste
1 tablespoon light soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger (peeled)
1/4 cup chicken stock or broth
1 teaspoon toasted sesame oil
1 tablespoon of hoisin sauce
1 lb green beans (snapped in half)

Directions

Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.

Mix sauce ingredients and set aside. (DONE)

Heat wok or skillet over medium high, add 2 T oil, 1 tsp of soy sauce and crumble ground pork into the wok and stir fry, breaking up large lumps, until the meat no longer is pink.

Pour the sauce over the meat and stir quickly a few times to season evenly. Cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).

Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.

Jasmine Rice

Rinse at least three times thoroughly. 2 cups rice to 4 cups water for soft rice. 3 1/2 cups for firmer rice.

Chicken Crock-Pot Taco's

4-5 Chicken Breast
1 jar salsa
1 27 oz can Pinto/Black Beans

Place Chicken in crock-pot, pour salsa over chicken and cook on low for 5-6 hours. About an hour before you eat shred Chicken and pour in beans, continue to cook on low for the remaining hour.

BOTTOM ROUND ROAST

Prime Rib will come later in the month. I thought I bought something else...woops.

BOTTOM ROUND ROAST

Ingredients:

2 - 3 pound bottom round roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
1 tsp. dried basil
2 cloves crushed garlic

Instructions:

Preheat oven to 325 degrees. Place the roast in a roasting pan and put as much of the rub as you can from the bag back on the roast. Cut a few slits and put garlic and seasonings in those all around the roast.

Roast for about 40 to 50 minutes or until 140 degrees for rare and 160 degrees for medium done meat.

Remove from roaster and cover with foil. Allow the roast to sit for about 10 to 15 minutes as this makes it easier to carve.

POTATOES:

Put in oven at 475 for 30 minutes or until soft to touch. They are already oiled and salted.

Chicken Curry

This is one of our favorites. If you are not a curry fan, you can always substitute a different sauce.

instructions:
Stir-fry chicken and onions in 2 T of oil until onions are lightly browned. Add 2 1/2 cups of water and bring to a boil. Reduce heat, cover and simmer about 10 minutes, or until chicken is cooked and tender. (When the chicken is almost cooked add the carrots.) Once the chicken is cooked, remove from heat, break curry mix into pieces and add to chicken. Stir until completely melted. Once the sauce is melted, add the bell pepper and potatoes and simmer 3-5 more minutes, stirring often. Serve over rice.


recipe:
There really is no recipe since this sauce comes from a box. It's just chicken, veggies (carrot, onion and bell pepper) and potatoes. The sauce is S&B medium hot Golden Curry.

Beef Stew

instructions:

Mix everything together in a crock pot and cook on high 5 hours or low all day.

recipe:

Beef Stew
2 T flour
1 lb beef
2 T cooking oil
3 1/2 cups broth or vegetable juice cocktail
1/2 cup chopped onion
2 T beef bouillon
2 cloves garlic
1/2 t dried basil
1/2 t dried thyme
2 1/4 c cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
1 can diced tomatoes

Place flour in ziplock bag. Add meat and shake to coat. In a large pan brown meat in hot oil. In the bottom of crock pot layer onion, potatoes, carrots and celery. Sprinkle with garlic and spices and then add meat. Pour vegetable juice cocktail or broth over meat. Cover and cook until meat and veggies are tender. (Low 10 hours, high 5 hours.)

PASTA FAGLIOLI SOUP

INGREDIENTS

1 lb ground beef
2 ribs celery, chopped
1 med onion, chopped
1 (16 oz) can, petite diced tomatoes
2 (8oz) cans tomato sauce
6 cups water
6 tsp beef bouillon granules
3 carrots, shredded
6 tsp Italian seasoning
1 tsp garlic powder
1/4 tsp salt
1 (15oz) can red beans
1 cup dry macaroni, cooked

DIRECTIONS

Brown ground beef, celery, onion; drain. Put all ingredients except beans and pasta in a large pot. Simmer 30-40 minutes. Add beans and cooked pasta. Simmer 5-10 minutes until hot.

Gals -

The spices are included in the beef mixture already...so just follow the directions and ENJOY!