REAL SIMPLE and delicious

Real Simple had a recipe a while back that was so good and easy I thought I should share it with you. After trying it a few times, I think I have sufficiently altered it enough to make it just right! Here is a link to the original if you are a purest or if you just want to see the picture of it. (The original had too much meat, and grease and not enough noodles in my opinion). It's a true 30 min meal! It would be really good with an Asian Cabbage Salad. Maybe I will post that next.

Thai Pork and Noodle Soup
1/2 lb ground pork 
(you can get free range from the natural food store for $5/lb, spice the other half for a pizza, soup or eggs for the next night!)
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
2-4 scallions, sliced, white and green parts separated
1/2 lb shitake mushrooms, although button are cheaper and work jut fine
4 cups broth
1 Tbsp soy sauce
20 wonton wrappers, cut into 1/2" strips
2 Tbsp lime juice
Sliced red chili pepper or you can spice it up with Siracha, an Asian red chili paste
Cilantro

Brown the pork, breaking it up with a spoon. Once completely cooked, add the minced garlic, ginger and the whites of the onions. Cook 6-8 min


Add the mushrooms and 1/2 tsp salt, cook stirring for 2-3 min more.


Add the broth, soy sauce and 2 cups water to the pan and bring to a boil. Add the wontons one at a time, reduce the heat and simmer for another 2 min or so.


Add the lime juice.


Serve with the sliced chili peppers, cilantro and green onions.

Pantry Soup

We got back home from a week out of town for Zeb's wedding and just as usual, I'm faced with the whole "What's for Dinner" task. The pantry is empty so you use what you have. Here's a recipe for Marinara soup that I fond this week to be a lifesaver. Hannah, you're gonna love this one!

Easy Marinara Soup

1 chopped onion

3 large chopped carrots

1 crushed garlic clove

1 can Great Northern beans (or what ever you have) drained and rinsed

1 jar of marinara

2-4 cups of broth

1 cup of small sized pasta, shells, penne, macaroni, orchette. I used a combo.

Saute the onion, carrots and garlic in oil until soft, add the beans, marinara, broth and cooked pasta. Heat through. That's it! Whip up some of Nina's famous drop biscuits and you are all set.

Cheap. Fast. Vegetarian.

Main Course Mainstay

I've actually forgotten just how many times we have had this recipe over the course of the winter. It's so good, it just never seems to get old. And despite us putting only one animal in the freezer this year, we have found that when it's an elk, it's like having an entire cow in there! Lazy as we were, we cut most of it into stew meat and roasts, both of which will work well in this recipe. So get out your, deer, elk or beef roast/stew meat and try it out. It's guaranteed to bring you back to everything that is comforting, warming and in all honesty, the best of home cooking.

Beef Bourguignon Soup

(And NO, I can't actually say the name even after 4 years of highschool French. GO figure. We'll have to head to France next year. I'll be complaining about that! Let me tell you.)

2 lb roast, cut in 1" pieces or stew meat

4 Tbsp flour

Olive oil to sear meat, or some bacon grease from a couple slices of bacon

8 oz button mushrooms

3 carrots, sliced in 1/2"

3 shallots, sliced (substitute leeks or just a yellow onion if you need to)

2 celery stalks, chopped

1 Tbsp tomato paste

3 Thyme sprigs, or more (I use half of one of those things you buy at the store. Fresh is key though. And don't bother chopping Thyme. It's for the birds. Just throw the whole sprigs in there. The leaves will cook off and the little twigs are easy enough to fish out before you serve it.)

2 bay leaves

1 cup red wine (Trader Joe's Baby! Don't leave this out!)

8 cups beef stock (this is a soup so you will want something tasty. It should be a good quality)

Turn your crock pot on high.

Season the flour with salt and pepper and then toss the meat to coat. Sear meat in a cast iron pan or pot in either bacon grease or olive oil in batches and throw into your crock pot.

Next, without cleaning the pan, add a bit more olive oil and saute the carrots, onion and celery. Throw into the crock pot.

Saute the mushrooms for maybe 4 minutes then pour in the wine. Let it reduce for maybe 6 min. You guessed it, throw it all into the crock pot.

Add the rest of the ingredients to the crock pot and cook on high until the meat starts to fall apart.

Serve it over rice or some cooked egg noodles. Add crusty bread and a glass of the 'ol red and you've got yourself a full and happy belly.