Tuesday, January 20, 2015

CABBAGE TOMATO MEAT SKILLET MEAL

I found the original recipe online somewhere, and it called for cooking 20-30 minutes at the end, but I like it MUCH better with less cooking.  I also added more garlic than originally called for.









Cut up onion and cabbage, press garlic, mix meats together, and open tomato and tomato sauce cans.  This goes fast, so have everything at your fingertips and ready.

In a large skillet, heat over medium heat:
        1 Tbsp. olive oil

Add: 1 large onion, chopped

Cook one minute while stirring, then add:
        1 1/2 to 2 pounds lean ground beef or turkey
        (I like to mix half of each together) 

Cook, stirring, until meat is no longer pink and onion is tender.

Add: 2 large cloves garlic (minced) and continue cooking for      1 minute.

Add: 1 small cabbage, chopped
        2 cans (14.5 ounces each) diced tomatoes
        1 can (8 ounces) tomato sauce
        1/2 cup water

Season with salt and pepper to taste.

Cook until everything is heated through – about 1-2 minutes.

Yield: Serves 6 to 8

NOTE: This works especially well in a cast iron skillet.

          This is especially good with garlic bread on the side.

          My friend, Gretchen Opdahl, said she used 1 lb. hamburger and a half pound of diced fried bacon.  That sounds yummy!




Tuesday, January 13, 2015

PORTABELLA MUSHROOM AND BACON SANDWICH

This recipe was sent to me by Elaine Baird, a friend from my high school graduating class. I haven't tried it yet, but it looks delicious.

Here is what she says:

I created something for a whole wheat hotdog bun with a portabella mushroom.
  
I sliced the mushroom, fried it in organic sesame seed oil, adding a little butter while sauteing, then I decided to flavor with two pieces of thick bacon cut across in to four pieces.  

I adorned a whole wheat hot dog bun with some mustard and placed the bacon and portabella mushroom on the hotdog bun.  

John and I ate 1 and 1/2 buns for lunch.  They have a meat like flavor and seasoning, and frying them is very tasty with a little meat added or a meat substitute if you like.  These mushrooms are so large that they are a good buy to replace a meat taste in a casserole or sandwich.  

Wednesday, January 7, 2015

RAMEN SOUP

I got this basic recipe from my awesome Korean daughter-in-law, Seong-ah.  I have tweaked it just a bit. I like it a little more soupy, so I use 6 cups of water instead of 4.  The options are also mine.  


In medium pot, bring 4-6 cups water to boil.
Add: the Ramen flavor packet
        1-2 tsp. beef base
        about 1/2 cup finely chopped celery
        4-5 green onions finely chopped
        one carrot finely chopped

After cooking the veggies about 5 minutes, add:
        the Ramen noodles

Cook three minutes, then added
        about 1-2 tsp. soy sauce.

Options: Add one medium tomato, chopped.

             Use chives or regular onions, if you don't have green 
             onions (however, green onions are best.)