Wednesday, October 25, 2017

Napa Cabbage Salad

1 head Napa cabbage - shredded
5 green onions (scallions), cut in small pieces
3/4 c sliced or slivered almonds
1/4 c sesame seeds
2 Tbsp butter
2 packages Chinese (Ramen) noodles with seasoning (uncooked)

Shred the cabbage and combine with the chopped scallions. Place in a storage container and refrigerate this mixture. Brown the almonds and sesame seeds in 3 Tbsp butter for about 3 minutes. Cool for a few minutes, place in a container and set aside.

 Dressing:
1 c olive oil
1/2 tsp salt
3 Tbsp soy sauce
1/2 c white wine vinegar

Combine all dressing ingredients in a heavy bottom saucepan and bring to a boil for one minute. Let this cool. If you aren't serving right away, pour into a mason jar or other container. Do not refrigerate.
Crunch up the uncooked Chinese noodles and place in a storage bag or other container with dressing. 

When you are ready to serve, shake up the dressing and pour it into the cabbage-onion mixture. Toss in the almonds and sesame seeds, as well as the Chines noodles, and mix well. Serve immediately. Walnuts can be substituted for almonds, or in addition to them. Hulled hemp seeds can also be added.

Saturday, October 7, 2017

Skillet Shepherd's Pie

Servings: 8

Ingredients for Meat Mixture
1 tbsp olive oil
1 1/4 lb lean ground beef
salt and pepper to taste
1 large onion chopped
1 clove garlic minced
½ tsp red pepper flakes
2 tbsp Worcestershire sauce
1.9 oz onion soup mix
1 cup beef broth
2 cups frozen veggies (peas, carrots, green beans and corn)

For Mashed Potatoes
6 large potatoes peeled and cut into cubes
4 tbsp butter softened
2/3 cup milk
1/4 cup
Parmesan cheese
salt and pepper to taste
1 tbsp fresh parsley for garnish

Instructions
1. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
2. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for about 5 minutes or until it's no longer pink, breaking it up as you go along.
3. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
4. Preheat the oven 350 F degrees.
5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
7. Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
8. Garnish with more parsley and pepper and serve warm.

 Recipe Notes: Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days

Time from prep to cooking to table: 1 1/2 hours

Delish!!!