Beef Stew (in the Slow Cooker)

 I love the slow cooker aka crock pot.  I purchased the Hamilton Beach Stay or Go one with the sealable lid and probe thermometer.  Honestly never used the thermometer but this cooker is amazing.  Has a great easy to use display and came with a spoon that snaps onto the lid.  Anyway, after I bought it I used it a lot, then I kind of dropped off a bit, but now its back!  I already made pulled pork with beans and this incredible beef stew.  It always reminds me of my grandma- she used to make this (on the stove top) and the smells always take me back.  Even my mom cooked this in the slow cooker and threw it over some buttery egg noodles- no one can resist.  My fiance says he likes it better when I don't use the slow cooker- but his tone turned around when I broke out this recipe. 

Slow cooker recipes are great because you prep the night before and then just turn on in the morning before work and you have dinner already made.  Just boil some water for the egg noodles and you are set!

Ingredients

• 1 bag of wide egg noodles
• handful of parsley, chopped for garnish (optional)
• about 2 pounds of stew beef chunks- they are called different things in the store- most likely it has the word stew on it.
• 3 carrots, chopped into big pieces
• 3 ribs of celery, sliced into big pieces (use the leafy tops too!)
• 1 large onion, sliced or chopped
• 2-3 garlic cloves, smashed or chopped
• 2-3 bay leaves
• pinch of dried or fresh rosemary
• 1 tablespoon of fresh thyme (or 1 tsp dried)
• 1 tsp dried sage (or 1-2 fresh leaves, chopped)
• 3 beef bouillon cubes (Instead of this & water you could just use 3 cups of stock)
• 3 cups of water
• 1/2 cup of dry red wine
• 1-2 tablespoons of Worcestershire sauce
• lots of freshly cracked pepper

1. Put everything except the noodles and parsley into the slow cooker. (As I said you can pile everything into the pot the night before and just pop into the fridge.  Pull it out in the morning and just turn on the crockpot.)
2. Cook on low for 8 hours (You could probably do as little as 6 hours, but I work for 8 hours so it works out perfect)
3. When you are ready to serve, boil the egg noodles and drain. (You could toss with butter if you want)
4. Top the noodles with the stew and garnish with parsley. Enjoy!

Asian Style Chicken Noodle Soup

So this is a cross between chicken noodle soup, wonton soup and miso soup.  The recipe consists of simple ingredients that make a pretty tasty (and healthy) meal.  It tastes just like you would get from take-out.  Fry up some wonton strips and top off the soup for extra crunch!

Edamame is an immature soy bean (literally means "twig bean").  It is an amazing accomplishment by nature.  It is the only vegetable to house enough proteins that make it a complete protein- like the complete proteins we receive from meats and eggs- but with virtually no fat.  The soy bean (as most of you may know) becomes tofu and I think more of us are familiar with the benefits of tofu.  Edamame and all preparations of soybeans are rich in carbohydrates, protein, dietary fiber, omega-3 fatty acids and micronutrients, particularly folic acid, manganese and vitamin K. (http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9872/2)

For even more info on edamame (and a better explanation of what I was saying before) check out this episode of Good Eats http://www.youtube.com/watch?v=9EZR9medTB4 & Part 2 http://www.youtube.com/watch?v=WI71jcY1mmQ&feature=related

Napa Cabbage: It is my favorite cabbage.  It is a mild flavored Chinese cabbage that is a sign of prosperity in China. Cabbage is super healthy for you in general.  The tops of the cabbage will wilt and be tender but near the root end it will remain crunchy.  This cabbage is even great raw in cole slaw.

Ingredients

• 3 boneless skinless chicken breast
• 1 bag of edamame (I had unshelled, so I just shelled them myself- you can buy already shelled ones too) (about 1-2 cups of beans)
• about 1 - 1 ½ lbs of napa cabbage, shredded
• 1 small onion, sliced (or you can use scallions- about 3 or 4 of them sliced thin)
• ½ bag of egg noodles (I think that's about 5-6 oz.)
• ¼ cup of soy sauce
• 2 tablespoons of ginger, freshly grated
• 2 garlic cloves, grated
• 6 cups of water
• 2 chicken bouillon cubes (optional)
• salt and pepper
• about 1 tsp red pepper flakes

Directions

1. In a big pot add some oil and heat that over medium heat- when the oil is hot add the onions and season with salt.  Let that cook about 5 minutes.
2. Add the ginger, garlic, red pepper flakes, and pepper.  Cook for about 2 minutes until very fragrant.
3. Add the water, bouillon cubes and soy sauce.
4. Add the chicken (whole breast pieces- we are going to poach them)
5. Bring the water up to a boil and reduce to a very light simmer- we are gently poaching the chicken- we do not want to boil it.
6. Cook that about 15 minutes until the chicken is cooked through.
7. Remove the chicken when done and reserve.
8. Bring the water to a boil and add in your egg noodles.  You can really use any type of noodle you want here- even small cut pasta would do.
9. When the egg noodles are done- about 5-7 minutes, turn off the heat and add your edamame and cabbage.
10. Slice or shred your chicken and return back to the pot.
11. Taste the soup before serving- might need more salt- I also like to add a bit of freshly grated ginger at the very end to give it a fresh taste.

Chicken w/ Onion Mustard Gravy

Chicken w/ Onion Mustard Gravy served over egg noodles and the veggie of your choice.  Ok, first of all, I don't know anyone who doesn't love egg noodles.  They are the side dish to comfort food, fun for kids, and cheap (especially when you get them on sale- look for them when they have the Jewish holidays).  Anyway, my particular memory of egg noodles is when my mom did a pot roast in the crock pot and then served it over egg noodles- yum (that recipe will have to be another day).  For now- here is a super quick, cheap, delicious and, of course, impressive recipe that you can cook tonight with just a couple ingredients you probably already have on hand!

  

Ingredients

• Chicken breasts- figure one per person- I used 3 and butterflied them to make thinner cutlets so they would cook faster- but you can certainly leave them whole- or use skin on or bone in chicken breasts or thighs etc etc.
• about a cup of regular all purpose flour- for dredging and the gravy
• 2 cups of chicken broth
• 2 tablespoons of dijon mustard
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon fresh thyme, chopped (if dry use about a tsp)
• salt and pepper of course
• 1 bag of wide egg noodles
• side vegetable of your choice- I just roasted some sweet potatoes and carrots (dice both into similar sizes- toss with oil, salt, pepper, a little cayenne and fresh thyme- roast for about 15-20 mins on a 425 degree F oven until soft and brown)

Directions

1. In a shallow dish/plate put your flour.  Season your chicken with salt and pepper and then dredge your chicken in the flour.  In a skillet over high heat add some oil and fry your chicken until golden brown on each side.  If they are not cooked all the way through- don't worry- we will continue to cook them later- for now take out of the pan and reserve. (remember the thinner the cut of chicken the faster it will cook)  I had to cook my cutlets in two batches.

2. When all your chicken is done browning- add a bit more oil to your skillet and lower the heat to about medium high and add your onions, thyme and garlic.  Cook a couple minutes until soft. (Don't let them burn! If they are browning too fast lower the heat!)
3. Then (if you're comfortable) use some of the leftover flour from dredging to coat the onions.  Overall I used about a 1/4 cup of flour.  If you are not comfortable using that flour- just use fresh flour.  Cook the flour out about a minute or two.  If you thought we are making a roux- you are right!
4. Next add the chicken stock and gently whisk to combine.  Cook over medium heat until thickened (about 5 minutes).  Then slide the chicken pieces back into the gravy and either just heat through- or continue cooking if your chicken wasn't cooked through yet.



5. Serve over egg noodles!