1 1/2 lbs flank or round steak cut into thin strips
1 clove garlic, minced
1/2 t. salt
1/4 t. ginger
1/4 t. sugar
1/4 c. soy sauce
2 green peppers cut into large chunks
1 lb. fresh bean sprouts
1 medium onion, sliced
4 medium sized tomatoes, quartered
2 T. cornstarch
1 c. beef broth
Heat oil in wok or large frying pan. Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink. Move meat from center of skillet; add soy sauce, green pepper and onion. Cook, covered about 3 minutes. Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes. Make a smooth mixture of cornstarch and broth; add to hot mixture. Stir gently until thickened. Service over hot white rice.
Live from beautiful Grayton Beach… a great recipe for a quick pasta for a large group. We have been in Grayton Beach, Florida since Saturday and tonight was Mom’s night to make dinner and she made this tasty pasta dish.
1 1/2 t. chopped fresh oregano or 1/2 t. dried oregano
1/4 t. salt
1/4 t. pepper
8 0z. dried vermicelli, cooked
chopped fresh basil for garnish
Saute shrimp and red pepper in 2 T. oil in a large skillet for just a few minutes until slightly pink. Arrange shrimp in a greased 11 x 7 baking dish; sprinkle with feta cheese and set aside.
Add remaining 2 T. oild to skillet’ ccok garlic over medium heat 1 minute. Add tomatoes and jice’ cook 1 minure. Stir in wince and next 4 ingredients; simmer uncvored, 10 minutes. Spoon tomato mixture over shirmp. Baek, uncovered at 400 degrees for 10 minutes. Serve over cooked vermicellie. Garnish. Yield 3 servings.
We have been trying to do meatless mondays for quite a while now. We have come to perfect this pasta dish over the past few months. It is quite adaptable and is a good way to clean out the refrigerator on a Monday night. It is definately worth it to make your own beans instead of using canned. They are firmer and stand out better with the pasta.
Monday Night Pasta (Pasta with Garlic and White Beans)
6-8 cloves of garlic or more, sliced very thin
bag of cannelini beans, or any white beans (canned beans work just fine too)
bunch of swiss chard, or broccoli, or broccoli rabe or whatever is left in the refrigerator
vegetable broth or chicken broth
salt, pepper, red pepper flakes if feeling spicy
1 lb of penne, rigatoni or whatever pasta you want
Soak beans in a pot of water overnight. The next day drain them and rinse them. Boil in a pot with salt until tender.
In large saute pan, heat a few tablespoons of olive oil and a tablespoon or so of butter. Saute the garlic on very low heat making sure you don’t burn it. Take your time and get them nice and soft. Don’t be stingy on the olive oil. When the garlic is nice and soft, about 15 minutes, add the greens to the pan and saute them for a few minutes. Add a few splashes of broth and put a top on the pan to help the greens cook. After the greens wilt put the beans in and keep the pan on low.
Meanwhile, cook the pasta al dente or even a touch under al dente as it will cook a little bit more with the sauce. When pasta is done, drain the pasta but keep a cup of the pasta water. Once the pasta is drained, put it in with the beans and greens. Mix everything up and add enough pasta water to get it to a nice creamy consistency. Adding pasta water is a great trick that brings everything together. Add salt and pepper if you want and last but not least lots of parmesan. Serve and enjoy.
We like this over tortellini but works with any kind of pasta.
2 jars (6 oz. each) marinated artichoke hearts in oil
¼ cup olive oil
2 cups chopped onions
2 T. minced garlic
½ t. dried oregano
½ t. dried basil
1 T. coarsely ground pepper
½ t. salt
Pinch of dried pepper flakes
1 can (28 oz.) plum tomatoes, with their juice
¼ cup freshly grated Parmesan cheese
¼ cup chopped fresh Italian parsley
Drain the artichoke hearts, reserving the marinade
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
Add the tomatoes and simmer for 30 minutes
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes