Veggie Noodle Stir-Fry

 VEGGIE NOODLE STIR-FRY 
Printable Recipe

• 3-4 bundles veggie noodles (Asian Market)
• 1 tablespoon canola oil
• 1/2 yellow onion, sliced
• 1/2 red bell pepper, sliced 
• 1/4 lb. snow peas or snap peas 
• 2 tablespoons teriyaki sauce (Kikkoman, purple label)
• Sesame seeds to top, (optional) 

1. Slice onions & peppers.

 2. In a medium pot bring a quart of water to a boil, at a rapid boil add noodles & cook for two minutes, strain when done. If you are using different noodles, egg or soba noodles,  follow the directions on the package.

 3. Warm oil in a pan over medium heat. Saute onions & peppers for 2-3 minutes.

 4. Add snow peas & saute for another 2 minutes. 

5. Add cooked noodles & teriyaki sauce to the pan of veggies. Using tongs to mix well. 

Cook for another minute or two & serve warm. 

 Plate Finished Product

STORY BEHIND THE DISH

I came across these veggie noodles years ago at the Asian Market by my parents house & I have loved cooking with them ever since. They are more a low mein type of noodle & they cook in just a minute or two! They are delicious & I enjoy them as a side dish for any Asian style meal.

 

MODIFICATIONS 

 There are so many things that can be added to this dish, garlic, broccoli, snap pleas, any colored bell pepper, watered chestnuts, mini corn, bean sprouts, squash, zucchini, green beans, carrots, cabbage, or even nuts such as almonds, peanuts, or cashews. This side pair well with Asian Flank Steak, Asian Salmon Patty, & Korean BBQ Short Ribs.

Beer-Braised Short Ribs

 BEER-BRAISED SHORT RIBS 
Printable Recipe

• 2 lb. beef short ribs
• 3 tbs. canola oil or olive oil
• 1/2 cup pearl onions or diced onions
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 6-8 garlic cloves, sliced
• 2 cups stout beer or beef broth
• salt & pepper 
• flat-leaf parsley to top, optional

1. Season the short ribs on all sides with salt, pepper, & 1-2 minced garlic cloves.

2. Over medium-high heat, warm the canola oil until almost smoking. 

Brown the ribs on all sides, 3-4 minutes on each side. 

 3. Transfer meat to the Crock Pot & continue working on the veggies.

 4. Peel pearl onions or dice regular onions, chop carrots, celery, & finely slice garlic. 

5. In the same pan over medium heat, saute onions, carrots, celery & garlic and cook, stirring occasionally, until softened, about 3-4 minutes. Season with salt & pepper.

6. Pour veggies over short ribs. 

7. Pour beer or broth in pan to collect flavors & then pour into Crock Pot over veggies & ribs.

8. Cook on HIGH for 4 hours or LOW for 6. 

9.Transfer the ribs into a bowl & cover with aluminum foil. Skim the fat off the sauce. 

10. Using a blender, let cool for 5 minutes before blend, then puree the sauce until smooth.

Save some whole veggies on the side to top ribs when serving. 

Plate Finished Product

STORY BEHIND THE DISH

A few months ago I saw a this recipe for short ribs in a William Sonoma cookbook, but it was to be made in a dutch oven. Since I do not have a dutch oven & I am seeking new great dishes for the Crock Pot I figured why not? This is a great dish as a week night dinner or even for a dinner party with good friends & good wine. 

 

MODIFICATIONS/Whole30

For Whole30 & Paleo use olive oil & replace beer with beef broth. I used pearl onions which can be more work, so if you do not have the time, just chop a regular onion. This dish would pair well with Garlic Roasted Mashed Potatoes, Red Smashed Potatoes, Sweet Potato Mash or Creamy Polenta with Carrots & Spinach (as pictured). Don't forget you can always use gluten free beer or beef broth to make this a gluten free dish!

Simple Sweet Slaw

SIMPLE SWEET SLAW
Printable Recipe

SLAW 

(you can buy a pre-cut bag or make your own below)

• 1/2 head green cabbage, shredded 
• 1/2 purple cabbage, shredded
• 1 large carrot, grated
• 2 tablespoons chives, chopped 

DRESSING

• 1/8 cup canola or vegetable oil
• 1/2 cup mayonnaise
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1 teaspoon celery seed
• 1 teaspoon salt

1. Add all dressing ingredients into a mason jar or dressing bottle.

2. Shake well or whisk in a bowl. 

 3. Chop all slaw ingredients & mix in a bowl.

4. Pour in half of the dressing & mix well. Continue adding dressing &

 mixing until it is dressed to your liking. 

5. Serve in ramekins as a side dish & keep cold until ready to eat. 

  

Plate Finished Product 

STORY BEHIND THE DISH

Nothing pairs better with some southern BBQ than some good old fashioned coleslaw. Since my brother-in-law is from Alabama there is a lot of southern cooking going on at family events, especially when football is involved. This is a great side dish for pulled for sandwiches, pork tenderloin, or serve it up with some fried chicken.

 

MODIFICATIONS 

I normally make this recipe with oil & vinegar, no mayo, but sometimes mayo just make things better. You can also replace the chives with onions or some scallions. If you want to lower the calorie count simply toss the slaw with some oil, red wine vinegar, salt, & pepper. Still a great taste & almost half the calories!

 

Creamy Polenta with Carrots & Spinach

CREAMY POLENTA WITH CARROTS & SPINACH 
Printable Recipe

• 2 cups cooked polenta, cooked
• 1 cup frozen spinach 
• 1/2 cup carrots, diced   
• 1/8 cup onions 
• 1 tablespoon butter 
• 2 tablespoons vegetable broth
• 1 tablespoon milk
• 1/8 cup shredded Parmesan cheese  
• 1 teaspoon salt & pepper

 1. In a medium saucepan melt butter & saute onions over medium heat for a minute. 

 2. If you use fully cooked polenta cut into pieces. 

3. Add carrots & cook for 2-3 minutes.

4. Add spinach & cook for 2-3 minutes.  

5. Add veggie broth & cook until evaporated.  

6. Add polenta & mash with a fork breaking down until creamy. 

7. Add milk, cheese, salt & pepper. Stir until well mixed & serve hot.

Plate Finished Product

STORY BEHIND THE DISH

One of my favorite items in the Trader Joe's frozen section is the creamy polenta. I have used it as a side dish, in soup, & just to eat cause it's that delicious. I decided to try to recreate a similar dish & I think this is pretty darn close. 

MODIFICATIONS 

There are many things that can be added or removed from this recipe, other veggies can be used, broccoli, red peppers, zucchini, squash, etc. Or if veggies are not your thing you can just cream the polenta & add cheese. It is a great alternative for mashed potatoes & pairs well with red meat, pork, or poultry.