Catching Up!

Hi Readers,

Sorry I have been so delinquent in my posts. After returning from Mexico I was offered a new job so I have been busy busy busy trying to get my current job organized and not leave my team in a total lurch!

Anyways, here are a few meals from the past week. The theme of the week is "cook what you have because you are poor from being on vacation"

SLOW COOKED VEGETABLES AND RICE

Rice is a cheap dinner's best friend. By combining with slow cooked veggies the rice becomes infused with delicious rich flavor, for an easy and delicious meal.

INGREDIENTS

• Yellow Onion, rough chopped
• Red & Orange pepper, rough chopped
• Fennel, rough chopped
• 2 Cloves Garlic, rough chopped
• Small Yellow Potatoes, cubed
• Ginger, minced
• Chili Powder
• Paprika
• Oregano
• Chili Oil
• Honey
• S&P
• Bloody Mary Mix or can of whole tomatoes
• Black Beans
• Rice

Toss the vegetables with the ginger, chili powder, paprika, oregano, chili oil, honey and S&P to taste. Heat up a large oven safe pot or your crock pot pan with a bit of olive oil over high heat. Add all the veggies and cook for a few minutes until warmed through. Add your bloody mary mix (or a can of tomatoes plus liquid) until the veggies are barely covered, then add 1/2 - 1 c water. The bloody mary mix is a great tomato base as it's already seasoned. Bring the whole thing to a low boil then place in the oven to slow cook, or in your crock pot base for 2 hours on low. Bring the beans to boil for 10 - 15 minutes, then add to the crock pot and allow to cook until tender (90 mins).

When the beans are tender, add your rice. I used jasmine and cooked, uncovered, for 20 minutes. Be sure to check frequently to make sure there is enough liquid in the pan. Serve with fresh chopped cilantro.

EGG NOODLE SOUP WITH BEEF DUMPLINGS

I had a bit of leftover ground chuck that I had no idea what to do with. I decided to mix it with breadcrumbs and parmesan to make dumplings for soup. It was a great way to stretch my dollar!

INGREDIENTS

• Ground Chuck
• Garlic, minced
• Bread Crumbs
• Parmesan, shredded
• 1 Egg
• S&P
• Paprika
• Egg Noodles, cooked
• Yellow Onion, thinly sliced
• Chicken Stock
• Cilantro, minced
• Sesame Oil

Combine the beef with the garlic, bread crumbs, parmesan and egg. You want this to be pretty dry, resembling dough more then meatball. Season with S&P and paprika (if you have it) and roll into small balls. Refridgerate for 45-60 minutes until firm.

Saute the yellow onions until tender and add the chicken stock. Bring to a low boil and add the beef dumplings. You'll know they are done when they float to the surface. Add the egg noodles, cilantro and a bit of sesame oil...joila! Dinner is served!