SANDRA’S QUICK ASIAN VEGETABLE STIR-FRY WITH NOODLES

There are times when I have a craving for Asian food,

and this quick entree fits the bill perfectly...

Servings: 4 to 6
Prep: 10 Mins.

Cook: 10 Mins.

INGREDIENTS

Noodles:

8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions

Pre-steam broccoli:

2 cups fresh broccoli florets, cut smaller

--(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)

Vegetables:

2 tablespoons Mazola oil

2 cups pre-steamed (above) broccoli florets, drain water beforehand

1 small yellow onion, julienned

1/2 red bell pepper, julienned

1/2 orange bell pepper, julienned

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

--2 green onions, white and green parts sliced on the diagonal (added last)

Sauce:

1/3 cup low-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon ground ginger

1 tablespoon rice vinegar (unseasoned)

1/4 teaspoon sesame oil

3/4 cup low-sodium beef broth

Garnish:

1 TB roughly chopped fresh cilantro

METHOD

Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.

Begin cooking noodles, according to package directions.

Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.

Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.

Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!

SANDRA’S CLASSIC STROGANOFF over WIDE EGG NOODLES

A classic go-to recipe I have

prepared for my family

for many, many years that’s

very quick, easy, and tasty...

Servings: (4)

Prep: 5 Mins.

Cook: 20 Mins.

INGREDIENTS

1 lb. lean venison burger (or beef)

2 large shallots, minced

1 large garlic clove, minced

1 cup sliced fresh button mushrooms

2 teaspoons all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 (10.75 oz.) can cream of mushroom soup

1 can of milk (use soup can)

1 teaspoon dry mustard

2 teaspoons worcestershire

2 tablespoons quality white wine

3/4 cup sour cream

1 tablespoon finely chopped fresh parsley

Garnish:

1 – Green onion (green part only), finely sliced

--1 (12 oz. pkg.) wide egg noodles prepared according to package directions

METHOD

Brown ground beef over medium-high heat with shallots until beef is no longer pink and shallots are translucent.

Add garlic and mushrooms; sauté for 2 minutes. Add flour, salt, and pepper, and toss to combine; cooking for 1 minute.  

Add soup and remaining ingredients, except sour cream and parsley. Simmer uncovered 15 minutes; stirring occasionally. 

Remove skillet from heat, and stir in sour cream and parsley. 

Stir to combine.

Serve over prepared wide egg noodles, and garnish with sliced green onions. ~ Enjoy!

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Tip: I like to serve this main dish with a hearty garden salad drizzled with light vinaigrette.

SANDRA’S IRRESISTIBLE CRISPY CHINESE CHICKEN SALAD

This irresistible salad is like a meal in itself,
and fairly quick to prepare
using leftover chicken or shrimp as well...

Servings: (8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS/METHOD

Chicken:

4 skin-on bone-in chicken thighs

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough water to cover the chicken. Bring to boiling over medium-high heat; reduce heat to low. Cover the saucepan and simmer until the chicken is no longer pink and fully cooked through (170 degrees), about 30 minutes.  

Remove chicken thighs from broth and set to cool on a plate, and then remove skin and bones from breasts, and cut chicken into strips. (*See Tip below to save chicken broth for later use.)

Crispy rice noodles:

1 (8.8 oz pkg.) Chinese rice noodles

1/2 cup vegetable oil

Meanwhile, pour boiling water over rice noodles, and let stand for 15 minutes.  

Heat 4 tablespoons of oil in wok or skillet to 350 degrees.  

Drain the rice noodles.

To crisp noodles, using tongs carefully place tender noodles in small batches in the hot oil in wok to fry for about 2 minutes, and then drain on paper towels.

Dressing:

5 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon hot garlic chili sauce, more if you like it spicier

2 tablespoons honey

1 tablespoon sesame oil

2 teaspoons ground ginger

In a medium bowl, whisk together the soy sauce, rice vinegar, hot garlic chili sauce, sugar, sesame oil and ginger.

 Salad:

8 cups chopped romaine lettuce

1 (14 oz. can) bean sprouts, drained

¼ cup shredded carrots, about 1 carrot

--Prepared rice noodles, separate slightly

--Prepared chicken, cut into strips

1/3 cup finely chopped peanuts

1 tablespoon toasted sesame seeds

2 tablespoons finely chopped red onion

4 tablespoons finely chopped cilantro, or 2 tablespoons dried

In a large bowl, toss together the romaine, bean sprouts, carrots, noodles, chicken, peanuts, sesame seeds, green onions, and cilantro. Add the dressing, tossing to lightly coat. 

Serve immediately. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~

*Tip:  Save chicken broth by letting it cool, skim it (or use a broth/oil separator), and then store broth in an airtight container either in the refrigerator or freezer to make soups, stews, sauces, or gravies, and so on at a later time.

SANDRA'S LUSCIOUS LASAGNA EXTREME

This luscious lasagna takes my breath away...

Servings: (12)
Prep: 1.5 hrs.
--includes sauce
simmering time |
Bake: 50 mins.

INGREDIENTS

1 pound sweet italian venison/pork sausage
1 pound lean venison/moose/beef burger
1 spanish onion, chopped
2 cloves garlic, minced
2 (14.5 oz. cans) diced tomatoes
1 (6 oz. can) tomato paste
1 (15 oz. can) tomato sauce
1/4 cup filtered water
1 tablespoon granulated sugar
3 teaspoons fresh basil, chopped
--(or 1-1/2 teaspoons dried)
1-1/2 teaspoon Italian herb seasoning blend
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons fresh flat-leaf parsley
--(or 2 tablespoons dried)
12 no-bake lasagna noodles
1 pint ricotta cheese
2 cups mozzarella cheese, shredded
2 cups medium cheddar cheese, shredded
3/4 cup freshly grated parmesan cheese, shredded
--Plus more of these last three cheeses for topping

METHOD

In a large heavy-bottom pot, brown sausage, ground burger, onion, and garlic over medium heat until browned. Stir in diced tomatoes, tomato paste, tomato sauce, and water, then season with sugar, basil, italian seasoning, salt, pepper, and parsley. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.

Preheat oven to 375 degrees.

Spread some meat sauce in the bottom of a 9”x13” baking pan, just to cover. Arrange 4 no-bake noodles over meat sauce, spread with 1/3 of the ricotta cheese mixture, top with 1/3 of mozzarella cheese, 1/3 of cheddar cheese, 1/3 of the meat sauce, and sprinkle with 1/3 of the parmesan cheese. Repeat layers two more times, and end with sprinkling more parmesan, mozzarella, and cheddar cheese on top.

Cover with foil (sprayed underneath beforehand to prevent sticking to cheese), all the while trying to ensure the foil does not make contact with cheese. Bake for 35 minutes. Remove foil, and bake an additional 15 minutes, until lightly golden brown.

Cool for 10 minutes, allowing lasagna to set before serving. - Enjoy!

SANDRA'S TRANSLUCENT ASIAN NOODLES and PORK over RICE

Traditionally this spectacular recipe is served
to a ratio of 3 parts Asian noodle mixture on top
over 1 part steamed rice underneath, as I do as well...

Servings: (2)
Prep: 10 mins. |
Cook: 6 to 8 mins.
(+ 15 mins. to soak bean threads)

Posted: by Sandra

INGREDIENTS:

***Noodles:
¼ lb. dried bean thread noodles (found in the asian section)

***Meat
2 tablespoons peanut oil
½ pound pork, thinly sliced

***Sauce:
3 tablespoon low-sodium soy sauce
3 teaspoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon asian chili sauce
1 teaspoon honey (link to Homemade Alaska Fireweed-Clover Honey)
1 teaspoon fresh ginger, finely chopped
1 garlic clove, finely chopped
2 green onions, finely chopped diagonally
1 jarred roasted bell pepper, finely chopped
2 cups low-sodium chicken stock

Garnish:
1 tablespoons fresh cilantro, roughly chopped

--1 cup prepared steamed basmati rice

METHOD:

Prepare steamed basmati rice.

Cut the dried bean threads with kitchen scissors, and soak a ¼ lb. in a large bowl of hot water for 10 to 12 minutes, just until soft. Drain in colander, discarding the water.

Meanwhile, prepare all the sauce ingredients, stirring to combine in a medium-size bowl, and set aside.

Drizzle peanut oil in a large nonstick skillet and heat to medium-high. Add the sliced pork, and stir-fry until brown and slightly crispy, about 3 to 4 minutes. Pour the sauce ingredients into skillet to deglaze, and scrape the bottom to loosen any meat drippings. Add the noodles to the sauce in the skillet and heat just until the sauce simmers and the noodles are warmed through.

Place steamed basmati rice in two pasta bowls, and ladle the pork and noodles and sauce equally over the top, then garnish with cilantro. – Enjoy!