Tasty and Easy Recipes

Ingredients:
4 oz 85% lean ground beef
1 cup Green onions, with tops chopped
1 cl Garlic, minced
3/4 cup Chicken broth
2 tbsp (light) Soy sauce reduced sodium
1 tbsp Chile sauce
1 tsp Seasame oil
1/4 tsp Hot oil, (optional; see below)
1/4 tsp Red pepper flakes
2 tbsp Cornstarch
2 tbsp Water
1 cup Bean curd(tofu), cut into 1/2-inch cubes

Method:
Place ground beef, green onions, and garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken
broth, soy sauce, chili sauce, oils, and red pepper flakes. Mix
cornstarch with cold water. Add to skillet. Cook. stirring
constantly, untill sauce thickens. Gently stir in bean curd. Contiune
to cooking over medium heat 3 minutes.

Ingredients:
1/2 lb. meat, cut into strips (I use flank steak)
3 scallions, chopped
4 tablespoons soy sauce (I use low salt)
2 to 3 tablespoons sesame oil
4 potatoes, cut into matchsticks, with skin on (Idaho are good)
6 cups beef broth

Method:
Put some vegetable oil in a soup pot. Add meat and brown. Add potatoes and beef broth. Bring to boil. Cover and simmer 15 minutes until potatoes are tender. Add scallions, soy sauce and sesame oil. Simmer 5 more minutes.

Ingredients:
12 ounces lean ground beef or lean ground lamb
1 small fennel bulb, chopped (about 2/3 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
4 cups beef broth
2 cups water
1 teaspoon dried oregano, crushed
2 bay leaves
1/4 teaspoon cracked black pepper
1/2 cup orzo pasta
4 cups shredded escarole, curly endive, and/or spinach

Method:
In large saucepan cook beef, fennel, onion, and garlic, uncovered, over medium-high heat for 5 minutes or until meat is browned and vegetables are nearly tender, stirring occasionally. Drain fat, if necessary.
Add broth, water, oregano, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove bay leaves. Reserve for garnish, if desired.
Stir in orzo. Return to boiling; reduce heat to medium. Boil gently, uncovered, 10 minutes or until pasta is just tender, stirring occasionally. Remove from heat; stir in escarole.
To serve, ladle hot soup into bowls. Top with reserved bay leaves.

Ingredients:
1/2 pound beef shoulder or ribs, with fat removed
3 pieces of marrow bone
6 to 10 garlic buds, according to taste, unpeeled
1 large onion, peeled, whole
1 carrot, whole
1 large tomato, almost quartered, but not cut apart at bottom
4 sprigs parsley
4 sprigs dill
2 chicken legs, including thighs
1 zucchini
2 potatoes, peeled
4 celery stalks
1/2 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 cup cooked noodles or rice (optional)

Method:
Place the beef and marrow bones with 1-1/2 quarts water in a kettle. Bring them to a boil and skim the froth from the surface, removing every bit.
Lower the heat and add the garlic buds, (by being left unpeeled they do not get soft in the cooking.) Add the onion, carrot, tomato, parsley and dill. Cover the pot and cook, simmering for about 20 minutes. Remove the marrow bones.
Add the chicken legs, cover and simmer another 20 minutes. Add the zucchini, potatoes and celery, cover and simmer another 20 minutes.
Add the salt and additional spices and cook for the final 10 minutes, remove the garlic buds.
When serving, place a portion of rice or noodles in a large soup plate. Pour in some soup liquid and add meat and vegetable portions.