Beef Stew

1-2 # left over roast beef cut into bite size pieces

1 C dry red wine

2 Tb minced garlic

2-4 med. carrots chopped

1 1/2 C (1 lg) chopped onion

1 1/2 C chopped celery

1/2 C chopped green pepper

1 teas thyme

1/2 teas pepper

1/2 teas marjoram

1-2 C diced potato or turnip

1 can diced tomatoes

1 C chopped kale optional

1 teas browning sauce

1 bay leaf

32 oz. beef broth

(any left over gravy you may have)

Throw it all in a pot and simmer until veggies are soft, use flour or brown gravy mix as needed to thicken.  Dumplings are good too with this.....

Minestrone Soup-Easy

I need to take my own photo next time :)

• 3 cups chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can white beans, drained
• 1 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1/2 C chopped cabbage
• 1/4 C parsley
• 1 cup onion, chopped
• 1 teas chopped garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• 1/2 teas black pepper
  
• 2 cups cooked small shell pasta
• 1 medium zucchini, chopped
• 4 tablespoons grated Parmesan or Romano cheese
• Basil sprigs, garnish, optional

Directions

In a slow cooker or soup pot, combine first group of ingredients. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or simmer in pot for a while until veggies are soft.

Thirty minutes before the soup is done cooking, add zucchini. Cover and simmer 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls  with pasta and sprinkle parmesan cheese over top. Garnish with basil, if desired.

I made this recipe 4X and froze the soup without the pasta....mmmmm

original:  http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34496_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Curry Pork Noodles

This was a gift for Christmas:  Dinner and a Movie.  All the food ingredients in a bowl with a DVD - fantastic, yummy creative idea!  Thanks Craig and Connie!

7.5 oz. Udon Noodles

2 Tb cornstarch

1 can coconut milk (2C)

1 Tb oil

1/2 C chopped onion

2 sweet red pepper, chopped

6 garlic cloves, minced (2 teaspoon minced garlic from jar)

4 tsp minced fresh ginger

4 green onions, chopped

2 tsp curry powder

1/2 tsp salt

1 - 1 1/2 pound pork tenderloin, cut into bite size pieces (or chicken)

1 Tbs lime juice (optional)

1 Tbs chopped fresh parsley for garnish (optional)

1.  Boil 6 C water, add Udon noodles and boil for 5 minutes.  Drain, rinse and keep warm.

2. In small bowl, stir together cornstarch and coconut milk, set aside.

3.  Heat oil on medium in wok (I don't have a wok, so I used a large fry pan).  Add onion; saute' 2 minutes.  Mix in red pepper, garlic, ginger, green onions, curry and salt, cook 2 minutes.  Toss in pork; cook 5-8 minutes, or until pork isn't pink inside.

4.  Create a well in center of pan.  Add milk mixture and lime juice.  Heat 30 seconds or until it starts to thicken;  mix into the rest of the ingredients.  Cook 1 minute.  Serve over noodles.  Sprinkle with parsley.

To make spicy, add 1/2 teas red pepper flakes to step #3

This goes fast, so if you have everything cut before you begin, it makes it easier...yumm!  

Enough for 2 really hungry or 4 normal people.