Quick and Easy Shoyu Ramen

 3 cups assorted vegetables green onion, carrots, snow peas, mushroooms, etc. sliced thin

boneless chicen breast or thigh meat (about 1 lb), sliced thin or pork or beef

6 oz ramen or about 2/3 of a 9.5 oz package

1 tsp olive oil

1 tbsp sesame oil

1 heaping Tbsp fresh or pickled ginger, chopped

1 clove garlic, minced, about 1 1/2 tsp

3-4 Tbsp soy sauce

1 tbsp rice vinegar or cider vinegar

1 tsp sugar (leave out if using cider vinegar)

1/2 tsp onion powder

4 cups chicken beef or vegetable broth or stock

salt adn pepper, to taste

garnish (optional): sesame sees, nori (dried seaweed), medium boiled egg (peeled and halved)

Recipe:  a bountiful kitchen

Air Fryer Green Beans

 1 lb fresh green beans

1 Tbsp olive oil

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Heat an air fryer to 375 degrees.  Meanwhile, trim the stem end from 1 lb green beans.  transfer to a large bowl.  Add 1 Tbsp olive oil, 1/2 tsp Kosher salt, and 1/4 tsp black pepper, and toss to combine.

2.  Air fry in batches if needed; Add the green beans to the air fryer basket and arrange into a single layer.  air fry until the green beans are crisp-tender, 8 minutes.  If you prefer your green beans a little more tender, give the basket a toss to redistribute the beans, then cook for 2 minutes more.

Low Carb Yellow Squash Casserole

 1 Tbsp olive oil

1 tsp butter

1 small onion, chopped

2 cloves garlic, minced

4 cups peeled adn cubed yellow squash

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/3 cup finely chopped raw almonds

1 cup shredded Colby-Monterey Jack cheese, divided

1/2 cup heavy whipping cream

2 eggs

1/3 cup coarsely chopped roasted, salted almonds

 

1.  Preheat oven to 400 degrees. 

2.  Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes.  Add squash, salt, and pepper; stir to combine.  Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes.  Transfer squash mixture to a large  bowl.

3.  Mix raw almonds and 1/2 cu Colby-Monterey Jack cheese  together in a bowl; stir into squash mixture.  Whisk cream and eggs together i a measuring cup or small bowl; stir into squash mixture.  Pour squash mixture into a 9x13 inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

4.  Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Serves 8

Vegan Sweet Potato Chickpea Curry

 3 Tbs olive oil

1 onion, chopped

2 cloves garlic, mnced

2 tsp minced fresh ginger root

1 (15 oz) can chickpeas, drained

1 (15 oz) can diced tomtoes

1 (14 oz) can coconut mik

1 sweet potato, cubed

1 Tbsp garam masala

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp salt

1/4 tsp red chile flakes

1 cup baby spinach

1.  Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes.  Add chickpeas, tomatoes, coconut milk, and sweet potato.  Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.

2.  Season with garam masala, cumin, turmeric, chile flakes, and salt.  Add spinach right before serving.

Serves 6

Sauerkraut Casserole

 2 cups sauerkraut

1 lb ground beef

1 small onion, chopped

1 garlic clove, minced

1/2 pint sour cream

1 cup rice

3 cups beef stock

1 tsp salt

 1/2 tsp pepper

In a skillet saute ground beef, onions and garlic until brown.  Drain most of the grease, but leave some.  In a large bowl add meat mixture, sauerkraut, sour cream, rice, beef stock and salt/pepper.  Mix well.  Place in a 13x9 inch casserole dish or a 5 cup casserole dish.  Bake in a 350 degree oven for 45 minutes to 1 hour.  ( may need to add more water if needed)

Recipe:  Paula Deen

Salmon Sauce

 1/2 cup butter

garlic, crushed or powdered, to taste

1 Tbsp Worcestershire sauce

1 Tbsp dry mustard

2 Tbsp ketchup

3 tsp soy sauce

Mix all ingredients in a saucepan

French Onion Chicken Skillet

 1/3 cup olive oil

2 lbs Vidalia onions, chopped into slices

salt, to taste

2 Tbsp balsamic vinegar

1/4 cup olive oil

4 chicken breasts, salt/pepper

1/2 tsp dried thyme

1/2 tsp dried sage

2 cups beef broth, 2 Tbsp flour

1 cup grated Swiss cheese

In a skillet saute 1/3 cups olive oil, onions and salt until golden brown.  Add balsamic vinegar and remove from heat and set aside for later. 

In skillet, add 1/4 cup olive oil.  Season both sides of  the chicken with salt, pepper, thyme and sage.  Cook until golden brown on both sides.  Remove from skillet and set aside.

In skillet add beef broth and flour.  Mix together with all the skillet bits. Put back in the onions adn chicken breasts.  Spoon sauce on top of the chicken.  Top with cheese.

Bake in a 350 degree oven for 5-7 minutes.  Serve.