Egg Noodles & Spinach

Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

In a large skillet, add about 1 tablespoon EVOO and the butter to melt over medium heat. 

Add the garlic and shallot (or onion) and cook for 3 minutes. 

Add the spinach to wilt (or heat through the thawed spinach).

Toss with noodles.

Beef Stroganoff

 

Ingredients

• 1/4 teaspoon garlic powder
• 2 pounds chuck roast, cubed
• 1/3 cup plus 3 tablespoons flour
• 2 tablespoons canola oil
• 1 large yellow onion, sliced
• 1/4 cup cognac or dry sherry
• 3 cups low-sodium beef broth
• 1/2 tablespoons butter
• 1 8-ounce package cremini mushrooms, sliced
• 1/2 cup sour cream
• 1 pound cooked, buttered and seasoned egg noodles
• 3 tablespoons chopped fresh chives

Yield

Serves: 8

Preparation

In a large bowl, mix the garlic powder with 1 1/2 teaspoons salt and 1/4 teaspoon cracked black pepper. Pat the beef dry with paper towels and add to the bowl; toss to coat. Add 1/3 cup of the flour and toss again.

In a Dutch oven, heat the oil over medium-high. Working in batches, add the beef and cook until browned on all sides, about 5 minutes per batch. Transfer to a plate.  Reduce the heat to medium and add onion.  Cook, stirring often, until fragrant and starting to soften, about 2 minutes.  Add the cognac and cook, scraping up any brown bits with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours.

Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.

In a large skillet, melt the butter over medium. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer until the meat is tender, about 30 minutes longer.

Stir in the sour cream and season. Place the buttered, seasoned egg noodles in a large bowl; spoon the beef over. Garnish with chives.

Pepperoni Chicken

 

Ingredients

• About 3 tablespoons olive oil, divided
• 4 to 6 boneless, skinless chicken breasts, pounded to 1/2-inch thick
• Salt and pepper
• 1 small onion, finely chopped
• 4 cloves garlic, sliced or chopped
• 2 red chili pepper, such as finger or Fresno, seeded and halved lengthwise then thinly sliced OR substitute 1/2 cup finely chopped sweet red bell pepper for less heat
• 1 sprig fresh oregano, chopped or 1 teaspoon dried oregano, lightly crushed in your palm
• 2 tablespoons tomato paste
• 3 to 4 ounces (about 3 to 4 inches) good quality pepperoni, casing removed and coarsely grated or very thinly sliced into matchsticks
• 1/2 cup dry red or white wine
• 1 28-ounce can San Marzano tomatoes, crushed by hand
• 1 ball fresh mozzarella cheese, grated or very thinly sliced, for topping
• A few leaves of basil, torn

Yield

Serves: 4-6

Preparation

Heat a large, ovenproof skillet over medium-high heat with 2 tablespoons of olive oil, 2 turns of the pan. Season chicken with salt and pepper on both sides then add to hot pan. Brown on both sides then remove to a plate and cover to keep warm.

Add another turn of olive oil to the pan along with the onion, garlic, chilies, oregano, salt and pepper; stir 2-3 minutes. Add tomato paste and stir a minute; add pepperoni and stir again. Add wine and scrape up drippings; add tomatoes and a few leaves basil. Simmer 20 minutes. 

 
Preheat broiler and place a rack in the center of the oven. 
 
Arrange chicken in the sauce so it’s submerged. Top with mozzarella and transfer skillet to the oven. Let brown and bubble, remove and top with a few additional leaves of basil. Serve from hot skillet.