RECIPE: GROUND BEEF AND WIDE NOODLE SKILLET STROGANOFF

Many of us grew us with Hamburger Helper but few would admit to it being one of their favorite “guilty pleasures” when they need a big bowl of comfort on a cold winter day. I like the idea of a quick and hearty meal during the week and this one is super quick… and it will become one of your best go-to recipes when you want something homemade but don’t have a lot of time.

GROUND BEEF AND WIDE NOODLE STROGANOFF

Makes 6-8 servings depending on portion size

Time: About 30 minutes

INGREDIENTS

1 1/4 pounds ground beef (I used the 80/20 ground chuck for this)

1 large yellow onion, diced

2 tablespoons tomato paste

1/2 teaspoon kosher salt (Note: Worcestershire is salty so you may add less if you are watching your salt)

1/4 teaspoon ground black pepper

1 tablespoon Worcestershire

1 teaspoon Dijon mustard

1/4 teaspoon onion powder

1/4 teaspoon paprika

3-4 cups beef broth (I use unsalted)

8 ounces wide noodles (I use No Yolks Extra Broad noodles but you can use egg noodles)

1/3 cup sour cream

fresh Italian parsley or chives for garnish

DIRECTIONS:

Crumble the ground beef into a large skillet. Over medium high heat, brown the meat until it is done, about 5 minutes. Add the onion. Cook for 2 minutes. Drain the excess fat from the pan.

Add the tomato paste and cook over medium high heat for 1 minute. Add kosher salt, pepper, Worcestershire, Dijon, onion powder, and paprika. Stir together and cook 2 minutes more.

Increase the heat to high and add 1 cup beef broth, stirring up all of the browned bits from the bottom of the pan. Bring to a boil Add 2 more cups beef broth and bring back to a boil.

Stir the noodles into the mixture in the pan and make sure they are submerged in the liquid. Bring back to a boil. Add more of the remaining broth or add water as needed. Reduce to a simmer and cook uncovered until the noodles are done and the sauce has reduced, stirring occasionally but taking care not to break up the noodles.

Remove from the heat. Carefully stir in the sour cream. Taste and adjust seasoning as necessary and add garnish, if using.

Note: I keep some water boiling in the kettle to add to the pan so I don’t bring the temperature down. Also, if I have to add some water to the pan, I always add a bit of Better Than Bouillion beef base so the flavor is not watered down.)

RECIPE: CHICKEN & BUTTERNUT SQUASH CURRY IN A HURRY

I absolutely love curry. And now that I’ve learned how to make it easy and fast, I make it often. My mom would occasionally make curry but I found my love of curry from trips to—- wait for it—- London. There are so many great Indian restaurants in England; cute neighborhood places where my friends would often take me for a “Ruby Murray” which is British rhyming slang for a curry. This recipe transports me back to those cozy little spots with big tables full of incredible curry dishes of all kinds, complete with spices, condiments, and good friends.

CURRY IN A HURRY

Time: 30 minutes

INGREDIENTS

1 cup rice, made to package instructions

Two large chicken breasts, diced into big pieces

1 tablespoon olive oil or vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

3 tablespoons minced ginger

3 cups butternut squash, grated

5 whole canned tomatoes

1 1/2 cups low sodium chicken broth (may need a bit more)

2 teaspoons curry powder or to your taste

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/2 teaspoon garam masala

salt and pepper to taste

Pinch red pepper flakes or use your favorite heat- cayenne is also good

1/2 can coconut milk, shake well before using (about 1 cup- it is optional)

2 cups fresh spinach

1 cup frozen green peas

fresh scallions and lime for garnish

DIRECTIONS:

Cube and brown the chicken in olive oil over medium high heat.

Add onion, garlic, ginger and cook until those are just soft and onions translucent. Add the butternut squash. and cook for 2-3 minutes until it wilts down. Crush in 4-5 whole (canned) tomatoes. I always add a bit of the liquid from the can also. Add chicken broth and bring to a simmer. Start seasoning— add curry powder, turmeric, garam masala, cumin, salt, and a little heat -whatever kind you prefer-all to taste. I added red pepper flakes for the heat. Stir well. Taste. Adjust seasoning.

Add a bit more broth- you will want plenty of “sauce”... Add fresh spinach leaves, frozen green peas toward the end so they just heat through and stay green. Finish with the coconut milk if you have it— it is optional. Serve over hot rice and garnish with chopped scallions and a squeeze of lime juice.

RECIPE: CLASSIC SOUTHERN GULF SHRIMP AND GRITS

CLASSIC SOUTHERN SHRIMP AND GRITS

Serves 4

INGREDIENTS

For the Grits

3 cups 2% milk

1 cup water

1/2 teaspoon kosher salt and freshly ground black pepper to taste

1 cup stone-ground grits

1 tablespoon unsalted butter

2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish

 For the Shrimp

24 large fresh Gulf shrimp, peeled and deveined with the tails left on, save the shells to create a shrimp stock

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, finely minced

One 28-ounce can whole tomatoes, coarsely chopped, juice reserved

3 bay leaves

1 pinch ground cayenne pepper or to taste

Juice from 1/2 lemon

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon unsalted butter

 Directions:

For the grits: In a medium saucepan, bring the water and milk for the grits to a gentle boil. Whisk in the grits. Add the salt and pepper. Bring to a boil. Reduce to simmer and whisk the grits often to prevent sticking. Cook for 20-30 minutes or until the grits are soft and to a consistency you like. When the grits have thickened, stir in the cheese and butter and put a lid on the pot.

For the Shrimp: Add all the shrimp peel to a pot and cover with cool water. Bring to a boil over high heat. Reduce the heat to medium. Cook until the liquid is reduced by half. Allow to cool. Strain the shells and reserve the stock.

Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium high heat.

Add the onions and cook until soft and translucent, 2 to 3 minutes, stirring frequently. Add the garlic and cook about a minute.

Stir in the tomatoes with half their juice; add the bay leaves and cayenne and bring to a boil. Reduce the heat and simmer until the mixture is reduced and slightly thickened, about 10 minutes.

Return the heat under the tomatoes to medium high and add1/2 cup of the reserved shrimp stock and a bit more of the tomato juice, if desired. Once it is bubbling, add the shrimp and cook until the shrimp are pink and firm, approximately 5-6 minutes.

Remove the shrimp to a plate. Stir in the lemon juice into sauce. Taste and adjust for seasoning with salt and pepper. Add the final tablespoon butter and stir. Remove from heat and add the parsley. Return the shrimp to the sauce.

To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and sauce. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.