Nothing is better than Grandmas cooking. This is an easy recipe for my Grandmas soups.
1 lb ground meat (ground round or sirloin)
1 c each: chopped onions, sliced celery, sliced turnip (optional)
2 - 3 c. approx. mixed vegetables
1 - 2 cans diced tomatoes
1/4 tsp. each: parsley, pepper
1/8 tsp salt (optional)
6 cans (3 cartons) low sodium beef broth
2 cloves garlic crushed & chopped
pinch red pepper flakes
In a skillet, brown hamburger over medium high heat 8-10 minutes, drain off excess fat.
Peel, crush and chop garlic.
In large saucepan combine, broth, tomatoes, onions, celery, hamburger, turnips, mixed vegetables, salt, pepper, parsley, garlic. Bring to a boil, for 15 min. stirring occasionally. Reduce heat and let simmer for 1- 2 hours.
Serves 12.
Moo Goo Gai Pan translated means Chicken with Sliced Mushrooms.
This is very simple recipe for a Chinese classic. Enjoy!
1 lb. boneless skinless chicken breasts or thighs (sliced)
1 c. sliced carrots
1 c. fresh snow peas
1 tsp. fresh ginger (minced)
1 - 2 T. low sodium soy sauce
1 can sliced water chestnuts
½ bell pepper sliced
1 tsp. corn starch
1/ 3 - 1/2 c water (adjust as needed)
1 c green onions sliced
8 oz. sliced mushrooms
1 - 2 T. oil (olive or canola)
1 tsp. sake (optional)
1/8 - 1/4 tsp. each: pepper, salt
Cut chicken into slices. Combine chicken, 1 tsp of the ginger, sake, salt, pepper and soy sauce in bowl. Toss to coat chicken and marinate for a few hours.
Heat oil in wok or saute pan over medium high heat. Add chicken slices, ginger, stir fry for 8 minutes. Transfer cooked chicken to bowl, set aside.
Add more oil if needed. Add veggies, stir fry for 7 minutes. Return chicken to pan, stir fry for 3 more minutes.
In a cup combine water and cornstarch. Mix well to dissolve cornstarch.
Push vegetables and chickento sides of pan to make well in middle of pan. Pour water mixture into pan. Let liquid reduce for 1 min. Stir to coat vegetables with sauce.
Serves 4.
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