Mix well so there are no layers in the liquid. Add meat and marinade to a gallon zip-lock bag. I usually marinate it for two hours at room temperature. Any longer than that, put it in the fridge.
1/2 cups fat-free Greek-style yogurt
1 tablespoon all-purpose flour
1 peeled grated turnip
2 1/2 lb shredded Gruyère cheese
1 tbsp butter, melted
Chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Other spices to taste
1 lb potatoes fried as hashbrowns
4 eggs
Make the hashbrowns and let cool.
Mix yogurt (or sour cream) with flour in large bowl. Add rest of ingredients except eggs and mix. Add to small greased pan so mixture is 1/2 inch deep. Bake at 400 for 30 minutes or until bubbly.
Pull from oven and make four indentations for eggs (use spoon). Crack an eggs into each indentation and return to oven for 8 minutes.
Serves 4
Whip the eggs, water and salt until frothy. Stir in flour gradually with whip until it pulls from the side of the bowl.
Push dough through spaetzle maker into boiling water. Stir for two minutes, then drain. Place on kitchen towel in flat container, store in fridge.
When ready to serve, saute in butter to warm up.
Cut thin slices of pork and pound to 1/4 inch thickness. Dredge in seasoned flour. Saute shallots in butter and add the cutlets to be browned on each side. Add Sherry and wine, simmer for two minutes. Add brown sauce and simmer for one half hour.
Serve with spaetzle or wide noodles.
INGREDIENTS
3 cups cooked rice (day old is best)
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbsp chopped green onions (optional)
INSTRUCTIONS
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
1-2 pounds (1kg) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) olive voil
3 large carrots (10 ounces; 280g), diced
1 large yellow onion (12 ounces; 340g), diced
2 celery stalks (6 ounces; 170g), diced
4 medium cloves garlic, roughly chopped
2 quarts (2L) homemade or store-bought chicken stock (see note)
Sachet of 3 sprigs fresh thyme, 4 bay leaves, 10 whole black peppercorns
1 cup (7 ounces; 200g) pearled barley
1 tablespoon (3ml) Asian fish sauce
Minced fresh parsley, for garnish
Cut the beef into large chunks and brown in oil in dutch oven. Set aside to cool and cut into bite size pieces. Add 1 quart of chicken stock and heat up. Add cut meat scrape browned meat from bottom of pan. Add sachet of herbs. Simmer for one hour.
Saute vegetables and garlic in large fry pan.
Pour beef and stock into large soup kettle. Add vegetables, barley and fish sauce. Simmer for half an hour, adding stock as needed. You may not need two quarts of stock total.
From Serious Eats – Beef Barley Soup
Slice carrots and onions (large julian)
Cut up chicken into small pieces
Cook noodles to al dente
Saute vegetables, set aside
Saute chicken until half done on medium
Add garlic on medium low
Add in this order:
Stir between each added ingredient while scraping brown stuff from bottom of pan. Add more fish sauce or soy sauce to taste.
Serve with rice. Garnish with lime slice, cilantro and top with crushed peanuts.
May substitute shrimp for chicken.
Fry chops in skillet long enough to brown them on both sides. Place in oven-proof pan and add one or two cups of soup stock. Bake at 325 for fifteen or twenty minutes. Add stock if needed.
Remove from oven and set chops aside. Add more stock so there is enough for gravy (one cup). Add two tablespoons of flour or cornstarch to a small amount of stock and shake it well. Whisk slowly into gently boiling stock until thickened to desired consistency.
Serve with green beans and mashed potatoes.