Why I Love Cooking and A Classic Beef and Noodles Dish

I don't quite know where my absolute passion for cooking came from. My brothers and I were so blessed to have grown up with a hot, homemade dinner on the table every single night, ready at 6pm when my dad walked in the door. My mom is an amazing cook, and some of my best conversations with her happened when she was standing up against the stove, hand on hip, stirring up something wonderful. She taught me to experiment with foods and more importantly, showed me that food is really love. Mom, you changed the course of my life by showing me that, and I will be forever grateful. Thank you!

My mom and I both learned a lot about cooking from my Gramma, my father's mother. She's a great cook and is responsible for many of the traditions my family has today on holidays. She and I are very close, and regularly talk on the phone to catch up. Despite an over 50 year age difference, she "gets" me, and encourages me. She bought me some of my best pots and pans for the kitchen, and lets me comb through her binders and binders of recipes when I visit her. Since she is getting older, I want to learn everything I can from her so I can pass traditions and recipes down to my family one day.

When I visit her, Gramma often pulls up a chair at her kitchen table and walks me through a recipe.This photo is exactly how she looks when we're saddled up to the stove! Last time I saw her, we made Beef and Noodles, a classic comfort dish my father grew up on. The tomatoes tenderize the meat, so you don't have to get an expensive cut. The cloves add another layer of really interesting flavor you can't quite put your finger on. One ultimate dish of comfort.

Here's her recipe:

Ingredients: 

2 lbs beef chuck, cubed or cut into strips
4 chopped green onions
4 gloves garlic
2-3 whole cloves (don't make the recipe if you don't have this!)
2 bay leaves
1 tsp salt
1/4 tsp pepper
1 1-lb. can of tomatoes (diced or crushed works)
1 pint mushrooms, sliced
4 oz egg noodles
1 cup beef stock
1 can V8

Directions:

1. In a large pot, combine the first 8 ingredients. No need to brown the meat, just let it simmer be for 1 1/2 to 2 hours. 
2. After ~2 hours, add the mushrooms (if you likemushrooms), egg noodles and stock and simmer for another 20 minutes until the noodles are cooked through.
3. For a thinner sauce, or to add more liquid, use V8.
4. Remove the bay leaves and serve.
 

Pretty Darn Close: Asian Ginger Wagyu Beef Lettuce Wraps

I'm a big fan of recipes that try to replicate restaurant classics, especially when they come out close to or better than the real thing. Last night, I decided to try and recreate the lettuce cups from P.F. Chang's. I had these for the first time with my aunt when they first came out years ago and have loved them ever since! This recipe is a VERY close second, and knowing I made it at home (and knowing exactly what went into it and that fresh, quality ingredients were used) helped me feel better about keeping healthy. Plus, low carb at night helps my stomach look a teeeeeeeensy bit flatter in the morning. ;)

The trick to this recipe is the vinegar/soy cocktail poured over the meat at the end. It gives it complex flavor while adding the perfect amount of tang.

Ingredients

1 pound Wagyu beef (or any lean ground beef)
2 teaspoons olive oil
1 large onion, chopped
3 cloves fresh garlic, smashed
1 tablespoon soy sauce, plus one tablespoon reserved
1/4 cup hoisin sauce
3 tablespoons minced pickled ginger
1 and 1/2 tablespoons rice vinegar (I used rice vinegar, but you can use rice wine vinegar too. What's the difference?), plus 2 tablespoons reserved
2 teaspoons Asian chili pepper sauce
2 (8 ounce) cans water chestnuts, drained and chopped
1 bunch scallions, chopped
2 teaspoons Asian (dark) sesame oil
Peanuts, chopped
2 carrots, cut into matchsticks
1 head iceberg lettuce

Directions

In a nonstick skillet, brown the beef (Wagyu beef cooks quickly!). Transfer the beef to a bowl and keep warm while you make the sauce.

In the same pan, add the olive oil and saute the onion until slight;y translucent. When the onions are limp and nearly cooked through, add the garlic and sautee for about 2 minutes, until fragrant.

To the onion and garlic, add soy sauce, hoisin sauce, ginger, rice vinegar, and chili pepper sauce to the onions, and stir to combine. (You can add water here if you want your sauce a bit thinner.)

Stir in water chestnuts, scallions and sesame oil and allow to come to a slow simmer.

Once slightly bubbling, add the browned ground beef and stir to coat. While this is heating through, mix your reserved rice vinegar and soy sauce in a small bowl.

**Most important part!** When everything is combined and heated through, pour the soy/rice vinegar mixture over the meat.

Wash and pat the lettuce dry and then peel the lettuce to reveal little lettuce "cups." Arrange the lettuce cups on the plate, with matchstick carrots and other veggie toppings of your choice on the side. Put the meat in the center of your plate and garnish with chopped peanuts. I serve this dish with additional soy and rice vinegar in a cup on the side, but you can also serve with asian chili sauce, soy sauce, spicy mustard sauce or hoisin sauce. Spoon the meat mixture into a lettuce cup, add your toppings and enjoy!



Adapted from: http://dinnersforayear.blogspot.com/2010/09/crispy-beef-lettuce-wraps.html