*sigh*
I must be strong! I must cook from the freezer at least until I can see the shelf. And I MUST cook from the pantry!! All those half boxes of pasta. EEK! There's just not that much room for them all. Maybe this week I'll inventory the pantry and maybe Saturday morning I will re-inventory the freezer. At this point, I've made a spreadsheet list of items usually purchased so I don't have to keep writing them down. You see? EVERYTHING I do turns into a spreadsheet of some description.
The Secret Recipe Club has one. There's a method to that one. You see, I don't want to go hog wild and start pinning a crapton of recipes. That would clue them in that I'm their selected swapee. So, I copy and past the links to the items I'm interested in making on the SRC spreadsheet. Once it's reveal day, THEN I go back and pin the recipes I liked and might make later.
The #GlobalTableExperience has one. It's a list of every single country in the world. When I start to research recipes to make, I make a new tab and put the links there. It's easier to find them all there than on Pinterest; unless I made a board for every country, but that's just a but much. One for each Continent? Maybe. Speaking of which, I really do need to work on the next batch of countries. Hmm...
Then I have one for my tweets. It's easier to go back and find ones I want to highlight again then trying to review my history on Hootsuite. Especially at work. Stupid IE!! I hate that thing. I honestly don't think I can stress enough how much I hate being forced to use that browser. The irony is, some work related items won't load on it...like trainings? You have to tweak it a certain way to get some to load right. The Rosetta Stone database and course? Forget it. That's a pain in the you know what to get to work on that browser. *sigh*
Then there's one for ideas and then one for stats and revenue. I think that's about it. My life is on spreadsheets. Recipes? Now those are on real paper. LOL Like this one. I was a bit hesitant to make this for S. Even when I tasted it as it was cooking I was hesitant. I added a few more spices to make it not so ... almost sweet tasting? It reminded me of Cincinnati chili. So, I altered it from my original plan. It still tasted delicious and quite Turkish-ish.
I should have made rice, but the noodles were a good choice. There was lots of juice and they held it quite well. This was another dinner I couldn't wait to have for lunch. It tasted even better the next day. The spices had mellowed more and you could really taste the tomato flavor coming through the sauce. YUM! I hope you try this inexpensive meal. It's very tasty and hearty.
Turkish Style Braised Beef
Ingredients
- 1 pound chuck steak, trimmed and cubed
- 3 cups mushrooms, quartered
- 1/2 cup sun-dried tomatoes, julienned
- 1/8 cup tomato paste
- 4 cups beef broth, low fat
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup water
- 2 teaspoons cornstarch
- 8 ounces egg noodles
- 4 tablespoons fresh parsley, chopped
Cooking Directions
- Place the mushrooms in the bottom of a slow cooker liner coated with cooking spray.
- Arrange beef on top and sprinkle with the sun-dried tomatoes, cinnamon, cloves, paprika, salt and pepper.
- Combine the beef broth with the tomato paste. Pour over the beef and cook on high 6 to 7 hours or until the beef is tender.
- Combine water with the cornstarch and stir until combined. Add to the beef mixture and simmer an additional 30 minutes.
- Cook noodles according to package directions; omitting salt and fat.
- Divide noodles evenly among 4 plates. Top with 1 1/2 cups of beef mixture and sprinkle with parsley.
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