Orange Teriyaki Beef and Noodles

I rarely serve dinner in a bowl.  The hubs doesn't so much love when I do and sometimes it makes dinner feel less like dinner.  I know, strange.  Anyway, tonight's dinner - perfect for a bowl. 

I also rarely make a recipe that calls for beef strips.  My husband and I prefer our beefed cooked to different doneness and it's hard to get it rare enough for him and acceptable enough for me at the same time without the grill.  Tonight's dinner - beef strips.

And finally, I rarely make a dinner with a known ingredient not favorable to one of us.  Case in point: snow peas.  Tonight's dinner - snow peas.  (Thankfully, the hubs will kindly push them aside and offer them up once done.)

All that aside, this dish was really good!  A little sweet from the orange marmalade, a little salty from the teriyaki and broth, and a little saucy for, well, a saucy dish!   You could probably do this with chicken and any veggies you prefer - if I make it again, I will use broccoli (to please the husband) and mushrooms (also to please the husband).  Needless to say, a quick and easy midweek meal.

Orange Teriyaki Beef with Noodles

Orange Teriyaki Beef and Noodles

What You Need:

• 1 lb beef sirloin strips
• 1 3/4 c beef broth
• 1/4 c teriyaki sauce (I used Mr Yoshida's Classic)
• 2 tbsp orange marmalade
• pinch red pepper flakes
• 1 1/2 c snow peas
• 3 oz uncooked egg noodles (I used these)

How You Do It:

1. In a large skillet with a lid, cook beef until brown, 2-4 minutes.  Set aside and cover to keep warm.
2. Add broth, teriyaki, orange marmalade, and red pepper flakes to skillet.  Bring to a boil.  Add snow peas and noodles, cover and cook over medium heat 5 minutes.
3. Add back in beef and stir to combine.  If necessary, add a roux to thicken.

Orange Teriyaki Beef and Noodles recipe adapted from Betty Crocker.

HG Veggie-Loaded Pasta Amore

Meatless Monday was in full effect in our house last night.  I whipped together this little doozy of a pasta dish, loaded with sautéed veggies of my favorite sorts, and a creamy tomato sauce.  I got home from the gym and in the amount of time it took to boil the water and cook the pasta, this puppy was a go! 

A quick, easy, and veggie-packed pasta dish ready in no time!

HG Veggie-Loaded Pasta Amore

HG Veggie-Loaded Pasta Amore

What You Need:

• 8 oz. uncooked thin spaghetti
• 1 c creamy tomato soup 
• 1/2 c light sour cream
• 1/3 c chopped fresh basil
• ¼ tsp Italian seasoning
• 1 package sliced mushrooms
• 2 small zucchini, chopped
• 2/3 c frozen peas, 
• 1 roasted red pepper, drained and chopped

How You Do It:

1. In a medium-large pot, cook pasta per package instructions.
2. In a medium bowl, mix tomato soup with sour cream until uniform. Stir in basil and Italian seasoning.
3. While the pasta cooks, bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms and zucchini. Cook and stir until softened, about 5 minutes.  Reduce heat to low. Add peas, chopped roasted red peppers, and soup mixture. Cook and stir until hot and well mixed, about 2 minutes. 
4. Add cooked pasta, and toss to coat.

HG Loaded-Veggie Pasta Amore recipe adapted from HungryGirl.

Roasted Salmon and Sweet Pepper Coulis with Parmesan and Pea Baked Risotto

Every so often, the husband and I decide to have an in-house date night.  We light some candles, put on something nice, I attempt to stay awake for an entire movie, and of course, I make a nice dinner.  And last night was one of those nights.

Now, I don't love roasted red peppers.  I often will pick them off my plate and let the hubs enjoy them.  However, tonight's salmon recipe featured a red pepper sauce I actually liked.  The sweetness of the peppers was pretty muted out and was accompanied by fresh basil, really was a delicious, and surprisingly light sauce.  The salmon was melt-in-your-mouth tender and really paired well with the sauce.

As a side dish, I went for a risotto.  I know everyone shies away from risotto because of how long it takes to cook and how much stirring is involved, but this one was baked!  Rice and broth in my magic pot, and into the oven it went.  45 minutes later, out it came and in went the cheese and peas.  Easy-peasy.

The best thing about this meal, other than how delicious it really was, is that it was SO easy to make.  Nothing to putz with - few ingredients and not much clean up.  And, to top off the night, the hubs came home mid-afternoon with dark chocolate covered strawberries and oreos!  A successful night in!

Roasted Salmon with Sweet Pepper Coulis

Roasted Salmon and Sweet Pepper Coulis
with Baked Parmesan and Pea Risotto

What You Need:

• 2 roasted red peppers
• 1/3 c olive oil
• 2 tbsp julienned fresh basil
• 2 6-oz salmon fillets
• 1 tbsp butter
• 1 tsp vegetable oil

How You Do It:

1. In blender, puree roasted red peppers.  Slowing add in olive oil and puree until smooth.  Transfer to small sauce pan.
2. Heat vegetable oil and butter in oven-safe pan.  Add salmon and bake  at 425* for 5 minutes.  Flip salmon and bake an additional 5 minutes or until salmon is cooked through.
3. While salmon bakes, slowly heat red pepper sauce.  Once heated through, stir in basil.
4. To plate, spoon sauce on plate, top with salmon, and drizzle with remaining sauce.

Baked Parmesan and Pea Risotto

What You Need:

• 1 1/2 c arborio rice
• 4 1/2 c chicken broth
• 1 c frozen peas
• 1 c grated parmesan cheese
• 3 tbsp butter, cut into cubes

How You Do It:

1. In a deep, covered 10-cup baking dish, mix rice and broth.  
2. Bake at 350* for 45 minutes.
3. Remove from oven and stir in butter, parmesan, and peas.
4. Cover, and let sit until peas are heated through.

Roasted Salmon with Sweet Pepper Coulis and Baked Parmesan and Pea Risotto recipes adapted from EzraPoundCake.com.