Beef and Noodle Dinner

Assembled ingredients for Beef and Noodle Dinner

Ramen noodles are the key to success of this hearty concoction. Cooked right in the skillet in the midst of the other ingredients, they even come with a packet of thoroughly tested seasoning. Be sure to make plenty, because some folks will want seconds!

Beef and Noodle Dinner

Serves 4

Chunky, delicious soup with an Italian flavor.

Equipment

10-inch skillet

Ingredients

1 pound ground beef

3 ounces (one regular package) ramen noodles

1 14-oz. can diced tomatoes (do not drain)

1/2 cup chopped onion (about half of a small onion)

1 cup water

1 packet beef ramen noodle seasoning

1 teaspoon Italian seasoning

Directions

Spray the skillet with Pam. Add meat and onions. Stir well over medium heat until meat is browned; drain. Stir in tomatoes, water, ramen seasoning and Italian seasoning. Heat the mixture to boiling. Break up the ramen noodles into small bits. Stir the ramen noodles into the mixture in the skillet. Allow the liquid to boil gently for 5 minutes, with occasional stirring.

Cauliflower and Spinach Curry

Assembled ingredients for Cauliflower and Spinach Curry

A can of coconut milk, a teaspoon or so of curry powder, and voila, you have turned a mundane head of cauliflower into an exotic, spicy Asian dish. A whiff of its pungent aroma is enough to transport you, for the moment anyway, to a tiled terrace overlooking the hills of Bangalore. The spinach is added at the last minute so it doesn't overcook.

This hearty dish is based on a standard in Indian cuisine, Aloo Gobi Masala. Most recipes call for potatoes as well, but this recipe can stand alone as a meal when served with rice. It can also make a tasty accompaniment to simple meats and fish.

While my wife loves it, I'm lukewarm on this version.  But since this recipe is so easy, it's my pleasure to make it for her.  Give it a try and let me know what you think.

Cauliflower and Spinach Curry

Serves 2 as a meal

Easy slow cooker curry is my wife's favorite dish!

Equipment

Slow cooker (I use liners when I do crock pot cooking.  It makes cleanup a breeze!)

Ingredients

4 cups cauliflower florets (very small)

14-oz. can coconut milk

14-oz. can diced tomatoes, drained

1 medium onion, chopped

6 oz. fresh baby spinach

1 1/2 teaspoons curry powder

1/2 teaspoon crushed basil

1 tablespoon soy sauce

1/2 teaspoon salt

Directions

Add all the ingredients, including the seasonings, but not the spinach, to the cooker. Stir thoroughly. Cook on low for 4 hours. Stir in the spinach and let it cook for 10 more minutes. Serve in large bowls.

Taco Soup

Assembled ingredients - super easy!

I took this recipe from the slow cooker book Make It Fast, Cook it Slow. The lady who contributed it said, "I can’t remember how often I've made this, but each time, I’m thrilled with the ease in preparation and the finished result." I can testify that the taste is really great. My product turned out to be more like a stew than a soup. Maybe some canned things are juicier than others!

Taco Soup

Yields 6 generous servings

Equipment

This recipe will completely fill a 2-quart (one gallon) crock pot.

Ingredients

1   pound lean ground beef, browned and drained

¾  medium onion, chopped

1   15-ounce can of kidney beans

1   15-ounce can of pinto beans

1    15-ounce can of Ro-Tel

1    14-ounce can of diced tomatoes

1    14-ounce can of corn

1    packet of taco seasoning

1    packet of ranch dressing powder

Directions

1.   Brown the meat and drain.

2.   Add the meat and onion to the crock pot.

3.   Drain and rinse the pinto beans and kidney beans.

4.   Add the pinto beans and kidney beans to the pot.

5.   Without draining, add the corn, diced tomatoes and Ro-Tel.

6.  Add the seasoning, both packets.

7.  Stir the contents of the crock pot so as to distribute the seasoning evenly.

8.   Cook on high for 4 hours.

Mmm, hot and spicy Taco Soup keeps you warm
on a brisk November evening.