As I am fast nearing my 100th post (this one makes 96!) I have decided to get all of you involved in helping me celebrate! I am inviting everyone to submit their all-time favourite recipe – dessert or otherwise – for a chance to be the subject of said 100th post!
To participate: If you have a blog and your favourite recipe is already posted, simply email me the link to the post. If you do not have a blog, email the recipe along with a little write up telling me what you love about it, its history in your family, a photo of the finished recipe – if you have one, and the source. A link to the source would be great, but isn’t necessary, particularly if it was drawn from a book or is an original idea. Ideally, your submission should resemble a brief blog post.
The winning recipe will be the one that “speaks to me” the most, in other words, has me scrambling to the kitchen to whip up and devour!
Submissions will be accepted until midnight April 24th, with the winning post going live at 6:00 pm (central) on May 1st.
Good luck to you all!
In the meantime, let’s have a peak at today’s recipe.
Back in my younger [not-so-smart] days, I absolutely loved the boxed beef noodle dinner. Eventually I got clued in as to how unhealthy processed foods were and began eliminating as much of it as I could. And that included my much-loved beef noodle. Pout
It didn’t take long before I found myself eyeing those boxes on grocery store shelves, wondering if it would be so bad to buy one, just this once. However, the cravings were quickly silenced once I looked over the ingredient list.
I simply couldn’t justify putting that garbage into my system.
So what’s a girl to do?
Scour the ‘net for a scratch-made version, of course!
As usual, I found exactly what I was looking for!
And here it is, the recipe to give your hamburger a helping hand!
Adapted from: Cook Book Fixation
227g uncooked egg noodles
1 Tbs. olive oil
1/4 cup diced onion
2 cloves garlic, minced
1 lb. extra lean ground beef
2 tsp. Bragg Liquid Soy Seasoning (a non-GMO soy sauce)
1 tsp. Worcestershire sauce
1 tsp. sea salt
1 tsp. chili powder
1/2 tsp. ground black pepper
1 Tbs. flour
1 cup low-sodium chicken broth (honestly, I just use water and can’t tell that anything is missing.)
1 cup shredded cheddar cheese
Cook egg noodles according to package directions. Meanwhile, heat oil in a large skillet, sauté onion 1 to 2 minutes. Add garlic and cook another 30 seconds or so. Add beef; cook until no longer pink. Drain off any fat and return to skillet. Add seasonings, liquid soy, and Worcestershire sauce. Stir in chicken broth (or water), flour and cheese. Cook, stirring often, until cheese is melted and liquid has thickened somewhat. Drain the cooked noodles and stir into the beef mixture. Simmer 5 to 10 minutes. Yields 4 Servings.
**I enjoy this topped with homemade BBQ sauce (recipe coming soon!) or even ketchup.**
(Calculated using water in place of broth)
– Saturated: 12g
– Cholesterol: 96.3mg
– Fibre: 3g
– Sugars: 1.9g