V1-2 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 25 Min Beef Ricewith Noodle Soup and a Green Formal Bowtie Pasta andhome Fresh Made (for 2) Salad with Beef Rice Noodle Soup Ingredients 8 Ounces Sirloin Beef Steak or Flat Iron Steak 1/4 Medium Red Onion - Julienne 1 Medium Carrot - Thin Slice on a Bias 1 1/2 Celery Stalks - 1/4 Slice on a Bias 1/4 Jalapeno Pepper - Remove Seeds & Julienne 1/2 Green Bell Pepper - Remove Seeds & Dice 1/4 Cup Snow Peas 1 Tablespoon Sweet Chili Sauce 1/8 Cup Tomato Ketchup 1/8 Cup Soy Sauce 1 1/2 Tablespoons Better than Bouillon Beef Base 4 Cups Water (you provide) 1 Teaspoon Sesame Seed Oil 1/2 Tablespoon Olive Oil (you provide) 1/2 Tablespoon Freeze Dried Minced Garlic 4 Ounces Rice Noodles Ground Black Pepper to Taste (you provide) Approximately 478 calories per normal serving *Ingredients make two generous servings. Fresh Ingredients 1/4 Approximately 72 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
V1-2 Formal Bowtie Pasta Beef Rice withnoodle Soup and a Green Salad withand Home Fresh Made (for 2) 1 Prepare the Vegetables: 2 Start by washing the vegetables. Dice 1/2 green bell pepper, julienne 1/4 red onion, slice 1 1/2 celery stalks (1/4 thick on a bias), peel 1 carrot and slice on a bias, thinner than celery. 3 Slice Beef: Julienne Jalapeno: Remove seeds from jalapeno pepper and julienne or finely chop 1/4 of jalapeno. You can use 1/2 if you like added spice. 4 After trimming beef, slice beef into strips and then cut in half again into more bite size pieces. Pepper meat to taste. In a large stock pot, add 4 cups of water (you provide) and 1 1/2 tablespoons beef base. Wisk and bring to a boil, move on to next step while waiting for boil. Hint: Smaller pieces work better eating with a spoon, larger pieces work better when eating with chopsticks. 5 Sauté Meat and Veggies: 6 Create Soup Stock: Once vegetables in frying pan are al dente, add the snow peas along with 1 Tbsp. of sweet chili sauce, 1/8 cup tomato ketchup, and 1/8 cup soy sauce. Stir together. The rice noodles should now be done. Cook Rice Noodles: With beef broth now boiling, add 4 ounces of rice noodles to boiling broth, stir noodles into broth and turn heat off. Coat a large frying/ sauté pan with 1/2 Tbsp. olive oil (you provide) over medium heat. Add steak pieces and brown, not fully cooking. Add red onion, carrots, celery, green bell pepper, jalapeno, 1/2 Tbsp. freeze dried minced garlic and 1 tsp. sesame oil. Sauté, adding lid between stirring. Move to Step 6 between stirring vegetables. 7 Make Beef Base: Add a lid to pot and set timer for 10 minutes. 8 Add Rice Noodles: Add the cooked rice noodles and all of the beef broth to vegetables. Bring to a quick boil. Cut pineapple skin and core off and slice pineapple into wedges or chunks to serve with meal. Serve beef rice noodle soup in a bowl, and enjoy, ideally with chopsticks!
V1-4 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 25 Min Beef Ricewith Noodle Soup and a Green Formal Bowtie Pasta andhome Fresh Made Salad with Beef Rice Noodle Soup Ingredients 16 Ounces Sirloin Beef Steak or Flat Iron Steak 1/2 Medium Red Onion - Julienne 2 Medium Carrots - Thin Slice on a Bias 3 Celery Stalks - 1/4 Slice on a Bias 1/2 Jalapeno Pepper - Remove Seeds & Julienne 1 Green Bell Pepper - Remove Seeds & Dice 1/2 Cup Snow Peas 2 Tablespoons Sweet Chili Sauce 1/4 Cup Tomato Ketchup 1/4 Cup Soy Sauce 3 Tablespoons Better than Bouillon Beef Base 8 Cups Water (you provide) 2 Teaspoons Sesame Seed Oil 1 Tablespoon Olive Oil (you provide) 1 Tablespoon Freeze Dried Minced Garlic 8 Ounces Rice Noodles Ground Black Pepper to Taste (you provide) Approximately 478 calories per normal serving *Ingredients make four generous servings. Fresh Ingredients 1/2 Approximately 72 calories per normal serving *Ingredients make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
V1-4 Formal Bowtie Pasta Beef Rice withnoodle Soup and a Green Salad withand Home Fresh Made 1 Prepare the Vegetables: 2 Start by washing the vegetables. Dice 1 green bell pepper, julienne 1/2 red onion, slice 3 celery stalks (1/4 thick on a bias), peel 2 carrots and slice on a bias, thinner than celery. 3 Slice Beef: Julienne Jalapeno: Remove seeds from jalapeno pepper and julienne or finely chop 1/2 of jalapeno. You can use all if you like added spice. 4 After trimming beef, slice beef into strips and then cut in half again into more bite size pieces. Pepper meat to taste. In a medium to large stock pot, add 8 cups of water (you provide) and 3 tablespoons beef base. Wisk and bring to a boil, move on to next step while waiting for boil. Hint: Smaller pieces work better eating with a spoon, larger pieces work better when eating with chopsticks. 5 Sauté Meat and Veggies: 6 Create Soup Stock: Once vegetables in frying pan are al dente, add the snow peas along with 2 Tbsp. of sweet chili sauce, 1/4 cup tomato ketchup, and 1/4 cup soy sauce. Stir together. The rice noodles should now be done. Cook Rice Noodles: With beef broth now boiling, add 8 ounces of rice noodles to boiling broth, stir noodles into broth and turn heat off. Coat a large frying/ sauté pan with 1 Tbsp. olive oil (you provide) over medium heat. Add steak pieces and brown, not fully cooking. Add red onion, carrots, celery, green bell pepper, jalapeno, 1 Tbsp. freeze dried minced garlic and 2 tsp. sesame oil. Sauté, adding lid between stirring. Move to Step 6 between stirring vegetables. 7 Make Beef Base: Add a lid to pot and set timer for 10 minutes. 8 Add Rice Noodles: Add the cooked rice noodles and all of the beef broth to vegetables. Bring to a quick boil. Cut pineapple skin and core off and slice pineapple into wedges or chunks to serve with meal. Serve beef rice noodle soup in a bowl, and enjoy, ideally with chopsticks!
V1-6 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 25 Min Beef Ricewith Noodle Soup and a Green Formal Bowtie Pasta andhome Fresh Made (for 6) Salad with Beef Rice Noodle Soup Ingredients 24 Ounces Sirloin Beef Steak or Flat Iron Steak 3/4 Medium Red Onion - Julienne 3 Medium Carrots - Thin Slice on a Bias 4 1/2 Celery Stalks - 1/4 Slice on a Bias 3/4 Jalapeno Pepper - Remove Seeds & Julienne 1 1/2 Green Bell Peppers - Remove Seeds & Dice 3/4 Cup Snow Peas 3 Tablespoons Sweet Chili Sauce 3/8 Cup Tomato Ketchup 3/8 Cup Soy Sauce 4 1/2 Tablespoons Better than Bouillon Beef Base 12 Cups Water (you provide) 3 Teaspoons Sesame Seed Oil 1 1/2 Tablespoon Olive Oil (you provide) 1 1/2 Tablespoon Freeze Dried Minced Garlic 12 Ounces Rice Noodles Ground Black Pepper to Taste (you provide) Approximately 478 calories per normal serving *Ingredients make six generous servings. Fresh Ingredients 3/4 Approximately 72 calories per normal serving *Ingredients make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
V1-6 Formal Bowtie Pasta Beef Rice withnoodle Soup and a Green Salad withand Home Fresh Made (for 6) 1 Prepare the Vegetables: 2 Start by washing the vegetables. Dice 1 1/2 green bell peppers, julienne 3/4 red onion, slice 4 1/2 celery stalks (1/4 thick on a bias), peel 3 carrots and slice on a bias, thinner than celery. 3 Slice Beef: Julienne Jalapeno: Remove seeds from jalapeno pepper and julienne or finely chop 3/4 of jalapeno. You can use all if you like added spice. 4 After trimming beef, slice beef into strips and then cut in half again into more bite size pieces. Pepper meat to taste. In a large stock pot, add 12 cups of water (you provide) and 4 1/2 tablespoons beef base. Wisk and bring to a boil, move on to next step while waiting for boil. Hint: Smaller pieces work better eating with a spoon, larger pieces work better when eating with chopsticks. 5 Sauté Meat and Veggies: 6 Create Soup Stock: Once vegetables in frying pan are al dente, add the snow peas along with 3 Tbsp. of sweet chili sauce, 3/8 cup tomato ketchup, and 3/8 cup soy sauce. Stir together. The rice noodles should now be done. Cook Rice Noodles: With beef broth now boiling, add 12 ounces of rice noodles to boiling broth, stir noodles into broth and turn heat off. Coat an extra large frying/sauté pan with 1 1/2 Tbsp. olive oil (you provide) over medium heat. Add steak pieces and brown, not fully cooking. Add red onion, carrots, celery, green bell pepper, jalapeno, 1 1/2 Tbsp. freeze dried minced garlic and 3 tsp. sesame oil. Sauté, adding lid between stirring. Move to Step 6 between stirring vegetables. 7 Make Beef Base: Add a lid to pot and set timer for 10 minutes. 8 Add Rice Noodles: Add the cooked rice noodles and all of the beef broth to vegetables. Bring to a quick boil. Cut pineapple skin and core off and slice pineapple into wedges or chunks to serve with meal. Serve beef rice noodle soup in a bowl, and enjoy, ideally with chopsticks!