Dinner

• 2 tbsp of olive oil
• 1 lbs of ground beef or turkey
• 1 onion, diced
• 8oz of crimini (baby bella) mushrooms, sliced
• 2 tbsp butter
• 2 cloves of garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp ground mustard
• 1 tbsp Worcestershire sauce or soy sauce
• 2 tbsp flour
• 1-1/2 cups beef or chicken stock
• 1 bay leaf
• 12oz wide egg noodles
• 1/2 cup sour cream

1. Add olive oil to a large preheated skillet along with ground meat, cook till browned.
2. Add onion and mushrooms. Cook until softned and starting to brown.
3. Add butter along with garlic, herbs, spices, and seasoning sauce. Cook till fragrant (about 30 seconds).
4. Add flour and cook until it starts to stick to bottom of the skillet and form a fond.
5. Add stock a splash at a time mixing constantly until fully incorperated.
6. Add bay leaf and simmer for 30 minutes or until desired consistency is achieved.
7. While sauce simmers, cook egg noodles according to package instructions.
8. While off the heat, mix sauce, noodles, and sour cream.
9. Season with salt and pepper to taste.

• 1 lbs pasta of choice (I like rotini)
• 1/4 cup butter
• 1 tsp ground mustard
• 1 tsp garlic powder
• 1/4 cup flour
• 2-1/2 cups of whole milk
• A few dashes of hot sauce
• 1 lbs of sharp cheddar, shredded
• 2 pieces of stale white bread
• 1 tbsp of olive oil
• 1/4 cup of freshly grated parmesan

1. Preheat oven to 350F.
2. Cook pasta according to package instructions, but undercook by about 1 minute.
3. Melt butter in a sauce pan.
4. Add spices and flour. Cook for about 30 seconds.
5. Add milk a splash at a time while stirring constantly untill fully incorperated.
6. Cook until it starts to boil. Then turn off heat.
7. Add hot sauce and cheese. Mix until fully melted.
8. Mix in cooked pasta and pour into a greased 9"x13" baking dish.
9. Put bread, olive oil, and parmesan into a food processor. Blend until fine.
10. Top with the bread crumbs and bake uncovered for 30 minutes or until it is bubbly and the top is golden.
11. Let sit for 10 minutes before serving.

• 2 lbs beef of choice (I just go with whatever is cheapest at the time), cut into cubes
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 ribs of celery, chopped
• 4 carrots, cut into 1/2 inch coins
• 2 cloves of garlic, minced
• 1 tbsp Worcestershire sauce or soy sauce
• 1 tbsp of tomato paste
• 1/4 of brandy
• 4 cups of beef or chicken stock
• 1 14.5oz can of diced tomatoes
• 1 cup of pearl barley
• 2 bay leaves
• 1 10oz bag of chopped kale

1. Preheat oven to 350F
2. In a large dutch oven, add the oil and heat until smoking.
3. Add the beef and cook without moving it for about 5 minutes or until well browned.
4. Stir the beef and continue cooking for 10 more minutes stirring occasionally until browned all over.
5. Remove to the beef and set aside.
6. Add the onion, celery, and carrot. Cook until softened and starting to brown.
7. Add the garlic, seasoning sauce, and tomato paste. Cook until a fond forms on the bottom of the pot.
8. Deglaze with the brandy scraping up the fond from the bottom of the pot.
9. Add the stock, barley, diced tomatoes, and bay leaves, along with the beef and accumulated juices.
10. Bring stew to a full boil. Partically cover with lid and put into the preheated oven.
11. Cook for 2 hours or until barley is soft and meat is tender.
12. Return to stove and bring back to a simmer. Add kale and mix until wilted.
13. Season to taste with salt and pepper.