Tingly Szechuan Pepper (Beef) Noodles. {RR}

I knew I had to make this when I caught it on Rachael Ray's show. I had some ground beef in the freezer, so I made the recipe as is. Meat and all. It was so, SO good! And next time I will leave the meat out because the meat wasn't where this dish was getting it's flavors. The spices are amazing!! I cut down on the szechuan because of my 14 months - 8 year old kids. 

While I was cooking, my 4 year old informed us that she would not be eating dinner because "it stinks and I not like it". We negotiated with her and told her she needed to take her bites or she wouldn't have any of the super bowl snacks. She just had finished her first bite when minutes later we turned and looked at her and she was done and was pretty much licking the bowl. Yeah... now that's a good recipe! I took a picture of her holding her empty bowl for future reference to show her when she gives me that stink face and defiant attitude again. Mommies always right. ;)

1 pound dried Chinese noodles or thin spaghetti
{1 pound ground beef (used 1/4 pound)}
1 onion, minced
1 small red chile pepper, such as fresno, minced
4 large cloves garlic, minced
1 piece (1 inch) ginger, minced
2 teaspoons Szechuan pepper (went with 1 teaspoon so the littles could handle it)
1 teaspoon Chinese five-spice powder
1/4 to 1/3 cup tamari (dark soy sauce) or Bragg's liquid amino
2 cups shredded cabbage
1 bunch scallions, thinly sliced on an angle
Chili oil or sriracha, for serving

Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.

{{OMIT if doing vegan. While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.}}

Heat pan and water to steam-fry the onion, chile, garlic, ginger, Szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.

Add the drained noodles to the {beef} mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the cabbage and scallions. {Serve with the chili oil (or sriracha)... spicy enough, didn't need.}

Shepperd's Pie.

I loved this... and possibly loved it even better the second day. Very mild flavor and great with all the veggies. And that's just not too common when you've got mashed potatoes. First time using miso, and me like.

Filling:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 cups cabbage, broccoli, or kale, finely chopped
½ cup water, vegetable stock or lentil cooking water
2 cups cooked lentils
1 cup peas
1 cup corn
1 teaspoon amino acids

Crust:
4 medium potatoes, peeled and cubed
1/3 to ½ cup nondairy milk
1 tablespoon miso
2 tablespoon minced fresh parsley
paprika

Preheat oven to 400 degrees. Heat oil in large skillet on medium low or just steam-fry with water. Add onion and sauté 5 minutes until soft. Stir in garlic, carrots, and greens add water and cover. Cook 10 minutes or until veggies are tender. Stir in remaining filling ingredients. Cook 5 minutes or until filling is hot. Pour into 2 quart casserole dish.

While filling cooks, prepare mash potato crust. Place potatoes in medium pan add water just to top of potatoes. Bring to a boil and cook over medium heat until tender, About 15 minutes. Drain and return to pot. Add miso. Begin mashing and adding milk a little at a time, until smooth. Add parsley. Spread evenly over filling. Sprinkle evenly with paprika. Bake uncovered 20 to 30 minutes until the dish is hot and the edges are slightly golden.

from The Vegetarian Mother's Cookbook

who told my friend, Natalie, who told me

Fish Taco w/ Quick Slaw, Avocado Sauce and Green Rice

1/4 cup plus 1 tablespoon EVOO - Extra Virgin Olive Oil, plus additional for drizzling
2 jalapeño peppers, seeds removed and finely chopped
1 1/2 cups rice
3 cups vegetable stock, divided
4 firm white fish filets, such as Mahi Mahi (about 8 ounces each) {i use tilapia}
Zest and juice of 3 limes, divided
1 tablespoon grill seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup honey
2 tablespoons hot sauce
1/2 small head red cabbage, shredded
1 small red onion, very thinly sliced
3/4 pound baby spinach
1/2 cup cilantro leaves
2 ripe avocados
1/2 cup sour cream
1 clove garlic, grated
12 6 to 8-inch flour tortillas

Preheat broiler, grill or large, nonstick skillet – whichever you prefer.

Place a medium-size pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you’re toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

While the rice is working, season the fish filets on both sides with the lime zest, grill seasoning, cumin and coriander. Lightly drizzle some EVOO over the filets and cook: If you're broiling, the fish should take about 6 minutes to cook (3 minutes per side); if you're grilling, the filets should take about 8 minutes to cook (4 minutes per side); if you're cooking them on the stovetop, they should take about 8 minutes to cook (4 minutes per side). Once the fish is cooked, transfer the filets to a plate and cover them with aluminum foil until you're ready – just don't let them sit too long here!

Once you've got the fish cooking, prepare the quick slaw by mixing together the juice of 2 limes, honey, hot sauce, some salt and freshly ground black pepper in a large bowl. Whisk in the remaining 1/4 cup of EVOO. Add the cabbage and red onion, toss to combine and set aside.

Make the "green" part of the rice by pureeing together the baby spinach, cilantro and remaining vegetable stock (about 1/2 cup) in a food processor. Dump the mixture into a dish and reserve it until the rice is finished cooking. Rinse out the food processor bowl and make the avocado sauce by pureeing together the avocado, sour cream, garlic and the juice of the remaining lime. Season the sauce with salt and pepper and set aside.

When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.

Assemble the fish tacos by shredding the fish filets (each one should give you enough meat for 3 tacos) and place some meat into each tortilla. Top them off with a little of the quick slaw and some avocado sauce. Serve each person 3 tacos and some green rice, and enjoy!

Rachael Ray