Category Archives: Beef and Veal

Thia Noodle Bowl

Every now and then I get a craving for something I can’t have here in this small town. Unless of course I make it myself! This is one of those recipes.

I used to go every friday to a small Thia restaurant with some of the other girls I used to work with.  We would all order these noodle bowls. I never realized after some research on the internet about them that they were actually a salad. You can pretty much add any kind of vegetable you like to them. Cucumber, radish, carrot, bean sprouts. The ones we had usually had bean sprouts and lettuce, then noodles, then grilled meat and some rolls that were deep fried, and you pour the sauce over them and dig in! YUM!

Grilled Chicken and Vermicelli Salad

boneless chicken breasts (1 whole breasts split to make 2 pieces) 
1 cloves garlic, minced or pressed 
1 whole shallots, finely chopped 
1 cups iceberg lettuce, shredded
1/2 cucumber, sliced
1/2 cup rice vermicelli


4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or olive oil

Mix dressing ingredients together in a bottle or container and shake to combine. I made lots extra and poured it into a bottle I wasn’t using.

Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft. Strain in colander.

Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour. When ready to cook, grill chicken on both sides until done (about 10-15 minutes). Cut into bite sized pieces.

In each of 2 bowls, divide lettuce and cucumbers.

Top with vermicelli.

Arrange chicken on top of pasta.

Pour about 2 ounces of dressing on each salad. Enjoy!

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February 3, 2010

Sometimes in the morning I have a hard time thinking of a witty name for my post, so I’ve decided to just start putting the dates up ontop.. isn’t that so much easier?

So for supper, I’m making something that will always be one of my favorite things to eat. I am Irish/German and French.. and I’m not sure which nationality sauerkraut comes from, I’m thinking more German than anything.. but my family has made this for years.

We have a couple variations of it, we sometimes use pork hawks, or sausage. I’m using sausage.. and its usually served with either perogies or baked potatoes. My Grandma makes the best sauerkraut I think I have ever had, but lately mom told me she has been buying the big jars from Costco and freezing left overs and it tastes almost as good as Grandma’s.

So here is my recipe for today. Not sure how healthy it is or anything.. but its a treat.

Sausage and Sauerkraut

2 teaspoons extra-virgin olive oil, divided
1 lbs sausage (I used pork/beef sausage from my farm)
3/4 cup 1/2-inch diced red potatoes
2 cups sauerkraut
1 small onion, sliced
1/2 teaspoon chopped garlic
1/2 teaspoon freshly ground pepper
1/2 cup reduced-sodium chicken broth

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)

Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add sauekraut, onion, garlic  and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.

Add broth; bring to a simmer. Place the sausage on top of the cabbage mixture; cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes.

Of course I do everything seperately incase someone doesn’t like something, and ended up making perogies instead of potatoes, because I wasn’t sure if the hockey billet would eat them.. So yah, thats my night in a nutshell.. Not much time left to do anything after that.

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back to work tuesday

Well its back to work today. The only problem with being at home is that your expected to make meals, no matter how tired you are. Yesterday after 2 hours of shovelling snow, and then making lunch, finishing laundry and then making muffins I was down right tired and ended up having a nap…for 2 hours. So for supper I needed something quick and simple.

This spaghetti casserole is just about as easy as you can get..


 Spaghetti Casserole

1 lb hamburger
1 clove garlic
1 tsp  italian seasoning
1 can mushroom soup
1 can tomato soup
1/2 can water

3/4 cup grated cheese
pasta of your choice

Preheat oven to 350F. Brown hamburger and rinse off the fat. Add in the garlic and italian seasoning and fry just a bit longer. Add in the soups and water.

Meanwhile cook the pasta until its still crunchy in the middle but soft enough to work with.

Mix pasta and sauce together and put into baking dish. Sprinkle with cheese. Bake for 30 minutes.

See its so simple.. and warm food on a cold day is good for you!

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