Spicy Kale & Beef

3 Tbs. Oil
1 dried Red pepper
1 Tbs Soy Sauce
1 1/2 lb. Sirloin, sliced
1 Onion slced or wedged
2 Beef bullion cubes
2 Cups Water
2 Tbs. Corn starch
1 bunch Kale stemmed and torn
Sesame sticks

Place oil in skillet on medium heat, break pepper and add with soy sauce. Add beef and stir til all is coated in oil, add onion. Cover skillet and cook for 10 minutes, stir cook ten more minutes, turn heat down to medium low, add beef bullion, and 1/2 cups of water. Mix corn starch into remaining 1/2 cup of water, and add to skillet, stirring well. Turn down to medium low and simmer for 30 minutes. Add kale, but don't stir in. Place lid on skillet, and allow to simmer 10-15 minutes.

Stir before serving over rice and garnish with sesame sticks

Egg Noodles

In the spring time eggs are abundant and potatoes are still growing, so noodles make a lovely side dish. They really are pretty simple to make, although there is just a bit of clean up involved, it's well worth it to have good fresh ingredients in the dishes you prepare.

6 Eggs well beaten
2 + C Flour
2 C Chicken Stock
Salt & Pepper
2 C Water

In 5 qt. kettle, heat chicken stock and 2 C Water.
In mixing bowl, make a well in flour and add beaten eggs. Add salt and pepper and mix, thoroughly. On floured board, roll dough to 1/8 to ¼ inch thick. If dough is sticky, add a bit more flour as you roll out the dough. Once dough is desired thickness, sprinkle flour across the top and roll up. Cut through entire roll of dough, every ¼ of an inch. Unroll while still on board, in flour. Increase heat to boiling point and drop in noodles a few at a time, making sure they don’t stick together. Reduce heat to medium and simmer for 1 hour. Check level of broth, and add water if needed, but only if needed.

*** I have discovered only recently that these can be made in water without stock and simply served buttered.

Steamed Veggies

Garden season is just about here. That means fresh locally grown produce will be readily available. Most vegetables are perfectly healthy and delicious when eaten raw. Many folks, however; prefer their vegetables cooked.

Just a few reminders when preparing fresh vegetables. They really don't need seasoning or toppings. Some folks like just a little salt, but the fresh flavor of home grown or locally grown produce needs little to be added.

Steamed or blanched is best and if you haven't tried it, I would encourage you to do so. Just a little water in the bottom of a saucepan. Add your fresh veggies and a lid. Bring to a boil on high heat. As soon as steam begins to escape, turn off the burner, but leave the lid in place. Vegetables should be firm but tender and they will still contain most of the nutrients our Creator put in them.

Don't cook the goodness out of the veggies!

Taquito Poppers

I almost made work out of this simple, very simple recipe.

I hope you enjoy the ease of preparation as well as the flavor of the end results!

Ingredients

8 oz Cream Cheese (softened)
2 Cups shredded Cheddar Cheese
8 whole canned Jalepeno peppers - fresh ones if you choose, but they tend to be hotter.
16 corn tortillas
3 Tbs. Oil

Place oil in 8X11 baking dish or small cookie sheet

With butter knife, spread 1/2 ounce of cream cheese in center of tortilla about 3 inch strip, split one jalapeno lengthwise and lay on cream cheese. Sprinkle shredded cheese on top of peppers and roll up the tortilla.
Lay it flap side down in baking dish.

Repeat with all tortillas.

Bake for 7 minutes @375° then turn and bake another 5-7 minutes. Great for dipping in salsa or guacamole.

* Just between you, me, and the fence post, you don't need to measure the cheese . . .
Pan is easy clean up and butter knife is a snap!