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Month: April 2011

Bok Choy, Beef, and Soba Noodle Stir Fry

3 ounces soba noodles, cooked
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1-pound tri-tip steak, trimmed and cut across the grain into long, thin strips
4 cups baby bok choy, chopped
2 cups broccoli slaw
1 cup scallions, chopped
1 cup snow peas
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 tablespoons low-sodium soy sauce
1 teaspoon rice wine vinegar
1 teaspoon brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Cook noodles according to package directions, omitting salt and fat; drain. Combine noodles and sesame oil, tossing well to coat.

While noodles cook, heat peanut oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 5 minutes or until done. Remove meat with a slotted spoon. If needed, add more oil to the pan. Add bok choy, broccoli slaw, scallions, and snow peas; sauté 3 minutes or until vengetables are slightly tender. Add the ginger and garlic; sauté 30 seconds. Combine soy sauce, vinegar, brown sugar, oyster sauce and garlic chile paste in a bowl. Add cooked noodles, cooked beef, and sauce mixture; cook 1 minute or until noodles are thoroughly heated, stirring constantly.

Escarole and Fennel Soup

1 tablespoon extra-virgin olive oil
1 medium onion, chopped (about 1.5-2 cups)
1 cup thinly sliced fennel bulb, fronds reserved
2 tablespoon minced garlic
6 (3.2-ounce) links sweet turkey Italian sausage, casings removed
2 tsp fresh thyme
2 tsp fresh rosemary
2 tsp leftover fennel fronds
4 (15-ounce) cans lower-sodium chicken broth
2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed and drained
6  cups chopped escarole
1/4 cup grated Parmesan cheese

Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add sausage, stirring frequently to crumble, and cook until browned (about 8 minutes).  Remove sausage and set aside.

Add onion, fennel bulb, and garlic; sauté 5-7 minutes or until onions are translucent. Add broth, 1 cup water, herbs, and beans; return sausage to pan. Cover; bring to a boil, and cook 10-15 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Serve garnished with a sprinkle of Parmesan.