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YummlyI don’t eat a lot of beef. I love beef, especially good beef. Yet, I very rarely eat it. When I eat protein, I typically eat pork, chicken, shrimp and/or salmon. I occasionally pepper in beef, turkey, duck, mussels and other forms of walking, running and/or swimming creatures, but only ever to change it up. And, while beef is a very common meat, I tend not to buy it or cook it. I really don’t know why! I’ve decided to beef up my site, a bit. You’ll notice I cooked up an open-faced meatloaf sandwich, just the other day. Today? Asian-y Beef Short Ribs! I’m looking to give beef some love! This one is a bit outside my typical repertoire, which is either good news or bad news, depending on who you are and what you’re all about. Aside from the fact that this is about big boney beefy goodness, it also involves a prepared shortcut, as well as a slow cooker. I get lots of requests for more slow cooker recipes. I listen. In kind, here’s a doozy! (I’m still working up the desire to grab an Instant Pot. I still view them as voo-doo, but … don’t tell anyone I said that) Prepared Shortcut: There’s a silly joke I love. It goes something like this … A young woman comes home from college for a weekend visit. She heads into the kitchen for something to eat then pops to the bottom of the stairs, dejected. “MOM!!”, she shouts up the stairs. “MOM! Do we have any food? All I can find are ingredients!” I cook a lot, and usually with good old-fashioned ingredients. I usually combine them in interesting ways to prepare actual food. However, we all know that I use sugar alternatives. Another area where I’m prone to cutting shorts is … jam. Jelly. I always have a variety of different sugar-free preserves lying around. I use them to stir into my Yo-Cheese, as well as forming the base for a tantalizing ice cream, or a cream cheese schmear. It’s a quick way to get some fruity flavor, while skipping all the steps of processing the fruit, myself. It also is often lower in carbs than anything I can make at home. I trade my time for some of the additional preservatives, wonky thickeners and emulsifiers in these ingredients. I do. I admit it. Sometimes, I run out of time and cheat. Today, I’m cheating with Orange Marmalade (one of my absolute favorites!). This amazing recipe is quite easy, actually. The beef ribs are seasoned with salt and pepper. They are seared, then placed into a slow cooker. Then, the remainder of the ingredients are mixed together, poured over the ribs, then locked away to cook for several hours. That’s it! Serving Notes: The ribs in the photos are being served over some seasoned sesame oil stir-fried broccolini from CostCo. Quick, easy and delicious!Food and WineI’ll never forget the lecture and meticulous demonstration our instructor gave on the “proper” way to cook a duck breast during the last week of culinary labs before my fellow classmates and I were turned loose to operate our school’s restaurant. With all the pomp and circumstance afforded a chef in a 2-foot-high toque, he went through a completely overwhelming tutorial devised to scare us into thinking duck breast is too challenging for the average human to cook.While the method I learned in culinary school did deliver a beautiful medium-rare breast with a crisp, golden brown crust, achieving that same outcome doesn’t have to be so complicated or intimidating. Pan-searing duck breast, it turns out, is actually a relatively simple process, as long as you follow a few key steps.It’s important to score the skin and fat with a sharp knife before cooking the duck breast. Scoring provides more surface area for the fat to render so the skin crisps and develops a gorgeous deep golden color and crisp texture. It’s also key to let the breast come to room temperature and to start cooking the breast skin side down in a cold pan, both of which help the fat render at just the right pace.Once the fat is mostly rendered and that enviable crust forms, I flip the breast to finish cooking the meat to medium-rare briefly on the other side. What’s left in the pan after the meat is set aside is liquid gold—in the form of duck fat. In this recipe, you’ll use that liquid gold to finish fluffy couscous that’s steamed with orange juice and turmeric, then tossed with dates, almonds and fresh herbs. Consider this a Moroccan twist on duck a l’orange. The duck is seasoned with ras el hanout, a bold spice blend that complements the full-flavored meat. Duck breast may not be your typical weeknight fare, but with this recipe it can be.I often think of a bold yet refined Bordeaux for pairing with duck, but here the Moroccan spices seem to lean toward a more rustic, wild red. I poured an aged Tempranillo from Spain’s Ribera del Duero region—understudy to the more celebrated Rioja—and found the concentrated red-fruit notes balanced by the decent acidity of wines from this region partner nicely.Food.comThis recipe can be made as a meatloaf or meatballs and is from Bird's dear old dad. with a secret ingredient (soy sauce) that no one will even taste or believe is in the recipe. The blending process is against traditional methods of lightly mixing the meat but what do experts know?, they said eggs were bad for us at one time, lol. My dad's method makes this the most tender, moist and delicious meatballs or meatloaf you will ever eat. The ketchup topping is simple, and the oven thickens it and makes a tangy sauce that there is never enough of as everyone is always wanting extra. The meatballs freeze well for leftovers or OAMC. You can just pull out any number of frozen meatballs for use in later dishes such as with a Bechamel sauce for an easy Swedish Meatball appetizer, or for spaghetti, or Meatball Parmesan hoagies, or...Food52Budget Bytes » Recipes » Globally Inspired Recipes » Asian Inspired Recipes » Garlic Noodles Garlic Noodles $2.54 recipe / $0.64 serving by Beth - Budget Bytes published Dec 3, 2009updated Jul 28, 2015 4.78 from 108 votes Pin Recipe Jump to recipe → This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you. These sweet, salty, and rich Garlic Noodles are an absolutely addictive dish that you’ll want to make again and again. Serve them as the bed for glazed meat, like my Sticky Soy Ginger Glazed Chicken, Honey Sriracha Tofu, or simple stir-fried vegetables. With a super short ingredient list of pantry staples, this delicious garlic noodles recipe will become a staple in your menu. Garlic Noodles in the skillet topped with green onion See this recipe used in my weekly meal prep. Where Do I Find Oyster Sauce? Oyster sauce can be found in the International aisle of most major grocery stores (look near hoisin sauce). If you can’t find it there, it’s worth it to seek out an Asian market, where oyster sauce is likely to be much less expensive than in chain grocery stores. What Can I Use in Place of Oyster Sauce? I personally feel that the salty rich flavor of the oyster sauce makes this dish what it is and I wouldn’t suggest substituting it. That being said, several readers have said they’ve used hoisin sauce, which is much sweeter, and have enjoyed the results. Substitute the oyster sauce in this garlic noodles recipe at your own risk. What Else Can I Add to Garlic Noodles? This is a great base recipe to which you can add all sorts of other ingredients! Garlic noodles are great as a side dish, but you can add protein and vegetables to make it a meal. Try adding some Teriyaki Chicken or Honey Sriracha Tofu on top, or check out my Garlic Noodles with Beef and Broccoli for some inspiration. Front view of Garlic Noodles in a bowl Looking for a spicy noodle recipe? Check out my Spicy Sriracha Noodles! Share this recipe Quick & Easy Garlic Noodles 4.78 from 108 votes Garlic Noodles are sweet, rich, and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal. Servings 4 Prep 10minutes mins Cook 15minutes mins Total 25minutes mins Save Recipe Print Recipe Cook Mode Prevent your screen from going dark Ingredients 8 oz angel hair pasta ($0.54) 4 cloves garlic ($0.24) 1/2 bunch green onions ($0.35) 4 Tbsp butter ($0.50) 2 tsp soy sauce ($0.20) 2 Tbsp brown sugar ($0.05) 1 tsp sesame oil ($0.40) 2 Tbsp oyster sauce ($0.26) Instructions Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes). Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve. See how we calculate recipe costs here. Nutrition Serving: 1Serving Calories: 374.9kcal Carbohydrates: 62.85g Protein: 8.98g Fat: 14.23g Sodium: 268.55mg Fiber: 2.73g Read our full nutrition disclaimer here. Email Me This Recipe Get this sent to your inbox, plus get new recipes from us every week! Email * Email Address Send! Video Garlic Noodles How to Make Garlic Noodles – Step by Step Photos Mix Sauce ingredients in a bowl Mix the easy noodle sauce before you begin. In a small bowl stir together 2 Tbsp oyster sauce, 2 Tbsp brown sugar, 2 tsp soy sauce, and 1 tsp toasted sesame oil. Stir until combined. Slice Green Onions Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set aside. While the pasta is cooking, mince four cloves of garlic and slice about four green onions (1/2 bunch). Sauté Garlic and Green Onions Heat 4 Tbsp of butter in a large skillet over medium-low heat. Once melted, add the minced garlic and most of the sliced green onions (save a few for garnish). Sauté the garlic and green onions until soft and fragrant (1-2 minutes). Add Noodles and Sauce to skillet Remove the skillet from the heat, then add the cooked and drained pasta and the prepared sauce. Mix Pasta and Sauce and top with green onion Toss the ingredients in the skillet until the pasta is evenly coated with sauce. Garnish the garlic noodles with the reserved green onions and serve. Overhead view of Garlic Noodles in a bowl This easy Garlic Noodles Recipe is totally addictive… BEWARE. Share this recipe Posted in: Asian Inspired Recipes, East Asian, Globally Inspired Recipes, Pasta Recipes, Quick Recipes, Recipes under $3, Top Recipes, Under $1 per serving Beth Moncel I’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others. More About Beth Eat More. Spend Less. Sign up for the Budget Bytes newsletter and you’ll get new content delivered by email weekly, helpful tips, PLUS my FREE 14 Day Pantry Meal Plan! First NAme(Required) First Name... Email Address(Required) Email address... Leave a Comment Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * This site uses Akismet to reduce spam. Learn how your comment data is processed. Comments Leave a Comment Tara Doneice Vaughn 08.16.24 at 11:54 am Totally delicious! Reply Ellis 06.03.24 at 10:40 am I have made this so many times. I used less sugar and more garlic. When I don’t have green onions I have substitute them with red onions that are cooked until transparent, not caramelized. I made it for a pasta class last weekend. Everyone loved it, is always a success. Reply Alicia 04.27.24 at 1:10 am Absolutely love this recipe! I always add way more garlic and it’s a bit sweet for my liking so I more than half the sugar. Totally addicting and I can’t wait to make this again. Would also highly recommend making this with Trader Joe’s Thai wheat noodles. Those absorb the flavor soooo well. Reply Sarah C. Prokop 03.24.24 at 3:46 pm These were so easy and tasted incredible!! We’ll definitely be making these again!! Reply Shwaunda Smith 02.05.24 at 12:06 pm ❤️ Reply Laci 02.16.24 at 6:07 pm This is a staple. We make it with grilled teriyaki chicken thighs. Reply Shannon 01.27.24 at 9:22 pm We made this and added raw shrimp when we got to the butter step. It was UNBELIEVABLE! * chefs kiss* Reply Jennifer Baylor 10.11.23 at 5:17 pm I make this recipe often it is so tasty Reply Sarah Gonzales 10.05.23 at 8:09 pm This is our go to recipe. My son’s girlfriend said it was too sweet, so I made it different the next time. I had to add more sugar because it tasted better the 1st I made it. To each his own, the sweet makes it for me. I prefer this over garlic noodles at a restaurant any day!! I’d give you more stars if I could. Reply Don Campbell 06.25.24 at 9:51 pm Over all good.. but too sweet for me as well. Maybe add a lil sweet soy instead. Reply Comment navigation Older Comments Budget Bytes Icon Small Budget? No Problem! Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Welcome to the world of delicious recipes designed for small budgets.Food52Let’s talk about taking risks for a second. After university, my parents sent me on a trip to Australia, by myself, as a graduation present. I travelled for 24 hours to Brisbane from Toronto, not speaking to anyone and with no plans as to where I was going to stay or go beyond my first 24 hours in the country. On my first day in Brisbane, I called my parents for the first time since I had arrived. “You can come home now,” said my dad, meaning every word of it. “you don’t have to prove anything. If you don’t want to be there, just get on a plane and come home. We won’t be mad at all.” Of course I wasn’t going to go home 6 hours after I had arrived. But what my dad meant was, it’s okay to make mistakes. If I decided to cut bait and return home after flying for 24 hours and spending $3500 on a plane ticket, my parents wouldn’t be upset at me. This is how I was raised, and my dad said it often enough to me: there are no mistakes in life, because you learn from every ‘mistake’ you make. Give yourself permission to fail. It’s okay. It’s with this attitude that I approach most things in life, including cooking. If I don’t take risks, or if I’m afraid to make a mistake, I will never develop any great recipes. And I’m not down with using other peoples’ ideas, at least not all the time. So, it was with this spirit that I developed this tea-brined chicken recipe. If you’ve ever had a brined chicken, you’ll know that brining yields a crazy delicious, succulent bird. It takes a while, but if you’ve got 24 hours, I would highly recommend it. Tea is a hot item right now, with good reason. It has tons of antioxidants called polyphenols, which among other things, may help lower cholesterol[1]. It also tastes darn good! I am not sure how I came up with the idea of brining chicken in tea, but all I know is that it came to me and I wanted to see if I could make it work. I used lapsang souchong tea for this recipe, which is a tea that’s dried over pine embers. This processing makes it smell and taste smoky, like a pine and oak wood fire. You’ve never smelled or tasted a tea like this one. I headed over to The Tea Emporium on Eglinton Ave. in Toronto to get the tea, since I knew they’d have it. They were more than happy to help me out, and soon I was holding a big bag of smoky tea leaves. I threw what I thought would go well with the tea into the brine, and soon I had my first chicken ready to go. I was a bit nervous, but the results were amazing; while the chicken was cooking, the entire house smelled like smoked turkey or ham. When I took it out of the oven, the chicken had a dark-brown lacquered, crispy skin that was absolutely show-stopping. It looked like Peking duck skin but without the layer of fat underneath. And the taste was out of this world. Now, don’t expect the chicken to taste like ‘tea’ – this isn’t your garden-variety black tea you’re brining it in. The meat will be smoky-tasting, as well as incredibly juicy and aromatic. The risk paid off, as it usually does.Food52When I was in optometry school in Houston, my anatomy professor Jon Watson and his wife Susie won the annual Terlingua Chili cook-off. (http://www.abowlofred.com/) This was a very big deal, and resulted in chili being served at every house party and gathering with intense conversations about what cut of meat (Texans do not put beans in their chili!), how long to cook the meat, how much heat, what other spices, etc. What made the chili so amazing to me was the long cooking process with various flavors added along the way, resulting in a chili that was rich and layered with flavor. I've made lots of chili over the years, but I had yet to make a vegetarian version that approached the same richness and depth of flavor as chili made with beef. This one comes close. It uses chickpeas instead of the usual kidney beans because they have a meatiness that you don't find in other beans. And I added eggplant to give the unctuous smooth texture and mouthfeel that you get from fat--without adding a lot of fat. (Thank you, Paul Qui of Top Chef for that idea.) And instead of dumping it all together and cooking it, I added the different flavors and spices gradually so that the flavors would enrich each other and meld together. To cook the chickpeas, I used ChezSuzanne's technique outlined on her blog The Wimpy Vegetarian. (Isn't that a great name?) Here's the link: http://thewimpyvegetarian.com/2011/10/slow-food-cooking-chickpeas/ I added a habanero chili, a halved onion and a large smashed clove of garlic to the cooking water. The chili did give the chickpeas a smoky flavor with just a tiny hint of heat. This chili, like most, is best if let to sit a while before eating it. I cook the chickpeas ahead of time, then get up early and start the chili in the morning. After resting all day, it's perfect for dinner. There are a lot of ingredients, but once you gather them all together, it goes really quickly. You may like different spices or different proportions, more or less heat, and that's all fine. The trick here is to layer, let simmer, layer, let simmer, and you'll have a rich bowl of vegetarian chili. No, it won't taste like a beef chili, but it will be really good all the same.Food52What's a pastry chef to do when the doctor keeps saying that the cholesterol numbers are a little high? Well, if that pastry chef were me -- and she is -- she is going to learn to make adjustments to the types of food she eats and also the way that they are prepared. Honestly, it's a little difficult. While I love vegetarian dishes and could live on salads, I also enjoy things like beer butt chicken and flank steaks cooked on the grill. And lets really lay it all out here, a lot of so called vegetarian dishes rely on processed soy products to mimic the flavor and texture of meat, and poultry and that isn't necessarily any better for you than the meat is. So, after a little bit of practice using Isa Chandra Moskowitz's latest book, "Appetite for Reduction", I decided to mix up a batch of chili that even she might like to try. one of the things about most vegetarian chilis that disappoints me is the use of a large quantity of lentils and beans. while they are generally tasty, they always seem like a bowl of beans to me. what i love about a classic beef chili is the stick to your ribs, chunky vegetable and spicy tomato-chile base that the beans and meat are surrounded by. while rummaging through the cupboards looking for the things i needed, i came across a can of pumpkin puree and a little light went off; finally, the one thing that i knew would add a heartiness to the chili without making it a bowl of beans! the beauty of this recipe, you can alter it easily. want it real spicy add the full amount of the chipotles. like a lot of beans? add an extra can. want to keep it vegan? skip the shredded cheese or use a soy cheese. the addition of hominy helps to thicken the dish without adding the usual cornmeal. just make a batch and see for yourself; it is completely possible to make a bowl of chili and not miss the meat at all!Food52What's a pastry chef to do when the doctor keeps saying that the cholesterol numbers are a little high? Well, if that pastry chef were me -- and she is -- she is going to learn to make adjustments to the types of food she eats and also the way that they are prepared. Honestly, it's a little difficult. While I love vegetarian dishes and could live on salads, I also enjoy things like beer butt chicken and flank steaks cooked on the grill. And lets really lay it all out here, a lot of so called vegetarian dishes rely on processed soy products to mimic the flavor and texture of meat, and poultry and that isn't necessarily any better for you than the meat is. So, after a little bit of practice using Isa Chandra Moskowitz's latest book, "Appetite for Reduction", I decided to mix up a batch of chili that even she might like to try. one of the things about most vegetarian chilis that disappoints me is the use of a large quantity of lentils and beans. while they are generally tasty, they always seem like a bowl of beans to me. what i love about a classic beef chili is the stick to your ribs, chunky vegetable and spicy tomato-chile base that the beans and meat are surrounded by. while rummaging through the cupboards looking for the things i needed, i came across a can of pumpkin puree and a little light went off; finally, the one thing that i knew would add a heartiness to the chili without making it a bowl of beans! the beauty of this recipe, you can alter it easily. want it real spicy add the full amount of the chipotles. like a lot of beans? add an extra can. want to keep it vegan? skip the shredded cheese or use a soy cheese. the addition of hominy helps to thicken the dish without adding the usual cornmeal. just make a batch and see for yourself; it is completely possible to make a bowl of chili and not miss the meat at all!TastyWe tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
