hamburger helper

but for grownups.

• 2 tbs neutral oil

• 1 onion, diced

• 5 garlic cloves, minced

• 1 pound ground beef

• 1 cup dry white wine

• 3 1/2 cups chicken stock

• 3/4 cup heavy cream, half and half, or whole milk

• 2 tbs hot sauce

• 2 tsp paprika

• 1 bay leaf

• 16 ounces rotini pasta (elbows work too - cut the chicken stock by 1/2 cup)

• 5 slices American cheese, ripped into small pieces

• 1 cup grated cheddar cheese

• salt, pepper, parsley, and chives to taste

In a Dutch oven, heat the oil over medium-low. Cook the onion until softened and golden brown. Add the garlic and cook for an additional minute.

Increase heat to medium and add the ground beef. Cook until fully browned, and then drain most of the fat. Add the white wine and fully reduce.

Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf. Bring to a boil, and then add the pasta and stir frequently until cooked through.

Reduce the heat to low. Stir in both types of cheese and mix until melted. Remove from heat, season to taste, and serve.

braised short ribs

worth the work for the smell alone.

• 4-8 short ribs (2 per person)

• 1 onion, roughly chopped

• 2 celery stalks, roughly chopped

• 1-2 large carrots, roughly chopped (or, you can buy store-made mirepoix)

• 6 cloves garlic, whole

• 1/2 cup flour

• 1 tbs sea salt

• bundle of fresh rosemary

• 1 tsp dried thyme

• 2 tsp black pepper

• 1 bottle cabernet sauvignon (spend $15-$20 on something you would drink)

• 1 box of beef broth, the smaller one

• 1/4 cup brown sugar

• 1 tbs butter

Preheat the oven to 350.

Heat avocado/neutral oil in a large Dutch oven over medium/high. Trim any large pieces of fat from the short ribs. Combine the flour and sea salt, and dredge the short ribs on all sides. Sear for 2-3 minutes on each side until golden brown, and remove from Dutch oven.

Saute the onion, celery, and carrots for 4-5 minutes until softened. Add the whole garlic cloves. Add the red wine and beef broth, and deglaze the pot. Add brown sugar, rosemary, thyme, and black pepper. Bring to a boil, add the short ribs back in, cover, and put in the oven for 3 hours.

Remove the ribs from the pot with tongs. (The bones will probably just fall out.) Scoop/strain out all of the aromatics. Cook the sauce over medium heat until reduced by half - 15-20 minutes, stirring often. Finish with butter.

shepherd's pie

or a lighter interpretation of it. serves ~6.

• 5-7 russet potatoes, peeled and cubed

• 2 tbs butter

• 2 pounds ground turkey or beef

• 1 cup water

• 2 bouillon cubes (I correspond the flavors to the meat I used)

• 1 tsp dried thyme

• 1/2 tsp dried sage

• 1 tsp black pepper

• 1/2 onion, diced

• 2 cups frozen mixed vegetables

• salt to taste

• 1 tbs flour

• optional: 1/2 cup shredded cheddar cheese

Add potatoes and a large dash of salt to a large pot. Cover with water. Bring to a boil and cook until they fall apart when pierced with a fork. Reserve 1/2 cup of cooking water. Drain and mash until smooth. Add butter and salt to taste. If they are too thick, add reserved cooking water.

Preheat oven to 350º. In a large cast iron skillet, brown meat and onion. Drain excess fat and return to pan.

In a small bowl, whisk together 1 cup hot water, the bouillon cubes, and the flour. Add to the skillet with seasonings and frozen vegetables. Cook over medium, stirring occasionally, until most of the liquid has evaporated.

Smooth the filling down in the skillet, and then top with mashed potatoes. Add shredded cheese if desired. Bake for 20-30 minutes or until potatoes just start to brown.

broccoli stir fry

Easier than ordering Chinese. Serves 4.

• 3 tbs cornstarch

• 1/2 cup and 2 tbs water

• 2 tsp minced garlic

• 1 pound of: boneless round/charcoal cut steak cut into pieces, stir fry beef, or chicken breasts

• olive oil

• 4 cups broccoli florets (2 large heads) - or 3 cups broccoli and 1 cup asparagus pieces

• 1 small onion cut into wedges

• 1/3 cup low-sodium soy sauce

• 2 tbs brown sugar

• 1 tsp ground ginger

• cooked rice, quinoa, or egg noodles to serve

Combine 2 tbs cornstarch, 2 tbs water, and garlic. Toss with meat.

In another bowl, whisk together soy sauce, brown sugar, ginger, 1 tbs cornstarch, and water. Set aside.

In a large skillet over medium heat, stir fry meat in olive oil. Once cooked through, remove from heat. Stir fry broccoli and onion in remaining oil for 4-5 minutes.

Return meat to pan and add sauce. Cook and stir for 2 minutes, and serve hot over rice, quinoa, or egg noodles.