My mother-in-law got me a subscription to Better Homes and Gardens for my birthday (it was a great deal--three years for 20 bucks!). There are fantastic ideas in the magazine. There are also really good and easy recipes. January's issue was filled with soup recipes. Mike loves soup, so last night we tried one of the recipes. We made the Southwestern Noodle Bowl (BHG, January 2008). It was delish. And quick and easy (start to finish, 30 minutes). Try it!
Ingredients:
- 1 1/2 lb. beef flank steak or beef top round steak, cut into bite-size strips
- 1 tsp ground cumin
- 1/4 tsp salt (I used the half salt/half not salt mixture)
- 1/8 tsp black pepper (I used more)
- 2 Tbsp cooking oil (we used extra virgin olive oil)
- 2 cloves garlic, minced
- 2 14-oz cans lower-sodium beef broth
- 1 14-oz can lower-sodium chicken broth
- 6 oz uncooked angel hair pasta (we used the whole wheat kind)
- 2 medium red or yellow sweet peppers, chopped (we did them in strips, one of each color)
- 6 green onions, trimmed, cut into 1-inch bias slices
- 1/2 c. salsa (whatever kind you prefer)
- 1/4 c. snipped fresh oregano (we had dried, so we did a tablespoon of it)
- Season meat with cumin, salt and pepper, set aside. Heat 1 tablespoon oil in skillet (we used a stock-pot) over medium-high heat; add garlic, stir-fry for 15 seconds. Add half the beef at a time; stir-frying until cooked through (set aside the first half, then cook the second half--my pot was big, so I did it all at once). Return all beef to skillet/pot; add all of the broth; bring to boiling.
- Add pasta, sweet peppers and onions to broth and beef. Cook, uncovered, until pasta is tender (whole wheat pasta takes a little bit more time). Stir in the 1/2 cup salsa (we skipped that step) and oregano; heat through. Ladle into bowls. Top with salsa, if desired.
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