I have a lot of cookbooks but my favorite resources are my 15 recipe binders arranged by categories. I am a recipe collector. When I was about 9 or 10 years old I started a recipe card file. It continued to grow as I gathered great recipes from every corner; friends, relatives, strangers, colleagues, cookbooks, newspapers, magazines, church socials and bake offs. When I started watching the Food Network in the mid Nineties, I began printing off recipes I wanted to try on my home printer. Organizing the 8 x 11 format with my 4 x 6 card size recipes was becoming cumbersome so I made the move to binders. I could use all sizes by attaching clippings, cards or hand written notes to an 8 x 11 paper. Binders were the perfect solution, allowing them to grow unevenly in any category. I love these binders but my favorite feature is the ability to make lots of notes in the recipe margins. Notes include tips and tricks, changes and adaptations, plus the date and event I made the recipe if it was for a special event. It has become my recipe journal. Are you keeping track of food events? If so, how?
Cinnamon Beef is a recipe from one of my binders that I have wanted to cook for a long time. This recipe was clipped out of a Cooking Light magazine many years ago. It looked exotic, very delicious and tender. The broth is similar to the flavor of hot and sour soup but rather than a little heat, it is cinnamon spicy. Served over noodles, it is a one dish meaty meal that is a diversion from your fat filled comfort food but comforting none the less.
Recipe: Beef and Cinnamon with Noodles
Prep Time: 10 Minutes | Cook Time: 2 Hours 15 Minutes | Yield: 8 servings | Level: Easy
- 1 Tbsp vegetable oil
- 2 pounds beef stew meat, cut in 1-inch cubes
- 8 green onions, cut in 1-inch pieces
- 6 cloves garlic, crushed
- 1 1-inch piece peeled fresh ginger, cut in thin slices
- 5 cups water
- 3/4 cup rice vinegar
- 3/4 cup soy sauce
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1 10 oz box frozen spinach, thawed
- 4 cups hot cooked noodles, about 8-ounces uncooked
1 Heat oil in a large Dutch oven over medium-high heat. Adding in half the meat, brown on all sides then remove from pan and repeat.
2 Return all the meat to the pan and add the onions, garlic, ginger, cinnamon, water, vinegar, soy sauce and sugar. Bring to a boil then simmer for 2 hours.
- Exchange frozen spinach for fresh from your garden or farmers market. Use a large bundle torn in small pieces.
- Exchange noodles for pasta such as fettuccine.
Inspiration – Cooking Light
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 30, 2012