Watership Down Kitchen

 Hard to mark beef teriyaki better- unless you upgrade the rice to rice noodles. Something about that texture and slurpability- right? Add in some green veggies and you are golden. Ingredients: 2 cloves garlic, minced 1 bell pepper 1lime 1/4 cup teriyaki sauce 2 tablespoons soy sauce 5 ounces pad Thai noodles 1/2 pound sliced sirloin steak salt, pepper, oil Method: Bring a medium saucepan of salted water to a boil. Halve pepper, discard stem and seeds, and cut into thin strips.  Into a small bowl, squeeze 2 teaspoons lime juice; cut any remaining lime into wedges. Add teriyaki, soy, and 1⁄4 cup water, stirring to combine. Set aside. Add noodles to saucepan with boiling salted water; cook, stirring occasionally to prevent sticking, until al dente.  Drain noodles, rinse under cold water, then toss with 1 teaspoon oil. Set aside. While noodles cook, heat 2 teaspoons oil in a medium nonstick skillet over medium- high heat. Add peppers and cook until softened and browned in spots, about 5 m

 I feel like I may be on a Buffalo ranch trend these days. This version involves the world's favorite carb- noodles. Enjoy! Ingredients: 2 stalks celery, thinly sliced 1/4 cup panko 9 ounce package cheese tortelloni  2 tablespoons Buffalo hot sauce 3 ounces baby spinach Ranch dressing, to taste 1 large egg 4 tablespoons butter vinegar, salt, pepper Method: Preheat oven to 450 degrees F. Bring a large saucepan of salted water to a boil over high heat. In a medium bowl, whisk 1 large egg. In a shallow bowl, stir to combine panko and 2 teaspoons oil until evenly coated. Carefully, add tortelloni to saucepan with boiling salted water; cook, stirring occasionally, until almost al dente, about 3 minutes. Drain tortelloni and transfer to a paper towel-lined plate. Let cool before breading.  Add cooled tortelloni to bowl with egg, tossing gently to coat. Lift out of bowl, letting excess egg drip off. One at a time, add tortelloni to panko, pressing lightly to help breading adhere. Carefull

  Cheap? Check. Healthy? Check. Prep time? Zero. Tasty? Triple check. What are you waiting for? Let's make these delicious black bean tacos and slather them with guac and salsa! Ingredients : 15 ounce can black beans 2 garlic cloves, minced 2 teaspoons taco seasoning 1/4 cup sour cream 6 six-inch flour tortillas Olive oil salt, pepper Salsa of your choosing Guacamole (homemade is best!) Method : Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add beans and their liquid, taco seasoning, 1⁄2 cup salsa, and half the garlic. Bring to a simmer; cook until beans are thickened, about 5 minutes. Meanwhile, in a small bowl, stir to combine sour cream and remaining garlic; season to taste with salt and pepper. Toast one tortilla at a time over an open flame until lightly charred in spots, wrap in foil or a clean kitchen towel as you go to keep warm . Fill warm tortillas with black bean filling. Serve black bean tacos topped with guacamole, sour cream , and remaining salsa. E