Kristen's Recipes

2 Tsp. olive oil

1 small onion, chopped finely

Good pinch of coarse salt

Freshly cracked black pepper

2 garlic cloves, minced

2 Tsp. granulated sugar

1 sprig of fresh rosemary, chopped

14 0z. Can of diced tomatoes or 1-1/2 C. of canned diced tomatoes

1/2 tsp Worcestershire sauce

1 Tsp. red wine vinegar

 

1-1/2 C. cubed potatoes

1/2 tsp coarse salt (or more if needed)

2 sprigs of green onion, sliced diagonally

1/4 C. green peas (optional)

1 Tsp. butter or margarine

1/2 C. water (or more if needed)

Package of sliced beef (sliced beef should be paper thin, you can usually get this at Asian markets)

Salt and pepper

 

On medium high heat, in a medium sized saucepan, drizzle in your olive oil and add in the chopped onions. Then add in salt, pepper and the minced garlic and stir for about a minute until the onions are translucent. Then add in the 2 Tsp. of sugar, chopped fresh rosemary and stir for another minute then go ahead and add in the diced tomatoes and Worcestershire sauce. Then take a potato masher and mash the tomatoes. Drop the heat to low and simmer the jam for about 30-40 minutes, until the jam has reduced and thickened. Then in the last second of cooking add in the red wine vinegar for a nice tang then turn off the heat. While you simmer the jam start making the potato hash. Get your potatoes and cut them into cubes, making sure that they’re all the same size. On medium high heat, in a large non-stick skillet, drizzle in the olive oil and add in your diced potatoes, seasoning them as well. Coat the potatoes with the olive oil and let them cook for a good 5-6 minutes to lightly brown each side of the potato. Then pour in the 1/2 C. of water to help steam the potatoes. Leave it alone until you see all of the water evaporated. At this point taste the potato to make sure that it is cooked and seasoned the way you like. Add in the butter, green peas and the sliced green onion. Stir for another 2 minutes and then take it off the heat. Plate the potatoes and then in the same pan add in the seasoned sliced beef and sear on both sides. This should literally take a minute then plate the beef on top of the potatoes. Get your thickened tomato jam and spoon it on top of the beef and the potato hash and serve.  Substitutions: In the potato hash you could also add in cubed carrots as well. Also, if you can’t find the paper thin beef then use quick fry steak.  What’s great about the jam is that you could also toast slices of a baguette, spread goat cheese and spoon some tomato jam on top and eat.

8 diagonally cut slices French bread 1/2 inch thick
2 T. grated Parmesan cheese
3/4 lb beef sirloin or flank steak cut into thin strips
1 T. olive or vegetable oil
1 small green bell pepper sliced
1 clove garlic finely chopped (1 to 2 cloves)
1 (14-1/2 oz) can diced tomatoes with herbs undrained
1 (8 oz) can pizza sauce
1 (4-1/2 oz) jar sliced mushrooms drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside. Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot. Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture.

Yield: 4 servings
Calories: 371
Fat: 12g
Fiber: 4g

1 pound Yukon gold potatoes, cut into 2-inch pieces
1/2 pound parsnips (about 2 medium), cut into 1-inch pieces
kosher salt and black pepper
1/2 C. whole milk
2 T. butter
2 scallions, thinly sliced
1 T. olive oil
1 1/2 pounds sirloin steak (1 inch thick)

Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil. Add 2 tsp. salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1⁄2 tsp. each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing. Serve with the potato-parsnip mash.

2 1/2 T. olive oil
1 lb. flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
1/3 C. water
1/3 lb. (1 1/2 C.) snow or sugar snap peas
3 scallions (green parts only), cut into 1 1/2-inch lengths
1 recipe Garlicky Hoisin Sauce
Cooked rice

Heat a wok or large skillet over high heat. Add 2 T. of the oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the bell pepper and cook, stirring constantly, for 10 seconds. Add the sweet potato and water. Cover partially and cook, stirring occasionally, for 7 minutes. Add the peas and scallions and cook for 1 minute. Add the Garlicky Hoisin Sauce and increase heat to high. When it starts to bubble, add the steak. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Pork or turkey cutlets can stand in for the beef, and green beans for the sugar snaps.

Yield: 4 servings
Calories: 463
Fat: 22g
Fiber: 4.3g

Ragout:
1 1/2 C. boiling water
2 C. dried porcini mushrooms (about 2 oz.)
2 tsp. butter
1/2 C. chopped shallots
3 T. minced garlic
1 tsp. minced fresh or 1/4 tsp. dried thyme
3 C. coarsely chopped parsnips (about 1 lb.)
12 C. quartered button mushrooms (about 1 1/2 lb.)
1/2 C. port wine
2 T. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Beef:
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 (3-lb.) beef tenderloin, trimmed and cut in half crosswise
Cooking spray

Sauce:
1 tsp. butter
1/3 C. (2-inch) julienne-cut carrot
1/3 C. vertically sliced shallots
1/4 C. port wine
1 (14-oz.) can low-salt beef broth
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

To prepare ragout, pour boiling water over porcini; let stand 20 minutes. Strain through a sieve into a bowl; reserve liquid. Finely chop porcini; divide in half. Melt 2 tsp. butter in a large nonstick skillet over medium heat. Add 1/2 C. shallots, garlic, and thyme; cook for 1 minute, stirring frequently. Add parsnips; cook 2 minutes, stirring occasionally. Add button mushrooms; cook 10 minutes, stirring occasionally. Add half of porcini and 1/2 C. wine; bring to a boil. Cover, reduce heat, and cook 15 minutes or until parsnips are tender. Stir in parsley, 1/2 tsp. salt, and 1/2 tsp. pepper. Set aside; keep warm. Preheat oven to 450°. To prepare beef, rub 1/2 tsp. salt and 1/2 tsp. pepper over tenderloin. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add tenderloin; cook 5 minutes, browning on all sides. Bake at 450° for 20 minutes or until a thermometer registers 140° (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of tenderloin will increase 5° upon standing.) To prepare sauce, melt 1 tsp. butter in pan over medium-high heat. Add carrot and 1/3 C. shallots; sauté 3 minutes. Add reserved porcini liquid, remaining porcini, 1/4 C. wine, and broth; bring to a boil. Cook until reduced to 1 1/2 C. (about 10 minutes). Stir in 1/4 tsp. salt and 1/4 tsp. pepper. Thinly slice beef; serve with ragout and sauce.

Yield: 12 servings
Serving size: 3 oz. tenderloin, 2/3 C. ragout, and 2 T. sauce

Calories: 265
Fat: 10.3g
Fiber: 3.4g

1 1/2 lb. sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 tsp. kosher salt
2 tsp. freshly ground black pepper
3 T. olive oil
1 medium red onion, cut into ½-inch slices
1/3 C. balsamic vinegar
1 bunch watercress, cleaned
2 oranges—peeled, cut into rounds, and seeded

Place the steak on a large plate and sprinkle with the salt and pepper on all sides. In a large nonstick skillet, over high heat, heat 1 T. of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm. Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes. Add the balsamic vinegar and cook 2 minutes more. In a large bowl, mix the watercress with the orange sections and the remaining olive oil. Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Yield: 4 servings
Calories: 395
Fat: 20g
Fiber: 2g

1/4 C. chopped red bell peppers

2 tsp. sliced jalapeno pepper

1 tsp. fresh ginger root , grated or finely chopped (or 1/4 tsp. ground ginger)

1/4 C. Preserves, peach

1 T. fresh lime juice

1 fresh mango , peeled, pitted, and chopped

4 serving Beef, sirloin strip steak, raw, select, 1/8″ trim (1 pound)

1 tsp. Caribbean jerk seasoning (up to 2 tsp., to your taste)

 

In a medium bowl, mix bell pepper, chilies and ginger root. Stir in preserves, lime juice, and mango.  Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes, turning once until desired doneness. Serve with salsa mixture.

2/3 C. orange marmalade

2 T. butter

1 tsp. fresh rosemary

32 ounces beef loin steaks (1 inch thick)

 

In a small saucepan, combine marmalade, butter and rosemary. Cook and stir over low heat until butter is melted and mixture is heated through. Set aside. Sprinkle both sides of each steak with salt and ground black pepper. Place steaks on the rack of an uncovered grill (or George Forman Grill at 350 directly over medium coals. Grill until desired doneness, turning once halfway through grilling and brushing with the marmalade mixture during the last 2 minutes of grilling. Allow 11 to 15 minutes for medium-rare (145) or 14 to 18 minutes for medium doneness (160). Transfer steaks to a serving platter. Spoon any remaining marmalde mixture over steaks.

3 C. of dried wide noodles

3 C. of broccoli florets (I bought fresh, but you could probably use frozen)

1/4 C. of light sour cream

1/2 tsp. of fresh dill

1 pound beef ribeye steak

1 small onion, diced

1 clove of minced garlic

1 T. of cooking oil

4 tsp. of all-purpose flour

1/2 tsp. of ground black pepper

1 can of beef broth

3 T. of tomato paste

1 tsp. Worcestershire sauce

 

Cook noodles according to package directions, adding in broccoli for the last five minutes of cooking. Drain well. Return pasta to hot pan; cover to keep warm. Meanwhile, in a small serving bowl, combine dill and sour cream; stir together and chill until serving time. Trim fat from beef and cut into bite-sized pieces. In a large skillet, heat the cooking oil and cook half of the beef, the onion, and the garlic until onion is tender and beef is desired doneness. Remove from skillet. Add remaining beef to skillet; cook and stir until beef is desired doneness. Return all of the beef to skillet; sprinkle flour and pepper over beef. Stir to coat. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Divide noodle-broccoli mixture among plates and top with beef mixture. Top with sour cream, if desired.

1 (17-ounce) package refrigerated cooked beef roast au jus (such as Hormel®)

2 T. honey

1 T. Worcestershire sauce

1 to 1 ½ tsp. bottled, roasted minced garlic

¼ tsp. black pepper

2 cups peeled baby carrots, halved length-wise

12 ounces tiny new potatoes, halved

1 medium red onion, cut into thin wedges

 

Remove meat from package, placing juices in a medium bowl. To the juices combine honey, Worcestershire sauce, garlic and pepper. Place meat in a large nonstick skillet. Arrange carrots, potatoes, and onion around meat. Pour sauce over meat and vegetables. Bring mixture to a boil, then reduce heat. Cover and simmer 20-25 minutes or until vegetables are tender and meat is heated through.

1 pouch (10 ounces) frozen brown rice 

1 sirloin or top round steak (8 ounces, 3/4″ thick), thinly sliced 

2 T. reduced-sodium soy sauce, divided 

2 tsp. canola oil 

1 bag (14 ounces) frozen asian vegetable mix or stir-fry vegetable 

1 T. finely chopped fresh ginger 

2 tsp. finely minced garlic 

1/2 C. diagonally sliced scallions 

1/2 C. coarsely chopped dry-roasted unsalted peanuts 

 

Cook the rice according to the package directions. Set aside. Meanwhile, in a bowl, combine the steak with 1 T. of the soy sauce. Toss to mix. Heat a wok or large skillet over high heat. Add the oil. Place the steak in a single layer and cook without stirring, for 1 minute, to brown. Cook 1 more minute, stirring once or twice, until all the pink in the meat is gone. With a slotted spoon or tongs, transfer the meat to a clean dish and set aside. Add the frozen vegetables to the pan. Cook over medium heat, stirring constantly, for about 5 minutes or until the vegetables are tender. Add the ginger and garlic to the pan and stir-fry for 30 seconds. Add the steak, scallions, peanuts, rice, and the remaining 1 T. soy sauce. Cook, stirring, for about 2 minutes, or until heated through.

 

1 1/2 C. dried porcini mushrooms (about 1 1/2 oz.), divided
1 (3 1/2-lb.) center-cut beef tenderloin
3/4 tsp. salt, divided
1/4 tsp. white pepper, divided
2 tsp. vegetable oil
Cooking spray
2 C. boiling water
2 T. chilled butter or stick margarine, cut into small pieces

Preheat oven to 400°. Place 1/2 C. mushrooms in a blender; process until finely ground. Trim fat from tenderloin. Sprinkle beef with ground mushrooms, 1/2 tsp. salt, and 1/8 tsp. pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add beef; cook 1 minute on all sides or until browned. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400° for 30 minutes or until meat thermometer reaches 145° (medium-rare) to 160° (medium). Place tenderloin on a platter, and cover with foil. Let stand 10 minutes. Combine boiling water and 1 C. mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms through a cheesecloth-lined sieve into a medium saucepan, reserving soaking liquid; coarsely chop mushrooms. Bring reserved soaking liquid to a boil, and add chopped mushrooms. Reduce heat, and simmer until reduced to 1 C. (about 12 minutes). Add 1/4 tsp. salt, 1/8 tsp. pepper, and butter, stirring with a whisk until butter is melted. Serve with tenderloin.

Yield: 8 servings
Calories: 226
Fat: 12g
Fiber: 0.6g

Marinade:
1/4 cup balsamic vinegar
1/4 cup water or low sodium beef or chicken broth
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 teaspoons ground mustard seed
1/2 teaspoon ground black pepper
Olive oil cooking spray
1 1/4 pounds flank steak, trimmed of all visible fat
8 Roma tomatoes, halved crosswise

Combine marinade ingredients in a large zip-top plastic bag. Add steak and seal the bag. Marinate, refrigerated for at least 2 hours, (but no longer than 12) turning the steak occasionally. Prepare a fire in a charcoal grill or preheat a gas grill or broiler. Lightly coat the grill rack with cooking oil spray. Position the cooking rack 4�6 inches from the heat source. Remove the steak from marinade; drain and blot to remove excess marinade. Place the steak and tomatoes on the grill rack or broiler pan. Grill or broil until browned, 4�5 minutes on each side for the steak and about 3 minutes on each side for the tomatoes. Watch steak carefully as the balsamic can cause it to burn if not properly blotted. Check the steak for doneness by cutting into the meat. Let stand for 5 minutes on a cutting board. Cut the meat across the grain into very thin slices.

Yield: 4 servings
Calories: 261
Fat: 11g
Fiber: 1.7g

1 1/2 lb. flank steak
4 tsp. Basil Leaves
2 tsp. Garlic Powder
1 tsp. Ground Black Pepper
1 tsp. salt
1 package (6 oz.) fresh baby spinach
1/2 C. pine nuts, toasted
1/4 C. Parmesan cheese
1/4 C. dried breadcrumbs
4 T. olive oil, divided
3/4 C. chopped onion
2 T. dry red wine
1 can (14.5 oz.) diced tomatoes, undrained

Cut flank steak almost in half horizontally without cutting all the way through. Open steak to form a rectangle. Combine basil, garlic, pepper and salt. Reserve 1 tsp. for sauce. In a food processor, combine 1 T. spice blend, spinach, pine nuts, Parmesan, breadcrumbs and 2 T. olive oil. Pulse to make a coarse mixture. Spread over steak. Roll steak into a log shape; tie with string in several places to close securely. Sprinkle with remaining spice blend. Preheat oven to 350°F. Pour 1 T. olive oil into large skillet on medium-high heat. Add steak; sear on all sides until brown. Transfer steak into a 7 X 11-inch baking pan. Cover and bake 1 hour. Warm skillet over medium heat. Pour wine into skillet, scraping bottom of pan to loosen any bits of flavor. Add 1 T. olive oil, reserved 1 tsp. spice blend seasoning, and onions; sauté 5 minutes. Set aside. Remove steak from oven; cover with foil. Let stand 10 minutes. Add tomatoes to skillet; cook 10 minutes over medium heat. Slice meat. Top with warm sauce.

Yield: 6 servings
Calories: 375
Fat: 23g
Fiber: 5g

1 (3 3/4- to 4-lb.) top round roast, tied with string
2 T. extra-virgin olive oil
Salt and black pepper

Preheat oven to 275°F. Rinse roast with water and pat dry. Heat oil in a large Dutch oven over high heat. Add the roast and brown on all sides, about 10 minutes. Sprinkle with salt and pepper. Place the Dutch oven in oven, uncovered, and cook, 55 minutes, or until a meat thermometer inserted in the center registers 115°F. Increase oven temperature to 500°F; cook, 10 to 15 minutes, until thermometer registers 130°F. Total cooking time will be 65 to 85 minutes, depending on weight of roast. Remove the roast from oven; transfer to a cutting board and let rest 15 minutes before carving.

Yield: 8 servings
Calories: 393
Fat: 18g
Fiber: 0g

1-1/2 lbs. beef sirloin steak
1 C. prepared lite teriyaki marinade
1/2 C. chopped onion
1/3 C. honey
1/3 C. fresh orange juice
1 T. chopped fresh rosemary
1 T. dark sesame oil
1 clove garlic, crushed
Pepper, to taste

In a medium shallow dish, combine all ingredients, except steak, adding pepper, as desired whisk until blended. Remove and reserve 3/4-C. for basting. With a sharp knife, slice sirloin into 1/4-inch strips. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade discard marinade. Thread steak on skewers. Place steak on grid over medium ash-covered coals. Grill, uncovered 8-10 minutes, turning once for medium-rare to medium doneness. Baste occasionally with reserved marinade. Place remaining basting marinade in small saucepan bring to a boil for 1 minute. Spoon hot marinade over beef and sprinkle with toasted sesame seeds, as desired.

Yield: 6 servings
Calories: 235
Fat: 7g
FIber: 0g

1 lb. flank steak

3 T. soy sauce

1 T. sherry or dry white wine

2 T. chicken broth

5 Tp. oyster sauce (also called oyster-flavored sauce)

1 T. brown sugar

1 tsp. toasted sesame oil

1 tsp. cornstarch

3 cloves garlic, run through a garlic press

1 T. grated ginger

1 head broccoli, cut into florets, stem peeled and sliced into 1/4-inch pieces

1/3 C. water

1 red bell pepper, cut into 1/4-inch pieces

 

Trim the flank steak of any large pieces of fat and silverskin. Cut along the grain into 2-inch-wide strips, then cut across the grain into 1/4-inch-thick pieces. Toss the beef strips with the soy sauce and let sit in the refrigerator while you prepare the other ingredients. Make the sauce by combining the sherry, broth, oyster sauce, brown sugar, sesame oil, and corn starch. Set aside. Combine the garlic, ginger, about a tsp. of oil in a small bowl and set aside. Cook the beef. Drain it and discard the liquid. Heat a non-stick skillet over medium-high to high heat with about a T. of oil until quite hot. Add one-half to one-third of the beef, spread to a single layer, and let cook for about 60 seconds, or until it is nicely browned on one side. Flip with tongs or a fork and cook for another 60 seconds or until cooked-through. Remove the beef and repeat until it is all cooked. It is important to do this step in batches and over very high heat to get good browning on the beef; don’t do too much at once or it will just steam. Cook the vegetables. In this case, in a non-stick skillet with about 2 tsp. of oil over medium high heat, add the broccoli florets and cook for about 30 seconds until they are hot and covered with oil. Add the water and cover for about 2 minutes, letting them steam. Remove the cover and cook until the water is evaporated and the broccoli is cooked and bright green, but still crisp. Remove from the pan. Return the pan to the heat, add a few more tsp. of oil, and cook the pepper for a few minutes until it is softening. Add the ginger paste and cook for about 30 seconds until very fragrant. Add the broccoli and beef back to the skillet along with any additional ingredients you wish and heat until hot. Whisk the sauce to recombine any settled cornstarch and add to the skillet. Cook 1-2 minutes until the sauce is thickened slightly and translucent and glossy. Serve over steamed rice.

1/2 C. parsley leaves, a couple of handfuls

8 cloves garlic, cracked away from skins

1 lb. chorizo sausage, casings removed

1/4 C. extra-virgin olive oil

1 1/2 lb. tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces

Coarse salt and pepper

24 medium to large mushroom caps

1 C. dry sherry

 

Preheat a grill pan over medium high heat. Place parsley and garlic in food processor and chop.

Heat a large, heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish. To the hot skillet, add about 2 T. extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 C. sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 T. or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.

16 oz. Wide Egg Noodles

2 pats Butter

A handful chopped fresh flat leaf parsley

2 lb. beef fillet tips or tender sirloin cut into bite sized pieces

2 T. EVOO

2 White Onions, chopped

12-16 small mushroom caps, halved

2 cloves Garlic, minced

1 1/2 C. Burgundy Wine

3-4 sprigs Thyme

1 bay leaf

14oz. can beef broth

2-3 T. Tomato Paste

 

Cook egg noodles until al dente. Shock with cold water, drain, and return to pot. Toss with butter and parsley, cover until beef is done.  Lightly coat beef cubes with flour. Sauté in olive oil over medium high heat 6-8 minutes, turning once, until browned. Remove meat from pan. Add mushrooms and onions and garlic to the pan. Cook them for 5 minutes, shaking pan occasionally. Add wine and scrape up any bits on the bottom of the pan. Return beef to pan with remaining ingredients. Simmer 10 minutes, ubtil sauce thickens a bit. Remove bay leaf, serve over noodles.