Beef Barley Soup

 Ingredients:

1 TBS olive oil
1 onion
1 garlic clove
2 carrots sliced 
1 stalk celery sliced
2 C cooked beef
6 C beef broth [reduced sodium]
1 can petite diced tomatoes undrained
1/2 green pepper diced
2/3 C barley
1 TBS worcestershire sauce
1/4 tsp thyme
1 package beef gravy mix
1 bay leaf
2 TBS fresh parsley or 2 tsp dried
salt and pepper to taste

Cook onions and garlic in oil over medium until softened.

Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.

Remove bay leaf and serve.

Quick Ramen

 Ingredients:

4 packages Ramen Noodles -- seasoning discarded
4 TBS butter + extra for sauteing veggies prior
4 cloves garlic, minced
1/4 C soy sauce
1/4 C water
2 TBS brown sugar
1-2 tsp Sriracha sauce
4 green onions
4 eggs
Everything seasoning
+sliced cabbage
+mushrooms
+any other veggie

Bring a large pot to boil and cook the noodles for 2 minutes. Drain and set aside.

Whisk together soy sauce, water, brown sugar, and sriracha and set aside.

Melt a small amount butter in large skillet over medium heat, and saute mushrooms and cabbage - set aside. Melt more butter, add garlic and ginger and cook for 1 minute. Increase heat to medium high, add soy sauce mixture. Cook until bubbly (approx 1 minute). Add noodles and coat completely.

Reduce heat to medium and push noodles to one side. If necessary, add more butter. Whisk eggs, pour into side of pan and scramble. Cook until done. Add cabbage, green onions, and mushrooms (plus any extra veggies). 

Sprinkle everything seasoning in individual bowls before eating.