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Beef Stew

05
Oct 2010
By

Andi wants to get stuff to make beef stew. It’s one of my favorite things to make and eat in the fall and winter. I’m not exactly sure how she makes it but I’m sure it’s similar to mine. It won’t fatten you up but it’s not one of the fastest working weight loss supplements either.

I use:

1 lb of stew beef cut in chunks
several potatoes peeled and cut in cubes
several carrots peeled and cut in chunks
a large onion sliced
water
salt and pepper to taste
garlic powder
Kitchen Bouquet to darken the sauce
flour and water to thicken the sauce

I put the beef and vegetables in the crock pot in the morning along with enough water to cover most of the meat and vegetables. Add the salt, pepper, garlic powder and Kitchen Bouquet. Let it cook all day on low. When it’s done thicken the sauce with the flour and water mixture then serve.

You can serve it over noodles too.

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Sausage and peppers

04
Oct 2008
By

I posted on Army Mom NJ that I was looking for a recipe for sausage and peppers. CrankyDave came to my rescue and has graciously allowed me to use the recipe he gave me.

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1/4 cup olive oil
4-5 large bell peppers sliced lengthwise(different colors if you like)
1 large sweet onion halved and sliced
2 cloves garlic (more if you’re a garlic fan)
2 tablespoons chopped fresh basil
Salt and Pepper to taste.

Optional: 2 cups diced tomatoes with the juice

In a deep skillet, add the olive oil, basil, peppers and onion. Cover and cook over a med/low heat until peppers are soft and onions are translucent. Uncover and add the optional tomatoes if you like, salt and pepper to taste, and cook off the remaining liquid.

For a main dish, cook/brown the sausage you’re using and then add it to the peperonata 15-20 min before serving. Whole, sliced, or ground is your preference. Leftovers make good sandwiches or even a pizza.

For sandwiches, I usually make the peperonata the night before omitting the tomatoes and not adding the sausage, then reheat it to serve on sausage or beef sandwiches as a condiment. Nice for a BBQ.
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We had ours on rolls. It was so delicious. Sorry I didn’t get any pictures of it on the rolls we were just too hungry to take a picture. It looked like the sausages were wrapped up in an electric blanket!

Andi called while I was making it and her fiancee said I needed to send some down to him. I told him he would have to come up here and then I’d make him some.

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Cabbage Soup

07
Sep 2008
By

This soup is rumored to be a fat burner. I don’t know if that’s true or not.

INGREDIENTS

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

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Bread and Butter pickles

06
Jun 2008
By

If you haven’t done canning you should. Canning will save you a lot of money. Below is my favorite canning recipe for bread and butter pickles.

10 cups sliced pickling cucumbers (1/4-inch slices)
4 medium onions, sliced thin
1/2 cup pickling or canning salt
3 cups white vinegar
2 cups granulated sugar
2 tbsp. mustard seed
1 tsp. celery seed
1 tsp. ground turmeric

1. In a glass or stainless steel bowl, combine cucumbers, onions and salt. Mix well, cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander placed over a sink; rinse with cool running water and drain thoroughly.

2. Meanwhile, prepare canner, jars and lids.

3. In a large stainless steel saucepan, combine vinegar, sugar, mustard seeds, celery seeds and turmeric. Bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in vegetables and return to a boil.

4. Pack vegetables into hot jars to within a generous 1/2-inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5. Place in jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Makes about 5 pint jars.

Let stand 4-6 weeks before serving.

These are more healthy than store bought pickles because no preservatives are used and your health insurance will thank you for that.

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What’s For Dinner Tonight?

11
Apr 2008
By

crock_beefI went to the grocery store and picked up a nice top round roast and some carrots. I also got some Crockery Gourmet seasoning for beef. I put the seasoning in the Crockpot with 2 cups of water and stirred it up. Then I put in the 3 lb roast followed by a large onion cut up in chunks, 3 large potatoes, with the skin on, cut in chunks and several handfuls of baby carrots into the Crockpot. I put the cover on and put it on low where it will sit and cook for 7 hours.

Dinner Tonight

I’ve never used that seasoning before so I thought I’d give it a try. It smells very good. They also have many other varieties for beef, chicken, pork, etc.

Dinner Tonight

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