Monday, December 31, 2007

German Goulasch

1 lb. beef stew meat, cut into inch-sized pieces
1 lb. onion, chopped
3 tsp. cumin
4 tblsp. paprika
2 tsp. marjoram
2.5 oz. tomato paste
salt and pepper to taste

Brown beef stew meat in a pan with some canola oil. Place the browned beef stew meat and the pound of onions in a crock pot and add as much water to the crock pot until the meat and onions are barely covered. Then add the seasonings and the tomato paste and cook it on high for 3-4 hours, depending on how tender you want your meat to be.

This dish goes well with: any kind of potatoes, green beans, cooked red cabbage and salad

Thursday, December 27, 2007

Sweet Beef

For those of you who like Asian meals, this is an easy, great one!

1 lb. ground beef
4 tblsp. soy sauce
3 tblsp. sake (rice wine)
2 tblsp. sugar

Brown 1 lb. ground beef and drain grease. Keep stove top on medium low heat and add the soy sauce, sake and sugar to the ground beef. Stir occasionally. Done.
Serve over rice.

Other sides that go well with it: salad with ranch dressing, any vegetable stir-fry, corn, and soups

Frito Pie

I had this at my mother in-law's and it was so easy and yummy!

1 can Ranch Style Beans
1 can Rotel
1 can Campbell Tomato Soup
1 lb. ground beef
1 bag of Fritos
optional sides: sour cream, shredded cheddar cheese, black beans

Brown 1 lb. of ground beef and drain the grease. Add all three cans to the pan, stir and bring to a boil. Leave on stove simmering for 5-10 minutes. Done.
Arrange your plate with a layer of Fritos, then the ground beef mixture and add whichever of the optional sides you like on top (ie. sour cream, shredded cheddar cheese and/or black beans)

Friday, December 21, 2007

Tomato Basil Soup

4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).

Return to saucepan and add cream, butter, salt and pepper, while stirring over low heat.

Monday, December 10, 2007

Corn & Bacon Chowder

We just tried this one tonight. It was great! Just in time for cold weather!

2 slices bacon, chopped

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1 14-ounce can reduced-sodium chicken broth 

1/2 cup low-fat milk

1 cup fresh or frozen corn kernels

1 cup frozen diced hash brown potatoes

2 tablespoons chopped fresh chives

1 teaspoon lemon juice or rice vinegar

1. Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.

2. Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.

3. Transfer 1 cup of the soup to a blender and puree until smooth. Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.