Another from Katie Lee Joel. Amy's friend had dinner with us last night and told me I was a good cook and she wanted her mom to make this stew for her.
2 lbs. lean beef, cut into 2" cubes
salt and pepper
1/4 c. flour
3 Tbsp. olive oil
3 Tbsp. vinegar
4 medium potatoes, cut into 1" cubes
2 medium yellow onions, quartered
4 large carrots, cut into 1" pieces
1 celery stalk, cut into 1" pieces
1 quart low sodium beef stock
1 c. vegetable broth, or water
1/4 c. minced parsley
Season the beef with salt and pepper and sprinkle with 2 Tbsp. flour and toss to coat. Heat oil in a pot over medium high heat. Add beef in a single layer (You may need to do in 2 batches) and brown on all sides, about 5 minutes.Remove from pan and set aside. Pour vinegar in the pot and use a wooden spoon to scrape up all the brown bits. Return beef and add potatoes, onions, carrots, celery and broths. Bring to a boil, reduce heat to low and simmer covered for 2 hours. In a small bowl, mix 1/4 c. stew liquid with remaining 2 Tbsp. flour until smooth. Stir into the beef stew. Continue to simmer over low heat and allow broth to thicken, about 10 minutes. Season with salt, pepper and parsley.
Tuesday, December 23, 2008
Saturday, December 20, 2008
Logan County Hamburgers
These were good and I especially liked the bread toasted. From "The Comfort Table" by Katie Lee Joel
1 lb. ground beef
1 large egg, lightly beaten
1 medium yellow onion, half grated, half sliced
1/4 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
12 slices white bread
2 Tbsp. unsalted butter, softened
12 slices American cheese
Combine beef, egg, grated onion, garlic powder, salt and pepper. Mix until combined. Form into thin patties. Spread butter on one side of bread. Cook burgers in a skillet over medium high heat. Drain on paper towels. Drain grease from the skillet. In the same skillet, place 6 slices of bread, butter side down. Top with cheese, some onions and a burger. Top with remaining slices of cheese, and bread, butter side up. Cook until golden brown.
1 lb. ground beef
1 large egg, lightly beaten
1 medium yellow onion, half grated, half sliced
1/4 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
12 slices white bread
2 Tbsp. unsalted butter, softened
12 slices American cheese
Combine beef, egg, grated onion, garlic powder, salt and pepper. Mix until combined. Form into thin patties. Spread butter on one side of bread. Cook burgers in a skillet over medium high heat. Drain on paper towels. Drain grease from the skillet. In the same skillet, place 6 slices of bread, butter side down. Top with cheese, some onions and a burger. Top with remaining slices of cheese, and bread, butter side up. Cook until golden brown.
Old Spaghetti Factory Creamy Pesto Salad Dressing
You know how much I hate bottled dressing. I didn't have any blue cheese to make my first choice, so I found this and tried it. I quite liked it. It makes a lot so I halved it instead.
3/4 c. olive oil
1 c. mayo
3/4 c. buttermilk
2 Tbsp. grated parmesan cheese
2 Tbsp. dried basil, crushed
1/2 tsp. salt
1 clove garlic, minced
hot pepper sauce
Whisk together oil and mayo. Add buttermilk, cheese, basil, salt, garlic and a dash of hot sauce. Mix thoroughly. Cover and let flavors meld overnight in refrigerator.
3/4 c. olive oil
1 c. mayo
3/4 c. buttermilk
2 Tbsp. grated parmesan cheese
2 Tbsp. dried basil, crushed
1/2 tsp. salt
1 clove garlic, minced
hot pepper sauce
Whisk together oil and mayo. Add buttermilk, cheese, basil, salt, garlic and a dash of hot sauce. Mix thoroughly. Cover and let flavors meld overnight in refrigerator.
Beef Stroganoff
I got this one from a neighbor. Marshall and the kids really like it.
2-4 lbs. roast, well trimmed, cut in 1/2" cubes. Put in casserole with 2-3 Tbsp. olive oil- brown lightly.
Add:
a little seasoning salt
1 family size can cream of mushroom soup
1 can french onion soup
8 oz. sour cream
8 oz. fresh mushrooms, sliced
Put in oven and bake at 350 for 90 minutes. Serve over cooked egg noodles.
2-4 lbs. roast, well trimmed, cut in 1/2" cubes. Put in casserole with 2-3 Tbsp. olive oil- brown lightly.
Add:
a little seasoning salt
1 family size can cream of mushroom soup
1 can french onion soup
8 oz. sour cream
8 oz. fresh mushrooms, sliced
Put in oven and bake at 350 for 90 minutes. Serve over cooked egg noodles.
Sausage and Lentil Stew
Another of Katie Lee Joel's. It's simmering on the stove as I write this. I guess I'll have to update you on how it turned out.
3 slices thick cut bacon, diced
1 large yellow onion, diced
3 large carrots, diced
3 celery stalks, diced
2 bay leaves
8 oz. lentils
1 lb. Italian or Andouille sausage, cut into slices
2 cups coarsely chopped kale
one 28 oz. jar crushed tomatoes
6 c. low sodium chicken stock
salt and pepper to taste
In a large pot, cook bacon until crisp. Remove bacon pieces. Add onion, celery, carrots and bay leaves. turn to medium low and cook until tender, stirring frequently, about 15 minutes. Stir in lentils, sausage and kale. add tomatoes, chicken stock, salt and pepper. Bring to a boil over high heat. Reduce to low and simmer for 1 hour, covered, until lentils are tender. Ladle into bowls and top with reserved bacon and some grated Parmesan cheese.
3 slices thick cut bacon, diced
1 large yellow onion, diced
3 large carrots, diced
3 celery stalks, diced
2 bay leaves
8 oz. lentils
1 lb. Italian or Andouille sausage, cut into slices
2 cups coarsely chopped kale
one 28 oz. jar crushed tomatoes
6 c. low sodium chicken stock
salt and pepper to taste
In a large pot, cook bacon until crisp. Remove bacon pieces. Add onion, celery, carrots and bay leaves. turn to medium low and cook until tender, stirring frequently, about 15 minutes. Stir in lentils, sausage and kale. add tomatoes, chicken stock, salt and pepper. Bring to a boil over high heat. Reduce to low and simmer for 1 hour, covered, until lentils are tender. Ladle into bowls and top with reserved bacon and some grated Parmesan cheese.
Monday, December 15, 2008
Berry Stuffed French Toast
I made these for Christmas brunch a few years back, but we gave up that idea in favor of the traditional Christmas dinner. Still, Marshall likes all things strawberry and really likes these.
BERRY-STUFFED FRENCH TOAST
strawberry syrup
2 c. unsweetened strawberries
¾ c. brown sugar
3 Tbsp. butter
1 tsp. ground cinnamon
1 ½ tsp. vanilla
French toast:
1 pkg. cream cheese
½ c. sour cream
18 slices sour dough bread
½ c. strawberry jam
1 tsp. vanilla
6 eggs
¼ c. half and half
1 ½ tsp. ground cinnamon
For syrup, combine strawberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes. Remove from heat and stir in vanilla. Set aside. Beat cream cheese and sour cream. Spread about 3 Tbsp. on each slice of bread. Combine jam and vanilla; spread over cream cheese mixture on 9 slices. Top with remaining bread, cream cheese side down, to make a sandwich. In a shallow bowl, combine eggs, cream, and cinnamon. Dip both sides of bread in egg mixture. Cook on a hot greased griddle for 3-4 minutes. Serve with strawberry syrup.
BERRY-STUFFED FRENCH TOAST
strawberry syrup
2 c. unsweetened strawberries
¾ c. brown sugar
3 Tbsp. butter
1 tsp. ground cinnamon
1 ½ tsp. vanilla
French toast:
1 pkg. cream cheese
½ c. sour cream
18 slices sour dough bread
½ c. strawberry jam
1 tsp. vanilla
6 eggs
¼ c. half and half
1 ½ tsp. ground cinnamon
For syrup, combine strawberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes. Remove from heat and stir in vanilla. Set aside. Beat cream cheese and sour cream. Spread about 3 Tbsp. on each slice of bread. Combine jam and vanilla; spread over cream cheese mixture on 9 slices. Top with remaining bread, cream cheese side down, to make a sandwich. In a shallow bowl, combine eggs, cream, and cinnamon. Dip both sides of bread in egg mixture. Cook on a hot greased griddle for 3-4 minutes. Serve with strawberry syrup.
Jennie Patrick's Spinach Dip
I first had this at my old neighbor's house and that is why I named it after her. I love this dip at Thanksgiving and Christmas.
1 pkg. Knorr vegetable soup mix
1 carton (16 oz.) sour cream
1 c. mayo
1 can (8 oz.) water chestnuts, chopped
1 pkg. frozen chopped spinach, thawed and drained
Mix all together and chill.
1 pkg. Knorr vegetable soup mix
1 carton (16 oz.) sour cream
1 c. mayo
1 can (8 oz.) water chestnuts, chopped
1 pkg. frozen chopped spinach, thawed and drained
Mix all together and chill.
Chicken Club Salad
This is the one I told you about with a few minor changes.
4 chicken breast halves, cooked and cut into bite size pieces
4 slices bacon, cooked and crumbled
1 avocado, peeled and diced
3 Tbsp. fresh lemon juice
1/2 c. mayo
1/4 c. chopped scallions
2 tsp. dijon mustard
2 Tbsp. chopped flat leaf parsley
bibb or iceberg lettuce
2 tomatoes, cut into wedges
Combine avocado and lemon juice. Add chicken, mayo, scallion, mustard, parsley, salt and pepper, Stir until combined. serve on lettuce with tomatoes.
4 chicken breast halves, cooked and cut into bite size pieces
4 slices bacon, cooked and crumbled
1 avocado, peeled and diced
3 Tbsp. fresh lemon juice
1/2 c. mayo
1/4 c. chopped scallions
2 tsp. dijon mustard
2 Tbsp. chopped flat leaf parsley
bibb or iceberg lettuce
2 tomatoes, cut into wedges
Combine avocado and lemon juice. Add chicken, mayo, scallion, mustard, parsley, salt and pepper, Stir until combined. serve on lettuce with tomatoes.
Samantha's Toasted Onion Cheese Log
I found this on the internet one year for Samantha to make for Thanksgiving. Now it's become tradition for her. It's quite tasty.
1 Tbsp. butter
¾ c. finely chopped onion
1 pkg. cream cheese, softened
6 oz. cheddar cheese, shredded
2 Tbsp. chopped fresh parsley
1/8 tsp. pepper
Melt butter and onion. Cook over medium heat, stirring occasionally, until onion is golden brown. Cool completely. Stir cream cheese until smooth. Add onion and all remaining ingredients except 1/3 c. parsley. Mix well. Spoon onto waxed paper and cover with plastic wrap. Refrigerate 1 hour. Roll in parsley, cover and refrigerate at least 2 hours.
1 Tbsp. butter
¾ c. finely chopped onion
1 pkg. cream cheese, softened
6 oz. cheddar cheese, shredded
2 Tbsp. chopped fresh parsley
1/8 tsp. pepper
Melt butter and onion. Cook over medium heat, stirring occasionally, until onion is golden brown. Cool completely. Stir cream cheese until smooth. Add onion and all remaining ingredients except 1/3 c. parsley. Mix well. Spoon onto waxed paper and cover with plastic wrap. Refrigerate 1 hour. Roll in parsley, cover and refrigerate at least 2 hours.
Thai Pork Burritos
We served this to the missionaries last week, when we didn't have a lot of notice and I was already planning to make it for our family. They thought it was one of the best things they've been served so far. It is very different and that is what they liked. I got this recipe out of my old ward cookbook and it has become one of our favorites.
1 lb. ground pork
2 Tbsp. grated fresh ginger
2 cloves garlic, crushed
1 small onion very thinly sliced
3 c. chopped cabbage
1 tsp. olive oil
3 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. honey
2 tsp. ground coriander
½ tsp. crushed red pepper flakes
Flour tortillas, warmed
Fresh chopped cilantro
Heat skillet over high heat. Cook pork then add cabbage and onion and stir-fry until wilted. Add ginger, and olive oil. Cook 2 minutes. Add remaining ingredients and stir constantly to blend for about 1 minute. Spoon mixture onto warm tortillas and garnish with cilantro. Roll up to serve.
1 lb. ground pork
2 Tbsp. grated fresh ginger
2 cloves garlic, crushed
1 small onion very thinly sliced
3 c. chopped cabbage
1 tsp. olive oil
3 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. honey
2 tsp. ground coriander
½ tsp. crushed red pepper flakes
Flour tortillas, warmed
Fresh chopped cilantro
Heat skillet over high heat. Cook pork then add cabbage and onion and stir-fry until wilted. Add ginger, and olive oil. Cook 2 minutes. Add remaining ingredients and stir constantly to blend for about 1 minute. Spoon mixture onto warm tortillas and garnish with cilantro. Roll up to serve.
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