Quick Beef Stew

Hormel_Beef_Roast

Ingredients:

1 package (15oz) of Hormel Beef Roast Au Jus
12 small potatoes (or 4 cubed regular size potatoes)
1 or 2 stalk celery chopped
15 oz can carrots

Directions:

Start by boiling the potatoes until almost fork tender.
Add carrots and celery, and continue to boil until carrots and celery are soft.
Turn down heat to simmer and add beef.
Cook stew until beef is good and warm.

Chris’ Kickin’ Chili

Ingredients

1 lbs ground beef
1 lbs ground pork
1 white onion
1 green bell pepper
2 cans of light red kidney beans (15 oz can)
3 cans of tomato sauce (8 oz can)
2 cans of diced tomatoes (14.5 oz can)
2 cups water

Spices

Add spices to taste. I add them in diminishing amounts in this order:
chili powder
cumin powder
garlic powder
onion powder
crushed red pepper
black pepper
salt

Directions

Dice bell pepper and onion.
Drain and wash kidney beans.
Saute meat in a pan until brown. Add dash of salt and black peppers  as meat cooks.
Combine meat, water, cans of tomato sauce, bell peppers, and onions in large pot. Heat to boil.
Turn down heat to simmer, and add diced tomatoes. Add seasoning to taste.
Let simmer until flavors are blended. Add more water if needed.

Ottoman Feast

I wanted Middle Eastern food so here’s the menu I came up with: Shish Kabob with Tzatziki Sauce, Baba Ganoush and Tabbouleh. Chopping and prep takes a while, but the results are awesome.

Ingredients

Shish Kabob Marinade:
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup sugar
1 teaspoon ginger
1 teaspoon garlic powder

Kabobs:
top-round beef
green peppers
onions
(sautéed mushrooms on the side)

Baba Ganoush:
1 large eggplant
1/4 cup tahini
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup kalamata olives

Tabbouleh
1 cup bulghur wheat or couscous
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Tzatziki Sauce
1 medium peeled or unpeeled cucumber
1/2 cup plain Greek yogurt (from 6-oz container)
2 tablespoons chopped onion
2 teaspoons chopped fresh mint

Instructions

Shish Kabobs

shish-kabobThese are the easiest to make. Cut top-round beef into 2 inch cubes. For the Shish Kabob Marinade, mix ingredients together, let kabob meat marinate for at least 2 hours.

My pattern was green pepper, meat, onion, meat, green pepper. I got 4 pieces of meat on one skewer.

I cooked them on the grill for about 10 minutes – flipping them over at 5 minutes – then I put the whole lot in the oven at 350 degrees for 10 minutes.

Baba Ganoush

baba-ganoushIt is tricky to cook eggplant just right so that it is soft, fully cooked, and not spongy. I had to play with it a little to get the right consistency. After cooking in a 375 degree oven for about 15 minutes I put the uncooked pieces into the microwave to soften them up.

Remove eggplant from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste.

Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

I think I used 3/4 cup of tahini and quite a bit of salt to balance out the lemon. In the end it came out a little chunky, but it tasted fresh and good.

Tabbouleh

tabboulehThis recipe is the most time consuming: I cut the green onion, parsley and mint with kitchen sheers.

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

This recipe taught me a new technique to make fine-chopped cucumber: cut cucumber in half, quarter halves length wise, cut out the seed patches, slice the pieces length wise (2 or 3 slices), then chop the slices (perpendicular) into small pieces.

Tzatziki Sauce

Mix ingredients together and season to taste. I added celery salt and dill and dash of sugar (the celery salt was too spicy).