Beef Vegetable Soup

Beef Vegetable Soup
 
Ingredients
  • 1 lb. beef stew meat, cut into small pieces
  • 2 Tbsp extra-virgin olive oil
  • 4 C frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
  • 1 C tomato sauce
  • 1 C spaghetti sauce
  • 1 (14.5 oz.) can Italian-style diced tomatoes
  • 1 potato, peeled and diced
  • 1 stalk of celery, diced
  • ½ onion, chopped
  • 2 cloves of garlic, minced
  • 2 C homemade tomato ketchup (http://theselftaughtcook.com/to-may-to-to-mah-to-its-all-good-mamaws-homemade-tomato-catsup)
  • 3 C beef broth
  • 1 C water
  • Freshly ground pepper, to taste
  • 2 C extra-wide egg noodles
Instructions
  1. Heat olive oil in large stockpot over medium heat.
  2. Cook meat until brown on all sides.
  3. Stir in frozen vegetables.
  4. Add next 10 ingredients.
  5. Bring to a boil.
  6. Cover; reduce heat to low and let simmer 1 hour.
  7. Stir in pepper.
  8. Add egg noodles and simmer an additional 30 minutes.


Until next time, Happy Cooking!  :)

 

Thanksgiving just gets me all warm and tingly and all kinds of wonderful inside. - Willard Scott

Thanksgiving Turkey

 

Thanksgiving Turkey
 
Ingredients
  • 1 - 12 lb whole turkey
  • 1 stick butter, divided
  • 4 c chicken stock
  • 2 Tbsp dried parsley
  • ½ onion, minced
  • 2 cloves garlic, minced
  • 2 Tbsp seasoning salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Rinse and wash turkey.
  3. Discard the giblets, or save for giblet gravy.
  4. Loosen skin around the edges of the turkey.
  5. Put butter, onion, and garlic under skin and, on the outside of the skin, push as far down the turkey as possible.
  6. In medium bowl, combine chicken stock with parsley and seasoning salt.
  7. Pour over turkey.
  8. Place turkey in oven bag and bake according to the chart in the oven bag box.

 

 Until next time, Happy Cooking!  :)

 

If you are really thankful, what do you do? You share. - W. Clement Stone

Lentil Chorizo Soup

Lentil Chorizo Soup
Cook time: 
Total time: 
 
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1½ C lentils
  • 1 link Chorizo sausage
  • 4 carrots, chopped
  • 1 onion, diced
  • 2 stalks of celery with leaves, chopped
  • 2 Tbsp Homemade Tomato Catsup (http://theselftaughtcook.com/2012/07/to-may-to-to-mah-to-its-all-good-mamaws-homemade-tomato-catsup/)
  • 4½ C beef stock
  • 2 C water
  • 1 tsp sugar
  • ½ tsp salt
  • ground black pepper, to taste
  • ½ tsp dried chopped bay leaves
  • ½ tsp ground thyme
  • ⅛ tsp cayenne pepper
  • 2 tsp dried tarragon
Instructions
  1. In a stockpot or large pan, heat olive oil over medium heat.
  2. Saute onions and garlic 3-4 minutes.
  3. Stir in crumbled chorizo sausage.
  4. Add carrots, celery, lentils, tomato catsup, beef stock, water, bay leaves, thyme, salt and cayenne pepper.
  5. Bring to a boil.
  6. Lower heat, cover and simmer 60 minutes.
  7. Stir in tarragon and ground pepper.
  8. Simmer additional 30 minutes before serving.

 

lentil chorizo soup

Music to Cook by . . . 


Until next time, Happy Cooking!  :)

“November always seemed to me the Norway of the year.” 

-   Emily Dickinson

Honey Citrus Chicken

DSCN2773p

Honey Citrus Chicken
Cook time: 
Total time: 
 
Ingredients
  • 1 whole chicken
  • ¼ C bottled lemon juice
  • Black Pepper
  • Ground thyme
  • Lemon pepper
  • ¼ C honey
Instructions
  1. Preheat oven to 450 degrees.
  2. Place chicken in sealable container.
  3. Pour lemon juice over chicken.
  4. Cover and refrigerate overnight.
  5. Place the chicken in a roasting pan.
  6. Sprinkle chicken on both sides with black pepper, thyme, and lemon pepper.
  7. Roast uncovered at 450 degrees for 15 minutes.
  8. Warm honey in microwave for 10 seconds.
  9. Brush honey all over chicken.
  10. Lower heat to 350 degrees.
  11. Roast chicken uncovered for 40 minutes.
  12. Let stand 5 minutes before carving and serving.

 

Music to Cook By . . . 


Until next time, Happy Cooking!  :)

 

“October, baptize me with leaves!”  - ― Rainbow Rowell, Attachments

Slow Cooker Black Beans

This is one of those foods that has as many methods as there are cooks.  This just happens to be mine.  Jorge always said he didn’t like them, and I decided that he had experienced some bland version, so I worked and reworked my version until I arrived at this.  He loved it! So there you are; no more revisions in the black beans category.  : )

Slow Cooker Black Beans
Cook time: 
Total time: 
 
Ingredients
  • 2 c black beans
  • 6 c water, divided
  • 1 ham hock
  • 1 Tbsp GOYA® Recaito
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 Tbsp lime juice
  • GOYA® Adobo, to taste
  • 1½ tsp white vinegar
  • 1 chorizo sausage, casing removed and sausage chopped
  • 3 bay leaves
  • ¼ c alcaparrado
  • ¼ c orange juice
Instructions
  1. Soak beans in 2 c water for several hours, or overnight.
  2. Drain and rinse.
  3. Place in slow cooker and cover with 4 c water.
  4. In a skillet ( I used the cast iron skillet I had just used to fry bacon for breakfast), cook ham hock on med heat , turning frequently, until it begins to sizzle.
  5. Remove and place in slow cooker.
  6. Put the Recaito, onion, and garlic into the skillet and cook on low for 3 minutes, stirring frequently.
  7. Pour into slow cooker over beans.
  8. Add remaining ingredients and cook on low 8-9 hours.
  9. Serve with white rice.

 

Mojo Pork, Black Beans, White Rice, and Tostones

Mojo Pork, Black Beans, White Rice, and Tostones

Music to Cook By . . . 

Until next time, Happy Cooking!  : )

“The road to success is always under construction” - Lily Tomlin