Tag Archives: vegetable

Vegetable Beef Soup and a Money Saving Tip!

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This was a part of my weekend adventure in cooking. Soup! It was so good, we got 11 inches of snow where I live Saturday, so I cooked all day. It was fun to stay home and just cook and hang out, because we couldn’t go anywhere.  The snow kinda happen perfect, we went out Friday night and stayed home the rest of the weekend.  We had plenty of food and a warm house and 2 fun girls to take outside and play with!

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They had a little soup too and thought it was quite tasty! Here’s the money-saving tip I’m going to give you about stew or soup meat.  If you go to the store and see a cheap steak or a steak that’s been marked down because the need to sell it, buy it, and freeze it and when you want to make soup, pull it out and cut it into small chunks and you’ll save yourself a ton of money.  Whenever I price stew meat, I nearly have a heart attack at the price.  And  that’s what the butcher does, is he takes a cheap piece of meat, cuts it into pieces and marks it up!.  Please do not worry too much about how you cut it up, it’s going to cook for a long time, either in a slow cooker or on the stove, so it will be tender and you’ll save big time for about 5 minutes worth of work.

Steak actually cuts easier if it’s slightly frozen, so if you’re just taking it out of the freezer, slice it into chunks before it completely thaws.

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I got a pound of little round steaks marked down a couple of months ago for around $3.00 and Saturday morning, I took them out of the freezer, let them thaw a little on the counter, and while they were still slightly frozen I cut them up into chunks.

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I put a little olive oil, the steak, some celery and onion and browned everything in the bottom of a dutch oven.

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Add some beef broth, vegetable-beef-soup-12

a bag of frozen veggies

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a can of tomatoes, a can of water and a couple of potatoes cut into chunks.  It’s important that when you start with the beef, you salt and pepper, and when you add the veggies, broth, tomatoes and potatoes you add salt  and pepper again.  Everything you’re adding, except the broth is bland, with no seasoning, so seasoning as you go along helps flavor everything.

I brought it up to a boil(wished I had used a bigger pot….hindsight!) turned it down to simmer, and let it hang out on the stove for a couple of hours.  If you were using a slow cooker, you could brown you meat and then dump everything in the crock pot, or you could just dump everything without brown the meat, if you do this, omit the olive oil.

This is a great meal for a cold and snowy day.  Just add biscuits, sandwiches or a salad for a great dinner.

Another great thing to do on a cold and snowy day

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Potpourri, just combine cinnamon sticks, an orange and some cloves in a pot of small slow cooker with water and your house will smell amazing!

Vegetable Beef Soup

2 TBSP. olive oil

1 lb. of steak, cut into chunks

2 stalks of celery, diced

1 small onion, diced

2 cups beef broth

1 14.5 can of dice tomatoes

1 16 oz. bag of mixed vegetables

3 medium potatoes, diced

1 can of water(use the tomato can)

salt & pepper

1 tsp. garlic powder

In a large pot or dutch oven, heat olive oil, add steak, celery and onions, salt and pepper. Cook for 3 to 4 minutes, until brown, then add broth, tomatoes, vegetables, potatoes, water, salt, pepper and garlic powder.  Bring it to a boil, and turn to low and let it just simmer for 2 to 3 hours, stirring occasionally, as taste before serving to see if you need to add more salt or pepper.  In a slow cooker, you can still brown your meat in a skillet and then dump everything in the slow cooker or just dump everything in the slow cooker and cook for 6 hours on low or 4 hours on high. And always taste to see if it needs seasoning.

Grill Chicken Salad with Roasted Vegetables

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Spring won’t quite spring in my neck of the woods, and I have a hard time eating a cold salad when it’s cold.  I need something warm…. enter this salad.  Tender grill chicken, with roasted veggies, perfect for lunch or dinner!

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Just look at the color of those veggies – they make you think spring even when it’s still freezing outside! Red onion, squash and peppers are my favorite veggies to grill or roast.  Lots of times I’ll grill or roast extra, because if you have leftover chicken, you can dice up a little chicken add some the veggies, use a flatout or a couple tortilla and make a barbecue pizza or a Mexican quesadilla! Perfect when you’re looking for a quick meal, and if you’re already grilling or roasting veggies make extras so they’re ready whenever you need them. I had some asparagus that needed using, so it went on the sheet pan with everything else

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Pop all your veggies on a sheet pan, drizzle with olive oil, salt & pepper, roast on 425 for 15-20 minutes and they are done.  Meanwhile, grill marinaded chicken on a grill pan.  I used the same marinade on the chicken as I did in this recipe . When everything is done, drizzle on a Honey Balsamic Vinegar Dressing and you’re done! You might think you don’t need the dressing and it would probably be fine without it, but soooooo much better with it.

Grilled Chicken with Roasted Vegetable Salad

Chicken/Marinade

1 lb. chicken breast, cut into 4 pieces

juice of one lime

2 TBSP. olive oil

2 cloves of garlic, roughly chopped

2 green onions, roughly chopped

salt & pepper

Combine everything together and let marinade at least a couple hours, but not more than 6 hours.  Grill on grill pan or outside grill for 5 minutes on each side or until done.

Roasted Vegetables

1 red onion. sliced

2 bell peppers, sliced

2 squash/zucchini, cut into 1/2 inch coins

1 bunch of asparagus, cut into 1 inch pieces

On a large sheet pan, place all the vegetables, drizzle with a 1 TBSP of olive oil, and salt, pepper and toss together. Put in a preheated 425 degree oven and roast for 15 – 20 minutes until everything is tender.

Dressing:

1 TBSP olive oil (Use a little less o.o. than normal because you’re veggies will have a little oil on them, so now it won’t be oily tasting)

3 TBSP Balsamic Vinegar

1 TBSP honey

salt & pepper

Combine everything together in a jar and shake to combine.

In a bowl, add a portion of the veggies, the chicken and drizzle with dressing

Roasted Delicata Squash

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There’s been some buzz about a new squash in town, and last night we tried it, and let me tell you, these little guys would make a wonderful addition to your Thanksgiving table!

They are quick and easy to roast and real easy to prepare.  The skin is very delicate, so no need to peel and compared to other squashes these are a breeze to cut up.

 

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When you roast them, they because caramelized and sweet.  I added a little Maple syrup before serving, just adding to the goodness.

 

Roasted Delicata Squash

2 medium delicata squash

2 TBSP Olive Oil

1 tsp. Oregano

1 tsp. Garlic Powder

Salt & Pepper

2 TBSP Real Maple Syrup

Cut the two ends off the squash, slice down the middle and remove seeds.  Slice in 1/4 to 1/2 inch pieces, put squash on a rimmed baking sheet, drizzle with olive oil and sprinkle with Oregano,  Garlic Powder,s alt and pepper.  Mix them up with your hands.  Place in a preheat 425 degree oven, turning after 10 minute, then cook for another 5 to 7 minute until lightly brown.  Place squash in a bowl and drizzle with Maple Syrup, stir together and serve immediately.