Ok I get it; you want food and drink recipes. And nothing makes me happier because I love to cook (and drink). Thanks for your feedback. I am listening and other exciting changes will be launched very soon, so stay tuned! I can’t wait to share them with you.
Well the summer has officially begun. When I got home from work I quickly gulped down supper and force fed the kids, then threw on their cleats in record time. Soccer started at 5:45 and it was now 5:52.
David took Colin to CBL and we coordinated who would pick up who and how I would get to my 7:30 meeting.
I survived last summer by making my meals ahead of time, usually doubling the recipe so that I could freeze the rest for the following week. When David and I got married he told me that his only requirement of me was that I don’t serve left-overs. Since then, he’s added to his list of requirements. A-hum. Anyway, I don’t consider what I make as left-over, and what he doesn’t know won’t hurt him.
So here is my recipe for Saucy Beef. I’m telling you, this is the best dog-done thing you’ll ever make! And having a serving ready in the freezer is great for busy nights, or when someone you know is having a baby or an operation. It takes a while to braise the beef to fork tender, so allow yourself the time. I do it when the kids are asleep and I’m watching John Stewart and drinking a glass of red.
Here is the recipe. You will love it!
2 lbs 1 inch thick simmering steak, remember, this is going to braise for almost 2 hours so you don’t have to get top quality meat here. Save that for the BBQ.
1/4 cup flour
tsp salt and pepper
4 sliced carrots
2 onions sliced
1/8 cup tomato paste
4 sprigs thyme or tsp dried thyme
1 box beef stock (low sodium Campbell’s is my favorite)
2 tbsp or so olive oil
Put flour and salt and pepper in a plate mix well. cut the beef in roughly 3 inch length chunks and cover all of the pieces in the flour mixture. Heat one Tbsp of oil in a deep pot over medium heat. Brown all the beef on both sides. Get them good and brown, that’s the flavor. I sometimes intentionally burn pieces. Remove from pot to a plate. Add the second Tbsp of the oil and the sliced onions and carrots. Sauté approximately 5 minutes. Add the tomato paste and stir until combined. Add the beef and the remaining juice left on the plate to the pot as well as the beef stock. Add the thyme, cover and simmer over medium heat or in a 325 degree over for one and a half hours. The beef will be fork tender and you can then tear in apart with two forks. Once cooled, I’ll put in Tupperware for the freezer or the fridge. Just reheat in the oven on microwave. Makes 2 family sized portions, and because of the gravy like sauce it’s great served with mashed potatoes OR these scallop potatoes.
These are my favorite and what’s great about them is that they take just 1 hour to prepare. Admittedly, I do these the night before too. I call them weeknight scallop potatoes because they’re pretty quick to make. There’s no layering them to look pretty. You just plop them in a buttered ceramic dish and patiently wait for the deliciousness to be ready. They’re creamy, tender and perfect for those 3 days in a 30-day cycle when we all crave carbs. You know it’s true.
Creamy Weeknight Scallop potatoes.
6 potatoes (russet are good)
1 Spanish onion thinly sliced.
2 Tbsp flour
1 teaspoon salt
¼ teaspoon pepper
2 cups or so milk
butter for the top and for the ceramic dish.
Slice 2 potatoes per adult, 1 per kid, we do 6 potatoes. Rinse and pat dry. Toss with 2 tablespoons of all-purpose flour, one thinly sliced onion, a teaspoon of salt and ¼ teaspoon of pepper. Plop in a buttered ceramic dish. Top with a tablespoon of butter. Then pour in milk until it is level with the potatoes. Bake in a preheated oven for 45 minutes at 375 until the potatoes are tender and the milk has turned thick and creamy. No joke, I finished what was left in the ceramic dish with a fork like a caveman.
And because y’all like to drink so much, I thought I’d sacrifice my sobriety to tell you about my new favorite beer. Coincidentally it goes really well with the beef and potato recipe I just gave you, thou red wine goes much better. It’s Cracked Canoe. It’s a Moosehead beer, and I’m typically a Keith’s girl when drinking domestic (Stella when drinking import), but this is a decent beer.
Meat, potatoes and beer, it just doesn’t get better than that.