Posts Tagged ‘potato’

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Beef Soup

January 30, 2014

Hello!

With this polar vortex affecting much of the country, it’s a great time to make soup!  For this one, I called my grandma to find out how she puts it together.  It is really a flexible recipe… check it out!

Beef soup

Beef soup

Ingredients:
-Stew Bone (I didn’t have one so I used 3 lbs of stew meat)
-Beef Stock
-Vegetables
-Potatoes
-Squash
-Zucchini
-Carrots
-Celery
-Kale
-Tomatos
-Frozen Peas
-Frozen Corn
-Green Beans
-Vermicelli
-Parsley
-Salt and Pepper, to season

Directions:
This is a simple, one pot soup.  I put beef stock in my pot and added the stew meat.  If you’re using a stew bone, let it boil before adding everything else.  Once you’ve chopped your veggies to the desired size, add them to the pot.  I used a big stock pot for this so I could put as many vegetables as possible.  At this point add salt and pepper.  I go overboard at this point because as the meat and veggies cook, they need to absorb seasonings to help flavor them.  It helps each be flavorful.  I let mine cook for hours to help the stew meat be tender and the flavors blend perfectly.  Near the end of cooking, add the vermicelli.

Beef Soup

Beef Soup

It’s the perfect dish for a cold day!

Enjoy.
Happy Soup eating,
Amanda

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Stuffed Peppers and Potato Wedges

August 8, 2013

Hey Everyone!

Stuffed Peppers is one of my favorite recipes when I feel like changing it up with ground meat.  The recipe below is really easy as well as delicious. Feel free to sub with ground turkey rather than beef if you’d like.  It’s also delicious.  As you’ll see, I paired the peppers with potato wedges and a salad. I’ll show you how I make the Stuffed Peppers and potatoes.  I hope your mouth is watering when you’re done reading!

What you need for the Stuffed Peppers:

4  Bell Peppers (Whatever color you prefer, I used green)
1 – 2 lbs Ground Meat (Again, I used beef, but turkey is yummy as well)
1/2 cup cooked rice
1 cup water
2 cans tomato sauce
1 tbsp Worcestershire sauce
1/4 tsp Garlic powder
1/4 tsp Onion powder
1 tsp Italian Seasoning
1 cup parmesan cheese

Preheat your oven to 350 degrees.  Then, start by cutting the peppers in half. I usually just cut the tops off depending on the size to ensure a pretty decent portion for each pepper.  Discard the tops and seeds.  Steam these in the microwave until tender.  About 7 – 10 min.  Afterward, place them face down to drain the water.

Steamed Peppers

Steamed Peppers

Next, brown the meat.  Mix in the rice, 1 can of tomato sauce, Worcestershire sauce, garlic powder, salt and pepper.  Once mixed,  spoon even amounts into each pepper.

Mix remaining tomato sauce, Italian seasoning and cheese. Pour this on top.

Bake for 30 min at 350 degrees.  Once done, I typically sprinkle a little more cheese on the top for a finishing garnish… Mmmm.

For the potatoes, I usually cut red potatoes into wedges and sprinkle with salt, pepper, olive oil and basil.  Bake until tender and golden brown!  These will take a bit longer than the peppers, so be sure to start first.  I also like to flip them about 20 minutes in to ensure even browning.

Potatoes

And here’s the finished product.  I added a small salad to each plate for some greens.  So yummy.

Finished Stuffed Peppers

Finished Stuffed Peppers, Potatoes and Salad

Hope you enjoy!

Sarah

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Corn, Crab, and Shrimp Soup!

September 19, 2011

I made a couple soups this week after feeling sick last weekend and they were both a hit!  I got a bigger response on facebook when I posted that I made this one so I thought I’d put it up first.

My grandma and mother both make a crab and shrimp soup that is tomato based and yummy, but  I was craving something more chowder like.  This soup is made in the crock pot and makes your home smell like yummy seafood goodness.  It was creamy and tasty!  So let’s get straight to it!

Ingredients:

  • 1 quart chicken stock
  • 2 tablespoons butter 
  • 1 cup chopped onion
  • 32 ounces fresh or frozen corn
  • 3 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 (6-ounce) can lump crabmeat, drained (I totally didn’t drain these when I put them in, yum still)
  • 1 frozen bag of shrimp (uncooked, peeled)
  • cubed red potatoes
  • sliced celery (at least 4 stalks)
  • 1 cup heavy cream (or half and half)
Procedure:
Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper , crabmeat, shrimp, potato, and celery in at least a 4 quart slow cooker.  Cover and cook on high for 4 hours or for 8 hours on low.  If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in.  Stir in the half and half or cream before serving and garnish with avocado or bread!
I took the corn and crab soup recipe from here: http://www.tasteandtellblog.com/2011/08/crab-and-corn-soup/ and added lots to it!
I hope you enjoy! I know I did and will be making it again soon!
Happy eating!
-Amanda