Autumn cranberry beef stew. This has Guinness beer and cranberry sauce in it. It sounded too good not to try, and for the most part, it was. I think it’ll be even better tomorrow. An added bonus was that it was really simple. As far as everyday meals go, I give it a 5 out of 5. But as far as beef stews go, I give it a 3.5 out 5. So far, this other beef stew I made is my favorite.
RECIPES:
Beef and butternut chili. This wasn’t quite a chili, but not quite a beef stew. However, it was delicious! I think the spoonful of sour cream was essential while eating to balance out the flavor. Definitely a good hearty cold day dish.
RECIPES:
Tortilla meatball soup, and a salad. I was originally going to make bean burritos to go with this, but I started a kitchen fire when using the broiler to brown the tortilla strips. So I figured that was a good place to stop.
This soup was really good and had good spicy flavor. I’m not big on food that’s really spicy, but this just had enough. This was not like your average tortilla and chicken soup. Much different than that.
RECIPES:
Asian-style meatloaf, stir-fried broccoli, and white rice. This was a really cool take on meatloaf. Maybe a hint on the salty side, but really good flavor!
RECIPES:
Stuffed peppers, mashed potatoes, homemade pickled beets, and a side salad. This is a classic dish my mom always makes, especially with garden peppers. I had to buy my peppers because my garden isn’t doing too well this year. Either way, it’s actually an easy recipe and I like to call it comfort food. I made the beets with my mandolin slicer too. Great tool!
RECIPES:
Stuffed Peppers:
about 2 lbs ground beef
1 cup cooked rice
chopped onion (I did half a large onion)
1 beaten egg
garlic
salt and pepper
6 red, yellow, orange, or green peppers
2 cans Campbell’s Tomato soup
Mix ingredients together through salt and pepper. Stuff peppers and put in baking dish. Pour on two cans of tomato soup, cover, and bake at 350 for 1 and a half hours. Eat.
Pickled Beets: This is from “The Dinah Shore Cook Book”
1/2 cup white vinegar
1/2 cup water
1/2 sugar
1 tsp salt
1/8 tsp pepper
2 cups sliced cooked beets
In a stainless steel or enamel 2-0quart saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil, stirring until sugar is dissolved, and boil briskly for two minutes. Meanwhile place beets in a deep bowl. Pour hot marinade over beets and let them cool, uncovered, to room temperature. Cover bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep slices moist.
