Orange Chicken/Beef (food storage version)

I would like to play with this recipe a bit more...  Not sure how I feel about the green chilies, and it could definitely use more of a sweeter orange flavor.  I'll keep you posted!

Adapted from My Food Storage Cookbook

Ingredients:

• 2 T. coconut oil
• 2 cans of chicken/beef, drained
• 1 can of mushrooms, drained
• 1 small can green chiles (opt)
• 1 c. dehydrated stir-fry veggies
• 3 T. soy sauce
• 3-4 T. brown sugar/molasses
• 2-4 T. frozen orange juice concentrate
• 1 T. apple cider vinegar
• 1 T. bouillon
• 2 T. dried orange peel
• 1/4 t. ginger
• 1/2 t. garlic
• 1/4 t. red pepper flakes (opt)
• 3/4 t. sesame seeds (opt)
• 1 1/2 c. rice/quinoa
• 4 c. water

Directions:

     Place all of the ingredients into a crockpot and cook on high for 4-6 hours, or until rice/quinoa is cooked.  Serve warm with a side salad.

Summers' Shepherd Pie

This is one of my husband's favorite meals from childhood, and I usually only make it for his birthday...  I grew up with a VERY different version of shepherd's pie, so it's always "confusing" for me when I make it.  But I do like it, too.  Just probably not as much as my husband ;)

Ingredients:

• ¾ lb. ground meat, cooked -or- 1 c. TVP, rehydrated in 1 c. beef broth
• 1 T. dried onions
• 1-2 cans of mushrooms, drained
• 2 cans green beans, drained -or- 2-3 c. frozen -or- 1 c. dried, rehdyrated in chicken broth
• 2 cans cream of mushroom soup*
• 1 t. mustard (opt)
• 1 t. Worcestershire sauce
• salt & pepper, to taste
• 1 small bag of tater tots
• cheese (opt)

Directions:

     Combine all of the ingredients in a casserole dish, except tater tots and cheese, and mix well.  Top with tater tots and bake in preheated oven until bubbling, about 30 minutes at 350.  Add an even layer of cheese and bake/broil until melted.  Serve warm with a side salad.

*Note: I generally make one batch of cream of whatever soup with (rice)milk and then another batch with chicken/beef broth, for a total of two cans' worth of soup.

Homemade Hamburger Helper

I never was a huge fan of Hamburger Helper, but my husband sure likes it...  Not that he grew up with it, but you know, hamburger.  Anyway, I prefer to make my own one-pot meal as opposed to using the prepackaged meal with who-knows-what ingredients.  This is so very easy to modify too, by changing the seasonings, liquids used, etc.  And it's always been a big hit anytime I've made it, so I'm sure you'll enjoy it too :)

Ingredients:

• 3/4 lb. ground meat -or- 1 c. TVP, rehydrated in 2 c. broth
• 2 c. milk (rice milk works great)
• 1 c. broth
• 2 heaping cups of pasta (GF penne/macaroni works well)
• 1/2 t. chili powder
• 2 t. garlic powder
• 1 t. brown sugar
• 1 t. salt
• paprika/turmeric, to taste
• 1-2 c. shredded cheese (depends on how cheesey you want it)

Directions:

     Brown meat, drain fat as desired.  Add liquid, seasoning and pasta.  Stir and bring to a boil.  Reduce heat and simmer until pasta is al dente.  Add desired amount of cheese and stir well until combined.  Serve warm with a side salad.

Fajita Bowls

I love a good fajita!  Especially in warm tortillas, mmm.  However, sometimes a bowl of rice really hits the spot...  I prefer to cook my rice in broth for extra flavor.  As for all the veggies, fresh is always best.  But if you want something fast, canned or frozen/dehydrated vegetables work great in this recipe.

Ingredients:

     • 2 T. olive/coconut oil

     • 1 can of chicken/beef (do NOT drain)

     • 1 can sliced mushrooms, drained

     • 1 small package of frozen peppers & onion mix*

     • 1 tablespoon cornstarch

     • 1/2 - 2 teaspoons chili powder (depending on how potent your chili powder is and how spicy you like it)

     • 1 teaspoon brown sugar

     • 1/2 teaspoon salt

     • 1 teaspoon paprika

     • 1/2 teaspoon onion powder

     • 1/4 teaspoon garlic powder

     • 1/4 teaspoon cumin

Directions:

     Combine cornstarch and spices in a bowl and set aside.  Heat oil in a medium-large skillet.  Cook vegetables before adding spices; toss to coat.  Add chicken/beef with liquid and stir to combine.  Serve warm over prepared rice with salsa, cheese, and sour cream (or plain yogurt).

Note: Peppers and onions particularly dry well, straight from bag to dehydrator!  No blanching or prep work needed.  And then when you're ready for dinner, rehydrate them in water/broth and cook up as you normally would.  Make sure to give yourself enough water (about 2 c. water for every 1 c. dried veggies) and enough time (up to two hours).

Quick Beef Stew

The first time I made this I was experimenting on guests...  Yes, I'm one of those people!  But I'm happy to say it turned out surprisingly well, and I will gladly serve this to my family, or guests, again.  And again.  And again.

Of course you can make this with fresh veggies and a chuck roast, and it would be super duper.  But if you're looking for a quick, filling, and food storage friendly dinner then this stew is it.

Ingredients:

•       6 T. butter

•       6 T. flour

•       4 c. beef broth

•       1-2 T. balsamic vinegar

•       1 T. dried onions

•       1 ¼ t. salt

•       ½ t. thyme

•       ¼ t. pepper

•       ¼ t. garlic & herb

•       ¼ t. sage

•       1/8 t. celery seed

•       1 bay leaf

•       2 cans whole potatoes, drained & quartered

•       1 can sliced carrots, drained

•       1 can sliced mushrooms, drained

•       2 cans beef, drained

Directions:

1.  Melt butter in large pot over medium heat.  Stir flour into browned butter and cook over low heat, stirring constantly for one minute.

2.  Add broth 1 cup at a time.  Bring to a boil and whisk for 1 minute. 

3.  Reduce heat and add balsamic vinegar, diced onions and seasonings; stir well.  Add vegetables and beef and heat through.

Steak a la Awesome

Many of you might already know that I'm not a huge fan of meat...  And typically, I would choose a grilled portobello mushroom over a filet mignon on most days.  But, I might reconsider if this steak is on the menu!

Adapted from Whit's Amuse Bouche

Ingredients:

• 1/2 stick of butter, softened
• 1/2 t. no salt herb seasoning

• two 8oz filet mignons (1.5" thickness)
• 2 strips of microwave bacon (opt)
• 2 T. butter
• 2 T. coconut oil
• 1 t. salt, divided (see below)
• 1 t. black pepper, divided (see below)

• 1/2 stick of butter
• 8 oz. mushrooms, sliced
• 1 capful balsamic vinegar

Directions:

1. Prepare herbed butter: mix together 1/2 stick of softened butter and 1/2 t. no salt seasoning until well combined.  Spoon butter into silicone molds, or use plastic wrap to create a tube of herbed butter.  Place in freezer.
2. Preheat oven to 400 degrees.  Heat a well-seasoned cast iron grill pan over high heat on the stove top (my dial is usually turned to an 8).
3. While pan heats up, wrap the filets' periphery with bacon; secure with toothpicks.  Add 1/4 t. salt and a 1/4 t. pepper per side (top/bottom) and rub in.
4. Add coconut oil and butter to hot pan.  Just before the pan starts to smoke, sear filets on one side for 2 minutes.  Carefully flip and sear for another two minutes on the other side.
5. While searing your steaks, prepare balsamic mushrooms: Heat another pan over medium heat.  Add 1/2 stick of butter.  Just as butter starts to brown, add sliced mushrooms.  Cook for 10 minutes before adding balsamic vinegar.  Cook another minute or two, then remove from heat.
6. Remove grill pan from heat and flip steaks once more before placing inside oven.  Cook for 8-10 minutes in 400 degree oven.
7. Remove grill pan from oven.  Remove steaks and set aside; allow to rest for a few minutes.
8. Remove herbed butter from feezer.  Slice into pats (about 1 cm thick).
9. Serve steak with a pat of butter and a side of mushrooms.  Enjoy!

Depending on how thick your steaks are, and how well you like your meat cooked, the time really can vary.  I used to like my steaks well done, until I realized how amazing a medium rare steak tastes!  So for me, 8 or 9 minutes is perfect.  I realize there's a lot of butter in this dish, and I've ultimately come to grips with it.  We certainly don't eat this every day, or even once a week.  This meal is definitely rich, so we save it for special occasions.  Pair it with something green: grilled asparagus, broccoli, green beans, collard greens, or a fresh side salad.  And if you really want to feel fancy, pour yourself a nice glass of sparkling blood orange.  Go ahead, live a little!  *B

eat your heart out

And happy Valentine's Day to you, too!  *B

The Best Pot Roast, Ever

I think it's every woman's dream to serve the perfect pot roast.  Correct me if I'm wrong!  But really, there's no better way to impress the men, or children, in your life than to have a flavorful and fall apart roast in your cooking arsenal.  And this recipe, it's my atomic bomb ;)

Adapted from The Pioneer Woman

Ingredients:

• 3-4 pounds of chuck roast (no substitution)
• 1/3 c. flour
• 1.5 t. salt, divided
• 1/2 t. pepper
• olive oil
• 1-2 onions, cut into fourths
• 8 carrots, scrubbed (not peeled) and cut into fourths
• 1 celery stalk, cut into fourths
• 2 c. beef broth, divided
• 2 T. balsamic vinegar
• 1 sprig fresh rosemary
• 1 t. dried thyme
• 2 garlic cloves, minced
• 12 large mushrooms (opt)

Directions:

1. Heat stock pot over medium-high heat.  Cover bottom of pot with olive oil.
2. Combine flour, 1t. salt and pepper.  Coat all sides of roast.  Set aside.
3. Sear onions on both sides.  Remove and set aside.
4. Throw in carrots and celery and brown for about one minute.  Add mushrooms and brown for another minute or two.  Remove veggies and set aside.
5. Add more oil if needed.  Allow pot to get really hot, then sear roast on all sides.  Remove and set aside.
6. Combine 1 c. beef broth with balsamic vinegar.  Deglaze stock pot.
7. Remove from heat.  Return roast to stock pot, then add the vegetables.  Combine remaining ingredients and pour on top.  Cover and cook in 275 degree oven for 3-5 hours.  No peaking!
8. Remove celery and rosemary stalks.  Serve with mashed potatoes.

Just a note:  I've tried this same recipe in a crockpot and it just doesn't hold a candle to the stock pot version.  I mean, the flavor is amazing.  But, no matter how low/long I cook the meat, it's never as tender than when it's cooked in the oven...

Seeing as this is a Fall favorite, I think it's appropriate I mention one of my favorite quotes from one of my favorite movies: Practical Magic.  "There are some things I know for certain: always throw spilt salt over your left shoulder, keep rosemary by your garden gate, plant lavender for luck, and fall in love whenever you can."  Dried rosemary is just not the same as fresh rosemary...  So plant some rosemary, if anything just to make this pot roast!  And you'll fall in love with it every time.  *B

Barbacoa Beef

So, I'm not a huge fan of meat.  But, I do like me some shredded beef every now and then.  I especially love Chipotle, yum!  This recipe is pretty yum, too ;)

Adapted from Skinny Taste

Ingredients:

• 3 lbs beef chuck roast
• 1 cup beef broth
• 1/4 c. salsa
• 5 cloves garlic
• 1/2 medium onion
• 1 medium lime, juice
• 2 chipotles in adobo sauce (or to taste)
• 1 t. adobo sauce
• 1 T. ground cumin
• 1 T. ground oregano
• 1/2 t. ground cloves
• 1/2 t. salt
• 2 T. brown sugar/honey
• 3 bay leaves OR 3/4 t. thyme

Directions:

1. Trim meat of fat, then cut into 4 inch chunks.
2. Heat skillet over medium-high heat.  Add a little oil and sear/brown meat on all sides.  Place meat in crock pot.
3. Combine remaining ingredients in a blender (except bay leaves); blend until smooth.
4. Pour sauce over meat and add bay leaves.  Turn crock pot on low and cook for 6-8 hours.
5. Shred beef and allow to simmer in juices, uncovered, for 15 minutes.
6. Serve with pico de gaillo, guacamole, roasted corn, and sauteed onions & green peppers.

Brad likes to eat his barbacoa as a salad.  I like mine in some corn tortillas.  Either way, it's darn tasty!  *B

Beef Stroganoff (slow cooker)

Sorry I didn't get this out sooner... it is pretty basic though. So I'm just going to write this as we made it and feel free to make your own substitutions (for the mushrooms, dairy and noodles).

Ingredients:

• 1.5 lb lean beef stewing meat, trimmed of fat and sliced
• 1/2 large onion, thinly sliced
• 1 garlic clove, minced
• black pepper, to taste
• 3 cans of mushrooms (or 1 lb fresh)
• 1 can cream of 'shroom soup
• 1/2 c. beef broth (this is because our meat was frozen and the liquid that was bound to melt was enough for the dish... the original recipe called for 1 cup)
• 1 c. plain yogurt (or fat-free/fat-full sour cream)

Directions:
1. Combine everything but the dairy in slow cooker.
2. Cover and cook on low for 6-8 hours (frozen or unfrozen alike).
3. Stir in dairy and serve warm.
4. Serve with cooked whole wheat pasta or brown rice (or no-yolk noodles).