Hearty Beef Stew

I am not a big fan of soups or stews. but James is. This is one hearty stew!

Ingrediants:
3-4 Carrots
3-4 Green Onions
1 Sweet Onion (Yellow)
4-5 Celery
1 small bushel of parsley
Beef Broth (Or make your own beef broth from bullion cubes)
1 bag of tiny macaroni pasty (The tiny tiny ones!)
1 Russet Potato
Peppercorn Pepper, whole
Garlic Powder
Loaf of Bread

Chop carrots, celery, green onions, yellow onion, and parsley.

Put broth into large large pot, add chopped vegetables. Put on low. This allows the vegetables to cook and become soft. This is where you are going to decide if you need to add more or less vegetables.

In another pot, bring about six cups of water to a boil. Add 1 bag of tiny macaroni pasta.

Take one russet potato and chop finely. I didn't use the entire potato; only about 3/4. Add to vegetable mixture.

Take stew meat and put into skillet on med high or if you are using a countertop skillet (Like I use) 350 degrees. Add some whole peppercorn pepper and a tiny bit of garlic powder. Brown outsides but keep it pink in the middle.

By this time pasta should be close to done. Drain.

By spoonfuls, add pasta to vegetables/broth. Add as much as you want to consistancy.

Also by this time the meat should be done. Add to soup. Soup should still be on low; keep it on low. Let cook for about 10 minutes.

Warm bread, serve with soup.

Enjoy!

 

10/4/10 Bannana Nut Muffins

Another great turn out! Cheaper and healthier than pre-made muffins or packaged muffin mix!

1/3 cup melted butter
3-4 Bannanas
3/4 cups of sugar
1 egg
1 teaspoon coffee
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup of chopped walnuts

Preheat Oven to 350

Mix butter and bannans into a bowl; mash.

Put sugar, egg, and vanilla into bowl, mix.

*optional* I added a little less than a teaspoon of *coffee grounds* this was a special tip..it kind of looks like poppy seeds and adds a unique hint of flavor. I liked it.

Mix thoroghly.

Sprinkle baking soda and salt, mix.


Add flour and mix again.

add chopped walnuts.

Pour into muffin pan. Bake for about 30 mins! Prick with toothpick or fork to make sure it comes out clean.

Enjoy! :)

10/3/10- Rosemary Lemon Chicken Thighs

WOW. Let me say..this was the best chicken I have ever made, and probably the best chicken I ever had! It came out so juicy and flavored perfectly!

Prep Time: 10 mins
Cook Time: 20 mins

Ingredients: 6 bone in Chicken Thighs
 2 lemons
2 tablespoons of vegtable oil
2 tbsp of Rosemary (Have extra on hand however)
1 garlic clove
Garlic Salt
Salt and Pepper

Preheat Oven to 450.

Rinse Chicken Thighs and place in skillet skin side down. I use a plug in skillet, not the stove top.

In a seperate bowl, add lemon juice (about 3-4 tablespoons), vegtable oil, 2 tablespoons of rosemary, and minced garlic.

Brush about 1/2 of the  mixture over the chicken. You want to cover it just enough.

Cook at high (Or 350 for my skillet) for about 7 mins, until slightly brown.
Flip over. Brush the other half of mixture over the thighs. Cook until brown.

In a glass pan, slice the lemons (you can use them after you juiced them) and put into pan. Sprinkle garlic salt slightly. Add some larger pieces of garlic in pan. Sprinkle with rosemary. Put chicken thighs over lemons. Bake for approx 10 mins, until juices are clear.

Enjoy!