Christy's Chili

Ingredients:

1 onion
several stalks of celery
several cloves of garlic
equal amounts of:
 -carrots
 -bell peppers
 -zucchini
 -tomatoes
 -other desired vegetables
1 can of tomato sauce (14 oz)
ground beef
pinto beans
spices: salt, chili powder, cumin to taste

Saute one onion, celery, garlic. Chop and add other vegetables (carrots, bell peppers, zucchini, tomatoes, whatever else you have that might be good). Add one can of tomato sauce. Schronk (blend with immersion blender) until chunks are gone. Add ground beef and stir. Add beans. Add spices. Cook until done. Eat with corn chips.

Shepherd's Pie

• ground beef or ground lamb
• salt, pepper, spices
• peas (frozen)
• sweet potatoes (or regular potatoes)
• butter or fake butter
• milk or milk substitute
• carrots
• corn (optional)

Brown ground beef in large pan.  Season meat as you like with salt, pepper and other spices (possibly worcestershire sauce, thyme, rosemary).  Add peas, carrots and corn and mix.  Mash potatoes in a separate container with butter and milk (season with salt and pepper).  Spread meat mixture at the bottom of an appropriate dish (ie, pie dish, casserole, etc).  Spread mashed potatoes on top and place in oven to make potatoes crispy (preheat oven to 400F, use broiler to crisp potatoes).

Guiso de Carne

carne vacuno
ajo
pimienta
sal
aceite
salsa de soya
cebolla
verduras congeladas (arrejas, choclo, zanahoria)
pimenton rojo
papas
vino

beef cut in strips
garlic
pepper
salt
oil
soy sauce
onion
frozen veggies
red bell pepper
potatoes
wine

Freir la carne vacuno picada en ajo tiras, pimienta, un poco de sal, en bastante aceite, hasta que la carne esté cocida (sin sangre). Agregar unas gotitas de salsa de soya a la fritura (opcional).
Saute the beef with garlic and a little salt in enough oil until the meat is cooked through. Add a few drops of soy sauce if desired.

Agregar cebolla picada en tiras, verduras congeladas, pimenton (preferencia rojo; rayar la mitad y picar tiras la otra mitad). Revolver bien con más sal.
Add onion cut in strips, frozen veggies, sliced potatoes, and bell pepper (save one half and slice the other). Stir well with more salt.

Agregar vino.
Add wine.

Dejar cocer a fuego lento sin que se pegue.
Cook under slow heat without burning.

Carbonada

carne de vacuno picada en cuadritos
cebolla en cuadritos
ajo
sal
papas cuadritos
verduras congeladas (choclo, arrejas, zanahorias)
arroz

cubed beef or ground beef
diced onion
minced garlic
salt
frozen veggie mix (corn, peas, carrots)
rice

Freir carne de vacuno picada en cuadritos, cebolla en cuadritos, ajo y sal. No dejar que se queme la cebolla.
Fry cubed beef, onion, garlic. Salt. Don't let the onion burn.

Agregar papas en cuadritos y verduras congeladas.
Add cubed potatoes and frozen veggies.

Revolver y dejar que se inpegne todo.
Stir until completely mixed.

Agregar aqua a gusto. (2 a 3 tazas para 2 personas aproximadamente)
Add water to taste. (2 to 3 cups for 2 people approximately)

Agregar arroz una vez que el agua esté hirviendo.
Add rice and bring to boiling, and then stir once.

Retirar del fuego una vez que el arroz esté cocido.
Reduce the heat until the rice is cooked.

Lentejas/ Lentils

cebolla
ajo
oregano
pimento
zanahoria
lentejas
arroz

onion
garlic
oregano
bell pepper
carrot
lentil
rice

Monica adds ground beef (omit for vegetarian), Better than Bouillon beef base (use vegetable broth for vegetarian), butternut squash, and potato.

Freir cebolla, ajo y oregano.
Saute diced onion, minced garlic, and oregano.

Picar pimiento y freir tambien.
Dice bell pepper and saute also.

Rallar zanahoria and agregar a la fritura.
Grate carrots and mix into the saute.

Agregar agua fria (un poco mas del doble de la cantidad de lentejas).
Add cold water (a little more than double the amount of lentils).

Revolver.
Agregar lentejas lavadas.
Add rinsed lentils.

Agregar arroz.
Add uncooked rice.

Dejar hervir por 30 minutos.
Boil for 30 minutes.

Agregar sal y aceite a gusto.
Add salt and oil to taste.

Monica's method:
Saute diced onion, minced garlic, and oregano. Add ground beef, and cook. Add diced bell pepper and grated carrot. Add cold water and rinsed lentils. Bring to a boil, and add rice and diced butternut squash. Set timer for 30 minutes. Add diced potatoes and soup base at 20 minutes. If you want the butternut squash to keep their shape rather than mixing in, add with the potatoes. Add salt and oil to taste.

Serve with croutons.

Croutons:
Chunk French bread and fry with oil.

To eat leftovers, fry an egg, and eat on top of reheated lentils.

Steak salad

leftover steak or tri-tip
romaine lettuce and/or greens mix
cherry tomatoes
avocados
blue cheese
peas
bell peppers
red onion
salad dressing

Spinning Salad

romaine lettuce
iceburg lettuce
spinach
beets
hard-boiled eggs
croutons
fresh pepper
Lawry's seasoning salt

Salad dressing:
3 T cider vinegar
3 T water
2 T applesauce
2 t Worcestershire sauce
1.5 t dry sherry
1.5 t Lawry's seasoning salt
1 t sugar
1/2 t paprika
1/4 t garlic powder with parsley
dash of cayenne pepper
1/2 cup vegetable oil

Wash and tear the greens into bite size pieces. Peel and steam or roast the beets (or use canned), allow to cool, and cut into shoe strings (if it's to impress, if not, cut into small pieces). Slice eggs.

In a blender or using sufficiently large liquid measuring cup and immersion blender, blend the salad dressing ingredients.

The reason this salad is called spinning salad is that it is traditionally presented with all the ingredients except the salad dressing, seasoning salt, and pepper in a big metal salad bowl on a bed of ice (usually in a larger bowl). The metal bowl is then spun while the dressing is poured on top. The salad is tossed, and then spun again while the salt and pepper are added, if desired.

Very cheesy video: http://www.yumsugar.com/Lawry-Spinning-Salad-Recipe-Video-34206595

Marinara Sauce w/ Meatballs

Make meatballs first in a pan large enough for the sauce.

Meatballs:
2 lbs. ground beef
1 onion
3 cloves garlic
2 eggs
1/3 cup panko bread crumbs
dried thyme
salt
pepper
Parmesan cheese

Mix all ingredients together, and heat a few tablespoons of olive oil in the large pan. Shape the mixture into 2" diameter balls, and carefully drop onto the hot oil. Cook until browned on all sides.

Sauce:
1+ onion(s)
2+ cloves garlic
1 14-oz can artichoke quarters (not marinated)
2 zucchinis
2-3 small CSA carrots, 1-1/2 grocery store carrots
a large handful of fresh marjoram
rosemary
fresh thyme
2-3 32-oz cans diced plum tomatoes
salt to taste (more than you think to overcome the sweetness of the tomatoes)
dash of red chili flakes

Dice the onions and mince the garlic. Leave the meatballs in the pan. Add the diced onions and minced garlic to the pan, saute. Dice the zucchini, and chop the artichokes. Save the liquid from the artichoke can. When the onion and garlic have softened, add the vegetables, the artichoke liquid, and the tomatoes. Add the spices, and blend with an immersion blender until the desired consistency is achieved. Add salt until the flavor is good. Simmer while the pasta cooks.

German Pancakes (or sweet Yorkshire Pudding eaten for breakfast)

Yield 2 9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans or pies dishes well. Put eggs in blender, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Sift powdered sugar onto pancakes, eat with butter, nutella, banana, syrup, jam, or any combination thereof.

From Smitten Kitchen

Barbequed Tri-tip

Tri-tip steaks or tri-tip roast

Marinade:
Garlic
Salad oil
Red wine vinegar
Red wine
Salt and pepper

Mix marinade in ziplock bag. Add meat. Refrigerate for at least 2 hours for steaks and overnight for roast.

Barbeque. Eat lots!

Taco Salad

• Ground beef
• Taco Seasoning
• Chips
• Beans (refried or black)
• Sour cream
• Avocado
• Lettuce
• Tomatos

Cook the ground beef with the taco seasoning. You can cook the beans as well. Set up all other ingredients buffet style, generally putting the chips on bottom, followed up by the ground beef, beans, sour cream, and then the veggies.

Wet Burritos

• Large tortillas
• Ground beef
• Taco seasoning
• Shredded cheese
• Avocado
• Onions
• Small Can Tomato Sauce
• Sour cream
• Small Can of “El Pato” Hot Tomato Sauce (yellow can with a green duck)

Break the ground beef into small pieces into a medium-hot pan with a small amount of cooking oil. Continue to brown beef, stirring continuously and breaking it into smaller pieces. When it is almost fully cooked, add finely chopped onion, both tomato sauces, taco seasoning, and a small amount of water. Turn heat down, and simmer until the mixture becomes thick. Fill tortillas with ground beef, cheese and other additions (beans, rice, etc). Fold ends in, then roll, and place in a 9x13 pan and cover with cheese. Brown cheese under broiler. Garnish with avocado, sour cream, and Mitch’s salsa.

Note: for a vegetarian version fill with sautéed pepper and tomato combo with taco seasoning.

Runzas

Sweet roll dough:

• ½ cup warm water
• 2 pkg active dry yeast
• 1 ½ cup luke-warm milk
• ½ cup sugar
• 2 t salt
• 2 eggs
• ½ cup soft shortening or oil
• 7 – 7 ½ cups flour

Meat filling:

• 2 lb hamburger
• 1 medium head cabbage, shredded
• Salt and pepper to taste
• Shredded cheese, if desired

Mix 6 cups flour, sugar, yeast, and salt in bowl of Kitchen Aid. Heat liquid ingredients in glass measuring cup and mix in eggs. Add to flour while mixing with dough hook. Mix until a soft dough forms, adding flour as necessary. Add oil to bottom of bowl and turn greased side of dough up. Cover with wax paper. Let rise until double, about 1 ½ hours. Punch down; let rise again until almost double (about 30 minutes). While dough is rising, brown hamburger and onion in skillet. Drain fat and add shredded cabbage. Cook and stir until cabbage is wilted. Divide dough in half. Roll each half into a 12 x 18 inch rectangle; cut into 9 4 x 6 inch rectangles. Place a spoonful of hamburger mixture and shredded cheese if desired onto each piece. Fold edges together and pinch together securely. Place on lightly greased cookie sheets. Bake at 350 for 20 to 25 minutes or until lightly browned. Serve warm and dip in catsup if desired. These may be wrapped in foil and frozen for later use.

Aunt Jane's Roast Beef and Yorkshire Pudding

• Cross rib roast, 3-4 lbs. Allow 1 hour per pound.

Heat oven to 350. Put meat on rack in Dutch Oven; do not cover. After 1^st hour, salt (large grain salt) top and turn roast over. After 2^nd hour, still uncovered, salt and put lid on for 1 more hour. Larger roasts may need 1 ½ hours for each of 1^st two cooking periods. Putting the lid on for the last hour loosens the crust and makes juice for gravy.

Take out on platter and cover with foil to keep warm while making Yorkshire pudding. Increase oven temperature to 450.

Yorkshire Pudding:

• 4 eggs
• 2 cups milk
• 2 cups all-purpose flour only
• ¼ t salt
• ¼ cup drippings, butter, or vegetable oil or any combination of these

In a large liquid measuring cup, beat eggs, beat in milk, then beat in flour and salt until smooth. Melt butter in oven in 9x13 Pyrex pan until butter begins to brown. Slide oven shelf out and pour batter into pan. Bake for 20-25 minutes.

To make gravy, heat juice in pan, add hot water in amount needed to give good color, thicken with 4 or 5 T cornstarch dissolved in a little cold water. Salt to taste.

Nebraska Pot Roast: Use chuck or other less tender cut. Put flat in pan with lid on in 325 oven for 3 to 4 hours for a 3 to 4 lb. roast. Salt after turning over when half cooked and leave lid off for rest of cooking period. Make gravy in same manner as above. It may be necessary to spoon off the excess fat.

Hungarian Goulash

• ¼ cup shortening
• 2 lbs beef chuck or round, cut into 1-in cubes (or steak leftovers)
• 1 cup sliced onion
• 1 clove garlic minced
• ¾ cup catsup
• 2 T Worcestershire sauce
• 1 T brown sugar
• 2 t salt
• 2 t paprika (Hungarian paprika if you wish)
• ½ t dry mustard
• Dash cayenne pepper (not needed if using Hungarian paprika)
• 1 ½ cups water
• 2 T flour
• ¼ cup water
• 5 cups hot cooked egg noodles

Melt shortening in large skillet. Add beef, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in catsup, W sauce, sugar, salt, paprika, mustard, pepper, and 1 ½ cups water. Cover, simmer 2-2.5 hours.

Blend flour and ¼ cup water; stir into meat mixture gradually. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over noodles.

Note: If using beef leftovers, sauté meat and onions in small amount of butter rather than shortening. Cook until seasonings have been absorbed, much less than 2 hours.

Beef Stroganoff

• 1 lb beef tenderloin or sirloin steak ½-in thick (or beef leftovers or ground beef)
• 2 T butter or margarine
• ½ lb sliced mushrooms
• 1 medium onion minced
• 1 can condensed beef broth (bouillon)
• 2 T catsup
• 1 clove garlic minced
• 1 t salt
• 3 T flour
• 1 cup sour cream
• 4 cups hot cooked noodles

Cut meat across grain into ½ in strips. This is easier if meat is partially frozen. Melt butter in large skillet or Dutch oven. Add mushrooms and onion, cook and stir until onion is tender. Cook meat until light brown. Reserve 1/3 cup of broth, stir in remaining broth, catsup, garlic, and salt. Cover, simmer 15 minutes. Blend reserve broth and flour. Stir into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat, stir in sour cream. Serve over noodles.

Note: very good with thick floury noodles.

Roast Beef/ Pot Roast in a Crock Pot

• 1 chuck roast (2-3 lbs worked well in a 4 quart pot)
• 2 onions
• 6-8 carrots
• salt
• pepper
• beef stock or red wine
• fresh thyme & rosemary
• 2-3 T olive oil

Important: choose well-marbled meat not lean meat!

Cut onions into quarters and carrots into 2-inch pieces. Heat the oil in a (regular) pot over the stove until just smoking (very hot!- medium high). When the oil starts smoking, add the onions and carrots. Be very careful, as the water in the veggies will flash evaporate, so take care not to get splattered or steamed. Let the veggies brown for a bit, and generously salt and pepper the roast. When the veggies have browned on all sides, remove them to a plate with an implement that allows the oil to stay in the pot. A spatula and a pair of tongs work. Then make sure that there is still enough oil in the pan, and if there isn't, add more and let heat to smoking again. Using 2 pairs of tongs, place the meat in the pot. Again, flash evaporation will occur, so be careful. Flip the meat over after the first side is well browned, and continue until the outside is completely browned. Remove the meat to the crock pot, and dump the veggies on top.

Pour 1 cup of beef broth into the regular pot (still on high on the stove). Scrap off all the stuff stuck to the pan, and then pour everything on top of the meat in the crock pot. Turn the stove off and the crock pot on to high. Add beef broth to the crock pot until the meat is half covered. Throw the springs of thyme and rosemary on top and cover.

Allow to cook for 8-9 hours. Pull apart to serve, and dispose of as much of the fatty pieces as possible.

Based on Pioneer Woman's Roast Beef recipe