Hearty Bean and Barley Soup

This easy, hearty soup is perfect for lunch or dinner on a cold winter day. The soup is mild in flavor making it kid-friendly if your kids like beans and vegetables. I sometimes add a cup of leftover, cooked beef to make the soup even heartier and more filling. I've served it here with some crusty Italian bread and a salad to complete our meal. Blessings...

Recipe:

1 tbsp. olive oil
1-1/2 cups coarsely chopped carrots
1 cup sliced celery
1 cup chopped onion
3 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
3 cans (14.5 oz.) beef broth
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup pearl barley
2 cups thinly sliced, chopped cabbage
1 tsp. Italian-Style Seasoning Blend
1 cup chopped, cooked roast beef, opt.
1-1/2 tbsp. Balsamic vinegar

1. Heat oil in saucepan. Add carrots, celery, onion and garlic and cook until the onion and garlic are  fragrant and golden brown.
2. Add the tomatoes, broth, beans, barley, cabbage and Italian seasoning. Heat to a boil. Cover and cook 30 minutes or until the barley, carrot and celery are tender.
3. Add the beef, if using, and Balsamic vinegar; heat until the beef is warmed through.

Yield: 10 cups
100 calories per cup
4.5 gms. fiber
With beef, the calorie count is approx. 215 calories per cup

Cold Meat Salad

Salads are a great way to use leftover meat. This salad is wonderful on it's own as a main dish or used as a sandwich filling, as I have done here. The salad makes a nice filling for pita bread for something a bit different from the usuall sandwich bread. This tasty recipe comes from Marlene Sorosky's Cookery for Entertaining, with just a few minor adjustments. Blessings...

Recipe:

1/2 cup chopped green onions (I have also used white onion)
1 cup finely chopped celery
1/2 cup coarsely chopped pecans, lightly toasted and cooled
1/2 (10-oz.) pkg. frozen peas, thawed and drained on paper towels
2 cups diced cooked ham, beef, chicken or turkey
1/2 cup light mayonnaise
2 tsps. prepared mustard

1. Combine first 5 ingredients in a bowl.
2. Whisk together mayonnaise and mustard until smooth; stir into salad until well combined.
3. Cover and refrigerate several hours or overnight to blend flavors.

 Yield: 4 cups
315 calories per 1 cup serving using lean ham and light mayo
4 gms. fiber
 Note: To toast pecans, spread on a rimmed baking sheet and bake in a 350 degree oven for about 10 minutes, stirring twice. I also use a frying pan over low heat for about 10 minutes. The pecans will begin to smell so fragrant and wonderful in about 10 minutes, and they will have a bit of crunch.
Note: We use about 1/2 cup salad for a sandwich.

Glazed Corned Beef

I know I'm a few days late posting a recipe for this St. Patrick's Day favorite but we didn't have our corned beef until the day after the holiday this year.

This wonderful new recipe is so worthy of preparing anytime of the year that I couldn't wait for another year before sharing it with you. So, if you love corned beef, I would encourage you to try this offering from San Francisco A La Carte, one of my favorite old cookbooks.

I would encourage using a low-salt corned beef round, not the less expensive point cut. The round is very lean, with very little waste, and can be basted with the sauce on all sides but the bottom. The sauce becomes a beautiful glaze with excellent flavor. Blessings...

Recipe:

1 6- to 10-pound corned beef brisket (see note)
12 peppercorns, lightly crushed (use a meat mallet)
2 bay leaves
1 large onion, studded with 8 whole cloves
2 cloves garlic, bruised (crush slightly with a meat mallet or large knife)

Glaze:
3/4 cup firmly packed dark brown sugar
1 tbsp. dry mustard
1 tbsp. cider vinegar

1. Place corned beef in a large pot with peppercorns, bay leaves, onion, garlic, and enough water to cover. Bring to a boil, skim off any scum that rises to the top, lower heat, and simmer, covered, for 2-1/2 to 3 hours or until tender.
2. Cool meat in the cooking water. This will take 1-1/2 to 2 hours.
3. Combine all the glaze ingredients.
4. Transfer the corned beef to a roasting pan and coat the top with the glaze.
5. Bake uncovered, basting every 15 minutes, in a preheated 300 degree oven for 1 hour.

Yield: 8 to 12 servings
Note: For two of us, I purchased a 3-1/4 pound corned beef and used the same amount of seasoning in the cooking broth for the best flavor. I cut the glaze ingredients in half. This worked beautifully. The sauce will drip down into the pan as it melts and can then be brushed on the sides of the beef with a pastry brush.

Savory Crock Pot Stew

Stew is a favorite meal in our home. Over the years I have tried many recipes, one of which was posted on 1/7/2009, but getting a flavorful crock pot version has been a bit of a challenge. In this recipe, I combined the best of a few different crock pot and oven versions that we liked and made something a bit more to our liking. One of the most important steps to making a flavorful beef recipe in the crock pot is to brown the meat first. This step really enhances the final flavor of the dish and is worth the extra bit of time invested into the evening meal. Blessings...

Recipe:

3/4 pound cubed tri-tip steak, dried on paper towels to remove excess moisture
olive oil for browning
4 medium potatoes, peeled and cut into 1-inch cubes
1-1/2 cups peeled and sliced carrots
1 celery rib, sliced
1 cup chopped onion
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) beef broth
3 tbsp. quick-cooking tapioca
1 tsp. Kitchen Bouquet browning sauce
1/4 tsp. pepper
1 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. dried marjoram
1/8 tsp. ground allspice
1-1/2 tsp. brown sugar
1 cup frozen peas

1. In a skillet brown the steak in oil. Remove the steak to the crock pot and fry the onion in the oil for a few minutes until softened. Scrape the onion and any brown bits into the crock pot. Add all remaining ingredients except the frozen peas. Stir well; cover and cook on low setting for 8-10 hours or on high setting for 5-6 hours.
2. Add peas during last hour of cooking.
3. Stir and check potatoes and carrots for tenderness before serving.

Yield: 4-5 servings
Note: Tri-tip steak is a wonderfully marbled and tender cut of beef for making stew and other casserole-type dishes. Stew meat tends to be very tough even after the slow cooking of the crock pot.

Oriental Anise Beef

This delicious Asian-style beef dish comes from The Good Housekeeping Illustrated Cookbook. The beef is simmered in a fragrant broth until it is fork-tender, the sauce is thickened and the beef is served over rice. The anise gives this dish a very special Asian taste. Blessings...

Recipe:

1 bunch green onions
1/2 cup dry sherry (not cooking sherry)
1/4 cup soy sauce
1 tbsp. sugar
2 tsps. anise seed
1/2 tsp. ground ginger
water
1 boneless beef chuck shoulder steak , cut 1-1/2 inches thick (about 2 pounds)
2 tsps. cornstarch
hot cooked rice

1. Cut off roots from onions; cut onions into 1-inch pieces.
2. In 10-inch skillet, place half of the onion pieces; stir in sherry, soy sauce, sugar, anise seed, ground ginger and 1/4 cup water. Add the steak. Over high heat, heat to boiling. Reduce heat to low; cover and simmer steak 1-3/4 hours or until fork-tender, turning steak once.
3. When steak is done, remove to platter and cover with foil to keep warm.
4. In cup, combine 1/4 cup water and cornstarch until blended. Gradually stir cornstarch mixture into liquid in skillet. Cook over medium heat, stirring constantly, until thickened. Stir in remaining half of onion pieces. Spoon sauce over steak. Cut steak into thin slices to serve. Serve over rice with sauce.

Yield: 6 to 8 servings

Hearty Beef Barley Soup

This soup recipe is another one of our favorites. It is indeed a hearty soup, and a complete meal with bread and maybe a salad. The recipe doesn't make a large batch, it only serves four, but could easily be doubled for a larger family. I have another recipe for this soup in an Amish cookbook that serves twelve, which I cut down for six, so I could also post that recipe at some point in time. I love the combination of tender beef chunks and barley in this recipe, and it is ready to serve within an hour.

The bread is a new Beer Bread recipe that I just tried. It is excellent, and I will post it later this week, blessings...

Recipe:

1 lb. boneless beef sirloin, or tri-tip steak, also called culotte steak in my market. The tri-tip steak is very tender and juicy.
2 cups fresh sliced mushrooms
1/4 tsp. garlic powder
3-1/2 cups beef broth or more
2 medium carrots, sliced
1/4 tsp. dried thyme
black pepper to taste
1/2 cup quick-cooking barley
2 tbsps. minced parsley

1. In a large saucepan, brown beef until juices evaporate, stirring often. (Add a little oil if needed) If there is a lot of juice, and the beef is brown, just add the mushrooms and garlic and continue cooking.
2. Add broth, carrots, thyme and pepper. Bring to a boil. Stir in barley.
3. Cover and cook over low heat for 20 minutes or until barley is tender. Stir in parsley.

Yield: 4 servings

Beefy Taco Dip

This recipe is another one with Mexican flair. It's easy to throw together and would work well as an accompaniment to a meal or along side other snacks while relaxing and watching your favorite sports team. It's a wonderfully filling and satisfying dip. I've served it with fruit and cookies as a lunch or light dinner. Have a great weekend. Blessings...

Recipe: 

1/2 lb. ground beef
1-1/2 tsps. chili powder
1 cup chunky salsa
4 ounces light cream cheese, cut into 1-inch cubes
1/2 cup shredded Cheddar cheese or Mexican blend cheese
Chopped fresh tomatoes, sliced green onions and sliced ripe olives, opitional
Tortilla chips

In a skillet, cook beef with chili powder until no longer pink; drain. Add salsa, cream cheese and cheese.
Heat until cheese melts. Top with tomatoes, onions and olives if desired. Serve warm with tortilla chips.

Yield:  4 - 6 servings

Slow Cooker Barbecue Beef

Fall is here, and the gathering of friends and family around the T.V. for football is a national pass time, as well as all the snacking that goes along with a three to four hour game. Barbecue beef sandwiches are a favorite with the tender and mildly spiced beef on a hamburger bun. Great for game day or anytime. Blessings...

Recipe:

1 boneless beef sirloin tip roast (about 3 pounds), cut into large chunks

3 celery ribs, chopped

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped

1 cup ketchup

1 can (6 ounces) tomato paste

1/2 cup packed light brown sugar

1/4 cup apple cider vinegar

3 tbsps. chili powder

2 tbsps. fresh lemon juice

2 tbsps. molasses

2 tsps. salt

2 tsps. Worcestershire sauce

1 tsp. ground mustard

hamburger buns or sandwich rolls

1. Place the beef in a 5-qt. slow cooker. Add the celery, onion and green pepper.

2. In a bowl, combine the sauce ingredients and whisk until smooth. Pour over beef and vegetables.

3. Cover and cook on low for 8 - 9 hours or until meat is tender.

4. Skim fat from cooking juices if necessary. Shred beef and serve.

Note: If your serving the beef for a party, prepare the recipe in advance and refrigerate. Return the beef to the slow cooker and reheat on low setting for a few hours. When the meat is hot, turn down to warm setting for your party.

California Beef Salad

This is a wonderful recipe for those times when there is leftover beef in the fridge. Whenever we barbecue beef I plan on this salad to use up leftovers. It isn't a pretty sight, hence no picture, but it is a hearty main dish salad that is very tasty and satisfying. Blessings...

Recipe:

1/4 cup red wine vinegar
1/4 cup water
2 tbsps. fresh lemon juice
2 tbsps. sugar
1/4 tsp. dillweed
1/2 tsp. salt
1/4 tsp. garlic powder
freshly ground pepper to taste
3 cups leftover cold beef, cut into strips
1 small onion, thinly sliced
1 head romaine lettuce
1 cup sour cream, lite is fine

1. In a small saucepan, simmer the first 8 ingredients for 15 minutes. Cool.
2. Combine marinade with the beef and onion and chill overnight. Drain, reserving marinade.
3. Tear the lettuce into a large salad bowl. Top with the beef and onion.
4. Combine the sour cream with the reserved marinade and whisk until smooth.
5. Toss the dressing with the lettuce and beef and serve.

Serves 6

Marinated Chuck Roast for the Barbecue

It's barbecue season and this recipe turns an economical cut of beef into a tender and tasty meal fit for any occasion, even a special day like Mother's Day. The meat is most tender if it is marinated overnight, so for the best results don't short-cut the process.

Recipe: 

4 lb. chuck roast, approximately 1-1/2 inches thick

Marinade:

1 medium onion, chopped
2 tbsps. salad oil
2 cloves garlic, mashed
1/4 cup chopped fresh parsley
1/3 cup soy sauce
1 tsp. ground ginger
1 tsp. ground allspice
1 tsp. dried rosemary, crushed
3 tbsps. red wine vinegar
2 tbsps. brown sugar
1-1/4 cups beef broth

1. Saute' onion in oil until transparent. Stir in remaining marinade ingredients and bring to a boil. Remove from heat and cool.
2. Place roast in a 9" x 13" glass pan and pour marinade over; turn roast over. Cover with plastic wrap or foil, and refrigerate overnight, turning occasionally.
3. Remove the roast from marinade and discard the marinade.
4. Cook beef over medium coals for 30 to 40 minutes or until done to your liking.

Slow Cooker Beef Roast

This recipe has been around for years. My mom prepared beef this way when I was a child, but she used the oven. The slow cooker is such a wonderful tool on a busy day, that even with only two of us, I use mine regularly. I served this dish last evening with mashed potatoes, a mashed yam dish, and a salad.

Recipe:
1 3-4 lb. boneless beef roast, remove as much fat as possible
1 can (10-3/4 ounce) 98% fat-free cream of mushroom soup, undiluted
1 envelope onion soup mix (from a 2.75 oz. pkg.)
1 tablespoon bottled steak sauce such as A-1

1. Trim fat from roast. In a large skillet, brown roast on all sides in a bit of oil. Place roast in the slow cooker.
2. Combine soup, soup mix and steak sauce in a small bowl. Pour over roast. Cook on low setting for about 6 or 7 hours.
2. When the meat is done, remove to a platter and cover to keep warm. Turn heat to high.
3. Whisk gravy to see how thick it is. If you want a thicker gravy, combine a little flour and water in a shaker jar. Shake until smooth. Check to see how thick the mixture is. (You want to use about a 2 parts water to 1 part flour ratio.)
4. As you whisk the gravy, slowly add a little thickener until the desired thickness is achieved.

Serves: 6

Incredibly Tender Beef Stew

This stew recipe is so good, and a little unusual in that it has brewed coffee in it. The coffee acts as a meat tenderizer, with excellent results. We love it, especially on these very cold days of winter. I cut the recipe in half for my husband and I and we can get two meals out of it. This is another wonderful dish from Marcia Adams book, "New Recipes from Quilt Country". Blessings...

Recipe:

1 cup all-purpose flour

1-1/2 teaspoons salt

1/2 teaspoon black pepper

3 tablespoons minced fresh thyme, or 1 teaspoon dried

3 pounds lean chuck roast, trimmed of fat, cut into 1-inch cubes

3 tablespoons vegetable oil

5 cups canned beef broth

1 cup strong brewed coffee

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon sugar

3 tablespoons ketchup

6 medium potatoes, peeled and quartered

2 medium onions, quartered (I use only one)

6 medium carrots, peeled and quartered

1/2 cup peas, fresh or frozen

Minced fresh thyme, if desired

1. Place the flour, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the thyme in a paper bag and shake to blend. Add the beef, a few pieces at a time, and shake to coat. In a large stockpot, heat the oil over medium-high heat. Add the beef to the stockpot and brown each piece on all sides; don't overcrowd the pan or the meat won't brown properly. Work in batches if necessary.

2. When the meat is browned, add the stock, coffee, Worcestershire, paprika, sugar, ketchup, and remaining salt and pepper; stir to combine. Add the potatoes, onions, and carrots. Reduce the heat to low, cover, and simmer for 2 hours. Add the peas and continue cooking for 15 to 30 minutes or longer until the meat is very tender. (If a thicker stew is desired, thicken the mixture with 1 tablespoon cornstarch dissolved in 3 tablespoons of water.) Garnish with fresh thyme, if desired.

Yield: 6 servings