Georgie’s Spicy Potato Soup
Ingredients:
1 pound ground beef
4 cups cubed peeled potatoes (1/2-in cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce ( I add a little more )
Directions:
In a Dutch oven or large kettle, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 6-8 servings (2 quarts).
Thursday, March 12, 2009
Thursday, January 29, 2009
Hey Everyone:
Glad you wrote Kim, our computer crashed just before Christmas and only got the new one last week. So it is good to see everyone back on.
Your potluck at Pegg's sounds like a good time. Don't forget to invite Mr. Merlot, he is very wise to have over, and often!
I've discovered the magazine Cook's Illustrated. Anyone else seen it? What a valuable resource to have in your kitchen. Only published 6 times a year, but it is a magazine that is often used by professional chefs. Ina Garten has written about her use of the magazine. I would definately recommend this one to check out, you'll see why. They also have a website, but you need to subscribe to be able to see the recipes.
Glad you wrote Kim, our computer crashed just before Christmas and only got the new one last week. So it is good to see everyone back on.
Your potluck at Pegg's sounds like a good time. Don't forget to invite Mr. Merlot, he is very wise to have over, and often!
I've discovered the magazine Cook's Illustrated. Anyone else seen it? What a valuable resource to have in your kitchen. Only published 6 times a year, but it is a magazine that is often used by professional chefs. Ina Garten has written about her use of the magazine. I would definately recommend this one to check out, you'll see why. They also have a website, but you need to subscribe to be able to see the recipes.
Bistro 305 is back!!!
Hey everyone - after a long break, recipes are back on the blog and I want to get our sharing going. I think I have figured out how to have those who don't check everyday emailed when there is a new post. Check out the new recipes my mom has posted and I will be putting some new ones on in the next few days.
Helloooooo
Is anybody out there? Helloooo, I am hearing my own voice echoing in this blog...
Has everyone abandoned ship???
I'm back ... Try these new recipes
After my hiatus from our blog, thought I should share the following new recipes I tried and liked.
Grilled Chicken with Wheat Berry Salad
For the Salad:
1 cup wheat berries
8 cups water
1/2 cup toasted walnuts
1 medium Granny Smith Apple, peeled and chopped
1 celery stalk, finely diced
1/2 cup golden raisins or dried cranberries
1 cup seedless grapes, halved
1 green onion, finely chopped
2 Tbsp. chopped fresh parsley
Salt and pepper to taste
For the Meat:
6 boneless skinless chicken breasts
1/4 cup of vegetable oil
2 Tbsp lemon juice
1 tsp. curry paste or powder
For the Salad Dressing:
1/4 cup cider vinegar
1/4 cup apple juice
1 Tbsp honey
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp curry powder
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/4 cup canola oil
To Prepare Salad:
In a large bowl, completely cover the wheat berries with 2 inches of water. Soak for at least 8 hours or preferably overnight.
Drain the berries and bring 8 cups of water to boil in a large pot. Add the wheat berries and cook until tender (al dente) approximately 30 to 4o minutes. Drain and rinse lightly with cool water. Drain again and place the wheat berries in a large mixing bow. and season with salt and pepper. Add the walnuts, apple, celery, raisins, seedless grapes, green onion and parsley. In a small bowl, mix the cider vinegar, apple juice, honey, salt, cinnamon, curry power, black pepper, nutmeg and canola oil. Pour the dressing mixture over the wheat berries and stir to combine. Refrigerate until ready to serve.
Place the chicken in a non-reactive bowl. Combine the vegetable oil, lemon juice and curry past. Pour over the chicken and marinate, refrigerated, for at least one and up to 8 hours.
To Prepare Meat:
Preheat the grill. Cook the chicken until just cooked through, depending on the thickness, 6 to 8 minutes per side. Remove from the heat and serve with the salad.
NOTE: I made the following changes, I fried the chicken with salt and pepper, chopped and added to the wheat berry mixture. I omitted the cinnamon and added another stalk of celery. I added another 1/2 tsp of curry powder to the mix. I omitted the parsley, because I didn't have any. It was delicious.
Granola Bars
2 cups rolled oats (not instant)
1 cup chopped or whole unsalted peanuts
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup raisin or dried cranberries
1/4 cup unsalted sunflower seeds
1/4 cup unsalted pumpkin seeds
1 cup peanut butter
1 cup light brown sugar, packed
1/3 cup unsalted butter
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp fine salt
1 large egg
Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper, so that the paper hangs over the sides of the pan.
Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot, over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
To cut, lift granola out of pan with parchment paper and cut into bars.
Honey-Almond Granola
4 cups large flake rolled oats
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup unsweetened large flake coconut
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 cup unsalted almonds, roughly chopped
1/2 cup honey
1/4 cup vegetable oil
1-1/2 tsp vanilla extract
1 cup golden raisins
1 cup dried cranberries
1/2 cup dried currants
Pre-heat oven to 325 F. Have ready 2 heavy-duty baking sheets
Stir together rolled oats, oat bran, wheat germ, coconut, sunflower and sesame seeds and almonds in a large bowl and set aside.
Heat the honey until melted. Add the vegetable oil and vanilla extract to the melted honey and stir until combined. Pour over the rolled-oat mixture and stir until the grains are evenly coated with the honey mixture.
Divide the ingredients between the two baking sheets. Place in the oven and bake for 25 minutes, stirring every five minutes. When ready, the oats should start to turn a light brown. Remove from the and place the oat mixture in a large bowl.
Stir the raisins, cranberries, and currants in a separate bowl. Then, mix into the oat mixture until the fruit and oats are well combined. When completely cooled, store in an airtight container. Keeps up to four weeks.
NOTE: Made a few changes, added pumpkin seeds and dried cherries instead of raisins and currants. Dried bananas are also a good addition. I also put the mixture on one large baking sheet.
Grilled Chicken with Wheat Berry Salad
For the Salad:
1 cup wheat berries
8 cups water
1/2 cup toasted walnuts
1 medium Granny Smith Apple, peeled and chopped
1 celery stalk, finely diced
1/2 cup golden raisins or dried cranberries
1 cup seedless grapes, halved
1 green onion, finely chopped
2 Tbsp. chopped fresh parsley
Salt and pepper to taste
For the Meat:
6 boneless skinless chicken breasts
1/4 cup of vegetable oil
2 Tbsp lemon juice
1 tsp. curry paste or powder
For the Salad Dressing:
1/4 cup cider vinegar
1/4 cup apple juice
1 Tbsp honey
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp curry powder
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/4 cup canola oil
To Prepare Salad:
In a large bowl, completely cover the wheat berries with 2 inches of water. Soak for at least 8 hours or preferably overnight.
Drain the berries and bring 8 cups of water to boil in a large pot. Add the wheat berries and cook until tender (al dente) approximately 30 to 4o minutes. Drain and rinse lightly with cool water. Drain again and place the wheat berries in a large mixing bow. and season with salt and pepper. Add the walnuts, apple, celery, raisins, seedless grapes, green onion and parsley. In a small bowl, mix the cider vinegar, apple juice, honey, salt, cinnamon, curry power, black pepper, nutmeg and canola oil. Pour the dressing mixture over the wheat berries and stir to combine. Refrigerate until ready to serve.
Place the chicken in a non-reactive bowl. Combine the vegetable oil, lemon juice and curry past. Pour over the chicken and marinate, refrigerated, for at least one and up to 8 hours.
To Prepare Meat:
Preheat the grill. Cook the chicken until just cooked through, depending on the thickness, 6 to 8 minutes per side. Remove from the heat and serve with the salad.
NOTE: I made the following changes, I fried the chicken with salt and pepper, chopped and added to the wheat berry mixture. I omitted the cinnamon and added another stalk of celery. I added another 1/2 tsp of curry powder to the mix. I omitted the parsley, because I didn't have any. It was delicious.
Granola Bars
2 cups rolled oats (not instant)
1 cup chopped or whole unsalted peanuts
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup raisin or dried cranberries
1/4 cup unsalted sunflower seeds
1/4 cup unsalted pumpkin seeds
1 cup peanut butter
1 cup light brown sugar, packed
1/3 cup unsalted butter
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp fine salt
1 large egg
Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper, so that the paper hangs over the sides of the pan.
Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot, over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
To cut, lift granola out of pan with parchment paper and cut into bars.
Honey-Almond Granola
4 cups large flake rolled oats
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup unsweetened large flake coconut
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 cup unsalted almonds, roughly chopped
1/2 cup honey
1/4 cup vegetable oil
1-1/2 tsp vanilla extract
1 cup golden raisins
1 cup dried cranberries
1/2 cup dried currants
Pre-heat oven to 325 F. Have ready 2 heavy-duty baking sheets
Stir together rolled oats, oat bran, wheat germ, coconut, sunflower and sesame seeds and almonds in a large bowl and set aside.
Heat the honey until melted. Add the vegetable oil and vanilla extract to the melted honey and stir until combined. Pour over the rolled-oat mixture and stir until the grains are evenly coated with the honey mixture.
Divide the ingredients between the two baking sheets. Place in the oven and bake for 25 minutes, stirring every five minutes. When ready, the oats should start to turn a light brown. Remove from the and place the oat mixture in a large bowl.
Stir the raisins, cranberries, and currants in a separate bowl. Then, mix into the oat mixture until the fruit and oats are well combined. When completely cooled, store in an airtight container. Keeps up to four weeks.
NOTE: Made a few changes, added pumpkin seeds and dried cherries instead of raisins and currants. Dried bananas are also a good addition. I also put the mixture on one large baking sheet.
Thursday, January 22, 2009
Pot Luck Dinner
Hi, I am still away from home, in London visiting Megan now. I wondered if anyone would be interested in a pot luck dinner next week or the week after at my house? We always say we are going to get together but time slips by and we never do. This past week has been tough for me and made me realize if I want something I have to push for it. Life is precious. Let's get together and eat yummy things!
Post here if you are interested, I will check in to see.
Monday, December 1, 2008
Going Bananas
My fridge freezer is bursting with frozen bananas. (I buy them, no one eats them.) I'm tired of making the same old loaf and muffins. Suggestions anyone?
Sunday, November 30, 2008
Cranberry Oatmeal Cookies
2/3 c. packed brown sugar
2/3 c. butter or margarine, softened
2 eggs
1 1/2 c. old-fashioned rolled oats
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 pkg. sweetened dried cranberries (about 1 1/2 cups)
2/3 c. white or semi-sweet chocolate chips(optional)
Preheat over to 375 degrees F (190 C). Using electric mixer, beat sugar and butter until light and fluffy. Add eggs; mix well.
Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in Craisins and chocolate chips.
Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
Makes 2 dozen large cookies.
These are really good. I didn't put the chocolate chips in.
2/3 c. butter or margarine, softened
2 eggs
1 1/2 c. old-fashioned rolled oats
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 pkg. sweetened dried cranberries (about 1 1/2 cups)
2/3 c. white or semi-sweet chocolate chips(optional)
Preheat over to 375 degrees F (190 C). Using electric mixer, beat sugar and butter until light and fluffy. Add eggs; mix well.
Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in Craisins and chocolate chips.
Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
Makes 2 dozen large cookies.
These are really good. I didn't put the chocolate chips in.
Saturday, November 22, 2008
Smoo Cake
Thank you Margaret for the smoo cake recipe! I love smoo cake, of course I had some years ago in Winnipeg!
I settle don a chocolate sponge cake, with lemon cream, fresh raspberries and chocolate buttercream! It was delicious!
I will have to try Davids recipe out though, hmmmm! Thanks for sharing it!
Friday, November 21, 2008
Trying the recipes!
Tried the pasta with the roasted squash sauce. It was very easy to make. I doubled the recipe to feed the whole family. I was disappointed by my daughter's first reaction, "Mom, it looks like hamburger helper, even though I've never tasted it". It has a very appealing delicate taste, and Dave and Katy really enjoyed the differenceness (my new word), of it. I used mild sausage, but next time will add the spicey one, also as the color is rather pale it is good to serve a nice colorful salad with it. I love the addition of the feta cheese as well. I will make this recipe again.
Birthday Cake
Hi Pegg
Here is a cake that is popular around here. Though I must add, I have never made it! This is Daves' specialty and is a hit at home and is requested at the Firehall.
Shmoo Torte
Cake:
7 egg yolks
8 egg whites
1 cup granulated sugar, divided
1/2 cup cake flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1 cup finely chopped pecan
Filling
500 ml whipping cream
3 tbsp. icing sugar
1 tsp. vanilla
Sauce
250 ml whipping cream
3 tbsp butter
1 1/2 cups brown sugar
Oil bottom of a 10-inch tube pan; set aside. Preheat over to 325
In a large bowl, beat egg whites until almost stiff. Add cream of tartar and very gradually add 1/2 cup of the sugar
In another bowl, beat egg yolks until light; add remaining sugar and vanilla. Fold yolk mixture into whites; then fold in flour and baking powder. Fold in nuts by hand.
Pour batter into prepared pan and bake 1 hour 15 minutes. Remove from oven and invert to cool. When cool, remove from pan and slice cake in two or three equal layers.
Filling: Whip the 500 ml of cream, sweetening with sugar and vanilla. Spread between layers and over top and sides of torte.
Sauce: Bring 250 ml. of cream, butter and brown sugar to a boil in saucepan. Remove from heat and cool.
Just before serving, drizzle some sauce over torte. Serve remaining sauce on the side.
Here is a cake that is popular around here. Though I must add, I have never made it! This is Daves' specialty and is a hit at home and is requested at the Firehall.
Shmoo Torte
Cake:
7 egg yolks
8 egg whites
1 cup granulated sugar, divided
1/2 cup cake flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1 cup finely chopped pecan
Filling
500 ml whipping cream
3 tbsp. icing sugar
1 tsp. vanilla
Sauce
250 ml whipping cream
3 tbsp butter
1 1/2 cups brown sugar
Oil bottom of a 10-inch tube pan; set aside. Preheat over to 325
In a large bowl, beat egg whites until almost stiff. Add cream of tartar and very gradually add 1/2 cup of the sugar
In another bowl, beat egg yolks until light; add remaining sugar and vanilla. Fold yolk mixture into whites; then fold in flour and baking powder. Fold in nuts by hand.
Pour batter into prepared pan and bake 1 hour 15 minutes. Remove from oven and invert to cool. When cool, remove from pan and slice cake in two or three equal layers.
Filling: Whip the 500 ml of cream, sweetening with sugar and vanilla. Spread between layers and over top and sides of torte.
Sauce: Bring 250 ml. of cream, butter and brown sugar to a boil in saucepan. Remove from heat and cool.
Just before serving, drizzle some sauce over torte. Serve remaining sauce on the side.
Tuesday, November 18, 2008
Where's all the new Recipes?
Okay guys.. get posting... I want new recipes... I am looking for a sinful delicious birthday cake recipe.. or just a cake.. who wants to bake me the ultimate birthday cake??? It will probably be me baking, I searched online this morning for cake recipes. I have quite a few bookmarked, maybe I will combine a few. I will post the recipe after my birthday.
Monday, November 10, 2008
Souffled
Thanks Diane for the recipe. Made it last night it was very good, and the presentation in the ramkins was very nice. I think I probably used too many potatoes, (the other kitchen gadget to get - the scale - how much does 2 lbs look like!) One kid thought cheese might be a nice addition to the souffle as well. I would make this again.
Sunday, November 9, 2008
Up For A Potato Challenge
Try this one Margaret:
Souffle Potaotoes
2 lbs. Yukon Gold potatoes (peeled and cut in chunks)
Salt and freshly ground pepper
1/4 cup of olive oil
3 egg yolks
5 egg whites
1/4 cup roasted garlic
1 tbsp. chopped chives
Place potatoes in cold salted water and bring to boil Boil until tender (about 10 to 15 minutes). Drain potators and return to pot. Place on turned-off burner for a minute to dry out.
Preheat oven to 400 degrees F.
Whisk potatoes with an electric beater until smooth and without lumps. Season well with salt and pepper. Beat in oil and egg yolks.
Beat egg whites until stiff in a separate bowl with clean beaters. Fold egg whites and garlic into potato mixture.
Oil six 1-cup individual souffle dishes. Divide potatoes between disheds and bake for 20 minutes until potatoes have risen and are hot. Sprinkle with chives and serve in souffle dishes.
Serves 6. (This recipe is from Food and Drink - Spring 2007)
Diane
Souffle Potaotoes
2 lbs. Yukon Gold potatoes (peeled and cut in chunks)
Salt and freshly ground pepper
1/4 cup of olive oil
3 egg yolks
5 egg whites
1/4 cup roasted garlic
1 tbsp. chopped chives
Place potatoes in cold salted water and bring to boil Boil until tender (about 10 to 15 minutes). Drain potators and return to pot. Place on turned-off burner for a minute to dry out.
Preheat oven to 400 degrees F.
Whisk potatoes with an electric beater until smooth and without lumps. Season well with salt and pepper. Beat in oil and egg yolks.
Beat egg whites until stiff in a separate bowl with clean beaters. Fold egg whites and garlic into potato mixture.
Oil six 1-cup individual souffle dishes. Divide potatoes between disheds and bake for 20 minutes until potatoes have risen and are hot. Sprinkle with chives and serve in souffle dishes.
Serves 6. (This recipe is from Food and Drink - Spring 2007)
Diane
Potato challenge
Hey Ladies
Kim what a great idea! Thanks.
Here's a challenge ladies. Here it is Sunday morn and I'm planning on making a nice Sunday supper meal. Took out the beef roast to thaw, and trying to think of something new to go with it. I'm going to try carrots done with a middle eastern glaze, and then comes the potato.
I'm soooo tired of mashed potatos. Any suggestions on what we could do to give this veggie new life - and don't say scalloped! So there's the challenge!
My potato peeler and I happily wait for some inspiration!
Kim what a great idea! Thanks.
Here's a challenge ladies. Here it is Sunday morn and I'm planning on making a nice Sunday supper meal. Took out the beef roast to thaw, and trying to think of something new to go with it. I'm going to try carrots done with a middle eastern glaze, and then comes the potato.
I'm soooo tired of mashed potatos. Any suggestions on what we could do to give this veggie new life - and don't say scalloped! So there's the challenge!
My potato peeler and I happily wait for some inspiration!
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