Charles made an awesome beef stew today with some leftover tip roast. I liked the thick heartiness of it from the tomato paste; it was spicy but he used some of the hot homemade beef stock we’d frozen so it really had a kick. Just omit the crushed red peppers if you like a milder version; I am sure it would be terrific without the heat.
2 Tbs butter
1 medium onion ~ diced
2 celery stalks ~ sliced
1 tsp crushed red pepper
4 cloves garlic ~ minced
3 cups beef stock
2 cups water
2 cups carrots – sliced
2 cups potatoes – diced
2 bay leaves
1 can tomato paste
3 cups leftover beef roast ~ cubed
salt and pepper to taste
Sauté onion, celery, and crushed red pepper in butter over medium low heat for about 15 minutes.
Stir in garlic and cook for about 2 minutes. Add stock, water, carrots, potatoes, and bay leaves; bring to simmer and cook for about 15 minutes until veggies are tender. Add tomato paste and beef; heat through. Season with salt and pepper if desired.
I don’t know if this really counts as a completely new post or not but these potatoes came out so deliciously and the picture is phenomenal so I must share.
Do those not just look amazing!
I took 4 raw baby Yukon gold potatoes and diced them into little squares; probably about 1/4 inch. I was cooking some bacon and used the bacon grease to fry up these wonderful potatoes. A little onion, a fresh tabasco pepper, some salt and pepper and a few minutes cook time and we had perfection. The key like before was to not stir too often for optimal browning. Some bacon and eggs and breakfast is served.
Charles made some awesome ham and sweet potatoes for dinner. He mashed the sweet potatoes today but stayed with a savory flavor; I loved it!
2 large sweet potato ~ peeled and diced
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp crushed red pepper
2 Tbs butter
1/4 cup milk
1/4 tsp cayenne
Place sweet potatoes in pot and cover with water; add half of the salt, half of the pepper, thyme, marjoram, and crushed red pepper. Bring to a boil, reduce heat, and simmer 25 minutes or until tender. Drain and place in mixing bowl. Add butter, milk, remaining salt and pepper, and cayenne. Beat together until smooth.
I had plenty of left over pork roast from the other day and thought pork and sauerkraut sounded delicious. This is a quick and easy version; my pork was already cooked so it didn’t need much time at all.
1 jar sauerkraut
1 1/2 pounds baby potato
salt and pepper
1 – 2 pounds cooked pork cut into chunks
Begin by draining the sauerkraut liquid into large stock pot. Add baby potatoes to pot and add enough water to cover. Bring to a boil and cook for 20 minutes. Add sauerkraut and chunks of pork bring to a simmer and cook another 10 – 15 minutes until potatoes are cooked through.
Just a simple mashed potato on the slightly lighter side. I used some beef broth for part of the liquid which helped to add great flavor. Especially tasty with the Salisbury Steak I made yesterday!
2 1/2 pounds small potatoes
1/4 cup butter
3/4 cup beef stock
1/2 cup milk
1/2 tsp salt
1/2 tsp black pepper
Cover potatoes with water and bring to a boil. Cook for 20 – 25 minutes or until desired tenderness. Drain potatoes well and begin mashing with mixer. Add butter and beef stock mashing well. Add milk, salt and pepper mixing thoroughly. Place in buttered casserole and bake for about 20 minutes or until hot.
Fried potatoes are one of those simple side dishes perfect for any time of day. It doesn’t matter how they are cut; they can be sliced, diced, or shredded. The key though is a trick Charles taught me; he learned this when working at a restaurant years ago fixing breakfasts; it’s really pretty simple yet harder to do than one would expect. …. don’t touch. No matter what type of potato you use the key is to let them thoroughly brown before stirring or flipping.
Skillet Fried Potatoes
2 Tbs butter or oil
1 to 2 pounds potatoes
salt, pepper, garlic, cayenne, or any seasoning desired
I started with some parboiled potatoes I’d prepped the day before. I used whole baby new potatoes that I brought to a boil and simmered for about 15 minutes until just fork tender yet still slightly firm; drain and chill until ready to use.
Melt butter in large skillet; make sure it’s big enough for a single layer of potatoes. I sliced my parboiled potatoes about 1/4 inch thick. Add to hot skillet and spread out.
Season as desired and cook over medium high heat for 5 minutes. Don’t touch; the potatoes will start to brown but as long as they are not burning don’t touch.
Check after 5 minutes if desired browning has happened flip over potatoes. Cook an additional 4 minutes or until done.
I love finding a piece of beef marked down. This week it was a package of chuck steak; two small steaks weighing about 1 1/2 pounds. Certainly not fit for grilling; at least not to the medium rare I prefer my steak so I decided a roast would be delicious.
I went with just a stove top cook for these. It took about 2 hours total time. I always begin by seasoning with salt and pepper and browning the beef of both sides. This takes about 4 – 5 minutes each side. Once browned I added a half cup of water and covered. Reduce heat to low and allow to slowly simmer for about an hour. Prepare a few potatoes ~ I used about 8 baby reds cut in half. Peel a few carrots; I love carrots so I went with 6 cut in half. Charles likes celery so I added a couple of stalks of celery and one onion cut into quarters. Place veggies under meat after first hour has passed.
Continue simmering another hour or so until vegetables and meat are tender. Once tender remove meat and veggies from pan. If desired make some gravy with the drippings or serve with a little butter, salt, and pepper on the potatoes.
Charles decided to experiment with some roasted potatoes today. I hadn’t thought to use ginger with potatoes but it smells and tastes delicious. Garlic and butter are always a favorite way to go and we always enjoy spicy food so adding crushed red pepper was a no brainer…. the ginger however was a delightful addition.
Spicy Roasted Potatoes with Garlic… and Ginger
2 1/2 pounds potatoes
5 Tbs butter
5 cloves garlic
2 tsp kosher salt
1 Tbs fresh grated ginger
1 tsp black pepper
1 tsp crushed red pepper
1 tsp dried rosemary
Melt butter and stir in minced garlic, salt, ginger, black pepper, crushed red, and rosemary. Cut potatoes into wedges. Toss with butter mixture. Spread onto baking sheet in a single layer and roast at 400 degrees for 25 minutes. Turn oven to broil and cook an additional 5 minutes.
I love mashed potatoes. Potatoes and garlic are perfect together. Today we roasted the garlic before adding to the boiling potatoes; we also decided a bit of goat cheese couldn’t hurt anything so here it goes.
Roasted Garlic Mashed Potatoes
4 pounds russet potatoes
14 cloves roasted garlic
1/4 pound butter
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
2/3 cup heavy cream
4 o.z. goat cheese
Peel the potatoes if desired. Add peeled garlic cloves and cover with water; cook until tender; we diced ours 1/4 – 1/2 inch and cooked for about 15 minutes. Once tender drain well and using electric mixer begin beating potatoes at low-speed. Add butter, salt, pepper, and cayenne. Slowly add cream; you may need more or less depending on potatoes used. Add goat cheese. Bake at 350 degrees for about 10 – 15 minutes if desired.