- 1 1/2 lbs ground beef
- 1 14-oz bottle catsup
- 1/2 green bell pepper, chopped
- 1 onion, chopped
- 2 Tbsp brown sugar
- 2 Tbsp vinegar
- 2 Tbsp prepared mustard
Brown meat and saute onion and pepper. Add remaining ingredients and simmer.
yield: 6 servings
Tuesday, December 6, 2011
Monday, December 5, 2011
We were armed with our usual list when we went to the farmer's market yesterday, but Victor was beguiled by some beautiful brussels sprouts and I decided I couldn't leave without some of the world's best sweet potatoes. Tonight I was planning to make some slow-cooked beef shanks, but didn't get the slow cooker going in time, so I was glad we had something extra around to make.
I used a hybrid of these two recipes for the sprouts - lots of stove-top cooking (in bacon fat) while the potatoes roasted, then a quick deglaze/steam with a sriracha/lime/honey mixture. The sweet-spicy flavor of the sprouts also complemented the sweet potatoes, though the ones from Lydell Farms are so sweet that they really don't need any additional flavoring.
Sunday, December 4, 2011
Without further ado, the recipe backlog:
I haven't had the best luck with this cookbook, but told V that I'd give it one more shot before I donate the book. I think it's possible that the author likes a different set of flavors than I do, since everything I've made from it has tasted just slightly less good than I'd like.
- pot roast with porcini and beer -- I might have used too dark a beer, or maybe I just don't like the taste of beer in stew, but I wouldn't make this again.
- real good meat loaf -- not nearly as good as my favorite meatloaf recipe, and a lot more work. Also not worth making again.
- roasted tomato soup with grappa and orange -- this was delicious until I added the orange juice (and I didn't have grappa, so my version was NA, too). I'd make it again, but omitting the orange zest/juice.
"Goosh" Buns - recipe from my friend Kerrie, these are what we Pennsylvanians would call barbecue (known to the rest of the country as "sloppy joes").
From Vegetarian Suppers: I continue to love this cookbook, and have made my favorite recipes from it many, many times.
- Tofu & Sugar Snap Peas in lemon grass broth: my first total misfire from this cookbook, the recipe was just as bland as it sounds
- Seared Tofu & Mushroom Saute: I know I made this, but can't remember anything about it
- Brown Rice Supper with tofu, roasted peanut sauce, and stir-fried carrots: surprisingly flavorful & delicious
From Appetite for Reduction: A new (to me) cookbook that's been mostly good so far.
- Upside-Down Lentil Shepherd's Pie: yum, though not really a shepherd's pie
- Mushroom & Cannellini Paprikas: also yum, but I don't remember much about it other than that V & I polished off the entire recipe for dinner (says it serves 4...)
Chicken & Fennel Pot Pie: adapted from As American As Apple Pie to use the pie crust we learned to make in a pie class we took summer 2010; also, I had leftover chicken, not turkey for the pie. It was delicious - possibly one of my favorite things that I've ever made.
So - there we go! I have clearly neglected to list more recipes than I've remembered here, but I'm hoping to remedy that as I run across them again (between bookmarks and stray sheets of online printouts, I'm bound to see at least some of them). And some of the recipes mentioned above deserve a full write-up (especially that delicious pot pie!), so I will try to catch up at some point.