Prep2eat

November 5, 2014

Vegetable Beef Soup

Filed under: beef, Food, Meals, Meat, Soup, vegetables — Tags: , , , , — prep2eat @ 12:57 pm
Hearty Vegetable Beef Soup

Hearty Vegetable Beef Soup

On cloudy, cool autumn nights, it feels good to prepare and enjoy a hearty bowl of soup. This recipe is a wonderful one-bowl meal. A large pot of this Vegetable Beef Soup makes about four quarts of soup. We freeze a couple of quarts to have an easy meal through the cold winter months here in New England.

The meat came from beef short ribs. Browning them in the soup pot first enhanced the depth of flavor in this rich soup. The costly meat is a reasonable price when divided into four quarts and the many people you can serve.

This recipe included cut potatoes and carrots. One could also add other vegetables of choice as well as beans to add more protein.

My recipe is based on “The Lady and Sons Beef Vegetable Soup” courtesy of Paula Deen

It is best to make this soup recipe when you have time for the multiple steps for this cooking process and allow refrigeration to bring the fat to the top of a large container. Skim the fat off the top of the cooled soup, discard the fat. Divid the cooled soup into four quart containers with matching lids.

Heat as much as you want for a meal, freeze the other quarts of soup for other times.

This hearty, rich Vegetable Beef Soup will satisfy all of your comfort food cravings.

What you will need

A large soup pot or Dutch Oven with matching lid

Tongs

Large bowl

Large fork and kitchen knife (to cut meat)

Large wooden spoon

Two large cutting boards

Kitchen knife (to cut vegetables)

Measuring cups and spoons

Soup ladle

Ingredients

2 tbs vegetable oil

3-4 lbs beef short ribs

3 quarts cold water

1 quart box of Beef Broth, low-sodium

1 – 28 ounce can of crushed tomatoes, low-sodium

1-1/2 cups chopped fresh onions

two garlic cloves, chopped

2-3 tbs dried parsley

1 tbs Kosher salt

1 tbs Worcestershire Sauce

1/2 tsp freshly ground black pepper

2 bay leaves

1 cup sliced carrots

1 cup sliced celery

3 – 4 all-purpose white potatoes, cut into small pieces

Cooking process

Heat the oil in the soup pot on medium-high heat for 1 – 2 minutes and gently put some of the beef short ribs in the hot oil to brown on all sides. Turn the ribs on all sides with tongs. Remove the browned ribs to a large platter and repeat the process for all ribs. Turn the heat off under the pot. When the ribs have cooled a bit, cut the meat carefully off the ribs on a cutting board. Cut meat into small cubes.

Put the cut meat and the rib bones into the soup pot, add the water, tomatoes, onions, parsley, beef broth, salt, Worcestershire Sauce, celery, garlic, black pepper and bay leaves. Turn the heat under the pot to medium-high. Stir the soup with a wooden spoon and cover the pot with the lid.

When the soup comes to a boil, reduce the heat to low setting, stir again, cover the pot and simmer the soup for 1-1/2 to 2 hours or until the meat is tender. Add remaining potatoes and carrots, cover the pot and bring the soup to a boil on medium-high heat, then reduce the heat to low setting, stir the soup and cover the pot with the lid. Cook the soup for another 30-40 minutes or until the potatoes and carrots are soft.

Add more salt and pepper at this time to your flavor liking. Stir the soup.

Skim excess fat from top of soup before serving. Best to cool soup at room temp, put in large container, then refrigerate overnight to bring excess fat to the top of a container. Divide into quart containers.

October 28, 2014

Trail Mix

Filed under: Prep2eat — prep2eat @ 12:05 pm

prep2eat:

An update to Trail Mix post

Originally posted on Prep2eat:

Snack Food

Snack Food

A mixture of your favorite, unsalted nuts and dried cranberries.

Today’s Trail Mix includes almonds, pumpkin seeds, sunflower seeds and dried cranberries. This mix is a wonderful, easy-to-pack snack to carry through the day, for a munch full of protein and flavor. If you can eat nuts, create a mix of your favorite flavors. Try to use unsalted nuts to limit daily salt intake.

Another way to enjoy a healthy Trail Mix is to include in a fresh salad to add more crunch and protein.

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Trail Mix

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 11:48 am
Snack Food

Snack Food

A mixture of your favorite, unsalted nuts and dried cranberries.

Today’s Trail Mix includes almonds, pumpkin seeds, sunflower seeds and dried cranberries. This mix is a wonderful, easy-to-pack snack to carry through the day, for a munch full of protein and flavor. If you can eat nuts, create a mix of your favorite flavors. Try to use unsalted nuts to limit daily salt intake.

Another way to enjoy a healthy Trail Mix is to include in a fresh salad to add more crunch and protein.

October 20, 2014

Paprika Chicken Stew

Filed under: Chicken, Food, Food blog, Homemade, Meals, Stew — Tags: , , , , , , — prep2eat @ 11:27 am

Paprika Chicken Stew

This is the time of year in the northeast of the US when we bundle up to keep out the chill and crave hearty, comfort foods. This season of Autumn is just after warm summer temps and just before the really long, cold winter season.

Preparing this Paprika Chicken Stew each year takes on small additions or omissions of ingredients depending on the thickness of the gravy I am in the mood for. If making this dish for friends, I might add sweet potatoes and carrots or small cut new potatoes. The amount of liquid added during the cooking process will also determine the density of the gravy.

This basic recipe produces a sweet, comforting meal. The final dish is colorful as well as great tasting. I know you will go back for seconds. Since I know this usually happens, I choose butternut squash instead of potatoes and use less flour as thickener for the gravy.

My version of this recipe resembles a stew rather than chicken parts with potatoes in a skillet. I use boneless, skinless chicken thighs and thin chicken breasts, no skin or bones.

Here is the original recipe I found in a magazine years ago by Joyce Litz of Albuquerque, NM titled “Skillet Chicken and Vegetables.”

Makes 4 servings

4 chicken thighs with skin and bone
1 tbs paprika
2 tbs vegetable oil
3/4 lbs red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tbs all purpose flour
1 cup canned or boxed low-sodium chicken broth
1/2 cup dry white wine (optional)
Chopped fresh parsley to sprinkle over cooked dish.

Sprinkle uncooked chicken with paprika, salt and crushed black pepper
Heat oil in heavy, large skillet over medium-high heat
Add chicken and sauté about 3 min. each side until brown
Transfer browned chicken to a clean plate
Add vegetables to the heated skillet for 2 min and stir
Sprinkle cooking vegetables with flour and stir to coat all around
Gradually stir in broth and wine, bring to a boil
Return browned chicken with juices to the skillet and bring to a boil
Reduce heat to med-low and cover while simmering for 30 min or until chicken is cooked totally.
Season with salt and pepper and sprinkle with parsley.

October 11, 2014

Butternut Squash and Carrot Soup and More

Filed under: Prep2eat — prep2eat @ 9:06 am

prep2eat:

Repost. Cool rainy day in New England. Preparing this comfort soup today. A favorite for special add-ins to your bowl of soup such as cheese, crackers, cooked ground turkey balls. Experiment, be creative to enhance your soup meal.

Originally posted on Prep2eat:

Butternut Squash and Carrot Soup and More

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October 10, 2014

New Cookbook – UniChef

Filed under: Cook, Food — Tags: , , , , — prep2eat @ 3:57 pm

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Top Chefs Unite in Support of The World’s Children by Hilary Gumbel

“100% of the royalties to go directly to The U.S. fund for UNICEF”

Great gift for the Foodie in your life 😀

Lemon Microwave Oven Cleaner

Filed under: Prep2eat — prep2eat @ 10:09 am

prep2eat:

Helpful cleaning info. Resized photo.

Originally posted on Prep2eat:

Lemon in water

Lemon in water

Clean your microwave oven the natural way.
1 lemon cut in halves. (I removed seeds)
1 small bowl, microwaveable.
Paper towels
Put water into the bowl. Squeeze lemon juice from both lemon halves into the water. Then put lemon halves into the water.
Put lemon-water bowl into microwave and use high power for 3 minutes. Let the bowl stay in microwave for 5 minutes with door closed.
Take the bowl carefully out of microwave after the five minutes and wipe the roof, sides & bottom with clean paper towels.
For stubborn stains or crusty areas, use some of the lemon-water and scrub with clean paper towel.
So easy, so fresh, so natural.

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October 9, 2014

Sweet & Sour Meatballs

Filed under: Food, Food blog, Homemade, Meals — Tags: , , , , , — prep2eat @ 4:38 pm

Our weather in New England is cool and crisp on most days now in October. This is our Autumn or Fall Season. Our trees turn from green leaves to orange, red, and yellow leaves before gently falling in piles to the ground. A gusty wind sometimes hurries the process.

People in New England prepare hearty soups and stews with colors to match the season with different Fall vegetables. We dress in layers and our taste buds long for richer flavors to warm our tummies.

Today I wanted to make an old favorite meatball recipe. I gathered my ingredients on hand and realized I did not have apricot preserves but I did have a jar of wild blackberry preserves. I knew a version of this recipe had been made with Concord grape jelly, so I was pretty sure the seedless wild blackberry preserves would blend in nicely into the sauce.

Sometimes playing with flavors enhances a special dish to wake up the taste buds and we enjoy a new favorite recipe.

Here is the original recipe I have for Sweet & Sour Meatballs

Cook for 1 hour in a covered pot (depends on the size of the meatballs)

1 lb ground beef (prepared as your favorite meatball recipe)
1/2 cup water
1/2 cup chili sauce
1/2 cup apricot preserves
1 tsp green tomato relish
Raisins, a small handful (optional)

Updates:

1/2 cup wild blackberry preserves (omitting the apricot preserves)

The Cooking Process:

Large bowl
Large platter
Fork
Wooden spoon
Measuring cups
Measuring spoons
Large pot with matching lid
Large serving bowl
Large serving spoon
Oven mitts

Prepare the ground beef and roll into small or medium balls.
Into the uncooked ground beef, mix in one beaten egg, 1/4 cup ketchup, 1/4 cup Worcestchire Sauce, 1 tsp Kosher salt, 1/2 tsp crushed black pepper, and 1 cup Panko bread crumbs or more to allow the ground beef mixture to gently form a ball. Set the uncooked, prepared meatballs aside on a platter.

Put the large pot on the stove and add the water, chili sauce, preserves, tomato relish and raisins.
Turn the heat under the pot to medium high temperature until the mixture bubbles, about 2-3 min. and stir the bubbling mixture with a wooden spoon.
Gently add one meatball at a time and cover the pot.
Turn the bubbling sauce mixture down to a low temperature and keep covered.
Lift the cover to gently stir the half-cooked meatballs around in the sauce.
Continue to cook the meatballs in the sauce until the meat color turns from pink to brownish and the meatballs are firm.

Serve the cooked meatballs over your choice of grain, white or brown rice or quinoa.

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July 20, 2014

The Welcome To Prep2eat (repost for new viewers)

Filed under: Prep2eat — prep2eat @ 10:47 am

image

Here is the link to my Welcome Page for repost.
Inviting new viewers to get to know Prep2eat.

http://wp.me/P1HmV8-2

The Souper @ Prep2eat

April 17, 2014

Ground Turkey Vegetable Stew

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 5:13 pm

Ground Turkey Vegetable Stew

Manchego Cheese tops Stew

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