Menu

I know this is a bit slap-dash, but this is the menu this week:

biscuts and gravy and fruit salad

ham + everything. - Wednesday (Christmas Day.  My mother sent the ham.  Fantastic!)

http://www.kitchme.com/recipes/oven-fried-chicken-chimichangas?invite=29ot  

http://suziethefoodie.blogspot.com/2011/03/bitchin-kitchens-fettuccine-rose-with.html and maranara (for the picky eater), green beans with garlic and bread.

http://morefruitplease.wordpress.com/2012/04/23/tomato-basil-and-cheddar-soup/ and grilled cheese sammiches

Tacos/taco salad

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Ok, 2 Mexican meals, but we really like Mexican food around these parts.

Here is the Biscuits and Gravy video.  

Beef and Barley Soup

1 lb stew meat cut small
1/2 cup cooking sherry

Braise meat, then de-glaze pan with sherry.  Move to soup pot.

a bit of olive oil.
1 yellow onion
3 cloves garlic
3 large carrots - diced or minced
3 stalks celery - minced

Sweat in the same pan as the meat, move to soup pot.

2 quarts beef broth
1 cup of pearl barley
1 cup copped celery

Add these things to soup pot.

1 cup of shredded cabbage

Pinches to taste:
Oregano
Rosemary
Parsley
Thyme
Salt
Pepper

Then these things too.

Cook at low to medium for 1 1/2 to 3 hours or until the meat is to your liking.

The barley sort of expands.  I did find I had to add a bit of water to the left overs.  This is an extremely filling soup.

Bean with Bacon Soup

2 cups white bean (garlic salt and bay leaf soak)
2 stalks celery
3 small carrots
1/2 an onion
2 clove garlic
1/4 cup catsup
Pinch of clove
Pinch of Paprika
Pinch of Oregano
One Bay Leaf
salt and pepper to taste
4 cups veg stock
2 cups chicken stock
1 lb of bacon cooked until crisp but not burned.
1/2 cup smoked Gouda

Sweat onion, garlic, celery, carrots in a couple tsp of olive oil.  While that is going on, put your beans and stock in a pot with spices, stock, and catsup. Add the veg to the pot.  We cooked out bacon in the oven and added it after crumbling crispy bacon goodness into smaller bits.

Let cook for 2 -3 hours.  If it's not thick enough, you can either make a rue and add that or a can of tomato paste.  Another thickening method is pureeing a portion of the soup.

Notes:  A pinch is a pinch in this house.  You can use a bit more or a bit less based on your taste.

Makes 6-8 servings