Confessions of an Unintentional Domestic Goddess

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Hamburger Soup

I know, I am so sorry, I feel like I’ve completely neglected my duties here. I’ve been working really hard and taking the easy route way too often. Don’t be like me. I have had this recipe for a while, but as with things, I forgot about it until someone mentioned it. Ah, yes. I need to make some. No, it’s not like a hamburger in soup form. It is soup with hamburger (read ground beef) in it. I think it was originally titled “Steak Soup” meaning ground steak, but since I’m poor, it’s hamburger!

I actually got this originally from my cousin’s grandmother. Wait, how is she not my grandmother too? Oh, right, because she is the mother of my Aunt, who was married to my Uncle-dad’s brother. Are you confused yet? I am. I need to sit down. Anyway, she made this and I loved it and I begged her to share the recipe. I bet my cousin, Steph will remember it! I love it, it’s hearty, delish, reheats well and makes a big batch. I did change up a few things from Grandma Bunny’s original just to make things a little easier and quicker on the preparation, but without changing the taste.

Hamburger soup

Hamburger soup

Hamburger Soup

1/2 stick butter
1C flour
1C onion diced
1C celery sliced
1 pkg frozen mixed vegetables 10-12oz (steam in bag)
1lb ground beef
2tbsp beef base
1 can diced tomatoes
1lb potatoes, peeled and cubed
8C water

Directions:
1. Brown ground beef with onions. Drain and set aside.
2. Melt butter and mix with flour to make a roux (a giant ball of flour goo).
3. Stir well and cook slightly.
4. Add water gradually, using a whisk to break up clumps and help blend water & roux
5. Cook frozen steam in bag vegetables.
6. Add all veggies, meat, beef base and tomatoes bring to a boil and drop temp and simmer until veggies are tender, approximately 30min-1hr, or until done.

I just really love this soup. It’s very hearty. The picture doesn’t adequately show all the yumminess, but you’ll love it!

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Kitchen Sink Quiche

I have a kitchen sink and I’m not afraid to use it! Ok, so, I use my sink every day, but that doesn’t mean I actually eat it! But since my concoction kind of seemed to contain nearly every veggie in my fridge, why not call it what it is, right? I love my veggies! In fact, I have no idea what has happened to me, but as I’ve grown up, and become a grown up, my tastes have changed quite a lot. I love steamed broccoli. Straight. No chaser. Steamed asparagus. A tiny bit of butter. Grilled vegetables, raw vegetables. Red peppers, green peppers, yellow peppers. Even jalapenos on occasion if they’re in something like salsa and have been seeded. Can’t take too much heat.  I even like trying new ones that are kind of off the wall. Example: purple carrots. Yep. Seriously. I was at the grocery and saw them, they still had the tops on them and everything. They weren’t big, maybe as big around as my finger and 6-8″ long. Hmmm, ok, what the heck, right? I try to eat the rainbow as often as I can. I was kind of afraid, to be honest. I mean what if they tasted like horseradish? Don’t get me wrong, I enjoy horseradish, on roast or prime rib. But to take a big bite of a hunk of horseradish? Um, no. I like my nose just the way it is, thank you very much. I’ll try most things, except beets. And brussels sprouts. And I suppose that makes me a, well, a vegetable-ist. I do discriminate against certain veggies, I’m sorry to say. Don’t hate me for it.

Last week, I found fresh asparagus for $1.29/lb. That is crazy cheap! Ok, now what can I do? I have a few recipes that use asparagus, and we had some steamed recently. Oooh! I know, I’ll make a quiche for hubby. He loves the veggies too, and it’s been quite a while since I’ve made a quiche, so it’ll be a nice treat for us on the weekend. Holy cow! It was incredible! I just kind of threw it together and crossed my fingers. I am convinced it was the crossed fingers that made it the BEST EVER! So next time you make a quiche, don’t forget that step, the crossing of the fingers.

Doesn't look like a kitchen sink, or taste like one either! Yum!

Kitchen Sink Quiche

1 refrigerated pie crust

6 eggs

1/2C 2% milk

1/2 lb fresh asparagus

1/2 medium onion chopped

1/2C Each chopped red, yellow, green pepper

1 small can sliced mushrooms, drained

2 to 3 cloves garlic (or more if you want to)

4 to 6 oz Italian shredded cheese w/seasoning

1 tsp kosher salt

Instructions:

1. Preheat oven to 375. Unroll pie crust in greased 9″ pie plate and set aside.

2. In a skillet, saute peppers, onions & garlic (pressed w/garlic press)  until crisp tender. Set aside & allow to cool.

3. Wash &** trim woody ends off of asparagus. In a large lidded skillet/sauce pan, steam asparagus in 1/2 to 1″ of water,  for 2 to 3 min, or until crisp tender. Remove from heat & allow to cool. Cut into 1″ pieces.

4. In a mixing bowl, beat eggs & milk. Add in cheese, salt, mushrooms, veggies after cooling to the point they’re just warm to the touch. If you put them in and they’re still hot, they’ll start to cook the eggs (you don’t want that).

5. Pour all of this into the prepared pie dish, place in the preheated oven for 40 to 45 min, or until eggs are set in the center. Allow to cool 5 min-ish, slice and serve, and take all the compliments headed your way!

***If you have never trimmed asparagus, it’s really easy and will break off all by itself at the right point. I know you may want to use all of it b/c it’s not cheap, but unless you enjoy eating wood, I recommend doing this prior to steaming. Hold a piece of asparagus, one hand directly on the cut end. Hold in your other hand a few inches up from the cut end and just do a quick snapping motion. The end will snap right off where the woody part ends and the good part starts. You don’t waste any unnecessarily. (I’m a tightwad & I hate wasting good food, so this is great, rather than guessing and using a knife, not knowing if you’re getting all of the hard stuff or chopping some of the good parts.)

If you are using an 8″ pie plate, you could probably cut the number of eggs down. I started with 4 eggs and because of all the veggies I had in it, I added a couple more eggs. I wanted it to be quiche, not just a little bit of egg w/alot of veggies.

Also, if you don’t have red/yellow peppers (b/c they’re normally pretty darn expensive) green would be just fine.

If you shred your own cheese, rather than taking the easy way out like I did, you could just add 1 tsp of Italian seasoning and get the same effect.

Enjoy! YummY!

Gotta go, time to eat! See ya later!

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New: Slow Cooker Beef Stew

Before you ask, yes, I posted a similar recipe last year, but this one turned out much better, hence the ‘New’ at the beginning! I’m loving my slow cooker these days. Running wild and crazy trying to keep up with two kids at different schools and different calendars. Plus soccer and soon there will be basketball in the mix as well. I try to keep several slow cooker recipes handy. This is a new fave. Oh, sorry, no pics for this one either, it didn’t last long and I didn’t think about it til all that was left was dirty dishes. And, well, those aren’t very attractive!

Slow Cooker Beef Stew

1-2 lb stew meat in chunks

2 celery stalks sliced

1 medium onion chopped

2 carrots peeled and sliced

2 medium potatoes peeled and cubed

1C frozen mixed vegetables

1 can beef broth

12oz V8

1 can tomato sauce

1/4 C red wine

2 tbsp Worcestershire

5 to 6 whole peeled garlic cloves

3 bay leaves

1/2 tsp dried thyme

salt and pepper

1. Put all ingredients, except frozen vegetables, in large slow cooker. Cook on high 7-8 hours.

2. 30 min to 1hr before you are ready to eat, add in the frozen veggies.

***Hint: when I made this, I didn’t parboil the potatoes and carrots and after 4hrs on high and 3 on low, the potatoes and carrots  were still not completely cooked and a bit on the crunchy side. You could cook it on a lower temp if you parboil the potatoes & carrots for 5 to 10 min before putting them in the slow cooker.

To parboil you place the veggies you are cooking in boiling water and cook them for a short time, they’re not cooked, but only beginning the cooking process, then you finish the cooking process in whatever your method is for the recipe, slow cooker, oven, etc.

I will definitely parboil next time around.

This recipe is more liquid than my first, which makes me like it a bit more. Maybe I should call it ‘Stoup’. If you want to thicken it up, you can mix 2tbsp cornstarch and 1 tbsp cold water and add it to the stew 30 min prior to eating.

Remove the bay leaves, ladle into bowl and enjoy with some crusty bread or biscuits. YUM!

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Slow Cooker Beef Stew

Oh man. This was so delicious and so easy, I had to share. It was perfect for this cold weather we’ve been having.  And I didn’t have to mess with it all day long, what could be better?

YUMMMMMM

Slow Cooker Beef Stew

1 lb stew meat

1 medium onion chopped

4 medium sized red potatoes, peeled and cubed

4 to 5 carrots peeled and sliced

1 bag (12oz) frozen mixed vegetables (corn, carrots, peas, green beans)

1 can tomato sauce (8 oz)

2 bay leaves

1/4 C dry red wine

5 tbsp beef broth

2 C water

1 tsp salt

1 tsp pepper

2 tsp Italian seasoning

1. brown stew meat and onion in a skillet. Drain.

2. Parboil fresh potatoes and carrots until partially cooked. Drain.

3. microwave frozen vegetables according to pkg directions.

4. In 4 qt slow cooker, place all ingredients and stir to blend. Cook on high for 7 hrs, then turn to low until meat is tender and all veggies are cooked. Remove bay leaves. Serve with crusty bread or biscuits.

Wanna bite? Come on over!

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