Cooking with KP: January 2019

Beef Roast Smothered in Caramelized Onions

1/2 cup water

1/2 cup beef broth

1 cup of beer or additional beef broth

1 Tablespoon Worcestershire sauce

1/3 cup packed brown sugar

3 tablespoons Dijon mustard

2 tablespoons cider vinegar

2 teaspoons garlic powder

1 teaspoon coarsely ground pepper

2 Tablespoon olive oil

1 Tablespoon butter

3-4 large sweet onions, sliced in rounds (Use Vidalia or Sweet White for the best caramelization)

1 boneless beef chuck roast (4 pounds), trimmed

Preheat oven to 300 degrees.

In a bowl, mix water, beef broth, Worcestershire sauce, mustard, brown sugar, vinegar, and beer. Set aside.

Season both sides of roast with garlic powder and pepper. On the stove top, add 1 tablespoon of olive oil to a large Dutch oven or heavy roaster with lid. When oil is warmed, add chuck roast. Brown/sear on both sides (about 3 minutes each side). Remove from pan and place in a platter and cover with foil to keep warm. Add additional tablespoon of olive oil, 1 tablespoon of butter, and onions, stir constantly until onions are beginning to caramelize. Remove half of the onions and place roast on top of the remaining onions. Top roast with the remaining onions. Pour beer and seasoning mixture on top. Put lid on roaster and place in oven. Cook for 3.5 hours or until roast is

Old Fashioned Hanky Pankies

This recipe is definitely not mine. My mother used to make these years ago for showers, VFW meetings, and just because we loved them. My son-in-law loves these.

1 pound of lean ground beef
1 pound loose Italian or spicy pork sausage
1 Tablespoon parsley flakes
2 Tablespoons Worcestershire sauce
2 cups of shredded Velveeta or your favorite cheese
Pumpernickel or Rye bread The smaller party slices are best, but if you can't find the bread, larger slices can be cut with cut cute shaped cutters or in halves or fourths.

Preheat oven to 375 degrees. In a large skillet, brown ground beef and sausage until there is no pink remaining, drain any excessive fat. Add parsley and Worcestershire sauce. Mix well. Remove from heat and stir in cheese until cheese begins to melts. Spread mixture on bread slices. Place bread on a cookie sheet lined with parchment paper. Bake for 15 minutes so that bread can lightly toast and cheese completely melts. Serve within 30 minutes of prep.

Big Momma's Slow Cooked Italian Beef and Vegetable Soup

This is a thick and hardy soup. It is perfect winter or rainy day comfort food. Loaded with healthy vegetables and great seasonings, your family will enjoy it. I have made it with and without the pasta. I used my crock pot for this soup, but you can cook it on the stove top as well.

1.5 -2 lbs. beef stew meat

1 onion, diced

1 green bell pepper, diced

3 stalks celery, thinly sliced

1 14.5 oz. can diced tomatoes with juices

1 15 oz. can/ jar tomato sauce

1 15.5 oz. can kidney or cannellini beans, drained and rinsed

1 14.5 oz. bag frozen mixed vegetables (corn, carrots, green beans, and peas)

1/4 head green cabbage, roughly chopped (2 cups) or 1 1/2 cup frozen broccoli spears (optional)

1 large baking russet potato, peeled and cubed

2 32 oz. boxes of reduced sodium beef broth (I use Swanson’s)

2 Tablespoons minced garlic or 3 Tablespoons garlic powder

½ Tablespoon seasoned salt

½ Tablespoon pepper

2 Tablespoons Worcestershire sauce

1 bay leaf

3 Tablespoons Italian seasoning blend (I use McCormick)

1 ½ cup sturdy pasta (I have used ditalini, small penne, macaroni, or small shells)

In a large crock pot, put onion, bell pepper, celery, garlic, and bay leaf on the
bottom. Add stew meat (browned or fresh), diced tomatoes, tomato sauce, beans, cubed potato, salt, pepper, Worcestershire sauce, Italian seasonings, and beef broth. Cook on low for 3 hours. Add cabbage and frozen mixed vegetables. Cook on for 3+hours. Add pasta 40 minutes prior to serving. If you like a thinner soup, and the pasta overly thickens the soup just add a bit more warmed beef broth.

NOTE: If you have time to brown the meat prior to putting in the crockpot, do so in olive oil. Let cool about 10 minutes prior to adding to crockpot. Browning the meat seems to give a richer flavor.

Mama's Cole Slaw

This is the cole slaw recipe I learned from watching my mother make hers. It turns out tasty, creamy, and crisp. I love it.

1 16 ounce bag of tri-color cole slaw mix
2/3 cup mayonnaise
1/2 cup pickle relish (I use sweet relish, but sweet or dill or cubes all work fine)
2 Tablespoons sugar
1 Tablespoon creole mustard or 1/4 teaspoon of dry mustard

1 Tablespoon apple cider vinegar.
1 teaspoon celery seed
1/2 teaspoon pepper

In a large mixing bowl that will hold all the cole slaw mix, mix mayo, pickle relish, sugar, mustard, vinegar, celery seed, and pepper. Mix until very smooth. Slow add cole slaw mix (I do a handful at a time) making sure with each addition to full coat cabbage. Once all cole slaw mix is incorporated into and covered with mayo mixture, cover bowl and refrigerate 30 minutes prior to serving.

Brown Sugar and Pepper Crockpot Sweet Potatoes

When you need an easy side dish or there is no room in the oven to bake your sweet potatoes, try this recipe. The combination of the brown sugar and pepper give it an amazing flavor! It very tasty and will compliment your meal.

3 large sweet potatoes, washed, peeled and cubes into 2-3 inch chunks
1/2 cup brown sugar
1 teaspoon pepper
1 teaspoon cinnamon
1/2 stick butter, melted

Spray your crockpot or use a liner for easy clean up. Toss all ingredients, except butter, in a large mixing bowl so that potatoes are covered with seasonings. Pour in crockpot, and pour melted butter on top. Put lid on and cook on low for 4 hours.

Louisiana Crockpot Sausage and Potatoes

I found this recipe years ago online and it is wonderful. It is such an easy dinner idea for busy weeknights and it only uses 5 ingredients. Plus, it will leave your house smelling amazing as it cooks
all day. Make a quick side salad and dinner is served!

1.5 pounds of smoked sausage, cut into round slices
2.5 pounds of russet potatoes, washed, peeled and cubed
1 medium onion, diced
1 can cream of mushroom soup
1 Tablespoon creole seasoning

Spray crockpot or use a liner for easy clean up. Place all ingredients in crockpot and give them a quick stir. Put the lid on. Cook on low for 6-7 hours. Walk in your door to a wonderful dinner!

Note: You can also make this with sweet potatoes instead of russet potatoes.
Also, if you have a little bell pepper, parsley, or celery, toss that in. It just adds flavor

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.