Showing posts with label rustic. Show all posts
Showing posts with label rustic. Show all posts
Wednesday, February 19, 2014
SANDRAS RUSTIC KIELBASA POTATO and VEGGIE CASSEROLE
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| A very tasty and simple meal to quickly put together on those busy nights. |
Servings: (4 to 6)
Prep: 10 Mins. |
Bake: 1 Hr.
Bake: 1 Hr.
Posted by Sandra
INGREDIENTS
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| 1st Set of Ingredients |
3 large russet potatoes, scrubbed and cut into 1” cubes
1 medium onion, roughly chopped
2 cloves garlic, roughly chopped
2 handfuls of baby carrots
1 pkg. dry Lipton onion soup mix
2 tablespoons sherry
1 teaspoon organic dry basil
½ teaspoon organic dry rosemary
1 teaspoon organic dry mustard
2 tomatoes, seeds and juice removed, and roughly chopped
2 zucchini, roughly chopped
METHOD
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| 2nd Set of Ingredients |
Preheat oven to 425 degrees. Set aside a 9”x12” baking dish.
Place all the first set of ingredients into the baking dish, and toss to combine.
Cover with foil, and bake for 30 minutes.
Cover with foil, and bake for 30 minutes.
Remove from oven, and add second ingredients; the tomatoes and zucchini, and toss to incorporate. Re-cover, return to oven, and bake for 15 minutes.
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| Hot out of the oven |
Remove once again from oven, and toss to combine. Continue baking, uncovered, for 15 more minutes, or just until potatoes and carrots are fork tender. – Enjoy!
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Tip: I served this casserole with a loaf of warm and crispy French bread.
Wednesday, December 25, 2013
MAX’S RUSTIC ALASKA “CAMP” MOOSE STEW
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| Max often prepares this rustic and comforting stew during hunting trips for his buddies, on our F/V Chelsey for deckhands, and at home for us. Its nothing short of incredible... |
Prep: 10 mins. |
Cook: 1 hr. and
45 mins. total stewing time
INGREDIENTS
· 1 lb. moose sirloin, cut into ½ cubes (or venison, or beef)
· 1 tablespoon olive oil
· 2 (15 oz. cans) beef broth
· ¼ onion, chopped
· 1 cup celery, chopped
· 4 carrots chopped
· 1 garlic clove, minced
· 1 (15 oz. can) Italian stewed tomatoes – retain juice, and break up tomatoes in a small bowl
· 1 pkg. dry pork gravy mix (mixed with 1 cup of water)
· 1 tablespoon worcestershire
· 2 teaspoons soy sauce
· Freshly ground pepper, to taste
· 1 russet potato, peeled, and cut ½" cubes (keep in cold water to prevent browning)
· ½ cup frozen peas
· ½ cup frozen corn
· 1 cup frozen broccoli, roughly chopped
METHOD
Heat a dutch oven, or heavy-bottom soup pot, to medium-high heat. Coat the moose meat cubes with 1 tablespoon of olive oil, then add to hot pot and sear meat to a light brown. Add beef broth and bring to boil while scraping bits off bottom of pot, then reduce heat, cover, and simmer moose meat on low for 1 hour.
Add onion, celery, carrots, garlic, stewed tomatoes, gravy mixed with water, worcestershire, soy sauce, and pepper to pot. Turn heat to medium-high just to bring stew to boiling, then reduce heat to low, cover, and simmer for 30 minutes.
Add the potatoes, cover, and simmer for 5 minutes, then add the peas, corn, and broccoli and simmer for 10 final minutes. - Enjoy!
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