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Archive for December 22nd, 2011

On a cold Sunday afternoon, my favorite things to cook are a big pot of soup or a roast in the oven. Here’s my favorite vegetable soup recipe:

Deb’s Christmas Vegetable Soup

3 cans each: peas, green beans, corn

Add 1 bag baby carrots & chopped cabbage (1/2 head)

Put it 1 lb. ground beef (crumble it up- don’t need to precook it)

Add 2-3 large cans of V8 juice to fill large pot

Simmer 2-3 hours. Add rivels 15 min. before serving.

Rivels: (these are PA Dutch mini dumplings)

Mix in small bowl with fork: 1 egg and ¾ cup flour with a little salt. Drop into soup and stir to break up.

And my favorite roast beef recipe, cooked in my large red Le Creuset Dutch oven:

Chipotle-Coffee Pot Roast (from Country Home magazine)

PREP: 35 MINUTES   COOK: 2 HOURS

1  2- TO 3-LB. BONELESS BEEF CHUCK POT ROAST

1   TBSP. INSTANT ESPRESSO COFFEE POWDER

2 TSP. GROUND CHIPOTLE CHILE PEPPER OR CHILI POWDER (HOT OR MILD)

1/4  TSP. SALT

1   TBSP. COOKING OIL

1  14-OZ. CAN BEEF BROTH

3   TBSP. TOMATO PASTE

2   TBSP. BALSAMIC VINEGAR

3  CLOVES GARLIC, MINCED

2  LARGE PARSNIPS, PEELED AND SLICED 1/2 INCH THICK

8    OZ. BRUSSELS SPROUTS, TRIMMED AND HALVED OR 1 RED SWEET PEPPER, CUT INTO

CHUNKS

1  LARGE RED ONION, CUT INTO THICK WEDGES

See the Country Home magazine website for directions.

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