Saturday, November 9, 2013

Beef and Noodles

Growing up we had this quite often. My MOM would use a pressure cooker to get the meat tender enough. Not sure what the cut was that she was using that she needed to do that but regardless it was always great.
It was clean up day at our church and there was a great deal of construction materials and just stuff that the old golf club had left behind to clear away and or repurpose. The temps were kind on the chilly side and the wind was blowing.
I knew we would want something hot and hearty when we got back home regardless of how long we works. I had trimmed and cubed a sirloin tip roast a few weeks ago and put it in the freezer. So, I was thinking of that when I drug out the crockpot and put a liner in it. Aren't those things a GOD sent?
I made beef and noodle without the pressure cooker and it turned out great.

1.5 lbs. sirloin tip roast trimmed and cubed into bite size pieces (I started out with about 2 pounds, I also just put it in frozen and all is fine and dandy)
2 cans good beef broth
2 cans Campbell's Cream of Mushroom soup (straight from the can)
1 tbsp. minced garlic
1 leek, just the white part, split down the center and then sliced thinly, well rinsed)
1 can mushroom, with the liquid
1 package of egg noodles from the freezer department.
2 tbsp. of A1 steak sauce.
Cover and cook on high for 4-5 hours stirring occasionally.

As a kid we had this over mashed potatoes. You might think that would be kind of starchy but it is great.

Monday, November 4, 2013

Chicken W/Wild Rice Soup

OK, the man came home cold and wanting soup again. I had to think quick and flavorful.  Earlier this afternoon, I had a hankering for mixed wild rice. So, I made some and lucky for me that I did.

Mixed Wild Rice Blend (I purchase this time from the Pioneer Coop in Coralville, IA-

In a heavy pan combine:
1 C. Wild Rice Blend
4 C. of Chicken broth (I used 1 carten for College Inn and finished it off with water to make the 4 cups.)
1 tsp. Kosher Salt
2 Tbsp of butter

Bring this to a boil and then simmer covered for about 50 minutes. At this point I take cock the lid and let it sit. It will absorb the rest of the liquid or most of it.

This is where did came home.

Soup Ingredients:

In a stock pot sauté
4 Tbsp. butter
1 leek, white part only. Split it in half and then thinly slice
1 Tbsp of minced garlic
1 tsp Penzey's Mural of Flavor
1/2 -1 tsp fresh cracked pepper
1 tsp. Kosher salt
1/2 C. chopped celery

Sauté' for a few minutes until the veggies are tender.

Add:
1 carton of College Inn chicken broth
2 C. left over chicken breast diced, if you don't have any left overs, I would suggest using a grocery store rotisserie chicken, less the skin and the bone.
1 can of Campbell's Cream of Mushroom soup with roasted garlic
1 can of Campbell's Cream of Chicken soup

Bring to a simmer.
Add that wild rice blend that you made earlier and it it hasn't absorbed all of the liquid, add it as well.

Being to a simmer, stirring often and serve.

Almost homemade and my resident food critic loved it.