I know I haven’t posted a budget meal in a while but it has been a bit difficult for me to make meals for 4 when I never know how many I am going to have here. At any given time it could be 2 or 6 with no warning *sigh* the joys of kids right? This was a meal that I knew could be made and if it wasn’t all eaten I could freeze the rest. Yes, I love soup!!
I actually chose to make this because I was thinking about my Dad. I miss his little comments “What experiment are we having tonight” “I love being a guinea pig” “Can we please have something besides chicken I am going to sprout feathers and cluck” My Dad was a crack up! One of the things I knew I could make any time and he would be happy about it was split pea soup. He LOVED it. I haven’t made it since he passed away last year so this one was for my Daddy.
- 8 to 10 parsley stems
- 8 sprigs thyme
- 1 pound green split peas, picked over and rinsed
- 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
- 2 stalks celery, chopped
- 2 carrots, chopped
- Kosher salt and freshly ground pepper
- 4 cups chicken stock
- 1 1/2 pounds ham, cubed
- 1/2 cup frozen peas, thawed
- Crusty bread, for serving (optional)
If you are anything like me you read the name of this recipe and said “Carne what?”
Carne Guisada is a very popular dish in Texas. It is a Tex-Mex favorite. It actually translates into “stewed meat”. The most popular meat used is beef and YAY that was what I had to work with. There are many options with this recipe. You could really do like I did and make it however you want to with the different variations out there. Some use potato, some no tomatoes. It is just like a regular beef stew, all up to the taste of the person preparing the meal.
You can use whatever peppers you want in this recipe. I used 1 poblano, 1 Anaheim, and 2 Fresno’s. But you could use any mix you like, from Serrano to sweet bell peppers, depending on the heat level you want. With the mix I used there was a nice heat but not TOO hot. Especially after you add the masa paste. We actually discussed making it spicier next time to please the pepper lovers in this house.
This would even make a great Super Bowl meal. Rev up your slow cooker and by it is time to eat you have a nice hearty healthy stew. Of course I topped mine with sour cream and used tortillas to dip, but even with that it really isn’t too far off the “healthy” path and we ALL love slow cooker recipes right?
Heads up, this recipe requires you to taste at every step and adjust your salt and pepper to taste.
Heat the olive oil in a dutch oven over medium-high heat. In a bowl add the flour, salt, and pepper, combine and dredge the beef in the flour. Shake off the excess flour and brown the pieces in the dutch oven. Once brown place into the slow cooker. Add the peppers, onion, garlic, cumin, oregano, chili powder, salt and pepper to taste. Add the canned tomatoes, with their liquid, to the slow cooker and break the tomatoes up with your fingers (I give them a squeeze but, make sure you aren’t wearing a shirt you don’t want messy). Add your beef stock just until the meat is covered. If you need more you can add water.
Cook on low for 8 hours. Mix the masa with enough hot water to make a thin paste. Stir the masa mix into the stew and simmer on low for another 30 minutes or so.
Ladle into bowls and top with cheese, sour cream, chopped cilantro, and serve with warm flour tortillas.
Kevin and I picked up some beef round tip roasts on sale so I decided I wanted to break out the slow cooker to cook one. I am always on the prowl for good slow cooker recipes. I have tried so many and a lot of them have been just plain awful. But I never give up hope so I keep searching with faith. This recipe rewarded that faith.
This recipe was adapted from a recipe I found on Haute Apple Pie. It looked wonderful and even though it called for beef brisket I chose it for my round tip roast. I mean beef is beef, to a certain extent right? And how can you go wrong with garlic mashed potatoes?!?! I used my Roasted Garlic Mashed Potato recipe for the potatoes in the meal, which complimented the beef beautifully.
I was so happy with how it turned out! This is a recipe that I will go to again and again. I mean I love cooking at night with the family. It is very relaxing for me to share my kitchen with the people I love. But it is nice to have a few recipes in the slow cooker arsenal.
All you might want to do is make a veggie for the side. Sauteing some asparagus or green beans would be super simple and very yummy with this meal. I was just all about the meat and potatoes this time.
1 3-4 lb. beef round tip roast (or brisket)
2 cloves garlic, chopped
1 12 oz bottle red lager
4 stalks celery, cut into large pieces
2/3 cup brown sugar
1 can tomato paste
1/2 cup apple cider vinegar
1/4 cup brown mustard
1/3 cup Worcestershire sauce
1 teaspoon paprika
Fresh ground black pepper
Roasted Garlic Mashed Potatoes
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Oh dear, I am going through Halloween withdrawal. I can’t believe it bothered me this much to NOT decorate for Halloween! I am normally the one that has as much cra….eerrr stuff in her front yard as possible. The only time I decorate more is Christmas and I tend to go over the top with that! Although several of my inflatables have passed during the last couple years, God bless there air filled little hearts.
- 1 pound pork butt, trimmed of fat
- 2 yellow onions, quartered
- 1 tablespoon ground cumin
- 2 bay leaves
- 2 teaspoons dried Mexican oregano
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon cayenne
- Corn Tortillas
- Sour cream
- Chile Verde, recipe follows
- 1 pound fresh Anaheim chilies
- 1 pound fresh poblano chilies
- 2 tablespoons vegetable oil
- 1 chopped white onion
- 4 cloves garlic, chopped
- 2 jalapeno peppers, seeded and diced
- 2 teaspoons dried Mexican oregano
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1/2 cup chopped fresh cilantro