Salisbury Skillet

 Salisbury Skillet

3-4 garlic cloves
1 1/12 lbs ground beef
1 cup mushrooms, quartered
1 tsp onion powder
3 tbsp butter
1-2 tbsp flour
1 1/4 cups beef broth
1/2 cup red wine
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
2 tbsp soy sauce
1 tsp mustard powder
1/2 tsp dried thyme
1 cup frozen peas, thawed

Heat oil over medium heat.  Add garlic and cook one minute.  Brown beef in skillet, sprinkling with onion powder.  Add the mushrooms.  When the beef and mushrooms are done, drain mixture and pour into a bowl. 

Melt butter in the middle of the skillet.  Add flour and cook 1-2 minutes.  Whisk in broth and wine.  Add remaining ingredients, the thawed peas, and the beef/mushroom mixture.

Serve over noodles.

French Onion and Beef Stew

French Onion and Beef Stew 

4 tbsp butter
3 med sweet onions; thinly sliced
4 cloves garlic, minced
3 tbsp balsamic Vinegar
2 tbsp Worcestershire
2 tbsp soy sauce
1 cup beer
1 cup beef broth
2 tbsp fresh thyme, chopped
salt and pepper to taste
1-2l lbs beef stew meat
shredded Gruyère (optional)
 
Turn slow cooker onto high.  Place butter in the bottom.  After it heats up add ingredients through soy sauce.  Stir well to coat; cover and cook in high for 1hr. 

Add remaining ingredients and cook on high for 4-6 hours.  Serve topped with cheese and with crusty bread.

Lentil Bolognese

Lentil Bolognese

Ingredients:

1 1/2 cups lentils
3 cups veggie broth4 tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, diced finely
1 cup mushrooms, diced finely
28 oz can diced tomatoes
2 oz sundried tomato, chopped roughly
1 can tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine
2-3 tbsp soy sauce
2 tsp dried herbs of choice
Dash of red pepper flakes or squirt of Sriracha. 


Directions:

Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.

Add the remaining ingredients and bring to a boil.  Reduce heat and simmer until the lentils are tender (20-30 min).  Using an immersion blender, blend the sauce until smooth.

Serve over whole wheat farfalle pasta and sprinkle with fresh grated Parmesan cheese.  

Based on this recipe from the savvy vegetarian.

Szechuan Noodles With Spicy Beef Sauce

Szechuan Noodles With Spicy Beef Sauce

1 small onion diced
2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 tsp dry crushed red pepper
2 tbsp sesame oil
1 cup beef broth
4 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 lb ground beef or stew meat
1 cup shredded or thinly cut carrots
1 package frozen edemame
2 tablespoons cornstarch
Brown Rice noodles cooked in beef broth

Combine the ingredients through soy sauce in the slow cooker.  Add the beef and veggies.  Stir to coat.  Cook on low 8-10 hours.  An hour before the meat is done, mix the corn starch with some broth or water and mix into the slow cooker.  When it is completely done, stir in the noodles and serve.

Based on this Food.com recipe.

Apricot Chicken

Apricot Chicken

Ingredients:

1 can diced tomatoes
1 jar apricot preserves
1/2 cup chicken broth
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp mustard powder
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1 lb chicken breasts

Combine in slow cooker and cook on high 3-4 hours.

Taco Soup

Taco Soup

Ingredients:

1 lb chicken breast
1 12oz bottle or can of beer
2 can diced tomatoes with chilis
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can tomato sauce
4 tbsp taco seasoning
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder

Combine ingredients and cook on high 4-6 hours.  Shred chicken and return to soup.

Based on this recipe from allrecipes.com.

Red Enchilada Sauce

Red Enchilada Sauce

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
2 1/2 teaspoons chili powder
1/4 tsp chipotle chili powder
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 cup salsa
1 can tomato paste
1 1/2 cups broth

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the chili powders and cumin and saute for 1 minute.  Add the onion, oregano, ground black pepper, salt, parsley, salsa and tomato sauce.

Mix together and then stir in the broth. Bring to a boil, reduce heat to low and simmer for at least 30 minutes, adding some water if needed.

Based on this recipe from allrecipes.