Here in my neck of the woods, the daily highs have been below 40 degrees for about a week. This has made me crave a bowl of piping hot soup at every meal, so last night I threw together something Filipinos know as nilaga (which my mommy tells me literally means “to boil”).
2.5 lb chuck roast, cubed (any beef roast, bone-in or boneless, will work)
2 large sweet potatoes, peeled and cubed
1 small head of cabbage, chopped
1.5 cups of long grain white rice
3-4 tsp or cubes of beef bullion
1 inch of gingerroot, grated or minced
Salt and black pepper to taste
In a large pot, completely cover the cubed beef (and the bone if your meat had one) with cool water and place over medium high heat.
When the pot heats up a little, add the bullion and let boil for 1 hour.
While waiting, put the rice in a small covered pot with 1.5 cups of water over medium high heat. Be sure to watch it. When the rice begins to boil, turn the heat down to medium low and let simmer for 10 minutes. After 10 minutes, remove from heat and let sit with the lid on.
After an hour, turn the heat to medium and add the ginger, sweet potatoes, cabbage and salt & pepper. Let simmer for 12-15 minutes more.
To serve it up, scoop some rice into the bottom of a bowl and ladle the soup over the top of it.
Something great about this dish is that you can add pretty much any vegetable you like to it. Adding a beef bone to the pot adds a lot of great flavor, but try a ham bone instead for a new flavor :)
Wednesday brought me to Rachael Ray’s glazed chicken & peaches with cheese & bacon biscuits. The chicken might have been a tad bit too sweet for my liking, but the peaches were great. I would be happy eating the peaches all night.
I have made similar biscuits for breakfast several times. Here’s how to make them from scratch!…
2 cups all purpose flour
3 tsp baking powder
2 tbsp mayonnaise
1 cup milk
3 slices of bacon (finely chopped)
1 cup shredded cheddar cheese
Preheat oven to 350 degrees
Combine flour, baking powder, mayonnaise, and milk
Mix in bacon and cheese
Use a tablespoon to drop mixture on a greased cooking sheet about an inch apart
Today we were hit with one heck of a blizzard! Seeing the snow snowin’, and the wind blowin’ i decided hubby and i could weather the storm with some nice hot soup. I got this recipe from my momma-in-law but I’ve tweaked a few things to my liking.
1 lb Italian sausage (removed from casings)
1 lb cheese tortellini (I’m aware of the fact that it’s ravioli in the picture. Didn’t have any tortellini :/)
2 carrots or a hand full of baby carrots
1 large zucchini
1 red bell pepper
3-4 cubes/tsp of beef bullion
1 16 oz can of diced tomatoes
1 16 oz can of tomato sauce
1 tblsp of basil
1 tblsp of oregano
a splash of red wine
crushed red pepper (to taste)
Brown the Italian sausage in a large skillet over medium heat.
While the sausage is cooking, heat a large pot over medium heat with 6 cups of water and add the bullion.
Chop the carrots, zucchini and bell pepper into bite sized pieces
When the sausage is done cooking, let it sit on a plate with a couple paper towels to drain the oil.
Add the vegetables, diced tomatoes and tomato sauce to the pot and let cook for about 5 mins
Add the sausage, tortellini, herbs, spices and red wine and let simmer (covered) for about 15 mins.
Serve the soup with some shaved parmesan on top and crusty bread. I hope it helps warm you up this holiday season!
Today I tackled Rachael Ray’s turkey chili shepherd’s pie with sweet potato topper. When I first read the title of the recipe I thought, “Sweet potatoes and chili…weird.” Let me just say that it was amazing! Plus, it was incredibly easy.
sweet potatoes + chili = very satisfied taste buds :)
Hubby requested that I make him some pork barbacoa today. He is absolutely in love with those sweet pork barbacoa burritos from Cafe Rio so awhile back I endeavored to come up with my own version of the ever-so-popular sweet meat. Now, I wouldn’t say that my pork is as good as Cafe Rio’s (for fear of getting lynched), but it’s a good, easy, stay-at-home substitute. Plus, you can make it in a crock pot! Here’s how it’s done…
Pork loin (3lbs fills about 12 enchiladas)
Salt, pepper and garlic powder
Two 10 oz cans of enchilada sauce (hot, medium or mild whatever you prefer)
1/3 of brown sugar
Season the pork up with lots of salt, pepper and garlic powder.
Fill your crock pot with 2 cups of water.
Put the pork in the crock pot and set in on high for 6 hrs.
After about 5 hrs, pull the pork apart with a couple of forks. Be careful. It’s going to be very hot!
Drain at least 1 1/2 cups of liquid from the pot.
Add two 10 oz cans of enchilada sauce.
Throw in 1/3 cup of brown sugar. More if you want it sweeter :)
Stir it up and let it sit for an hour more.
When the pork is done you can add it to anything you like—fajitas, burritos, enchiladas, and even sandwiches! This is a great meal to leave cooking in the crock pot all day. The longer you leave it, the more tender the pork will be :D
Day one of my culinary adventure brought me to Rachael Ray’s caesar spaghetti. To start off I put a few anchovy fillets in a large skillet with olive oil. Those darn anchovies spit oil all over the place and burned my knuckles (that’s what I get for letting the pan get super-screamin’ hot), but never fear, I braved the flying olive oil and was able to put together a pretty nice dinner for me and the hubby….