BEEF AND TOMATOES

BEEF AND TOMATOES
We all love this!  Can be found in Pima Cookbook pg. 63.  Goes great with rice and pot stickers (love the ones from Cash & Carry (frozen section big bag))  It makes lots!  Would be a great meal to take to someone or if having missionaries over.

If just making for us for dinner I half the recipe.  We all get plenty plus there is about 3 lunches left over.  We also like to have cooked broccoli with it.  What I did was make the beef and tomatoes (big pan with lid) then gravy in the biggest pot I have.  I put the mixture in with the gravy then the tomatoes. Then with that same pan I made the pot stickers.

2# round steak
garlic salt
soy sauce
---
5-6 celery stalks
2 large bell peppers
2 large onions
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2 pkgs brown gravy mix, prepared

Slice steak in long thin strips.  Cut celery and peppers in slanted pieces.  Brown meat; add garlic salt and soy sauce.  Cook until done.  Add onions, peppers, and celery.  Don't overcook.  Add prepared gravy. Add tomatoes cut in eighths.  Cover and simmer.  Serve over cooked rice.

CASHEW CHICKEN

Everyone loved, loved this!  There wasn't much left.  If have company over..double recipe.  Found the chicken in the freezer section - used the whole bag.  Think this would be a good recipe to replace chicken with beef and bell pepper with broccoli.  We liked without the green onions.  Took about 30-40 minutes from start to finish.  Good with steamed broccoli, peas and corn.

UPDATE: Would have this any day over Safeway chinese.  Yum!  Good with chicken breast as well.  I didn't have green onions so used celery (added with bell pepper).  Also did some slivered almonds because I only had salted cashews (did any some).  Used Soba noodles (3 pak).  Didn't chop up water chestnuts.  Would be a good meal to take to a family.

http://thepioneerwoman.com/cooking/cashew-chicken/

Prep: 5 Minutes	Level: Easy
Cook: 10 Minutes	Serves: 8

Ingredients

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Oyster Sauce
• 1/2 teaspoon Toasted Sesame Oil
• 3 Tablespoons Vegetable Oil
• 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
• Kosher Salt To Taste
• 1 Tablespoon Chopped Garlic
• 1 Tablespoon Chopped Fresh Ginger
• 1 whole Green Bell Pepper, Chopped
• 1/4 cup Sherry Or Chicken Broth
• 2 Tablespoons Cornstarch
• 1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped
• 1 cup Unsalted Cashews (be Sure To Use Unsalted)
• 2 whole Green Onions, Thinly Sliced
• Cooked Rice Or Noodles, For Serving (if Desired)

Preparation

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. 

Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.

While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.

Finally, sprinkle on the green onions. Serve with cooked rice or noodles.


CHINESE CASHEW CHICKEN 
https://www.melskitchencafe.com/chinese-cashew-chicken-30-minute-meal/

We all loved this especially Scott.  I doubled the recipe so we would have enough for lunches.  I also added celery, frozen broccoli and sugar snap peas.  I also used roasted garlic.  If the cashews are salted - rinse them first.  I roasted them by toss them in 1-2 tsp oil and roast at 200 for 5-10 minutes.  Had pineapple on the side.  Would be good with yakisoba noodles.  Abagail didn't like the cashews so next time I will not add and just have everyone put some on their dish if they want.

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 to 2 tablespoons olive oil
• 2 to 3 garlic cloves, finely minced
• 1/2 to 1 tablespoon grated or finely chopped fresh ginger (or ginger paste from a tube)
• 2 green bell peppers, seeded, cored and diced into bite-size pieces
• 1 to 1 1/2 cups roasted cashews (I prefer unsalted)

SAUCE:

• 1/2 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 2 teaspoons sesame oil
• Pinch of red pepper flakes (optional)

1. Place the diced chicken in a medium bowl and toss with the 1 teaspoon cornstarch and 1 teaspoon baking soda. Let the mixture rest for 15 minutes while you prep the other ingredients.
2. Whisk together the sauce ingredients in a bowl or liquid measuring cup. Set aside.
3. Rinse the chicken in a colander and pat dry (I leave the rinsed chicken in the colander, grab a bunch of paper towels and dab all over the surface, kind of turning the chicken as I pat dry).
4. In a large, 12-inch nonstick skillet heat the olive oil over medium-high heat. You want the skillet very hot.
5. Add the chicken in a single layer and stir constantly; the chicken should turn white as it cooks – but not get overly brown. Let it cook for 1-2 minutes (it’s ok if it isn’t fully cooked yet; it will cook more in the next few steps).
6. Scoot the chicken to the edges of the pan. Add another drizzle (a teaspoon or so) of olive oil to the center of the skillet.
7. Add the garlic and ginger to the center of the skillet and mash gently as it cooks, about 30 seconds.
8. Add the green peppers; stir to combine the chicken, garlic/ginger, and peppers.
9. Whisk the sauce to recombine, and add it to the skillet. Bring to a simmer and cook for 2-3 minutes until slightly thickened, the chicken is cooked through, and the peppers are crisp-tender.
10. Remove from the heat, add the cashews, and serve over hot, cooked rice (if desired).

FAJITAS

FAJITAS
These were very easy and so tasty!  I got the peppers from Costco (red, yellow and orange).

3 peppers (any color), cut up (I used yellow, orange and red)
1 onion
2# chicken
2 T taco seasoning
4 garlic cloves
1-2 limes (I used lime juice)
1 can diced tomatoes
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tortillas
cut up tomatoes, optional
sour cream
guac (got the individual ones from Costco)
cheese

In crock pot layer half of the cut up peppers and half of the onion.  Add 2# of chicken and sprinkle with 1 T of taco seasoning.  Turn chicken over and sprinkle with 1 T of taco seasoning.  Add four garlic cloves, lime juice and diced tomatoes.  

Cook on high for 3 hours.

Remove chicken and slice or shred.  Return chicken and mix.  Heat up tortillas.  Top with chicken/pepper mixture and add any toppings.

BROCCOLI CHICKEN BAKE

BROCCOLI CHICKEN BAKE
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2647719

I didn't have crescent rolls so I made 15 minute bread (see below for recipe).  We had gone to Costco so I had some rotisserie meat.  I didn't have bell pepper so I used celery.  Didn't have rosemary so I used Italian seasoning.  My family loved this!  If using bread dough don't put on parchment paper without spraying with Pam first.  Or jut put down a liner.  Could also make individual ones. 

2 cans of crescent rolls 
2 c of chicken chunks, cooked
2 cups of broccoli, steamed, chopped 
1/2 cup light mayonnaise
1/2 c bell pepper chopped
2 c shredded cheddar cheese 
1/2 c diced onion 
1 egg
1 t fresh rosemary

Directions

preheat oven to 375

on parchment paper lined on cookie sheet, spread both crescent roll cans length wise to form a long rectangle.

press the seams together to form single layer

combine chicken, cheese, broccoli, and mayonnaise pepper, onion in large bowl

spread the mixture over center of dough to form a large log.

use sharp knife and cut horizontal strips 1 inch apart down each side of the dough

fold dough strips over the top of the mixture, alternating left and right to create a braid pattern.

mix egg and rosemary together

brush the mixture over top of the braid

bake 28-30 minutes or until golden brown 

ANGEL BRIDGET'S 15 MINUTE BREAD RECIPE

I use this recipe all the time (breadsticks, pizza dough, monkey bread, cinnamon rolls, Naomi's Yummy Sandwich).  Got it at Made From Scratch from Naomi Raven.

Mix together and let sit for 3-5 minutes:

1 1/4 c warm water

1 T yeast

2 T sugar

Add:

1/2 tsp salt

3-4 cups of flour

Note: Put flour in one cup at a time, might not need all four cups.  If using wheat flour, use 1 cup wheat flour for 2 cups white.

Mix about 3 minutes.  Let rise 10 minutes.  Roll dough using plenty of flour.

CHEESY SOUTHWEST EGG BAKE

CHEESY SOUTHWEST EGG BAKE
http://www.pillsbury.com/recipes/cheesy-southwest-egg-bake/013826ef-209a-446a-849f-67d364b8bcfd

We liked this.  Perfect brunch meal.  Didn't get done in the middle.  Need to test with a knife next time.  Made in dutch oven.

Ingredients

1

package (12 oz) bulk chorizo or spicy pork sausage - used Winco sausage

1/2

cup chopped onion

3/4

cup chopped bell pepper (any color)

10

eggs

1/4

cup whipping cream

2

cups shredded pepper Jack or Mexican cheese blend (8 oz)

1

teaspoon red pepper flakes

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits

1

tablespoon vegetable oil

Steps

• 1Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
• 2In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
• 3Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
• 4Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Chorizo, a coarsely ground pork sausage highly seasoned with garlic, chili powder and other spices, is widely used in Mexican and Spanish cooking. Spicy pork sausage can be used in this recipe instead of the chorizo.

This recipe can also be made in a cast-iron skillet as directed. Don't have an ovenproof skillet? Bake in a greased or sprayed 13x9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

CHIPOTLE BOWL RECIPE

CHIPOTLE BOWL RECIPE
http://fabulesslyfrugal.com/chipotle-bowl-recipe
We all really liked these.  It was a fun change.  Had made homemade tortillas to go with it (see Made from Scratch folder).  Need to start beans 30 min before eating (or longer).  The tortillas took about an hour.

Chicken: (used a rotesserie (sp) from Costco)
2-3 breasts of chicken
2 limes
1 tsp Minced Garlic
1 tsp Minced Onion
1 tsp Ground Cumin
1 tsp Oregano leaves
½ tsp cilantro leaves
½ tsp black pepper

Beans:
1 tablespoon vegetable oil
½ cup yellow onion, diced
2 cloves garlic or 2 tsp minced garlic
2 cans black beans (15.5 ounce)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon pepper, fresh ground
1 bay leaf
1 teaspoon lime juice

Rice:
2 cups water
1 cup white rice
1 tablespoon butter
1 teaspoon salt
¼ cup lime juice
2 tablespoons cilantro, chopped

Chicken:
Place chicken in crock pot and sprinkle with the juice of one lime and the spices listed. Cook on low for 4-6 hours until it reaches shred consistency. Shred chicken. Squeeze second lime over the chicken.

Beans:
Heat oil in a medium pot.
Saute onions and garlic.
Add remaining ingredients except lime. Simmer fro 30 minutes.
Stir in lime juice before serving.

Rice:
In a medium pan heat 2 cups of water and 1 T butter to boil. Add 1 cup of rice and salt.
Lower heat to low and cover. Cook for 20 minutes.
Stir in lime and cilantro after rice is cooked.
To make Bowl:
Combine all ingredients over a bed of lettuce layer, beans, rice, chicken, cheese, salsa, guacamole, and sour cream.

Corn Salsa Recipe
Rating: 5
Prep Time: 20 minutes
Corn Salsa Recipe
Ingredients
1 Can of Yellow Corn or 1 pound of frozen corn
2-3 Sweet Mini Peppers
½ cup Red Onion, chopped
1 tablespoon Lime Juice
2 tablespoons cilantro, chopped
Salt and Pepper to Taste
Instructions
Combine all ingredients and stir together.

FIESTA CHILI MAC

FIESTA CHILI MAC by NancyCreative, adapted from Ragù's Family Favorite Chili Mac
http://nancycreative.com/2014/02/17/fiesta-chili-mac/

Everyone really liked this - especially Scott.  I served it with a veggie side (did palatable sweet potatoes) and Fritos.  used mozzarella for half the cheese and plain greek yogurt in place of some of the sour cream.  Used a leek I had from bountiful baskets in place of the onion and green onion.

Makes 6 to 8 servings in a 9" deep dish microwave-safe pie plate (or you can use an 8x8" or 9x9" square microwave-safe baking dish)

1 lb. lean ground beef
1 small yellow onion, finely chopped
1 medium green bell pepper, finely chopped
1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
1 1/2 Tablespoons chili powder
8 ounces elbow macaroni, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided (had mozzarella on hand so used 1 cup mozzarella and 1 cup cheddar)
1/3 cup sour cream, plus a dollop for the top (didn't have enough sour cream used plain greek yogurt)
2 green onion stems, finely chopped
1/3 cup chopped tomato
Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives (didn't do either of these but would have been good)

Grease or spray a 9" deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8x8" or 9x9" dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9" deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8x8" or 9x9" baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!

Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You'll want to add your toppings quickly so you can serve this dish while it's nice and hot!

TOMATO SOUP

• Plant based roasted tomato soup
• Took awhile to make but so worth it. Yummy! Can easily double or triple recipe.
• 
  
• 15 whole roma tomatoes
• 3 whole heads garlic peels left on
• 1 whole onion cut into eighths
• 1 handful fresh basil stems removed and chopped
• 2 tsp brown sugar
• 1/4 tsp celery seeds
• 1 splash low sodium soy sauce
• 1 1/2 cups tomato (or vegetable) juice V-8 Low sodium brand works well
• 1/2 tsp apple cider vinegar
• 1/4 cup oat milk
• 1-2 splashes Cholula hot sauce hot sauce of your choice works as well
• 1 tsp fresh black pepper
• 2 tsp Italian seasoning
• 2 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees F

2. Cut the Roma tomatoes in half and place on baking sheet 

3. Wrap the garlic heads in foil and place on the baking sheet with the tomatoes

4. Add the onions to the baking sheet along with the tomatoes and garlic

5. Roast the veggies in the oven for 45 minutes to an hour.  They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.

6. Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.

7. In a blender, blend garlic, onions, and tomatoes, hot sauce,  1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.

8. Add 1/2 of the basil and blend

9. Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.

10. Taste and if it's too sweet, adjust with a little apple cider vinegar.  If it's too sour, sprinkle in more brown sugar. 

11. Serve warm soup and enjoy!

TOMATO SOUP 
Tami Nikolaus (Lisa got this recipe from Mom)
I love this soup!  Can't wait to have some this winter with grilled cheese.
I made this at Lisa's house.  I got 8 quart zip lock bags.  Use 3 big pots (one needs a good lid), biggest silver bowl, glass measuring (4 cup) with a handle, big slotted spoon, big cup to put zip lock in to pour soup.

Use large pan with good lid
6 onions
2 large Red Bell Peppers - green works too
6 stalks of Celery
Small head of Garlic (to taste) - 1 heaping T minced garlic
Cook adding no liquid - slowly - 30 min to an hour
Vegetables should be soft especially the celery

While vegetables are cooking heat up water in a big pot until boiling.  Wash and put in as many tomatoes as will fit.  Cook for 3 minutes.  Once 3 minutes are up transfer tomatoes with slotted spoon to sink filled with cool water.  Slip off skins and cut off any bad parts.  Cut in quarters and fill pot big enough to hold 2 gallons of tomatoes.  Cook these tomatoes with 2 bay leaves (I forgot this step both times I did it).  Throw bay leaves away after cooking tomatoes.

In your blender blend the vegetables along with the tomatoes.
Either blend or wisk in later ½ c. melted butter 
Mix together:
1 c. flour 
1/4 c. salt 
almost 1 cup sugar or to taste

Can either pour into freezer containers (if doing bags - put bag in a big cup and then pour).  When putting in freezer make sure and put down a bag or box on bottom if it is not flat.

If going to bottle - Cook until hot.  Then put in quart jars and water bath for 30 min.

Makes 9-10 quarts of most delicious tomato soup

EASY THREE-INGREDIENT TOMATO SOUP
My family did eat this for one meal but didn't want any of the leftovers.  I liked it better than above recipe and it was easier.  I will mix with a can of Campbells tomato soup so they will eat the rest.  I froze what was left.  

http://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/

• 4 tablespoons unsalted butter
• 1/2 large onion, cut into large wedges
• 1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed
• 1-1/2 cups water
• 1 teaspoon coarse kosher salt, or more to taste

Directions

1. Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
2. We usually add an additional 1/2 to 3/4-teaspoon of salt since the tomatoes can be quite acidic. Since this depends on how sweet/acidic the tomatoes are, add according to your taste.
3. Blend the soup -- it doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender.
4. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

Two of my other favorite tomato based soups are:
RUTH'S CABBAGE SOUP - cowboy cookbook pg. 75
TORTELLINI SAUSAGE SOUP - Our best bites pg. 148