2 cans beef broth
2 cups baby carrots
1 bunch celery, washed and chopped
1 lb small potatos, halved (we used a mix of red, yellow, and blue)
1 1/2 large onions, chopped
2 cups sliced cremini mushrooms
3 tablespoons garlic
2 tablespoons curry (we used a sweet, red. it's up to you)
3 tablespoons olive oil
In a large, cast-iron dutch oven, pour the olive oil and heat on stovetop on HIGH setting. When oil is hot, sear the oxtail parts. Add in onions and garlic till onions are translucent. Add in everything else. once the broth is boiling, reduce to low, cover, and let simmer for 2 hours.
1lb ground turkey
1 cup chicken livers
1 cup chopped carrots
3 small yellow potatoes, diced
4 sheets Nori, torn up
1/4 cup soybean powder
In a slow cooker, put all the ingrediants and enough water to cover the ingrediants. Cover and cook on HIGH for 3 hours.
1 large eggplant, cubed
1 cup chopped shitaki mushrooms
1 1/2 cups uncooked brown rice
1 can Manwich (Bold was pretty good)
1/2 can (the empty Manwhich can) of red wine
4 cups water
1 cup shredded cheese
1/4 cup olive oil
Preheat oven to 350F
Mix the eggplant, mushrooms, brown rice, Manwich, and red wine. Coat the bottom of a large, glass baking dish with the olive oil. Spread in eggplant mixture. Pour the water over the top (it should cover the mix) and cover with aluminum foil.
Cook for 1 hour (otherwise the rice won't cook thru)
Take off the foil, sprinkle cheese on the top, and put in for another 15 min.
Serve with buns like you would for normal sloppy joes
4 lamb chops
1 cup brown rice
1 cup white wine
2 cups water
Tony Cachere’s seasoning (to taste)
2 cups beef stock
1 package frozen “gumbo veggies” (okra, corn, etc.)
2 tbsp olive oil
Preheat oven to 325F and place 2 burners on HIGH. On one burner, put a saucepan with 2 cups of water to boil. When boiling, add rice. Place dutch oven on burner an heat up the olive oil. Season lamb chops with Tony Cachere’s and brown both sides (while rice cooks).
When meat is browned, deglaze the pot with the white wine. Then add the gumbo veggies first, then the rice (even if it’s not cooked thru, it’s fine. It’ll steam more). Cover the pot and place it in the oven to braise.
Last night, w/in about 20 minutes the dish was cooked thru. Pull of meat and place the pot back on the stovetop. Add stock and heat mixing it all together.
This is good without making into a soup too…
1 can Cambells Condensed Cream of Mushroom soup
1 8oz package of shredded mozzerella cheese
Preheat oven to 375F. Pop open both tubes, and separate all the little triangles. Arrange them on a silicone mat on a backing pan/in a backing dish. With a teaspoon, spread a spoonful of still condensed soup inside each triangle (be sure to leave the tip clear so it will close). Sprinkle with cheese. Roll closed.
Cook for 11-13 minutes--just like it says on the package. Makes 16.
The baby LOVES them as part of a meal. No crusts. Buttery bread. And he doesn't get his hands "yucky" because the filling doesn't fall out.