Where all things food are happening.

Month: December 2010

Banana Mini-Cupcakes with Cream Cheese Nutmeg Frosting

Banana Mini-Cupcakes with Cream Cheese Nutmeg Frosting

Ok, let’s just say that you made it this far in December without eating enough sweet things.  Or that you have another holiday party to go to and don’t want to take fudge, star-shaped cookies, or gingerbread.  Or, more likely in my house, you have […]

The Goose Is Getting Fat

The Goose Is Getting Fat

When I was a little girl going to Columbine Elementary School here in Boulder we sang lots of Christmas songs in music class at this time of year.  Nothing overtly laden with references to Jesus, although for anyone who doesn’t celebrate Christmas all the songs […]

Hearty Pot Roast Soup

Hearty Pot Roast Soup

If you want to make a dish that is soupier than pot roast and has more veggies than brisket and is heartier than plain soup and uses a small amount of very flavorful beef and is great with garlic bread or any other side and is a one pot dinner here is a recipe for you.  This is delicious, easy to make, can be thrown in the Crock-pot in the morning or cooked on the stove top starting in the afternoon and be ready for a warming and hearty dinner in the evening.  The pieces are large, this isn’t a delicate dish.  You will need to serve with a fork and knife as well as the spoon.  It is good the first night and good as a leftover.  But don’t freeze it, the potatoes will get a horrid texture.  Enjoy.

Hearty Pot Roast Soup  (the amount of veggies are a guideline, add more of what you like and leave out what you don’t like)

  • 1 lb pot roast or brisket meat
  • 1 large yellow onion
  • 2 carrots
  • 2 stalks celery
  •  4-5 small or 2 large potatoes
  • 1 zucchini
  • (1 cup chunked winter squash)
  • (1 cup frozen corn)
  • (1 cup frozen peas)
  • 4-6 cloves garlic
  • 1 large can small diced tomatoes
  • salt and freshly ground black pepper

Cut the raw meat into 2-bite size chunks.  Put in a large pot or your Crock-pot.  Peel, quarter, and slice the onion.  Peel (or scrub) the carrots and chop into bite-sized chunks.  Ditto with the celery and the zucchini.  Peel the potatoes and cut into 2-bite size chunks.  Peel the garlic and cut each clove into 3-4 chunks.  Put all the veggies (except the peas) into the pot with the meat.  Add the canned tomatoes and a can full of water.  Grind a good amount of fresh black pepper into the pot.  Stir it well then cook.  In a Crock-pot cook on high for at least 6 hours.  In a pot on the stove it will take only 2-3 hours until the meat is tender enough.  15 minutes before eating stir in the peas and check the soup for salt.  Add salt and more pepper as needed.

Such Good Fried Things or Happy Channukah One and All

Such Good Fried Things or Happy Channukah One and All

So, we are in the midst of celebrating Channukah, a holiday that marks two significant miracles.  The one that we focus on in modern times is the miracle of oil (a jar of pure oil meant to last one day instead lasted eight, leaving enough […]