Vegetable Beef Soup, Tierney Tavern’s Own Loaded Vegetable Beef Soup

1 lb lean stew meat 

1 large onion, diced 

1 15oz can tomato sauce

1 cup diced tomato [2 medium tomatoes, or 3 small]

2 large carrots, sliced

1 or 2 Celery stalks, diced

3 or 4 cups beef broth [depending on how soupy, you like your soup] [or 1 tsp beef bouillon granules per cup water] -- **option: sub in 2 cups V8 for 2 cups broth**

1 cup dry red wine of choice

1 Tbsp dried parsley

1 tsp dried basil

1 tsp dried oregano

1 tsp dried crushed Rosemary

1/2 tsp pepper

1 tsp salt

5 cloves garlic, minced

1 can cut green beans, drained

1 can kidney beans, drained and rinsed

1 cup peas

1 small diced zucchini 

1 cup corn kernels [frozen, canned-drained, or fresh]

1.5 cups diced potatoes [2 medium sized potatoes, or 3 small]

**in place of the individual carrots, corn, peas, and green beans- I sometimes use a bag of frozen mixed veggies**

**optional add in: dash of Worcestershire Sauce to taste, [1 tsp is usually pretty good for me]

Combine everything in a Large pot. Cover and bring to a boil, stir well and simmer for about 45-60 minutes stirring occasionally.  

Top individual servings with freshly grated Parmesan or Cheddar cheese. 

Serves 6-8

Lasagna Soup

All of the glorious taste of Lasagna in half the time!

for the soup:
1/4 lb. browned and crumbled, Italian sausage
1/4 lb browned, crumbled ground beef
1 medium chopped onion or 2 TB dried onion flakes

3 garlic cloves, minced or 1 tsp garlic powder

3 tsp. dried oregano
1 tsp dried thyme
1 tsp dried basil leaves
1 8 oz can tomato sauce
1
14-oz. can diced tomatoes, undrained
3 or 4 c. chicken stock

1.5 cups mafalda or fusilli pasta [or broken up lasagna noodles]
1/2 tsp salt
black pepper, to taste

for the cheesy goodness:

8 oz. ricotta

3/4 c. freshly grated Parmesan cheese
 [or 1/3 cup of powdered kind from can]
2 c. shredded mozzarella cheese

Heat 1 cup of water [helps separate the fat from the meat for better draining and lower fat content in the soup] in a large pot over medium heat. Add sausage and ground beef, breaking up into bite sized pieces, and brown for about 5 minutes.
Drain meat, then add onions, garlic, diced tomatoes and tomato sauce, plus all seasonings. Stir well to incorporate. Add chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer, covered, for 30 minutes. Add uncooked pasta and cook until al dente. [about 10 minutes]
Do not over cook or let soup simmer for a long period of time after this point, as the pasta will get mushy.
While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta and Parmesan.
To serve, place a dollop of the cheesy goodness in each soup bowl, ladle the hot soup over the cheese, then sprinkle some [ read: Generous heaping tower] of the mozzarella on top

Servings:  6-8
** If you are a Spinach lasagna fan , you can certainly add Spinach to this soup—Delicious!**

This Momma’s Chili with Homemade Seasoning

This Momma’s Chili

Seasoning mix:

1 TBSP flour 

3 TB chili powder 

1/4 tsp black pepper 

1 tsp: onion powder, garlic powder, paprika, salt, dried basil, ground cumin 

2 teaspoons dried parsley 

——

1 lb of ground meat: turkey, beef or bison

8 oz tomato sauce or 1 can diced tomatoes and juice, and 1 cup of water

2 or 3 cans of kidney or red beans( or combination of the 2)

——

In a good sized pot —so you have room to stir everything without stuff falling out—Over medium high heat, brown the meat until cooked through, stirring occasionally. I like to add a cup or 2 of water to the pan to help separate out the fat from the meat.

Once completely browned, drain the meat.

**While the meat is browning drain and rinse the beans.

Once the fat is drained,  pile everything into the pot with the meat and stir it all together. Cover and cook on medium to medium low heat for 20 minutes—stirring every 10 minutes or so.

After 20 minutes, it’s fine to eat then, or to let it simmer on low for up to another hour.

Homemade Baked Italian Meatballs

Baked Italian Meatballs 

INGREDIENTS:
1 pound ground beef or turkey, or half of each
1 teaspoon sea salt
1 small onion, diced , or 1/3 tsp onion powder
1/3-1/2 teaspoon garlic powder
1 TB Italian seasoning [oregano+thyme]
1/2 tsp basil or marjoram
1/2 tsp dried rosemary
1 tsp Worcestershire sauce
1TBSP milk

1 Egg
1/2 cup freshly grated Parmesan cheese , or 1/4 cup powdered from can
1/2 cup bread crumbs or panko crumbs

Makes 20-24 meatballs , *Mine were about 1.2-2 inches in diameter and it made 16 DIRECTIONS:  1. Preheat an oven to 400 degrees F (200 degrees C), and line baking pan with parchment paper [ or aluminum foil sprayed with cooking spray] 2. Place everything in bowl and mix thoroughly. Form into 1 1/2-inch meatballs, and place onto baking sheet.  3. Bake in the preheated oven until no longer pink in the center, 22-25 minutes.  Instead of baking these, you can simmer them in Maranara or meat sauce, Covered, for 30-35 minutes on medium low .

*NEW* Beef Pot Stickers

**My suggestion:
Forget trying to steam these suckers. Just go ahead and fry them and save yourself the considerable frustration of having them fall apart on you every time. The three ways I have tried to steam them have all ended in disaster. Which is ENTIRELY frustrating considering the time they take to put together. If I wanted a casserole, I would have just saved the effort. 

Make them into Baked Egg Rolls. The filling is GREAT!


These were Delicious and will definitely go into my repeat file. 
Adapted from http://theredspoonblog.com

Makes about 18-24

• 1/2 pound ground beef, or turkey, or Pork
• 2 tablespoon minced green onions [ 2 whole onions including white end]
• 1 cup shredded chinese [Napa] cabbage [or coleslaw blend]
• 1/4 tsp garlic powder
• 2 teaspoons soy sauce
• 2 teaspoons dry white wine, [or rice vinegar, or I used a white Merlot]
• 1 teaspoons minced peeled ginger [1/2 tsp ginger powder]
• 1 teaspoon sesame oil

Pot sticker or Wonton wrappers

1 tablespoon vegetable oil

-----------------------------

• In a bowl, combine first 8 ingredients.

• Place a heaping teaspoon of mixture in center of pot sticker wrapper. Lightly wetting the edges of the wrapper, fold over and press to seal. Repeat until all the filling has been used.

• Boil a large pot of water and add 1 tablespoon of oil. In two batches cook dumplings until cooked through and rise to the top, about 4 – 6 minutes. 

• Transfer to a plate with a slotted spoon. In a large nonstick skillet, heat vegetable oil over medium high heat. In two batches cook until browned, about 1 1/2 minutes per side. 

• Serve with Soy-ginger sauce, **or if your tastes run a bit sweeter—Mongolian Sauce.

Soy Ginger Sauce

In a bowl, stir together 2 tablespoons soy sauce, 1 1/2 tablespoons rice vinegar, 1 tsp ground ginger, 1 teaspoon sugar, and 1/4 teaspoon sesame oil. Garnish with minced chives.

** Only glitch I had was with my wrappers. They say WONTON wrappers and that they are suitable for ravioli, etc, but they totally fell apart with both recipes I used them with. I had to, instead, cook the filling all together and then put about a tsp of filling in the center of the wrapper squares and fold them into triangles then pan fry them in a couple TB oil for about 2 minutes on each side on about med-hi [#7 on my dial] totally skipping the whole boil step.

The dumplings/pot stickers I've ever had in a restaurant were steamed and the wrappers felt like fat cooked pasta, but the kind I was using just went soggy and the seams all fell apart dumping out all the filling.

—However, as eggrolls they were PERFECT.

one more try at steaming:

**steamer directions I need to try next time since my previous attempts at steaming were utter disasters

Cut a piece of parchment slightly smaller than diameter of steamer basket and place in basket.  Poke about 20 small holes in parchment and lightly coat with nonstick cooking spray.  Place batches of dumplings on parchment liner, making sure they are not touching.  Set steamer over simmering water and cook, covered until no longer pink, 8 to 10 minutes.

Hearty Three or 4 Bean Casserole

• 1 (15 ounce) can kidney beans, drained
• 1 (16 ounce) can favorite baked beans [I like Bush’s Country Style]
• 1 (15 ounce) can White or Black beans, drained
• 1/4 cup tomato sauce
• 1/4 cup favorite BBQ sauce
• 2 teaspoons white vinegar
• 1 tablespoon dry mustard
• 1/3-1/2 cup packed brown sugar [to taste]
• 2 TB Molasses
• 1 pound lean ground beef
• 4 ounces bacon, chopped [ I used turkey bacon]
• 1 cup chopped onion
• salt to taste
• ground black pepper to taste
• *Optional* 1/2 cup diced green pepper

Next time I make this, probably over Easter weekend, I'll likely add a can of green beans too. 'Cuz hey, I like green beans, and I think they'll add a needed bit o' color to these too. And also, make it a Hearty Four Bean Casserole. I can live with that.

Here is the 4 bean variation I told you about with: crumbled bacon, and baked, white, kidney, and green beans. Hold the ground beef. 

Directions:

1. In a very large skillet [mine Pictured is 5 QT, I think] over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
2. To meat mixture in skillet add: beans, tomato sauce, BBQ sauce, white vinegar, dry mustard, brown sugar, Molasses. Mix thoroughly, adding salt and pepper to taste.
3. Cover and heat over med-low for 20-30 minutes, stirring occasionally.
4. **or BAKE in large casserole dish, at 350 degrees, covered, for 30 minutes.**

Baked Asian Pot Stickers [a.k.a. Dumplings]

**Make sure you have PLENTY of time to make these puppies [allow at least an hour before they even START to cook!]— they aren't for a night when you are pressed for time that's for certain!**

*Makes about 40 Dumplings*
2 cups [half head] napa cabbage, sliced finely

1 lb browned ground meat: chicken, turkey, pork or beef [ I went with half turkey/ half beef] 

3 green onions, diced

1 clove of garlic, minced

1 cup shredded carrot

1 TB soy sauce
1/2 tsp salt

1 tsp sesame oil

Pot sticker [wonton] wraps

Vegetable  or canola oil (for cooking)

• Cook meat, drain grease and add: cabbage, green onions, garlic, carrots, soy sauce, sesame oil. Stir until thoroughly combined and cook on Medium for about 5-8 minutes [until cabbage and carrot is soft and wilty], stirring occasionally.
• Spread out the pot sticker wraps and scoop a heaping teaspoon of filling onto the center of each wrap. 
• Wet the entire outer edge of each pot sticker wrap with finger tips
• To fold the pot sticker: Bring corners up together and press seams together.
• Really make sure they are sealed, so the filling doesn't fall out.

**I've tried recipes that pan fry the steam and one that suggested boiling. Both met with less than stellar results. I liked the baking or steaming with an asian bamboo steaming basket methods best. 
*Next time I will mist dumplings with a spray bottle before baking to give them more of the traditional soft texture.

1.  Line baking pan with foil and spray with non-stick cooking spray [or use parchment paper.] Bake the pot stickers at 425 degrees for 8 minutes. Come out perfectly crispy outside with the piping hot filling juicy on the inside. * I fit about 20 pot stickers on a baking sheet*

**P.F. Chang's Mongolian Dipping Sauce**

1 tsp Extra light olive oil

½ tspn ginger powder

1 TB minced garlic 

½ cup soy sauce 

½ cup water 

1/4 cup dark brown sugar

2 large green onions 

Make the sauce by heating everything together to a boil, then reduce to simmer for 3-5 minutes. Remove from the heat. 

Bamboo Steamer directions: 

Lay a single layer of lettuce leaves along the bottom, leaving a bit of space in between, set dumplings on  lettuce. Perfect! Steam for about 12-15 minutes.

Old School Enchiritos like the kind Taco Bell *Used* to make back in the 1980s

Taco Bell reintroduced these a few years ago, but what they are today is a pale, pale, imitation of what the used to be. 

THIS is the recipe for the Old School original, the way I remember it.

Ingredients:
1 lb ground beef or turkey [93% fat free]
1.5 tablespoons chili powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika

1 tsp. dried oregano
1 tsp garlic powder
1/2 cup water
1 can refried beans
10 small flour tortillas (fajita size)
1cup, finely diced onion [1 small onion, diced]
2 (10 ounce) cans enchilada sauce *I like mine SAUCY, You could get away with just using 1 can*
2 [ or 3- I LOVE me some cheese!] cups shredded cheddar cheese
small can sliced black olives, drained

Directions:
In a medium bowl, combine the meat with the water in a skillet over medium-hi heat. Mix well with a wooden spoon or spatula, and break up the meat thoroughly as it cooks.

Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining. Add seasonings to the meat and combine well. [just like you do when making tacos]
Spray a large casserole pan with non-stick cooking spray.

• Spoon about 3 tablespoons of refried beans down the center of each tortilla.
• Spoon 3 tablespoons of meat on top of the beans, followed by a couple teaspoons of finely diced fresh onion.
• Fold the two sides of the tortilla over the beans and meat and carefully place in the casserole dish.
• Pour all of the red sauce over the top of the enchiritos, then sprinkle  the shredded cheddar cheese over the top, and finally the sliced black olives.

Cover with foil and bake at 350 degrees fahrenheit  for 30 minutes]. 

*Garnish with sour cream if desired. *

Unstuffed Peppers Skillet Dinner

a.k.a. deconstructed stuffed bell Peppers

Servings: 4-6

Ingredients:

• 1 lb ground beef, or ground turkey
• 2 green peppers, sliced and diced
• 3/4 cup minced onion [whole medium onion, minced]
• 1 teaspoon garlic powder
• 1 teaspoon salt
• black pepper to taste
• 28 ounce can crushed tomatoes 
• 1-2 TB Worchestershire Sauce
• 1 cup cooked rice
• 2 cups shredded cheddar
• couple shakes of Tabasco Sauce, depending on how zesty you like it

Directions:

1. Brown ground beef or turkey; drain and rinse off fat.
2. Return meat to large skillet.
3. Add onion and green peppers, crushed tomatoes, seasonings and cooked rice. 
4. Cook on med-low for 30 minutes
5. Serve in a bowl topped  [or in my case, LOADED] with shredded sharp cheddar cheese

**I worked with uncooked instant rice in step#4, and added equal water to rice ratio. Results were great and saved an extra prep step—which I am Always in favor of!**

Favorite Meatloaf I grew up on

Favorite Meatloaf I grew up on

1 lb ground beef or bison

 8 oz. tomato sauce

1 tsp salt

1 tsp spicy mustard

1/2 tsp garlic powder

1/2 tsp black pepper

3/4 cup oatmeal

1/4 cup milk

1/2 cup finely chopped onion [or 1 tablespoon dried minced, or 1 tsp onion powder]

1 egg

2 tsp Worcestershire 

Mix everything together in a medium bowl. Smoosh it all together with your hands. Go ahead, put them in there and squish, squish, squish some more!  You know you want to!! Then dump it into the greased pan and  pat-a-cake a nice little loaf lump out of it about 2 inches thick.

Bake in greased 9 inch pan, 400 degrees for 1 hr

My mom used to make a tasty gravy from the drippings by mixing together about 2 TB flour with about 1/2-1 cup water--depending on the amount of drippings and amount of gravy desired— and adding it slowly to the drippings while using whisk. Let simmer a few minutes until thickened. Salt and pepper to taste,  or add a bit of beef bouillon to fill out the flavor a bit if there are limited drippings.

 I never really have any drippings in the pan, so maybe it depends on the meat I use— [which is usually ground turkey in lieu of pork, and 96% lean ground chuck.] 
I really miss the gravy, maybe I need to stick with the original recipe next time I make it...

Irish Beef Stew with Guinness *Guinness Beef Stew REVISED*

Because its still 95 degrees here in Tennessee the next to last week of September, and because I sooooo want for Fall to finally arrive, I am menu planning recipes to celebrate its impending arrival. Maybe Fall will hear about my love for it and come to my house for an extended visit. Maybe?

Ingredients:

• 1-½ pound lean beef stew meat, cubed
• 1 large Yellow Onion, diced
• 2 cups Low Sodium Beef Broth
• 1 cup Guinness  [to be honest, I use pretty much the whole 11 oz. bottle]
• 3 cloves garlic
• 1 teaspoons Dried Thyme
• 1 tsp rosemary
• 3 whole Bay Leaves
• 3 whole Carrots, Peeled and Cut Into 1" Chunks
• ½ pound Baby Red Potatoes, Scrubbed and Halved
• 3 TBSP Flour
• 2 TBSP Extra light olive oil
• 1 tablespoon Chopped Flat Leaf Parsley , or 2 tsp dried parsley flakes

 Instructions

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and bring to boil. Once boiling, cover and reduce heat to low and simmer for 45 minutes to 1 hour, stirring occasionally.
 Check for salt and pepper before serving.

Serves 4

Meatloaf, beatloaf. I...well, I LIKE meatloaf.

Meatloaf, beatloaf. I...well, I LIKE meatloaf:

1 tsp onion powder--1 heaping TBSP dried minced, or 1 large onion chopped fine

1 tsp garlic powder--**or 1 minced clove of garlic

2/3 cup oatmeal

1/3 cup milk (not skim)

1 pound 96% lean ground beef, **or any combination of ground turkey, pork, bison and beef

1 large egg

2 teaspoons Worcestershire sauce [if making without beef go with 1 tsp]

1/4 teaspoon dried thyme

1 teaspoon salt

1/4 teaspoon pepper

1 cup tomato sauce or ketchup

2 TBSP parsely flakes

Squish it all together and lay it in a greased 9X9 or 9X5 pan. I use a glass bread baking dish to hold all of the juices inside of the loaf.

350 Degrees  1 hour