Calendar

December 2016
SunMonTueWedThuFriSat
 << <Aug 2017> >>
    123
45678910
11121314151617
18192021222324
25262728293031

Announce

Who's Online?

Member: 0
Visitor: 1

rss Syndication

Posts sent on: 2016-12-23

23 Dec 2016 
Baked Potatoes are great, but I don't know a single person who eats beef casserole slow cooker plain. It was that realization that led me to want to write this article. How fun it is to add a topping to a potato and give it that extra flavor. Plus the kids like to get in to the action and when they create their own food, they usually want to eat it. Read this article to discover the top 10 potato toppers.


When I beef casserole, I make it chockfull of veggies. If I find that I have a bit of zucchini leftover from another dinner, I'll cube it up and add it the last half hour of cooking. I've been known to throw in frozen peas at the very end of cooking, and I know I've added bits of green and red bell pepper I've found lingering in the fridge that need to be used up. Don't be afraid to add veggies that you need to use up to your beef stew. Feel free to substitute chicken (boneless skinless breasts or thighs cut into cubes work great) or make a vegetable stew using rustic cuts of carrots, celery, potatoes, zucchini, summer squash, tomatoes, rutabaga, turnip, parsnip and maybe even some cabbage. Use vegetable broth instead of beef broth/stock to make it truly vegan.





Then there was feeding the now six people in the household. Soup, chicken and dumplings, beef stew jamie oliver, Hunt's spaghetti sauce (now $1.29 a can, used to be $0.99) and pasta (also up from $0.59 to $1.00 if you catch a sale). All very starchy foods, all enough to feed the crew, yet not enough to buy fruits and vegetables and make certain there was enough of a nutritional value to meet everyone's needs. Still no food stamps nor any subsidized help from the government, I have a job and I am mom.


It sounds so obvious to double up on recipes, but how often to we do it? Somehow we have visions of being knee deep in pounds of raw ground beef and chopped onions. However, if you are going to chop one onion, you may as well chop two. If you are going to brown one pound of ground beef you may as well brown two. And so on. You have one dirty pan, but two meals. One to eat now and one to act as one of those freezer meals which are a total blessing on chaotic days.


So today I'm going to show you what I've been able to do with my brand new crock pot. I'm going to show you how I used it to make a week's worth of absolutely delicious sweet potato beef stew in just under 60 minutes.


Braising steak is one of the most economical types of beef. When properly cooked it is fork-tender and melts in the mouth. For a beef casserole with potatoes, chop the steak into bite-sized cubes. Fry in a little oil until browned. Add to a pot with beef stock, garlic, herbs and seasoning. Simmer for an hour and a half. Add chopped vegetables such as potatoes, carrots, onions and mushrooms. Simmer for another half hour. Stir in a flour and butter mixture to thicken the gravy.


Similarly how you present your menu is as important as how you serve the actual food. The menu is where the customers invest maximum time just after eating the food. Therefore, your menu card should have all the items listed conveniently for the customers to read. You should make sure that the print on the menu card is legible in the lighting you have set up inside.


Heat your bread and toss together a quick salad. Serve with a steaming bowl of this hearty beef stew and you will see smiles around the table as your family and friends take comfort in the time-tested meal.
Admin · 130 views · Leave a comment