Never Have I Ever Made ~ # 7

Cottage Pie.

Yup, that school lunch staple, that I loved by the way, I’ve never made this my self.

Now, there’s a difference between Cottage Pie and Shepard’s Pie – one has ground Beef and the other is Lamb, but then everything else is pretty much the same.

This dish is simple and budget-friendly.

And that lovely topping of Mashed Potatoes, YUM!

Cottage Pie

1 teaspoon Salt, plus more to taste

3 large (1 1/2 to 2 pounds) Potatoes , peeled and quartered

8 tablespoons (1 stick) Butter, divided

1 medium Onion, chopped (about 1 1/2 cups)

1 to 2 cups frozen Mixed Vegetables

1 pound Ground Beef (I use 80/20 lean)

1/2 cup Beef broth (or more if want more “gravy”)

1 teaspoon Worcestershire sauce

1 teaspoon each of fresh Thyme & Rosemary, finely chopped

2 Garlic Cloves, minced

Salt & Pepper to taste

Preheat the oven to 400°F

Place the peeled and quartered Potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of Salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

While the Potatoes are cooking, melt 4 tablespoons of the Butter in a large sauté pan on medium heat. Add the chopped Onions and cook until tender, about 6 to 10 minutes.

Add the Ground Beef and sauté until well browned.

Add the Garlic and frozen (by now partially de-frosted) Mixed Vegetables and stir until the Garlic is fragrant, about 1 minute.

Add the Worcestershire sauce and Beef broth.

Bring the broth to a simmer and reduce heat to low.

Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Season with S&P to taste.

When the Potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoons of Butter.

Mash with a fork or potato masher, taste, and adjust seasonings with Salt and Pepper.

Spread the cooked Beef filling mixture in an even layer in a large baking dish, like a 9 x 13-inch casserole.

Spread the mashed potatoes over the top of the Ground Beef mixture.

Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Bake until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler.)

AH YUM!!!

Remember, a recipe is simply someone else’s idea, take it and make it your own.     

Cook for your friends and family!    

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.    

MAHALO! 

Hawaii-Style Chopped Steak

This post is another one of those, ‘I don’t want to forget this recipe’ entries.  It’s so ONO (delicious in Hawaiian).

I found this recipe when I was searching the WWW for something different to make for dinner.
I clipped it from the Honolulu Star Bulletin, circa 2008.
I did put my own twist on it, you’ll find those differences
posted below in red ink.
It’s a different way to serve Beef Steak, whether it’s Flank, Tri Tip,
Sirloin or Skirt.

 

Chopped Steak

“Favorite Island Cookery Book IV” Honpa Hongwanji Hawaii Betsuin (1985)

1 pound tender beef, thinly sliced (I used 1/2lb. NY Strip, `cuz that what I had)
2 tablespoons vegetable oil (Peanut Oil)
2 onions, sliced 1/4-inch thick (I used about 1 C.)
+/- 1 C. Sweet Bell Pepper, sliced
1 teaspoon cornstarch
1 teaspoon water
+/- 1/2 C. Chicken Broth

» Seasoning:
1/4 cup soy sauce
2 to 3 teaspoons sugar (I used 3 tsp.)
1 teaspoon vinegar (I used a scant tsp. of Rice Vinegar)
1-inch piece ginger, grated (this sounds like alot, but it works)
1 clove garlic, grated or minced (I used approx 1 Tbsp. larger mince)

 

 

Combine seasoning ingredients. Add beef and marinate 20 minutes.

Heat oil in pan (Wok on med-high); add onions and peppers, cook until barely soft. Remove. (We like crisp-tender Veg)

Place beef in pan with seasoning. Stir-fry until cooked through (cooked to Mid-rare). Remove, leaving seasoning liquid in pan.

Combine cornstarch and water; stir until smooth. Add to seasoning liquid and simmer until thickened. If the Sauce is too thick for your liking, add in the Broth and stir again. I wanted some gravy for the Rice. Return beef, peppers and onions to pan. Serves 4. (2 hungry adults, it was half the meat called for).

Remember, a recipe is simply someone else’s idea,
take it and make it your own. 

Cook for your family !

Hawaii-Style Beef Stew, My Way

*** Before we get started, I just wanted to say TODAY
marks my blog’s 8th birthday 
I’m very excited as well that my blog also JUST
received it’s 100,000 hit!!! 

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Once again, I’m posting this recipe mostly for myself. I don’t make this dish very often and can never remember how I did it the last time that came out so dang ONO !! 
I refer back to my blog often for not only inspiration, but the “how to” sometimes.

 

Hawaii-Style Beef Stew, My Way

6-8 servings

2 lbs. boneless Chuck Roast or Stew Meat, 1-1 1/2″ diced & patted dry (I buy Chuck Blade when it goes on sale, butcher it and freeze it for later use )
2 Tbsp. Vegetable Oil
1/2 large Sweet Onion, 1/2″ dice, divided (I use Maui or Vidalia Onions)
1 Tbsp. Tomato Paste
3 Tbsp. Flour
1 Bay Leaf
2-3 Qts. Beef Broth
1 1/2 C. Carrots, 1/2 ” dice
1 1/2 C. Celery, 1/2″ dice
1 15 oz. can Diced Tomatoes (I use Petite/No Salt Added)
1 large Russet Potato, 1/2 ” dice
S&P to taste
Approx. 2 Tbsp. Wondra Flour + Water for a thickening Slurry

In a large Dutch Oven over medium-high, heat the Oil and brown the Meat in batches. Set aside on a plate.
Add about 1/3 of your chopped Onions and sauté for about 2 minutes.
Add the Tomato Paste and stir for about 2 minutes.
Add the Flour and again, stir for about 2 minutes.
Add back in the Meat along with any accumulated juices and the Bay Leaf; about 2 quarts of broth, enough to just cover the Meat. Cover, bring to a boil and reduce the heat to simmer for 2 hours or until the Meat is just tender.
Add the Potatoes, Carrots and Celery and simmer until the Potato is fork-tender. You might need to add more Beef Broth, so keep an eye on it. You want a good ratio of goodies to gravy !!!

Taste for seasoning.
Thicken the now GORGEOUS broth with your Slurry to your desired consistency.

Stews (as well as Soups) taste better the next day.

In Hawaii, we like our Stew And Rice, and say it as one word 

Who doesn’t adore Gravy and Rice?   I always make lots of Gravy!

But you serve your Hawaii-Style Beef Stew how your family enjoys.

Cook For Your Family !!

Hamburger Curry Stew, Cheap And Friendly

***

I’m re-blogging this post from February 6, 2018.  Why you ask?  Well, I’ve been re-reading my Blog and thinking about how much of my “Cheap And Friendly Family Meal” recipes actual cost.

So what I’m doing here is adding the cost of each ingredient in Red and then a total as well.

Now keep in mind that prices in your area may be different from what I calculated, but still, this is an inexpensive meal, period!

And ya know, during this whole SIP Mode that we’ve been in, it’s getting harder and harder to come with something out of the box to put on your table, I know I’ve been stump many a night.  I sure hope this will help you.

***

 

Most of you know that I am from Hawaii and we MUST  be careful with our pennies, because EVERYTHING is so expensive over there.  Ground Beef is something that is readily available as well as an inexpensive protein.  You can even find this dish on menus in restaurants in Hawaii, that’s how much we like it!

I was challenged the other day by an “online pal” to come up with Budget-Friendly dishes that featured Hamburger, Root Vegetables, Beans, Potatoes, Lentils, Rice, canned Tomatoes and frozen Vegetables.  There are so many ways you could put that list of ingredients together and come up with a super supper!

But my mind kept creeping back to an old favorite from my childhood.  I didn’t really have a recipe per se, I usually cook by feel but wanted to put together a recipe for her that would make sense.  I did a search on the WWW and found a YouTube vid from CookingandCrafting; it hit a note for me and I took it from there (Mahalo Beth).

Auntie Doni’s Hamburger Curry Stew

(4-6 Servings)

 

1 lb. Ground Beef (or Turkey or Chicken)  $5.00

1 Tbsp. Vegetable Oil  $0.03

½ -3/4 C. Sweet White Onion, diced  $0.15

1 Celery Stalk, sliced  $0.10

2-3 C. Beef Broth  $2.00

2 C. Potatoes, diced (use whatever kinda of `spud you have)  $0.88

1-2 Tbsp. Curry Powder (to taste)  $0.25 – including the S&P and Flour

S&P to taste (you GOTTA  taste as you go!)

1 ½ C. frozen Mixed Vegetables (or just Peas and Carrots too, any kind is good)  $2.00

1 Tbsp. Flour

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Total: $8.41

4 servings = $2.10/serving

6 servings = $1.41/serving 

In a good sized pan, heat the oil over medium-high; add the Onions and cook until just translucent.  Now toss in the ground Beef, breaking it up with a wooden spoon, brown well.  Drain off any excuse fat.  At this juncture add the Celery, Broth, Potatoes, Curry Powder and S&P to taste.  Bring to a boil, cover, reduce to a good simmer and cook for about 15 minutes (maybe 20 if you cut the Potato kinda big-ish), or until the Potatoes are tender.  Add the frozen Veg, bring back to a boil and mix the Flour in a cup with some extra Broth; slowly add this to the pot to make some good kine GRAVY!!!

Simmer until thickened and the Veg is heated through but not soggy and falling apart.  Taste it again, howzit, good?  Adjust at this point, more Salt, no?  Pepper?  Curry?  How’z the gravy?  Maybe some more broth?  Me, I couldn’t stop TASTING!

MMM!

Serve over steamed White Rice or as is, any which way, it’s ONO (that’s delicious in Hawaiian)!

Enjoy!

And as always, remember a recipe is just someone else’s idea, take and make it your own.

Kitchen Fail ~ Part 5

And Speaking Of Sloppy Joes …

I can’t recall where I say this idea, I think it was on Pinterest … Philly Cheesesteak Sloppy Joes.

These were THE  worst Sloppy Joes I’ve ever had, REALLY! Do not make these,
ever

I’m not going to bother giving you the recipe, if you must make this you can do one of those WWW searches.

I mean the idea sounds great, but the flavor was way off base.
Maybe if I started out with Chef John’s Recipe and then simply added the Provolone cheese to melt over the top?

Hmmm, I might try that at some point, I dunno, but DH really did not like this one.
.

The BEST Sloppy Joe I’ve Ever Had, REALLY!!

I’m not sure if I made mention that I subscribe to YouTube; I even have my own channel. Anywhos, I follow Chef John on the Food Wishes channel, he’s great! I was watching this one episode awhiles back on making Sloppy Joe’s, sounds kinda mundane, but trust me when I tell you watch this video and print out this recipe and make it,
today!

Here’s what I gathered together for my rendition.

I made slight changes to accommodate my 1 pound of ground Beef that I always have stocked in my deep freeze. As you can see on the Allrecipe website, you can adjust the number of servings to best make those changes.

OH BABY BABY!
Them’s some good eats! Note to self: let’s make this again real soon!!!

I added some Hot Cherry Peppers on DH’s Sloppy Joe and none for me, thanks, I’m a light weight when it comes to heat.

As Chef John says, “… ENJOY!”