Salisbury Steak

Growing up my mother referred to these as "hamburgers with gravy". Well, these have a hidden agenda .. veggies. My daughter is currently anti-onion. When you puree them into the sauce then suddenly "mmm, mom this is good" becomes the motto. Who needs to know? Certainly not Cate.

1 pd of ground beef
1/2 c. bread crumbs
1 egg
1 14.5 oz can of low sodium beef broth
2 tbsp olive oil
1 tbsp tomato paste
1/2 onion, chopped
1 carrot chopped
1 clove of garlic minced (or 1 tsp pre-minced garlic)
1/4 tsp dried thyme
1/2 tsp salt
A good pinch of pepper

In a saucepan, over medium heat, add the olive oil, onions, carrots, the garlic, and pinch of salt and pepper. Saute until softened, approximately 5 minutes. Add the tomato paste and heat until fluid and melted into the vegetables. Next, add the beef broth and turn the heat up to high. When the sauce begins to boil, reduce the heat to medium and simmer for 5 minutes.

While the sauce simmers, in a large bowl, add the bread crumbs, salt, pepper and give them a good stir to combine. In a separate bowl, beat the egg.

Back to the sauce, taste it and adjust your seasoning if necessary. Remove the sauce from heat and using an immersion blender, a blender, or food processor, blend the sauce until smooth. Remove a 1/4 cup of sauce and set the remaining aside.

Slowly add the sauce to the egg, mixing to incorporate. Pour the egg mixture into the bread crumbs. Crumble the ground beef on top of the bread crumbs and mix to combine. Do not over mix, it will tighten the meat and your "steaks" will be tough. Let the mixture rest for 5 or so minutes. Go do something else (I wash up the dishes I've used so far, or peel potatoes). Separate into 6 oval patties. A trick I learned from Rachael Ray is to NOT make the center of the patty as thick as the sides. Then when the patty cooks it'll be the same thickness when it's done.

Heat a large skillet over medium high heat. Add the patties and fry for 5 minutes on both sides, or until they are firm when you press on the center. Drain on a paper towel.

Pour off any grease that may be in the pan and add the sauce. Low the heat to low. Add the patties, flipping to coat them in the sauce. Cover the pan and simmer in the sauce for 5 minutes.

Makes 6 servings.

Mexican Lasagna

Legend has it that Garfield invented this dish while on siesta in Chihuahua. It was such a hit that the people rallied around Garfield, declaring him El Presidente! Unfortunately, Garfield's developmentalist policies - including price caps on pasta and cheese - soon proved unpopular with the junta. Garfield was exiled and his recipe stolen by the drug cartels - but he was not to be deterred. Together, with Jon "The Engineer" Arbuckle and Odie "The Nose", Garfield struck out to recover his beloved Mexican Lasagna... but I got there first! Aye! It's mucho delicioso!

1 pound of lean Ground Beef

1- 15 oz can of Pinto Beans (not in sauce)

1- 15 oz can of Black Beans

1- 11 oz can of Mexican style Corn

1-14.5 oz can of your favorite Mexican style chopped tomatoes

4- 8 inch Flour or Corn Tortillas

1-8 oz bag of Shredded Cheese (Mexican style or Cheddar are fine)

1 packet of Taco Seasoning (I used Low Sodium Chicken Taco Seasoning)
1 tbsp Worcestershire Sauce

1 tsp granulated Garlic

Salt and Pepper to taste

Preheat your oven to 350 F. In a pan, over medium heat, add the ground beef, taco seasoning, and Worcestershire sauce. Brown the meat, breaking it up as it cooks. Drain the black and pinto beans and rinse, if desired. Put the beans in a bowl. Add the garlic and salt and pepper to taste, mix well. With a fork, or potato masher, mash the beans together. The consistency is up to you. Set aside. In a blender, or food processor, puree the tomatoes. Set aside, this is your sauce. Once the meat is cooked, add the Mexican corn and saute until all the liquid is absorbed. Spray an 8 in cake pan with non-stick spray or olive oil. Add enough sauce in the bottom of the cake pan to cover. Place a tortilla on the sauce. Sprinkle the tortilla with cheese. Add half the meat mixture. Do one quick turn around the pan with your sauce. Sprinkle with cheese. Add another tortilla. Sprinkle with cheese. Add your beans next and again, do one quick turn around the pan with the sauce. Sprinkle with cheese. Add another tortilla. You guessed it, sprinkle with cheese. Add the remaining half the of meat mixture and another turn around the pan with the sauce. Sprinkle with cheese. Add the last tortilla. Cover with remaining sauce and sprinkle with cheese. Cover with foil and bake for 30 minutes, until hot and bubbly. Uncover and bake another 5 minutes. Let sit for 5 minutes before cutting.

Serves 6

Note: The purpose of sprinkling the cheese throughout is to help hold the entire lasagna together. You do not need much between the layers.

Easy Vegetable Beef Soup

This soup is such a simple and quick fix! It can literally be thrown together in one pot and on the table in approximately 30 minutes. It goes down great on blustery cold autumn days, or after a romp in the snow! Serve it with a nice warm crusty bread and you have a meal fit for a king!








2 pounds Beef, cubed ( I use a Chuck Roast or whatever is on sale)
1 small Yellow Onion, chopped
3 tablespoons Olive Oil
32 ounces Beef Stock
32 ounces Water
1 - 29 oz. can Tomato Sauce
3 Bay Leaves
16 oz. Regular Frozen Mixed Vegetables
3 small Red Potatoes, washed and cut into small cubes
8 oz Bow Tie pasta
Salt and Pepper to taste

In a stockpot, over medium high heat, add your olive oil. When the oil's hot, add the chopped onion and beef. Cook the beef until it's browned on all sides and the onion is soft. Add the bay leaves, beef stock, tomato sauce and water. Next add the vegetables and potatoes. Bring the soup to a boil, then add the pasta. Boil until the pasta and potatoes are tender, approximately 8 to 11 minutes.

Season to taste.

Serves about 8-10 (depending on how hungry, or how cold, you are)

Once you have basic recipe down, it's incredibly versatile also! For instance, use your left over roasted chicken (or turkey! The holidays are near!), switch the beef stock for chicken and omit the tomato sauce (or even leave it in) and viola!! You have chicken soup better than anything you would get out of a can! Or, for you vegetarians ... omit the meat, and switch to vegetable broth.

If you decide to leave out the tomato sauce, I would thicken the broth slightly by dissolving some cornstarch in cold water and stir the mixture into the soup while it's boiling. You don't want the broth too thick; just enough to give it some body.

Be on the lookout for my Olive Oil Bread! It's great for dunking and soaking up all the wonderful broth!