Carol’s Comfort Foods

Quick and Easy Meal! 

Yield: 4 Servings

INGREDIENTS

1 lb lean ground beef

½ cup ketchup

1 tablespoon Worcestershire sauce

1½ cups frozen peas and carrots

2 cups leftover mashed potatoes

PREPARATION

Preheat oven to 400 degrees F

In a large skillet over medium-high heat, sauté the ground beef for 6-8 minutes, or until the meat is cooked through, stirring frequently to break up the meat.  Drain, if needed.  Add ketchup and Worcestershire sauce and stir well to combine.  Add peas and carrots and stire well to combine and defrost.

Place 1 cup of meat mixture into four large ramekins and top with about ½ cup mashed potatoes, spreading to cover the meat.  Place the ramekins on a baking sheet.  Bake for 10 minutes or until the tops are golden brown and then remove from oven.  Let cool for 5-10 minutes before serving.

Yield: 6 Servings

INGREDIENTS

1 ½ lb stew meat, typically cut into 1-2 inch cubes

4-5 tablespoons vegetable oil

½ cup all purpose flour

4 medium potatoes, peeled and chopped into cubes

3 carrots, peeled and diced

1 small yellow onion, finely chopped

3 gloves garlic, minced

1 cup frozen vegetables, either corn, peas or green beans

1 bay leaf

48 ounces of low sodium beef stock, I recommend College Inn brand

Salt and pepper, to taste

2 tablespoons cornstarch

PREPARATION

In a pie plate or other flat dish, add the flour and season with salt and pepper.  Dredge the beef stew cubes in the flour mixture, coating thoroughly and set aside.  Heat 2 tablespoons of oil in a large skillet and sauté the carrots and onions for a few minutes until they are crisp tender.  Add in the minced garlic and sauté for an additional minute.  Remove carrots, onions and garlic from skillet and add to the Crockpot.  In the same skillet, add more oil and slowly add the beef stew cubes that have been dredged in flour, in batches and cook until lightly browned all around.  When browned, place the stew meat in the Crockpot, adding the potatoes, frozen vegetables and bay leaf. 

Cover with beef stock, about 48 ounces, depending on the size of your Crockpot.  Cook on low heat in the Crockpot for approximately 8 hours or on high heat for about 4-5 hours.  When the stew meat, carrots and potatoes are tender, you will need to thicken the stew.  Combine the cornstarch with a small bit of water (approximately 2-3 tablespoons) and stir until blended with no lumps.  Turn the Crockpot to high and drizzle the cornstarch mixture into the stew, stirring well.  Continue to stir the stew mixture until it has thickened.  Remove from the Crockpot and serve with a green salad and some hot biscuits.

Yield:  6 Servings

INGREDIENTS

2 tablespoon olive oil

2 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ teaspoon dried thyme

Salt and pepper

1-1 ½ lb boneless beef top round, cut into 6 large chunks

5 potatoes cut into 1 inch chunks

2 cup baby carrots, sliced diagonally

16 ounces low-sodium beef stock

1 medium sweet onion, chopped

2 cloves garlic, finely minced

1 bay leaf

2 tablespoons cornstarch

PREPARATION

In a sauté pan, melt butter and then add 1 tablespoon olive oil.  Add the carrots and onions and sauté until carrots are crisp-tender and onions translucent.  Add the chopped garlic and cook for an additional 1-2 minutes.  Transfer the carrots, onions and garlic to the Crockpot and reserve.  In a bowl, combine the flour, thyme and, salt and pepper.  Dredge the meat through the flour mixture, coating well.  Add another tablespoon of olive oil to the sauté pan and bring to medium heat.  Add the meat and brown on each side for approximately 3-4 minutes.   

Transfer to the Crockpot and add the stock and bay leaf.  Cook in the Crockpot on low setting for approximately 8-10 hours, or until the beef and carrots are tender.  When done, remove beef and vegetables from the Crockpot and place on a serving platter.  Cover with aluminum foil to stay warm and set aside.  In a small cup, place the cornstarch and add a couple tablespoons of the remaining stock in the Crockpot.  Stir together well and then gradually add to the stock mixture.  Adjust the Crockpot temperature to high and stir the gravy for approximately 10 minutes, until thickened.  Remove from Crockpot and serve with the pot roast and vegetables. 

Yield: 4 Sandwiches

INGREDIENTS

¼ cup good olive oil

¼ cup balsamic vinegar

1 teaspoon fresh basil, finely chopped

1 teaspoon fresh thyme, finely chopped

1 teaspoon marjoram

1 tablespoon granulated sugar (optional)

1 lb boneless beef top sirloin, cut 1-inch thick

2 large red peppers

Fresh basil leaves

4 - French-style rolls, split and toasted

PREPARATION

For marinade, in a screw-top jar, combine oil, vinegar, chopped basil, thyme and marjoram.  Add sugar, if desired.  Cover and shake well.  Set aside ¼ cup in refrigerator for dressing. 

Place meat in a resealable plastic bag and set in a shallow dish.  Pour marinade over meat and seal bag.  Marinate in the refrigerator 4-6 hours, turning bag occasionally. 

Meanwhile, remove stems from the red peppers.  Halve lengthwise, remove seeds and membranes.  Cut peppers into 1-inch wide strips.

Preheat grill to medium.  Drain meat and reserve marinade.  Grill meat uncovered to desired doneness, turning once.  Allow 14-18 minutes for medium rare (145 degrees F) and 18-22 minutes for medium (160 degrees F).  Add pepper strips the last 8-10 minutes of grilling, turning and brushing with marinade occassionally during the first 5 minutes of cooking.  Discard any remaining marinade.

Let steak rest for 5 minutes and then thinly slice.  To serve, arrange basil leaves and pepper strips on rolls and then top with steak slices.  Drizzle sandwiches with vinaigrette dressing.   

Source:  Green Gold Herbs – Plant City, FL

My version of the famous “Cincinnati Chili”

Yield:  6 Servings

INGREDIENTS

1 tablespoon vegetable oil

1 ½ lb ground beef

½ cup yellow onion, finely chopped

1 – 1 ¾ ounce package chili seasoning mix

½ cup water

1 can (14.5 ounce) diced tomatoes, not drained

1 can (15 ounce) chili beans, not drained

½ lb favorite pasta, I recommend spaghetti or elbow

1 cup grated cheddar cheese, for garnish

½ cup chopped green onions, finely chopped for garnish

PREPARATION

Cook pasta, per instructions.  While pasta is cooking, in a large skillet heat oil and sauté ground beef and onions, until the beef is no longer pink and the onions are translucent.  Add in the garlic to the meat mixture and cook for about 3-4 minutes.  Stir in the chili seasoning mix, tomatoes, water and chili beans.  Bring mixture to a boil and then cover and simmer for about 20-25 minutes, until chili is thoroughly heated and some excess water has been absorbed.  Ladle over the hot pasta and garnish with grated cheddar cheese and chopped green onions.

Great way to use leftover mashed potatoes!

Yield: 4 Servings

INGREDIENTS

1 ½ lbs ground beef

8 tablespoons unsalted butter

1 yellow onion, finely chopped

1 cup carrots, diced

½ cup corn, fresh or frozen

½ cup peas, frozen

½ cup beef broth

2 lbs potatoes, peeled and quartered (or use leftover mashed)

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper

Smoked paprika

PREPARATION

Boil potatoes in salted water, until tender.  While potatoes are cooking, melt 4 tablespoons butter in a large sauté pan.  Add onions and carrots and cook over medium heat until tender.  When carrots and onions are tender, add in the corn and peas and cook for a few minutes longer, until they are tender.  Add in the ground beef and sauté until the meat is no longer pink.  Add salt, pepper, Worcestershire sauce and beef broth to the meat and vegetable mixture.  Simmer on a low heat for approximately 10 minutes.

When potatoes are cooked, mash them with the remaining 4 tablespoons of butter, adjust the seasonings to taste. 

In a 9×13x2 inch baking pan, place the beef mixture on the bottom.  Cover the top with the mashed potatoes, making sure that potatoes cover all the beef and vegetable mixture.  Sprinkle with a small bit of smoked paprika.

Bake in a 400 degree oven until the pie is bubbling and the potatoes are lightly browned, approximately 20 minutes.  Remove from oven and serve piping hot.

Adapted:  Simply Recipes

Yield: 6-8 Servings

INGREDIENTS

1 lb ground beef

1 cup onion, chopped

1 cup green pepper, chopped

3- 16 ounce cans of chili beans, undrained, I prefer Bush’s beans

1-6 ounce can of tomato paste

2 cloves garlic, finely chopped

½ cup of water

1 tablespoon chili powder

1 teaspoon dried oregano

1 tablespoon smoked paprika

Toppings

Sour cream

Green onions, finely chopped

Grated cheddar cheese

PREPARATION

In a large stockpot, add the ground beef, onions, green peppers and garlic.  On a medium-high heat brown the ground beef.  Drain off an excess fat from the meat.  Add the chili beans, tomato paste, water, chili powder, oregano and smoked paprika.  Bring to a boil and then simmer for about 1 hour or longer on low heat until onions and green peppers are tender. 

The longer you simmer, the more time the flavors will have to meld and make the chili more flavorful.  This is a mild chili, if you prefer spicier, add more chili powder and smoked paprika, to taste. Serve piping hot with assorted toppings.

Serves 6

INGREDIENTS

1 lb ground beef

½ yellow onion, finely chopped

1 glove garlic, finely chopped

2 tablespoons Italian flat leaf parsley, rough chop

2 eggs

1 sleeve of saltines, crushed or ½ -3/4 cup bread crumbs

3 tablespoons ketchup or your favorite BBQ sauce

6 – 1 inch cubes of your favorite cheese, I prefer Fontina or Mozzarella

PREPARATION

Preheat oven to 350 degrees F.  In a large mixing bowl, add the ground beef, onion, garlic, parsley, BBQ sauce and eggs.  Mix well together and then add in the crushed saltines or bread crumbs.  The meatloaf should be somewhat “sticky”, but not too wet.  With your hands, take about ½ - ¾ cup of the meatloaf mixture and form it into a thick mini loaf shape.  Press the cheese cube into the center of the loaf.  Press into a large muffin pan; the meatloaf should come to just about the top of the pan.  Spread some additional BBQ sauce on the top and about halfway through the cooking process, add a bit more grated cheese.  Cook the mini meatloaves for about 30-40 minutes.  Remove from muffin tins and serve. 

Serves 6

INGREDIENTS

8 ounces of Ziti pasta, uncooked

¾ lb ground beef

3 cups or 28 ounce jar of good spaghetti sauce

1 ¾ cups of ricotta cheese

2 cups shredded mozzarella cheese

1 tablespoon fresh basil – roughly chopped

½ teaspoon salt

Salt and fresh grated pepper to taste

Grated Parmesan cheese

PREPARATION

Preheat oven to 350 degrees F

Cook pasta according to package instructions. In large skillet over medium heat, brown meat until thoroughly cooked. Drain. Stir in spaghetti sauce and simmer for about 10 minutes. In a small bowl, stir together the ricotta cheese, 1 cup mozzarella cheese, basil, salt and pepper. Set aside. Toss hot pasta with the meat sauce. In a 9×13x2 inch baking pan, spoon ½ of the pasta mixture into the pan. Spread the ricotta cheese mixture over the top. Layer the remaining pasta over ricotta mixture and then sprinkle top with the remaining cup of mozzarella cheese and grated Parmesan cheese. Cover and bake for approximately 25-30 minutes. During final 5 minutes of baking, remove cover and allow cheese to lightly brown. Remove from oven and let sit for 5 minutes before serving.

This is a kid favorite at our house and an easy recipe for them to help you make.

Makes 10-12 squares

INGREDIENTS

1 ¼ lb ground beef

8 oz can tomato sauce

1 packet (1.3 oz) Sloppy Joe Seasoning mix

2 tablespoons chopped onion

½ tsp salt

2 – 8-ounce cans of Pillsbury Crescent Rolls

2 cup grated cheddar cheese and mozzarella cheese

PREPARATION

Preheat oven to 425 degrees. Grease a 13×9x2 pan. In a large skillet, brown 1¼ lbs ground beef and then drain. Stir in tomato sauce, 1 packet of Sloppy Joe Seasoning mix, 2 tablespoons chopped onion and ½ tsp salt. Simmer 5-10 minutes. While meat mixture is simmering, break open 2 cans of the Pillsbury Crescent Rolls and separate the dough from each can into two large rectangles. You should have a total of 4 rectangles from the 2 cans of dough. Line the bottom of the 13×9x2 with 2 rectangles of dough. Spoon the hot meat mixture over the dough and sprinkle 2 cups of grated cheddar cheese over the meat mixture. Place the other 2 rectangles of dough on top of the meat mixture. Brush the top of dough lightly with a beaten egg yolk and bake for 20-25 minutes, until golden brown. Remove from oven and cool for about 10 minutes, then cut into squares.

Serves 8-10

INGREDIENTS

3 lbs ground beef - (can also use ground turkey)

1 cup chopped onion

1 cup chopped green pepper

1 garlic glove – finely chopped

1½ cups ketchup

½ cup water

4 tablespoons brown sugar

4 tablespoons prepared mustard

4 tablespoons white vinegar

4 tablespoons Worcestershire sauce

PREPARATION

In large skillet, brown ground beef, onion, green pepper and garlic until meat is brown and onion is tender. Drain off the excess fat. In Slow Cooker, combine ketchup, water, brown sugar, mustard, vinegar and Worcestershire sauce. Stir in the ground beef mixture. Cover and cook on low temperature for 6-8 hours or high temperature for 3-4 hours.

Ground Beef Chili

Yields – 10 Servings

INGREDIENTS

2 lb ground beef

1 large onion – finely chopped

3 gloves garlic – finely chopped

2 -15 ounce cans of chili beans with sauce, I prefer Brooks Chili Beans

1 - 28 ounce can of crushed tomatoes

1 tablespoon smoked paprika

2 tablespoons chili powder – more dependent on your preference

1 tablespoon bottled hot pepper sauce

Garnishes: sour cream, shredded cheddar cheese and chopped green onions

PREPARATION

In a large stock pot, cook meat, onion, chili powder, paprika and garlic, until meat is browned and onion is tender. Drain excess fat from stock pot. Stir in chili beans, crushed tomatoes and hot sauce. Bring to a boil and then reduce heat. Cover and simmer for approximately 2 hours.

Serve chili with grated cheddar cheese, sour cream and chopped green onions.

This is an easy make ahead supper. It takes some prep time with the chopping and peeling of the vegetables, but once you’re finished with that, you can pop it in the oven and forget about it; save a few stirs during the cook time. You’ll have leftovers and as always, they taste even better the next day. Better yet, you can freeze some and pull it out on those busy days when you’re trying to shuttle kids to and from soccer games! Pull it out of the freezer and warm it up in a jiffy for a hot and nutritious meal.
8-10 Servings

INGREDIENTS

3-4 tablespoons olive oil

4 lb rump roast – cut into 1 inch chunks or already prepared stew meat

3 carrots – peeled and cut into ½ inch pieces

3 stalks of celery – medium chop

5 medium potatoes – peeled and chopped into ½ inch pieces

1 medium yellow onion – medium chop

3 cloves of garlic – finely chopped

5 cups low sodium beef broth or combination of beef broth and chicken broth

3 bay leaves

2 tablespoons Worcestershire sauce

2 sprigs fresh rosemary

Salt and freshly grated pepper

1-2 tablespoons corn starch for thickening

PREPARATION

Preheat oven to 325 degree F

Dredge the beef chunks in flour and set aside. In a large skillet, heat olive oil and in small batches add the beef chunks and brown them for approximately 5-7 minutes. Place seared beef chunks into a large Dutch oven type pan. In a large saucepan or skillet, heat some additional olive oil and add the carrots, celery, potatoes and onion. Sauté for 10 minutes on a medium-high heat. Add the chopped garlic and sauté for another 2-3 minutes. Combine vegetable mixture to the stew meat in the Dutch oven. Add beef broth or combination beef and chicken broth to the stew, along with Worcestershire sauce, fresh rosemary, bay leaves, salt and pepper to the stew meat. Bring to a boil and then simmer for approximately 5 minutes. Remove from stove top and cover Dutch oven with lid and place in preheated oven for approximately 2-½ hours or until the beef and vegetables are tender.

Remove from oven and drizzle in corn starch mixed with water to thicken the stew slightly. Bring to a boil and then simmer for 2-3 minutes until stew is thickened. Serve with crusty bread or biscuits.

SUNDAY POT ROAST

INGREDIENTS

3 tablespoons vegetable oil

1 – 4 lb boneless rump roast

2 medium yellow onions – medium chop

4 stalks celery – chopped in ¼ inch pieces

2 tablespoons smoked paprika

2 bay leaves

1 sprig fresh rosemary

1 sprig fresh thyme

4 cloves garlic – finely chopped

3 cups low sodium beef broth or homemade beef stock

1 cup water

Kosher salt and freshly ground black pepper

2 lbs red potatoes, peeled and diced

6 carrots, peeled and chopped into 1 inch pieces

PREPARATION

Preheat oven to 300 degree F

In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear on all sides until dark brown, approximately 8-10 minutes. Remove roast from pan and set aside.

Reduce the heat to medium. Add the onions and saute for approximately 8-10 minutes, until golden brown. Add the paprika, bay leaves, rosemary, thyme and garlic. Combine with the onions and cook for 1-2 minutes.

Add the beef broth and water. Bring to a boil. Return the roast and any accumulated juices to the Dutch oven. Season with salt and pepper and cover Dutch oven with lid.

Place in preheated oven and bake for 1 hour. Turn roast and add the potatoes, celery, carrots and additional stock, if needed. Cover and bake for another 1 hour, or until tender. Remove pot roast and vegetables from oven. Discard bay leaves. Adjust seasonings, with salt and pepper. Spoon juices over roast and vegetables and serve.

VEGETABLE AND BEEF SOUP

This is a hearty beef and vegetable soup that is perfect for a cold winter evening. It does take a bit of time to make, so I’ll prepare it on the weekend and we’ll have some for the upcoming week. It’s always better the next day anyway, as the flavors have an opportunity to meld.

Makes 6-8 main course servings

INGREDIENTS

2 T olive oil

2 lb boneless beef chuck or sirloin tip roast, cut into ½ inch cubes

4 large carrots, peeled and diced

» Time Saver Tip – use already peeled baby carrots and dice

1 large onion – finely chopped

6 garlic gloves – finely chopped

3 small bay leaves

2 T chopped fresh thyme

6 cups beef broth (low sodium)

2 cups tomato juice

1-28 oz can of crushed tomatoes in juice

1 ½ cups green cabbage – finely chopped

4 large potatoes, peeled and diced

1 cup frozen corn kernels

1 cup frozen peas

PREPARATION

Heat olive oil in large stock pot over medium high heat. Add beef cubes to pot, season with salt and pepper and saute until meat is no longer pink, approximately 5-6 minutes.

Add diced carrots, onion, garlic, bay leaves and thyme. Saute 5-7 minutes, until the carrots and onions start to soften. Add 6 cups of beef broth, 2 cups tomato juice, crushed tomatoes, chopped cabbage and potatoes. Bring to boil and then reduce the heat to simmer, partially covering the stockpot. Simmer until beef and vegetables are tender, about 1 ½ hours. Stir in frozen corn and peas; simmer until tender about 5-10 minutes. Season the soup to taste with salt and pepper.

Serves 6-8

INGREDIENTS

2 lb ground beef

2 small onions – finely chopped

2 eggs – beaten

1 sleeve of saltine crackers – crushed

1-8 oz tomato sauce

1 cup grated cheddar cheese

salt and pepper to taste

3 strips of bacon

ketchup

PREPARATION

Preheat oven to 350 degrees

In large mixing bowl add ground beef, onion, beaten egg, crushed saltine crackers, grated cheddar cheese, tomato sauce and seasonings. Mix well and shape into 13×9x2 pan. Spread ketchup over the top of the meatloaf and then arrange bacon slices on top.

Bake in the oven for 45-50 minutes. Meatloaf will be nicely browned and bacon on top cooked. Remove from oven and let the meatloaf rest for 10 minutes before slicing.