Asian Beef over Rice

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This Asian beef is easy to make and can serve lots of people. This recipe is also great for using up leftover veggies or to help use some things up from the freezer. This Asian beef is flavorful and pairs great with the rice. I like to place about 1/4 cup of meat on 1 cup of rice then stir it all together before eating. This ratio is my favorite and the flavor is in every bite! This recipe is very similar to Korean beef, but really it was just a way for me to use up leftover beef dumpling filling from the previous night. This recipe makes 4 adult servings.

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What You Will Need

  • 1/2 lb Ground Beef/Venison
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Chives
  • 1/2 Tbsp Ginger
  • 1/2 Diced Onion
  • 1 Bell Pepper, Seeded and Sliced
  • 1/2 Cup Soy sauce
  • 1 1/2 Tbsp Garlic
  • 4 Cups White Rice to Serve

Directions

1. In a bowl, mix together meat, sesame oil, oyster sauce, chives, and ginger. Mix together then transfer to a hot wok and cook until browned. Add any desired vegetables, 1/2 cup water, soy sauce, and garlic, then cook until vegetables are soft, 4-5 minutes over medium heat. Serve over rice.

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Aldi Butter Chicken Curry Sauce Review

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I bought this butter chicken sauce from Aldi about two months ago, and I was just feeling in the mood for some curry and thought it was a great opportunity. This recipe is simple and super fast! This curry is labeled as mild, but it is still spicy and may not be suitable if you/your family can only handle a little spice. Serving this curry over rice is a must, and definitely helps with the heat. This jar makes delicious curry with a few spicy bites mixed in! This recipe makes 5 adult sized servings.

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What You Will Need

  • 1 lb Chicken Breast, Diced
  • Aldi Butter Chicken Curry Sauce
  • 2 Cups Rice Cooked

Directions

1. Add chicken to a pan over medium heat. Cook until chicken is brown, about 5 minutes. Add the spices and coat the chicken. Cook for 2 minutes.

2. Add the sauce to the spiced chicken and cook for 3-4 minutes until chicken is fully cooked. Serve over rice.

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Apple Crisp

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Apple Crisp is an easy dessert and tastes amazing along with some vanilla ice cream. I’ve made apple crisp several times and I find that every time it’s to use up all the extra apples I have. We buy from a local farmer who likes to sell in bulk, so we end up buying in bulk! If apple crisp can’t use up your apples, apple sauce can, or even an apple cake. I didn’t get any picture of this apple crisp finished baking since I served it at for an after church lunch, however, it was a big hit and tasted great. This recipe makes 6-8 adult sized servings. How long your apple crisp lasts will depend on the state of your apples. I made this apple crisp when my apples were very close to bad, so it only lasted about 5 days, but for fresh and firmer apples you will get 7-10 days.

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What You Will Need

  • 4-6 Cups Apples, Peeled, Cored, and Sliced
  • 2/3 Cup Brown Sugar
  • 1/2 Cup Flour
  • 1/2 Cup Oats
  • 1/3 Cup Butter, Melted
  • 3/4 tsp Ground Cinnamon
  • 3/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 7×11 Casserole Dish
  • Aluminum Foil (Optional)
  • Medium Mixing Bowl

Directions

  1. Heat oven to 375 F. Prepare your apples and line the bottom of the casserole dish. In the mixing bowl, add butter and spices. Mix together, then add flour, oats, and brown sugar. Mix until everything is evenly coated and combined.

2. Pour the mixture over the apples in an even layer. then bake for 30 minutes or until apples are tender. If serving after a meal, cover with foil and reduce heat to 200 F to keep warm before serving.

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Thick Crust Pizza

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If you like pizza with thick crust, nothing gets thicker than this pizza! This pizza is almost just bread with toppings! However, this pizza crust absorbs the savory liquid from the sauce and paired with the salty cheese on top, this is one of the tastiest pizzas I’ve ever had. I used a 12 inch diameter deep dish pizza pan, and the dough before topping was about an inch and a half thick. The par-bake is important to ensure that the crust is cooked completely before serving. You can use store bought pizza sauce with this pizza, but you’ll want it to be a thinner sauce and savory rather than sweet. This pizza made 6 large servings.

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What You Will Need

  • 6 Cups Flour
  • 2 Cups Warm Water (110 F)
  • 4 tsp Active Dried Yeast
  • 3 Tbsp Oil
  • Homemade Sauce
  • 2 Cups Shredded Mozzarella
  • 1/2 Onion, Finely Sliced
  • 1/2 Bell Pepper, Sliced
  • Dutch Oven
  • Large Mixing Bowl
  • Deep Dish Pizza Pan

Directions

  1. In a large mixing bowl, mix together flour, water, yeast, and oil. Add additional flour until the dough doesn’t stick to your finger. Form the dough into a ball, coat lightly with oil, and place somewhere warm to rise for 45 minutes to an hour and a half, or until doubled in size.

2. Heat oven to 350 F. Punch down the dough and transfer to the pizza pan. Work to hide any crack, then stretch evenly to edges of the pan. Let rise for 30 minutes, then stretch again leaving a crust up the sides. Bake for 15 minutes then remove. Top the par-baked crust with pizza sauce, cheese, and toppings. Return to the oven and bake for 20-25 minutes or until toppings begin to brown. Let cool 10 minutes before cutting.

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Pressure Canning Baked Beans with Ham Hock

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Pressure canning is seen as scary by many people who are interested in preserving their food but have never tried pressure canning. This was my first time pressure canning, but the process really isn’t worth the stress. If you follow the directions for your pressure canner, and are willing to take your time, there is really nothing to worry about. Pressure canners are designed with safety precautions anyway, so really there is nothing to fear. I’ve made these baked beans before and made a post, but at the time it was is much smaller quantities. If your don’t have a ham hock, any pork will do fine, or you can easily leave it out. I looked at many recipes for how others pressure can beans, but in the end I just used the reference time, weight, and cooking process recommended by my canner, the Presto 23 Qt pressure canner. I did my beans in two batches though all could have fit at once, and I should have just done one batch, but I wanted to be careful just in case. Just watch your canner the entire time you are canning and follow the instructions. This recipe made 19 pints of beans, with about 1 pt of left over sauce. The sauce may be a bit thin, but it’s definitely not watery and is full of flavor. These beans taste very similar to a Original Bush’s Baked Beans.

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What You Will Need

  • 4 lbs Northern Beans (8 Cups Dried)
  • 1 Ham Hock, De-boned, Fat Trimmed, Cubed
  • 4 Cups Brown Sugar
  • 4 Tbsp Dried Mustard
  • 2 Cups Maple Syrup
  • 4 Cups Ketchup
  • 2 Cups Worcestershire Sauce
  • 2 Tbsp Ground Black Pepper
  • 10 Cups Water (use bean water, then supplement with additional tap water as needed)
  • Large Stock Pot
  • Dutch Oven
  • 19 Pint Jars, Cleaned and Hot
  • Lids and Rings
  • Pressure Canner and Canning Tools

Directions

1. Place the beans into the large stock pot and cover beans with 2-3 times as much water. Hydrate your beans using either the quick soak method, or the overnight soak method. For the quick soak method, bring the beans to a boil, boil for 2-3 minutes, then remove from heat, cover, and let cool for 1 hour. For the overnight method, leave the beans on the counter for 12-18 hours. Once the beans are hydrated, strain off the water, then cover the bean with 2 inches of fresh water. Heat the beans to boiling temperature (100 C or 212 F) then start a timer for 30 minutes. Once done, remove from heat.

2. Place your pressure canner over a medium heat and add the recommended amount of water. In the dutch oven, add the brown sugar and the mustard then stir together. Add the maple syrup, ketchup, worcestershire sauce, black pepper and water. Stir thoroughly and place over medium heat until the sauce begins to bubble. Place the lids in a bowl of hot water.

3. Place 1 heaping cup of par cooked beans into each hot jar. Add the diced ham hock evenly between the jars, then fill with about 1 1/4 cup sauce or until until 1 inch head space is reached. Remove any bubbles, wipe the rims, add the lids and rings to finger tight, then place into pressure canner. Heat pressure canner as instructed by the canner manufacturer to the pressure needed for your elevation. Process pints for 75 minutes and quarts for 95 minutes. Follow the manufacturer’s instructions for pressure releasing, place hot jars on a towel lined counter and let sit for 24 hours. The remove the rings, wipe the jars with a wet towel, label and store.

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