Tag: onion

Venison Stew

The last couple of days I have been feeling sick, and I’ve found that nothing is better than homemade soup. This broth is so tasty that I could drink it all day! The fresh potatoes and carrots also add wonderful flavor and great nutrients. Take your time when making it, other than that, it’s so easy!

  1. Take your cubed venison and brown it in a dutch oven or stock pot with 1 Tbsp oil. Add 1 medium onion diced and 1 Tbsp butter. Cook until the onion is sweating or translucent to your preference.
  2. Add 5 cups of beef broth and 2 Tbsp horseradish. Bring to a boil.
  3. Dice up 3-4 potatoes (about 2 cups) after rinsing and scrubbing clean. Also cut up 2-3 carrots or cut in half 10-15 baby carrots (about 1 cup). Once mixture is boiling, add potatoes and carrots. Cook for 15-20 minutes until potatoes and carrots are tender. Add more broth or water if too much boils off.
  4. Once cooked, add additional 1 Tbsp horseradish, 1 Tbsp worcestershire sauce, and additional herbs as desired. Mix 3 Tbsp flour (or 1 beef gravy packet) with 1/2 cup water whisk until smooth, then add to stew. Cook for another 5 minutes. Transfer to serving bowls and let cool for 5 minutes before eating.
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Stuffed Pepper Rice

When I was growing up, I really loved stuffed peppers. I had only had homemade stuffed peppers 2 times growing up, otherwise I always had to buy them frozen because they took too long to make. I first made this dish when I was in High School. I wanted the taste of stuffed peppers without the time that it took to make them. I decided to just chop up the peppers and add them to the rice, and so I did. That is how this dish was formed. I like to top my bowl with some shredded cheese to get that final stuffed pepper vide. I also only cook the peppers enough to get warm, because I don’t like the texture of the mushy peppers, and I don’t want them to dissolve into the rest of the dish. Finally, I also like the crunch that the lightly cooked peppers brings to the dish.

  1. Heat a large dutch oven over medium high heat. Dice up one medium onion (1 cup), and dice up 2 green peppers (1 1/2 cups). After 5 minutes, add 3 Tbsp of oil and add 1 lb of ground beef. Begin browning the beef, after 5 minutes, add onion and cook.
  2. In a side pan, add 1 1/2 cup rice, rinse until the water is clear, then add 1 1/2 cup water. Heat to a boil, then boil for 5 minutes, then remove from heat.
  3. Once beef and onion is cooked, add one jar of spaghetti sauce, and add 1 cup of water to jar, shake then add that also to the mix. Stir, turn heat to low, cover and let heat for 5 minute until hot. Add the green peppers and cook for 2 minutes. Then, add cooked rice stir and remove from heat. Wait 5 minutes before serving then top with shredded cheese.
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Potato Soup

This was my great-grandmother’s recipe for potato soup. She lived during the great depression, and this recipe is an obvious example of this. This was my first time making this soup, but this is the recipe exactly the way that she had it. It’s incredibly flavorful considering the ingredients and I highly recommend at least trying it. *The original recipe did say to use a 3qt sauce pan and fill it half way with potatoes, but as you can see with my photos, 3 qt wasn’t big enough for me, nearly over flowing when adding the wax beans and my inability to stir it.

  1. In a 4 qt dutch oven or larger, peel and cube potatoes into bite sized pieces. Fill the pan to 1.5 quarts with potatoes, or about 8 cups of potatoes. Slice thinly 1 medium onion or 2 small onions, and add to pot. Cover with water.
  2. Boil until potatoes are done, about 20-30 minutes. Add 1 can of wax beans and juice. Heat to boil. Add 1 can of evaporated milk, then heat, but do not boil. Add 2 Tbsp of salt and 2 Tbsp butter to taste. Remove from heat and serve.
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Potato and Onion Skillet

I’ve always really liked the idea of soft potatoes and the sweet savory flavor of fried onions. I cook my perogies in the same way, and I was wondering if I could substitute in potatoes and have them come out with such a similar savory flavor. I was not disappointed. These potatoes are delicious. Also, be sure to taste before serving! Saltiness is an individual preference, so make it your preferred saltiness before serving, or leave lots of salt on your table.

  1. Wash and scrub 5 medium potatoes. Slice (about 5 cups) and add to large saucepan. Cover with 1 inch of water, then bring to a boil on high heat.
  2. While that’s heating up, half and slice a medium onion (about 1 cup). Add to a large skillet/dutch oven.
  3. Once boiling, boil your potatoes for 5-10 minutes keeping a very close eye on it. The potatoes are done when you either see a piece of a broken potato in the water while stirring, or when you stab one with a fork, the fork inserts with moderate pressure. (Think biting a potato. If it’s really easy it’ll mash, but if it’s too hard it’ll be too crunchy.)
  4. Strain potatoes then transfer into pot with onions. Turn on burner to medium high heat, add 3 Tbsp of butter and 4 Tbsp of oil. Use a wooden spoon to keep stirring potatoes so they don’t stick. Stir until onions are wilted/sweating. Remove from heat, add 3 Tbsp of salt to taste, and serve.
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Christmas Leftovers: Ham, and Mac and Cheese

Mac & Cheese is another one of my favorite childhood foods. It is cheesy and packed with carbs. Just thinking about it makes my mouth water! My mom made a roux based sauce, that is butter and flour, then we add milk and an entire block (8 oz) of cubed white sharp cheese. The recipe below is enough for pretty much just me and my husband since I love it so much, however there is enough in the recipe to serve another person if it is paired with a protein and a veggie.
Also, some cheese brands don’t melt as evenly as others, so if your cheese tastes a bit gritty once it’s cooked, you should probably use a different brand next time. I usually use Aldi’s brand, cracker barrel brand, or Kraft. We have had Cabot work out sometimes while other times it is gritty, and Helluvagood always comes out gritty.

  1. Cook 1 1/2 cup of macaroni to al dente and drain.
  2. While that is cooking, preheat oven to 375 F. Dice 1 small onion (1/2 cup) and cook in 4 Tbsp of butter until translucent.
  3. Once onions are translucent, add 4 Tbsp of flour stir, then add 2 cups of milk. Heat to a slight simmer.
  4. While that is heating, cube one block of cheese (8 oz) by cutting the block in half the short way, then slicing into slices 1/4 inch thick. Once milk is simmering, remove milk from heat and immediately add cheese and start stirring until all cheese is melted.
  5. Place drained macaroni into a 2 quart size or bigger backing/casserole dish. Then pour the hot cheese over top and carefully stir.
  6. Bake your mac & cheese for 30 minutes until the top has begun to brown and is bubbling hot.
  7. With only 10 minutes left, slice ham and fry in a frying pan with 1 Tbsp butter. Serve together.
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