Tag: Potatoes

Vegetable Venison Soup

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Vegetable venison soup is a vegetable soup with some meat to make it a hearty meal. This soup is not a side dish, but the center of a meal. Healthy and tasty, this recipe is a great use of any leftover veggies you may have. When I made this soup, I used venison slices. Though the venison tasted fantastic, it was hard to eat in bigger slices, but dice into bite-sized pieced before cooking or before transferring to the soup. Otherwise, this soup tastes more of vegetables and less of meat making the dish a light and filling meal. This recipe made 5 adult sized portions.

Vegetable Venison Soup Recipe CardDownload
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What You Will Need

  • 1 Tbsp Butter/Oil
  • 1/2 Cup Diced Celery
  • 1/2 Cup Diced Carrot
  • 1/2 Cup Diced Onion
  • 1 1/2 Cup Diced Potatoes
  • 5 Beef Bouillon Cubes, or equivalent
  • 1 1/2 Cup Cut Broccoli
  • 1 1/2 Cup Cut Cauliflower
  • 1/2 Cup Diced Bell Pepper
  • 1 lb. Diced Venison
  • 2 Tbsp Worcestershire Sauce, to Taste
  • Large Dutch Oven
  • Large Frying Pan
  • Cutting Board and knife

Directions

1. Start by placing the dutch oven over medium heat. Add oil, celery, carrots, and onion. Cook for 5 minutes stirring often. Add 5 Cups water and all bouillon cubes. Add Potatoes, broccoli, cauliflower, and peppers. Simmer for 10 minutes then remove from heat.

2. Set frying pan over medium high heat. Once pan is hot, add venison. Stir frequently and cook for 5 minutes until everything is fully cooked. De-glaze pan with 1 cup of water then add meat and water to vegetable soup base. Return to a boil and cook until potatoes are tender and everything is hot. Add worcestershire sauce to taste, then plate and serve.

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Christmas Dinner 2020

Christmas is one of my favorite holidays. I really enjoy getting gifts for others, and I enjoy Christmas dinner. Ham is one of my favorite foods and so I always make a ham for Christmas and Easter. My Easter dinner also looks identical to my Christmas dinner. Since it’s been a weird year, I will be celebrating Christmas with my husband’s nuclear family, and won’t be able to make my standard dinner on Christmas afternoon. So, I decided to make my Christmas dinner last night!

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I always make the same things for holidays. For Christmas I always make a cooked ham, mashed potatoes and gravy, sweet potato casserole, a canned veggie, crescent rolls, and the star of the meal is always deviled eggs. Many of these foods are standard. I enjoy my ham with a brown sugar glaze and some pineapple on top (even if it does nothing for the flavor). Mashed potatoes are standard, and my gravy I made from this year’s turkey stock, and just added 3 Tbsp corn starch to thicken. Sweet potato casserole is just opening a can and a bag of marshmallows at this point. And finally, the original part of the meal is deviled eggs. I find eggs to go so good with ham, and deviled eggs are a tasty treat anyway! Mayo, mustard, and egg make a tasty appetizer and side! To cook this dinner, it only took 1.5 hours. My ham was cooked, so I just had to reheat. I then peeled and diced the potatoes, and started them boiling 40 minutes before the ham was done. I heated the gravy on the stove and once thick, would pull it off the heat when it’d boil, and I also started boiling a can of sliced carrots about 20 minutes from serving. I placed my crescents on a baking sheet and started them 14 minutes from completion, and I baked the sweet potato casserole with 7 minutes left. With about 5 minutes left I strained the potatoes and finished them with just enough time for everything else to finish.

I hope this give you some ideas and instruction for your Christmas dinner! Merry Christmas!

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To see recipes for what I make, you can click a link below!

Click here to see my recipe for Cooked Ham!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Deviled Eggs!

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Peanut Pork Butt Steak Curry

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This Peanut curry is a nice twist to your classic curry. The peanuts perfectly compliment the flavors of the curry powder, and whether you like your curry spicy or mild, this curry with be a treat! When I made this recipe, I used half a bone in pork butt steak. Because of this, I had the bone and rim of fat, and so I added that with the veggies and cooked it with everything until I added the corn starch slurry, then I pulled them before the final ten minute of cooking. I also only used half my steak, because it is just my husband and I in our household, and I wanted to use the other half for the recipe I will be posting tomorrow. Finally, my curry powder is also very weak in flavor, so I tasted the curry at the end and added extra cumin, turmeric, and mustard powder at the end, to my taste. This curry recipe made 4 adult sized servings.

Peanut Pork Butt Steak Curry Recipe CardDownload
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What You Will Need

  • 2 tablespoons creamy peanut butter
  • 1/2 Cup chicken broth
  • 1 tablespoon cooking oil
  • 1 pork Boston butt steak
  • 2 Large potatoes, 1/2 in cubes
  • 1 large onion, cut into small wedges
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder (or to taste)
  • 1/3 cup water
  • 1 teaspoon cornstarch
  • 3 cups cooked rice

Directions

1. Make a peanut sauce by mixing chicken broth with peanut butter, then stirring until smooth. Add oil to a wok on medium high. Add pork and potatoes and cook until browned, then remove the pork from wok and slice. Reduce heat to medium-low. Add onions, carrots, garlic, and curry powder, then cook for 5 minutes until veggies are soft, add oil as needed.

2. Add peanut sauce to veggies and add steak. Simmer covered for 5 minutes. Meanwhile, make a slurry by mixing water with corn starch, and stir until smooth. Add your slurry to the wok, increase heat to medium, and continue cooking for 5-10 minutes while sauce thickens. Remove from heat. Serve curry over rice.

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Thanksgiving Mashed Potatoes and Gravy

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Mashed potatoes and gravy are a must in our house for any and every holiday! I’ve made chunky mashed potatoes and creamy, I’ve made watery mashed potatoes, and I’ve made airy mashed potatoes. I always use white or yellow potatoes. I find them easier to work with and the aren’t nearly as starchy as russets. Next, how chunky or smooth your potatoes are is based on how long you let them cook. If they cook until they are fully tender, you are more likely to get smooth mashed potatoes, if you strain them early, you will get a chunky mashed potatoes that will take longer to come together with a mixer. You want to avoid adding too much liquid of they will be runny, and if you want them airy, you can bake them for 10-15 minutes in a casserole dish. If you bake them too much longer, they will turn very starchy and heavy. Less cooking time for airy mashed is better.

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As for gravy, I used the last of the turkey stock I had made last year. If you don’t have a turkey stock, you can make some the day of, by boiling the neck submerged in water for about 4 hours, but you can always use a chicken stock. You’ll want to season as you desire, salt, maybe some butter, sage, rosemary, or thyme. You also want to start by mixing the corn starch with a small amount of broth before adding it to the gravy. Corn starch doesn’t create clumps as much as flour, but it can still happen, so it’s good practice. This recipe makes 8 adult sized servings of mashed potatoes and gravy.

Thanksgiving Mashed Potatoes and Gravy Recipe CardDownload
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What You Will Need

  • 7 lbs White Potatoes, Peeled and Cubed
  • 1/2 Cup Butter (1 Stick)
  • 1-2 Cups Milk (As Desired)
  • Large Dutch Oven
  • Mixing Bowl
  • 2 Cups Turkey Stock/Chicken Broth
  • 1/2 Cup Turkey Drippings
  • 1/2 Cup Corn Starch
  • Small Saucepan

Directions

1. Place your cubed potatoes into the dutch oven. Rinse several times, then cover potatoes with 1-2 inches of water. Place over medium heat, cook for 30 minutes or until a potato falls apart when stabbed with a fork.

2. Strain your potatoes, then transfer to a mixing bowl. Add butter and slowly add milk and begin smashing potatoes with a mixer or a hand masher. Taste and add salt as desired.

3. Add broth to a small sauce pan, reserving 1/2 cup. Place over medium heat and bring to a boil. Mix corn starch with reserved broth. Once fully combined, add to heated broth. Bring to a boil and serve once thick.

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Thanksgiving Sweet Potato Casserole and Honey Roasted Beets

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These two sides are easy to make and add so muck variety to the meal. The sweet and savory sweet potatoes adds a new flavor and texture to the meal. The beets offer a warm earthy flavor that tastes great with the sweet and natural honey, and once roasted, you can taste the natural sweetness in the beet too. Both these dishes can be made from jarred products and, in my opinion, taste just as good as homemade. If you choose to buy canned sweet potatoes, you can either buy sweet potatoes or yams. Yams are very uncommon in the U.S., so a container labeled yams contains sweet potatoes.

Thanksgiving Sweet Potatoes and Roasted Beets Recipe CardDownload

What You Will Need

  • 1 Jar Pickled Beets, Strained
  • 1/3 Cup Honey
  • Small Sided Baking Dish
  • 1 Can Diced Sweet Potatoes (Or Yams), Strained
  • 2 Cups Marshmallows (Regular or Mini)
  • Bread Pan

Directions

1. Heat oven to 350 F. Add your pickled beets into your small dish. Top with honey and coating each beet. Place in the oven and cook for 15 minutes, or just until warm. Serve immediately.

2. Add your strained sweet potatoes to your bread pan. Top with marshmallows. Bake for 15 minutes or until marshmallows begin to melt. Serve immediately.

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