Tag: Potatoes

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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Homemade Pierogies

It’s a bit later then I had said, but here is my recipe for homemade pierogies. I’ve said before that I usually don’t add additional salt to my food even if the recipe calls for it, however this time I highly recommend adding salt to the dough. Because the dough is such a main part of this dish, it is important it has seasoning. Other than that this recipe is straight forward.

  1. Peel, cube, and boil 3 medium potatoes (about 2 cups). Cook until you can stab with a fork, and the potatoes breaks in half. Strain, and transfer to a mixing bowl. Smash the potatoes till smooth. Add 4 oz of shredded cheese, mix and set aside.
  2. Mix together 2 cups of flour, 3/4 cup milk, and 1 tsp salt until a sticky dough forms. Turn out dough onto a flours work surface. Flour your rolling pin and your dough surface. Roll out dough to 1/4 inch thick, and using a cup or a round cookie cutter, cut 2 inch diameter circles. Repeat flouring, rolling, and cutting your desired number of times.
  3. Using a Tbsp, pack with potato mixture then place in center of cut dough. Wet the edge of the dough, then close the dough around the potato mixture. Place onto floured surface. Repeat with remaining cut dough rounds.
  4. Bring a pot of water to a boil. Once boiling, add pierogies to cook until they float or about 3-4 minutes. Then transfer to a skillet with melted butter and sauteed onion. Cook for a few minutes before serving.
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French Fries

These french fries are cooked to the point where there are kind of crisp on the outside, but fully soft on the inside. If you desire crisper fries, consider the double fry method, or cook longer at a higher temperature. As I said in my chicken nugget post yesterday, this was my first time really frying, and so I was impressed these turned out so well!

  1. Heat oil to 350 F. Wash, peel, and julienne potatoes to desired size. Add potatoes to oil and fry for 15 minutes.
  2. Remove from oil and strain on a paper towel for 5 minutes. Transfer to a baking sheet and add to a 250 F oven to keep warm till serving.
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Marshmallow Double Chocolate Brownies & Candied Sweet Potatoes

Marshmallow Double Chocolate Brownies

Josh loves marshmallows. This Friday was our 7 year anniversary of being together, so I decided to make a big marshmallow feast for the occasion. I used a Weis brand Brownie mix. I went with the fudge-y directions that were suggested, compared to the cake-y directions. Let the brownie cool for at least an hour to get less of a chocolate flow (as pictured), I also used a knife and fork to serve, but it would have been just fine using a knife and a serving spoon, because there is no way that you can serve it and still make it look like a brownie (in my opinion, you do you).

  1. Preheat oven and prepare one brownie mix as directed. After mixed, add an additional 3/4 cup semi-sweet chocolate chips, and 1 cup mini marshmallows. Mix until everything is coated and everything is evenly distributed in the batter. Grease baking pan with a stick of butter. Pour batter evenly into pan and even out with a spatula. Bake as directed, adding an additional 15 minutes. Let cool for at least an hour. Use a spoon to serve.

Candied Sweet Potatoes

As I mentioned, Josh loves marshmallows, and I’ve had a can of sweet potatoes in my cupboard for over a month. I don’t know if it was just the brand of canned yams (Aldis) that I got, but there weren’t very many, so I’m changing the recipe to reflect that. Sweet potatoes are very good and though this isn’t the healthiest way to serve them, they are healthier than the above brownie, I think.

  1. Preheat oven to 400F. Open and strain 2 cans (29 oz) of cut yams, or peel and roughly cut up 3-4 sweet potatoes (about 4 cups).
  2. Layer into a bread pan, yams, 1/4 cup brown sugar evenly distributed, 4 Tbsp butter evenly distributed, and 1 1/2 cup of marshmallows evenly covering the entire top. Bake for 25 minutes, let cool for 5 minutes, then serve.
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Fried Rice with Egg and Home Fries

Fried rice is a breakfast I’ve done a few times when I’ve had leftover rice. You can add anything to rice to make a filling meal, but I find breakfast to be one of my favorites with fried egg mixed in. I’ve made it before with leftover creamed dried beef, adding some milk and an egg, and it was DELICIOUS. This is enough for 2 filling meals, and it’s a great cheap meal if you’re on a tight budget!

  1. Add 1 1/2 cup cooked rice to a medium frying pan. Add 2 Tbsp of oil to rice. Heat on medium heat until rice is hot.
  2. Add 1/2 cup of Home Fries and crack 1 egg over top. Mix everything together thoroughly until egg is no longer soft, about 1-2 minutes. Remove from heat and serve.
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