Philly Steak Chowder

Sorry I’m a bit late posting this; things have been kind of rough around here lately!

Anyway, I saw a recipe online for this soup, and it sounded pretty good. I didn’t have the ingredients it called for, so I made my own version! The one that inspired me was served in a bread bowl, and I think that’s the only way this could be improved. So tasty and perfect for a cold winter’s day!

Philly Steak Chowder

  • 1 box steakumms
  • 1 bell pepper, any color, thinly  sliced
  • 1/2 white onion, thinly sliced
  • 1T garlic powder
  • 1t black pepper
  • 1/4t salt
  • 1T olive oil
  • 2T flour
  • 2c cold milk

Heat the oil in a large, heavy-bottomed pot. Sautee the peppers and onions until soft but not translucent. Add the steakumms a few slices at a time, cooking thoroughly. Sprinkly the flour over the onion/pepper/beef mixture, and stir until you cannot see the flour. Immediately add the cold milk, stirring quickly. Bring to a boil, then remove from heat, stirring occasionally. Enjoy!

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Homemade Gyros

I love Greek food. All of it. I have often wondered if I could somehow get one of those vertical rotisseries and giant hunks of lamb for my house. I love it!

A friend of mine brought some Greek dip to a party we had recently. It reminded me of Tzatsiki sauce, so I used the leftovers to make gyros. So, without further ado…

Homemade Gyros (serves one)

  • 4 slices Steak’umms
  • 2 soft taco size tortillas or 2 small pitas
  • Lettuce/tomato
  • Oregano
  • Dill
  • Garlic
  • Salt
  • Greek dip/sauce (see below)

Place your frozen Steak’umms in a hot non-stick pan.

Sprinkle with oregano, dill, garlic, and salt.

Shred the meat using a non-metal spatula.

Flip, continue cooking until completely done.

Spread the Greek dip/sauce on your tortillas

Top with meat, lettuce, and tomato.

Roll up and Enjoy!

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Greek dip/sauce

  • 2 boxes cream cheese, softened
  • 1 cucumber finely diced
  • 1 red onion finely diced
  • Salt to taste
  • Milk

Combine all ingredients except milk.

Add milk to make the dip the thickness that you want. For the gyros, I had it at a yoghurt consistency.