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!
I had an abundance of fresh produce that was about to turn, so I decided to use it all up in one meal. I went with pasta, as it lends itself to many different flavors and textures, and is very simple to make.
First, I cooked the pasta and set it aside. I used radiatori so that the ridges on the noodles would catch all the tasty goodness of the vegetables. Next, I chopped up tomatoes, red peppers, and banana peppers, and then I added a heaping spoonful of minced garlic. I tossed those into the pot I used for boiling the pasta, added a little salt, pepper, and olive oil, and sauteed until the tomatoes were just starting to break down. At this point I added some sliced black olives and a green onion. I didn’t want those to get cooked too much, which is why I added them near the end. Finally I put the pasta back into the pot and stirred everything together for a few minutes, until the pasta was heated through. I served it with a huge hunk of crusty garlic bread and a sprinkling of parmesan. Even JI, Mr. Picky, enjoyed the meal!
You can add chicken to the dish if you’re into that kind of thing, or you can eliminate the cheese if you want to make it vegan. There are tons of options for this dish!
I love love love zucchini… but only if it is in something, like zucchini bread, or fried. The other day I found myself in possession of two small zucchinis, and since I didn’t feel like making bread, I decided to fry it. Also, I’m trying to get JI to try new foods, and I thought maybe he’d be more interested in something that looked like a chip than bread with green flecks… I was wrong. He ate one teeny nibble and hated them. Whatever! I got to eat the rest!
Whenever I fry, I used the standard breading procedure: flour, egg wash, breadcrumbs. For the zucchini, I seasoned my flour with generic Italian seasoning, mixed one egg with 4T milk, and ran two cups of Italian croutons through the food processor. Dip, dip, dip! I deep fried them for 2 minutes – if you don’t have a deep fryer, you could easily heat oil in a deep pan and use that instead; make sure you have enough to cover the slices. Set on a paper towel to drain, but serve immediately because they get cold quickly! I like to dip mine in ranch. Yum!
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
- 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!
- 2 boxes cream cheese, softened
- 1 cucumber finely diced
- 1 red onion finely diced
- Salt to taste
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.