Category Archives: Recipes

Chicken Fajitas and Stir Fry

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With just about all of Podcast Lost in Space going on ice after this month while we try to see how to continue, I wanted to leave you with one of the easiest, simplest and most versatile recipes I have.

This recipe is really good for dealing with leftover steak or chicken, cleaning out veggies from a fridge or things like that. I’m going to list the common ingredients that I like in my mix so it’s Chicken Fajitas.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Al Dente = Pasta and/or Vegetables, Rice or Beans that are cooked to be firm to the bite. – Another way to put it is that it’s cooked but not fully cooked

Simmer = stay just below the boiling point while being heated. (small occasional bubble)

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Tools needed:

  • 1-2 Large Fry Pan(s) w/ Lid
  • Cutting board
  • Chopping knife
  • Pair of Plates or tortilla steamer
  • Olive Oil
  • Oven (if you want)
  • Medium bowl (Microwave safe)

Ingredients

Stir Fry Mix

  • 1 Bell Peppers (Cut into Thin Strips)
  • 1 Large Onion (Chopped)
  • 3 Carrots (Sliced)
  • 2 Chicken Breasts
  • 3+Tbsp Teryaki Sauce (To Taste)
  • Salt (To Taste)
  • Garlic Powder (To Taste)
  • Oregano (To Taste)

Fajita

  • Flour (or Corn) Tortillas
  • 1 can of Re-fried Black Beans – I recommend getting black beans from the local Mexican store if you can.
  • Shredded Cheese of your preference (I use cheddar)
  • Shredded Lettuce (1 Bag of “salad” lettuce if you’re lazy)

Directions:

  1. Season the Chicken Breasts with Oregano, Salt and Garlic Powder
  2. You can either saute the chicken in the large fry pan, and cover it with the lid to help steam it or bake it if you so desire.
    1. The chicken doesn’t have to be full cooked but if you want it to be, it should be white all the way through and at 165 Degrees Fahrenheit, but it will be cooked more.
  3. Saute the onions until lightly golden brown and then add the rest of the vegetables.
  4. Season the vegetable mix with salt, oregano and garlic salt to taste. Saute for 1 minute.
  5. Add meat to the mix and add the Teriyaki sauce. Saute until vegetables are soft or the meat is fully cooked.
  6. While the stir fry is cooking, move the beans to the microwave safe bowl and microwave for three minutes.
  7. Heat up the Tortillas for 30 seconds in the microwave just before serving to help with folding. Use the plates as a base and lid or use the Tortilla steamer if you have it.
  8. Serve and Enjoy while warm!

Also for all of you, enjoy this how to on how to wrap a burrito. https://www.youtube.com/watch?v=ZiIq4OmUzMc

Spinach Ricotta Stuffed Shells

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Spring has officially hit Washington. The sun is shining, and just like the new flowers popping up things in my life keep on popping up alongside them. Of course, this means all I want are meals that are comforting after a day on the run without many breaks, refrigerates well if I don’t have the energy to actually make food, and of course most of all has some green in it so I don’t feel like a 2 year old once again. This dish, which I made with my boyfriend a long time back has become a fall back recipe. So much so that I don’t even know where any of my own pictures are of it. Above is a picture of a similar recipe, if you follow this recipe to a T they may come out a bit greener and will smell of garlic.

Tools needed:

  • Baking dish – 8 x 8 inches minimum
  • Cutting board
  • Chopping knife
  • Mixing bowl (medium – large)
  • Foil
  • Pan + lid

Ingredients:

  • 12 jumbo pasta shells
  • 10 oz frozen spinach (I use 16 oz, but I really like spinach)
  • 15 oz ricotta cheese
  • ½ cup of parmesan cheese
  • 1 egg
  • ½ tsp salt
  • ½ tsp ground black pepper (only if you like it)
  • 20-26 oz of tomato sauce (use more or less depending on your preference)
  • 1 cup whole milk mozzarella cheese, shredded
  • 3 cloves of garlic

Directions:

  1. Preheat oven to 350 degrees F
  2. Cook 12 – 15 jumbo pasta shells according to package directions. Make sure that they don’t have cracks, cook extra in case they break during the cooking process.
  3. While shells are cooking fine mince the garlic, microwave frozen spinach until it is warmed. May need to break the spinach up with a fork.
  4. Once garlic and spinach are pressed, toss both into a pan and cook until the spinach is fully cooked through. Once it is cooked drain excess liquid.
  5. In a mixing bowl combine ricotta, parmesan, spices, and egg. Once these are well combined add in the drained spinach and garlic. If you don’t use all of the stuffing or are still waiting for the shells, put it in the refrigerator for later use.
  6. Drain your pasta and put aside.
  7. Take a rectangular baking dish (I use an 8 x 8 inch one) and add half of your tomato sauce to the bottom of the baking dish. Fill the shells with the combined mixture. If your dish has room for the extra shells that didn’t break feel free to stuff them into the baking dish too!
  8. Top shells with left over sauce and mozzarella cheese before placing foil over the baking dish.
  9. Bake for 30 minutes or until cheese is fully melted and shells are heated through.
  10. Enjoy while warm!

Simple Turkey Sausage Casserole

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tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Al Dente = Pasta and/or Vegetables, Rice or Beans that are cooked to be firm to the bite. – Another way to put it is that it’s cooked but not fully cooked

Simmer = stay just below the boiling point while being heated. (small occasional bubble)

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Ingredients

  1. 1 Lb of Ground Turkey
  2. 2 Sausage (Original Brauts)
  3. 1/2 Red Onion – Chopped
  4. 2 Large Carrots – Sliced
  5. 1 Red/Orange Bell Pepper – Chopped
  6. 1 Small Package of Sliced Mushrooms
  7. 1/2 Small Bag of frozen French String Beans
  8. 1 tsp of salt
  9. 1 tsp of oregano
  10. 1 tsp of garlic powder
  11. 2 cups of Penne
  12. Shredded Cheese
  13. Oil/Fat for Sauteing

Necessary Equipment

  • Knives
  • Bowl
  • Fry Pan
  • Pot
  • Strainer

Instructions

  1. Saute the Ground Turkey, Sausage and onion together then set aside
  2. Saute all the Veggies (Carrots, Mushrooms, French String Beans, Bell Pepper)
  3. Add Spices (Salt, Oregano, Garlic Powder)
  4. Mix the Meat and Veggie mixtures together
  5. Boil and Drain the Penne, add the the mix
  6. Goes well with Shredded Cheese
  7. Enjoy

Porotos Granados

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*For some reason I don’t have a picture of this… I’ll fix that ASAP*

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Al Dente = Pasta and/or Vegetables, Rice or Beans that are cooked to be firm to the bite. – Another way to put it is that it’s cooked but not fully cooked

Simmer = stay just below the boiling point while being heated. (small occasional bubble)

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Ingredients

  1. 3 cup Beef broth
  2. 1 cup Milk
  3. 2 cup Frozen Corn
  4. 1 heaped tsp of Pesto
  5. 1 Red Onion – Chopped
  6. 1 tsp of salt
  7. 12 ounce bag of butternut squash
  8. 1 Can of Kidney or Navy Beans – Drained
  9.  4 Sausage – Johnsonville Original Bratwurst (Real specific yes but its the favorite brand we’ve found)
  10. Penne or Bowtie Pasta (Not spaghetti) –  1 serving

Necessary Equipment

  • Large Sauce Pan
  • Blender
  • Spatula
  • Barbecue/cast iron pan or frying pan

Instructions

  1. Barbecue or pan fry the Sausage, the taste is better if you barbecue or cast iron pan fry the whole Sausage but frying pan works
    • Sausage smokes a ton, be ready to run your stove fan or open a window
  2. Blend 2 cups of Beef Broth, 1 cup of Milk, 1 cup of Frozen Corn and the Pesto in the blender. Blend it coarsely, you don’t need everything to be super finely blended.
    • Set aside
  3. In the Saucepan, saute the Onion until slightly golden
  4. Add the remaining Broth (1 cup) and Corn (1cup) into the saucepan, Along with the salt, butternut squash and beans.
  5. Add the mixture from the blender
  6. Bring mixture to a boil for 15 mins
    • DO NOT PUT A LID ON, EVERYTHING WILL BOIL OVER
    • Stir Frequently
  7. Slice and add the Sausage to the mix
  8. Let Simmer for about 10 more minutes
    • Stir Frequently
  9. Add the noodles to the mix and let simmer for another 5 minutes or until pasta is cooked
    • Note: Pasta thickens the mix, if you want it thinner add less pasta and if you want it thicker add more
  10. Let sit for 5-10mins
  11. Enjoy

Extra Life Turkey Melt

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This week’s recipe is the Extra Life Turkey Melt from the 24 hour live stream! Want a simple lunch? Check it out! It’s a very very simple turkey melt sandwich that was made during the Extra-Life event two weekends ago. We paired it with store bought tomato soup (I already made one pot of soup, I wasn’t ready to make another while playing video games). We made them as tiny bite sized ones, but you can make them with your personal choice in bread.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Al Dente = Pasta and/or Vegetables, Rice or Beans that are cooked to be firm to the bite. – Another way to put it is that it’s cooked but not fully cooked

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Ingredients

  • Bread (2 pieces per sandwich)
  • Turkey lunch meat
  • Cheddar cheese
  • Swiss cheese
  • Roma tomatoes (assume half of one per large sandwich and one fifth if you’re doing mini sandwiches)
  • butter

Necessary Equipment

  • 1 cookie sheet
  • Parchment paper
  • 1 cutting board
  • 1 bread knife (if bread isn’t already cut)
  • 1 cutting knife

Instructions

  1. Pre-heat your oven to 350 degrees.
  2. While the oven is pre-heating, grab your cookie sheet and put a piece of parchment paper on it.
  3. Thin slice your tomatoes, slice your cheddar and Swiss cheese if it hasn’t been already, and slice your bread if it wasn’t pre-sliced.
  4. Butter one side of each bread slice you plan on using.
  5. Place a piece of bread for each sandwich you plan to make (butter side down), then cover the bottom with cheddar cheese, place tomato slices over that, next some turkey lunch meat, then cover the turkey with Swiss cheese, and finally place another slice of bread on top of the Swiss (butter side up).
  6. Once the oven has been pre-heated, place the cookie sheet in the oven and bake them for 5 minutes. At 3 minutes I prefer to flip them over so both sides get toasted.
  7. If at 5 minutes the bread is not as toasted as you would like, extend the time. If you’re happy with the toasted-ness of your bread pull the sandwiches out of the oven.
  8. Slice your sandwiches (if they aren’t mini) and enjoy! We enjoyed our mini ones with tomato soup.

Extra Life Recipe: Loaded Potato Soup

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All By Seneca

Today’s recipe was made during the Extra-Life event this past weekend. The original recipe was given to me by one of the families I tutored for during my sophomore year at undergraduate school. Over the years I’ve modified it little by little into what I now use as a simple at home recipe for when the weather is a bit too cold for my liking. The family called it potato goulash, but I think of it more as loaded potato soup.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Al Dente = Pasta and/or Vegetables, Rice or Beans that are cooked to be firm to the bite. – Another way to put it is that it’s cooked but not fully cooked

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Ingredients

  • 5 lbs of red potatoes
  • 3 pieces of garlic – fresh
  • 10-11 ounces of cream of chicken
  • 10-11 ounces of cream of celery
  • 1-2 pounds of bacon (depends on preference)
  • 2 cups of shredded cheddar cheese
  • 2 tbsp of butter
  • Salt – for taste
  • Half a quart of whole milk (even 1% works, it just won’t be as thick)
  • 2 bunches of chives (maybe only 1 if you’re not a chive addict like me)

Necessary Equipment

  • 1 large pot (at least 2 quarts)
  • 1 cutting board
  • 1 sharp knife
  • 1 wood spoon
  • 1 serving soup spoon
  • 1 pan
  • 1 mug

Instructions

  1. Fill up the large pot 2 thirds of the way full with water, and put it on the stove top to boil. Don’t forget to salt the water! Heat the water on high.
  2. While the water is heating up, wash and then chop up the potatoes into slightly larger than bite size pieces. I personally like to leave the skin on. While chopping the potatoes remove any off looking bits (brown, root, etc).
  3. Put all the chopped potatoes into the water once it starts to simmer and let the potatoes boil for 20-30 minutes. This can depend on the heat of your stove, a good way to tell if you’re ready to move onto the next step is if the potato skins are starting to pull away from the rest of the potato chunk. Make sure the stove’s temperature is so that the water is simmering, not boiling.
  4. Once you’re potatoes are ready, place the mug at the bottom of the sink and pour our all of the water except 2-3 inches of it. Pour the water over the mug so that you have more if you accidently pour out too much.
  5. Once the water is drained, set the pot back on the stove top. Put the cream of chicken and celery in the pot and half a quart of milk. Stir well, if the soup still looks too thick add more of the original stock to the mix. Stir before you add more. The soup should be simmering, not boiling or you will get soup all over your counter tops and stove top. The soup will take at least an hour to cook down fully, what you’re looking for is the potato chunks to dissolve and the soup to become less chunky.
  6. Peel and chop three pieces of garlic, then cut the bacon into small bite sized pieces.
  7. Heat up the pan and melt the butter in it, once the butter has melted sauté the garlic in the butter until it turns golden and the smell of garlic is wafting up at you. Then move the garlic from the pan to the pot, stir the soup well.
  8. Use the pan to now cook the bacon, watch the bacon carefully to ensure that it does not become crispy. Once the bacon has been cooked (feel free to do this in stages if you only have a small pan), move the bacon and the bacon fat that has pooled at the bottom of the pan to the pot. Stir well every time you add more bacon or bacon fat. If you want extra bacon on top, feel free to reserve some for later. The bacon you reserve can be cooked longer for a more crispy bacon topping.
  9. Now you should have some time to sit back and relax a bit while the soup continues to cook. If you bought un-shredded cheese now would be a perfect time to shred it. Check up on the soup ever 15-30 minutes until the consistency is right. Make sure to scrape your spoon into the sides and corners of your pot so that the potato soup doesn’t stick to the pot there.
  10. Once the potatoes have dissolved into the soup, turn the heat down to low. Chop the chives if you haven’t yet. Once the bacon, cheese and chives are prepped and the soup is done serve yourself a wonderful bowl. For a nice presentation like the one above put the chives, bacon, and cheese on top of your soup.
  11. Enjoy your soup! Maybe share with a friend.

Penne Lasagna – A Mother’s Special

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*Picture May Be Coming*

Hey! We’re finally back with another Recipe! This time, we’re going to have Ryan attempt to create Penne Lasagna! And yes, my Mom gave us this one. She gave us a lot of these over time obviously, since everyone lets me do the Recipes.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Al Dente = Pasta and/or Vegetables, Rice or Beans that are cooked to be firm to the bite. – Another way to put it is that it’s cooked but not fully cooked

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Ingredients

 

 

  1. 1.5 lbs of Ground Beef (Lean so 80/20 [20% fat)
  2. Half of a Large Onion – Chopped
  3. Half of an Orange or Red Bell Pepper – Chopped
  4. 2 Large Carrots
  5. 1 tsp of Salt – Also Salt to taste
  6. 1.5 tsp of Dry Oregano
  7. 1 Can of Stewed Dice Tomatoes
  8. 1 Box of Penne Noodles – 1lb
  9. 1 Jar of Prego Mushroom Sauce [Mushroom flavored spaghetti sauce]
  10. 1/2 Cup of Parmesan Cheese
  11. 1 Cup of Grated Mozzarella Cheese
  12. Olive Oil

Necessary Equipment

  • 2 Medium pots
  • Lasagna Pan
  • Oven – Heated to 375 Degrees Fahrenheit (350 Degrees Fahrenheit for Convection)
  • Measure Utensils
  • PAM/Non-Stick Spray

Instructions

Part 1 – The Meat Sauce

  1. Spice the ground beef with salt and oregano
  2. Saute the ground beef in the medium pot until brown
  3. Add the onion, bell pepper, carrots, and onions to the meat.
  4. Cook for 5 minutes.
  5. Add the Can of Stewed Diced Tomatoes and Spaghetti Sauce.
  6. Cook for 20 minutes with cover on. Stir Occasionally.

Part 2 – The Noodles

  1. Boil the Penne Noodles for 6 minutes in salted water
  2. Drain and add a small amount of Olive Oil to prevent sticking

Part 3 – Building the Lasagna

  1. Spray Pam on the Lasagna Pan
  2. Layer 1: Add about 1/3rd the Meat Sauce, make sure to coat the bottom
  3. Layer 2: Add 1/2 the Penne
  4. Layer 3: Add about 1/3rd the Meat Sauce and sprinkle 1/2 the Mozzarella Cheese on top
  5. Layer 4: Add the Remaining 1/2 of Penne
  6. Layer 5: Add the last remaining 1/3rd the Meat Sauce and sprinkle the Parmesan Cheese on top
  7. Bake for 20 mins
  8. Remove from the Oven and sprinkle the remaining 1/2 of the Mozzarella Cheese
  9. Bake for 10 more minutes

ENJOY!

College Kid Pizza Dough Recipe

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[Once Again no Picture! Ryan is lazy on Mondays.]

It’s time for another recipe, this one straight from the subject’s own recipe book (his girlfriend’s really) as we dive into a nice simple recipe for Pizza dough.  Or as I like to call it College Kid Pizza Dough.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Ingredients

  • 1 Tbsp active Dry Yeast (Or 1 packet)
  • 1 Cup Warm Water – NOT HOT
  • 2.5 cups of Flour
  • 2 Tbsp of oil
  • 1 Tbsp of sugar
  • 1 tsp of Salt
  • PAM/Non-Stick Spray
  • Pizza Toppings of Choice – Normally I’d still try to tell you what toppings to buy but this recipe is so simple I think it’ll be fun for you to tell us what you added. [If comments aren’t working yet, email us at podcastlostinspace@gmail.com]

Necessary Equipment

  • 1 Medium bowl
  • Cooking sheet/pizza sheet
  • Rolling Pin
  • Oven – Heated to 425 Degrees Fahrenheit (375 for Convection Ovens)
  • Measure Utensils

Instructions

  1. Preheat the Oven to 425 Degrees Fahrenheit (375 for Convection Ovens)
  2. In the bowl add the warm water and dissolve the yeast into it. Let sit for a few minutes so yeast can activate. (If you didn’t know yeast is actually living microbes. Their farts as they eat sugar are what make bread rise)
  3. Add the Flour, Oil, Sugar and Salt to the Bowl
  4.  Stir with spoon until there’s none to little flour visible. You should have a nice dough ball-ish thing
  5. Before rolling the dough, sprinkle flour onto the surface to help prevent sticking
  6. Roll the dough.
  7. Spread the dough onto the the pan before you put toppings on it. Thickness is to preference
  8. Add desired toppings.
  9. Cook for about 15 Minutes, or until cheese is golden brown.

Argentinian Beef Stew Recipe

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Hey Guys!

It’s the Stew Recipe I promised you. We’re back to our normally scheduled designated idiot cook as Ryan’s back from his vacation. Some of you may have noticed this Recipe is going up Tuesday instead of the Monday’s we’d originally decided. This is going to be the normal day from now, so I have time to get you guys a picture to see what food we’re talking about. [Hey look, no picture, Ryan is lazy]

House Keeping out of the way, now it’s time for a recipe that is a Family favorite. Stews are fantastic because even tho this comes witha  recipe, they’re really intended to let you use just about any ingredients you have left over from other dishes. This is one of those dishes that is completely open for manipulation, regardless of the instructions.

Argentinian Beef Stew Recipe:

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Ingredients

  • 1.5 Lbs of Beef – Cubed (Or Chicken if you have to use that)
  • 1 Onion – Chopped
  • 2 Carrots – Sliced
  • 1/2 cup of Corn Kernels (either fresh cooked or frozen)
  • 1/2 cup of Peas (fresh or frozen)
  • 4 Potatoes – Cubed
  • 4 Stalks of Celery – Sliced
  • 1 can of Stewed Tomatoes
  • 1 can of Campbell Cream of Mushroom Soup
  • 1 Cup of Meat Broth [compliment whatever meet you use]
  • 2 Bay Leaves
  • About 1 tsp of salt and oregano (this is to Taste)
  • Olive oil for frying

Necessary Equipment

  • 1 Medium/Large-sized Pot
  • 1 bowl
  • Knives
  • Cutting Board

Instructions

  1. Fry the cubed beef in the medium pot until lightly brown
  2. Add the chopped onions to the pan and cook until the onions are soft and golden brown
  3. Add the rest of the Herbs, Vegetables, Potatoes and Stewed Tomatoes and fold them together
  4. Mix the mushroom soup and the broth together in a separate bowl until free of lumps
  5. Then add this to the rest of the mixture in the pot and stir together
  6. Bring to a boil on medium-high heat while stirring constantly then drop to medium-low heat
  7. Stir fairly regularly or it may stick
  8. Cook for 30-45mins
  9. Enjoy!

Unto the Breach: Steak and Potato Casserole Recipe

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Steak and Potato CasseroleSo welcome to a new recipe series that will happen with some modest regularity. This time around, instead of sending Ryan into the breach with tried, and untried, recipes where his own inexperience is the greatest test, we’ll be sending one of our more experienced cooks into the wild unknowns. This week, as an apology for the late Podcast and Recipe posts (and the fact that Ryan isn’t actually make stew) I present the grand experiment, Steak and Potato Casserole!

A WARNING: THIS RECIPE TAKES THE BETTER PART OF 2 HOURS TO COOK, PLAN ACCORDINGLY

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Sliced = Cut into thin broad strips (usually circles)

Saute = cook with oil

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.

Ingredients

Main Dish:

  • Veggie/Olive Oil for Cooking
  • 1.5 Lbs of Beef-Round steak – Cut the beef into thin but long strips
  • 1.5 Large Onions – Sliced
  • 1 Can of Diced Tomato – Drained but ‘reserve’ [save] the liquid in a bowl
  • 2-3 Carrots – Sliced
  • 1 Green Pepper – Cut into strips
  • 1.5 Lbs (or 2-3 medium) Potatoes

Sauce

  • 2 Tbspn of Flour
  • 1 cup of beef stock
  • 1 Tbspn of Worcestershire Sauce (approx.)
  • 1 Tbspn of Soy Sauce (approx.)
  • Salt to Taste

Necessary Equipment

  • Fry Pan/Skillet
  • 3-Quart Casserole Dish
  • Knives
  • Cutting Board
  • Oven [Yeah I’m stretching] – Preheat to 350 Degrees Fahrenheit, or 300 Degrees Fahrenheit for a convention Oven

Instructions

  1. Preheat the Oven to 350/300 Degrees Fahrenheit
  2. Heat the oil in a large skillet. Add the beef strips and saute until they are browned on the outside (this is real quick). Remove the beef from the pan without removing any of the fats/liquids left behind.
  3. Saute the Onions in the same skillet, until they are golden brown (add more oil if necessary). Remove the Onion without removing any of the fats or liquids.
  4. In the Casserole dish, layer the Beef, onions, carrots, green pepper, and tomatoes
  5. Stir the flour into the remaining fats in the skillet and cook for 1 min (if possible, I was low on fats so I had to skip the step)
  6. Gradually Stir in the Beef Stock, and reserved Tomato Juice and bring to a Boil
  7. Once at a Boil, stir in the Worcestershire sauce, soy sauce and Salt
  8. Pour the hot sauce over the stuff in the Casserole dish.
  9. Put the potatoes atop
  10. Cover the casserole with tin foil or a lid and Bake at 350/300 Fahrenheit for 1-1.5 Hours (I did 1 at 350)
  11. Then Remove the cover/tin foil and increase the oven heat to 400/350 (I did 375) for 45mins or until the potatoes are tender and Golden Brown.
  12. 2 hours and change later, congrats! You have what was basically slow-cooked meat.

Some thoughts:

  • This is a really long dish to prepare. Be warned and prepared for that.
  • I think this could stand with adding something to give the potatoes flavour, Oregano is a family favorite. They’re not really flavour-less because this dish creates a lot of liquid to cook/soak everything but a bit more
  • This dish is really a lot more like a bizarre way to boil a bunch of meats and veggies together, and while it comes out tasty, a more dense binding agent or even cheese could make it a better cohesive dish.
  • Also this toughens the meat up, most people wouldn’t mind but I can’t stand tough meat