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| Sunday Supper |
ONIONY STEAK AND
POTATOES
1 lb round steak
1 Tbsp oil
2 ½ C water
1 envelope dry onion soup mix
4 medium potatoes, sliced
1 ½ tsp salt
¼ tsp pepper
14 ½ oz whole green beans (drained if canned, thawed if
frozen)
2 Tbsp flour combined with ½ C water
In a large deep skillet, brown steak in hot oil. Stir in
water, soup mix, salt, pepper, and potatoes, heat to boiling, cover, and simmer
30 minutes, stirring occasionally. Add green beans, cover, and cook 10 minutes
longer. Remove meat and vegetables to a platter, and keep warm. Stir
water-flour mixture into hot liquid in skillet and cook, stirring, until
thickened. Pour sauce over meat and vegetables, and serve.
The garage looks amazing!
ReplyDeleteLooks pretty yummy - but - what have you got for zucchini??
ReplyDeletehttp://bigfoodetc.blogspot.com/2012/07/recipe-batter-fried-zucchini-sticks.html
Deletehttp://bigfoodetc.blogspot.com/2012/08/recipe-zucchini-lasagne-and-variation.html
http://bigfoodetc.blogspot.com/2012/06/recipes-for-two-zucchini-breads-that.html
http://bigfoodetc.blogspot.com/2013/07/recipe-zucchini-monterey.html
http://bigfoodetc.blogspot.com/2013/07/recipe-creative-cooking-zucchini-in.html
http://bigfoodetc.blogspot.com/2013/07/recipe-mary-annes-fettuccini-zucchini.html I remember this! It was good!
http://bigfoodetc.blogspot.com/2013/06/recipe-from-healthy-home-cooking-fresh.html
http://bigfoodetc.blogspot.com/2013/02/recipe-hollister-vegetable-casserole.html
That's a pretty good list!
ReplyDeleteI don't do "fried" - it's my northern background. I like to eat it - but I haven't been successful actually creating it! It's a learned skill, I'm afraid - and I haven't learned it. And at this stage of my life, probably never will.
I'll definitely check these out though.
I planted 4 hills of zucchini. Two yellow, two green. Only two hills - both yellow - survived and thrived. Planted three seeds in each hill - only one plant in one hill and two plants in the second hill. Well...actually a hill got well started ... and then a gopher snipped it off at the root. Dam* gophers.
I'm not sure why my survival rate was so poor - it was apparent that the seedlings started, and then something got them. I have no idea what.
It's probably just as well. I'm getting one or two per day, and it only takes one to feed the two of us so I'm already behind! I just would have preferred having one yellow and one green - I like the visual contrast. The taste is the same so it really doesn't matter - but I like how it looks!
Right now, the preferred recipe is pretty simple...saute onions, add a clove of garlic (I use a garlic press), add zucchini sliced into rounds or cut into "matchsticks", about a half each of red and green pepper, and a can of diced tomatoes. Sprinkle with some basil (I use dried. Don't have any fresh). Cover and cook for about ten minutes and it's done. Cover might have to come off for a bit to reduce the liquid that develops. Good fresh, and good as leftovers.
That sounds good! The girls do something like that when they're feeling creative. Often they serve it with fettuccine or some such.
ReplyDeleteI picked the last squash this morning-- although I think I'll experiment and plant again this week and see what happens. I have one that matures in 45 days that I forgot to plant this spring. Maybe I'll get lucky.
The "last squash"? You mean they stop producing before summer ends?
ReplyDeleteSo...when did that plant _start_ producing?
Oh, Suek!
DeleteEvery deep south state claims this as its motto. There are four seasons. Almost Summer. Summer. Still Summer. Christmas.
So yes, they stop producing before summer ends. I think what happens is that the temperature during Summer-- especially nighttime temps-- get too hot and they stop setting flowers. Same with peppers and tomatoes. We have two crops of those, one in Almost Summer or early Summer, and another in Still Summer.
We can have squash in early to mid-May if we have a warm Almost Summer.
Ah. California has it's drawbacks, but weather isn't one of them! It does get hot - though not so hot in our area - but even when the temps are 100* plus, it still cools off in the evenings. Night time temps are rarely above the 70s.
ReplyDeleteMy son wants us to move to Tx. We may do so - eventually ...but I remember living in Ohio, New Jersey, Virginia and even Michigan...and the night time temps when the summer reached it's high points. Tx is even hotter and I understand the nights don't cool off so much. I'm a bit reluctant. We're _really_ spoiled out here.
He tells me that he considers summer to be "winter" when it comes to veggie growing - meaning that's the "dead" season. I suspect he hasn't learned stuff he needs to know - but then, maybe I'm the one who needs to learn!
I suspect it depends on where in Texas you happen to be.
DeleteI would sooner live in Texas than California-- although beware of "New Texas"-- all the folks who moved from CA to TX b/c of failed CA politics & policies who thought what failed in CA would somehow magically work in TX b/c everyone owns a gun (which isn't true in New Texas).
My Texan in-laws have a huge garden. It's pretty much played out by the end of June.
So...maybe my son is right!
ReplyDelete