I love hardy soups and stews do you? I hope this recipe brings the meaning of comfort and cozy to a new level in your life. My family loves my beef stew. It’s delicious and hardy and it brings comfort to those cold Autumn days. Enjoy!
Ingredients
1lb – 12 oz of Stewing beef or strip loin chopped in cubes. I used the last pieces from a whole strip loin.
8 Cups of Beef Broth
1 Cup chopped carrots
1 Cup chopped celery
1 Yellow Onion finely chopped
1tsp salt
1tsp pepper
5 Cups chopped Potatoes
2 Bay leaves
1 All spice ball
2 garlic cloves minced
1/4 tsp mint
1/4 tsp basil
1 tbs flour and 1tsp gravy powder (mix with a little beef broth and add it at the end of cooking as a thickening agent)
Instructions
I made my own beef broth but feel free to use store bought. I made my broth with scraps of beef, onion, carrots, celery and the same spices in the recipe.
Boil your meat for 15 min in your stock and clean off the foam/dirty froth that forms on the top of your pot. Just spoon it out until there is no foam.
Add all the spices and veggies to your pot and cook for 35 min.
Turn pot off and in a little bowl mix 1 tbs flour and 1tsp gravy powder with some beef broth. Make sure you have no clumps add it to the soup and mix.
This soup tastes even better the next day! So delicious!
Happy Sunday! If you love apples and cinnamon this recipe is for you. 🍎 I decided to make this last week and the family really loves it. I Hope you try it out as well. Enjoy and have a beautiful weekend!
INGREDIENTS
For the Apple Mixture
5 Red Apples peeled and sliced. I used a softer red apple that is a bit tart. Feel free to use your favourite type of apples.
1tsp cinnamon
1/2 Cup Brown sugar use less if you like it tart.
1 tbs Coconut oil
For the Crumble mixture
3 Packs of Apple Cinnamon Quaker Oatmeal.
1/4 Cup Brown Sugar (Use less sugar if you like it tart)
1tsp Cinnamon
1 Cup Harvest Crunch Granola cereal
1/4 Cup Maple Syrup
1/4 Cup Coconut oil
INSTRUCTIONS
Place sliced apples with (The apple mixture) ingredients in a pan. Cinnamon, brown sugar and coconut oil in a frying pan and on low heat cook for 5 min.
In a bowl add the (Crumble Ingredients) apple cinnamon oatmeal, the cinnamon, harvest crunch granola cereal, maple syrup, coconut oil and brown sugar. Mix very well.
Place the apples in a pan. I used an oval corningware.
Top the apples with the Crumple.
Cook in a 350F oven for 15min. This goes really well with ice-cream.
Enjoy!
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I hope you are well my friends. I hope you take good care of your self and do some self care. You are important! Thank you all for your comments and support. I appreciate it so much. Thank you for subscribing to my Youtube Channel. It means so much to me. Have a lovely Sunday…
Hello friends! Hope all is well. I hope March is treating you well. I’ve been busy with keeping the house clean, working out and trying to participate with #The100DayProject. I’ve been trying not to stress for the Biopsy results which I will get next week. Thank you all for following and commenting on my Youtube…
Happy Saturday! I wanted to share this on the blog right away because it is the perfect pumpkin soup for Fall and also amazing to make and freeze ahead of time for your family for Thanksgiving dinner. It is so delicious and comforting. I truly hope you try it. Let name know if you try it @bestdayblogger on twitter or IG.
Here is my lovely pumpkin from my garden! How exciting right? My husband helped me chop this up and clean the seeds out. I cut it in chunks and drizzled olive oil, salt and pepper and roasted this along with a a garlic bulb in the oven for one hour at 350F.
Ingredients
4 Cups of Roasted Pumpkin Puree
1 Garlic bulb
1 Pack of bacon
6 cups of water
1/4 tsp black pepper
1 tsp salt
1 cube of veggie stock
1/8 tsp of thyme
1/8 tsp cayenne pepper
1 tbs bacon fat
A little olive oil to sprinkle on the pumpkin
Instructions
Cut pumpkin and clean out the pumpkin seeds. Set the seeds aside for later.
Pre-heat oven to 350F.
Cut pumpkin into wedges and place them on trays with parchment paper.
Drizzle a little olive oil and sprinkle salt and pepper on the pumpkin.
Cut the top off the garlic bulb and drizzle olive oil over it with a sprinkle of salt.
Roast the pumpkin and garlic at 350F in the oven for one hour.
Take the tray out and let it cool.
Take one package of bacon, cut the bacon into pieces and fry it up in a pan. Take out bacon bits and place on paper towel. Bacon is used for garnish in the soup.
Save the bacon fat for later.
Take pumpkin and puree it. Place in bowl.
In a pot add 6 Cups of water, the roasted garlic, one veggie cube, black pepper, salt, thyme, cayenne pepper and one tablespoon of bacon fat. Add 4 cups of the pumpkin puree.
On medium heat boil soup for 20 min.
After 20 min turn off stove and puree with a hand blender to make sure there are no chunks. If you wish to do so.
Ladle soup in the bowl with bacon bits and Sliced Bacon garlic Baguette. Here is the recipe for the Baguette.
Bacon Sliced Garlic Baguette
Sliced Baguette
Bacon Fat
1 garlic clove
A sprinkle of garlic salt
A sprinkle of oregano
Instructions
Cut baguette in slices.
dip quickly into the bacon fat
Place on a tray with parchment paper
Sprinkle garlic salt and oregano on them
Toast in a 350F oven for 10 min or until golden brown
When they come out of the oven rub the garlic clove on them.
Garnish the Pumpkin soup with them for a delicious crunch.
ROASTED PUMPKIN SEEDS
RECIPE
1 1/2 cups of pumpkin seeds
1/8 tsp cayenne pepper
1/8 tsp salt
1 tbs bacon fat
Instructions
Make sure your pumpkin seeds are dry. In a bowl add the bacon fat or olive oil and mix in the seeds. Then on a cooking sheet with parchment paper place the seeds and sprinkle with the salt and cayenne pepper. Place in the oven at 350F and bake for 30 min or until golden brown. Every oven is different. Mine took 30 min.
On Saturday we went to Applewood Farms and I came home with a huge Squash. I created a delicious and cozy Roasted Garlic and Onion Butternut Squash Soup which is perfect for fall. It was a cold day on Sunday and this soup was comforting.
INGREDIENTS
8 Cups Cubed Butternut Squash
6 Garlic Cloves
2 Yellow Onions
1\4 tsp salt
1/4 tsp black pepper
2tbs Olive Oil
1/2 tsp onion powder
1tbs Fresh Rosemary
6 Cups Water
1 Bay Leaf
2 Chicken stock cubes
1/4 tsp dry parsley
INSTRUCTIONS
Cube the squash and place on baking tray.
Clean and cut the onions and garlic and place on tray.
Sprinkle everything on the tray with the Olive oil, rosemary, salt, pepper and onion powder.
Bake in a 400°F oven for 35min.
6. Bring 6 cups of water to a boil with the chicken cubes, parsley and bay leaf. When the water starts boiling turn it off.
7. Remove Bay Leaf from the chicken stock.
8. Add all the ingredients from the oven to the pot of chicken stock. Use a hand held blender and puree it. I prefer my soup with a little texture. You can always puree it a little longer.
9. You can add garlic croutons, crispy onion, bacon or sausage on the top. I added sausage and garlic croutons with a sprinkle of cayenne pepper.
I hope you try this recipe out. It is simple, delicious and cozy. A perfect soup for fall weather.
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