Where's the Beef?

During the 1980s, there was an iconic commercial that asked that all-important question, "Where's the beef?" For years, it seemed that was the question d'jour, even after the commercials quit airing.

Well, today's post deals with nothing but beef recipes, including Crockpot Beef Stroganoff and Bean Burger. Enjoy!

INSTANT POT ROAST

Recipe from the Tasting Table Test Kitchen, and can be viewed online at https://www.tastingtable.com/cook/recipes/instant-pot-roast-recipe.

Yield: 6 to 8 servings; Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour and 15 minutes

Ingredients

1/4 cup dried porcini, rehydrated

1/2 cup boiling water

2 tablespoons olive oil

One 4-to-4 1/2-pound chuck roast

Kosher salt and freshly ground black pepper, to taste

1/3 cup tomato paste

3 garlic cloves, smashed

2 carrots, peeled and roughly chopped

2 celery stalks, roughly chopped

2 thyme sprigs

2 bay leaves

1 onion, peeled and roughly chopped

2 cups beef stock

1 tablespoon red wine vinegar

Directions

Place the dried porcini in a small heatproof bowl and cover with the boiling water. Let rehydrate while you sear the chuck roast.

In a large, heavy-bottomed pot, heat the olive oil over high heat. Season the chuck roast with salt and pepper, and sear, turning as needed, until the entire roast is golden brown, 10 to 12 minutes. Transfer the seared roast to the bowl of an Instant Pot.

To the pot that you seared the roast in, add the tomato paste, garlic, carrots, celery, thyme, bay leaves and onion, and cook until the vegetables are softened and the paste begins to caramelize, 4 to 5 minutes. Deglaze the pan with the stock and red wine vinegar. Pour the contents over the chuck roast in the Instant Pot, along with the rehydrated porcini and their soaking liquid.

Seal the Instant Pot according to the manufacturer's instructions and cook on high pressure for 45 minutes. Let depressurize, then remove the roast and transfer to a cutting board to slice. Season the cooking liquid with salt and pepper.

Spoon some of the vegetables onto a platter and fan slices of the pot roast over top. Drizzle the cooking liquid on top, then serve.

CROCKPOT BEEF STROGANOFF

This comes from Diana Rattray, the Southern cooking expert for The Spruce. If you remember from previous posts about Diana being on About.com, you’re right. However, About.com recently launched The Spruce as “a standalone site for home decor and food,” according to Techcrunch (“About.com launches The Spruce, a standalone site for Home Decor and Food”).

Anyway, Diana wrote, “For an easy cold-weather meal you can throw together in 20 minutes, look to the crockpot to cook hearty beef to perfection for this hearty Strognaoff. Making this dish in a slow cooker allows the flavors to blend together and fully marinate the meat until it's juicy, tender, and totally satisfying. Serve with sour cream for an extra rich dinner on top of your favorite hot cooked noodles.” Time: 8 to 10 hours.

Ingredients

1 1/2 to 2 pounds stew beef or round steak or lean chuck, cut in 1/2-inch cubes

3 tbsp. flour

2 tbsp. butter or margarine

1 cup beef broth

2 tbsp. ketchup

1 sm. garlic clove, crushed

1 tsp. salt

8 oz. sliced mushrooms

1 med. onion, chopped

1 c. sour cream, blended with 2 tablespoons flour

hot cooked noodles, 3 to 4 cups

Directions

Dredge beef in flour and salt.

Melt butter or margarine in large skillet and add beef and onion.

Cook over medium heat until browned.

Combine beef broth, ketchup, garlic and mushrooms in crockpot. Add cooked beef and onions; stir gently to combine.

Cover and cook on low for 7 to 9 hours. Add sour cream, cover and cook on HIGH for 20 to 30 minutes, or until heated through.

Serve over hot cooked noodles.

PICADILLO

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.”

Yield: 6 servings; Time: 1 hour.

This was featured in “The Ultimate Cuban Comfort Food: Picadillo”, and can be viewed online here.

Ingredients

2 tablespoons extra-virgin olive oil

2 medium-size yellow onions, peeled and chopped

2 ounces dried chorizo, diced

4 cloves garlic, peeled and minced

1 1/2 pounds ground beef

Kosher salt and freshly ground black pepper

4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed

2 tablespoons red-wine vinegar

1 tablespoon ground cinnamon

2 teaspoons ground cumin

2 bay leaves

Pinch of ground cloves

Pinch of nutmeg

2/3 cup raisins

2/3 cup pitted stuffed olives

Preparation

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

BEAN BURGER

My kids had this one evening when I had to be somewhere – possibly an evening class – and it soon became a favorite. This, along with the next two recipes (Hamburger Special and Beef Stew), can be found in my e-book, Off the Wall Cooking.

1 1/2 lbs. hamburger

2 cans baked beans

2 T mustard (or to taste)

2 T brown sugar (or to taste)

Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.

HAMBURGER SPECIAL

One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.

2 lbs. hamburger

1 – 2 carrots, peeled & cut into rounds

1/2 green pepper, diced

1 small onion, diced

1/2 red pepper, diced

1 package dry onion soup mix

Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.

BEEF STEW

I came up with this when the recipes I had for stew seemed too bland.

2 – 3 lbs. stewing beef

1 clove garlic, minced

3 T oil

4 carrots, cut up

2 C water

1 large potato, peeled & cut up

1 onion, chopped

6 oz tomato paste

8 oz tomato sauce

4 T vinegar

1 C flour

3 T honey

1 T soy sauce

salt & pepper

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

Where's the Beef?

I wasn't always a vegetarian. Even after becoming a vegetarian, those in the house with me have enjoyed meat. Therefore, I've managed to collect (and invent) meat recipes over the years. Here are a few with beef in them, including Bean Burger and Oven Pot Roast.

Note: The first five recipes in today's post can be found in my e-cookbook, Off the Wall Cooking.

BEEF STEW

One of my inventions; the recipes I had for stew seemed too bland.

2-3 lbs. stewing beef

3 T oil

2 C water

1 onion, chopped

8 oz. tomato sauce

1 C flour

1 T soy sauce

1 clove garlic, minced

4 carrots, cut up

1 large potato, peeled & cut up

6 oz tomato paste

4 T vinegar

3 T honey

salt & pepper

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add every-thing except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

OVEN POT ROAST

This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."

4 lbs. chuck beef (boneless)

1/3 C flour

1/4 C oil

2 C carrots, cut up

2 C onions, sliced

2 C celery, cut up

1 C tomatoes (opt.) or 1 small can tomato paste

1 tsp. salt

1/8 tsp. pepper

1 can mushroom soup (optional)

Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.

BEEF ROLLS

Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."

1 1/2 lbs. flank steak, sliced thin

1 egg

1 tsp. salt

1/2 C boiling water

1/2 tsp. onion flakes

2 tsp. lemon juice

3/4 C bread crumbs

3/4 tsp. poultry seasoning

flour

1/8 tsp. pepper

butter for browning

Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.

BEAN BURGER

The kids had this one evening when I had a class to go to; they loved it.

1 1/2 lbs. hamburger

2 T mustard (or to taste)

2 cans baked beans

2 T brown sugar (or to taste)

Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.

HAMBURGER SPECIAL

One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.

2 lbs. hamburger

1 - 2 carrots, peeled & cut into rounds

1/2 green pepper, diced

1/2 red pepper, diced

1 small onion, diced

1 package dry onion soup mix

Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.

OLD-FASHIONED MEAT LOAF

A.K.A. ‘BASIC’ MEAT LOAF

This last recipe is from Paula Deen on The Food Network website.

Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy


To view this online, click here.
Ingredients

1 pound ground beef

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 ounces canned diced tomatoes with juice

1/2 cup quick-cooking oats

Topping:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard
Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Where's the Beef? (Late)

I'm running late today, but at least I'm able to give you today's six yummy beef recipes. Enjoy!

INSTANT POT ROAST

Recipe from the Tasting Table Test Kitchen, and can be viewed online at https://www.tastingtable.com/cook/recipes/instant-pot-roast-recipe.

Yield: 6 to 8 servings; Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour and 15 minutes

Ingredients

1/4 cup dried porcini, rehydrated

1/2 cup boiling water

2 tablespoons olive oil

One 4-to-4 1/2-pound chuck roast

Kosher salt and freshly ground black pepper, to taste

1/3 cup tomato paste

3 garlic cloves, smashed

2 carrots, peeled and roughly chopped

2 celery stalks, roughly chopped

2 thyme sprigs

2 bay leaves

1 onion, peeled and roughly chopped

2 cups beef stock

1 tablespoon red wine vinegar

Directions

Place the dried porcini in a small heatproof bowl and cover with the boiling water. Let rehydrate while you sear the chuck roast.

In a large, heavy-bottomed pot, heat the olive oil over high heat. Season the chuck roast with salt and pepper, and sear, turning as needed, until the entire roast is golden brown, 10 to 12 minutes. Transfer the seared roast to the bowl of an Instant Pot.

To the pot that you seared the roast in, add the tomato paste, garlic, carrots, celery, thyme, bay leaves and onion, and cook until the vegetables are softened and the paste begins to caramelize, 4 to 5 minutes. Deglaze the pan with the stock and red wine vinegar. Pour the contents over the chuck roast in the Instant Pot, along with the rehydrated porcini and their soaking liquid.

Seal the Instant Pot according to the manufacturer's instructions and cook on high pressure for 45 minutes. Let depressurize, then remove the roast and transfer to a cutting board to slice. Season the cooking liquid with salt and pepper.

Spoon some of the vegetables onto a platter and fan slices of the pot roast over top. Drizzle the cooking liquid on top, then serve.

CROCKPOT BEEF STROGANOFF

This comes from Diana Rattray, the Southern cooking expert for The Spruce. If you remember from previous posts about Diana being on About.com, you’re right. However, About.com recently launched The Spruce as “a standalone site for home decor and food,” according to Techcrunch (“About.com launches The Spruce, a standalone site for Home Decor and Food”).

Anyway, Diana wrote, “For an easy cold-weather meal you can throw together in 20 minutes, look to the crockpot to cook hearty beef to perfection for this hearty Strognaoff. Making this dish in a slow cooker allows the flavors to blend together and fully marinate the meat until it's juicy, tender, and totally satisfying. Serve with sour cream for an extra rich dinner on top of your favorite hot cooked noodles.” Time: 8 to 10 hours.

Ingredients

1 1/2 to 2 pounds stew beef or round steak or lean chuck, cut in 1/2-inch cubes

3 tbsp. flour

2 tbsp. butter or margarine

1 cup beef broth

2 tbsp. ketchup

1 sm. garlic clove, crushed

1 tsp. salt

8 oz. sliced mushrooms

1 med. onion, chopped

1 c. sour cream, blended with 2 tablespoons flour

hot cooked noodles, 3 to 4 cups

Directions

Dredge beef in flour and salt.

Melt butter or margarine in large skillet and add beef and onion.

Cook over medium heat until browned.

Combine beef broth, ketchup, garlic and mushrooms in crockpot. Add cooked beef and onions; stir gently to combine.

Cover and cook on low for 7 to 9 hours. Add sour cream, cover and cook on HIGH for 20 to 30 minutes, or until heated through.

Serve over hot cooked noodles.

PICADILLO

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.”

Yield: 6 servings; Time: 1 hour.

This was featured in “The Ultimate Cuban Comfort Food: Picadillo”, and can be viewed online here.

Ingredients

2 tablespoons extra-virgin olive oil

2 medium-size yellow onions, peeled and chopped

2 ounces dried chorizo, diced

4 cloves garlic, peeled and minced

1 1/2 pounds ground beef

Kosher salt and freshly ground black pepper

4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed

2 tablespoons red-wine vinegar

1 tablespoon ground cinnamon

2 teaspoons ground cumin

2 bay leaves

Pinch of ground cloves

Pinch of nutmeg

2/3 cup raisins

2/3 cup pitted stuffed olives

Preparation

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

BEAN BURGER

My kids had this one evening when I had to be somewhere – possibly an evening class – and it soon became a favorite. This, along with the next two recipes (Hamburger Special and Beef Stew), can be found in my e-book, Off the Wall Cooking.

1 1/2 lbs. hamburger

2 cans baked beans

2 T mustard (or to taste)

2 T brown sugar (or to taste)

Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.

HAMBURGER SPECIAL

One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.

2 lbs. hamburger

1 – 2 carrots, peeled & cut into rounds

1/2 green pepper, diced

1 small onion, diced

1/2 red pepper, diced

1 package dry onion soup mix

Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.

BEEF STEW

I came up with this when the recipes I had for stew seemed too bland.

2 – 3 lbs. stewing beef

1 clove garlic, minced

3 T oil

4 carrots, cut up

2 C water

1 large potato, peeled & cut up

1 onion, chopped

6 oz tomato paste

8 oz tomato sauce

4 T vinegar

1 C flour

3 T honey

1 T soy sauce

salt & pepper

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

Weekday Recipes

Another later-in-the-day post for your week-day meals. Enjoy!

BROWNIE TART

This comes from The Food Network's Ina Garten, of Barefoot Contessa fame. Total Time: 55 min; Prep: 15 min; Cook: 40 min; Yield: 8 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/ina-garten/brownie-tart-recipe.print.html?oc=linkback

Ingredients

6 tablespoons (3/4 stick) unsalted butter

3 1/4 cups (20 ounces) semisweet chocolate chips

3 extra-large eggs

1 cup sugar

1 tablespoon instant coffee granules

1/2 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup (4 ounces) chopped walnuts

2 to 3 tablespoons heavy cream

Directions

Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.

Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.

Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

BEEF STEW

I came up with this years ago when the stew recipes I had seemed too bland. I've since become a vegetarian, but this does hold memories. Also, you can find this and the next recipe (Bean Burger) in my e-cookbook, titled Off the Wall Cooking.

2-3 lbs. stewing beef

3 T oil

2 C water

1 onion, chopped

8 oz tomato sauce

1 C flour

1 T soy sauce

1 clove garlic, minced

4 carrots, cut up

1 large potato, peeled & cut up

6 oz tomato paste

4 T vinegar

3 T honey

salt & pepper

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add every-thing except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

BEAN BURGER

My kids had this one evening when I had to go out; they loved it.

1 1/2 lbs. hamburger

2 15-oz cans baked beans

2 T mustard (or to taste)

2 T brown sugar (or to taste)

Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.

ULTIMATE NACHOS

Not sure exactly where this came from, but I'm leaning toward Ro-Tel.com

Ingredients:

1/2 lb. Extra lean ground beef

8 oz. Velveeta, cut into 1/2-inch cubes

6 oz. Tortilla chips (about 7 cups)

1 cup shredded lettuce

1/4 cup sliced ripe olives

1 can (10 oz) Ro Tel Original Diced Tomatoes & Green Chilies, drained well

Directions:

Brown meat in medium skillet; drain.

Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.

Place chips on large platter; top with Velveeta, meat and remaining ingredients.

SLOW-COOKER BARLEY AND CHICKPEA RISOTTO

This comes from Foxes Love Lemons, by way of ivillage.com. To view int online, go to http://foxeslovelemons.com/slow-cooker-barley-and-chickpea-risotto.

Ingredients:

1-1/2 tablespoons extra virgin olive oil

3 carrots, peeled and chopped

3 garlic cloves, minced

1/2 head cauliflower, cut into small florets

1/2 small yellow onion, minced

4 sprigs fresh thyme

1-1/4 cups pearl barley, rinsed

1 can (15.5 ounces) garbanzo beans, rinsed and drained

2-1/2 cups less-sodium chicken or vegetable broth

1-1/4 cups water

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1-1/2 tablespoons fresh lemon juice

1/3 cup grated Parmesan cheese

3 tablespoons chopped fresh parsley

Directions:

Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.

Stir in thyme and barley; cook 2 minutes, stirring frequently.

Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.

Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

PEANUT BUTTER BANANA CREAM PIE

This comes from The Baker Chick. I love the food that comes out in her e-newsletters. If you haven't checked out (and signed up for) her newsletters, I recommend doing so. This makes 1 9-inch pie.

To view this online, click here.

Ingredients

For the Crust:

20-25 Oreo Cookies

3 tablespoons of butter

pinch of salt

3 ripe bananas

For the Pudding:

2 1/4 cups whole milk

2/3 cup sugar

3 egg yolks

1/4 cup cornstarch

1 teaspoon vanilla

1 tablespoon butter

Peanut Butter Mousse

3 ounces cream cheese, room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2/3 cup chilled heavy whipping cream

For Peanut Butter Sauce: (optional)

1 tablespoon peanut butter

1 tablespoon powdered sugar

1-2 teaspoons of milk

Instructions

For the Crust:

Place the Oreos in a large ziplock bag and crush them into fine crumbs with a rolling pin. Stir in the melted butter until the crumbs are moistened- stir in the salt.

Press the crumbs into the bottom and sides of a 9-inch pie dish. Bake at 350F for about 10 minutes or until set.

For the pudding:

Combine 2 cups of milk and the sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering.

Whisk egg yolks together and slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined. Pour the egg mixture back into the pot with the rest of milk.

In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava.

Remove from heat and stir in the vanilla and butter.

Allow the pudding to cool a bit as you prep the mousse.

For the Peanut Butter Mousse:

Using an electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter.

Whip cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining whipped cream in 2 additions.

To assemble:

Layer the pie in the prepared crust as follows: Sliced banana, pudding, bananas and mousse. Chill for at least 3 hours or overnight.

For peanut butter sauce:

Melt peanut butter in the microwave until thinned. Whisk in powdered sugar and enough milk to thin it for drizzling. Drizzle the sauce over the pie before serving.

I Want Something Snacky!

I know someone who, as a child, would occasionally tell her parents, "I want something snaaaaacky!" Nothing would work except for something snacky, something really yummy.

We all have a child living in us, a child who really, really, really wants something snacky. And while we might know that certain things are good for us - salads, soups, and the like - nothing will do like some good snacky foods.

This is the post for those goodies. Most of these are from other sources, which I've named. Enjoy!

PARISIAN-STYLE SWEET CREPES

Makes 8 crêpes

This is from the September, 2009 issue of Vegetarian Times. The recipes starts with, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack."

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)

Butter

Sugar

Nutella

Jam

Apple butter

Crème de marrons (chestnut purée)

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

nutritional information

Per Crêpe:

Calories: 132; Protein: 4 g; Total Fat: 2 g; Saturated Fat: <1 g; Carbohydrates: 25 g; Cholesterol: 28 mg; Sodium: 168 mg; Fiber: less than 1 g; Sugar: 10 g

SUPERFAST FUDGE BROWNIES

This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!

The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!

8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces

1/2 cup Dutch-process unsweetened cocoa powder

1 cup sugar

1 teaspoon pure vanilla extract

2 extra-large eggs

3/4 cup all-purpose flour

Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.

In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.

BEAN BURGER

My kids had this one evening when I had a class at the local junior college; they loved it.

Note: If you're a vegetarian, use one or two packages of tofu crumbles in place of the hamburger. You can also find this recipe in an e-cookbook of mine on Amazon.com. It's called Off The Wall Cooking.

1 1/2 lbs. hamburger

2 cans baked beans

2 T mustard (or to taste)

2 T brown sugar (or to taste)

Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.

The next two sandwich recipes are also from Off the Wall Cooking.

BANANA-HAM SANDWHICH

After a business trip, my dad sent me a short note; in it, he wrote, "In Canada I had two sandwiches which were new and delicious." This one ended with, "GOOD!" Both this (and the next) are definitely that.

French bread, cut along long axis, without crust

1 cold banana

thinly sliced ham

Roll bread & thinly sliced ham around cold banana; deep fry about 15 seconds in very hot fat. Hot on outside & cold on the inside.

HAM & CHEESE SANDWICH

Ham & cheese on French bread but the bread is dropped in egg & fried (a la French Toast).

Beef up that meal!

I wasn't always a vegetarian. Even after becoming a vegetarian, those in the house with me have enjoyed meat. Therefore, I've managed to collect (and invent) meat recipes over the years. Here are a few with beef in them.

BEEF STEW

One of my inventions; the recipes I had for stew seemed too bland.

2-3 lbs. stewing beef

3 T oil

2 C water

1 onion, chopped

8 oz. tomato sauce

1 C flour

1 T soy sauce

1 clove garlic, minced

4 carrots, cut up

1 large potato, peeled & cut up

6 oz tomato paste

4 T vinegar

3 T honey

salt & pepper

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add every-thing except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

OVEN POT ROAST

This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."

4 lbs. chuck beef (boneless)

1/3 C flour

1/4 C oil

2 C carrots, cut up

2 C onions, sliced

2 C celery, cut up

1 C tomatoes (opt.) or 1 small can tomato paste

1 tsp. salt

1/8 tsp. pepper

1 can mushroom soup (optional)

Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.

BEEF ROLLS

Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."

1 1/2 lbs. flank steak, sliced thin

1 egg

1 tsp. salt

1/2 C boiling water

1/2 tsp. onion flakes

2 tsp. lemon juice

3/4 C bread crumbs

3/4 tsp. poultry seasoning

flour

1/8 tsp. pepper

butter for browning

Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.

BEAN BURGER

The kids had this one evening when I had a class to go to; they loved it.

1 1/2 lbs. hamburger

2 T mustard (or to taste)

2 cans baked beans

2 T brown sugar (or to taste)

Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.

HAMBURGER SPECIAL

One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.

2 lbs. hamburger

1 - 2 carrots, peeled & cut into rounds

1/2 green pepper, diced

1/2 red pepper, diced

1 small onion, diced

1 package dry onion soup mix

Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.