Beef Vegetable Soup

By Tamera, on April 8th, 2009%

With KLT living most of the time in Nashville cooking has just about come to a halt around here. Why cook for just me? Who wants to eat left overs for weeks on end? This has really lead me to research cooking for the purpose of preserving. Most importantly freezing. This has been a great adventure and at least I make an excuse to cook which is something I love and most importantly I actually eat. So Beef Veggie Soup sounded like a good idea to work in before the weather breaks and it becomes too warm for soup.

I started with a large arm roast, yes it was . . . → Read More: Beef Vegetable Soup

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Italian Stew Chili

By Tamera, on January 11th, 2009%

Or as we like to call it Italian Chili. Seems to me that the word stew induces a very specific vision. For me the word stew makes me think heavy, a thickened sauce, large chunks of meat, potatoes and vegetables. And when I first made this recipe it ran more along the lines of tasting like chili without the red base. I have adapted this recipe from one in the Kraft Family Food and Fun magazine , Easy Italian Stew from the Fall 2007 edition. The reason I made changes was mostly due to not being able to find ingredients and knowing that I could do some of them a . . . → Read More: Italian Stew Chili

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Guinness French Onion Soup

By Tamera, on December 30th, 2008%

I love French Onion Soup and have tried many different variations and even tried it at many different restaurants. Over time I have resolved that there are certain things that I prefer. Like toasted bread instead of fresh, I also like to cut it into cubes and place it in the bottom instead of floating a slice on top. My cheese of choice is Monterrey Jack. I do have some ideas that I would like to try once I have a fancy cheese outlet.

Ingredients:

Guinness Beer – most of one bottle Onions, sliced or julian which ever makes you happy cloves of garlic – 4 cloves chopped, pressed which . . . → Read More: Guinness French Onion Soup

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