Petiet Marmite Soup

This is a great soup. I have added potato to this soup. The original recipe is from CIA's Book of Soups.

Ingredients:
1 chicken (3 pounds)
1 1/2 Lbs. beef bottom round
3 quarts chicken broth, cold
2 celery stalks, diced
2 leeks, white and light green parts, diced
1 large onion, diced
1 large carrot, peeled and diced
1 large white turnip, peeled and diced
2 large waxy potatoes peeled and diced (my addition)
1/4 head white or green cabbage, diced or shredded

Sachet: 1 bay leaf, 1/4t dried thyme, 4 black peppercorns, 4 parsley stems, 1 peeled garlic clove.

Salt and pepper to taste.
1/4 cup chopped Italian parsley - for garnish
1 1/2 cup croutons - for garnish

Directions:
1. Remove the neck and giblets from the cavity of the chicken. Rinse with cold water. Place the beef and chicken in a large soup pot and cover with cold broth. Bring to a simmer over low heat. With a shallow, flat spoon, skim the scum as it rises to the surface and discard. Simmer until the beef and chicken are fork-tender, about 2 hours.
2. Remove the beef and chicken and cool. Strain the broth through a fine sieve or cheesecloth-lined colander. Return the broth to the soup pot.
3. Add the celery, leeks, onion, carrot, turnip, potato, cabbage and sachet to the broth. Bring to a simmer and cook until the vegetables are tender, 15-20 minutes. Remove the sachet and discard.
4. When the beef and chicken have cooled, remove any gristle from the beef and dice the meat. Remove the skin and bones from the chicken. Dice the chicken meat. Return the diced meat to the broth, and simmer 5 minutes to heat thoroughly. Season with salt and pepper. Serve garnished with the parsley and croutons.

Megan's Lau Lau

This is a great recipe from my friend Megan. She has relatives in Hawaii where this recipe originated. She has since modified it to make it with salmon, tuna, pork, or beef. I will be getting photos to post soon. This is a lovely dish and kids love it!

Ingredients:
Boneless pork roast, Salmon, Beef roast or Tuna steak.
1 bag Taro leaf or 3 bags fresh spinach.
Tin Foil

Cut the meat into 3x3 or 4x4 inch squares. Salt it a lot. Wrap the meat in the tao leaf or spinach until it is thickly covered. Next wrap the covered meat in tin foil.

Steam it in the conventional oven or roaster oven:
Oven method: Fill baking pan half full with water, place the meat on a rack that can fit in the pan. Don't let the Lau Lau touch the water. Cover the entire pan with a lid or tin foil. cook at 350 - 375F until meat is completely cooked and tender. 3-4 hours.
Steamer: Follow your manufacturer directions for your steamer.
Roaster: Set the temperature to 350F Add water to the bottom of the roaster. Put the rack in and add the Lau Lau. Cover and cook for 3 hours.

The Lau Lau will be done when you can cut into the packet with a fork. The Taro leaf or spinach will have melted onto the meat. Serve with rice or poi, and sweet potato.

Beef Rib Roast

This is the best Beef Rib Roast Recipe I have ever used. It is from Paula Dean. This recipe is very easy and the results are fantastic.

5 pound standing beef rib roast
1 T House Seasoning

Allow the roast to stand at room temperature for at least an hour.

Preheat the oven to 375F.
Rub the roast all over with the House Seasoning. Place the roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off the oven. Leave the roast in the oven (do not open the door to the oven) for 3 hours. About 1 hour before serving time, turn oven to 375 F and reheat the roast.

What I did on this recipe was I heated the oven and roasted the roast for an hour at 375. Killed the heat then set my timer for 2 hours 45 minutes. Then turned my oven back on to 375 set my timer for 1 hour 15 minutes and pulled it out. I let it set for 10 minutes prior to carving.

House Seasoning:
1C salt
1/4C garlic powder
1/4C ground black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2C

Beef Fajitas

Another recipe for batch cooking. From the same book "Fix, Freeze, Feast" with modifications.

Makes 4 Entrees, 4 servings each.
6 pounds boneless top sirloin steaks or other similar cut.
1/2C lime juice
1/2C soy sauce
1/2C vegetable oil
2t ground cumin
2t dried oregano
2t chili powder
2t black pepper
2T minced garlic
4 lg sweet yellow onions, cut into strips
4 lg peppers cut into strips (red, green, yellow or orange)
4C shredded cheddar cheese
40 flour tortillas
4 2-gallon freezer bags
8 1-quart freezer bags
8 1-gallon freezer bags

On hand for day of cooking each entree:
2t vegetable oil
Sour cream, salsa, guacamole or other fajita toppings of your choice.

1. Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among the four 1-gallon freezer bags.
* I find it much easier to slice the steaks thin if they are partially frozen.
2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a medium bowl. divide the marinade evenly over the beef. Put 1/2T of garlic into each bag. Seal.
3. Divide onion and peppers strips evenly among four 1-quart freezer bags. Seal. Measure 1C cheese into each of the remaining 1-quart freezer bags. Seal. Put 10 tortillas into each of the remaining 1-gallon freezer bags. seal.
4. Into each of the 2-gallon freezer bags, place a bag of marinated beef, a bag of onions and peppers, bag of cheese and tortillas. Seal and Freeze.

To cook:
1. Completely thaw one entree in the refrigerator.
2. Heat oil in a large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3 minutes. Remove vegetables from skillet and add beef. Stir fry until beef is well browned, about 10 minutes. Remove pan from heat, and add vegetables stirring to combine. Serve with tortillas and fajita toppings of your choice.

Sesame-Soy Sirloin

I prefer to make a lot of meals on one day then serve them over the next two weeks. I believe I have written to a lot of you about your preferences for a paper I did for school. This is one of the recipes I like to make in batches. Since Brynn recently acquired a lot of beef she might find this recipe especially helpful.
This recipe has been modified from "Fix Freeze Feast, by Kati Neville and Lindsay Tkacsik".

Makes 3 Entrees, 4 Servings Each
6 pounds boneless top sirloin steaks (I have used other steaks with equal success. London Broil is my favorite for this. I just cut it up into portion size).
1/2C soy sauce
1/4C lime juice
2T sesame oil
2T brown sugar
3T minced garlic
3T sesame seeds
3T crushed red pepper flakes (optional)
1t freshly ground black pepper
3 one-gallon freezer bags, labeled

1. Rinse and divide steaks evenly among the freezer bags.
2. Whisk together the rest of the ingredients (not the bags).
3. Divide the marinade equally over the meat. Seal the bags, and freeze.

To cook:
1. Completely thaw one entree in the fridge. Separate your steaks from the marinade. Pour the marinade in a bowl so you can use it to baste your steaks as you cook them.
2. Prepare a medium fire in a gas or charcoal grill. Or, fry in a cast iron skillet on your stove top.
3. Cook steaks for 14 - 18 minutes for medium-rare to medium. Turning occasionally and baste as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.