Shush Kabobs (Apple Meatballs)

I wish this picture did it justice.  This was another good recipe I made lately.  I found it in Parents Magazine as a way to eat more apples.  The sauce that you put on them is really good.  I think I made one and one half the amount here.  I think I'd just double the amount of sauce for the amount of meatballs so that you can get enough on the rice.  Really good wish brown rice.  Yum!  I used gala apples, too.  Oh, and I had sticks and the recipe suggested using sticks to make your kids like them.  I put them on the stick for the picture then promptly took them off.  I didn't even give Nathaniel one so he didn't gouge his eye out.  Cute idea, but I'm definitely losing the stick next time I make these. Also, I didn't put my meatballs into the glaze.  I just put them on the plate and spooned glaze over them and the rice.  I'll try coating them next time and see which way I like better.

1 cup (whole-wheat) bread crumbs (I didn't have whole wheat, use any)

1/4 cup grated parmesan cheese

1 large egg, lightly beaten

1 medium apple grated coarsely

1 Tbs. Dijon mustard (didn't have so I just sprinkled a little ground dried mustard in there)

1 Tbs. chopped parsley

1/4 tsp. each of salt and pepper

1 lb. ground turkey breast (I used hamburger because I didn't have turkey)

2 Tbs. vegetable oil

1/2 cup apple juice or cider

1/4 cup maple syrup

1 Tbs. balsamic vinegar

1.  In a large bowl, combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper.  Mix well.  Add turkey (or hamburger) meat and fold into wet mixture until just combined.

2. In frying pan (I used my big electric skillet), heat oil on medium.  Roll meat mixture into 12 balls.  Fry, turning frequently until meatballs are browned and cooked through, about 15 minutes.

3. Glaze: In a pot, mix apple juice, maple syrup and vinegar.  Simmer over low heat until reduced by half, about 15 minutes.  Toss meatballs in glaze, thread three onto each stick.  Makes 4 servings.  



Old Time Beef Stew

Old Time Beef Stew



2 pounds beef stew meat, cut in 1 1/2-inch cubes (I usually only use 1 pound-next time I think I will use even less)
2 tablespoons shortening (I use olive oil)
1 teaspoon Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
Dash ground allspice or cloves
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 pound small white onions (I usually omit)
3 tablespoons all-purpose flour

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients.

(sometimes I get a little frazzled while cooking so I like to have everything all ready to go. Then it's all about dumping in!)

Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking.


Remove bay leaves and garlic.


Add vegetables. Cover and cook 30 to 45 minutes, or until vegetables are tender.

Slowly blend 1/3 cup cold water into the 3 tablespoons flour.


Stir slowly into hot stew mixture.


Cook and stir till bubbly. Cook and stir 3 minutes longer. Serve stew in bowls. Makes 6 to 8 servings.

Shredded Beef

Shredded Beef

Place a “cheap” pot roast in large crock-pot. In another bowl, mix 1 can cream of mushroom soup, 1 onion soup mix, 2 dashes of Worcestershire sauce, salt and pepper. Mix well. Pour over roast and cook on low for about 7 hours. Shred.

We always make a few roasts when they are on a great sale. Then we have portions in the freezer to make tacos or enchiladas. Makes for an easy dinner when time is short!

Beef and Broccoli

I made beef and broccoli for dinner last night. The picture does not do it justice. This is a picture of the cold leftovers that were in the fridge overnight. This picture is also "beef heavy" as there were more veggies when it was all in the skillet. Anyway, this tasted like the chinese restaurant- only 10x better. I also would have served it over brown rice but I was out.

I doubled-ish the recipe. I doubled the sauces but the beef and veggies weren't quite doubled I don't think- I was expecting more people to eat last night + Andrew and I live off of left overs so I made more on purpose.

Here are the ingredients:

1/2 lb steak
1 T cornstarch
4 T soy sauce
1 tsp sugar
1 tsp fresh grated ginger
1 clove of garlic minced
1 lb. broccoli
1 1/4 c water (I honestly didn't remember this when I made it and eye balled adding water on my own as I went)
4 tsp cornstarch
3 T vegetable oil
1/2 c. thin sliced carrot

Plus I also added to the recipe on my own to help get the beef more tender:
a few squeezes from half a lime
about 1/2- 1 T rice vinegar

1. Cut the beef into slices. (I cut mine probably 2 x as thick as they do it at the restaurant)

2. Combine sugar, ginger, garlic, 1 T soy, 1 T cornstarch, rice vinegar, and lime juice in a bowl and mix together. Add the beef, cover and let sit. (I let mine sit for about an hour)

3. Cut veggies and place aside.

4. Combine 4 tsp. cornstarch and 3 T soy in a bowl and set aside.

5. Heat oil. Add beef and stir fry 1-2 minutes. Add the veggies and stir fry. Add water as needed so nothing burns up in the pan.

6. I broke with the recipe here- I stir fried until the veggies were still crisp (crisper than you want to eat them) and added the soy mixture. I cooked the sauce with the beef/veggies until the sauce thickened and bubbled a bit.

7. Then I pulled the pan off of the heat and placed a lid over top. The veggies steamed the rest of the way and it helped keep the meat tender (often my meat gets a little over cooked in stir fry and this worked like a charm).

8. Serve over rice and enjoy!