Since I met Ray, he always talked about this meal, where everything on the table is from us...so, deer meat from hunting season, veggies from the garden, our homemade wine.
So here it is. Nothing all that fancy, but this is Ray's deer steak, roasted acorn squash and pan seared brussel sprouts from the garden. Add a glass of our blueberry melomel, and dinner is served !
Sunday, October 24, 2010
Lazy Sunday Part 1
I have to admit, it is hard to dedicate yourself to blogging when life is so busy ! So I have some catch up work to do !
Last Monday, we wanted to use up the last of the bounty from the garden, so I made a batch of my famous Steak Fajita Chili. I had some small sirloins in the freezer I had purchased on sale, about three pounds worth. I marinated them in store bought mojo sauce, and rubbed with fajita seasoning, and browned them to a medium rare in the bottom of the chili pot. I took them out to let them rest about 5 minutes. While they were resting, I added some olive oil to the pot, and sauteed 3 cloves of chopped garlic and 2 diced medium onions.
I cubed the steak into one inch pieces, and added back to the pot. I added 3 cups of V-8 juice, and then diced up about three pounds of roma tomatoes. I also had small small green peppers and jalapenos from the garden, so I added those as well. You can control the heat with more or less jalapeno, but I generally like my chili more on the spicy side. Then I seasoned with chili powder, cumin, oregano, salt and pepper, all to taste. Again, I generally like my chili pretty intensely flavored, so I am generous with the spices. After that, I just cooked it down, and served with some sour cream and shredded cheddar cheese.
I usually make more than we can eat in one serving, so we have leftovers for lunch the next day, and some to freeze for dinners in a hurry.
Last Monday, we wanted to use up the last of the bounty from the garden, so I made a batch of my famous Steak Fajita Chili. I had some small sirloins in the freezer I had purchased on sale, about three pounds worth. I marinated them in store bought mojo sauce, and rubbed with fajita seasoning, and browned them to a medium rare in the bottom of the chili pot. I took them out to let them rest about 5 minutes. While they were resting, I added some olive oil to the pot, and sauteed 3 cloves of chopped garlic and 2 diced medium onions.
I cubed the steak into one inch pieces, and added back to the pot. I added 3 cups of V-8 juice, and then diced up about three pounds of roma tomatoes. I also had small small green peppers and jalapenos from the garden, so I added those as well. You can control the heat with more or less jalapeno, but I generally like my chili more on the spicy side. Then I seasoned with chili powder, cumin, oregano, salt and pepper, all to taste. Again, I generally like my chili pretty intensely flavored, so I am generous with the spices. After that, I just cooked it down, and served with some sour cream and shredded cheddar cheese.
I usually make more than we can eat in one serving, so we have leftovers for lunch the next day, and some to freeze for dinners in a hurry.
Tuesday, October 5, 2010
Comfort Food
Fall is upon us ! And as the colder weather sets in, I start to crave comfort food. We spent most of the weekend clearing out all the remaining vegetation from the garden, so stocking up for the long winter was on our minds.
We planted tomatillos with the intent of making green enchilada sauce. Little did I know we would have 15 pints after it was all canned ! I found we like the taste of homemade much more than the store-bought kind. It is very simple. We roasted about 15 pounds of tomatillos, then pureed them with 10 jalapenos, 4 large anaheim peppers, 5 cloves of garlic, 4 chopped onions and about 1 cup of diced cilanto. I added cumin, dried oregano, canning salt and black pepper, and a little sugar to take some of the "bite" out. Now, we have quick enchiladas all winter long !
After all this work, I made tuna casserole for dinner on Sunday (Hot Dish if you are from Minnesota!). I made a simple white sauce, added about 1/4 pound each of diced Havarti and Farmer cheese. Then, I seasoned with salt, pepper, cayenne and a pinch of nutmeg. Pour the sauce over your favorite noodles, sprinkle with breadcrumbs and butter and bake. Ray ate half a pan before bed ! We only got one lunch out of the leftovers, and it is gone.
Next up are soups using the giant carrots and potatoes from the garden.
We planted tomatillos with the intent of making green enchilada sauce. Little did I know we would have 15 pints after it was all canned ! I found we like the taste of homemade much more than the store-bought kind. It is very simple. We roasted about 15 pounds of tomatillos, then pureed them with 10 jalapenos, 4 large anaheim peppers, 5 cloves of garlic, 4 chopped onions and about 1 cup of diced cilanto. I added cumin, dried oregano, canning salt and black pepper, and a little sugar to take some of the "bite" out. Now, we have quick enchiladas all winter long !
After all this work, I made tuna casserole for dinner on Sunday (Hot Dish if you are from Minnesota!). I made a simple white sauce, added about 1/4 pound each of diced Havarti and Farmer cheese. Then, I seasoned with salt, pepper, cayenne and a pinch of nutmeg. Pour the sauce over your favorite noodles, sprinkle with breadcrumbs and butter and bake. Ray ate half a pan before bed ! We only got one lunch out of the leftovers, and it is gone.
Next up are soups using the giant carrots and potatoes from the garden.
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