I tried to make Shepard’s pie for a potluck, and it was a big ole plate of gross! I was especially mad because 1) I HAD to bring it to the party because I didn’t make a back-up dish (d’oh!) and 2) I bought the more expensive ground sirloin for the meat. So needless to say, I pretty much threw in the proverbial towel in for Shepard’s pie.
Tonight’s dinner: T-bone steak with sauteed onions and mushrooms, and a side of sweet peas
I haven’t been doing very well with adding new posts, so I’m trying this new idea out of taking pictures of what I’m eating for dinner for that night. Perhaps it will encourage me to not eat some of the not-so-healthy meals (damn you, McDonald’s and your crack fries!) if I know that I have to publish it online. We’ll see how that goes! LOL!
Continue reading about what’s for dinner: steak, mushrooms&onions, and peas
This is a family recipe, created by my grandma on my dad’s side. My dad is the oldest of nine kids; while big families weren’t so uncommon in the Philippines a few decades ago, you can imagine it was tough feed such a large group on a limited budget. This recipe is proof that you can make a few ingredients go a long, tasty way.
Beef stew is one of my dad’s favorite American comfort foods. There are pre-made seasoning packets that you can buy, but if you have red wine, tomato paste, bay leaves and beef broth, you don’t need all the extra sodium!
The Basics
- Beef chuck roast – Cut into hearty 1″ inches.
I never knew that pot roast could be so simple to make. My dad usually uses those seasoning that come with a bag, but the beef usually still becomes too salt and dry. I did some research and have tried this recipe a number of times with slight modifications here and there. I usually stock up on beef roasts when its $1.99/lb so this can be a really cheap, yet filling meal!
