They’re predicting another cold, dreary weekend here, so time for some warm comfort food. I do some grilling recipes later in the weekend. Until then…
Portuguese Beef & Pasta:
- 1 lb round steak, cut into thin strips, remove excess fat
- 1 tsp salt
- ¼ tsp pepper
- 1 onion, thinly sliced (reserve ¼ for beans)
- 1 green pepper, cut into thin strips
- 1 tsp crushed garlic
- 6 oz can tomato paste
- 2-14 oz can diced tomatoes
- 1 cup water
- 1 bay leaf (remove before serving)
- ½ tsp crushed red pepper
- 8 oz dry macaroni**
Slow-Cooker
saucepan
serving bowl
Add beef, salt, pepper, onion, green pepper, garlic, paste, diced tomatoes, water, bay leaf & red pepper to Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low) until beef tears easily with a fork. In saucepan, cook macaroni according to package directions. Drain well (you don’t want any water in your beef mixture) and mix beef and pasta in serving bowl.
**the smaller the macaroni the better for this recipe. Recommendations are tiny elbow, Ditalini, or tiny shells.
Seasoned Green Beans w/Bacon:
- 16 oz green beans*
- 2 strips bacon
- 2 tbsp chopped onion
- ½ celery stalk, chopped
- ¼ tsp basil, crushed
- ¼ tsp rosemary, crushed
- salt & pepper to taste
skillet
saucepan & steamer
In saucepan, steam green beans until crisp tender. Meanwhile, in skillet, cook bacon until crisp, remove to cool. Discard all but 1 tbsp bacon drippings, add onion, celery basil & rosemary and sauté until onions & celery are soft. Add cooked green beans, bacon, salt & pepper and toss well.
*fresh works best for this recipe, wash, snip off ends and cut any large beans in half.
Each recipes serves 4.