Friday on the Homestead and Italian Beef Recipe

-


Well today was a busy productive day..  I got some soap made, lotion made and more lotion bars made..  Those lotion bars are pretty popular!  Now I need to get some items labeled and I still have more soap to make..  but I am feeling good about my progress today.


 


Hannah did take the kids to swim lessons and then took the girls to their cleaning job that we could not get to yesterday due to the dead battery.  Hannah is such a helpful daughter.. and she does it all willingly and with a smile on her face..   


 


I did not get to my baking..  Instead I made the above items.  Leanne made bread and it is baking right now..  smells nice.  I have Italian beef in the crockpot and we are going to have that over brown rice that was left from last night (I made a double batch so I would have enough for tonight)..  Hannah wanted some broccoli instead of a salad.. I thought that sound good too..  so dinner time is right around the corner.


 


I am happy to say I see the first signs of spring..  crocuses coming up! Now if we could just have some sunshine I would really feel like spring is close..    Today was another wet, cloudy, gray day..  very Northwest like..


 


Emily is off on a babysitting job this evening.  Everyone else is home. This is Tobin’s day off and he has been busy catching up on things around the homestead. 


 


Someone saw the Italian Beef on my menu and wanted my recipe.  Here it is:


 


Italian Beef


Crystal Miller


 


1 3lb beef roast


1 cup water


1 t chopped garlic, or more if you love garlic like we do


½ medium onion, sliced thin


2 t Italian seasonings


1 t salt


½ t pepper


½ t cane juice crystals


1 jar (12 to 16 oz) greek pepperoncini’s 


 


The night before you want to serve this meal place roast and water in crockpot and set on low.  In the morning there should be lots of juices.  Using 2 forks shred beef.  Add garlic, onion, seasonings and stir well.  Now add the pepperoncini’s and as much of the juice from the jar as you would like (according to your tastes).


 


Let this continue to cook on low for the remainder of the day.  Serve on toasted whole wheat hamburger buns or brown rice.


 


That about sums up my Friday on the Homestead.. 

Comments

  1. maaMarch 9, 2007 at 12:29 PM

    Mmmm...That sounds like a good recipe!!! Please post pictures of the crocuses when they bloom.

    Belle~homesteadgirls

    ReplyDelete
  2. KeeblurMarch 9, 2007 at 1:32 PM

    I love how it feels to get those "to do" items checked off! Since we had errands and then an unexpected vet trip, I didn't get anything done! There's always tomorrow! Thanks for posting your recipes, we love them here.

    Vicki

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more