Barbed A Y kitchen

2 beef boneless ribs
Cubed Sweet potato
1/2 a large onion
Teriyaki sauce

Cut the beef into 1/4 inch by 2 inch strips (roughly, you want thin, small bites but not so thin as to dry out fast). Chop onion to you-friendly pieces. Mix in glass bowl, coat well with teriyaki sauce, let marinate for 1/2 an hour.

Turn oven to 350 F.

Layer enough sweet potato cubes to cover the bottom of a 13x9 pyrex casserole dish. Pour mixture of beef and onion over and try to cover the potatoes evenly. (Sweet potato Puffs -- the tater tot kind -- would work if you can't get pre-cubed).

Cook covered by foil for around an hour, checking the sweet potato for softness to tell if done.

Serve.

ingredients:
- 2 cups of flour
- 4 cups of water + 1 cup ( for the pasta)
- 4 small red onions
- 1 cup of brown whole lentils
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder salt and pepper
- 4-5 tbsp olive oil
- half a lemon
- sumac
- fresh coriander

( recipe under cut )

Plan to try this soon. Saw it on tumblr.

This began as a recipe found here: Tumblr Post but as usual with me, it got a little changed to account for preferences.

Ingredients

8 oz chopped baby Bella mushrooms
1 large red onion chopped
4 tbsps salted butter
1 tsp dill (sub sweet basil if you don't like dill)
2 tsps smoked paprika
2 tsps thyme
1 tsp kosher salt
1/2 cup chardonnay
2 cups chicken broth
1 tbsp Worcestershire sauce
3 tbsps all purpose flour
1 cup half and half
1 tsp lemon juice
1/4 cup sour cream

Making

Melt the butter in your pot (a regular size cooking pot is big enough). Drop your onions and mushrooms in that, cook over medium heat until your onions are translucent (about 8 minutes).

Add all the seasonings, the wine, the worc, and the broth. Bring to a boil over high, then drop to a simmer over low and let cook until liquid reduces about a 1/3rd (recipe called for 10 minutes, I let it go 7).

While it's doing that, mix your flour and milk, whisking into a smooth roux. I swear to you! Half and Half makes roux better than milk; I was VERY happy with it.

Once the liquid reduces enough, add the roux, simmer to let the sauce thicken a bit (about 10 minutes for real here).

Add the sour cream and lemon juice, mix it in well. Serve with toast, biscuits, crackers... garnish with parsley if you want.

Makes four servings at least.

3/4ths can of petite diced tomatoes
about 4 green onions
several cloves garlic soaked in olive oil
Penzey's Pasta Blend spices
Bacon
Gnocchi
Shredded Parmesan

Chop your onions, all the way down to the roots, so using both green and white, into a small sauce pot with lid. Add the garlic with the olive oil. Add the tomatoes. Add the spice to your heart's content. Mix, heat on low until it does bubble a bit, cut back to barely on and let simmer under cover for how many ever hours until you're almost hungry.

Start the water boiling for your gnocchi. Cut your bacon small, put in a skillet. When the water starts boiling, turn the heat on the bacon to cook it for the length of time the gnocchi requires (3-4 minutes for the brand I used). Stir the bacon, make sure it is at least half cooked. Drain the gnocchi and add to the bacon skillet. Sauté together for a few minutes. Cover with a light dusting of Parmesan shreds, then dump the tomato sauce over top. Stir together well, let simmer on low-medium heat for at least another five minutes.

Serve with garlic bread if desired, and more cheese. May require salt.

One large pork chop/steak or 2 smaller ones
One can diced potatoes
One can cream of mushroom soup
Swiss cheese
Penzey's Venison Sausage Blend
Fried onions

Set oven to 350. Put thawed pork chop in bottom of casserole dish (medium sized one). In a bowl, plop the condensed soup, the drained can of potatoes, about 3 heaping teaspoons of the seasoning, and the cheese (shredded or cut in small pieces). Mix well. Put the mixture over top of the pork, stick in oven for 45 minutes.

Top with fried onions (these were the black pepper and garlic flavored ones), cook for 15 minutes more.

Serve.

(Extra potato mix is now lunch with bacon crumbles, as there was no pork chop left at dinner.)

Half a small onion, diced (purple today)
A handful of sliced mushrooms, diced
Part of a rotisserie chicken (already cooked), diced
Olive oil
Penzey's Forward! spice mix

So this is very approximate because I was using up some ingredients.

Start your oil heating in a medium skillet. Dice your onion to a size you like to eat. Throw them into the oil to squeal a bit.

Dice the 'shrooms the same way. Toss on top of the onions once the onions are STARTING to turn translucent.

Dice the chicken. I was feeding two of us with hopes of a lunch, so possibly the equivalent of a half breast? Throw that in the mix when the 'shrooms no longer look raw.

Shake the spice mix over all of it, and let it mix until the mix has a nice distribution of the color from the spice.

Served with roasted carrots and garlicky mashed potatoes.

2 medium russets (Idahos)
1 small onion
celery salt (you'll know what's enough)
Bacon crumbles (let your heart measure)
maple-bacon seasoning (McCormick)
5-6 baby carrots
Large Dollop of sour cream
olive oil
Broth of choice (2 cans)
Water (up to 1 of the broth cans)
Cheese of choice (if desired)

( this one is longer than usual )