Rainy Day Recipe

Today was cloudy and cool, with a little rain predicted. I felt like it was a great day for soup and cornbread, so I used the following recipe:

Salsa Verde Beef Stew

1 1/2 pounds boneless beef 1 T. olive oil

1 large onion, chopped 1 red sweet pepper, chopped

1 can Mexican-style diced tomatoes 2 cloves garlic, minced

1 pkg. small carrots 4 stalks celergy, sliced

1 can pinto beans, drained 1 tsp. ground cumin

2 Tbsp. Italian seasoning 1 bottle beer

2 cups water

Trim fat from beef and cut into 1-inch cubes. Brown in hot oil over medium heat in large soup pot. Add remaining ingredients and simmer until meat and vegetables are tender--three to four hours. Add salt and pepper to taste. Serve with cornbread or warmed flour tortillas.

Hope you enjoy this Beef Stew with a Southwest flavor.

Cleaning, Cooking, Moving Fast...

We are getting ready for another family to visit today. More Christmas celebrating! Whee! Oldest son and family will be here mid-afternoon. I love having Christmas stretched out over time. It really makes the holiday last!

I was trying to figure out what to do with our ham bone left over from Christmas day. I did not want a pot of beans with ham this year, so I went on a search and found the following recipe which smells delicious as it cooks on this chilly and windy day.

HAM BONE SOUP
1 baked ham bone with meat
3 quarts water
1 c. sliced carrots
1 c. sliced celery
1/2 pound green beans
1/2 c. chopped onion
1 can (or frozen) whole kernel corn
1 can black-eyed peas, undrained
1 can tomatoes, undrained
2 c. cooked elbow macaroni
salt & pepper to taste

Place ham bone in large soup kettle. Add water to cover and simmer 30 minutes or until meat falls from bone. Add carrot, celery and onion and simmer 30 minutes. Add remaining vegetables and simmer on low 1 to 1 1/2 hours. Add macaroni, season with salt & pepper.