Fall Food

23 Sep

It’s been raining and colder today so I decided to experiment with a Mexican beef stew. It is very economical and perfect for a busy family.

Mexican Green Chili and Corn Soup

1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
2(10 ounce) cans diced tomatoes
4 cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 1/2 teaspoon ground cumin
salt to taste
ground black pepper to taste
8-10 small, red potatoes, cubed
1 1/2 cups fresh corn from the cob, or frozen corn

  1. In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
  2. Pour in the diced tomatoes, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
  3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
  4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
  5. Add corn about 15 minutes before serving so it doesn’t overcook.

Accompanied by a recipe for breadsticks which was given to me from my mom. She used to make it when I was growing up – delicious!

ic Breadsticks
In a large bowl dissolve:
1 package yeast
1 1/2 c. warm water

1 teaspoon salt
2 tablespoons sugar

Set it aside and let it foam (5 minutes) then add: 2 c. flour to yeast mixture.
Mix well. Add more flour (about 1 – 1 1/2 c). Make a kneadable dough. Knead 3 minutes then roll out with rolling pin into a rectangular shape about 1/2 inch thick.

With a pizza cutter, cut in half lengthwise, then cut across to make 1 1/2 inch strips. You will have about 2 dozen breadsticks. Melt 1 cube of butter. Pour butter onto a jellyroll pan. Roll each stip in butter and twist it. Lay them in rows on the pan. Sprinkle each strip with garlic powder and parmesan cheese. Let raise 30 minutes. Bake 375 degrees for 20 minutes. Take out of oven when edges are golden.

Enjoy! Have a great day!!!

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