New Traditions

Hamburger Soup

Hamburger Soup is quick, simple and delicious.  Enough said.

HAMBURGER SOUP

1 lb. lean ground beef
1 onion , diced
2 cloves garlic , minced
2 medium potatoes, peeled and diced
4 cups beef broth
1 can (28 oz) diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
salt and pepper to taste
3 cups mixed vegetables, fresh or frozen (I used carrots, celery, corn & peas)

  • Brown onion, ground beef and garlic until no pink remains. Drain any fat.
  • Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
  • Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Recipe slightly adapted from Spendwithpennies

New Favorite · Vegan · Vegetarian

Vegan Winter Lentil Stew

Vegan Winter Lentil Stew is a flavorful, hearty winter stew.  I first tried this soup when hosting book club and preparing two stews 1) Vegan and 2) Beef Stew.  The key to the flavor in this soup is the Dijon mustard.  Who knew it could pack such a yummy punch.  Even non-lovers of lentils and beans have enjoyed it.  If you insist on adding a protein, go for it!  I’m sure it would be delicious.

WINTER LENTIL STEW

2 Tbsp olive oil
1 yellow onion
4 cloves garlic
4 carrots (about 1/2 lb.)
4 stalks celery
2 lbs potatoes
1 cup brown lentils
1 tsp dried rosemary
1/2 tsp dried thyme
2 Tbsp Dijon mustard
1.5 Tbsp soy sauce
1 Tbsp brown sugar
6 cups vegetable broth
1 cup frozen peas

  • Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
  • While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
  • As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
  • Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
  • Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.
  • Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed. Serve hot and enjoy!

Recipe from: Budgetbytes.com  

New Traditions

Lemon Raspberry Streusel Bars

Raspberries may very well be my favorite fruit and would certainly be on my ‘last dinner’ list.  This recipe started out to be Lemon Blueberry Bars as the original recipe stated.  Midway through making the bars, I realized the frozen blueberries were off, so quickly switched to raspberries that I had in the freezer.  Frankly, I love the results.  Even the nutmeg called for in the original recipe suited the raspberries.

Another new favorite!

LEMON RASPBERRY STREUSEL BARS

yield: 24 BARS

CRUST:
2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons grated lemon zest
pinch of salt
1/2 cup (1 stick) butter, chilled and cut into small pieces
1 large egg
1 teaspoon vanilla extract

FILLING:
2 cups fresh raspberries (I thawed frozen raspberries)
1/4 cup granulated white sugar
1/8 teaspoon ground nutmeg

TOPPING:
5 Tablespoons butter, at room temperature
1/2 cup (packed) brown sugar
3/4 cup all-purpose flour

  • Preheat oven to 400°F. Spray a 9×13-inch pyrex pan with nonstick spray.
  • Prepare the crust: In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs.
  • In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from oven and set aside to cool slightly. (Keep the oven on)
  • Sprinkle raspberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the raspberries.
  • Prepare the topping: In a medium bowl, use a rubber spatula to cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly, like streusel. Sprinkle over the raspberry layer.
  • Bake for 20 to 25 minutes until browned. Cool.

Recipe adapted from RecipeGirl.com