Spaghetti with homemade meat sauce (scroll down on this post for the recipe)
roasted potatoes with steak and sweet and sour red cabbage (scroll down on this post for the recipe)
Wild Mushroom Soup, but made with fresh mushrooms and spinach and rice to soak up the extra liquid
Beef Vegetable Soup (see recipe below) – Josh says this is “the best soup ever”
breadsticks (scroll down on this post for the recipe)
Jamaican beef patties (see recipe below)
Beef Vegetable Soup – taken from “Dr. Atkins’ New Diet Revolution” but it is REALLY good
4 Tbs butter
2 tsp dried thyme
16 oz mushrooms, sliced
2 portobello mushrooms, diced (or just use more regular mushrooms)
3 tsp salt, divided
1.5 tsp pepper, divided
1 cup red wine
4 Tbs olive oil
2 small onions, diced
4 cloves garlic, chopped
3 lbs beef stew meat, cut into small bits
2 carrots, diced
2 celery stalks, diced
2 cans diced tomatoes, don’t drain them
3.5 cups beef broth
3.5 cups water
2 bunches escarole, trimmed and chopped (or substitute other greens like kale or spinach)
1. In large skillet, melt butter, add thyme and mushrooms, sprinkle with 2 tsp salt and 1/2 tsp pepper. Cook until almost dry. Add wine, cook until syrupy.
2. In large pot, heat olive oil, add onion and garlic. Cook until onions are translucent, stirring occasionally. Add meat an dbrown. Add carrots, celery, tomatoes, broth, water, and mushroom mixture. Bring to boil, reduce heat, simmer 15 minutes. Add escarole, simmer 10 minutes.
Jamaican Beef Patties – I tore this recipe out of a magazine and now can’t remember which one, but it’s really good.
2.5 cups flour
1/2 tsp salt
1/4 tsp baking powder
1 stick butter, cut into small pieces
1/2 cup shortening
3/4 cup ice-cold water
1 lb ground beef
1 onion, chopped
3 scallions, finely chopped (can be omitted if you don’t have them on hand)
2 Scotch bonnet chiles, seeded and minced (or substitute some red pepper)
1 tsp thyme
1/4 cup vegetable oil
2 tsp curry powder
1 tsp salt
1/2 tsp pepper
1/2 cup breadcrumbs
1. Make the dough. Whisk together flour, salt, baking powder, curry powder in large bowl. Add butter and shortening. Combine until it’s a coarse meal. Add the water.
2. With floured hands, mix and squeeze the dough until it forms a ball. Knead once or twice to combine fully. Divide in half, shape each half into a disk. Wrap each in plastic, refrigerate 15 minutes, or up to 5 days.
3. Make the filling. Heat olive oil in a large skillet. Stir in beef, onion, scallions, garlic, chiles, and thyme. Cook until beef is browned and moisture is evaporated. Add curry, salt, and pepper. Cook, stirring constantly, until a crust forms on bottom of pan, 3-5 minutes.
4. Add 1.5 cups water, stir filling, scraping bottom to incorporate the browned crust. Stir in breadcrumbs. The filling should be like a thick stew. Add more water if necessary. Cover, reduce heat to very low, cook, stirring occasionally, 15 minutes. Set filling aside to cool.
5. Preheat oven to 400 degrees. Divide each disk of dough into 9 pieces. roll out each piece into 1/8 inch thick rectangle with rounded edges. spread a spoonful of beef mixture over one side, leaving a 1/2 inch border. Fold dough over to enclose filling; press edges to seal. Place patty on baking sheet.
6. Repeat with remaining dough and filling. Bake until patties turn golden, about 20 minutes. Let cool slightly before serving.
My note: I always wind up with extra filling, and I never have enough dough to make 18 pockets. I usually just wing it and use the extra filling for something else like over rice.