We went to visit our new neighbors last night for a quick how do ya' do, nice to get to know ya' kind of evening and came home to enjoy a bedtime snack of homemade strawberry jam and scones so instead of making you weep with envy over those I'm going to tell you about Monday night's dinner instead. Such a tease, aren't I?
Monday was a classic day at the beach filled with busy work and weather that didn't quite know what it wanted to do. By the time I'd darn near done all I could possibly do in one day with respect to cedar shake staining, it started to rain like a banshee so I cleaned up my brushes and myself and pondered something warm and comforting for dinner.
You see, the rain kinda' put the kibosh on the grilled burgers I had planned so choice number two became number one - a pot of hamburger soup. We've made a version of this before, actually several times, but the thing ya' gotta' love about it is that it can be made from darn near anything you've got in your pantry and/or refrigerator and still taste wonderful.
Along with the usual extra lean ground beef this one included chopped onions and carrots in a herb and spice filled broth complete with beef consomme, tomato sauce and V-8 juice along with some Orzo pasta just because I happened to have some. I also threw in a package of dried onion soup mix for added flavor, a bunch of kale for good health and garnished the bowls with shavings of parmesan cheese. Darned good it was too.
Now as for the other "doin's" around here, Big Guy took me to lunch today after he launched his new boat and parked the trailer like a pro in our yard. Good thing he's so good at doing stuff like that because personally I'm terrified of water never mind I'm lousy in reverse. Heck, I can't even back up my little red wheelbarrow without tipping the darned thing over. Cute boat though isn't it? He's some excited let me tell ya!
Hamburger Soup (an original from JBug’s Kitchen Antics)
3 tablespoons extra virgin olive oil
1 pound extra lean ground beef
1 large onion, chopped
4 carrots, peeled and diced
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 teaspoon dried Italian seasoning
1 package dried onion soup mix
1 8 ounce can tomato sauce
1 can beef consommé
3 cups water
1 cup v-8 juice
1/2 cup uncooked Orzo or other small pasta
3 cups chopped kale, tough ribs removed
Shaved parmesan cheese for garnish
Heat oil in a large Dutch oven until shimmering. Add onion and carrots and cook, stirring often until vegetables start to soften. Move to a side of the pot and crumble in ground beef. Cook stirring often until beef is no longer pink. Add garlic powder, red pepper flakes, Italian seasoning and onion soup mix, stirring well. Cook for 1 minute. Add tomato sauce, beef consommé and water. Bring to a boil, lower heat to simmer and cook partially covered for 20 minutes. Stir in v-8 juice and Orzo. Cook uncovered an additional 10 minutes until pasta is cooked. Add kale and simmer for another minute or two. Serve in bowls topped with shavings of parmesan cheese. Makes 6 to 8 servings
A year ago - Cabbage Roll Soup
Two year's ago - Easy Dr. Pepper Shredded Pork
Three year's ago - Deviled Chicken Drumsticks