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Schweiz (Deutsch)Avett Nation Cook Book
Avett Nation Cook Book
Posted: Sunday, October 25, 2009 - 15:53
i know we've got some cookers here and i know i'm always looking for a great new recipe to try.
my goal for the winter is to learn how to fix more soups and stews. because of my food allergy it's very hard to buy soups at the store. my latest try was for this stew, http://allrecipes.com/Recipe/Southwest-Stew-2/Detail.aspx
we used taco seasoning like someone suggested, as well as chili powder and roasted red pepper. turned out super delicious and so easy to adapt. only took about 45 minutes from start to finish as well.
Replies for this Board Topic
I'm working on my recipe for BBQ'ed Wookie. It will be done in 25
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"Rock & Roll means well, it just can't help telling young boys lies." Mike Cooley
I can send you a corn and potato chowder recipe that I tried last week. My family LOVED it. What's your food allergy, if you don't mind me asking?
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~Megan
"Free is not your right to choose, it's answering what's asked of you, to give the love you find until it's gone."
it's to gluten, which is wheat, barley, and rye. i'm also not the only celiac avett fan i know, but i don't remember the user name of who else it is
. i've dealt with it for about 4 years now and can adapt most recipes myself. i'd love the chowder recipe, i was looking at a few of those last week, but couldn't decide on one to try.
I went into a walmart yesterday that had a gluten free section. It must be a new thing, because I've never seen one before.
this is an excellent thread! we should just post here some of our recipes for favorite comfort foods, etc. i'm always up for trying new recipes!!
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"We took a pickup, a tent, and a shotgun," recalls Scott. "We went out thinking it was a wild frontier."
I imagine this thread will blow up again after NYE when everyone just HAS to have the recipes for littledeadhead and masuther's goodies.
this is a great idea! I have lots of favorite recipes (I brought a pretty big apple cake to the most recent Northeast run...), and I'll look for some gluten-free ones!
Spaaaaaam............
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Tell me you can skip the day, and head up with me to the mountains.
Cook with ramps!
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Please talk slowly. I don't hear good anymore.
tinkerloin - I'm also on a GF diet (not full-blown celiac, though, just a sensitivity). Have you tried the Whole Foods Bakehouse almond scones? YMMM.
Anywhoo, my husband makes soup pretty much every weekend in the winter (gotta keep our Virginia blood warm in these Chicago winters). My two favorites are winter squash/chesnut soup and winter squash/plantain. PM me if you want the recipes.
post them here, bgav-if you have the time!! the winter squash/chestnut soup sounds delish!
by the way, where abouts in chi-town do you live? i grew up there (well, the western burbs) and i just love that city so much!
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"We took a pickup, a tent, and a shotgun," recalls Scott. "We went out thinking it was a wild frontier."
Hey walstib - I live on the northside, a few blocks from the lake and a couple miles north of Wrigley. Been here for almost 6 years and I absolutely love it!
Do you get back here at all?
I found the two recipes I mentioned online:
Butternut Squash w/ chesnuts: http://www.foodnetwork.com/recipes/jamie-oliver/pumpkin-soup-recipe2/ind...
Winter Squash/Plantain: http://www.foodnetwork.com/recipes/sweet-and-spicy-calabaza-soup-with-ga...
this one is fantastic in the winter. we make it several times a month during the winter
http://miserablebliss.ca/blog/2007/01/28/peruvian-quinoa-stew-recipe/
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We are the music makers and we are the dreamers of dreams.
~Willy Wonka
This is the recipe that I made. A few changes...there's not going to be much difference between grilling the corn and using fresh frozen corn. I actually bought 5 ears and cooked them with butter in the oven. I had the potatoes in the oven for a little bit longer than the corn after boiling them for a couple minutes per the directions. That yields about 2 1/2 cups of corn, and I also used about 3 pounds of red potatoes, more than what the recipe calls for. Also (and this is the best), after the step where you're cooking the onion and before you add the liquids, add about 1/4 cup of flour and cook it into the butter and onion, it makes a roux and the chowder thicker. I guess gluten free flour will work just as well. Make sure you have your liquids measured and ready to go in after you add the flour; you want all this part to go pretty quickly to avoid getting flour lumps. All the seasoning is to taste; I didn't use any thyme or red pepper flakes, but some salt and fresh ground black pepper and garlic powder worked out just fine for this one. I served with grilled cheese...and now I'm STARVING. This is a great recipe!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&...
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~Megan
"Free is not your right to choose, it's answering what's asked of you, to give the love you find until it's gone."
Alright, if there was ever a thread to bring me out of retirement, this is it....
I love to cook and am a big fan of the stews/soups during the winter. The one that comes to mind immediately is Tom Kha Gai, which is delicious Thai soup made from coconut milk and chicken. Here's the recipe I go from:
http://allrecipes.com/Recipe/Adriennes-Tom-Ka-Gai/Detail.aspx
But like Megan, I like to mess around with my recipes. I used olive oil instead of peanut and omitted the ginger (Ginger makes me gag). I also don't put the bok choy in, but I think I'm going to start throwing in a few sliced green and red peppers, because that's how the Thai restaurant down the street does it, and I like the crunch. I omit the water, use two cans of coconut milk - one light and one regular - and use a can or two of chicken broth. I also add a can of straw mushrooms, but you can use fresh ones too. Also, if you're planning on having leftovers, don't put the cilantro into the pot; instead, put it in each individual bowl. It gets gross when it sits in the soup for too long in the fridge. Finally, and I haven't figured out the best way to do this - but you have to get the lemongrass out of the soup before you serve it, or there are little fibers in the soup. The method I've come up with is leaving it in bigger pieces so that I can just sort of fish it out before serving, but I might experiment with making a little sachet w/ cheesecloth in the future.
Hmmmmm....I'm going to have to find some other recipes to share. I'm not good at much, but I can cook and write, by God.
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
"I'm not good at much, but I can cook and write, by God."
Amen!
Also, I know it's not the same thing, but any thoughts on using spinach instead of bok choy? It's probably what I would try as a substitute. I like to add spinach to things, it makes me feel like I'm eating healthier.
What a joke for me.
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~Megan
"Free is not your right to choose, it's answering what's asked of you, to give the love you find until it's gone."
You could try spinach, but I'm not sure how that would go with the coconut milk. I've never made this exact recipe, but I've tried a tomato/spinach soup very similar to this before:
http://www.foodnetwork.com/recipes/rachael-ray/tomato-and-spinach-soup-r...
I throw in a ton of fresh basil when I make it and serve w/ fresh grated parmesan.
Also, my mom taught me how to make an incredible chicken florentine that I always make when my boyfriend is in a bad mood (cheers him up immediately). It calls for bacon and two kinds of cheese, but there's spinach in it, so it must be healthy!
Let me know if you want the recipe.
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
I think I want to move in. I still have your address!
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~Megan
"Free is not your right to choose, it's answering what's asked of you, to give the love you find until it's gone."
Ha! Well, you're always welcome to visit (permanent residency is negotiable) -- we have a guest room, and I promise to cook for you, if you bake for us.
Ok, here's the chicken florentine recipe:
Lightly fry 6 strips of bacon. (you're going to be wrapping them around the chicken later, so you don't want to them to be crispy). Set aside. In the same pan (damn right you're gonna cook w/ that bacon grease), saute about a teaspoon of garlic and 3 tablespoons of green onion (I use mostly the white part and a little bit of green). Then add a bag of baby spinach till it wilts (if the pan is "dry" when you are adding the spinach, put in a little olive oil). Mix that in a bowl with a 6 oz container of feta (you can use reduced fat, it tastes exactly the same) and about a cup or so of shredded monterey jack cheese. salt and pepper to taste.
Take 6 chicken breast cutlets and lay them flat, salt and pepper each side. Divide the cheese/spinach mixture between them and roll them up. Take the bacon from before and wrap each breast with one slice (sometimes I use two slices per chicken breast, but that's usually only when Eli's in a REALLY bad mood). Cover w/ foil and bake at 350 for about 30 minutes, then uncover and bake for another 10-15. The cooking time will vary depending on the size of the chicken breasts.
ETA: When you're adding the spinach, just do a little at a time (a handful or so) to help it wilt. That way, you can hopefully avoid having to add any oil to help it wilt, to keep the calorie count down just a bit.
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
Heids - good to see you back! And I will be trying that chicken florentine just as soon as I can get my husband to make it (ahem, not much of a cook myself, but I'm quite the eater).
thanks for the links, i've got them all bookmarked! keep posting them, and no worried if they're gluten free. i mostly just figure out the substitutions myself.
so anyone has success making pita bread or something similar? i want to try doing a gluten free variation, but would rather use a recipe that's been proven to work. i'll have to go through more of my recipes to share tomorrow!
I haven't made it myself, but you might consider roti shells as an alternative to pita. It's a flatbread that I have when I am lucky enough to get down to Crown Heights and get some Trinidadian food -- mmmmmmm, chicken roti wrap. So freaking good -- curry stew with veggies, potatoes and fall-off-the-bone tender chicken, wrapped in a delicious roti shell. Yum.
Anyway, the reason I recommend researching this as an alternative to pita is that I think roti shells are made from chickpea flour, so that might help with your allergy. I'm not 100% sure on that, but you might want to look into it. If you figure out how to make these, let me know - I would love to try to make them at home.
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
thanks for the tip, i'll check it out!
my husband and i love to try new types of food, but it's safest for me to make something at home first so i know what too look out for in a restaurant.
That chicken florentine sounds great! I'm definitely gonna' have to put that together soon. If I'm ever in Brooklyn (any time would be the first time), I'll make a public announcement on here. We'll have a dinner followed by something homebaked. Sound like a plan?
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~Megan
"Free is not your right to choose, it's answering what's asked of you, to give the love you find until it's gone."
On of my favorite dishes to make(eat) yet I rarely make it cause it just takes so long...
Basil Chicken in Coconut-Curry Sauce
Ingredients:
2 tsp. Curry Powder
½ tsp. Cracked Black Pepper
¼ tsp. Chili Powder
4 skinless boneless chicken breast halves
2 tbsp. Olive Oil
½ of a large red onion, cut into thin wedges
2 fresh Jalapeno Chile Peppers, seeded and finely chopped
5 Cloves of garlic, minced
1 13.5 ounce can unsweetened coconut milk
1 tbsp. Cornstarch
3 tbsp. Snipped Fresh Basil
1 tsp. Grated Fresh Ginger
3 cups Hot Cooked Rice
Directions:
1. Combine curry power, black pepper, dash of salt, and chili powder. Cut chicken into 1-inch pieces. Add to spice mixture; toss to coat. Cover and chill 1 hour to allow spices to penetrate meat.
2. Cook onion, jalapeno pepper, and garlic in ½ tbsp of the olive oil until crip-tender. Remove from wok. Cook chicken in remaining olive oil until no longer pink. Remove from wok. Clean wok.
3. Stir together coconut milk, cornstarch, and ¼ tsp. salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir until heated through.
4. Serve over hot rice
Megan, I am SO down with that - we devoured those muffins in record time.
Andre, that sounds awesome, except I would have to omit the ginger, of course. I really wish I liked ginger - I absolutely love the way it smells, and everytime I eat sushi, I think "Man, this smells so good, maybe I'll like it this time." And then I try a slice and spit it out immediately. I'm one of the un-pickiest people I know, but I just can't get on board with ginger.
I was thinking about this last night and was thinking Tinkerlion, do you eat risotto? I have made a ton of risotto in my time, and I was thinking that might be celiac-friendly, because it's rice, not pasta. My tried and true recipe is shrimp risotto w/ baby spinach and basil, but one time I went insane for a Christmas party and made risotto cakes - fried, of course - with fontina cheese. Ridiculously good. People think risotto is really difficult to make, but it's not - it's just really labor intensive, because you add chicken broth a little at a time, stir till it's absorbed and then add more.
I've seen some recipes for simple risotto when you add all the broth at once, but I haven't tried them yet - I'm skeptical.
Let me know if you want some risotto recipes - I have tried a ton. Also, I make a lot of pasta, which I know is obviously not gluten-free, but if you have a good substitute, I can pass on some recipes for sauces (and ravioli fillings, if that's your thing - I make a butternut squash ravioli with a brown butter sage sauce that will make you smack your mom it's so good.)
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
Actually sometimes I omit the ginger. I should have put “(optional)” next to it but the recipe calls for shredded ginger. Have you ever tried to shred ginger? Its impossible. Plus I think the ginger is a little overwhelming and frankly I think the dish doesn’t benefit from it at all.
People, I love this thread! I want to make everything here. And Taryn, I'm sad I never did taste the cake, I'll bet it was delicious. Not sure I have anything inspiring enough to add but I will think about it.
Use a micro-plane to shred ginger- works great!
And Gunnar will take care of anyone's unwanted ginger.
heids, we have eaten risotto before and it's quite delicious, although i've yet to make it myself. we also eat tons of pasta in my house. there are plenty of great pastas that aren't made out of wheat, corn, soybean, and quiona being the best. i was actually thinking of making stuffed shells again soon, so send sauce recipes away! and that basil chicken sounds great, i'll have to try that soon.
it's 10:30 in the morning, i'm drinking coffee and I'M COMPLETELY SALIVATING OVER HERE! i can't wait to try some of these recipes!!
best thread ever!
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"We took a pickup, a tent, and a shotgun," recalls Scott. "We went out thinking it was a wild frontier."
It should be called Curry Chicken in Basil Coconut sauce because thats pretty much what it is. I usually prepare the chicken and cut up all the vegetables the nigh before.
Ok, here's the recipe for the shrimp/spinach/basil risotto. I don't adjust this recipe too much, except I don't usually put wine in my risotto unless I already have it on hand:
http://www.epicurious.com/recipes/food/views/Shrimp-Risotto-with-Baby-Sp...
These are the risotto cakes. These are ridiculously good. The nice thing about these is that you can do everything up to the frying the night before, and in fact you should, because that helps them to keep their shape better when you're frying. You can serve them with a little marinara sauce and some fresh parm if you'd like. Tinkerlion, you'll have to find a substitute for the panko, but whatever you use for breadcrumbs should be fine:
http://www.epicurious.com/recipes/food/views/Fontina-Risotto-Cakes-with-...
This is a recipe for sun-dried tomato risotto -- I usually serve this as a side dish w/ salmon or chicken.
http://www.epicurious.com/recipes/food/views/Sun-Dried-Tomato-Risotto-11756
Here's the butternut squash ravioli...I haven't made this in a while, but I remember it being a little more involved than this.. Hm. But it's good stuff. I didn't use wonton wrappers but I did get sheets of pasta from the Italian market and used that rather than going through the trouble of making my own:
http://allrecipes.com/Recipe/Butternut-Squash-Ravioli-with-Sage-Brown-Bu...
This is my go-to recipe for a dinner party - farfelle pasta w/ sausage, tomatoes and cream. Always a big hit, and so so so easy. I don't mess w/ this recipe either:
http://www.epicurious.com/recipes/food/views/Farfalle-with-Sausage-Tomat...
I serve it with this - three-cheese garlic bread (you can use lite mayo and reduced fat cheeses to help with some of the calories - it doesn't make a bit of difference in the taste)
http://www.epicurious.com/recipes/food/views/Three-Cheese-Garlic-Bread-2...
and this is my favorite salad -- it's from the Pasta House and everyone loves it (be sure to let it sit in the dressing for the full 30 minutes, but not more -- that's the key):
http://www.recipezaar.com/Pasta-House-Salad-52612
We should have a potluck dinner party at the next big show. I'm bummed I won't be in Asheville, my absolute favroite thing to do (other than go to Avett shows, obv) is to cook for a house full of people. Hard not to have a great night when you have wine (or the beverage of your choice), friends, laughs, good smells and full bellies.
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
I'll chime in with some dessert: raspberry squares are my specialty. People ask for these instead of Christmas gifts, and friends have been known to successfully bribe bosses and professors with them.
2 1/2 cups flour
1 cup sugar
1 cup (2 sticks) butter
Combine sugar and flour, cut in butter. Press into greased 9x13 (or similar) pan. Bake for 20-25 minutes at 350° until golden.
Once cooled, spread one jar seedless raspberry jam over crust and sprinkle 1 bag chocolate chips (recipe calls for milk chocolate, I like to use 1/2 bag milk and 1/2 bag semi-sweet.)
1 1/3 cups flour
3/4 cup butter (1 1/2 sticks)
3/4 cup sugar
1 tsp vanilla
1 tsp almond extract
Blend, cutting in butter. This will be very dry and crumbly. Sprinkle over the top and bake 15-20 minutes 350° Ideally you'd wait until they've cooled to cut or else there will be something of a mess, but they're so good warm that it doesn't really warrant saving the hassle.
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Give the love you find until it's gone
Andre makes some mean enchiladas!
Yeah I'll type up the recipe for that too once I find the recipe. I feel like I always wing it anyway.
Oooh, Andre, I want to see yours. I have a recipe from my mom that, despite its simplicity (I think there are 6 ingredients total?), is always a big hit. I have found that you can't go wrong with anything containing melted cheese.
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
I have heard great things about your enchiladas Andre!
Mooncutter - I am all over those rasberry squares!
Seriously Mooncutter - I don't bake much but those sound amazing. I'm going to have to give them a try.
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
I am hungry.
I've been looking for a good recipe for tomato bisque b/c the deli near my office has an amazing version w/ couscous that I want to try to copy.
I'm going to try this one and just add cooked couscous at the end
http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-bisque-r...
But if anyone has any suggestions, I'd love to hear it.
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Ain't it like most people, I'm no different, we love to talk on things we don't know about.
Tinkerlion, my son has celiac as well and we have found some great recipes on this link : http://glutenfreegoddess.blogspot.com/
The sweet-potato-black-bean-enchiladas were a hit with everyone, with celiac or not. Also the spicy pumpkin soup with coconut milk. What I like about the GlutenFree Goddess is that her recipes are just good, healthy food and everyone in the family loves them. I don't use any of her recipes for baking, but the soups, stews and enchiladas are killer.
Free is not your right to choose, it's answering what's asked of you. Give the love you find until it's gone.
Mooncutter, I may add that to the Christmas cookie list this year--2 friends and I get together (well, have for last two years) and spend one full day making cookies. I am not much of a cook, but here is something we've made in my house for Christmas since I was a kid and now I have been making them. They always get the best reviews from everything we make--they're really good cold, too:
Buckeye balls (when my littlest sister was young, she used to pronounce it buckEYE balls with the emphasis on "eye".)
1 1/2 C creamy peanut butter
1/2 C lightly salted butter
1 tsp vanilla
1 16 oz pkg confectioner's sugar (sifted)
1 6 oz pkg semisweet choc pieces
2 Tbsp. solid vegetable shortening
Line a baking sheet w/ wax paper. In a med. bowl mix peanut butter, butter, vanilla & sugar w/ hands to form smooth dough. Mix will be very stiff. Shape dough into balls using 2 tsps for each. Place on wax paper & put in refrig. In top of double boiler over simmering, not boiling, water, melt chocolate & shortening together. When smooth, pour into a small bowl or measuring cup. Remove peanut balls from refrig. Insert wooden pick into a ball & dip into melted choc. so that three-fourths of the ball is coated. Return to wax paper, choc side down & remove pick. Repeat w/ all balls. Refrig on wax paper 30 mins. or longer till choc is firm, not sticky. To store, remove balls from wax paper & place in plastic containers w/ wax paper between layers to keep separate. Makes 5 doz, 89 calorie each. Store in airtight container in refrig. or freezer.
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Wish me luck, I know you think I'll need it.
For all the hardest roads we have to walk alone.
These won't work for those of you with gluten allergies
but these are one of my favorite holiday treats.
Chess Bars
1 box yellow cake mix
1 sticks of melted butter
1 beaten egg
8 oz. cream cheese
1 box confectioners sugar
2 eggs
Mix together cake mix, butter, and 1 beaten egg. Squish it down into greased 9 x 13 inch pan. Then mix cream cheese, confectioners sugar and the additional eggs. Beat all together and pour on top. Bake at 350 degrees for 40 minutes.
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"The day will come, the sun will rise, and we'll be fine"
tinkerlion--
I've gotten really into butternut squash soup this season because I ended up with quite an abundance of butternuts. I haven't tried this specific recipe YET, but I had it in the restaurant and it was THE best. So I trust it.
http://www.recipezaar.com/Moosewoods-Butternut-Squash-Soup-With-Sage-19650
The only thing I disagree with in that recipe is the use of apple cider. I've made butternut squash soup with apple cider before and DEFINITELY give the edge to vegetable stock (homemade, preferably!) or even water. Butternuts are sweet enough as they are, there's really no need for the sweetness of apples as well!
The way that I've made it is as follows:
I usually use 3 or 4 butternuts because some of the ones that I grew turned out pretty tiny. if you have big squashes (squash?), you can probably get away with 2! I guess it's hard to pass along a recipe that I typically eye-ball but you can get the main idea!
-cook halved butternuts in oven at 350-375 degrees, cut side down, on shallow pan, buttered. I put a little bit of brown sugar & cinnamon on the cut side as well.
-that usually takes about 40 minutes, or until soft. let them cool (for your own good!) and peel off as much skin as you can.
-saute a diced onion in butter in your soup pot until translucent. add 1 or 2 cloves of garlic and continue to saute.
-add 2 cups of water and 1-2 medium-sized cut up yellow/gold potatoes. bring to a boil and simmer to let the potatoes soften up a bit.
-add squash and one cup of milk, a LOT of cinnamon, a little bit of nutmeg, some salt & pepper, and a healthy amount of freshly dried thyme. (I never added thyme until trying the Moosewood recipe... it really MAKES the soup!)
-I cook it through until the potatoes are completely soft and usually mash it up a bit with a potato masher.
-Run the contents through a finely-screened food mill. (I don't use a blender, and I've found that the best soup consistency has come through the use of a food mill. The little extra arm-work is definitely worth it.)
-Usually at this point, I come to realize that the soup is too thick. I add a bit of water and milk (last time I added one more cup of water + 1/2 cup of milk, I do believe, but it's also best to eyeball until you get the consistency you're looking for! you don't want it to be like baby food, but also not completely liquid.)
-You can add sage too, I haven't done that yet, but I'm sure it would be delicious!
This is one of my favorite soups for cold weather. I made some last night and I'm about to eat leftovers for lunch. Next time I definitely plan on trying Moosewood's idea of cooking the squash with whole garlic cloves, onions, and water in the oven... I bet that would be delicious!
Also, if you don't have a food mill, it might be a worthy investment! I LOVE using the food mill--we made 18 quarts of applesauce with it and it is the most delicious thing in the world (despite the 6 or so hour process...)
My friend has a delicious vegan chocolate cupcake recipe and made them gluten-free once and they were DELICIOUS. I'll get that recipe as soon as I can!!!
I can also get you a recipe for potato leek soup... yum! I'm not sure exactly what is omitted from your diet, but I'm hoping you will be able to make adjustments! I'm personally looking forward to trying lots of these fancy recipes.
AvettAddiction--sweet potato black bean enchiladas? oh my! Searching that site now...
Another favorite thing to make is a soup out of everything I have lying around in the kitchen. I usually have some homemade stock which makes this easier, and it was better during the summer because there were so many vegetable options (we made a 14 vegetable medley soup, delicious!). but it always turns out great because it is SOUP (can you ever go wrong with soup?) and homemade stock is the best.
apple cake recipe:
http://www.foodnetwork.com/recipes/emeril-lagasse/apple-coffee-cake-with...
I omitted the brown sugar glaze 'cause it's just excessive... the cake is perfect without it.
I think the only thing you'd need to substitute is flour, yes? That shouldn't be too tough!
Also, I chop the apples pretty small and used more than 2 cups--probably 2 and a half or maybe even a bit more. They're the best part! I also made extra topping... I didn't quite double it, but 1.5'd it instead. Is that a phrase?
here is my recipe for Pepper Steak...it's kind of stew-y when all done!
1 1/2 to 2 lbs. round steak
2 cans tomatoes
1 onion
1-2 green peppers
(1) 8 oz. pkg mushrooms
1 beef bouillon(sp?) cube
garlic powder
cornstarch
rice (white or brown)
cut the steak into thin strips (approx. 1/2 in. by 2 in.). if you want to make it a bit easier...freeze the steak until just firm and then cut into strips. in a dutch oven- brown the beef in margarine and garlic powder. when done browning, add 2 cans tomatoes and about a can of water; simmer. while simmering- slice veggies (onion and peppers in strips like the beef) and mushrooms(obviously you can save time and get the sliced mushrooms). add some of each of the veggies to mixture with beef bouillon cube. simmer until meat is tender, approx. 15-20 minutes. add rest of veggies and cook until "crisp tender". you may have to add water. salt and pepper to taste. as final step you will want to thicken the mixture w/ some cornstarch and water.
serve over rice.
makes a lot!!!
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"We took a pickup, a tent, and a shotgun," recalls Scott. "We went out thinking it was a wild frontier."