About Me

My photo


Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Wednesday, January 11, 2012

Scraps and Snippets ~ Kickin Italian "Beef"/Beef Sandwiches

A few years ago, when we veered from the Standard American Diet toward low processed and organic I tweaked/created some recipes for a women's event we did through our church.

Yesterday, a friend called and told me she'd lost the "pink book" and needed the recipe for the pepper beef. The pink book was the recipes we sent home with the attendees of the women's event. For starters I was touched and amazed that anyone would still have that "book" and cook out of it. Secondly, when I read the recipe I decided I could Veganize it pretty easily. So. Without further ado (and with an apology for the picture quality) here is the recipe. Might I add that the recipe is better than what I ended up with last night for dinner. I didn't have a jar of pepper rings. And I didn't have the crock pot. But tasty it was.

Kickin Italian Beef or "Beef" Sandwiches

3 LBS of beef roast (grass fed) or 3 cups diced Seitan
1 thinly sliced onion
1 jar of pepper rings or pieces like jalapenos or banana peppers (including liquid)(you might want to reserve some to put on sandwiches)
5 small to medium cloves of minced garlic(or three big ones)
1 and 1/2 TBSP of Italian seasonings.

If you are using beef, dump everything together (reserve some peppers if you plan to do so)into a crockpot and let marry in the fridge overnight. In the morning put it on low and cook 8-10 hours. When you get home, remove the beef, let it cool enough to touch, shred it, get rid of the fat/gristle and put the meat bits back in the juice. Scoop with a slotted spoon, serve on hoagies, pitas, whole grain bread and use your favorite condiments.

Seitan version. Assuming your seitan is precooked like mine was, put everything (except peppers you want to reserve) into a dutch oven or large sauce pan and simmer, simmer, simmer until the onions are translucent and well cooked. (an hour or so.) Follow the above instructions.

However, next time I may use this as the broth to cook my seitan. And. I didn't have the jarred peppers so I used pepper flakes (1/2 TBSP)and those were okay. We served ours over baked potatoes.

Easy. Feeds 6-8.

No comments: