Recipes

Here are some recipes of mine I've decided to load up here. This is a low-tech operation so you'll just have to ctrl+F to find what you need I guess. :)

Hamburger and Macaroni Soup

Ingredients
  • 1 lb lean ground beef
  • 2 Tbsp olive oil
  • 1 1/4 cups chopped yellow onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • 1-2 cloves garlic , minced
  • Salt and freshly ground black pepper
  • 3 cups beef or mushroom broth
  • 2 (8 oz) cans tomato sauce
  • 1 1/2 (14.5 oz) cans petite diced tomatoes
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp chopped fresh marjoram (or 1 tsp dried)
  • 1 bay leaf (optional)
  • 1 1/2 cups frozen or cut-off-the-cob corn (optional)
  • 1 1/4 cups (5.6 oz) dry small elbow pasta
​
Method
  1. Heat up a big soup pot to medium.
  2. Add the oil to the pot.
  3. Add the hamburger, onion, garlic, marjoram, salt and pepper to the pot, and stir until the hamburger is browned.
  4. Add the corn if you're using it.
  5. Degalze the pan with the stock, raise the heat to medium high.
  6. Once the pot is almost boiling, add the canned tomato products.
  7. Add the Worcestershire.
  8. Add the brown sugar.
  9. Cook for at least 2 hours (though I like 4), stirring occasionally, and adding water if it gets too thick. I often transfer it to a slow cooker for a few hours once it's all together, and this is the point at which you'd do so, if you wanted to. 
  10. When you're about 20 minutes from eating or so, cook a box of elbow macaroni. I prefer to do this, rather than put it in the soup. If you put it in the soup it makes the soup cloudy, the pasta soaks up all the nice brother, and also it doesn't reheat well, because the macaroni breaks apart. If I have macaroni left over I just keep it covered in the fridge to add to my leftover soup. Works well!
  11. Drain the pasta. Add a ladle to each bowl, then ladle the soup over each. Stir, or let your diners stir it together.

Goes well with warm bread and cold butter, or fry bread.