A Little This and A Little That

Today I am going to list a couple recipes that I thought you all might be interested in.  I will also try to explain the veggie bouillon I made.
As indicated by the title - each recipe contains a little of this and that!  That is just kind of the way I cook!  I read a recipe and have basic idea I like - then I just go and do my thing!

SKILLET GOULASH
This is how I made it!

1 lb. ground beef - browned
3 potatoes  - cut into bite size cubes
1 - 15 oz. can of corn (drained)
1 15 oz. can of red or black beans (could even use chili beans if desired)
1 - 8 -10 oz. can of diced tomatoes (with chili's if desired)
1 8 oz. can of tomato sauce
Seasoning
OPT:  shredded cheese
(of course home canned can be substituted)
Brown your ground beef, then 'fry' up the potatoes till almost done.  Add the rest of the ingredients and let it simmer till potatoes are done.  Serve with shredded cheese on top of each serving if desired.
This is a very hardy and filling dish.  We will definitely make again!


TACO IN A PAN
1 lb. ground beef
1/2 C chopped onion
1/2 C chopped bell pepper
2 C water
1 pkg. of taco seasoning
1 1/2 C instant rice - uncooked
1 C salsa (or to taste)
1 C shredded cheese
1 tomato chopped
GARNISH;  Crushed tortilla chips, sour cream if desired

Brown ground beef, onion and pepper.  Drain.  Stir in water and taco seasoning into beef mix.  Bring to a boil; add rice.  Cover and cook till rice is tender.
Sprinkle with cheese and salsa over the top.
Top each serving with crushed tortilla chips, diced tomato and sour cream if desired.
YUM and so easy!
VARIATION:  Add a drained can of corn and a can of chili beans to above mixture and call it TACO CASSEROLE!  A complete one skillet meal!!


VEGETABLE BOUILLON
This is an estimation of what I did to make this season mixture.
You will need dehydrated tomato skins (or tomatoes), onion, garlic, herbs, celery, broccoli  leaves (or cabbage) and anything else you want to add!
I made a pint - but I did have a lot of tomato skins dried from canning.
It is hard to tell you how much of everything - I guess it depends on your taste buds!

I used about an inch (at the bottom of a 2 oz. bottle) of dried broccoli leaves.  That was probably one good size leaf.  Could use the same of cabbage if desired.
Also about an inch (at bottom of 2 oz. bottle) of dried garlic
Maybe 1/4 C of  ground basil.  Threw in some thyme as well as rosemary. (Depends on your taste)
I used what could probably be 1/4 C dried onion.
Added the equivalent of a bunch of celery. (a jelly jar - 8 oz. - was 2 bunches of celery I dried)
**Basically it depends on your taste.  You can add any type of dried veggie or herb you desire.  This is a great addition to soups and casseroles - so much flavor.   Your family will be getting added vitamins and minerals without ever knowing it!
I stuck my finger in it and tasted - it has wonderful flavor!!!!!

This is a great way to use up things that might otherwise become compost or trash!
I added a desiccant packet to the jar to absorb any moisture. (I keep them from all pill bottles and such)

So there you have it - a little of this and a little of that!  Something yummy!
Waste not want not.


Don't be afraid to experiment.  I DO follow recipes when baking and canning (most of the time), but when it comes to cooking - well I just go with the flow of whatever my little mind can think up.  I think only once or twice in 32 years have I had a "don't make that again" comment from G!!!
ENJOY!