Monthly Archives: April 2020

Camping…don’t forget the Hot Dogs

We went camping last weekend. We don’t campground camp. We go out in the woods to camp. No cell service, no restrooms, no convenience stores.

When packing for camping trips, it’s import to remember everything I’m going to need! Unfortunately, I am human and sometimes I forget stuff.

Some of our most memorable camping trips have been when we forgot something and problem solving to make it work! Like forgetting the syrup. We tried to find huckleberries to make a sauce for the pancakes but it was too late in the season. I ended up boiling down Dr. Pepper and using that as syrup. It wasn’t the best but it worked-ish and we still remember it! There was the time we forget the top to the sunshade canopy. We bungeed a tarp to the top of the frame. It worked!

The time I forgot the hot dogs I was a bit upset. Oooops! I think we actually had to drive all the way back to civilization that time. I have never forgotten the hot dogs again!

I think that is one of the best things about camping and why I think it’s important for families to camp! It provides many opportunities for problem solving and working together to fix things . It allows us to unplug from things that “entertain” us and allows our brains to actually work. It teaches us to be grateful for nature and also to be grateful for what we have at home!

Last weekend I had decided to make Hamburger Stroganoff while camping. I brought everything I needed…. I thought. I started making it and realized I had forgotten a key ingredient. The Cream of Mushroom Soup. I had to come up with a way to make dinner without it.

Fortunately, I had a little baggie of flour on hand. I am not even sure why I put it in there but I am grateful it was there! I melted butter and finely chopped about eight of the crimini mushrooms and sauteed them in the butter. When they were cooked they had absorbed all the butter so I added two more tablespoons of butter and melted that. Then added two tablespoons of the flour and stirred it to combine it. Then I slowly poured in a cup of milk and stirred until it was the right consistency. I added quite a bit of salt and pepper.

It was bomb!! It was way better then Campbell’s Cream of Mushroom! I am not sure if I will ever buy it again, it was that good!

Dinner turned out great!! Yummy!!

I snapped a quick photo… not a great one, but I was in the middle of making dinner while camping! It might not look great but it was!

Sometimes mistakes or forgetfulness can turn into great adventures or great recipes!

I am sure you can find a bunch of recipes for homemade cream of mushroom soup, but I wanted to share the one I made up in a pinch that turned out to be really good!

Cream of Mushroom Soup

4 tablespoons divided butter
68 cremini mushrooms finely diced
2 tablespoons flour
1 cup whole milk
1 teaspoon salt more if needed
1/2 teaspoon pepper

Melt 2 tablespoons of the butter in a small sauce pan over medium heat. Add the diced mushrooms and saute until they are slightly carmelized and have absorbed a lot of the butter. Sprinkle in the flour and stir well. Slowly add the milk stirring constantly. Stir until quite thick then remove from heat. Add salt and pepper and taste for seasoning. Add more if necessary.

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I hope enjoy this recipe! Happy cooking and maybe take the family camping!

Elizabeth XOXO

Steak Soup

The weather is getting nicer and the Robins are singing that things will get better! Something about the sunshine that reminds us that there is hope and goodness left.

I am a very “seasonal” cook. I just can’t have salad for dinner in the middle of a snow storm… can’t do it. I also don’t want soup in the summer, but I absolutely loooooove soup!

I am squeezing in soup on every rainy day I can this spring. I am very much looking forward to salads for dinner on those warm sunny summer days that are coming but enjoying each comforting meal of soup and some yummy homemade bread for now.

Steak Soup, which is another one of those misleading names, as there is no steak whatsoever in it, is literally the easiest soup I have ever made! It is another of those recipes I received at my bridal shower. It’s been a family favorite and also a lifesaver when we had little money. It is very inexpensive to make.

A word of caution…. don’t burn your tongue! We have always joked about that because for whatever reason someone always burns their tongue when we have Steak Soup! Lava hot….

I hope you enjoy this recipe!

Steak Soup

Serves: 6
Prep Time: 10 minutes
Cook Time: 6-8 hours
Total Time: 8 hours 10 minutes

Ingredients:

1 1/2 poundsground beef
1 (16-ounce) packagefrozen mixed vegetables
1 (28-ounce) cantomatoes diced
1onion diced
2 cubesbeef bouillon
salt to taste
pepper to taste

Directions:

Crumble ground beef in bottom of crock pot. Put onions on top of beef, then package of veggies and bouillon. Pour tomatoes over top. Cook on low for 6-8 hours.

Cook’n is a next generation recipe app that makes it fun and easy to share favorite recipes.


DVO

I use Cook’n for all my recipes and menu planning! The program is the best I have ever found! I have been using it for over 18 years! If you would like to try Cook’n use this link! Thanks!

Happy Cooking!

Elizabeth XOXO

Hamburger Stroganoff, Easy Comfort Food

Hi! How you are you doing? Things are pretty tough right now. I think the hardest part is the feeling of not having any control of what is happening. The thing is we never really did, we are just realizing it. BUT God is still in control!

So, for me, I need to turn off the TV , stop reading comments on my neighborhood app, stop reading so much on social media and just realize that I can not change anything by worrying or posting things or being angry or scared. The only thing I can do is pray….and cook and bake. That is what makes me happy so that is what I am doing lately!

I want to share a recipe with you today that is both easy to make, takes very few ingredients and it is comfort food at the same time, ’cause Lord knows we could all use some comfort right now.

Hamburger Stroganoff is a recipe I got from another of my husband’s aunts, Auntie Ann. I think his aunts must have been great cooks!

By the way, if you are ever throwing a bridal shower, have everyone bring their favorite recipe. Those recipes I got at my shower were some of the best recipes and I have used them for years!

This is great with mashed potatoes (our favorite way to have it) or you can have it over rice or noodles. Frozen peas or fresh green beans are a great side.

Hamburger Stroganoff

Servings 4

Ingredients:

1 1/2 pounds ground beef
1/2 medium onion chopped
1 clove minced garlic
8 ounces sliced mushrooms
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
salt to taste
black pepper to taste

Directions:

Saute onion, mushrooms, (you can use either fresh or canned mushrooms), garlic and ground beef. Drain off fat.
Stir in mushroom soup. Season to taste with salt and pepper.
Just before serving add sour cream and heat over medium low heat.
Serve over rice, noodles or mashed potatoes.

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DVO

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I use Cook’n for all my recipes and meal planning. I would be lost without it!

If you would like to try Cook’n yourself, use this link! Thank you!


I hope you enjoy this recipe! Let me know if you make it! I would love it if you would tag me on instagram @winefoodandfamily

Happy cooking!

Elizabeth XOXO






Mexican Lasagna

Mexican Lasagna is one of my family’s all time favorites! If I ask what everyone wants for dinner, someone is sure to ask for this!

It sounds amazing right? It sounds like layers of cheese and ooey gooey goodness, doesn’t it? Well, it IS amazing! But it is nothing like lasagna. It is really more enchilada like….ish. I have no idea who named it that or why. I have tried renaming it but nothing ever sticks. So, it remains Mexican Lasagna.

The recipe was given to me by my husband’s great Aunt Thora when we got married. Maybe the elderly Norwegian woman didn’t know anything about Mexican or Italian cuisine? I am not sure if she made or named the recipe but whoever did was not aware of how lasagna is constructed!

No matter what it is called it is delicious and easy to make with very few ingredients.

Mexican Lasagna

Servings 6

Ingredients:

1 1/2 pounds ground beef
1 teaspoon minced garlic
1 medium onion chopped
1 package taco seasoning mix
1 can black beans drained and rinsed, optional
1 (15-ounce) can tomato sauce
1 (15-ounce) can chili con carne with beans
1 package of 10 flour tortillas
shredded Cheddar cheese
sour cream

Directions:

Saute beef with onion and garlic. Drain. Add taco seasoning and black beans. Add about a cup of water and cook over medium heat until the water has cooked out.
Mix chili and tomato sauce in a mixing bowl.
Lay out 10 tortilla shells and evenly distribute meat mixture onto them. Sprinkle each with a little (or a lot) of cheese. Roll up and place in a greased 9×13 baking dish.
Pour chili/tomato sauce over all. Sprinkle with more cheese.
Cover and Bake at 350F for 1/2 hour. Remove foil and bake for a few minutes longer to melt cheese.
Serve with sour cream.

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DVO

I have changed the original recipe a little. OK, well I haven’t met a recipe yet that I didn’t change at least a little!

I included black beans just to stretch it a little. If you don’t want to put them in there you can use two pound of ground beef or just not have the tortillas so full.

“I never met a lasagna I didn’t like.”

Jim Davis

I hope you enjoy it as much as we do! Be sure to confuse your family with this “Lasagna”!

Happy Cooking!

Elizabeth XOXO