Chicago Pepper Steak

Ingredients
3 T salad oil
1-2 lbs Sirloin steak, in 1" cubes
1 T Wondra flour
2 celery stalks, thinly sliced
1 large onion, thickly sliced
2 cup beef broth
pinch red pepper (or dash Tabasco sauce)
dash Worcestershire
splash red wine
2 green peppers, cut in bitesized pieces

Cook steak in hot oil until well browned on all sides. Place in approximately an 8x12" casserole dish.

Stir flour into remaining drippings.

Cook until dark brown, stirring constantly.

Add celery and onion, and reduce heat to medium.

Cook until vegetables are tender.

Stir in broth, pepper, Worcestershire and wine. Heat to boiling.

Pour over steak in casserole dish.

Cover with foil and bake at 350 for 1 hour.

Add green pepper and continue to bake, uncovered, for 1/2 hour, or until steak is fork tender.

Baste with sauce as it cooks, if needed.

Serve over rice or noodles.

Optional: Add freshly sauteed mushrooms at same time as green peppers.

I am back!

I have been missing for the past few months. Real life has gotten in the way of my food-blogging, but of course, it didnt stop me from thinking about food and making new recipes. I go through that every day of my life, being a young wife -- i have to be thrifty and economical with the food I cook. Plus, I have to keep the husband happy. So far, I have been successful.

My absence is not all at a loss. Now, I have lists and lists of things to post so watch out for updates! The recipes I have for you include traditional Filipino dishes, Japanese Dishes, Desserts, original recipes and more. Please read through and enjoy.

White Chicken Chili

Recipe Yields: 24 servings (1½ cups per serving)
Recommended Packaging: freezer bags or other packaging of choice

Ingredients and Instructions

2 pounds dry great northern white beans or
9 pounds canned white beans, drained and rinsed

In a large stockpot, soak beans overnight. Drain and rinse. Return to stockpot, cover with water and simmer 1 hour or until desired tenderness. Drain and set aside.

6 cups cooked beans (from above beans)
2 cups chicken stock or canned broth

Work in batches as necessary. Puree half of beans with chicken stock or canned broth in a blender or food processor. Set aside. Reserve other half to return to chili.

9 pounds boneless, skinless chicken breasts

Bake or poach chicken. Cut into bite-sized pieces and refrigerate. Discard juices.

olive or vegetable oil
3 medium onions, chopped
1 yellow or red bell pepper, seeded and diced (may substitute green bell pepper)
1 tablespoon garlic, pressed or minced

Work in batches as necessary. In a large skillet or Dutch oven over medium heat, heat oil. Sauté onions, peppers, and garlic until tender. Remove from heat and set aside.

8 cups chicken stock or canned broth
½ cup cornstarch
½ cup water
3 cups reduced fat milk (not skim)
3 tablespoons chili powder
3 tablespoons ground cumin
3 tablespoons Tabasco sauce
16 ounces canned chopped mild green chilies
5 cups reduced fat Cheddar or Co-jack shredded cheese (not non-fat)
1½ pounds reduced fat sour cream (not non-fat)

Work in batches as necessary. In a large stockpot over medium heat, add chicken stock or canned broth and bring to a simmer. In a separate bowl, combine cornstarch and water. Slowly whisk cornstarch mixture into chicken stock or canned broth and continue simmering until slightly thickened. Slowly add milk, stirring constantly until well blended and slightly thickened. Stir in sautéed vegetables, chili powder, cumin, Tabasco sauce, and green chilies. Add pureed bean mixture and simmer 5 to 10 minutes. Remove from heat and transfer to a large container for combining ingredients. Stir in shredded cheese and sour cream. Add remaining beans and cooked chicken and stir until evenly combined. Divide evenly among desired packaging. Cool. Freeze.

Reheating Instructions

Defrost in refrigerator. Remove from packaging. Transfer to saucepan or microwave safe dish and simmer gently over low heat. Serve with a dollop of sour cream, chopped fresh tomato, and grated cheese, if desired.

Divide and Conquer

Strategize batch sizes based on available containers/cookware.
Cook chicken.
Cut chicken into bite-sized pieces.
Soak beans.
Cook beans.
Puree beans.
Chop and sauté vegetables.
Prepare and label all packaging.