Learning Some Basic Recipes

I know there are many out there who feel intimidated by their kitchen. I used to be the same way - afraid to do more than boil water and make pre-packaged foods. Then I started reading labels and was appalled at what such products were doing to my family's health. So, I just jumped in with both feet - sink or swim, eh? Well, actually, it was eat-it-if-you-dare! I put these recipes together for those just moving out on their own, for Mom's who want to inspire their children and boost their confidence, and for the rest of us with little time. Please let me know if these help you, how they turned out, etc. No special equipment, no high-dollar or hard to find products.

What you will need: a 1-cup measuring device; a 1 quart size pot with a lid, an open skillet, a covered cassarole dish, a good knife, a cutting board, and oven mitts or pot holders. This may seem like a very involved dish - but it's because I am spelling the method out for learners. It's very easy and you can master this! Once you get comfortable with this, you can add things to the rice - like shredded carrots, peas, corn, almost any vegetable. When it's mixed together, no one really notices the veggies!

Beef Tips over Rice
Preheat your oven to 300 degrees F. Your oven needs to preheat at least 15 minutes before you put food in it.

1 pkg stew meat, about 1/2 to 1 pound. If you want to save more money, buy an inexpensive chunk of lean meat - bottom round, etc., and cut it up yourself into bite size pieces.
1 14-oz can of beef broth (low sodium if you like)
2 pkgs brown gravy mix (usually near the spice isle) that make 1 cup each

Over medium high heat (number 7 on a 1-10 numbered dial), add about 2 tablespoons of olive oil (a healthy fat) to an open skillet. Let it heat for a minute. While you wait for the skillet to heat, sprinkle your stew meat (or the meat you cut up) with salt and pepper. Gently transfer the meat into the skillet - it should sizzle. If it doesn't, don't worry - just remember for next time that you might want the heat up a little more, or let the skillet set with the oil for a little longer.

Allow the meat to rest in the pan for 2-3 minutes. Gently turn each piece until it is browned on all sides. Turn the heat off, remove the meat from the pan to drain on paper towels. In a mixing bowl, add the contents of the two packages of brown gravy mix, and the 14 ounce can of beef broth. Stir together - don't worry if there are small lumps. Place the cooked meat in the bottom of your cassarole dish, add the gravy mixture, cover with the lid, and place in the oven. Allow it to cook for about 1.5 hours. Just peek in on it to make sure it's not boiling over. Put a piece of foil on the rack or bottom of your oven for easy clean up, just in case.

Rice
1 cup long grain rice (not instant or converted), I prefer brown rice - check the package, it should take about 30 to 40 minutes of cooking time.
1 14-ounce can of beef broth

About 40 minutes before your meat is done, put 1 cup of rice (long grain, brown rice is the most healthy) in a 1-quart pot (don't worry if your pot is a little bigger or smaller or you just don't know). Add 14 ounces of beef broth to the pot, cover, and bring to a boil. As soon as it comes to a boil, stir it once, turn the heat to medium low, and let it set for 30 minutes. Don't lift the lid. Don't be tempted. After 30 minutes, check the rice - does it have little tunnels or is it still very liquid? If it has tunnels, turn the heat off and let it set. If it's still very liquid, leave it as is for another 10 minutes, then repeat your check.

To serve, place rice on a plate, top with chunks of meat and spoons of gravy. Serve with something green - a salad, green beans, peas...you get the idea. Don't forget to turn off the oven!