Sirloin and Barley Soup

I made this tonight and it was DELICIOUS!! I am a person that LOVES cooked carrots, so I was heavy handed with them, but whenever you see an ingredient that you want more or less of, by all means, do so.

Ingredients:

2-3 tablespoons of olive oil, divided
2 tablespoons butter, divided
1 pound of sirloin steak, trimmed and cut into small chunks
6 carrots, peeled and medium sliced
2 ribs of celery, trimmed and sliced
3 parsnips, peeled and thinly sliced
1 medium onion, diced
1 box (32 oz.) beef broth/stock
2 1/2 cups water
1/2 teaspoon herbs de provence
1/2 teaspoon italian seasoning
1 1/2 cups quick cook barley
1/2 teaspoon celery salt, divided
1 teaspoon garlic salt, divided
1/2-1 teaspoon salt, divided
1/2-1 teaspoon pepper, divided

This is how to make it:

1. Sprinkle meat with some salt, pepper, garlic salt, and celery salt. Heat some olive oil and 1 tablespoon butter in pan with high sides and that has a lid over medium high heat. Add steak and brown for a minute on each side. Add 1/2 cup water and 1/2 cup beef broth to pan cover with lid and simmer on low for about 20 minutes.

2. Heat remaining oil and butter in a pot over medium high heat. Add carrot, onion, celery, parsnips, and a sprinkle of salt. Cook, stirring occasionally, about 5 minutes. Add remaining broth, 2 cups of water, and seasonings (herbs de provence, italian seasoning, garlic salt, celery salt, salt, and pepper). Bring to a boil, if the pot looks like it could use more water, add some.

3. Add barley and reduce heat to medium. Cook for 10-12 minutes or as package instructions suggest. Add the steak with the liquid contents from its pan to the soup. Cook about 2 minutes more, let soup rest for a couple of minutes and serve. ENJOY!

BBQ Turkey Chili

I tried this one out just last night. I REALLY liked it, it was different from any chili that I have had or made before. Enjoy!

Ingredients:

2 tablespoons olive oil
1 tablespoon butter
1 large onion, chopped
1 green bell pepper
2 packages (20.8 ounce each) ground turkey
6 tablespoons chili powder
1 teaspoon salt
1 cup ketchup
2/3 cup apple cider vinegar
4 tablespoons molasses
3 teaspoons sugar
1 teaspoon cayenne pepper
2 (14.5 ounce) cans petite cut diced tomatoes, slightly drained
2 (15 ounce) cans small white beans/navy beans, drained and rinsed
1 jalapeno chile, finely diced OR 1/2 of an anaheim chile plus 1/2 serrano chile (both finely diced)
(REMOVE SOME RIBS AND SEEDS FOR LESS HEAT ^)
White or brown rice (cooked)

Directions

1. Heat oil and butter in large pot over medium heat. Add onion and bell pepper, sprinkle with a dash of salt, and cook about 5 minutes, stirring occasionally, until softened. Pour the slightly cooked items into a bowl while browning meat.

2. Increase heat to medium high and add turkey, breaking apart as it cooks. Cook for 5 minutes or until meat is cooked almost all the way through. Sprinkle with chili powder and salt; cook 1 minute.

3. Stir in ketchup, vinegar, molasses, sugar, and cayenne. Add tomatoes, reduce heat to medium low and simmer for about 15 minutes, stirring occasionally. Add beans and jalapeno/other chile peppers and cook for another 5 minutes.

4. Serve with rice.