Dutch Oven Monday yielded some delicious sirloin beef tips. These were especially tasty because the sauce was made with cranberry juice and soy sauce. We served the tips on noodles or rice, and it was very simple and delicious.
We also had acorn squash with an apple and cranberry sauce. It was so good, my good friend Ken, who doesn't like sqaush at all, ate a whole piece himself.
We finished the meal off with a peach cobbler that was great. It was based on a recipe from the Food Networks Paula Deen.
Here are the recipes and a few pictures.
Braised Sirloin Tips Recipe
Ready in: 1-2 hrs
Cut sirloin into bite size pieces; brown on all sides in oil in skillet; add juice, consomme, soy sauce, garlic, ginger. Simmer for 1 1/2 hours or until tender. Blend small amount of cornstarch with water. (Use cold so it won't lump.) Stir into beef until thickened, stirring constantly.
2 pounds sirloin tips
1 tablespoon oil
1/3 cup cranberry juice
1 can beef consomme
3 tablespoons soy sauce
1/8 teaspoon ginger
1/8 teaspoon garlic powder
Berry Tasty Stuffed Squash Recipe
Ready in: 1-2 hrs
Preheat oven to 350 degrees.
Cut squash in half from stem end to tip; cut a small slice off the side if necessary, so that each half will sit flat (cavity-side up). Scrape out seeds and fibers. Line a baking sheet with foil; spray foil with nonstick cooking spray. Arrange squash cavity-side down on sheet; bake 15 minutes.
Meanwhile, in work bowl of food processor fitted with steel knife blade, chop onion coarsely by pulsing 3 or 4 times; add apples, cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over all; pulse to a medium chop.
Remove baking sheet from oven. Turn squash cavity-side up; sprinkle generously with salt. Divide filling evenly among squash halves. Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40 minutes longer.
4 Acorn squashes
Nonstick cooking spray
1 medium Onion -- peeled, quartered
2 Apples -- peeled
2 cups Cranberries
3/4 cup Brown sugar - (packed)
2 teaspoons Cornstarch
1/2 cup Chopped walnuts
6 tablespoons Butter -- melted
Dutch Oven Peach Cobbler
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice 1 pint fresh blueberries, optional 1/2 cup baking mix (recommended: Bisquick) 1/3 cup sugar Ground cinnamon
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.