From Cheryl - lowcountry yum! Don't skimp on the cooking time - the slow simmer that allows the okra, tomatoes and beef to truly soften really makes the dish.
Okra tomato gumbo
Two medium diced onions
1.5 lbs beef chuck cubes
2 roasted beef rib bones
1.5 qts water
2 cans diced tomatoes
Bay leaf
1 tbsp Worcestershire sauce
Beef bullion 2 cubes small size or 1 Knorr [nb: beef base or using beef stock in place of this and the water works, too]
1 tsp garlic powder
2 bags of frozen okra (the size they have at your Metcalf's is about 10 oz I think)
2 cups cooked rice
Dice two medium sized onions and brown with 1.5 lbs beef chuck in olive oil in a large pot or Dutch oven. If you have left over rib roast that is an excellent use for your leftovers. Do not trim the fat off, leave it on as that gives flavor to the broth. Add roasted, beef soup bones or leftover rib bones from prime rib roast. Cover with water, approximately a quart to a quart and a half and let simmer for at least an hour and a half.
Add two cans of untrained diced tomatoes, a bay leaf, and a tablespoon of Worcestershire sauce, and 1 tsp granulated garlic, and beef bullion cubes and let the soup simmer for an hour more.
Add two bags of frozen okra and simmer until the okra is tender (about 1 HR or less depending on the size of the but okra) and just barely beginning to lose its shape. You ought to have enough liquid in the pot that the okra fills up the pot without leaving too much liquid. This is supposed to be a chunky soup.
Season heavily with black pepper and taste for salt.
Serve over rice.
We loved this very chocolatey recipe - we added marshmellows:
https://lifestyleofafoodie.com/easy-homemade-fudgesicles/
From Heidi L- this is maybe the one thing everyone in my family will eat!
Ingredients:
2 12 roll packages Hawaiian rolls
1 1/2 pounds Virginia ham
12 slices Swiss cheese
One stick butter
2 tsp Worcestershire sauce
One teaspoon garlic powder
1 teaspoon onion powder
2 TBP poppy seeds
Put the bortoms of the rolls in 2 9 x 13” pans or one really bigger pan.
Put ham slices on each of the roll bottoms and then tap with a couple small pieces of cheese on each . Put the top back on
Melt together the butter or Worcestershire sauce, onion powder garlic powder, and poppy seeds. Brush the mixture on top of the ham sandwiches.
The best part you can make them the night before! Cover with foil and put them in the refrigerator for an hour or overnight.
Bake at 375 or for 15 minutes until cheese is melted . Enjoy!!!
I really dug this fall kale salad:
https://cookieandkate.com/debs-kale-salad-with-apple-cranberries-and-pecans/
Nice tangy, dressing. The author also recommends massaging the kale with salt before dressing, which I've never done, and made it nice and easy to chew. Great way to celebrate fall apples. I topped with chicken, and added feta.
Great recipe - includes instructions for fresh and canned:
https://urbanfarmie.com/instant-pot-tomato-soup/
Love making this with my garden tomatoes and freezing for the winter!
My favorite recipe:
https://confessionsofafitfoodie.com/fresh-tomato-sauce-instant-pot/
I omit the tomato paste - thinner sauce but fresher flavor. I use mostly San marzano/ sauce tomatoes.
