welcome friends welcome back to the
kitchen and Sunday morning in the old
cook book show today we're gonna do
another recipe out of this cookbook the
Chicago Daily News cookbook this was
published in 1930 and it's a great
cookbook in that it's it's basically a
community cookbook people have set the
recipes in to let other people know what
they're eating and the editors have gone
through and curated these recipes in a
way that it conforms to a fairly strict
budget of $4 per person per week for
food cost and the recipe book shows a
lot of menus and shows you how you can
start with one thing on Sunday
use leftovers for lunch on Monday what
you cook for dinner on Monday and some
of the other leftovers can be used again
on Tuesday and how to sort of pay it
forward each day so that you get the
most you possibly can out of your food
budget and it's also broken down into
seasons based on what would be available
in season so you would get the best bang
for your food dollar it's quite an
interesting cookbook so today we're
going to do something called lima beans
and beef it is on a page with three
recipes called leftover meat which are
all very interesting but lima beans and
beef sort of fits with what I have today
to cook in my kitchen first off it calls
for lima beans of course I don't have
any lima beans and I'm not going to the
grocery store right now to get some so I
had the end of a bag of lima beans and
the end of a bag of great northern beans
and the end of a bag of some other being
that had you know the label had been cut
off I'm not really sure what kind of
beans they were so it took three ends of
bags to come up with the right amount of
beans so they were in this pot overnight
with water to that I'm gonna add chopped
up onion and the instructions are to let
them cook until the beans are cooked and
the water is mostly absorbed so on goes
a lid and we'll let that go okay I'm
gonna say the beans are done so I'm
going to turn those off I'm going to
turn this cast-iron pan on and we need
to
Brown off this beef now the last trip to
the grocery stores pretty much all I
could find was this cross rib simmering
steak which is a fairly tough piece of
meat so I've cut it up into small little
cubes and we're gonna put it in here
we're gonna braise it that'll take away
most of the toughness but it says first
to brown it in drippings which leaves it
open to interpretation whatever
drippings you have on your counter so I
have a choice between bacon fat
drippings so that I keep out on the
counter or some pork lard that I
rendered that also is counter stable it
can just sit over there doesn't have to
be refrigerated everything's fine I
think I'm going to use the bacon
drippings I don't know why so a couple
tablespoons in the bottom of the pot now
as that melts comes up to temperature in
goes the beef now we aren't looking to
cook this all the way through because
it's going to go in the oven next so
we're just looking to have a little bit
of brown on the outside and build up
some flavor in the bottom of the pan it
looks good now the only seasoning in
this is some salt black pepper turn that
off and celery salt now if you don't
have celery salt I think you could I
think you could put anything in here
that you want
I think this basic idea of beans and
tomatoes and beef lends itself to a
whole range of flavor options and so
this is something that you can just play
with think about the things that you
like to put with beef and beans it is an
incredibly adaptable dish now the recipe
tells me to move the beef to a casserole
and layer it with the beans and tomatoes
I gotta tell you I've already messed up
this pan its oven safe I'm not going to
move everything to a casserole and then
have to clean something else I think
that we've got some fun going on in the
bottom of the pan and that flavor would
be a real shame to lose it so I'm gonna
layer the beans on top of the beef and
then on top of that I'm going to pour
out the tomatoes now I only need about
half of this can of tomatoes so you will
see the other half of this can turn
up somewhere soon okay that's about half
layer it out over top okay a little bit
more salt and pepper on top it says just
to put it into the oven and bake for 20
to 30 minutes now it doesn't say whether
to cover it or not I think it needs to
be covered so I will cover it
see you at the tasting hallo and welcome
back to your kitchen yeah so oh my for
this one this is I'm kind of looking
forward to this I think it's a fairly
steamy hot it is steamy hot that's got a
lot of goodness beef beans tomatoes now
the eagle-eyed amongst you will realize
and I didn't realize this until after I
cut for the last half of this recipe I
was wearing my apron insider oops
so I think laughs I think it's pretty
funny cuz I didn't notice clearly you
don't use the pocket I don't use the
pocket and the the tomatoes I ended up
using this where diced tomatoes with
spices because that's what was a veil
grocery store so this is definitely a
make-do meal I mean it's got all sorts
of wholesome goodness flavors in it
mm-hmm I mean we used to my mom always
would just make beans and some salt lose
the onion so tomatoes this meat is like
add-on so the flavor on this is is
comforting it's got that you know it's
not complicated
it just makes you put a smile on my face
that I would could eat too much and as
much as we talked about the idea that
we'd go with bread I think you could
turn on some potatoes so mashed potatoes
throw it on some rice any kind of bread
you had some what you've got is naan or
what you've got is tortillas no forget
it
change up the spicing and you put
with rice in a tortilla and fold it up
yeah and that won't move that would
change it completely if you've got this
if the spice you have is Ra's al hanout
put that in and that would take it in in
another direction again think you would
work with Chinese five-spice wouldn't
make it would work with Chinese
five-spice it's a great base it's got
some good food in it you can add
whatever vegetables you want on top of
it like if you want to just steam some
broccoli and cauliflower and put it with
it I think that would go great you know
me I'm always adding saying more
vegetable over retros wool this so this
suits the time April 2020 it's making
it's it's all of those things it's
making do it's extending your food to
get the most value out of it nutrition
wise and also filling wise and it's
pretty darn inexpensive it's inexpensive
and every ingredient in here can be
swapped for whatever variant of that
ingredient you have you could use any
any bean and almost any bean combo any
tough meat give this one a try it's
definitely something that you can play
with thanks for stopping by
stay safe see you again soon
you