Beef Pot Pie


1 pound cube steak, cut into bite size pieces


1 Tablespoon vegetable oilbeef pie3


2 cups mushrooms, quartered


1 medium onion, diced


1 clove garlic, crushed


1 (12 ounce) jar beef gravy (or your own gravy if you have)


¼ teaspoon dried thyme leaves


2 fresh carrots, peeled and chopped into small pieces


2 medium-sized potatoes, peeled and chopped into cubes


1 ½ cups frozen peas


1 (4 ½ ounce) can refrigerated biscuit mix


salt and fresh ground black pepper to taste



Preheat oven to 400˚F.


Place the carrots and potatoes in a cooking pot, just covering them with water. Bring to a boil and cook for 10-15 minutes. Drain the water and set aside. You want the potatoes to be cooked but not mushy and the carrots can be on the firmer side.


Meanwhile, heat oil over high heat and the cubed steak until nicely browned and cooked through. Remove the steak with a slotted spoon and set aside.


In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic. Cook 3-4 minutes or until onion is transparent. Stir in gravy and the thyme. Gently stir in the cooked potatoes and carrots and the peas. Bring the mixture to a boil, add in the steak cubes, gentle stir to combine. Do a taste test to determine if you want to add any salt and pepper. Pour all into a 9 x 9 inch baking dish.


Cut the refrigerator biscuits in half and arrange on top.


Bake 12-14 minutes or until biscuit topping is golden brown.

Lemon Pepper Chicken “Elbows”

Cooking in Sens


The poultry man in the Waiblingen market cuts the tips from the chicken wings before packaging them to sell.  I always think of little elbows when I see them 🙂


One of the cousins posted a recipe on facebook for chicken wings seasoned with lemon, pepper and garlic that sounded easy and delicious.  I just increased the garlic and was good to go!  I served the elbows with a salad, pickled cucumber and fennel.


Lemon Pepper Chicken Wings

2lbs chicken wings

4 garlic cloves, finally chopped

1 1/2 tsp salt

1 tbsp pepper

1/2 cup lemon juice

1/4 cup olive oil

Put the chicken in a zip lock bag, then whisk the remaining ingredients in a bowl until well blended.  Pour the marinade in the zip lock bag with the chicken and squish around.   Marinate for at least 2 hours.

Remove the chicken from the bag, reserving the…

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Quick Broccoli Cream Soup

While He Was Out

I have stumbled upon a recipe of a broccoli cream soup at Marina, and immediately travelled back in time to when I was about 18 or 20 years old, spending a couple of days in a thermal hotel with my family, where we had the chance to take part in a celebration dinner with a great menu, with broccoli cream soup as a starter. I was sceptically expecting the waiter to arrive with a strange green coloured liquid as I never tried this soup before, however I was pleasantly surprised to find (a green, but) very good-looking cream soup with shredded cheese and croutons on top (who doesn’t like croutons?), and the taste was delicious! For some reasons I have not eaten any other such soup since then so I grabbed the opportunity, bought a relatively small piece of broccoli and  some cream, and tweaked the recipe to my…

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