London Broil

 

 London broil is a classic beef dish that is perfect for a weeknight meal. It is easy to make and only requires a few ingredients. This recipe is for a marinade that will help to tenderize the meat and add flavor.

 

Ingredients

 

1 (1 1/2-pound) boneless beef top round steak, cut about 1 inch thick

1/2 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon black pepper

Instructions

 

In a large bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, lemon juice, garlic, oregano, and black pepper.

Add the beef steak to the bowl and turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

When ready to cook, preheat the grill to medium-high heat.

Remove the beef steak from the marinade and discard the marinade.

Grill the beef steak for 4-5 minutes per side, or until the desired level of doneness.

Remove the beef steak from the grill and let it rest for 10 minutes before slicing.

Slice the beef steak thinly against the grain.

Serve immediately.

Tips

 

If you don't have a grill, you can cook the beef steak in a skillet over medium-high heat.

For a more flavorful marinade, add your favorite herbs and spices.

Let the beef steak rest for 10 minutes before slicing to allow the juices to redistribute.

Slice the beef steak thinly against the grain for the most tender meat.

Serve with your favorite sides, such as roasted vegetables or mashed potatoes.

Enjoy!

Tomato Soup

 

 Tomato soup is a classic comfort food that is perfect for a chilly day. It is also a great way to use up leftover tomatoes from your garden. This recipe is easy to make and only requires a few ingredients.

 

Ingredients

 

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, minced

4 cups chopped tomatoes, fresh or canned

4 cups vegetable broth

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup heavy cream (optional)

Freshly grated Parmesan cheese, for serving

Instructions

 

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened about 5 minutes.

 

Add the tomatoes, vegetable broth, 1  oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the soup has thickened.  

 

 

If using heavy cream, stir it into the soup until combined.

 

Serve the soup hot with a sprinkle of Parmesan cheese.

 

Tips

 

For a smoother soup, use an immersion blender to puree the soup after it has cooked.

If you don't have heavy cream, you can use milk or half-and-half.

You can add other vegetables to the soup, such as carrots, celery, or zucchini.

Serve the soup with a grilled cheese sandwich or a slice of crusty bread.

 

This tomato soup recipe is a delicious and easy way to enjoy tomatoes. It is perfect for a quick and easy meal or a hearty winter dish.

 

Additional Information

 

Tomato soup is a good source of vitamins A and C.

Tomatoes are a low-calorie food.

Tomato soup can be stored in the refrigerator for up to 3 days.

split pea soup

 Ingredients:

1 pound dried split peas, rinsed

1 ham hock, smoked or unsmoked

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

8 cups water or vegetable broth

1 bay leaf

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

Salt to taste

Instructions:

 

In a large pot, combine the split peas, ham hock, onion, carrots, celery, garlic, water or broth, bay leaf, thyme, and pepper.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the peas are tender and the soup has thickened.

Remove the ham hock from the pot and let it cool slightly. Remove the meat from the bone and shred it. Discard the bone and skin.

Return the shredded ham to the pot and stir to combine.

Season the soup with salt to taste.

Serve hot with crusty bread.

Tips:

 

For a creamier soup, use a hand blender to puree a portion of the soup.

You can substitute vegetable broth for water for a richer flavor.

Add a handful of fresh spinach or kale to the soup for extra nutrients.

Serve with a dollop of sour cream or a sprinkle of grated Parmesan cheese.

Enjoy!

Cranberry and Brie Appetizer

 Ingredients:

 

1 (7-ounce) round of brie cheese

1/2 cup cranberry sauce

1/4 cup chopped pecans

1/4 cup dried cranberries

1 tablespoon honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/8 teaspoon black pepper

Instructions:

 

Preheat oven to 350 degrees F (175 degrees C).

Combine cranberry sauce, pecans, dried cranberries, honey, cinnamon, nutmeg, cloves, salt, and pepper in a small bowl.

Place brie cheese on a baking sheet lined with parchment paper.

Top brie cheese with cranberry mixture.

Bake for 15-20 minutes until brie cheese is melted and bubbly.

Serve immediately with crackers or bread.

Tips:

 

You can use store-bought cranberry sauce or make your own.

You can use walnuts or almonds if you don't have any pecans.

You can also add other ingredients to the cranberry mixture, such as orange zest or cinnamon sticks.

Serve with a variety of crackers or bread.

Variations:

 

Spicy Cranberry and Brie Appetizer: Add a pinch of cayenne pepper or red pepper flakes to the cranberry mixture.

Cranberry and Brie Appetizer with Figs: Add a few chopped figs to the cranberry mixture.

Cranberry and Brie Appetizer with Honey: Drizzle a little honey over the top of the brie cheese before baking.

Enjoy!

 

Please note that this is just a suggestion. You can customize the recipe to your own liking.

 

I hope you enjoy this delicious and easy-to-make cranberry and brie appetizer!