Podcast with Zee Moussa, Owner of Zee the Cook Culinary Studio in Metro Detroit!

“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” – Julia Child

Join me today as I chat it up with my incredible guest! This weeks guest & I go back to a lovely room at The Henry Hotel in Dearborn, Michigan where we were co-guests with a few others on a panel discussion regarding local food.

I of course was brought in for my experience with local food at farmers markets, & she was a teacher of all things in the kitchen!

Join me today as Zee Moussa, Owner & Managing Director for Zee The Cook Culinary Studio in Metro Detroit & I chat it up about cooking and the programs she offers to new & rising stars in the kitchen!

This lady is more than just talented, she is an inspiration to ALL entrepreneurs, but especially women!

You don’t want to miss out on today’s episode of For Dragonflies And Me talks!

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Happy Day Friends,
Jean

Beef Short Rib Soup with Heirloom Veggies in the Crockpot!

“Growing your own food may be one of the most powerful steps you can take for the health of yourself, your family, and your planet.” ― Lindsay Oberst (foodrevolution.org)

Our Favorite Recipes

Ingredients:

2.5 pounds beef short ribs
3 small heads baby Bok choy
2 TBSP extra virgin olive oil
2 cloves fresh garlic minced OR 2 tsp jarred
3 cups quartered / chunked baby heirloom potatoes
2 cups coined carrots & parsnips mixed evenly
½ cup diced red onion
1 TBSP minced fresh parsley OR 1 tsp dried
2 cups cremini mushrooms, halved
1- 32 ounce container of beef broth
½ tsp Montreal steak spice
½ TBSP seasoned garlic salt

Choose to serve with either homemade dumplings, pour over cooked Basmati rice, or add some extra wide Amish egg noodles! Either of them will be delicious!


Pro Tip: Have an extra container of broth for the leftovers as the broth will get absorbed by either of the dumplings, rice or noodles!

1. Cut short ribs in ⅓’s 

Pro Tip: Cut each short rib into thirds to easily remove the small round bone. You can also cut into chunks and use for beef stew- Just add 2 TBSP white flour to a cup of the broth, whisk & add!

2. Wash & cut all veggies.

3.  In a crockpot layer ingredients; short ribs, potatoes, Bok choy, carrots & parsnips, onions, garlic, parsley, & mushrooms.

4. Pour broth and olive oil over mixture & stir to mix.

5. Next, put seasonings on top and pour broth over.

6. Cook on high for 5 to 6 hours.

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Happy Day,
Jean

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Tuscan Soup with Italian Brats

“Comfort food is the food that makes us feel good – satisfied, calm, cared for, and carefree. It’s food that fills us up emotionally and physically. … Finding comfort in food is a basic human experience.” – Ellie Krieger

Our Favorite Recipes

1- 5 pack of Italian Brats- Mild or Hot OR 1 pound ground spicy Italian Sausage
½ cup diced red onion
2 TBSP Extra Virgin Olive Oil
1 cup milk
1 TBSP white all purpose flour
4 cups chicken broth
3 medium potatoes, cubed
1 tsp. Salt
1 tsp black pepper
1/2 tsp. crushed red pepper flakes
3 cups chopped kale

Pro Tip: This recipe is super easy to make vegetarian! Simply take out the meat & add a 5 Cheese Tortellini!

Add any other veggies you enjoy as well!

1. Cut brats into 1” coins.

2.Brown Sausage & onion in oil.

Pro Tip: Meat alternatives include either ground beef or pork. You can add a 5 cheese tortellini with the meat as well!

3. Destem kale & chop

4. Cube potatoes; place in a bowl of cold water and set aside.

Pro Tip: Use a French fry cutter to get perfect sized cubes. See my Cheddar Chowder blog for how-to!

5. Blend the flour in 1 cup of broth; Combine the broth and cream in a saucepan; bring to a boil; add broth/flour mixture and whisk until thickened.

6. Add cubed potatoes, the browned sausage, and the kale.

7. Stir in the spices and let soup simmer for about 2 hours. Stir occasionally.

Pro Tip: For every additional cup of additional items add 1 cup broth and mix 1/2 tsp of flour in a half cup of milk.

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Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Happy day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content without written permission.

Cheddar Chowder Soup: With or Without Meat

“Growing your own food may be one of the most powerful steps you can take for the health of yourself, your family, and your planet.” ― Lindsay Oberst (foodrevolution.org)

Our Favorite Recipes

It’s time for comfort foods, and soup is one of those foods we all love during these colder days of fall & winter!

This is by far one of my family’s favorite soups. It is very rich & hardy and the meat can be substituted or even illuminated for my vegetarian friends!

Ingredients:

1 pound ground pork, beef, or chicken
2 cloves fresh garlic, minced OR 2 tsp jarred
2 TBSP Extra Virgin Olive Oil
1 tsp pink Himalayan salt
1 tsp fresh ground black pepper
¼ cup butter
2 cups potatoes, cubed
2 cups carrots, cut into ¼ inch coins
½ cup minced red onion
½ cup diced celery
2 cups Velveeta type cheese
2 cups milk
2 cups water
¼ cup white all purpose flour

I generally prefer to purchase my meat from local farmers, but when I’m in a pinch I am thrilled I can purchase Heritage Breed pork from the grocery store. I buy this at Kroger’s!

1. In a large skillet, fry your meat in the olive oil; add garlic, salt & pepper; cook on medium heat until fully cooked & crumbly; when done drain off any excess grease.

2. While meat is cooking, cut all veggies; In a large pot melt butter; add potatoes, carrots, onions, & celery; cook on medium heat for 10 minutes until veggies are fork tender.

Pro Tip: I always try to use Heirloom veggies.. they are just so much more flavorful!

3. When veggies are cooked, add meat and all other ingredients EXCEPT water and flour; bring to a low boil.

4. In the meantime, add flour to water & whisk; Once soup mixture comes to a boil, whisk the water & flour mixture in, stirring until no clumps are visible; stir until thickened; turn down the heat to low and cook for 45 minutes to an hour until veggies are soft.

Pro Tip: Always whisk your flour in cool liquid and then add to your hot liquid. This eliminates clumps!

Pro Tip: I use my French fry cutter for recipes that call for cubed potatoes. This is a handy kitchen gadget and helps keep the potatoes uniform in size, therefore cooking more evenly.
First cut off one end of the potato making a ‘flat’ end; stand up on that end and carefully push the cutter down; you will need to cut them into the cubes once cut lengthwise, but it still saves time!

Stay tuned for more comfort food recipes coming!

If you enjoyed this blog, please LIKE, Follow & of course Share! Let me know what you think,  I love your feedback! 

Added bonus tip: To find recipes like the ones you’ll find in my posts, you can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

If you aren’t following me on Facebook go on over & give it a like & follow me for daily tips & tricks for the home and garden! https://www.facebook.com/profile.php?id=100049613212778

Happy Day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content without written permission.