Last week I was hit with the flu, and when I say hit, I mean
like a hammer. Wow! Apparently, my darling little grandchildren were the
carriers of this vile bug. They gave it
to me and their mother (fortunately my son was spared), as well as succumbing
themselves, when we all got together here (and had a marvelous time, I might
add) for breakfast on Palm Sunday. I’d set a darling little table with them in
mind, that I’d hoped to share with you in detail, but, well, the moment has
passed. I’m glad that was such a good day, because two days later there were no
good days for any of us.
Because I felt so low, naturally, I did not feel at all like
cooking, so was grateful to have filled up the freezer with single serving
containers of soups and casseroles earlier in the year.
It’s very important to eat and stay hydrated while fighting an ailment.
The first couple of days I lived on Chicken Noodle Soup. I’d like to say that it tasted as delicious frozen as
it had when fresh, but I really couldn’t taste anything, so I am no judge. I
will say that it was warm and soothing.
I also came up with a nutritious, throat-cooling, flu-fighting
smoothie that was fabulous! The recipe is coming, but meanwhile, pack your
freezer with banana chunks, strawberries, and pieces of mango.
You’ll thank me later.
One thing that turned out to be a big hit with both me and dad
was this easy-to-assemble, slow cooker version of Salisbury Steak. There is no
greater need for comfort than when struck down by the flu.
Slow Cooker Salisbury Steak
Adapted from Spend
With Pennies
6 ounces sliced cremini mushrooms
1 medium yellow onion, sliced
Sauce ingredients:
1-14.5 ounce can low-sodium beef broth
1 1-ounce package brown gravy mix
2 tablespoons catsup
1 teaspoon Dijon mustard
2 tablespoons fresh parsley, chopped
Beef patties:
1-1/2 pounds ground chuck
1 egg yolk
1/4 cup dried minced onion
1/3 cup Panko crumbs
3 tablespoons whole milk
1 clove garlic minced
1/4 teaspoon Montreal steak seasoning
2 tablespoons cornstarch
4 tablespoons water
Spray slow cooker with Pam; line bottom with mushrooms and onions.
Combine beef patty ingredients and form into six patties. Place 1-2 Tablespoons of olive oil into a 10" skillet and heat until oil starts to shimmer. Brown patties over medium-high heat about three minutes per side. Remove to a plate lined with paper towels and allow draining for a moment or two. Place the beef patties on top of the mushrooms and onions in the slow cooker. Combine sauce ingredients, and pour over beef patties. Cook on the low setting for 5 hours.
Remove patties to a warm plate; set aside. Turn slow cooker to high, combine cold water and cornstarch, and stir into the sauce. Allow to cook a few minutes until thickened, and then return beef patties to the sauce. Let heat through, about 5 to 10 additional minutes. Serve over mashed potatoes or alongside rice.
6 ounces sliced cremini mushrooms
1 medium yellow onion, sliced
Sauce ingredients:
1-14.5 ounce can low-sodium beef broth
1 1-ounce package brown gravy mix
2 tablespoons catsup
1 teaspoon Dijon mustard
2 tablespoons fresh parsley, chopped
Beef patties:
1-1/2 pounds ground chuck
1 egg yolk
1/4 cup dried minced onion
1/3 cup Panko crumbs
3 tablespoons whole milk
1 clove garlic minced
1/4 teaspoon Montreal steak seasoning
2 tablespoons cornstarch
4 tablespoons water
Spray slow cooker with Pam; line bottom with mushrooms and onions.
Combine beef patty ingredients and form into six patties. Place 1-2 Tablespoons of olive oil into a 10" skillet and heat until oil starts to shimmer. Brown patties over medium-high heat about three minutes per side. Remove to a plate lined with paper towels and allow draining for a moment or two. Place the beef patties on top of the mushrooms and onions in the slow cooker. Combine sauce ingredients, and pour over beef patties. Cook on the low setting for 5 hours.
Remove patties to a warm plate; set aside. Turn slow cooker to high, combine cold water and cornstarch, and stir into the sauce. Allow to cook a few minutes until thickened, and then return beef patties to the sauce. Let heat through, about 5 to 10 additional minutes. Serve over mashed potatoes or alongside rice.
This post is linked to:
