Galumpus

 This is another of my personal favorite meals.  I mean, tomato and meat sauce, pasta, and loads of gooey cheese - what's not to love?  I got both my own love of it and the recipe from my paternal grandmother.  I have absolutely no idea where she got the recipe (she definitely didn't come up with it herself; she was not what you could even vaguely call 'creative' in the kitchen), nor the name, which is bizarre to say the least.

Spaghetti Sauce

Spaghetti is my absolute go-to meal.  It's easy, inexpensive, and you can make a huge batch and freeze it in single-meal servings in ziploc bags, saving even more via bulk purchasing, and allowing for super simple meal preparation later.

Because of this, the measurements I will be giving are relative, easily adjusted to the size batch you are making.  Just be aware so that you scale them appropriately.  I usually use a 3-lb container of ground beef, 6 jars of sauce, and about 4 large onions, for example.

For parents with vegetable-averse kids, it's easy to sneak in some extra veggies in this, too.  Just finely mince whatever veggies you like – carrots and bell peppers are great choices, for example, thanks to their nutrient contents – and add them midway through the browning of the onions.  By the time it's done cooking, they should be unidentifiable.

Slow Cooker Beef and Vegetable Soup

I have discovered a new passion in the kitchen - freezer to crockpot meals.  In coming weeks, expect to see a lot of posts with recipes for such foods; I have been discovering and modifying dozens and dozens of recipes to suit my tastes.

This, however, is a long-time favorite of mine.  I learned how to make the base recipe from an ex-boyfriend's boss, of all things, and then of course made it my own.  I absolutely adore it in the wintertime, and even often in the summer.  It's so easy – just throw it all in the slow cooker in the morning, and it's ready for dinner.  The secret ingredient that really sets it apart from similar recipes, I think, is the mustard.

All spice measurements (everything after the cloves of garlic) are rough estimates, don't worry about exact measuring.  It is designed for my large, 8 quart crockpot; it should be easy to cut in half for a smaller, standard-sized (4-5 qt.) slow cooker.

Beef and Leeks with Mashed Potatoes

Quick, easy, and oh-so-tasty!  You can't ask for much more from dinner.

Ingredients:

(beef and leeks)

• 1 lb. ground chuck
• 2 large leeks, washed and any 'icky' parts removed
• 1 medium onion
• 4 cloves garlic
• salt and pepper
• 1 Tbs corn starch (optional)

(mashed potatoes)

• 3-5 red potatoes (depending on size)
• 2 Tbs butter
• 1/2 c. sour cream (approx.)

Directions:

1.  Peel potatoes, then cut into 1/2-1 inch cubes.  Place them in a pot, cover with water, and add about 1/2 tsp. salt, then set aside for the moment.


2. Mince onion, slice leeks into rings about 1/4" wide, dice garlic.  



3. In a large skillet, heat 1-2 tsp vegetable oil on medium-low heat (about 4 on most stoves).


4. Add minced onion, and saute until just beginning to turn translucent at the edges.


5. Add 1/2 of the leeks (both white and green parts, but more of the white).  Saute until onion is fully translucent and beginning to brown slightly.

Pljeskavica or Cevapcici

Pljeskavica (pl-yes-ka-vee-tsa) and cevapcici (che-vahp-chee-chee) are traditional and (understandably) well-loved foods in the Balkans, including Slovenia, Croatia, Bosnia, Serbia, and others.  In essence, they are their version of hamburgers (or hamburger-sticks.)  They are nearly as easy to make, but much tastier than their American counterparts.  They are best if started early in the day, or even the day before, they are planned to be cooked; this allows time for the flavors to blend together.  They can be cooked in almost any manner, including pan-frying, broiling (in the oven), or grilling.  My personal preference is far and away for grilling.