Okay Casey, I am going to give you this recipe then I am going to have to kill all of you. It's top secret, local restaurants around my dear old Gram have been begging her for it because it is that good, of course one of them is owned by my high school best friend nd her husband. =) But it really is amazing and with a nice loaf of fresh bread for dipping its more then a good meal. It's one of the ONLY meat meals I actually make and still eat.
Grandma's veggie soup
1 Chuck roast (free range for me)
1 bag frozen veggies, peas, corn carrots and beans(you can use fresh if you really want to but it's a TON of prep time because they must be chopped small.
half head of cabbage
3-4 stalks of celery
half large onion
1 large can of V-8 juice
I have been making this recipe for years so I ad lib a bit but to the best of my memory, this is how it goes. Put chuck roast in pan and cover with water, add a bit extra because some boils off, I add about 2 inches extra. Bring to boil simmer until meat pulls apart easily, approximately 2-3 hours. take meat out and cut up into bite size pieces ot pull it apart in the pan. chop cabbage, celery and onion add in pot with v-8 juice, leaving enough room for forzen veggies later. you may not use all the v-8, you may use more but I leave at least 1.5 inches in the top of the pan. simmer for as many hours as you want but no less then 3, cabbage must be translucent. add frozen veggies and cook until veggies are done, maybe 30 minutes. salt to taste at any time during cooking, you don't need that much at all, sometimes depending on the meat I don't salt at all. The longer you cook it the better it and it's even better the next day.
Medeterranian pita "stuff" LOL
1 purple onion
garlic, depends on how much you liek garlic
cumin to taste
diced tomatos or stewed, whateve you have, with juice
I use a wok type pan, deeper in the middle but you can use any deep type frying pan. slice onions, mince garlic saute in pan with olive oil, I just drizzel on enough to keep them from sticking. cook until onions are soft, they don't have to be clear. add tomatos with juice and cumin to taste, a lot of cumin is normal for the recipe it is med. dish. but some people don't like it that much. I ususally shake a good bit so it almost covers the top of the pan. simmer for 15 minutes or so, some juice will cook off, that is OK. add chic peas with or without juice, your choice, I don't use the juice because it is starchy but you can if it looks dry. cook until chic peas are done, top with TONS of feta cheese and dip away. You want it to be a juicy salsa consistency and you want some cheese with every bite. Keep in mind, I eyeball everything so times can very. I got this recipe from an Egyptian friend who says it is a staple in his country. I can see why, it is simple, cheap, and very tastey.