Stuffed Pepper Soup

     No need for mincing words about this delicious recipe, just mincing onions, oh, and garlic, but no words.

Here's What You'll Need:

1 1/2 Pounds of Multi-colored Bell Peppers (sliced)
1 Pound Ground Beef
1 Pound Ground Italian Sausage
1 46 Ounce Can of Tomato Juice
6 Cups of Marinara Sauce ( Home Made or Store Bought at your preference)
4 Cups of Pre-Cooked White Rice (Made ahead of time, or purchased from your local Chinese restaurant, whatever)
3 Tablespoons Garlic Powder
2 Tablespoons Minced Fresh Garlic
2 Teaspoons Black Pepper
1 Teaspoon White Sugar
1 Teaspoon Salt (Granulated, Kosher, or Sea, whatever takes your fancy)
1 Teaspoon Italian Seasoning

Here's What You'll Do:

1. Brown the Beef and Sausage over low heat in a large frying pan, adding the Peppers, Onions, and Minced Garlic when half of the meat is done.
2. When the meat is browned, drain it, and pour it into a large pot.
3. Combine all remaining ingredients except rice and bring to a boil.
4. Add rice and serve.
5. See, no word mincing, just a simple, delicious soup.

Wait, is that Beef or Beets? and Cabbage Soup

     Well, after many minutes of staring, eyes watering at a much stained and wrinkled old recipe I found in my stack of culinary creations I determined that I had in fact written a pretty simple (though large portion) Beef and Cabbage Soup recipe, and not a recipe for Borscht, which I never recalled making, ever. But further thought and a look around at other Borscht recipes indicate that the Beef/Beets switch isn't outside of reason. Try it and let me know what you think.

Here's What You'll Need:

2 Pounds of Cabbage (Diced)
1 1/2 Pounds of Cubed Beef {or Beets (diced finely)} (Minced)
1 Pound of Carrots (Sliced)
10 Cups Water
3 Tbsp Beef Base
2 Tbsp Olive Oil
2 Tsp Fresh Minced Garlic
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Black Pepper

Here's What You'll Do:

1a. {With the Beets variation} Combine Water, Carrots, Beets, and all seasonings, boil for 30-50 minutes, beets take forever to get tender, make sure they are soft enough to at least poke a fork into before moving on to the next step.
2a. Add Cabbage and boil until cabbage is tender.
3a. (Probably) Enjoy that red shining bowl of goodness, remember, Beets are Natures Candy.

1b. {The 'b' is for Beef, get it? Don't worry, you'll be rolling on the floor laughing later.} Combine Water, Carrots, Cabbage, and all seasonings, boil until cabbage is tender.
2b. {Not making the obvious played out joke} Reduce heat to a simmer and add beef.
2c. This is where is gets a bit off my recipe card and into your hands. Beef is about the only meat conventionally seen in this country as having various degrees of cooked where it is edible. If you like your beef dripping with blood then this part shouldn't take all that long. A couple minutes will have that beef warm and somewhat ingrained with the surrounding flavors and it will be pretty damn good. But you can just as easily cook it until that meat is 'low and slow'ed to bits floating in your broth, and that can also be pretty damn tasty. That's all on you now.

Also, just because I like it and it seems appropriate Killer Tofu by The Beets

Burgundy Black Pepper Glaze

     Rich, savory, and just slightly spicy, this is the perfect accompaniment to any steak or roast, adding a surprising depth of flavor.

Here's what you'll need:
1/2 Cup of Burgundy
1/2 Cup of Water
1 Tablespoon of Beef Base (Bullion works almost as well)
1 Tablespoon Corn Starch
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder

Here's what you'll do:

1. Combine all ingredients in a Medium Saucepan and whisk together thoroughly.
2. Place over medium heat until sauce thickens to the consistency of pancake syrup.
3. Remove from heat and brush lightly over meat, just a little goes a long way.
4. Use sauce immediately as it doesn't refrigerate well.

     If Chicken or Turkey are more your thing, try our BlackPepper Cranberry Glaze.

Blazing Black Bean Burger

     Topped with a spicy Black Bean Chili, this burger is hot enough to be a  treat for the carnival Fire Eater in your family.

Here's What you'll need:
1 Can Black Beans
1/2 Cup Chopped Pickled Jalapeno Peppers
3 Minced Habenero Peppers
2 1/2 Teaspoons Chili Powder (I usually use Chipotle Chili Powder for it's rich smokey flavor)
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Fresh Garlic
8 Slices of Pepper Jack Cheese
4 Thick Juicy Burgers prepared the way you like them

Here's what you'll do:

1. Combine all ingredients except burgers and cheese in a small sauce pan and heat over medium stirring frequently until contents reach a boil.
2. Reduce heat and simmer for five minutes, stirring frequently. 
3. Remove from heat and heap onto burgers, top each burger with two thick slices of Pepper Jack and allow cheese to melt over chili to hold it in place.
4. Top with your favorite burger toppings and enjoy.