Thursday, October 29, 2009

Cooking in College

As a college student living off campus, I value the cooking skills that 4-H taught me. My roommates and I take turns cooking and they are also very good cooks!

Beef, Potato & Pepper Skillet

  • · 1 package (about 17 oz.) fully-cooked beef tips with gravy
  • · 2 cups frozen seasoned chunky-style hash brown potatoes
  • · 1 red bell pepper, cut into 1-inch pieces
  • · 1 green bell pepper, cut into 1-inch pieces
  • · 1 small onion, cut into thin wedges
  • · ½ cup water
  • · 1/8 tsp. pepper, or to taste

Combine all ingredients in large, nonstick skillet; bring to a boil, stirring occasionally.

Reduce heat; cover and simmer 12 to 14 minutes, or until peppers are tender, stirring occasionally.

After-Class Beef Pot Roast Dinner

  • · 3-3 1/2 lb. boneless beef roast
  • · 1 envelope (0.7 oz.) Italian dressing mix
  • · 2 large onions, each cut into wedges
  • · 2 cloves garlic, peeled
  • · 2 red bell peppers, cut into 1 1/2-inch pieces
  • · 1/2 cup ready-to-serve beef broth
  • · 2 zucchini, cut into 1/4-inch thick slices
  • · 2 1/2 Tbsp. cornstarch dissolved in 2 Tbsp. water
  • · Salt and pepper, to taste

Press dressing mix evenly onto all surfaces of pot roast. Place onions and garlic in 4 1/2 to 5 1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on high 5 hours or on low 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.

Carve pot roast into slices; season with salt and pepper, as desired.

I like to cook with a lot of beef around my apartment. According to the Texas Beef Council website (, “a 3 ounce serving of beef is an excellent source of protein, zinc, vitamin B12, selenium and phosphorus and a good source of niacin, vitamin B6, iron and riboflavin.

“This is quite a nutritional bargain, as a 3 ounce serving of lean beef contributes less than 10 percent of calories to a 2,000-calorie diet while providing 51 percent of the protein, 38 percent of the zinc and 37 percent of the vitamin B12 we need every day.”

Taste and see that the Lord is good. (Psalm 34:8b) I thank God for cattle! If you have quick and easy recipes, I would love to try them!

Happy Trails and God Bless!

To contact Kristen with questions or comments, email her at

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