4 pounds beef chuck, cut into 1.5-in cubes (can usually buy steak pre-cut for stew meat)
1/4 cup all-purpose flour
2 cans (6 oz) each tomato paste (or crushed tomatoes)
2.5 pounds new potatoes, scrubbed
2 medium onions, cut into 1-in pieces
2 cans (14.5 oz each) beef broth
1 can (14.9 oz) Irish stout beer (or other beer)
10 garlic cloves, sliced
coarse salt and ground pepper
2 boxes (10 oz each) frozen baby peas
1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions,broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat,stirring occasionally.
2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2.5-3 hours (or 1.5-2 hours for half-recipe). Stir in peas, and season with salt and pepper. I had the idea that carrots might be a good, stewish addition.
Serves 10
Prep Time: 25 min
Total Time: 3 hrs
*Notes: I used a lighter ale and crushed tomatoes, as that's what I had on hand. It turned out fine, though would probably be just a bit thicker and more flavorful if I'd had the precise, called-for ingredients. I also made a half-recipe, and got three quarts out of it - plenty for Kenton and me.
Thursday, October 30, 2008
Sunday, October 26, 2008
Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes about 1 cup.
Notes: I used pecans, which I had on-hand. They were roasted and salted, which gave the pesto killer flavor, but also probably added a significant dose of unhealthiness. I also doubled the recipe by 1.5, went a little over on the garlic, and learned that that will give the pesto quite a zing, an almost spicy-hot flavor, which we liked, but others might not.
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes about 1 cup.
Notes: I used pecans, which I had on-hand. They were roasted and salted, which gave the pesto killer flavor, but also probably added a significant dose of unhealthiness. I also doubled the recipe by 1.5, went a little over on the garlic, and learned that that will give the pesto quite a zing, an almost spicy-hot flavor, which we liked, but others might not.
Monday, October 20, 2008
Berry Smoothie
Nellie requested this from me after her visit; I have become quite addicted in the last month - a nice breakfast.
- 1/4 cup soft tofu
- 1 cup frozen mixed berries (though I've started using all blueberries for the sweeter flavor and smoother consistency)
- 1/2 cup pomegranate juice (I use cranberry pomegranate juice or whatever's on hand.)
- 1/4 cup ice (I have started leaving this element out - at first because I didn't have any ice on hand, surprise, surprise - the consistency is smoother and more drinkable without it, and still frozen because of the berries.)
- 1-2 teaspoons honey (I include this last, as it freezes quickly and then doesn't mix in well)
The idea is that this makes two smoothies . . . whatever. I drink it is as one. It fills a regular-sized tall drinking glass. It's fantastic.
- 1/4 cup soft tofu
- 1 cup frozen mixed berries (though I've started using all blueberries for the sweeter flavor and smoother consistency)
- 1/2 cup pomegranate juice (I use cranberry pomegranate juice or whatever's on hand.)
- 1/4 cup ice (I have started leaving this element out - at first because I didn't have any ice on hand, surprise, surprise - the consistency is smoother and more drinkable without it, and still frozen because of the berries.)
- 1-2 teaspoons honey (I include this last, as it freezes quickly and then doesn't mix in well)
The idea is that this makes two smoothies . . . whatever. I drink it is as one. It fills a regular-sized tall drinking glass. It's fantastic.
Monday, September 15, 2008
Earthshattering Butternut Squash Soup
Hi ladies~ butternut squash is on sale at Kroger this week for 70 cents/lb, at least down here in Georgia, so I got some and made this soup recipe. Unbelievable--like fall in a pot. Hope you enjoy!
Unbelievable Butternut Squash Soup
Ingredients
4 tbsp olive oil
1 tbsp butter (salted)
1 cup diced onion
1 cup diced carrots
2 cloves garlic, chopped
4 cups roasted butternut squash (I used 1 large and 1 medium squash)
3.5 cups chicken stock
2 beef bouillon cubes
2 bay leaves
Salt and pepper
Directions
Preheat oven to 425. Half butternut squashes, drizzle with 2 tbsp olive oil, sprinkle liberally with salt and pepper. Roast for 45 minutes.
While letting squash cool, heat remainder of olive oil and butter in stockpot over medium heat. Saute onions and garlic for approximately 5 minutes.
Scoop out seeds from squash. Scoop roasted squash out of skins into stockpot (it’s okay if some skin remains on the flesh, since it’s all going into the blender eventually).
Add carrots, stock, and bouillon cubes; bring to boil, then reduce to simmer until carrots are tender.
During last few minutes of simmering, add bay leaves. Remove stockpot from heat and allow to cool for 30 minutes.
Remove bay leaves. Puree soup in blender or large food processor.
Unbelievable Butternut Squash Soup
Ingredients
4 tbsp olive oil
1 tbsp butter (salted)
1 cup diced onion
1 cup diced carrots
2 cloves garlic, chopped
4 cups roasted butternut squash (I used 1 large and 1 medium squash)
3.5 cups chicken stock
2 beef bouillon cubes
2 bay leaves
Salt and pepper
Directions
Preheat oven to 425. Half butternut squashes, drizzle with 2 tbsp olive oil, sprinkle liberally with salt and pepper. Roast for 45 minutes.
While letting squash cool, heat remainder of olive oil and butter in stockpot over medium heat. Saute onions and garlic for approximately 5 minutes.
Scoop out seeds from squash. Scoop roasted squash out of skins into stockpot (it’s okay if some skin remains on the flesh, since it’s all going into the blender eventually).
Add carrots, stock, and bouillon cubes; bring to boil, then reduce to simmer until carrots are tender.
During last few minutes of simmering, add bay leaves. Remove stockpot from heat and allow to cool for 30 minutes.
Remove bay leaves. Puree soup in blender or large food processor.
Tuesday, August 19, 2008
Chickpea Salad
Hi ladies~
I just freestyled this nice little salad in a moment of near-starvation. Very nice when it's too hot to cook. (Warning to those feeding husbands--probably a little girly--I wouldn't try to convince a man that this counts as a main dish):
~1 can chickpeas, drained
~1 tbsp crumbled feta cheese
~8 or so large fresh basil leaves, snipped into bits
~1 tsp olive oil
~1/2 to 1 tsp balsamic vinegar
~2-3 handfuls spring mix salad (best if you have the kind with herbs mixed in)
Combine in a bowl, eat, and be amazed at God's infinite variety of Stuff From The Earth That Tastes Good, Is Good For You, And Can Be Eaten Raw.
I just freestyled this nice little salad in a moment of near-starvation. Very nice when it's too hot to cook. (Warning to those feeding husbands--probably a little girly--I wouldn't try to convince a man that this counts as a main dish):
~1 can chickpeas, drained
~1 tbsp crumbled feta cheese
~8 or so large fresh basil leaves, snipped into bits
~1 tsp olive oil
~1/2 to 1 tsp balsamic vinegar
~2-3 handfuls spring mix salad (best if you have the kind with herbs mixed in)
Combine in a bowl, eat, and be amazed at God's infinite variety of Stuff From The Earth That Tastes Good, Is Good For You, And Can Be Eaten Raw.
Tuesday, July 22, 2008
Scones!
In my opinion, scones should always have an exclamation point. They are exciting, so very British, and, as Nellie asserts, rather romantic. Also, I had always considered myself a wretched baker (not patient enough to be precise in measuring), and so when I first tried the below recipe (a combination of two I found online) last spring, I had low expectations - which were far exceeded when the scones came out near-perfect. A second try this weekend proved them even better and sconier than the scones before. I recommend you all give these a try, if nothing else to boost your self-esteem.
Basic Scone
2 cups all-purpose flour
1/4 cup granulated white sugar (a similar recipe called for 1/3, but I went for the more conservative)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (the other recipe called for 1/2)
1/2 cup (one stick) unsalted butter, cold and cut into pieces (note: I used salted as it's what I had on hand, and the scones were better-than-fine. Also, the other recipe called for the butter to be frozen; I just used it straight from the fridge, and that was hard enough.)
2/3 cup buttermilk (or, add 1 Tablespoon lemon juice to 1 cup milk; let stand 5-10 minutes)
"Flavor" (I made lemon ginger scones; this could be adjusted for any ingredient)
1/2 cup crystalized (or candied) ginger, chopped into small pieces (Really inexpensive packs of candied ginger are available at the Chapel Hill Trader Joes.)
Zest of one large lemon
Egg Mixture for brushing top:
1 large egg, lightly beaten
1 Tablespoon milk
Preheat oven to 400 degrees and place rack in middle of oven. (note: Based on type of baking sheet, I have moved the rack to middle/top of oven, so as not to scorch the scone bottoms.)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like small, coarse crumbs. Stir in the chopped ginger and lemon zest (or other chosen ingredients). Add the buttermilk to the flour mixture and very lightly stir just until the dough comes together. Do not over-mix the dough.
Transfer to a lightly-floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 3/4 inch thick. (The other recipe called for dough circle to be 1 1/2 inches thick and bake longer.) Transfer the dough circle to a baking sheet that is either lined with parchment paper or lightly-floured. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). (note: I consider these to be American-Sized scones, and next time will cut them very small and more snackable, 5 wedges per half.)
Make an egg wash of one well-beaten egg mixed with 1 Tablespoon milk and brush the tops of the scones with this mixture. You may want to sprinkle the tops with sugar after applying the wash.
Bake for 14-17 minutes or until golden-brown and a toothpick or fork inserted in the middle comes out clean. (If making the thicker, 1 1/2 inch scones, bake 20-25 minutes.) Remove from oven and transfer scones to a wire rack to cool.
Makes 6-8 (or, Rebecca-style, 10) scones.
If you're interested, here is a recipe for Lemon Curd, which is fantastic with sweetly-flavored scones:
Juice fresh-squeezed from 2 large lemons
Zest of one large lemon
3/4 cup sugar
3 large eggs
1/2 cup unsalted butter, cubed
In a 2-quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface, about 6-10 minutes. Cover with plastic wrap and refridgerate. Keeps for about one week. (Note: I did not stir as regularly as I should, so there were little bits of cooked egg-white in my curd this time around. You can't taste it or tell a significant difference, so I didn't worry about it. If I were taking this to a fancy tea or something, though, I might have been a bit sheepish over it.)
Basic Scone
2 cups all-purpose flour
1/4 cup granulated white sugar (a similar recipe called for 1/3, but I went for the more conservative)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (the other recipe called for 1/2)
1/2 cup (one stick) unsalted butter, cold and cut into pieces (note: I used salted as it's what I had on hand, and the scones were better-than-fine. Also, the other recipe called for the butter to be frozen; I just used it straight from the fridge, and that was hard enough.)
2/3 cup buttermilk (or, add 1 Tablespoon lemon juice to 1 cup milk; let stand 5-10 minutes)
"Flavor" (I made lemon ginger scones; this could be adjusted for any ingredient)
1/2 cup crystalized (or candied) ginger, chopped into small pieces (Really inexpensive packs of candied ginger are available at the Chapel Hill Trader Joes.)
Zest of one large lemon
Egg Mixture for brushing top:
1 large egg, lightly beaten
1 Tablespoon milk
Preheat oven to 400 degrees and place rack in middle of oven. (note: Based on type of baking sheet, I have moved the rack to middle/top of oven, so as not to scorch the scone bottoms.)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like small, coarse crumbs. Stir in the chopped ginger and lemon zest (or other chosen ingredients). Add the buttermilk to the flour mixture and very lightly stir just until the dough comes together. Do not over-mix the dough.
Transfer to a lightly-floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 3/4 inch thick. (The other recipe called for dough circle to be 1 1/2 inches thick and bake longer.) Transfer the dough circle to a baking sheet that is either lined with parchment paper or lightly-floured. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). (note: I consider these to be American-Sized scones, and next time will cut them very small and more snackable, 5 wedges per half.)
Make an egg wash of one well-beaten egg mixed with 1 Tablespoon milk and brush the tops of the scones with this mixture. You may want to sprinkle the tops with sugar after applying the wash.
Bake for 14-17 minutes or until golden-brown and a toothpick or fork inserted in the middle comes out clean. (If making the thicker, 1 1/2 inch scones, bake 20-25 minutes.) Remove from oven and transfer scones to a wire rack to cool.
Makes 6-8 (or, Rebecca-style, 10) scones.
If you're interested, here is a recipe for Lemon Curd, which is fantastic with sweetly-flavored scones:
Juice fresh-squeezed from 2 large lemons
Zest of one large lemon
3/4 cup sugar
3 large eggs
1/2 cup unsalted butter, cubed
In a 2-quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface, about 6-10 minutes. Cover with plastic wrap and refridgerate. Keeps for about one week. (Note: I did not stir as regularly as I should, so there were little bits of cooked egg-white in my curd this time around. You can't taste it or tell a significant difference, so I didn't worry about it. If I were taking this to a fancy tea or something, though, I might have been a bit sheepish over it.)
Sunday, July 20, 2008
"Carrie's Squash Casserole"
Carrie gave the ultimate compliment for my squash casserole (she said it was possibly the best she's ever eaten), so I thought I'd honor her by naming the dish after my first out-of-town friend to visit my house. Here's the recipe; so simple ... I would've never thought y'all would've been interested! I ate it at least 3 times a week growing up.
- Slice and boil the desired amount of squash (about 1 per person or so) in salted water until it's soft (20-30 minutes or so). Drain really well.
- Preheat oven to 350
- Pour squash into a casserole dish and allow it to cool for a few minutes. Stir in one beaten egg (which is why you have to let the squash cool ... so it won't scramble the egg!), a tiny splash of milk (just 1 Tablespoon or so), grated cheddar cheese, pepper, salt if it needs it, and some garlic powder. Mine was a little soggy (I guess I didn't drain well), so I added a small amount of crushed saltines to the mix to soak up the extra liquid.
- Top with a little more cheese and some crumbled saltine crackers. Dab the top with little pieces of butter.
- Bake uncovered for 30 minutes or so, until the top has turned a golden brown. Serve immediately to super-cool houseguests who will shower you with compliments, whether they mean them or not. :)
That's it! Super simple, and tasty.
- Slice and boil the desired amount of squash (about 1 per person or so) in salted water until it's soft (20-30 minutes or so). Drain really well.
- Preheat oven to 350
- Pour squash into a casserole dish and allow it to cool for a few minutes. Stir in one beaten egg (which is why you have to let the squash cool ... so it won't scramble the egg!), a tiny splash of milk (just 1 Tablespoon or so), grated cheddar cheese, pepper, salt if it needs it, and some garlic powder. Mine was a little soggy (I guess I didn't drain well), so I added a small amount of crushed saltines to the mix to soak up the extra liquid.
- Top with a little more cheese and some crumbled saltine crackers. Dab the top with little pieces of butter.
- Bake uncovered for 30 minutes or so, until the top has turned a golden brown. Serve immediately to super-cool houseguests who will shower you with compliments, whether they mean them or not. :)
That's it! Super simple, and tasty.
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