Wednesday, September 8, 2010
Zucchini Breakfast Casserole
A couple weeks ago I had to take a dish to a potluck. All I knew was whatever I took it had to contain zucchini. The flavors of this recipe I found are not particularly unique, but they made a tasty casserole AND used three whole cups of shredded zucchini! I used cottage cheese instead of ricotta (just cuz I'm a cheapskate), but I think that is the only substitution I made.
Thursday, May 20, 2010
Pork 'n' Rice
My mom made this a lot when I was growing up. It is something easy to make in the crockpot, but she always used whatever cheap (which means full of greasy fat) piece of pork she found on sale. She'd drain the fat, but since that is a messy process that still ends up with lots of fat in the food, I usually opt for better pieces of pork. This time I used a pork tenderloin that was marinated with barbecue sauce because it was buy one get one free. Other times I've used pork chops, sometimes leaving the portions whole instead of shredding. Growing up we called this "pork'n" that we put on top of the rice.
2 onions, sliced
6 carrots, cut into bite size pieces
pork, maybe 2 lbs?
barbecue sauce
Layer everything in the crockpot and cook on low for 5-6 hours. Shred the pork and stir everything until well combined. Serve over rice.
2 onions, sliced
6 carrots, cut into bite size pieces
pork, maybe 2 lbs?
barbecue sauce
Layer everything in the crockpot and cook on low for 5-6 hours. Shred the pork and stir everything until well combined. Serve over rice.
Wednesday, May 12, 2010
Korean Beef Barbecue (Bulgogi)
I actually got a "WOW! This is really good!" from the pickiest eater--my husband. At first I thought he was being sarcastic, but he really meant it. I liked that it was easy to prepare ahead of time and then just throw it in a skillet while the rice cooked.
5 T soy sauce
3 cloves garlic, crushed
1 inch fresh ginger, peeled and finely chopped (I was out so used powdered, I'm sure it will be better when I use the real thing)
2 T sesame oil
4 green onions, sliced
1 T toasted sesame seeds
2 lbs. sirloin steak, sliced very thin
red leaf lettuce
short grain sticky rice
Combine marinade ingredients. Separate steak slices in a bowl. Pour in marinade and mix until meat is evenly covered. Cover and refrigerate 2-24 hours. Cook meat thoroughly in a large skillet. Serve with sticky rice and whole lettuce leaves, wrapped taco-style.
5 T soy sauce
3 cloves garlic, crushed
1 inch fresh ginger, peeled and finely chopped (I was out so used powdered, I'm sure it will be better when I use the real thing)
2 T sesame oil
4 green onions, sliced
1 T toasted sesame seeds
2 lbs. sirloin steak, sliced very thin
red leaf lettuce
short grain sticky rice
Combine marinade ingredients. Separate steak slices in a bowl. Pour in marinade and mix until meat is evenly covered. Cover and refrigerate 2-24 hours. Cook meat thoroughly in a large skillet. Serve with sticky rice and whole lettuce leaves, wrapped taco-style.
Saturday, May 1, 2010
Tortilla Española
The other day I was thinking about flan. mmmmm. And that led me to think about tortilla española. And that led me to think, why did I not make this with my 10 pounds of potatoes?!? So I had to go buy more potatoes just to make this. It is a very simple dish, so you may wonder why I get so excited, but I totally love it. I'm not sure if it is for the taste or the nostalgia.
I looked at some recipes, and most of them called for baking potatoes. Where I lived in Spain, I only ever saw people use red potatoes, for anything, not just for tortilla. Probably any kind of potato works. This is a staple in Spain, everyone eats it all the time, for lunch, dinner, snacks, and tapas (appetizers). There are also plenty of variations like with onions, green peppers, or chorizo, but just the plain old eggs and potatoes is what every kid eats at home everyday.
Be warned, this is a very oily recipe. Not exactly healthy (although it is olive oil, could be worse) but filling and soooooo yummy. This time I experimented with roasting the potatoes and that worked, although if you want authentic don't even think about it. I also tried leaving the peels on, and it was still good, but I don't think I'll do that next time. You can also adjust the egg:potato ratio to your preference, as well as the thickness of the tortilla. Some restaurants pride themselves on the thickness of their tortilla, but it is easier to make sure your egg is cooked through if you keep it relatively thin.
Tortilla Española
7 red potatoes (or 4 baking potatoes) peeled and cut into bite-sized slices
5 eggs
olive oil
salt
Cook the potatoes by roasting, drizzled with olive oil, for 45 minutes in a 400 degree oven, or to be authentic fry them in about 1/2 inch of oil. When cooked through, drain them on paper towels and salt generously. Beat the eggs in a large bowl and put the potatoes in. Mix the together well and let them sit and hang out together for a few minutes. Heat a skillet coated with olive oil to medium high, then add the egg and potato mixture. Flatten it so it evenly covers the bottom of the pan. Turn heat down to medium low. Cook and shake the pan every minute or so to make sure it isn't sticking. When you can see that it is starting to hold itself together and is lightly browned on the bottom (not that you can check very well), put a plate that fits just inside the skillet upside-down on top of the tortilla. Flip the plate and skillet together so tortilla is on the plate . (I do this over the sink because I always drip oil all over the place. Starting fires on the stovetop no es una buena idea.) Heat the skillet again, adding more oil if necessary. Slide the tortilla back into the pan to cook the second side, again shaking every minute. When done, slide the tortilla onto a plate. Cut into wedges. Eat hot, cold, or room temperature.
My favorite ways to eat tortilla:
1. with alioli, which is basically garlic mayo. You can make a super easy fake version by crushing a garlic clove and adding it to 1 c mayo. Let it sit in the fridge for flavors to mingle, then serve yourself a blob to dip your tortilla in.
2. on bread like a sandwich. Pan del dia is what they call it there, and it is fresh and crusty, kind of baguette style. You can even spread some alioli on it too.
3. my very favorite! with sliced bananas on top. Don't knock it til you've tried it. If you think it is crazy, then the Canarios are crazy, too. Of course their bananas are fresh and sweet since they grow them there, but American bananas (or wherever they are shipped here from) are better than nothing.
I looked at some recipes, and most of them called for baking potatoes. Where I lived in Spain, I only ever saw people use red potatoes, for anything, not just for tortilla. Probably any kind of potato works. This is a staple in Spain, everyone eats it all the time, for lunch, dinner, snacks, and tapas (appetizers). There are also plenty of variations like with onions, green peppers, or chorizo, but just the plain old eggs and potatoes is what every kid eats at home everyday.
Be warned, this is a very oily recipe. Not exactly healthy (although it is olive oil, could be worse) but filling and soooooo yummy. This time I experimented with roasting the potatoes and that worked, although if you want authentic don't even think about it. I also tried leaving the peels on, and it was still good, but I don't think I'll do that next time. You can also adjust the egg:potato ratio to your preference, as well as the thickness of the tortilla. Some restaurants pride themselves on the thickness of their tortilla, but it is easier to make sure your egg is cooked through if you keep it relatively thin.
Tortilla Española
7 red potatoes (or 4 baking potatoes) peeled and cut into bite-sized slices
5 eggs
olive oil
salt
Cook the potatoes by roasting, drizzled with olive oil, for 45 minutes in a 400 degree oven, or to be authentic fry them in about 1/2 inch of oil. When cooked through, drain them on paper towels and salt generously. Beat the eggs in a large bowl and put the potatoes in. Mix the together well and let them sit and hang out together for a few minutes. Heat a skillet coated with olive oil to medium high, then add the egg and potato mixture. Flatten it so it evenly covers the bottom of the pan. Turn heat down to medium low. Cook and shake the pan every minute or so to make sure it isn't sticking. When you can see that it is starting to hold itself together and is lightly browned on the bottom (not that you can check very well), put a plate that fits just inside the skillet upside-down on top of the tortilla. Flip the plate and skillet together so tortilla is on the plate . (I do this over the sink because I always drip oil all over the place. Starting fires on the stovetop no es una buena idea.) Heat the skillet again, adding more oil if necessary. Slide the tortilla back into the pan to cook the second side, again shaking every minute. When done, slide the tortilla onto a plate. Cut into wedges. Eat hot, cold, or room temperature.
My favorite ways to eat tortilla:
1. with alioli, which is basically garlic mayo. You can make a super easy fake version by crushing a garlic clove and adding it to 1 c mayo. Let it sit in the fridge for flavors to mingle, then serve yourself a blob to dip your tortilla in.
2. on bread like a sandwich. Pan del dia is what they call it there, and it is fresh and crusty, kind of baguette style. You can even spread some alioli on it too.
3. my very favorite! with sliced bananas on top. Don't knock it til you've tried it. If you think it is crazy, then the Canarios are crazy, too. Of course their bananas are fresh and sweet since they grow them there, but American bananas (or wherever they are shipped here from) are better than nothing.
Sunday, March 21, 2010
Jen's Spaghetti Sauce
Like forever ago, my friend Jen commented on this blog with her recipe for spaghetti sauce. The only problem is since it is in the comments, I can never find it! Since the point of this blog is to keep track of recipes, here it is in its own post with its own title.
When I made it, I used onions, too. I also chopped things up a bit with an immersion blender at the end, thought the kids would prefer it that way. We didn't do the spaghetti squash although that sounds delicious. It tasted better the day after I made it.
Oh, and weird but here the Senter Rd. Costco has the tomatoes, but not the Almaden one.
Buy a #10 can of diced tomatoes from Costco. Chop a couple carrots, celery stalks and zucchini. Sautee them in a little olive oil in a large pot and add a bit of garlic toward the end. When they are done, dump in the tomatoes and sprinkle some italian seasoning. Bring to a boil, then reduce to simmer for a couple hours until the liquid has cooked off. Serve over spaghetti squash instead of pasta. I cook the spaghetti squash in the microwave by piercing it with a fork and cooking for about 8-10 minutes. Then you can cut it open and scoop out the inside. This is a big hit in our house and makes lots of leftovers.
When I made it, I used onions, too. I also chopped things up a bit with an immersion blender at the end, thought the kids would prefer it that way. We didn't do the spaghetti squash although that sounds delicious. It tasted better the day after I made it.
Oh, and weird but here the Senter Rd. Costco has the tomatoes, but not the Almaden one.
Buy a #10 can of diced tomatoes from Costco. Chop a couple carrots, celery stalks and zucchini. Sautee them in a little olive oil in a large pot and add a bit of garlic toward the end. When they are done, dump in the tomatoes and sprinkle some italian seasoning. Bring to a boil, then reduce to simmer for a couple hours until the liquid has cooked off. Serve over spaghetti squash instead of pasta. I cook the spaghetti squash in the microwave by piercing it with a fork and cooking for about 8-10 minutes. Then you can cut it open and scoop out the inside. This is a big hit in our house and makes lots of leftovers.
Friday, March 19, 2010
Chicken Pot Pie
I'm sure there are a million variations of this. I haven't even made it in forever since things with a cream sauce aren't very healthy. But I needed a dinner, hadn't planned ahead so had to make due with what I had around, and this is what happened. My husband said, and I quote, "This is great!" 7-yo asked to taste it, and then announced, "MMmm, I like this." 5-yo asked for some, surprisingly enough, but didn't eat it. 3-yo mostly just ate the biscuits off the top, but not too bad for something that I had to throw together.
I usually make this with cornbread on top, but I was out of cornmeal. Actually this cooked better because there were spaces in between the biscuits. Maybe I can try doing blobs of cornbread next time, see if that works.
1-16oz. bag frozen mixed vegetables, cooked and drained
1 chopped onion
1/4 c butter or Smart Balance
1/3 c flour
1/2 t salt
1 t sage
1 t marjoram (or at least what I think is marjoram from my herb garden, I'm not sure though)
pepper
2 c chicken broth
3/4 c milk
3 c. cooked chicken or turkey, cut into bite size pieces.
1/4 c parsley, chopped
Biscuit topping:
2 c flour (I used part whole wheat)
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 c canola oil (or make it authentic with butter)
1 c milk
In a saucepan, melt butter and saute onions until tender. Stir in flour, salt, sage, marjoram, and pepper. Add chicken broth and milk all at once, and stir until thickened and bubbly. Stir in vegetables, chicken, and parsley. Pour mixture into a 9x13 pan.
Mix the dry ingredients for the biscuits. Then add oil and milk, and stir as little as possible. (We are cheating with the oil here, so you don't want to push your luck by beating the batter.) Spoon mounds of batter on top of HOT chicken mixture.
Bake at 400 for about 20 minutes, or until biscuits are golden and chicken mixture is very bubbly.
I usually make this with cornbread on top, but I was out of cornmeal. Actually this cooked better because there were spaces in between the biscuits. Maybe I can try doing blobs of cornbread next time, see if that works.
1-16oz. bag frozen mixed vegetables, cooked and drained
1 chopped onion
1/4 c butter or Smart Balance
1/3 c flour
1/2 t salt
1 t sage
1 t marjoram (or at least what I think is marjoram from my herb garden, I'm not sure though)
pepper
2 c chicken broth
3/4 c milk
3 c. cooked chicken or turkey, cut into bite size pieces.
1/4 c parsley, chopped
Biscuit topping:
2 c flour (I used part whole wheat)
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 c canola oil (or make it authentic with butter)
1 c milk
In a saucepan, melt butter and saute onions until tender. Stir in flour, salt, sage, marjoram, and pepper. Add chicken broth and milk all at once, and stir until thickened and bubbly. Stir in vegetables, chicken, and parsley. Pour mixture into a 9x13 pan.
Mix the dry ingredients for the biscuits. Then add oil and milk, and stir as little as possible. (We are cheating with the oil here, so you don't want to push your luck by beating the batter.) Spoon mounds of batter on top of HOT chicken mixture.
Bake at 400 for about 20 minutes, or until biscuits are golden and chicken mixture is very bubbly.
Tomato Soup
This isn't really a dinner. But when 5-yo asks for peas and rice, you drop all dinner plans and make it. This actually started as an act of desperation. Many many years ago, in the mtc cafeteria, I was forced to get creative. The entrees offered were just not good. Usually some kind of frozen breaded thing accompanied with overcooked vegetables and gravy. But, if the choices were bleak, there were many. I would explore the sides and the salad bar and see if I could come up with something I could stomach. One day, I scooped some rice and peas into my bowl and then filled it up with tomato soup. Top it off with some pepper and it was definitely the best thing I ever ate there. So every once in awhile, just for fun, I make some. (Usually for lunch.) It has probably been a year or two since I've made it, I'm surprised she even remembers, but for some reason she got a hankering for the peas and rice (sans soup). AND......drumroll, please......she cleaned her plate. There were peas on that plate!
Now here is one last tip, you can of course get tomato soup from a box, or can, or whatever. When I don't have one of those readily available, in a four cup measure, I mix a can of tomato paste with a can of chicken broth, then fill it up to four cups with milk. Heat in the microwave.
Now here is one last tip, you can of course get tomato soup from a box, or can, or whatever. When I don't have one of those readily available, in a four cup measure, I mix a can of tomato paste with a can of chicken broth, then fill it up to four cups with milk. Heat in the microwave.
Tuesday, March 2, 2010
Chicken and Broccoli Salad/Braid
I generally do not use mayonnaise because of its obvious unhealthiness. But last weekend I was making food for a baby shower, and someone else had come up with the menu and the recipes (thank goodness since I'm not good at that). I made a chicken and broccoli salad which was very tasty, but of course had tons of mayo. I often substitute plain yogurt for mayonnaise, but in a salad like this it would probably get watery. When I make it again I will play around with it a little--like I've heard of draining yogurt in cheesecloth overnight in the fridge, or half yogurt/half mayo, maybe substituting cottage cheese, or just using less. Or some combination. But not for a baby shower, when cooking for special occasions I'll pull out the real deal!
Eating the chicken broccoli salad reminded me of a recipe I used to make years ago with a recipe from pampered chef. Loaded with mayo and cheese, I eventually stopped making it. But when I ate the salad I then had a craving for the old recipe. I googled "pampered chef chicken broccoli braid" and found it all over the place. I made some adjustments (because this wasn't for a baby shower) and actually was surprised that besides me, both my husband and 3-yo enjoyed it. I cooked the chicken in soy sauce like I had for the salad because I thought it added great flavor. And the braid is a fun presentation that would work for any filling.
Chicken Broccoli Salad (from Paula Deen via Stephanie)
3 boneless, skinless chicken breasts (about 1½ pounds)
2 c water
2 T soy sauce
2 cloves garlic minced
1 red onion, diced
1 cup crushed peanuts
1 cup dried cranberries
1 cup mayonnaise
3 tablespoons orange marmalade (I had apricot preserves on hand so that is what I used)
4 cups broccoli florets
In a large skillet place, place chicken breasts in a single layer. Pour water and soy sauce over chicken; sprinkle with garlic. Cover, and cook, over medium-high heat, for about 15 minutes, or until cooked through. Remove chicken from pan; let cool for 20 minutes. Cut into 1½-inch pieces. In large bowl combine chicken, broccoli, onion, peanuts, and cranberries. In a small bowl whisk together mayonnaise and marmalade. Pour over chicken mixture, tossing gently to combine. Cover, refrigerate for at least 4 hours. (This of course softened the peanuts, which I thought would not be good, but it was. The salad had a nice texture.)
Chicken and Broccoli Braid
2 c chicken, cooked and diced
2 c broccoli, chopped
1 red bell pepper, chopped
2 cloves garlic, crushed
1 c sharp cheddar, shredded
1/2 c mayonnaise
2 t dill (or more to taste)
1/4 t salt
1/2 c onion, diced
1 recipe pizza dough (my recipe is here--I used all white whole wheat this time)
Preheat oven to 375. In a large bowl, toss together chicken, broccoli, bell pepper, garlic, cheese, mayo, dill, salt, and onion. Roll out pizza dough very thin, in a large rectangle, the length being the same size as your cookie sheet, the width being 4 inches wider than your cookie sheet. Spray your cookie sheet with nonstick spray, and carefully pull your pizza dough on, with a couple inches hanging over on each (long) side. Using scissors or a knife, cut strips about 1 inch wide, 3 inches long in towards the center down each of the long sides. Make sure you do the same number on each side. (There should be a solid piece of dough down the center, with the cut strips forming a fringe down the long sides.) Spread the chicken mixture down the center. Take one strip from each side, give them both a half twist, and pinch the ends together. Continue twisting and pinching all of the strips. Bake 25-28 minutes, or until golden brown.
Eating the chicken broccoli salad reminded me of a recipe I used to make years ago with a recipe from pampered chef. Loaded with mayo and cheese, I eventually stopped making it. But when I ate the salad I then had a craving for the old recipe. I googled "pampered chef chicken broccoli braid" and found it all over the place. I made some adjustments (because this wasn't for a baby shower) and actually was surprised that besides me, both my husband and 3-yo enjoyed it. I cooked the chicken in soy sauce like I had for the salad because I thought it added great flavor. And the braid is a fun presentation that would work for any filling.
Chicken Broccoli Salad (from Paula Deen via Stephanie)
3 boneless, skinless chicken breasts (about 1½ pounds)
2 c water
2 T soy sauce
2 cloves garlic minced
1 red onion, diced
1 cup crushed peanuts
1 cup dried cranberries
1 cup mayonnaise
3 tablespoons orange marmalade (I had apricot preserves on hand so that is what I used)
4 cups broccoli florets
In a large skillet place, place chicken breasts in a single layer. Pour water and soy sauce over chicken; sprinkle with garlic. Cover, and cook, over medium-high heat, for about 15 minutes, or until cooked through. Remove chicken from pan; let cool for 20 minutes. Cut into 1½-inch pieces. In large bowl combine chicken, broccoli, onion, peanuts, and cranberries. In a small bowl whisk together mayonnaise and marmalade. Pour over chicken mixture, tossing gently to combine. Cover, refrigerate for at least 4 hours. (This of course softened the peanuts, which I thought would not be good, but it was. The salad had a nice texture.)
Chicken and Broccoli Braid
2 c chicken, cooked and diced
2 c broccoli, chopped
1 red bell pepper, chopped
2 cloves garlic, crushed
1 c sharp cheddar, shredded
1/2 c mayonnaise
2 t dill (or more to taste)
1/4 t salt
1/2 c onion, diced
1 recipe pizza dough (my recipe is here--I used all white whole wheat this time)
Preheat oven to 375. In a large bowl, toss together chicken, broccoli, bell pepper, garlic, cheese, mayo, dill, salt, and onion. Roll out pizza dough very thin, in a large rectangle, the length being the same size as your cookie sheet, the width being 4 inches wider than your cookie sheet. Spray your cookie sheet with nonstick spray, and carefully pull your pizza dough on, with a couple inches hanging over on each (long) side. Using scissors or a knife, cut strips about 1 inch wide, 3 inches long in towards the center down each of the long sides. Make sure you do the same number on each side. (There should be a solid piece of dough down the center, with the cut strips forming a fringe down the long sides.) Spread the chicken mixture down the center. Take one strip from each side, give them both a half twist, and pinch the ends together. Continue twisting and pinching all of the strips. Bake 25-28 minutes, or until golden brown.
Sunday, February 21, 2010
What are your favorite potatoes?
My dad's favorite food: mashed potatoes. His second favorite food: baked potatoes. What we ate a lot of growing up: potatoes. So in my own house I tend to shy away from them. I don't dislike them, I'm just kind of done. When I do make potatoes, they are a small addition to the dish, not the main ingredient. And I like the potatoes that you can keep the skin on, like red potatoes or yukon gold. Healthier and more convenient.
So, what do you do when you get a coupon for a 10 lb. bag of potatoes for 69 cents? Yes, the big russetts. I'm tempted to give them to my dad, but then why did I buy them in the first place?
When I bought them, I also noticed some leeks for a good price, so I'll use a few of them to make potato and leek soup, or Jolly Green Giant Soup as my kids like to call it. But I'm not feeling much inspiration for the remaining 9 pounds. Not that anyone even reads this blog, but just in case someone with a great potato recipe or idea does, please let me know about it. Before they spoil sitting on my counter.
So, what do you do when you get a coupon for a 10 lb. bag of potatoes for 69 cents? Yes, the big russetts. I'm tempted to give them to my dad, but then why did I buy them in the first place?
When I bought them, I also noticed some leeks for a good price, so I'll use a few of them to make potato and leek soup, or Jolly Green Giant Soup as my kids like to call it. But I'm not feeling much inspiration for the remaining 9 pounds. Not that anyone even reads this blog, but just in case someone with a great potato recipe or idea does, please let me know about it. Before they spoil sitting on my counter.
Chicken and Apricots
This flavor combination reminded me of the pomegranate chicken I tried a couple months ago, and like then, I was the only one who really liked it. But I made couscous with it (instead of the orzo--and then didn't mix it in the final step of course) which kept the kids happy.
I tore this out of a magazine but don't remember which one. I'm usually not a fan of canned fruit, but this recipe looked so fast and easy I wanted to give it a try.
1 1/4 c dried orzo (8 oz.)
1 15 oz. can unpeeled apricot halves (light syrup)
4 skinless boneless chicken breast halves
1 1/2 t curry powder (I used slightly less, and was glad that I did)
2 T olive oil
6 green onions
Cook orzo according to package, drain. Drain apricots, reserving 1/2 c of syrup.
Sprinkle chicken with salt, pepper, and 1/2 t curry powder. Heat oil in skillet over medium heat. Add chicken; cook 8 minutes or until no longer pink, turning once. Add apricots the last two minutes. Transfer to plates.
Chop onions, add with remaining curry powder to skillet, cook one minute. Stir in reserved syrup and orzo. Add to plates.
I tore this out of a magazine but don't remember which one. I'm usually not a fan of canned fruit, but this recipe looked so fast and easy I wanted to give it a try.
1 1/4 c dried orzo (8 oz.)
1 15 oz. can unpeeled apricot halves (light syrup)
4 skinless boneless chicken breast halves
1 1/2 t curry powder (I used slightly less, and was glad that I did)
2 T olive oil
6 green onions
Cook orzo according to package, drain. Drain apricots, reserving 1/2 c of syrup.
Sprinkle chicken with salt, pepper, and 1/2 t curry powder. Heat oil in skillet over medium heat. Add chicken; cook 8 minutes or until no longer pink, turning once. Add apricots the last two minutes. Transfer to plates.
Chop onions, add with remaining curry powder to skillet, cook one minute. Stir in reserved syrup and orzo. Add to plates.
Beef Stew and More Beef Stew
Today you get two recipes. I've never been a huge fan of beef stew with the typical gravy-like broth. So I was happy when I discovered this recipe in my Better Homes and Gardens cookbook that was my standard for many many years. It has a tomato-based broth.
Beef Stew
2 T flour
1 lb. stew beef
2 T oil
3 1/2 c vegetable juice cocktail
1/2 c chopped onion
2 t beef bouillion (except I usually use chicken because that is what I have around)
2 cloves garlic, minced
1/2 t basil
1/2 t thyme
2 c potatoes, cubed and peeled
2 c sliced carrots
1 c sliced celery
Shake flour over meat cubes to coat. In a large saucepan, brown meat half at a time, in hot oil. Add vegetable juice, onion, bouillion, garlic, basil, and thyme. Bring to boiling, reduce heat. Cover, simmer 1 hour or til meat is nearly tender. Add potatoes, carrots, and celery. Cover and simmer 30 minutes more.
As I type this I am realizing I have only ever made this in the crockpot. Those instructions are to prepare and brown meat as above (sometimes I skip the browning). In the bottom of the crockpot layer onion, potatoes, carrots, and celery. Sprinkle with bouillion, garlic, basic, and thyme, add meat. Pour 2 1/2 c vegetable juice cocktail over meat. Cover, cook on low for 10-12 hours or until everything is tender. (I'm pretty sure I cook on high for probably half the time.)
Then about a year ago I had dinner at my friend Kaija's house and she made an AMAZING beef stew. Not your typical beef and potatoes, and nothing like brown gravy anywhere here. Seriously yum. I spent months drooling over my memories of this stew, and finally asked her for the recipe. When I made it, it didn't taste as good as hers, but probably because I'm not good at following recipes. I will never learn.
PROVENCALE BEEF STEW
2 lbs beef stew meat
6 TBSP olive oil/butter
31/2 TBSP flour
2 cups red cooking wine (I substituted grape juice since I didn't have wine, it worked pretty well)
1 cup beef broth
salt and pepper
1 onion -- diced
3 cloves garlic
1 16 oz can of tomatoes (or fresh)
pinch thyme
bay leaf (I omitted this since I'm not a huge fan)
3 red peppers, in strips
2 cans artichoke hearts (in water)
1/2 cup black olives (drained)
serve with (buttered and breaded) egg noodles
Brown meat in 2 TBSP butter/oil. Sprinkle with flour and cook for a few minutes to blend in the flour. Add 1 cup wine and beef broth. Add salt and pepper. Dislodge brown bits in pan and pour into crockpot.
In same pan, saute the onion and garlic in 2 TBSP butter/oil. Add tomatoes. Season with thyme and bay leaf. Put in crock pot.
In same pan, heat remaining 2 TBSP butter/oil. Saute red pepper strips, sprinkle with flour and cook 2 minutes. Add red wine (1 cup) slowly until thickens and blends. Add to crock pot.
Add artichokes and olives. Cover and cook!
Beef Stew
2 T flour
1 lb. stew beef
2 T oil
3 1/2 c vegetable juice cocktail
1/2 c chopped onion
2 t beef bouillion (except I usually use chicken because that is what I have around)
2 cloves garlic, minced
1/2 t basil
1/2 t thyme
2 c potatoes, cubed and peeled
2 c sliced carrots
1 c sliced celery
Shake flour over meat cubes to coat. In a large saucepan, brown meat half at a time, in hot oil. Add vegetable juice, onion, bouillion, garlic, basil, and thyme. Bring to boiling, reduce heat. Cover, simmer 1 hour or til meat is nearly tender. Add potatoes, carrots, and celery. Cover and simmer 30 minutes more.
As I type this I am realizing I have only ever made this in the crockpot. Those instructions are to prepare and brown meat as above (sometimes I skip the browning). In the bottom of the crockpot layer onion, potatoes, carrots, and celery. Sprinkle with bouillion, garlic, basic, and thyme, add meat. Pour 2 1/2 c vegetable juice cocktail over meat. Cover, cook on low for 10-12 hours or until everything is tender. (I'm pretty sure I cook on high for probably half the time.)
Then about a year ago I had dinner at my friend Kaija's house and she made an AMAZING beef stew. Not your typical beef and potatoes, and nothing like brown gravy anywhere here. Seriously yum. I spent months drooling over my memories of this stew, and finally asked her for the recipe. When I made it, it didn't taste as good as hers, but probably because I'm not good at following recipes. I will never learn.
PROVENCALE BEEF STEW
2 lbs beef stew meat
6 TBSP olive oil/butter
31/2 TBSP flour
2 cups red cooking wine (I substituted grape juice since I didn't have wine, it worked pretty well)
1 cup beef broth
salt and pepper
1 onion -- diced
3 cloves garlic
1 16 oz can of tomatoes (or fresh)
pinch thyme
bay leaf (I omitted this since I'm not a huge fan)
3 red peppers, in strips
2 cans artichoke hearts (in water)
1/2 cup black olives (drained)
serve with (buttered and breaded) egg noodles
Brown meat in 2 TBSP butter/oil. Sprinkle with flour and cook for a few minutes to blend in the flour. Add 1 cup wine and beef broth. Add salt and pepper. Dislodge brown bits in pan and pour into crockpot.
In same pan, saute the onion and garlic in 2 TBSP butter/oil. Add tomatoes. Season with thyme and bay leaf. Put in crock pot.
In same pan, heat remaining 2 TBSP butter/oil. Saute red pepper strips, sprinkle with flour and cook 2 minutes. Add red wine (1 cup) slowly until thickens and blends. Add to crock pot.
Add artichokes and olives. Cover and cook!
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