As requested - Beef Stew

Okay I didn't take any pictures of this one. I will next time though and repost it so you can see it through it's stages.

Ingredients

Stew Meat or a chuck steak cut into chunks
Tomato Paste
Onion
Garlic
Carrots - I used the baby ones so I wouldn't have to peel them
Potatoes
Thyme
Bay leaves
any other spices you like
flour
red wine vinegar - this is my secret ingredient.

Heat a bit of oil in the bottom of your stew pot. Brown off the meat. You don't have to cook it through. Reserve it on a plate for a bit later.

In the same oil add the onion that has been cut up (how ever you want to cut it will work) and two whole cloves of garlic that have been smashed (if you buy garlic minced in a jar it will work too, just don't add it until the next step to keep it from burning).

When that has cooked down a bit add about a half a can of tomato paste. Stir to get it all incorporated. Then add carrots and potatoes. Stirring a bit to get them all coated with the oil and tomato paste.

Sprinkle some flour over the veggies, I probably used 1/3 to 1/2 a cup in mine. Stir and let it cook (keep stirring) for a few minutes to get the flour tasted to go away. Then add beef broth. You can also used water with bouillon or beef stock. I used about 2 quarts or so. Make sure it covers everything by at least an inch or so.

Add a couple of of bay leaves, some thyme, salt, pepper, and whatever else you like in beef stew. I added marjoram to mine as well. Return beef and all the juice that has come out back into the stew pot.

DON"T panic. I know it is very thin. The idea is to cook it low and slow for several hours. Make sure to stir occasionally. After that period of time it should be nice and stew like. About 10 mins before you serve it add about 3 T of red wine vinegar. I know it is weird but it adds a great depth of flavor.

Happy Eating!!

Have I mentioned I love my seal-a-meal!!!

I few months ago a good friend of mine (love you Stephanie) convinced me to by a Seal-A-Meal. You know, one of those things that sucks all the air out of a bag to keep your food from getting freezer burn. I have seen and wanted one of these for years. The only problem...I was sure it would be a waste of money. I mean honestly. I rotate my freezers every month.

Well ever since I bought it I am finding more and more uses for it. I can custom fit the bags which allows for less plastic waste. I can buy in bulk and freeze plenty of meat (yes it really does prevent freezer burn). Best of all I can make up little dinner kits. Tonight I made up crabby patty mix, meat loaf mix, and chicken cigar mix. All of the spices are included and mixed in already cutting down on my everyday cooking time. I also made a meat sauce for a Mexican lasagna and sealed some pork chops with a marinade already in the bag. Genius I tell you, GENUIS!!

September Menus

All things in bold are new recipes...

1. Pork chops, cheesy potatoes, peas
2. Chicken nuggets, baked beans, salad
3. Tacos, rice
4. Chicken chimichangas
5. Carbonara
6. Sweet and Spicy glazed Cornish Hens, Mashed pots, green beans
7. Shrimp Scampi
8. Pizza, corn
9. meatloaf, mac + cheese, Lima beans
10. Breakfast
11. Chicken Mushroom Balsamic + orzo
12. Mexican lasagna
13. Baked potatoes
14. Pepperoni chicken, mashed potatoes, corn
15. Pork roast, carrots, potatoes
16. Chicken curry, rice
17. Penne alla panna
18. Frittata
19. Roasted chicken, mashed potatoes, carrots
20. Chicken noodle soup
21. Chicken Divan
22. Salisbury Steak, mashed potatoes, peas
23. Salmon cakes, mac+cheese, peas
24. omelets
25. Lemon Chicken, rice, green beans
26. Chicken cigars, tator tots
27. Stuffed Shells
28. Ham Steak, cheesy potatoes, peas
29 Pork chops, fried pots, corn
30. Beef fajitas, rice

Recipe of the Week 08/11/09---Chicken Chimichangas

Ingredients


Cooked chicken breast
picante sauce
oregano
cumin
shredded cheddar
Tortillas (the flour ones that say for burritos)

Directions

Cube up the chicken. Ours was left over from a roasted chicken the day before. You need about a 1 1/2 to 2 cups.


Add 1/2 cup of shredded cheddar.


Add 3/4 of a cup of picante sauce.


Next add one teaspoon of both of both oregano and cumin.


Mix it all together and spoon about 1/2 cup down the middle of the tortilla.


Fold the tortilla up like a little package and place it in a baking dish sprayed with nonstick spray.


Keep going until all the filling is used up. Then brush the little packages with a little melted butter. Cook in a 350 oven for 25 mins.


Pull them out and top with 3/4 cup picante sauce and a bit more cheese. Back in the oven for another five minutes.


After five minutes they will look like this. Yummy stuff. Happy Eating!!!

Recipe of the Week 08/01/09---Chocolate Pear Pudding

Ingredients


1 1/4 sticks butter softened (see Brian trying to touch it)
2 cans pear halves in juice
3/4 cup plus 1 T. all purpose flour
1/4 cup cocoa powder
1 1/4 cups sugar
1 tsp. baking powder
1/4 tsp. baking soda
2 eggs (not pictured)
2 tsp. vanilla
a pinch of salt


Grease an 8x8 baking dish with a bit of butter. Place the pears cut side down in the bottom of the dish. Put the rest of the ingredients in the food processor and process until you have a smooth batter. You will have to stop and scrape down the sides at least once.

Spread the batter over the pears. If some of the pears poke through it is okay.




Bake at 400 for 30 mins. This comes out crunchy on top and ooie gooie in the middle. Very tasty. And all of the ingredients come from the pantry. Great for last min desserts. Here is a picture after my family devoured it.


Not so many pictures this time. The kids were "helping" me. Happy Eating!!!

Treasure hunting at the farmers market....

We went treasure hunting at the farmers market again today. I highly recommend this to everyone. Especially those who enjoy produce. Today we got an eggplant, two zucchini, a broccoli head, kale, and some tomatoes......the cost only 8 dollars.