Showing posts with label recipes. Show all posts

Slow Cooker Beef Stew

Any recipe that includes wine always somehow seems too fancy for me so I'm pretty sure that I would not have made this on my own but for most "normal" people this is actually a pretty easy recipe.  We prepped and threw everything in the inner crock pot dish on a Sunday and left in in the refrigerator overnight.  On Monday morning before work we put the dish in the crock pot, turned it on and then we didn't have to worry about dinner for the rest of the week.  The meat was so tender that it melts in your mouth and so full of flavor! We liked it so much we made it twice in one month.  I use the word "we" loosely.    The only thing I did was cut up the produce but I helped so technically we did do it together.  

ingredients:
2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika
salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
2 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
1 can tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme

directions:
  • Cut up potatoes, carrots, mushrooms and onions and place it in a large bowl.  
  • Season the meat with salt, pepper and paprika.  Put flour in a bowl or plate and dredge the meat in it until all pieces are covered.  
  • Add two tablespoons of olive oil to a pan and brown meat on all sides.  
  • Remove browned meat from the pan and put it in a large dish with the vegetables.
  • Add can of tomato paste to the pan and cook until it turns bright red.  
  • Add cup of red wine and mix it in with the tomato paste until it starts to boil a little bit.  
  • Add two cups of beef broth.  
  • Add 1/3 cup of flour and whisk it together until it thickens up and then season with salt and pepper and add the sprigs of thyme.
  • Add the gravy to vegetables and meat.
  • Cook in crock pot for 8 hours on low.

Enjoy!!!

Adapted from recipe found here

When Are You Going to Cook Something?

If the way to my husbands heart really was through his stomach we would have never gotten married or we'd be divorced right now.  Thank goodness he loves me for my other stellar qualities.

Last week it dawned on him that I hadn't cooked a single thing outside of Cheese Casadilla's (if you can call that cooking).  And those weren't even for him.

Hey, you haven't cooked since I've been home.  When are you going to cook something?  He's been back from Germany for over a month and even before that I had kinda fallen off the cooking wagon.  Big time.  

I knew this was coming.  I defended myself.  I made chicken breast the day before you got back.  We ate that for dinner.  Then I started whining.  Anyways.  Nothing I make is ever as good as you do it.  Why should I even bother?   I glanced over at our tornado of a kitchen.  In my head I'm also thinking, you seriously expect me to cook in that mess?

He demanded to be fed for 3 days.  By me.  When he insists on something there is usually no point in arguing especially when I know I've been slacking so the next night I picked up Subway on my way home from work.  I just wasn't mentally prepared to cook yet.  My culinary skills are limited.  I can't just whip something up.  I needed more time to wrap my head around the recipe searching, ingredient checking, grocery shopping rigamarole that is cooking.

I'm not the chef and we both know it.  I WANT to enjoy cooking but unfortunately I have never found it to be enjoyable. I've actually refused to eat some of his meals in the past.  It just didn't feel fair for me to eat his cooking when I didn't contribute at all.  Is that weird?  The guilt was getting to me but apparently not enough to propel my un Martha Stewart like self into the kitchen.  After six weeks of the non cooking single life I was having some serious motivation issues.  Neither one of us expects me to whip up dinner every night...or every other night...hell not even every week if I'm being realistic.  It's just not going to happen, but I should do it sometimes so he can eat something he didn't have to cook every now and then.  My husband had spoken and it was time to cook again.  But not before having a discussion about the condition of the kitchen.

Dear husband.  How can you expect me to cook when the kitchen has been in an ongoing state of chaos since you got back?  On the occasions that I do cook, 9 times out of 10, I leave the kitchen clean.  He could care less if there are crusty dishes piled in the sink for days, mystery blobs and wayward crumbs scattered across our beautiful granite counter tops, but it drives me nuts.  I made it my goal to shut my mouth and not nag about it.  I will allow the kitchen to be his domain, but any passing thought about making dinner dies with one look at that dirty kitchen so we have an understanding.  He hasn't promised to clean up after every time he cooks.  I wish.  But if I plan on cooking I have every right to tell him he had better clean up that kitchen or he can forget about it.  At which time he is to dutifully clean the kitchen if he wants me to cook.



Bean foam.  Looks kinda weird but it goes away.

I decided on Chili as my comeback meal because it's easy, yummy, healthy, produces a lot of left overs and perfectly cozy when it's chilly outside.  Chili, chilly.  Get it?  I did complicate matters by using fresh beans but it cuts the sodium in half and it made me feel all domestic to go fresh.  Plus, I just really love beans. They are packed with fiber and protein. I want to know how to cook them in the healthiest way possible.  So there I was on Sunday soaking and boiling beans.  I felt like my mom and in fact did call her with a few "bean" questions.


And the thing is.  It makes me feel really good to feed my husband.  I enjoyed watching him sit down to eat a meal that I made.  There is something about feeding people that makes you feel all warm and fuzzy inside.  I felt like a good wife and when I feel like a good wife I feel better overall in my relationship and as a person.  I like the end result of cooking; I just don't want to DO it and when I fall off the wagon it's really hard to get back on.  It's kind of like going to the gym.  The moral of the story is to get off my arse and cook.  Even if it sucks at first I'll be glad that I did.  Even so, I don't even want to think about what I'm making next.

If you want to cook fresh beans and eat said beans on the same day the best way to do it is to soak them overnight because it really is an 8 1/2 hour process.  I got up Sunday morning, and worked out. I still had to go grocery shopping, the beans didn't make it into the pot until 1pm. It would be to late, for this to be Sunday dinner. Once the beans finished soaking I cooked everything later that night, so it would be ready to heat and eat for Monday.

CHILI WITH FRESH BEANS
Ingredients:
    1 tbsp olive oil
    1 onion, diced
    1 bell pepper, diced
    6 garlic cloves, chopped
    1 pound extra-lean ground beef
    2 teaspoons ground cumin
    1/2 teaspoon dried oregano
    2 tbsp Chili Powder
    Freshly ground black pepper to taste
    Salt or Seasoning salt to taste
    1 (28-ounce) can crushed tomatoes
    2 cups water (optional)
    16 oz bag of beans (black beans, kidney beans, pinto beans or any combination).

Directions:
Rinse and drain beans.  I used black beans and kidney beans.  Pour into a large pot and soak beans in 3 x their volume in water for 6 hours.  Drain beans and return to pan with enough water to cover them.  Bring to a boil then cover with a lid and let simmer for 2 1/2 hours.  Don't worry about the foam that forms on top.  It will go away.  I left most of the "bean juice" in the pan but it's up to you if you want to drain all or some of it and then add water depending upon how thick you want the chili.

Saute diced onions, bell peppers and garlic in a tablespoon of olive oil until soft.  Add meat, black pepper and seasoning salt to taste.  Continue to cook until meat is browned and fully cooked.

Add meat, vegetables, crushed tomatoes, cumin, oregano and chili powder to the beans.

Let simmer for another 30 minutes.

Eat.

 photo SignaturececePink.png

Tostada Pizza Recipe

We made this for dinner on Sunday.  It's one of the first things I remember Mj and I making together when we first started dating.  I made the 1 1/2 hour drive up to his apartment in Orange County for the weekend.  He suggested we make dinner together so he got out his cookbooks.  I was quite impressed that this young guy actually had cookbooks.  I on the other hand, had not a single one or even pots and pans for that matter.  We flipped through the pages and this one stood out to both of as fun and easy to make.  We went to the grocery store for ingredients.  I distinctly remember we HAD to get beer to go with it.  Our mutual love of beer is actually what attracted me to him.  Totally kidding, but it was definitely a plus.  We went back to his apartment, made dinner and watched a movie.  I can't believe that was five years ago.  We haven't made it in a really long time so it was fun to do it again and think back to the first time.

Pizza is my favorite food and I like it that making it hardly feels like cooking.  It's not a traditional Pizza but it still has cheese and therefore I love it.  Adding cornmeal on the pan gives the crust a nice crunch.  The beans and ground beef are a tasty combination.  We've never tried it with re-fried beans but if you don't want to mash up the pinto beans it would also be a tasty alternative.  We used a canned Pillsbury Pizza crust.  If you want another lower calorie and carb Mexican style pizza option check out the flatout version here.

Pinto Beans:  Mashed ones on the right

Ingredients:
1 pound lean ground beef
1 4 ounce can diced green chile peppers, drained
1/2 0.5 ounce envelope (about 2 Tbsp) of taco seasoning mix
1 tablespoon chili powder
1 tablespoon cornmeal
1 10 ounce package refrigerated pizza dough
1 15 ounce can pinto beans, rinsed drained (or refried beans)
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup green onions, chopped
bottled taco sauce (optional)

Directions
1.  In a large skillet cook meat until brown.  Drain off fat.  Stir in 3/4 cup water, chile peppers, taco seasoning mix and chilli powder.  Bring to boiling; reduce heat.  Simmer, uncovered 15 to 20 minutes or until most of the liquid is gone.

2.  Grease a baking sheet and sprinkle with cornmeal.  Pat pizza dough into a 12x8 inch rectangle on the baking sheet.  Bake at 400 degrees for 5 minutes.

3.  In a bowl mash pinto beans with fork (or just use re-fried beans) and spread over partially baked dough to within 1/2 inch of the edges.  Spoon meat mixture over beans.  Bake uncovered for 10 minutes or more until crust is just golden.  Sprinkle with cheese and bake 1-2 minutes or more until cheese is melted.  Top with lettuce, tomato and green onions.  Serve with taco sauce if desired. 





[From:  Better Homes & Gardens 75th Anniversary Edition Cookbook]

Nutritional Information: (1/16th)
Calories:  151
Total Fat:  18g
Saturated Fat:  3g
Cholesterol:  24mg
Sodium:  181g
Carbs:  19g
Fiber:  6.5g
Sugar:  1g
Protein:  12g

Flatout Pizza

For reasons that myself or my mom can't figure out 'cause goodness knows we've tried, I just never took to cooking. It just seems like such a chore most of the time and something I'd rather not be bothered with but I do believe I finally found something that I actually don't mind "cooking." And yes, I realize that to call this cooking is pushing it a bit but it does requires the chopping up of ingredients AND an oven so I think it fits the criteria however loosely.   I've discovered Flatouts.  They can be used as a wrap or as a flatbread.  These are my three creations of the flatbread variety.
The Classic Flat Out
The Classic is topped with grilled chicken, green onions, mozzarella cheese and onion sprouts.  Those black spots don't necessarily look all that appetizing but they are onion sprouts and add a lot of flavor.  I could eat a grilled chicken breast with veggies and a dinner roll or I could just put it on a Flatout and add cheese which I find infinitely more appealing.
The Mexican  Flatout
The Mexican is topped with re-fried beans, ground beef, green onions and Mozzarella or Jack cheese.  I think this one is my favorite.  You can also top it with Salsa and I suggest pairing it with an ice cold beer for maximum enjoyment.  This one has 335 calories, 18 grams of fat and 24 carbs for the whole thing.
The Italian Flatout
The Italian is topped with pizza sauce, mozzarella cheese, turkey pepperoni, garlic and basil.  It's basically Pizza but with a whole lot less carbs.  The Light Italian Herb Flatout has only 90 calories each and 9 grams of Fiber.  With toppings this version is 330 calories, 16 grams of fat and 24 carbs.

Making these feels creative and fun which is how I imagine people who like to cook feel about "real" cooking.  They are healthy, quick, easy and I can top them with anything I want for variety.  No matter what I have a craving for there is a Flatout recipe to satisfy it. I put the Flatout in the oven on broil for about four minutes so it gets crispy.  I take it out, add my toppings, bake for 8 more minutes and Voila!  Dinner is served in less then 30 minutes.
Homemade Deep Dish Pizza
I didn't make these all in one week in case you were wondering but I totally would.  Saturday night we made deep dish pizza in a cast iron skillet.  It was so good.  We used Pillsbury Pizza dough from the can and filled it with onions, bell peppers, mushrooms, turkey pepperoni, mozzarella cheese and topped it with pizza sauce and fresh garlic.  Because it's deep you can load it with toppings.  We coated the bottom of the pan with cornmeal which gives it a nice little crunch and baked it until the edges of the crust got crispy which was much longer then the recommended 6-10 minutes after topping.  My 2nd favorite food is a Quesadilla.  I guess I just prefer foods that are easy to make, that I can eat with my fingers and are covered in cheese.


Cinnamon Biscuits

They taste even better then they look
Whenever the topic of Cinnamon biscuits comes up my sister always reminds me of how crazy I was for claiming that I didn't like them...even though I had never even tasted them.  She'd make them and go on and on about how good they were and beg me to try but I refused.  I'd wrinkle my nose in disgust and say "I don't like 'em."  Probably for something silly like that they had butter on them and I don't like butter.  I have no idea how I resisted that cinnamon aroma.  I have a tendency to dismiss foods without trying them and as a result I didn't start eating pineapples until this year and I've only been eating strawberries now for about the last 4 years.  I didn't like the way they looked.  I know...crazy right?

Cinnamon biscuits was a childhood breakfast favorite for me and my big sis.  Once I finally gave in and decided to try them that is.  I don't know where the recipe came from but we really loved them as kids.  Many Saturday mornings we would get in the kitchen and make and devour them together.  I don't think I've eaten them since I moved out of my parents house.  It's been a long time.  Over the last few years I've mentioned to Mj how good they are.  "If they're so good then why don't you make 'em for me?"  So, I finally did this morning.  I introduced this yummy childhood favorite to my husband and needless to say he's a fan too.  They are so delicious.  It's like this warm buttery cinnamony sugar explosion in your mouth.  You definitely won't find it on the weight watchers menu so don't even try.

This just so happens to be the only thing I can make without a recipe.  They are just that simple and quick.  I measure out the butter, cinnamon and sugar just by eye balling it.  Here is how you make it in case anyone wants to give it a try.  We've always made them for breakfast but they really could be dessert too.

Ingredients:
  • Pre cut Biscuit dough-1 Can Pilsbury
  • Butter  2 Tbsp
  • Sugar 2/3 Cup
  • Cinnamon 1 1/2 Tbsp
Cooking Directions:  Mix the Sugar and Cinnamon together in one small bowl.  Melt the butter in a different bowl inside the microwave.  With a fork dip one biscuit at a time into the melted butter so that it's totally covered then  dip it into the cinnamon sugar mixture until the entire biscuit is covered. Place each biscuit in the cake tin so that they slightly overlap. Repeat until all biscuits have been dipped and bake on 400 for 10-13 minutes.  Remove and enjoy.  That's what I did.

I used I can't believe it's Not Butter but there is no sugar coating it-excuse the pun.  Even that can't detract from the fact that I am eating biscuits coated in butter, sugar and Cinnamon.  They are definitely a guilty pleasure and means I can eat....uh not much else for the rest of the day! It was definitely worth it though.  I am certain that I should work out after such decadence to burn it off but I'm not really in the mood for it....when am I ever? With my bikini filled honeymoon coming up..... lets just say I won't be making a habit out of this.

Cooking For Dummies

Since Mj has been home he's been cooking up quite a storm in the kitchen. Everything he makes tastes good and I am pretty much the assistant. I did make beef stew in the crock pot alone but not really because he told me everything I was supposed to do. I want to get into the kitchen and make dinner for him on my own so that's exactly what I did last night. I can't come up with meals off the top of my head like Mj. I don't know what Bay Leaves are or how to season food and put it together but that's what cookbooks are for right?

Mj puts me to shame in the kitchen and probably always will, but as his wife I still want to make my contribution to the cooking. I also think it's important to share and enjoy meals together. I think he will appreciate my effort and it makes me feel good to do something for him. My unwillingness to and lack of desire to do so in my previous marriage was a mistake that I don't plan to repeat. Food used to be my mortal enemy. It was always seen as something for me to resist so why would I want to bring more into my house and cook it? Especially when I could get by on canned soup, a sandwich, or nothing at all. Not only that but it was the LAST thing I wanted to do after getting home from work. That was the old me; things are different now.

Mj picked up the ingredients I needed while I was at work. I rushed home and into the kitchen to make the easy and totally not fancy Broccoli & Pasta Bianco. It's basically pasta, broccoli and cheese. I found the recipe online at Campbell's Kitchen. The site is full of simple and quick to prepare low fat recipes mostly centered around their canned soups. It fits right into my post holiday eating recovery plan and something a beginner like me should be able to handle. I needed something quick because I don't get home until 5:30pm or so.

I threw everything together and ended up with a lot of extra pasta that Mj will undoubtedly find something tasty to make with. It only took 25 minutes to bake and looked and smelled pretty good coming out of the oven. We had some dinner rolls with it and were able to eat by 7:15pm.

The verdict? It turned out OK. It could have had more flavor but it tasted good. I felt kind of bad because everything Mj makes is so delicious and mine was just so so. Chef Mj suggested that real garlic and pepper would have probably given it more flavor. The recipe called for some ground pepper and I added some Garlic salt but I guess that just didn't cut it.

I will never be on Top Chef but I was really hoping that I wouldn't end up on Worst Cook's In America either. We watched that show on Monday and the best that some of them could do is make canned soup or boil a chicken. I am not that bad off, but I am a long way from being good.