I am certain I just made the best beef stew on the face of the planet, so I decided to share. (Sorry, Julia) If you deviate from the recipe, I am not responsible for this not being the best stew on the planet!! I did not use a recipe to come up with this recipe - I used what I had in the house, so here goes!! ENJOY and please let me know if you made this!!!
Missy Beef Stew
4 lbs stewing beef (or whatever you like best, fat trimmed)
1 cup flour
1 tsp salt
1 tsp pepper
2 tablespoons olive oil
1 tsp butter
1 small can tomato paste + 1 can water
2 cups beef broth
1-2 cups burgundy
1 jar button mushrooms, drained
1 jar pearl onions, drained
1 teaspoon dried thyme
1 bay leaf
1 teaspoon minced garlic
2 lbs potatoes cut in large chunks
1 can peas, drained
6 carrots peeled and chunked
Directions:
Mix flour, salt and pepper. Coat beef in flour mixture. Heat 1 tablespoon olive oil on medium/high heat. Brown half the meat. Remove and place in crockpot. Repeat with the rest of the meat. Put pan aside. You won't be reusing this because well, everything else will burn in it. :)
In separate pan, heat butter on medium/high. Add drained mushrooms and onions to butter. Toss to lightly brown about 2-3 minutes. Add to crockpot.
In same pan add broth and burgundy. Bring to boil. Add to crockpot.
In same pan add tomato paste and water. Stir until thoroughly mixed. Bring to boil. Add to crockpot.
Add all remaining ingredients, except peas to crockpot. Stir. Cook on high 4 hours, adding peas after 2 hours, stirring occasionally to mix in flavor of bay leaf. Remove bay leaf before serving.
Clean up. Wash your pans. Oops, I mean, soak them. :) Now go take a nap because you're feeling really good.
Sep 6, 2012
May 10, 2010
GRILLED CHICKEN SANDWICHES
I found this recipe while watching television and my son and I love them. :) This serves 4.
Chicken breasts (boneless, skinless)
Your favorite soft bread or baguette
1/8 cup Fresh fennel leaves (may be called anise in your supermarket)
1/8 cup Fresh parsley leaves
1/2 cup mayonnaise
1 tbsp brown mustard
zest of 1 lemon
crisp lettuce leaves
sliced red onion (optional)
Split 2 chicken breasts (turned on its side and sliced down the middle), then place them between 2 pieces of plastic wrap and pound them flat and even. (you can use a small pan for this)
Spray your pan or stove-top grill with cooking spray or use a thin coating of olive/canola oil. Sprinkle with salt and pepper and cook chicken at medium heat for about 3 minutes each side.
In a bowl mix finely chopped fennel and parsley leaves with mayonnaise, brown mustard and lemon zest. Slice open your baguette or soft bread rolls and spread the mixture liberally onto your bread. If using a baguette, place all chicken breasts into the baguette, top with lettuce and onion, then cut diagonally into 4 even pieces. (If using soft rolls make sure they are big enough for each breast.)
These are SO DELISH!!!
I take the fennel/anise bulb, chop it up and mix olive oil, wine vinegar, basil and a tad bit of sugar to make a fennel salad. OK, mouth is watering now. :)
ENJOY!!
Chicken breasts (boneless, skinless)
Your favorite soft bread or baguette
1/8 cup Fresh fennel leaves (may be called anise in your supermarket)
1/8 cup Fresh parsley leaves
1/2 cup mayonnaise
1 tbsp brown mustard
zest of 1 lemon
crisp lettuce leaves
sliced red onion (optional)
Split 2 chicken breasts (turned on its side and sliced down the middle), then place them between 2 pieces of plastic wrap and pound them flat and even. (you can use a small pan for this)
Spray your pan or stove-top grill with cooking spray or use a thin coating of olive/canola oil. Sprinkle with salt and pepper and cook chicken at medium heat for about 3 minutes each side.
In a bowl mix finely chopped fennel and parsley leaves with mayonnaise, brown mustard and lemon zest. Slice open your baguette or soft bread rolls and spread the mixture liberally onto your bread. If using a baguette, place all chicken breasts into the baguette, top with lettuce and onion, then cut diagonally into 4 even pieces. (If using soft rolls make sure they are big enough for each breast.)
These are SO DELISH!!!
I take the fennel/anise bulb, chop it up and mix olive oil, wine vinegar, basil and a tad bit of sugar to make a fennel salad. OK, mouth is watering now. :)
ENJOY!!
Mar 5, 2010
CHICKEN TORTILLA SOUP
One of my daughter's favorites:
1 15 ounce can of kernel corn, drained
1 15 ounce can of black beans, drained
1 10-12 ounce can of tomatoes with green chiles
1 10 ounce can of chunk chicken
2 15 ounce cans of chicken broth
Shredded cheddar cheese (fat free works, too)
Tortilla chips (fat free works, too)
Mix ingredients together in a pot (I double this recipe but with one less can of broth.) and bring to a boil. Simmer for 20 minutes. Scoop yourself a bowl and top with cheese and tortilla chips. ENJOY!
1 15 ounce can of kernel corn, drained
1 15 ounce can of black beans, drained
1 10-12 ounce can of tomatoes with green chiles
1 10 ounce can of chunk chicken
2 15 ounce cans of chicken broth
Shredded cheddar cheese (fat free works, too)
Tortilla chips (fat free works, too)
Mix ingredients together in a pot (I double this recipe but with one less can of broth.) and bring to a boil. Simmer for 20 minutes. Scoop yourself a bowl and top with cheese and tortilla chips. ENJOY!
HALUSKI
This is one of my son's favorites.
1 head of cabbage
1 package of kluski noodles
1-2 packages kielbasi
1/2 - 1 stick of butter (or half a bottle of butter spray if you want low fat)
Cook kluski noodles according to directions on package, drain and set aside. In separate pan, fry up kielbasi in small chunks. After they are browned, add entire head of cabbage (chopped into chunks) and cook until done. Add half your butter to this and the other half to the noodles. Mix together. Top with grated peppercorn and/or salt.
ENJOY!
1 head of cabbage
1 package of kluski noodles
1-2 packages kielbasi
1/2 - 1 stick of butter (or half a bottle of butter spray if you want low fat)
Cook kluski noodles according to directions on package, drain and set aside. In separate pan, fry up kielbasi in small chunks. After they are browned, add entire head of cabbage (chopped into chunks) and cook until done. Add half your butter to this and the other half to the noodles. Mix together. Top with grated peppercorn and/or salt.
ENJOY!
PASTA SAUSAGE BAKE WITH WHITE SAUCE
1 lb of your favorite short pasta (shells, ziti, rigatoni, macaroni etc.)
1 lb ground italian sausage (will work with 1/2 lb.)
2 cups milk
1/4 cup grated parmesan cheese (can be omitted if you don't have this)
1 tbsp flour
1 tbsp olive oil
1 tsp italian seasoning
1 cup shredded cheddar cheese (or any other cheese you have on hand)
Brown your sausage in a pan while you cook your pasta in a separate pot according to the directions on the package. Drain the sausage. Use the same pan you browned sausage in to make the white sauce. Make a rue with the olive oil and flour. Mix together and slowly add the milk, stirring frequently. Add parmesan cheese and italian seasoning. Simmer and let thicken. Drain pasta. Put pasta, sausage and white sauce mixed together in a 9/13 baking dish. Cover with shredded cheddar and bake for 30 minutes at 350.
1 lb ground italian sausage (will work with 1/2 lb.)
2 cups milk
1/4 cup grated parmesan cheese (can be omitted if you don't have this)
1 tbsp flour
1 tbsp olive oil
1 tsp italian seasoning
1 cup shredded cheddar cheese (or any other cheese you have on hand)
Brown your sausage in a pan while you cook your pasta in a separate pot according to the directions on the package. Drain the sausage. Use the same pan you browned sausage in to make the white sauce. Make a rue with the olive oil and flour. Mix together and slowly add the milk, stirring frequently. Add parmesan cheese and italian seasoning. Simmer and let thicken. Drain pasta. Put pasta, sausage and white sauce mixed together in a 9/13 baking dish. Cover with shredded cheddar and bake for 30 minutes at 350.
Mar 2, 2010
BABY FOOD!!
I make lots of baby food for my almost 7 month old little man. Here is the easiest way for me to tell you how to make the first foods:
Peel, rinse, clean any veggies or fruits you want to make. Put a small amount (1/2-1 cup) of water in a medium sauce pan. Cook one food at a time and keep them separated. Add (for instance) 1 bag of frozen peas to the pan of water. I set my timer for 10 minutes and simmer the peas.
Dump them all in your blender and blend on PUREE. Keep adding water and stir as needed (the water they cooked in plus more tap or bottled water until you get the desired consistency). These will puree very smoothly. Remember to keep adding water.
After you have reached desired consistency, spoon the puree into ice cube trays. I usually just use one tray per bag of veggies and fill them very full. (Usually is about 1.5 ounces per cube.) I cover the ice cube trays with plastic wrap and freeze them. In a few hours I run the cubes under hot water (bottom side of trays) to loosen the food cubes, then pop them out and put them in a plastic freezer bag labeled with the name of the food and the date. SO EASY!
It is AMAZING to me how much water is in a jar of baby food and you will realize this too if you make your own. The supermarket charges about $.59 per 4 ounce jar of baby food.(OR MORE!) For less than a dollar I can buy a bag of frozen veggies, cook them, puree them and make about 20 ounces of baby food. That is SIXTY PERCENT LESS! And even LESS if I buy my fruits and vegetables on sale!
Anyway, you can make fruits in the same fashion, but you will not need as much water to puree these, especially berries.
Avocado and bananas do not need to be cooked. You can just mash them raw any time and give them to baby.
For squash and sweet potatoes, I just buy them whole, peel and clean them well, cutting them into chunks. They will need to cook longer, and you will need a LOT of water to thin these out.
If you don't want to give your baby meat but still want them to have protein, you can cook lentil beans and puree them to add to their vegetables.
For rice and oatmeal as cereal or a thickener, just cook these according to the directions on the box and then puree them in the blender. (I do not make my own baby cereal. I'm just too lazy, so I buy the boxed.) But yes, you can make your own!
All these things can be made in the blender. I don't use anything special because I don't OWN anything special. Basic things work great!
Remember wait five days after each new food is introduced to your baby to make sure he or she is not allergic to that food. But once he or she has had a certain food, IT can be added to the new one!
Peel, rinse, clean any veggies or fruits you want to make. Put a small amount (1/2-1 cup) of water in a medium sauce pan. Cook one food at a time and keep them separated. Add (for instance) 1 bag of frozen peas to the pan of water. I set my timer for 10 minutes and simmer the peas.
Dump them all in your blender and blend on PUREE. Keep adding water and stir as needed (the water they cooked in plus more tap or bottled water until you get the desired consistency). These will puree very smoothly. Remember to keep adding water.
After you have reached desired consistency, spoon the puree into ice cube trays. I usually just use one tray per bag of veggies and fill them very full. (Usually is about 1.5 ounces per cube.) I cover the ice cube trays with plastic wrap and freeze them. In a few hours I run the cubes under hot water (bottom side of trays) to loosen the food cubes, then pop them out and put them in a plastic freezer bag labeled with the name of the food and the date. SO EASY!
It is AMAZING to me how much water is in a jar of baby food and you will realize this too if you make your own. The supermarket charges about $.59 per 4 ounce jar of baby food.(OR MORE!) For less than a dollar I can buy a bag of frozen veggies, cook them, puree them and make about 20 ounces of baby food. That is SIXTY PERCENT LESS! And even LESS if I buy my fruits and vegetables on sale!
Anyway, you can make fruits in the same fashion, but you will not need as much water to puree these, especially berries.
Avocado and bananas do not need to be cooked. You can just mash them raw any time and give them to baby.
For squash and sweet potatoes, I just buy them whole, peel and clean them well, cutting them into chunks. They will need to cook longer, and you will need a LOT of water to thin these out.
If you don't want to give your baby meat but still want them to have protein, you can cook lentil beans and puree them to add to their vegetables.
For rice and oatmeal as cereal or a thickener, just cook these according to the directions on the box and then puree them in the blender. (I do not make my own baby cereal. I'm just too lazy, so I buy the boxed.) But yes, you can make your own!
All these things can be made in the blender. I don't use anything special because I don't OWN anything special. Basic things work great!
Remember wait five days after each new food is introduced to your baby to make sure he or she is not allergic to that food. But once he or she has had a certain food, IT can be added to the new one!
APPLE YUM - 1 WW point!
Peel and core one medium sized apple. Slice thin and put in a small microwavable bowl.
Add 1 packet splenda or 1 tsp sugar
Sprinkle with cinnamon.
Pop in microwave on high for 60-90 seconds.
ENJOY!
If using splenda, this dessert is only ONE point if following the Weight Watchers diet! WOOHOO!
Add 1 packet splenda or 1 tsp sugar
Sprinkle with cinnamon.
Pop in microwave on high for 60-90 seconds.
ENJOY!
If using splenda, this dessert is only ONE point if following the Weight Watchers diet! WOOHOO!
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