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Posts Tagged ‘Garlic’


I wanted to make something yummy for dinner last night and decided on chicken chili. I decided to “kick it up a notch” by adding some chorizo to it! This chili is easy to make, which is one of those things that I really like!

I am really particular about the type of chorizo I use because most of the chorizo that one finds in the grocery store is made from the salivary glands of either the pig or the cow. Doesn’t sound appealing to me…The brand that I buy is from Mulays Sausage Company. I discovered their chorizo (and they have some mighty tasty sausages too!) at a food show years ago! Their chorizo cooks up beautifully, is not overly greasy, and is made from pork shoulder. It is not too spicy either. It is great mixed with scrambled eggs, and cooked with chicken, as I did here in this recipe!

Preview

Preview

Ready to head into the kitchen?

Ingredients – 6 servings

1# Mulay’s Chorizo
2 TBS extra virgin olive oil
1 small onion, chopped
6 cloves of garlic, finely chopped
1# boneless chicken breast, cut up into small cubes
1 15 oz. can of diced petite tomatoes
2 chipotle chiles in adobo (not cans, just two of the chile’s from the can)
1 15 oz. can each of pinto, red kidney and black beans, drained and rinsed well
1 TBS Mexican chili powder (available in the specialty food section)
1 TBS cumin
1 tsp. Mexican oregano
1 24 oz. bottle of Mexican beer (I used Modelo)
Salt and pepper to taste
1/3 cup of corn flour
1 lime, juiced
2 cups medium cheddar, shredded
cilantro

First, cook up the chorizo. When I put this in the pan, I break it up as I add it to the pan. When just cooked through, drain on paper towel. Be sure to blot the top! Set aside.

Next, heat your oil in a soup pot. When hot add the onion and garlic and cook until just transparent. Then add the chicken and cook until the chicken turns white. Then add in the chorizo and stir to combine.

Cooked chicken with chorizo added

Cooked chicken with chorizo added

Then add in the chipotle chiles, tomatoes, beans, chili powder, cumin, and oregano. Stir this up to combine and then slowly add in about 3/4 of the beer.
The chili is ready to cook for an hour

The chili is ready to cook for an hour

Reserve the rest. Bring to a boil, then turn the heat to simmer and cook for about an hour.

Next we will use the corn flour. A quick note on corn flour: Do not use corn meal, which is gritty. I find my corn flour in the regular baking aisle of the grocery store. It should be a powder and you can use this too for making tortillas!

Corn flour

Corn flour

If you are in the UK, do not confuse this with what we here in the U.S. call corn starch! It is not the same!

Add the corn flour to a bowl. Then slowly add in the rest of the beer and combine making sure you do not have any lumps. Then add the mixture to the chili slowly.

Corn flour and beer mixture added to chili

Corn flour and beer mixture added to chili

This will thicken up the chili. Next follow this by adding in the lime juice, then stir well. Bring this back to a boil, then turn down to simmer. Cook another 20 minutes.

Then serve it up! I like to put some of the cheddar at the bottom of the bowl, then top with the chili. On top, put more of the cheddar, a dollop of sour cream and a few of the cilantro leaves for zest!

Dinner is served!

Dinner is served!

Each bite is lovely! This chili is a bit spicy because of the chipotle chiles and the Mexican chili powder! By adding that beer at the end with the corn flour, the flavor of the hops in the beer really makes a good show!

Any takers on making this? Joe? Conor over at One Man’s Meat?

Have a great Friday! And, thank you for taking the time to drop by! Be well! ^..^

Serve with

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Undergoing chemo has really made me watch what I am eating. We had my easy taco casserole one night and I was instantly affected by it in a negative way. So, I was a bit hesitant with this recipe, but all turned out well. Here is an easy pasta dish whose recipes comes from Ree Drummond over at The Pioneer Woman. I did tweak the recipe a bit, but I really fell in love with the sauce. The cheese was just a bonus! Here is a preview…

Preview

Preview

Shall we head into the kitchen?

Ingredients
2 TBS olive oil
6 cloves of garlic, finely minced
1 medium onion, diced
1# Italian sausage
1# ground beef
2 14.5 oz. cans diced tomatoes
2 14.5 oz. cans of tomato sauce
2 tsp. Italian seasonings
1/2 tsp. red pepper flakes
salt and pepper to taste
16 oz. uncooked mostaciolli (The Pioneer Woman says to use Ziti but I could not find this in our grocery stores)
15 oz. tub of ricotta
1 1/2#’s shredded mozzarella
1/2 cup blend of asiago, parmesan, and reggiano
1 egg

Let’s get started! In a large skillet heat up the olive oil. When hot add the garlic and the onions and cook until just transparent. Then add the Italian sausage and hamburger and brown breaking these up into little bits as it cooks.

Brown the sausage and beef

Brown the sausage and beef

Drain most of the fat off. Leave just a bit so that it adds flavor.

Leave a bit of the fat in the pan

Leave a bit of the fat in the pan

Next add the tomatoes along with the juice, tomato sauce, Italian seasonings, and red pepper flakes. Stir this up really well and then set it to a simmer for about a half hour.

The sauce

The sauce

While this is cooking let’s get the cheese mixture made and get the pasta cooked! For the cheese, in a bowl add the ricotta, 2 cups of mozzarella and the cheese blend. Add a bit of salt and pepper. Crack in your egg and slightly mix.

The cheese before stirring

The cheese before stirring

This should be lumpy.

The cheese after stirring

The cheese after stirring

Get your pasta cooked until it is al dente. Drain your pasta and run it under cold water to stop the cooking process.

Cool down the pasta

Cool down the pasta

Now preheat your oven to 375 degrees.

By now your sauce should be done with the simmering phase. Remove 4 cups of sauce to a bowl and allow it to cool. Turn the heat off on the sauce. After a bit, check on the sauce that you set aside. It should be cooling nicely! Once the sauce has cooled add it to the bowl of cheese and stir to combine. Then toss in the pasta and give it a nice even coating.

The pasta mixed with the cheese and 4 cups of sauce

The pasta mixed with the cheese and 4 cups of sauce

Take a lasagna pan or casserole dish and spoon in 1/2 of the pasta mixture.

The first layer

The first layer

Top with 1/2 the sauce.

The second layer

The second layer

Top with 1/2 the remaining cheese.

The third layer

The third layer

Repeat the layers and it is ready to bake!

Ready for the oven

Ready for the oven

Bake this for 20 minutes until it is bubbly!

Just out of the oven

Just out of the oven

Remove from the oven, let it sit for 5 minutes and then serve it up! Serve this up with some crusty garlic bread and a green salad!

Dinner is served

Dinner is served

Here are some suggestions for some other changes and additions. Instead of using Italian sausage, try the basil Italian sausage, or the hot Italian sausage. Or, increase the canned tomatoes with the addition of one can and add in 1 1/2 cups sliced crimini mushrooms.

I love this sauce so much that the next time I make a lasagna this will be the sauce that I use!

I hope that you give this recipe a whirl!

Thanks for stopping by today, and may you have a magnificent Monday! Be well! ^..^

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Well, yesterday I gave you Cream of Green Chile Soup, and today I give you Cream of Artichoke Soup. I made both of these soups in one day and for dinner we had the two of them combined! It was very, very good! This is an easy soup to make and very tasty with the gentle flavors of the artichoke hearts! Ready to head off into the kitchen? Let’s go!

Ingredients
2 TBS butter
1 small onion chopped
4 cloves of garlic finely chopped
2 #’s of frozen artichoke hearts, defrosted

Artichoke Hearts

Artichoke Hearts

4 cups of vegetable broth, or if you prefer chicken broth
2 cups of heavy cream
salt and pepper to taste

First get your butter melted in a stock pot. Then, just like in the cream of green chile soup, start to cook the onions until just soft. Then add in the garlic. When the garlic aromas hit your nose add in the artichokes.

Cooking the artichokes with the onion and garlic

Cooking the artichokes with the onion and garlic

Cook this for about 5 minutes and then add in your vegetable broth.

Add in the vegetable broth

Add in the vegetable broth

Cook this until the artichoke hearts are extremely soft, about a half hour.

Now get out your handy dandy blender or food processor and puree the soup until it is smooth.

Purreed artichoke soup

Purreed artichoke soup

Return this to your stock pot and add in the cream.

Add in the cream

Add in the cream

Bring this to a simmer and cook for about a half hour to reduce it. Then add your salt and pepper to taste. Here is the soup when it is done!

Cream of Artichoke Soup!

Cream of Artichoke Soup!

And here it is combined with the cream of green chile soup and a lovely crusty bread!

Cream of green chile and cream of artichoke soup combined!

Cream of green chile and cream of artichoke soup combined!

I hope that you will try both of these recipes! Please let me know if you do by leaving a comment!

Have a lovely Tuesday and thank you for taking the time to visit with me today!

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There is a little town along the California Coast, just south of San Francisco, called Pescadero. This little town is one block long, and it is home to Duarte’s Tavern (pronounced Dew Arts), which is a small pub and restaurant. It is at this little hole in the wall place that I discovered their Cream of Chile soup mixed with their Cream of Artichoke Soup. Absolutely fabulous! If you find yourself in the area do stop in and order these two soups mixed together!

We are having dinner next week with friends who are vegetarian, and these two soups came to mind. Here is the recipe that I came up with for one of the two soups. The other, well, you will have to wait for that post, but it is coming! Ready to head on into the kitchen?

Ingredients
20 fresh Anaheim chiles

20 Anaheim Green Chiles

20 Anaheim Green Chiles

1 TBS butter
1 medium onion chopped
4 cloves of garlic, finely chopped
3 1/2 cups of vegetable broth, or chicken broth if you prefer
1 cup of heavy cream
salt and pepper to taste

Pre-heat your oven to broil. Prepare a couple of cookie sheets by covering them with foil. Plan on roasting the peppers in 4 batches. Next, wash the peppers. Then trim the tops, slice in half and remove the seeds and membrane.

Slice in half and remove the seeds

Slice in half and remove the seeds

Then lay flesh side down on a cutting board and smash with the heel of your hand to flatten.

Smash the chile to flatten with the heel of your hand

Smash the chile to flatten with the heel of your hand

Place the peppers skin side up on the cookie sheet. Place the pan in the oven with the rack about 4″ from the heat source. Each batch will take you about 8 minutes. Check these after 5 minutes. I look in on them every minute or so to make sure I do not truly burn them to a crisp! When they are done they should look like this:

Chiles after broiling

Chiles after broiling

Once out the oven wrap up the chiles in the foil like this:

Wrap up the chiles in the aluminum foil

Wrap up the chiles in the aluminum foil

Why are we doing this you ask? Well, by wrapping them up the additional heat as they sit will help the skins peel right off. Let these sit for a total of 15 minutes after the last batch has been broiled. When they are done resting, open one pack at a time, peel and place in a bowl. Any drippings that accumulate in the foil, well let that drip into the bowl. It will only add flavor! Check out how wonderful the chiles look after peeling them! Can’t you just smell them?

Chiles with the skins removed

Chiles with the skins removed

While that seems like a lot of work, it really does not take too long. You can always use canned green chiles, but the flavor will just not be the same as fresh! Ready for the next step?

Now take the butter and add it to your soup pot. Turn up the heat to medium and let this melt. Once melted add in the onion and cook until they just get soft. Then add the garlic. When the garlic aroma begins to hit your nose, add the green chiles to the pot and stir to combine.

Add in the green chilis

Add in the green chilis

Then add the broth. For Conor over at One Man’s Meat, here is my gratuitous pouring shot!

Gratuitous pouring shot of the vegetable broth being added

Gratuitous pouring shot of the vegetable broth being added

Bring this to a boil and then reduce the heat to simmer. Cook until the chiles are extremely soft.

Soup is cooked and ready for the blender

Soup is cooked and ready for the blender

Turn the heat off and get out your handy, dandy blender or food processor. Have a bowl at the ready! I use the smoothie setting on my blender and I let it run for about 3 minutes until the mixture is creamy smooth!

Blend the soup until smooth

Blend the soup until smooth

Once you have the whole lot blended, add it all back to your soup pot. Turn the heat back on to medium heat and then add the heavy cream stirring it in slowly.

Add the cream

Add the cream

Heat this through until hot and then season to taste with the salt and pepper.

Cream of green chile soup

Cream of green chile soup

Now you can eat this as it is, or you can wait for my post on Cream of Artichoke Soup, then make the two together, and serve up an unexpected delight! Want to see a preview? OK!

The preview of the two soups...

The preview of the two soups…

I hope that you enjoyed this souper post! Have a great day and thanks for dropping in!

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One of the first bloggers that I met when I started this blog is Conor Bofin of “One Man’s Meat.” What we have in common is a love of food! The first recipe of his that I tried was Black bean beef in 30 minutes. This dish was so easy to make, and it was so tasty, that we ate the whole dish in one sitting! He recently featured another recipe that caught my eye, and that recipe is Open your mind with lions head meatballs! My husband and I loved this dish too, and Conor gave me permission to feature his recipe on my blog! Thank you Conor, not only for allowing me to do this, but for being a long-distant friend!

Conor’s List of Ingredients
5 pork chops
6 heads of bok choi
1 pint of chicken stock
1 TBS of garlic
1 TBS of ginger
3 or 4 spring onions
1 heaped TBS of cornflour (cornstarch here in the U.S.)
a splash or two of soy sauce
a splash of rice wine or sherry
salt and pepper to taste

Now Conor’s recipe calls for grinding your own meat (including the fat). Not having a meat grinder, I went off to the grocery anticipating having the butcher do this for me but I was able to find a nicely marbled ground pork. Not sure how much to buy, I bought two packages to make sure that I would have enough meat.

Heading into the kitchen, I began to prepare this easy dish. I apologize now for not taking a lot of photos…

Starting with the pork, I added this to a mixing bowl. The recipe calls for adding the garlic, ginger, spring onions, cornstarch, rice wine and soy sauce. I got busy chopping. I used 3 large garlic cloves which came up to a good heaping TBS which the recipe calls for. Next I cut the ginger into chunks, then peeled and chopped this up too. Another good heaping TBS! Next on the chopping block: The spring onion, of which I used 3 as they were fairly big. Then I added the rest of the list.

Now Conor has a fancy device in his kitchen and his photos show mixing the meat up with what appears to be Captain Hook’s hook! Not having this luxury, I dove in with my hands and mixed the lot up! I actually did this hours before cooking them so that all those lovely flavors would meld. Then I took the meat out to warm up an hour before I started cooking, shaping them into golf ball sized meatballs.

The lovely meatballs!

The lovely meatballs!

The next step is to brown the meatballs. I did add a bit of peanut oil to the pan, heating it up over medium heat, and then fried up the meatballs browning them on all sides until they are mostly cooked.

Browned meatballs

Browned meatballs

In a separate pan I added the pint of chicken broth. Now I added two other ingredients to the broth for an extra zing! I added about 1 TBS of sesame oil, and a couple of shakes of ground white pepper. When the meatballs are browned, remove them from the fry pan to the broth. Bring this up to a gentle simmer and cook for 10 minutes.

Next add the bok choi.

Lovely baby bok choi

Lovely baby bok choi

I used baby bok choi cutting off the root end. When the bok choi has wilted, the dish is ready! I did as Conor suggested and served this with steamed long grain rice. And here is what the final dish looks like!
The finished dish!

The finished dish!

Very, very tasty stuff there Conor! And again, I thank you for allowing me to feature your recipe, and for giving us another recipe that is a definite keeper! We will be having leftovers of this dish tonight and I know that they will be just as good! Please do go and check out some of Conor’s other amazing recipes! To get to his site, just click here!

Thanks for stopping by today, and I wish you a magnificent Monday, and an excellent week too!

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OK, so I told you about the chili cookbook I bought when I did my post on making fresh chile powder…Now you get to see and experience, vicariously, unless you try this recipe, my new chile recipe! Are you ready? ARE YOU READY? OK, then let’s head into the kitchen, shall we?

Ingredients:
1/4 cup of vegetable oil (no canola!)
1 yellow onion, chopped finely
7 cloves of garlic, chopped finely
2#’s stew meat cut up into pieces no bigger than a kidney bean
1 bottle of Sierra Nevada Pale Ale
1 28 oz. can each of diced tomatoes, pinto beans, kidney beans
Pure chile powder, click here for the recipe!
1 1/2 tsp. Mexican oregano
1 1/2 tsp. ground cumin
1/2 tsp. Spanish paprika
1/4 tsp. cayenne pepper
1/2 tsp. each of salt and black pepper
2 cans beef broth

Now that you know what is in this, let’s get cooking! Have everything ready to go as it will actually save you time in the kitchen. Plan on spending about 3-4 hours of cooking time. One of the things I learned from the chili experts is that when you cook chili, you leave the cover off your cook pot! The reason is the juices cook down and the flavors intensify!

First, add the vegetable oil to your cast iron dutch oven. Heat it over medium heat. When the oil is hot add the garlic and the onion and cook until they start to turn translucent.

Cooking up the onion and garlic

Cooking up the onion and garlic

Then add in your cut up beef and brown.

Browning up the beef

Browning up the beef

Once the beef is browned, add the beer,

Sierra Nevada Pale Ale for the chili

Sierra Nevada Pale Ale for the chili

the tomatoes, and the beans. Stir to combine. Then dump in that fresh pure chile powder! (Side note to Conor: I tried doing a pouring shot, and you can see a couple of flakes floating down to the surface of the chili…)

Adding the pure chile powder!

Adding the pure chile powder!

Follow this with the oregano, cumin, cayenne, salt and pepper. Pour in about half a can of the beef broth. Stir well to combine. Then set the pot to boil, and once it does, turn the heat down so that the pot gently simmers. It will be quite juicy as this photo shows.

The chili starts out cooking

The chili starts out cooking

Now we are going to let this cook for about 3-4 hours. Check the chili every half hour, stirring to keep it from sticking to the pot. It will thicken as it cooks down, so add beef broth as needed.

It thickens as it cooks

It thickens as it cooks

About half way through taste test to check your seasonings and adjust if necessary. When this is done cooking, serve it up!

After hours, dinner is served!

After hours, dinner is served!

I just like topping my chili with cheese, but you can serve it with any of the following: finely chopped onion, cheddar or jack cheese, sour cream, lime wedges dusted with a bit of that pure chili powder, or fresh sliced or pickled jalapeno peppers.

Well, I hope that you enjoyed this trip into the kitchen! Now go out and have a wild and wonderful Wednesday! Thanks for stopping by!

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We officially moved into fall a couple of weeks ago, and the fall season always makes me think about those comfort food recipes that I have not made for a while. So, today, I thought that I would share with you some of my favorite fall recipes! Let’s head off to my recipe box, shall we?

A really good soup comes to mind, and there is nothing like taking the leftover rotisserie ham and making a navy bean soup. For some reason using the rotisserie ham gives this soup a bit of smokiness. The trick to this soup is adding 5 of the chili de arbol for a background kick. Also running a couple of cups of the soup through the blender gives it a lovely natural thickness due to the beans…

Midway through cooking

Midway through cooking

Navy Bean Soup

Another dish that I have not made all summer is short ribs. It is the slow cooking process in a dutch oven, plus the use of a really good beer that makes this dish!

Short ribs

Short ribs

Short Ribs

You know that I love bacon, and a really good fall dish is bacon wrapped pork loin chops served up with mashed potatoes, and a late summer green vege! The touch of rosemary inside the wrapped chop makes this dish amazing!

Chops wrapped in bacon

Chops wrapped in bacon

Pork Loin Chops

As the nights get cold, there is nothing more comforting to the belly than a macaroni and cheese! The secret to making a great mac ‘n cheese is a really good white sauce. Once you come up with that white sauce, you can play around with it by adding different things…I once made one with a combo of blue and jack cheese. Then I topped it off with blue cheese and roasted honeyed walnuts…This photo is one that I usually make using leftover rotisserie ham and Tillamook medium cheddar!

Macaroni and Cheese with Ham

Macaroni and Cheese with Ham

Barb’s Mac n Cheese with Ham

One final recipe…How about a lovely Chicken Cordon Bleu? Bernaise sauce makes this dish, plus using a really good cheese inside your little chicken bundles. The trick in this recipe is to keep the cheese from oozing out! Doesn’t this look good?

Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken Cordon Bleu – Barb’s Way

Are you hungry now? I am! Please let me know if you try any of these warming comfort foods! Enjoy your Wednesday, and many thanks for visiting with me today!

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I love a good Carnitas, or Carne Asada, but I really enjoy Picadillo, which is Mexican Shredded Beef that is cooked in a red chile sauce! I have looked all over for a good recipe, tried many, but this one, from Food and Wine magazine, with some modifications, nailed it! Let’s get to it!

Ingredients:
4 dried Guajillo chiles, stemmed and seeded
2 dried Ancho chiles, stemmed and seeded
3#’s beef brisket
2#’s pork butt

Brisket and pork butt

Brisket and pork butt

salt
3 TBS vegetable oil
1 medium onion, chopped
9 cloves of garlic, minced
1 tsp cumin seeds
1/4 tsp coriander seeds
5 Roma tomatoes, cored and seeded
1 jalapeno pepper, seeded and chopped
1 2″ piece of cinnamon stick
2 cups of chicken stock
1 tsp Mexican dry oregano
pepper

First start with the dried chiles. In a bowl add the chiles with hot, hot water to soften. Give these about 30 minutes to do their thing.

Soaking the peppers

Soaking the peppers

While these are soaking, add the vegetable oil to a cast iron dutch oven. Heat and start to brown the meat, one piece at a time. Each piece should take you about 10 minutes. As the meat browns I work on the prepping the other items. As the pieces brown move them off to a platter.

Browned meat

Browned meat

Turn the oven on to 325. Mix the onion, garlic, cumin and coriander together.

Onions, garlic, cumin and coriander seeds

Onions, garlic, cumin and coriander seeds

Prep the tomatoes.

Cored and seeded tomatoes

Cored and seeded tomatoes

Chopped tomatoes and cinnamon

Chopped tomatoes and cinnamon

Prep the peppers. Drain the water on the soaking peppers and chop. Set aside in a bowl.

Seeded and chopped peppers

Seeded and chopped peppers

Once the meat is all browned, toss the onion and garlic mixture into the dutch oven and cook until the onions turn translucent.

Cooking the onions and garlic

Cooking the onions and garlic

Then add in the chiles and jalapeno, tomatoes, and the stick of cinnamon.

Lovely colors  with the tomato, cinnamon and peppers

Lovely colors with the tomato, cinnamon and peppers

Add the oregano and stir to combine well. Then add the meat back to the pot.

Add the meat to the pot

Add the meat to the pot

Season with salt and pepper.  Pour the broth over the meat then cover and place in the oven.  After one hour, turn the meat and remove the cinnamon stick.  Cook another hour or until the meat is tender.  When done remove the meat from the pot.

Remove the meat

Remove the meat

Take the juices from the pot, and in batches puree. Strain the blended mixture.

Strain the sauce

Strain the sauce

Once the meat has cooled, shred it.

Shred the meat

Shred the meat

Then add the strained sauce to the meat.

Add the sauce to the meat

Add the sauce to the meat

You can use this meat in enchiladas, tacos, or try it in a tostada!

This was really yummy and I hope that you try it! Thanks for stopping by today and have a wonderful Monday!

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That Cabernet was so good in that stew that I posted yesterday, I had to try it with chicken! What? Red wine with chicken? You betcha! This dish is rich in flavor and is easy to make! This recipe comes from “Cooking with Wine” written by Virginia and Robert Hoffman, with a couple of modifications…Here is a preview…

Preview

Preview

Ready to head into the kitchen?

Ingredients
2 TBS extra virgin olive oil
1 1/2#’s boneless chicken thighs
1/2 of a large onion, chopped
3/4 cup Cabernet Sauvignon
2 carrots, peeled and cut into chunks
1 28 oz. can diced tomatoes with the juice
8 cloves of garlic, peeled, smashed and cut in half
1 15 oz. can of garbanzo beans, drained and rinsed
1 lemon, cut into slices, seeds removed
5 TBS capers, rinsed
1/2 tsp red pepper flakes
parsley for garnish

Take the chicken out and let it sit while preparing the rest of the food. Get the onion chopped, and the wine measured out. Then in a bowl, combine the carrots, tomatoes, garlic, garbanzo beans, lemon, capers and red pepper flakes.

Carrots, tomatoes, garlic, garbanzos, lemon, capers and red pepper flakes

Carrots, tomatoes, garlic, garbanzos, lemon, capers and red pepper flakes

In a fry pan, add the oil and heat over medium high heat. When hot add the chicken and brown on both sides.

Brown the chicken

Brown the chicken

When browned add the onions and cook until the onions wilt. Then add the wine

A pouring shot for Conor!

A pouring shot for Conor!

and cook for about 5 minutes reducing the volume of fluid by half.

Reduce the liquid

Reduce the liquid

Then add the vegetable mixture.

Add the vegetable mixture

Add the vegetable mixture

Reduce the heat to medium and cook for about 15 minutes covered. Then remove the pieces of lemon from the pan, and cook another 15-20 minutes.

Lemon removed...

Lemon removed…

I served this up over jasmine rice and topped the dish with the parsley.

Dinner is served!

Dinner is served!

Don’t forget to have a glass of Cabernet with this dish! It is a perfect compliment!

Thanks for stopping by today! I hope that this dish inspires you enough that you would like to try it! If you do, let me kno2w! Have a good day!

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We have not had a stew since the winter season, and I decided that it was time for another! I modified a recipe that I found in the cookbook “Herbs and Spices Cookbook” written by Virginia and Robert Hoffman. The aromas wafted through the house as this cooked and they just got better and better as it slow cooked in the oven! Use a cast iron dutch oven if you have one!  A quick preview:

Preview!

Preview!

Ingredients:
3/4 cup of flour, with salt and pepper added
3#’s boneless beef chuck, cut into 1 1/2″ chunks
5 TBS extra virgin olive oil
1 large onion, sliced thin
6 cloves of garlic, minced
2 cups of Cabernet Sauvignon
1 can of beef stock
3 TBS chopped Italian parsley
8 sprigs of fresh oregano
10 sprigs of fresh thyme
1 bay leaf
2 slices of bacon, chopped
2 Roma tomatoes, chopped
3/4# crimini mushrooms, thickly sliced
1 large portobello mushroom, sliced and each slice cut into four
3 TBS butter
fresh parsley for garnish

The first thing I did was get my initial ingredients together. This includes the flour mixture, cutting up the beef, slicing the onion, mincing the garlic, measuring out the wine, opening the beef stock, and chopping the parsley, and removing the leaves from the stems of the oregano and thyme, and then crushing them to release their oils. This took about an hour to do.

Cut up chuck

Cut up chuck

Onions and garlic

Onions and garlic

Fresh thyme and oregano

Fresh thyme and oregano

I then got out the cast iron dutch oven and add two TBS of the olive oil. Then take all the beef and add it to the bag of flour. Shake the bag so that the meat gets coated. Heat the oil over medium high heat, and set your oven to 325 degrees. When the oil is hot add pieces of meat in a single layer in the pot.

Start browning the beef

Start browning the beef

You will be doing batches of the meat, and I was able to brown all of it in three batches. Brown the meat evenly. Set aside the browned meat in a bowl as you cook the remaining meat.

Browned beef

Browned beef

For the third batch you will need to add a bit more oil.

When all the meat is browned, add it all back to the pot, including the juices that have accumulated at the bottom of the bowl. Then stir in the onion and garlic.

Add the onion and garlic

Add the onion and garlic

Turn the heat down to medium. Cook until you see the edges of the onion just starting to soften. Then add in the Cabernet and enjoy the aromas! Next add the beef stock so that the meat is covered. Next add the fresh herbs and the bay leaf. Cover the pot and place this in the oven. Cook this for 2 hours.

After about an hour and a half, cook the bacon until it is just done, and then set aside on paper towel to drain.

Brown the bacon

Brown the bacon

Then add the tomatoes to the bacon grease and cook down for about 5 minutes.

The tomatoes are ready

The tomatoes are ready

Add back the bacon to combine, and then add this to the stew in the pot. Add a bit more red wine and beef stock if the stew appears to be thick. Cook for another half hour.

While this is cooking, get your mushrooms prepared

Mushrooms are ready

Mushrooms are ready

and in a skillet add the butter. Heat over medium high heat and saute the mushrooms until they are just tender.

Sauteed mushrooms

Sauteed mushrooms

Turn the heat off, and let this sit. The mushrooms will continue to release their juices.

After the 30 minutes of cooking has gone by, remove the stew from the oven, add the mushrooms, and combine.

Mushrooms are added to the pot

Mushrooms are added to the pot

Then serve it up in bowls and top with a sprig of parsley!

Dinner is served!

Dinner is served!

Don’t forget to have a glass of Cabernet Sauvignon with your stew! It is a perfect pairing!

I hope that you enjoyed this post, and that you try this wonderful stew that is chock full of intense hearty flavors! Let me know if you do!

Thank you for stopping by, and have a splendid Sunday!

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