hearty beef stew {slow cooker}

since we have church at 1-4 now, i'm trying again to do a crock pot every sunday. however, i didn't make this sunday, i ended up making it on monday, but my plan was for sunday. too much information, i know. i really liked this recipe. i thought it was interesting the way you cook the carrots and potatoes (see the recipe). it definitely prevented them from being too mushy like what usually happens to carrots and potatoes in the crock pot. like i said, i liked this recipe, but for wade, so far he hasn't touched the leftovers. this one's from mel's kitchen cafe too.

*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browing = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!

*Serves 6-8

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Recipe Source: adapted from Cook’s Country Dec/Jan 2011

baked penne with chicken, broccoli and mozzarella

so i have been cooking, i've just been majorly slacking in my blogging endeavors. but since i tried two new recipes this week, both from mel's kitchen cafe, i figured i'd add them to the blog.

this one got two thumbs up from wade (who doesn't always love new recipes), who not only had thirds at dinner, but ate the leftovers two days in a row for lunch. if he doesn't love something i made for dinner, he won't touch the leftovers. but he loved this.

the recipe was pretty easy. i think next time i'd do the make-ahead version, since i always seem to have more time and less kids at home in the morning.

i didn't do the breadcrumb topping because any time i add breadcrumbs to the top of anything, it elicits moans and gnashing of teeth from seth. however, i didn't think of doing it on half, so maybe next time i'd do that. also, i didn't end up using as much of the sun-dried tomatoes because i was worried it was too much, but i think wade would've like it even more with more tomatoes.

*Note: See the asterisk below the recipe for make-ahead directions.

*Serves 6-8

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

calzones

these have been a favorite in our house, and they are so easy. Thought I would share how we do ours. I welcome any feedback on how you prep your calzones.

ingredients:

pizza dough (i buy the trader joes pizza dough, in the refrigerated section)

marinara sauce

fresh mozzarella (and please, don't do the pre-grated, yes it makes a difference)

pizza toppings of choice (I through in whatever I have on hand. pineapple/pepperoni, sausage/tomato/peppers)

olive oil

parmesan cheese

pizza/italian seasonings

let dough rise about 20 minutes. roll out dough and cut into sections. Chop toppings and cube mozzarella cheese. Add a few spoonfuls of marinara, toppings and cheese. Fold over dough and pinch it closed. Brush or spritz top with olive oil. Tope with parmesan cheese, and pizza or italian seasonings. Sometimes I also add a little garlic salt. Bake at 425 degrees for 10-12 minutes, or until dough is starting to brown. I serve with extra marinara on side for dipping.

sausage linguine

(with dollop of ricotta cheese prior to stirring it in)

so kelly - have you abandoned our cooking blog or do you not cook anymore?

this recipe was a hit with my whole family. I got it from my friend Anneli. I loved it because it called for all FRESH ingredients.

Ingredients:
Salt
1 pound linguini orwhole wheat linguini (I used a basil linguini)
1 tablespoon extra virgin olive oil (EVOO)
1 pound Italian sausage, sweet or hot

1 red chili pepper, very thinly sliced (I used a red bell pepper because I had it, tasted great)
3 large cloves garlic, very thinly sliced
1 pint cherry tomatoes or grape tomatoes
2 bundles arugula or1/3 pound baby arugula
Salt and pepper, to taste
1/2 cup cream (optional) (I substituted with less than a half cup of whole milk, which I had)
1 cup mascarpone or ricotta cheese (optional)

PREPARATION

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, reserving about 1/2 cup of the starchy cooking water just before draining.

Meanwhile, heat a large skillet over medium-high heat with EVOO, one turn of the pan. To the hot pan, add the sausage and brown and crumble it for 5 minutes. Add the chili pepper and garlic and toss for 1-2 minutes.

Add the cherry tomatoes and cover the pan with a tight-fitting lid to burst the tomatoes, 8-10 minutes. Shake the pan occasionally to move the tomatoes around a bit. When the skins start to burst, crack the softened tomatoes open with a cooking utensil.

Drain the pasta (remember to reserve 1/2 cup of the starchy cooking water) and toss it with the sausage, arugula and most of the starchy water, then season with salt and pepper, to taste. If you are using cream, toss the pasta for an additional minute to heat the cream through. If the sauce gets too tight, loosen it up with any remaining starchy water.If you are serving the pasta with mascarpone or ricotta, place a dollop on top of each serving for mixing in.

I used ricotta cheese because I thought since when is cheese optional? It did taste great with the cheese, but it tasted great without it too. So if you don't want the extra calories - or don't want to buy a tub of ricotta cheese (any ideas of what i can make with my extra ricotta?) this dish has plenty of flavor without it.

mexican salad

picture and recipe courtesy of shade clothing blog

I made this last week and it was delicious.

salad ingredients:

tortillas

romaine lettuce, chopped

3-4 green onions, chopped

½ bunch cilantro

1 (15 oz.) can black beans

¼ c. pitted black olives, chopped

sweet pork

shreddedCheddar cheese, grated

1 lg. tomato, diced

1-2 avocados, diced

spanish rice

Arrange as many oven-safe bowls that will comfortably fit on a cookie sheet. (My ceramic cereal worked perfect) Place one tortilla in each bowl, pressing down the bottom and forming the shell up the sides of the bowl. I sprayed mine with a little bit of olive oil. Bake at 425 degrees for 8-10 minutes until shells are brown around the edges.

sweet pork:

1 lb pork roast (I used a pork tenderloin)

1 cup salsa

1 cup brown sugar

place pork in crock pot. mix salsa with brown sugar and pour over pork. cook on low 6-8 hours. shred and return to crock pot to soak up sauce.

Creamy Tomatillo Dressing

I intended on making this dressing, but when i got to the store I saw a cilantro dressing that looked really good, so I bought that. next time I want to try to make the dressing.

1 ½ c. prepared buttermilk Ranch dressing

2 tomatillos, peeled, seeded and cut in half

4 Serrano chili peppers, seeded

10 sprigs cilantro

1 lime, juiced
Combine ranch dressing, tomatillos, peppers, cilantro and limejuice in a blender or food processor and processing until smooth and creamy. Refrigerate dressing in airtight container up to two weeks. Liquid may separate, but simply stir dressing until well mixed.

Assemble salad in tortilla bowls. I layered rice, then beans, pork, and all salad toppings.

terriyaki bow tie pasta & spinach salad

about time we update! is it only me or do you just not feel like cooking in the summer? so this is actually a recipe that Kelly made for us while she was in town. But she is on another trip, and I snapped the picture, so thought I would put it up for her. And nothing is better in summer than a good salad. And this one is delicious.

SALAD:

2 cups cooked chicken (diced)

1 - 16oz. bow tie pasta, aka farfalle (cooked)

1 1/2 bag spinach

1 - 6oz. bag craisins

1 can mandarin oranges (drained)

water chestnuts, chopped

1 bunch green onions (chopped)

1/3 cup sesame seeds

6oz honey roasted peanuts

DRESSING:

1 cup oil

2/3 cup teriyaki sauce

2/3 cup vinegar

6 Tbs sugar

1/2 tsp salt

1/2 tsp pepper

DIRECTIONS:Cook the pasta. Set aside.Mix the ingredients for the dressing together.Pour the dressing over cooked, drained bow tie pasta and marinate.Put the rest of the salad ingredients in bowl (except peanuts because they will go soggy).Add pasta mix. Stir until all the salad is coated with the dressing.Add peanuts last, right before serving.

source: adapted from Just Cook Already

Chicken Cordon Bleu

I made chicken cordon bleu last night for the first time. Turned out pretty dang good. I know this one does not need much explanation, but thought I would share a trick.

Since rolling them is sometimes pretty tricky (and messy), not to mention I don't have a meat pounder, I instead sliced the chicken breast in the middle to make a little pocket, then rolled up a slice of ham and swiss cheese, and stuck it in the pocket. They turned out perfect.

ingredients:

chicken

swiss cheese

butter

bread crumbs

after stuffing chicken breast, roll it in melted butter and then roll in bread crumbs. bake at 350 for about 40 minutes.

I would love to hear any other variations/ideas for cordon bleu.