Italian Beef Stew

The weather here has dropped about 30 degrees this week. And i can think of nothing better than some beef stew on a lazy Saturday afternoon. I was particularly impressed with this beef stew, it is chocked full of flavor. In keeping up with my new lighter diet this fits in pretty well. Lets just say there were no leftovers. It looks a little time consuming but it was rather easy, say warm and enjoy

adapted from Cooking Light Magazine.

Recipe:
1 tsp / 2 tbsp oil oil divided
1 1/2 cup chopped onion
1/2 chopped carrot
1 tbsp minced garlic
1/4 cup all purpose flour
2 lbs boneless chuck roast, trimmed and cut into cubes ( i used a venison loin)
1 1/2 tsp salt
1 1/2 tsp pepper
1 cup dry red wine or marsala cooking wine
1 package grape tomatoes quartered
1 1/2 cups low sodium beef broth
1/2 cup water
2 tsp oregano
2 tsp thyme
1 package mushrooms quartered
3/4 cup sliced carrots
2 tsp basil
1 tsp parsley
5 to 8 fingerling potatoes quartered


Heat your dutch oven or just a pot to medium-high heat. Once heated add 1 teaspoon oil. Add onion and chopped carrot, saute 8 minutes stirring occasionally. now add in your garlic, saute 45 seconds. Remove, and transfer to another bowl and set aside.

Next add 2 tbsp oil to the pan. Dredge your cubed meat in the flour . Transfer meat to pain to sear. While meat is cooking. all your salt and pepper to it. This process takes about 6 minutes until meat is brown on all sides, Remove your meat from the heat by transferring to another bowl and set aside.

Add wine to pan. Bring wine to a boil scraping the remnants on the pan to mix while the wine boils. Cook until reduced to about 1/3 cup, this takes about 5 minutes. Now add your meat and the onion carrot mixture back to the pot with your wine, as well as the rest of your ingredients. reduce to medium low heat, cover and cook for 45 minutes, stirring occasionally. Uncover and reduce hear to simmer an additional 15 to 20 minutes until all your vegetables are completely cooked. And enjoy!

Fingerling potatoes

For those of you who are not familiar with these little potatoes are missing out big time. They have become my latest trend since i have found them and go perfect with any dish, This recipe is just one of mine (and the hubby) favorite ways to serve them. They have a nice crispy texture and the combination of herbs is just perfect to me. I hope you enjoy.

Since its just the 2 of us it is a small portioned recipe for 2 so you might want to bump it up a notch for your family size.

5 to 8 fingerling potatoes
salt to taste
pepper to taste
olive oil non stick cooking spray
2 tablespoons olive oil
1/2 tbsp thyme
1/2 tbsp rosemary

First I always wash everything, it does not matter what I am doing with it,
Then put your potatoes in a pot of boiling water and let them boil.

Boil until tender,  when you can poke a fork through with ease. Be careful to not overcook as they will not hold up well at all.

When potatoes are tender, remove from heat and pour them in a strainer to cool, I usually give mine about 10 to 15 minutes.

Transfer from colander to cutting board and slice in half long ways. Once done transfer to a bowl.

Give your potatoes a generous spray with your cooking oil then give them a little toss in the bowl.

Now it's time to give them a little flavor. Add your salt, pepper, thyme, and rosemary. Give your potatoes another little toss around it even out your seasoning and herbs. Go ahead and put your skillet on the stove and turn it on med high heat. Let your oil get bubbling hot and then carefully place your potatoes flesh side down in the skillet.

Depending on how your stove top heats mine usually cook about 3 to 5 minutes until the  bottom is nice, brown and crispy. And these really are the best when eaten fresh and hot! Enjoy.

Soy & Brown Sugar Salmon

Tonight we had one of my faves to cook. Its simple but one of the yummiest things ever. Note when you buy fresh fish do not let the fish guy drop it on the counter. It has a large rip in it like so. I was slightly miffed when i got home. But perfect looking or not it was delicious. Today was busy we spent the morning at the Greek festival, and the later part of the afternoon at the international market. I love that place, could spend all day in there, but i would leave with no money. So back on track here everything i used was incredibly fresh so hope you enjoy.

Recipe:

1 pound fresh salmon fillet
lemon pepper to taste
garlic powder to taste
sea salt taste, finely ground
1/3 cup water
1/3 cup soy sauce
1/3 cup ponzu sauce (optional)
1/4 cup olive oil

Place salmon in square dish or Ziploc bag to marinade. In a separate bowl whisk together seasonings, soy sauce, ponzu, water, and oil. once blended well Pour over your salmon and set aside for 30 minutes to 1 hour.


When you salmon is properly marinated, pour out your marinade, now you have several options. I put mine in a fish steamer and it took about 5 to 10 minutes to steam. For those of you that aren't endowed with every kitchen gadget know to man like me you can also put it in a casserole dish cover with foil and bake for 15 to 20 minutes at 350. Happy Cooking !

I'll have some side dishes coming soon...

Spinach, Mushroom, and Feta Quiche

So yesterday morning, I apparently woke up feeling mighty productive and thought i would whip myself up a little breakfast before work. And the result was wonderful ( and mostly healthy). When I cook it usually equates to whatever is in my fridge at the time unless, dare i say i have a pinterest experiment, which by the way happens often, and following the recipe happens NEVER. I just cant help myself. I have to change it up. What can i say it seems to be genetic. Thanks Dad and Dandy! Sp I hope if any of your guys have tried any of my recipes yet you are enjoying them as much as I enjoy doing this!

start by preheating the oven to 350. Now lets move on to the mushrooms by chopping, then saute your mushrooms. i did not put any olive oil in the pan. i gave then a good spray with my olive oil nonstick spray and tossed them around. add some salt and pepper and a little garlic to taste and let them do their thing in the pan for a minute. 

While the mushrooms cook. I then mixed up my egg concoction.  In a medium bowl mix your eggs, milk, mozzarella and feta. By now the mushrooms should be looking good. Before they are done. Put your fresh spinach on top of the mushrooms just a minute or 2 to allow it to wilt. 

Once the spinach is wilted. Remove from heat and add the spinach and mushroom mixture into the bowl with you egg mixture . Give it a good swirl together with the spatula and then pour into a greased dish. i used a pie dish and it seems to be the perfect size. Slip it into the oven for about 45 minutes to an hour. Keep in mind everyone's oven cooks a little different. When it has started to slightly brown on the top and you are sure the middle is solid it is done and ready to eat.

My apologies. i do not have my usual finished product picture. my camera apparently went wonky and my picture did not take.

But i hope you enjoy

RECIPE

5 to 8 fresh sliced mushrooms

1/2 tsp minced or granulated garlic

5 oz fresh spinach ( if you use frozen make sure that you let it thaw and get as much water out as possible or it will make your dish soupy)

1 cup egg substitute or 4 regular eggs

1 cup milk

2 oz feta

1/2 cup fat free mozzarella

salt and pepper to taste.

Veggie Pasta Bake

I have been on this clean eating kick lately. So I have been getting inventive with the veggies. To stay on my new health kick to continue on my weight loss goal,( cause lets face it we all could eat a little healthier) i am always looking for new ideas. You can only eat so many salads and baked fish! So here's tonight's dinner.

1 to 2 whole spaghetti squash (I used 2 medium sized ones)
2 tablespoons olive oil
1 red pepper diced
5 to 7 sliced mushrooms
1/2 a large onion chopped
1 zucchini diced
5 to 8 baby carrots or 1 whole large carrot
1 tablespoon minced garlic
1 large tomato or i can diced tomato
16 oz tomato sauce
1/2 cup shredded mozzarella split
1 teaspoon salt
1 teaspoon black pepper
paprika, thyme, rosemary to taste

Preheat oven to 375.

Take a knife and poke holes in the squash. put the whole squash in a baking dish and bake whole for 45 to 60 minutes until you can puncture with a fork easily. While your squash is cooking. chop you veggies (pepper, mushroom, onion, zucchini, carrots, and tomato). Put all your veggies in a pot and give then a good stir in your olive oil, then add your seasoning. Saute on medium heat just until they start to soften, DO NOT COOK ALL THE WAY, or your dish will be mushy! Remove from heat and stir in tomato sauce. By now your squash should be about done. Pull squash from oven and cut in half. scoop out the middle, it should look like pasta and take all the seeds. Mix squash, your tomato veggie mixture and half your cheese together and put in a greased casserole dish. Top with the rest of your  cheese and lower oven heat to 350 and bake 30 minutes until bubbly.

Pumpkin is the Reason for the Season!!!

It is HALLOWEEN time. Even though it's not halloweeeny ( I'm very aware that's not a word) they are pumpkin. My favorite time of the year it's getting cold. Time to get snuggled up with a good book,  some coffee,  and cook up a batch of these babies!




1/2 cup canola oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin , no LAZINESS with the pumpkin pie filling)
3/4 teaspoon ground cinnamon
1/4 teaspoon, heaping, ground nutmeg
1/4 teaspoon, heaping, ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour

Preheat the oven to 350. Grease Up your donut pan. Mine is a wilton six cavity. They are smaller so it made about a batch of 18. 
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth - some lumps will remain. ( I did not pull out the mixer, it is easy enough just to stir by hand)

Using a scant 1/4 cup of batter for each, fill the donut cavities 3/4 full. Bake the donuts for 12-14 minutes, until a toothpick inserted into the donut comes out clean.

Remove the donuts from the oven, let cool in pan for just a couple minutes.
Then you have your choice. 
1. Dip in butter and then give them a good toss in a cinamon sugar mixture
2.Donut Glaze- 1 cup powdered sugar
                     1 teaspoon vanilla
                     3 to 4 tablespoons milk
If you use the donut glaze let them cool a bit or it will just fall off. 

A Recipe for Me!

Well to start off, this is something i have wanted to try for awhile...(be patient please). I am very computer retarded. I have a passion for food. Most of my days off i can be found in my kitchen whipping up something for family and friends. As small as our family might be right now (just me and the hubby). I like to make everything for cheesecakes to cabbage rolls. Its amazing how you come into your own after college and discover this zest for life when you have the time to enjoy it. That is when i discovered my love to cook. Its amazing to bring someone joy just by making something to eat... Hope you enjoy!

"Food is the most primative form of comfort"
Sheilah Graham