Beef, Beer & Barley Stew

Just saying the words, "Beef, Beer, & Barley" makes me think of a Kevin Fowler song (Beer, Bait, & Ammo).  It's probably what made me break out the Shiner Bock to enjoy with it! This recipe is perfect for the wet, rainy weather we are having in San Diego tonight. You can do this on the stove top or in a Crock Pot.  I hope you get the chance to enjoy the flavors, too! PS--Don't skip the horseradish at the end, because it really finishes the flavors of the stew and make it dance (to above said song) in your mouth! ;)

Yield: 8 servings

Ingredients

• 3  tablespoons  olive oil
• 3  pound  beef stew meat
• 2  teaspoons  salt, divided
• 1  teaspoon  black pepper
• 1/4 cup flour
• 1 onion,  coarsely chopped onion
• 3  bay leaves
• 1/2 tsp thyme
• 3  tablespoons  tomato paste
• 2  cups  (1 1/2-inch-thick) slices carrot
• 2  cups  chopped peeled turnips (about 1 pound)
• 1  cup  uncooked pearl barley
• 5-7  garlic cloves, minced and divided
• 2  (8-ounce) packages mushrooms, quartered
• 1  cup  water
• 4  cups  low-salt beef broth
• 3  tablespoons  Worcestershire sauce
• 1  (12-ounce) bottle dark beer (such as Shiner Bock)
• fresh parsley, chopped
• prepared horseradish

Directions

Toss stew meat with flour, salt, and pepper. Heat oil in a stockpot over medium-high heat. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Do this in batches instead of crowding the pan and cooling the oil.  

Place the cooked meat into a crock pot. Add onion and cook for 3 minutes then add garlic and cook for an additional 3 minutes. Add broth and scrape up brown bits.  Pour over meat in crock pot.

ingredients

turnips (peeled and chopped, whole on the right)

Shiner Bock Beer--HECK YES!

Pearl Barley

Stir in tomato paste.  Add carrot, turnips, barley, and mushrooms to the crock pot. Add water, Worcestershire, and beer. Toss in bay leaves and thyme. Cook for 6-8 hours in a crock pot. 

Season with salt & pepper to taste. Ladle about 2 cups stew into each of 8 bowls. Top each serving with parsley and 1 horseradish. Crack open a beer and ENJOY!!

Enjoy!

Slow Cooking Monday & Delicious Cookies!

This is a quickie, because it's late and honestly these aren't my recipes.  :) Today, I threw together jambalaya in my crockpot (the house smells wonderful now), whipped up Marie Callender's Cornbread (so simple and tasty why fuss with making it from scratch?), and these fabulous Orange Cranberry Oatmeal Cookies (with some minor adjustments).  My fellow Foodie Dietitian and great friend, Katie Clark came over to enjoy the meal with me!  She is the one who has the great blog Fiber is the Future. If you have questions about fiber check out her fabulous blog!

So, on with the recipes!  First, I made Emeril's Jambalaya recipe.  http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html
Here are my changes:

1. I used the crockpot!  I cooked the chicken fast on the stove top and then cubed it into the crockpot and layered the ingredients).
2. Chicken andoiulle sausage is the way to go! Far less fat!
3. I did not use oil, nor did I saute my veggies to begin with--I put everything in the crockpot and turned the thing on!  Magic happens people!  ;o)
4. Add in the shrimp for the last 15 minutes of cooking (I used a bag of frozen shrimp from Trader Joe's)
5. I only used 1 cup chicken broth, because in a crock pot you don't need as much liquid.
6. Serve over brown rice--prepared with remaining chicken broth in place of water!

Okay and now the cookies!!  Wow!  These are lifted from a new food blog I found on Foodgawker.

The following recipe is from this blog: http://danazia.wordpress.com/2009/12/03/the-holiday-cookie-quest/

Orange Cranberry & Choco-Oat Cookies

1 cup of dried cranberries

½ cup orange juice

½ cup white sugar

½ cup brown sugar

¼ cup butter, room temp

3 tbls of honey

1 large egg

1 ½ cups of whole wheat pastry flour

1 teaspoon of baking soda

½ teaspoon of baking powder

½ teaspoon of salt

3 cups of oatmeal

1/3 cup chopped walnuts

1 tablespoon orange zest

Preparation

Preheat oven to 350 degrees

Combine the cranberries and orange juice in a small bowl, cover and let stand while you make the cookies. Beat the sugars and butter until light and fluffy. Mix in honey and egg then add the cranberries and orange juice.

Combine flour, soda, powder and salt in a separate bowl and enthusiastically whisk together. Toss in the oatmeal, walnuts and orange zest and whisk some more.

Add the flour mixture to the sugar mixture and blend together till just right. Drop loving spoonfuls onto lightly oiled baking sheets and bake for about 8-10 minutes, depending the size of your cookies.

Here are my changes:

1. Added semi-sweet chocolate chips, 1/3 cup
2. Used orange cranberries (it's what I had on hand)
3. Switched out the walnuts for pecans, because it's 1) what I had and 2) I really prefer them with these other flavors
4. Made 3 1/2 dozen and cooked for 10 minutes (I have a convection oven)
5. Used 1 cup whole wheat flour and 1/2 cup all purpose (again, it's what I had on hand)

Good news too...I already put 3 dozen in the freezer so I don't nosh on them all week!!  I have to show some restraint.  They really are that good!!!  I hope you try them and comment on them, too!

Drunk Beef Stew

Who doesn't love to come home to the smell of dinner already prepared?  You don't need a personal chef to do that, instead opt for a Crockpot!  I am in the midst of my graduate finals for the semester, and the last thing I have time to do is whip up a fancy dinner for one.  I have two sizes of CrockPots--1 small and 1 large.  This allows me to tailor my size based on my recipe and my personal needs.  For this recipe I went with my large recipe, because I love the way the flavors meld into delicious leftovers! 

Beef Stew (Simplified)
Ingredients:

• 6 lbs beef round roast (1 lb per person)
• 1/4 cup flour
• 1 Tbsp canola oil (or vegetable oil)
• 1 pkg beef stew packet (McCormick)
• 2 onions, quartered
• 1 lb baby carrots
• 12 new potatoes
• 1 cup red wine (doesn't have to be an expensive bottle, but something you would drink!)
• water

Directions:
Cube meat and toss with flour.  Heat a skillet with 1 tbsp of oil and brown meat on all sides (create a crust on the meat to keep the moisture locked in).  Remove beef and place in crockpot.  To the pan add the wine and beef stew packet.  Bring to a simmer and scrape up all of the browned bits from the bottom. Pour over top of the meat.  Layer onions, potatoes and carrots then barely cover with water.  Cook on high for 4 hours or on low for 6-10 hours.  Serve with crusty bread or corn bread for a complete meal!  If you want a pop of color before it hits the table add it 1/4cup of chopped fresh parsley to the stew.  If you crave a kick add in 1 Tbsp of horseradish!  Enjoy!  Don't forget to pour yourself a glass of the red wine to sip with your meal--you deserve it!

Savory Butternut Squash Soup--Perfect for the Holidays!

Creamy soups don't always require cream to give them that velvety texture.  My favorite fall squash is butternut.  Butternut squashes are packed with beta-carotene, fiber, and has only 80 Calories per cup!  This soup makes for a great addition to any potluck or as a starter for your next dinner party!  I always enjoy it for lunch the next day! 

Main Course

Creamy Butternut Squash Soup

Ingredients:

2 tsp Olive Oil

1 Onion, chopped

1 stalk Celery, chopped

2 bags Frozen Butternut Squash

1 box Chicken or Vegetable Broth

1/4—1/2tsp Dried Sage

1—2Tbsp Butter, unsalted

Sea Salt to taste

Directions:

In a stock pot, sauté onion and celery in olive oil for 5 minutes. Add butternut squash and sauté for 5 minutes. Season with sage and add chicken broth. Bring soup to a boil and then drop to a simmer for 20-30 minutes. Blend with a blending stick or in a blender. Stir in butter to the soup and season with salt.

Curl Up with a Warm Bowl of Corn Chowder

When you walk in the door and have the smells of dinner dance on your tongue you know you can sit back and relax.  A slow-cooker (aka CrockPot) gives you the ability to kick off your shoes, scoop up a big bowl of something warm, and relax after a long work day.  Tonight is corn chowder, and this one takes the cake as something simple!  Plan a day next week to prepare this delicious slow-cooker meal!
Fiesta Corn Chowder
Serves 4
Ingredients:
1 bag frozen corn (if you can find the Southwest Corn use it)
1/2 bag Oreida frozen potatoes with peppers and onions
1 can Campbell's Fiesta Cheddar Soup (you can use the plain cheese soup, too)
1 can chicken broth, low sodium

3 chicken breasts, cooked and cubed (or frozen cooked chicken strips, rotisserie, etc.)

Directions:

Pour corn, potatoes, cheddar soup, and broth into slow cooker.  Turn on (low for 6-8 hours or high for 4 hours).  Add the chicken in during the last hour to 30 minutes to reheat.  Garnish with cilantro and serve.  Toss in a salad for a complete meal! Enjoy!

Break Out the Chili Beans!

The fall just doesn't seem fall-like without a pot of chili brewing in the Crock Pot. For my first weekend home in the past 6 weekends I have decided to whip up my favorite pot of chili and break in the fall with style. My recipe comes to you without any bells nor whistles, but I always get raves about it. The nice thing about the recipe is that you can embelish a bit where you like, or where your pantry takes you.
So cheers to you and yours (as I kick up my Tony Lamas, drink an ice cold Sierra Nevada, and savor my cornbread and chili). Let me know what you think! I'll just sit back and listen to a little Texas Country Music (REK, RRB, or Bingham) and enjoy the rest of my night!
Wendy's Chili
Ingredients:
1 lb. extra lean ground beef or turkey breast
1 onion, chopped
3 cloves garlic, chopped
1 large can tomatoes
1 (14.5 oz) can pinto beans (drained)
1 (14.5 oz) can kidney beans (drained)
1-3 Tbsp. chili powder (I grind my own pasilla chili peppers for this)
1/2 tsp. cumin
1 tsp. salt
1/2 tsp. cracked pepper
Optionals: Green onions, cheddar cheese, sour cream, Fritos, cilantro, or chopped jalapeños
Directions:
In a skillet brown your meat, onions, and garlic together. Add spices. Place in Crock Pot and pour tomatoes and beans on top. Stir and cook for 6-8 hours. Truly this is always best on day 2, but I love the way it makes my house smell and my stomach grumble! Enjoy! I did!!

PS--New camera!!!

Cheesey Broccoli & Cauliflower Soup

I lied! Just when I thought I could get away I decided that my recipe tonight needed to be shared. Earlier this week I had prepared steamed broccoli & cauliflower, but of course eating for one these days leaves a lot of leftovers so I needed something else to prepare. While walking through the aisles I had a wave of nostalgia roll over me and I picked up a can of Campbell's Cheese Soup--not low sodium, and not low in fat. This is the base for the soup, but certainly not where all the nutrition and flavor comes from! So, if you are feeling in the mood for a lighter rendition of a cheesey broccoli & cauliflower soup consider this a quick and easy alternative that can be done in the ease of your Crock Pot! I loved coming home to the smells of this soup! Enjoy!

Ingredients:

1 can Campbell's Cheese or Fiesta Cheese Soup

4 cups Broccoli & Cauliflower chopped (I just used a chopper for this)

1 can Chicken Broth, low sodium

1/2 cup Cheddar Cheese, grated

Fresh Cracked Pepper to taste

Directions:

Place cheese soup mix, veggies, and broth in a crock pot and stir. Cook on low for 6-8 hours. Just before serving stir in cheddar cheese and cracked pepper. Yes, it's that simple! Enjoy!

Crock Pot Gumbo for Brooke!

Is it easy? Yes, Brooke, it's easy, but be sure not to cook for yourself on your birthday! ;o)

On any given busy day I often opt to pull out the CrockPot (aka Slow Cooker). Today we were over 90*F (hot for us), and the last thing I needed to do was turn on my oven--hence a perfect reason to pull out my crockpot! This gumbo recipe is perfect for any day of the year and better as leftovers! ENJOY!

Chicken & Sausage Gumbo

Serves 6-8 (depending on your portion size)

Ingredients:

3 chicken breasts, bone & skin

3 chicken thighs, bone & skin

Salt & Pepper

Cooking spray

1 yellow onion, diced

1 red & green bell pepper, each diced

1 celery stalk, chopped

3 cloves garlic, thick slices (don't mince for slow cooking)

1/3 cup canola oil

1/3 cup flour

3 cups chicken broth (I use Chicken Base 1 Tbsp + 3 cups water)

1 lb. chipotle or jalapeño turkey/chicken sausage (if you cannot find this use any turkey kielbasa-type sausage)

1 lb frozen, sliced okra

1/2 tsp cayenne pepper or 3 dashes hot sauce to preferred heat level

Rice or mashed potatoes to serve over

Directions:

• Season your chicken with salt & pepper. Spray skillet with cooking spray and bring to a medium-high heat. Add chicken, skin side down, and cook for 7 minutes, flip and cook for another 3-5 minutes. Place chicken in crock pot, skin side down.


• Meanwhile, prep your vegetables on a cutting board. Once you pull out your chicken, toss in your vegetables (peppers, onions, celery). Cook for 5 minutes and add garlic and cook for another 1-2 minutes. Pour veggies over chicken in crock pot.


• Next, in the same skillet add 1/3 cup of oil and have your flour ready. Once the oil gets warm, add in flour and whisk until blended. Continue to whisk your roux until it gets a golden or light brown color--about 7-10 minutes. Add in chicken broth and cook until thickened. Pour thickened mixture over veggies and chicken in crock pot.


• Slice sausage in 2" thick rounds and add to mixture.


• Cook mixture for 3 hours on high or 5-8 hours on low. The last 30 minutes of cooking add in your okra. The okra will thicken your base, too. This is also a perfect time to start rice or potatoes, which ever you prefer is fine. Stir in your cayenne or hot sauce and season as needed with S&P.


• If you would like to add in seafood wait until the last 5 minutes of cooking to add in shrimp or scallops.

Inverted Shepherd's Pie--Quick & Easy!

As a military spouse I often find myself dining alone; thus, I am always trying to muster up the excitement to eat alone. I know it's easier to pick something up, but it's definitely not healthier in the long run nor kind on a bank account. With that said, I often break out my Crockpot (aka Slow Cooker). Today, I had to work and then head out the door to grad class; so, I opened up all of my cabinets and created the following:

Inverted Shepherd Pie

Serves 2 (or 1 with leftovers! and yes, this can be doubled to meet your family size)

Ingredients:

1/2 lb. extra lean ground beef (or soy crumbles for my vegetarian readers)

2 Lg carrots, cut into 2 inch pieces

2 cups frozen green beans or peas

1/2 onion

1/2 pkg McCormick's Beef Stew Mix

2 cups water

1 russet potato--leave the skin on!

2-3 Tb. skim milk

1 Tb. butter

1/4 cup parsley, chopped (or 2 ts. dry)

Directions:

In a skillet cook ground beef. In Crockpot add cooked ground beef, carrots, green beans, onion, season mix, and water. Cook for 4-8 hours on low.

When you get home you have three choices: 1)make mashed potatoes from scratch (which may take 20 minutes), 2)break out the refrigerator kind, or 3) use instant--your choice! To make them from scratch: cut potato into 2 inch chunks (large pieces). Place chunks into a soup pot and cover with cold water. Bring water to a boil, cover, and turn down the heat to a medium-low for 10-15 minutes (or until fork pierces the skin easily). Meanwhile heat milk in a microwave safe bowl for 30 seconds to a minute and then add butter. Once the potato is done, drain, and return to pan. Mash with milk mixture and add parsley to finish. Wait on adding salt until you taste it with the meat mixture. In a bowl, scoop mashed potatoes and ladle meat & vegetables over top. Add cheese if you desire, but it tasted delicious without! Enjoy! I did!!!

Ladle Up Some Curry...Butternut Style

An absolute favorite winter vegetable of mine is butternut squash. It's golden flesh just begs to be blended with savory flavors! When the mood strikes I may combine it with sage and chopped pancetta.....apples and maple.....rosemary and garlic.....or CURRY! Slicing and dicing a butternut squash can be a challenge without a little muscle behind it, but now you can find cubed butternut squash in the refrigerator section of many grocery stores. Inspired by the clouds rolling in overhead I feel the need for a warm bowl of soup! Let me know what you think!
Vegetarian or Not Coconut Curry Butternut Squash Soup
Ingredients:
2 Tbsp. olive oil
1 butternut squash, peeled, seeded, and cubed
1 box vegetable or chicken broth
1 onion, chopped
2 large carrots, chopped
2 cloves garlic, chopped
1 tsp. curry powder
½ cup coconut milk, freeze remainder in ice cube trays for later use
¼ cup cilantro or Basil to finish
Salt and Pepper to taste
Directions:
Sauté carrots and onion in olive oil for 5 minutes. Add butternut squash and garlic and sauté for an addition 5 minutes. Add broth and bring to a boil. Reduce temperature and add curry powder. Simmer for 20 minutes or until squash is tender. Either in a blender or with a blending tool purée soup. Stir in coconut milk, season with S&P, and serve with fresh herbs on top. Enjoy!

Soup can be prepared in a crockpot for 6-8 hours on low. Add coconut milk right before serving.