The beef stew recipe I make is based on my good old Betty Crocker cookbook, I have the bridal edition but it appears she also puts it on her website. Sneaky Betty. I of course change it ;) but the key is low heat and slow cooking time. Or I make a pot roast and then throw extra veggies in when reheating (shredded, with gravy) and viola, beef stew. I had some beef tips from Omaha beef and it made some very yummy stew.
Beef Stew
2 pounds beef stew meat, cut into 1/2-inch pieces
2 cooking onions, diced
1 bag (16 oz) baby-cut carrots
2 cans (14.5 oz) diced tomatoes, undrained
32oz container beef broth
1 can (15 oz) tomato sauce
2/3 cup all-purpose flour
1 tablespoon corn starch
2 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoon sugar
1 teaspoon dried marjoram leaves
1 teaspoon herbs de provence
1 teaspoon garlic pepper
1/2 teaspoon pepper
12 medium red potatoes (1 1/2 lb), cut into bite sized pieces
1 cup frozen peas
1.Heat oven to 325°F.
2.In a large ovenproof Dutch oven, mix all ingredients except potatoes and peas. Cover and bake 2 hours, stirring once.
3.Stir in potatoes and peas. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
YUM. It's so good.
Made it with this crusty italian bread baked on a pizza stone.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Monday, October 4, 2010
Thursday, July 29, 2010
Lemon blueberry bread
Trying out this recipe, will let you know how it turns out :) not going to glaze it, since we're traveling by car tomorrow.
Lemon Blueberry Bread
Lemon Blueberry Bread
Sunday, September 20, 2009
crack banana bread
This doesn't taste like the "normal" banana bread, but mmmm its good. I had a piece for breakfast and just had a slice for a midnight (okay 1am) snack :)
Here is the original recipe on allrecipes (aptly named) best ever banana bread.
Here's how I made it ;) of course I changed it, I read the reviews and they sounded like good changes to me.
Best Ever Banana Bread
2 eggs, beaten
1/3 cup buttermilk
1/2 cup apple sauce
1 cup mashed bananas
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
dash of cinnamon (maybe 1/4 tsp)
poured some vanilla in (1/4-1/2 tsp)
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, apple sauce and bananas.
Sift together the sugar, flour, baking soda and salt. Add gradually to banana mixture and stir in cinnamon and vanilla. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
I made it with just a whisk and spatula, didn't even bust out the mixer ;) yum. It's good. And mine did take that long to bake, its a moist bread.
Here is the original recipe on allrecipes (aptly named) best ever banana bread.
Here's how I made it ;) of course I changed it, I read the reviews and they sounded like good changes to me.
Best Ever Banana Bread
2 eggs, beaten
1/3 cup buttermilk
1/2 cup apple sauce
1 cup mashed bananas
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
dash of cinnamon (maybe 1/4 tsp)
poured some vanilla in (1/4-1/2 tsp)
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, apple sauce and bananas.
Sift together the sugar, flour, baking soda and salt. Add gradually to banana mixture and stir in cinnamon and vanilla. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
I made it with just a whisk and spatula, didn't even bust out the mixer ;) yum. It's good. And mine did take that long to bake, its a moist bread.
Tuesday, August 4, 2009
vodka sauce
Tonight for dinner we had tomato vodka sauce with cheese tortellini, Abby's Chicken Rollantini, Easy Focaccia, and steamed zucchini/summer squash.
Everything was pretty good, I overdid the garlic a bit on the chicken, and even though there's only about 1/4 tsp red pepper flakes in the sauce it has some kick. Will see how the tortellini is leftover tomorrow ;)
Everything was pretty good, I overdid the garlic a bit on the chicken, and even though there's only about 1/4 tsp red pepper flakes in the sauce it has some kick. Will see how the tortellini is leftover tomorrow ;)
Sunday, March 15, 2009
time for an experiment... or 3
I have some strawberries headed south, so I think I'm going to make little coffee cake muffins using this recipe as a base. Mmm cream cheese involved? :) I will dice the strawberries and add right to the batter rather than use jam.
post baking notes: The strawberries in the batter made it a big too moist, I over filled my jumbo cups (made 6, should've at least made 8), I subbed sour cream for yogurt (its what I had), and I added 1 tsp vanilla and 1/4 tsp cinnamon to the batter. Great flavor though :) May try just a few slices of strawberry or Jam under the cream cheese layer next time.
My Mom hated corned beef and cabbage but would make it for my Grandpa when he was alive because he was pretty much 100% Irish and loved it. So, since she hated it and I also think it reminded her of Grandpa, she never made it. Ever. So I was walking thru Meijer today with Chris and he talked me into agreeing to make corned beef this year. I said sure but no cabbage because he won't eat that ;) So I am going to make this one (and do the recommendation of adding the seasoning packet with the brown sugar) and this soda bread. Will probably do the corned beef in the crock with 1 can Guinness and 1 can's worth of water, since I'm not a HUGE Guinness fan. Also will throw potatoes and carrots in with it towards the end. Was going to make beef stew for St. Pat's but NO ;) I don't recall even really eating corned beef except as lunch meat. Dad has a meat slicer so we can slice the leftovers and they can enjoy it again ;)
Will let you know how my experiments turn out. *evil laughter*
edited to add: I wasn't a fan of the corned beef, but I am not a huge fan of Guinness so that could be why ;) my husband liked it. I put carrots, potatoes, and onion diced up on the bottom, then the corned beef with brown sugar and the seasoning packed sprinkled on it, then 2 bottles of Guinness in my crock and let it cook about 9 hours. The Soda bread turned out pretty good, even with a cup of wheat flour in it since I ran out of AP flour. ;)
post baking notes: The strawberries in the batter made it a big too moist, I over filled my jumbo cups (made 6, should've at least made 8), I subbed sour cream for yogurt (its what I had), and I added 1 tsp vanilla and 1/4 tsp cinnamon to the batter. Great flavor though :) May try just a few slices of strawberry or Jam under the cream cheese layer next time.
My Mom hated corned beef and cabbage but would make it for my Grandpa when he was alive because he was pretty much 100% Irish and loved it. So, since she hated it and I also think it reminded her of Grandpa, she never made it. Ever. So I was walking thru Meijer today with Chris and he talked me into agreeing to make corned beef this year. I said sure but no cabbage because he won't eat that ;) So I am going to make this one (and do the recommendation of adding the seasoning packet with the brown sugar) and this soda bread. Will probably do the corned beef in the crock with 1 can Guinness and 1 can's worth of water, since I'm not a HUGE Guinness fan. Also will throw potatoes and carrots in with it towards the end. Was going to make beef stew for St. Pat's but NO ;) I don't recall even really eating corned beef except as lunch meat. Dad has a meat slicer so we can slice the leftovers and they can enjoy it again ;)
Will let you know how my experiments turn out. *evil laughter*
edited to add: I wasn't a fan of the corned beef, but I am not a huge fan of Guinness so that could be why ;) my husband liked it. I put carrots, potatoes, and onion diced up on the bottom, then the corned beef with brown sugar and the seasoning packed sprinkled on it, then 2 bottles of Guinness in my crock and let it cook about 9 hours. The Soda bread turned out pretty good, even with a cup of wheat flour in it since I ran out of AP flour. ;)
Friday, January 16, 2009
Beer bread & roast chicken
Wednesday night I made a roast chicken (partially to have leftovers for soup) and a nice wheat beer bread with some instant potatoes and frozen corn. I'm not wonder woman and my husband was out of town ;) so sue me for taking short cuts.
I don't mess with a good thing, and this wheat beer bread on allrecipes is a good thing. Only thing I do is spread a little butter on top so it gives it that nice flavor. Other than that I make it as is :) and Kathleen and I love to snack on it.
For the chicken I consulted a variety of recipes and came up with my own. Did the standard bake @ 350 for 20 minutes a pound (or until 180 degrees). It was pretty good but not the most amazing bird ever. I always forget roast chicken is so much more greasy than turkey. Should know that after I worked at Boston Market in high school and had to pick chicken all the time.
Here was my spice blend and ingredients, I couldn't tell you the measurements if I tried, maybe 1/4-1/2 tsp depending on how I like the spice. I just dumped it in a bowl till it looked right.
combined
1/4 cup butter, melted
thyme
crushed rosemary
sage
poultry seasoning
chives
minced onion flakes
garlic powder
salt
pepper
After I rinsed/patted the chicken I brushed it with that mix, and put some in the cavity. Then I hit it with some spray butter to make sure I got all the skin covered so it would brown. I also added a can of chicken broth to the pan so that I would have basting liquid and the chicken drippings/butter wouldn't bake on quite so badly. Basted it every 30 minutes or so and it turned out well. Next time I will use a rack so the skin on the bottom isn't so soggy and maybe use fresh garlic (and more of it). I didn't want the chicken to be too flavored as I want to use it for soup :)
I don't mess with a good thing, and this wheat beer bread on allrecipes is a good thing. Only thing I do is spread a little butter on top so it gives it that nice flavor. Other than that I make it as is :) and Kathleen and I love to snack on it.
For the chicken I consulted a variety of recipes and came up with my own. Did the standard bake @ 350 for 20 minutes a pound (or until 180 degrees). It was pretty good but not the most amazing bird ever. I always forget roast chicken is so much more greasy than turkey. Should know that after I worked at Boston Market in high school and had to pick chicken all the time.
Here was my spice blend and ingredients, I couldn't tell you the measurements if I tried, maybe 1/4-1/2 tsp depending on how I like the spice. I just dumped it in a bowl till it looked right.
combined
1/4 cup butter, melted
thyme
crushed rosemary
sage
poultry seasoning
chives
minced onion flakes
garlic powder
salt
pepper
After I rinsed/patted the chicken I brushed it with that mix, and put some in the cavity. Then I hit it with some spray butter to make sure I got all the skin covered so it would brown. I also added a can of chicken broth to the pan so that I would have basting liquid and the chicken drippings/butter wouldn't bake on quite so badly. Basted it every 30 minutes or so and it turned out well. Next time I will use a rack so the skin on the bottom isn't so soggy and maybe use fresh garlic (and more of it). I didn't want the chicken to be too flavored as I want to use it for soup :)
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