Posts Tagged ‘ recipes ’

Food Pr0n: Beef Stew

Last weekend at the grocery store, I made sure to pick up the ingredients for beef stew so I could try out the crockpot that I’ve had for a while  but never actually used.  I made stew Friday, throwing everything together into the crockpot and leaving it to cook while I went about my The Day From Hell™, and everything was ready when Roger got home, which was just awesome.  It turned out pretty damn good, if I do say so myself.

Again, I forgot to take pictures.

Note: The recipe below is for a crockpot/slowcooker, but I’ll include additional notes at the end on how to adapt it to stovetop pots, since that’s what this recipe originally came from.

Ingredients:
This serves probably 4-6 people, depending on portion sizes. We got about six bowls out of ours total.
3lb stewing beef
6 medium potatoes (I used russet, but whatever you like works)
A similar quantity of carrot (to taste, really. I cut it down to about 1/2 the amount of potato since I’m not that into carrot, but YMMV)
1 cup all-purpose flour
1 tablespoon Worcestershire sauce (it’s pronounces wuss-ter-shir)
2 tins condensed beef broth
2 tins cold water (I just re-used the beef broth tins)
2 bay leaves
Table salt
Garlic salt

Instructions:
If your meat isn’t already cut into cubes about an inch around, defrost and do so (you’ll need to take it out of the freezer and put it into the fridge the day before to defrost it). Really, because of the cooking time in the crockpot this works equally well with defrosted or frozen meat, so long as it’s cut to size.

Put the meat into the crockpot, cover with flour.

Wash and cut potato, carrot, any other vegetables you want to add into inch-ish chunks. Add vegetables and bay leaves to crockpot.

Add in Worcestershire sauce, beef broth and water. I tend to mix these together in a bowl first, because of the limited stirring room once the vegetables are in the crockpot.

Add garlic salt and table salt to taste – a light shake of each works well for me.

Stir everything up.

Put on High for 6 hours or Low for 10 hours.

Et voila!  I served in bowls with fresh dinner rolls, and it was just divine.

Instructions (non-crockpot):
Instead of being able to dump everything into the crockpot and let it simmer most of the day, you’ll have to start it off and then add the remaining ingredients towards the end.  It takes less time overall, but I find it easier to just leave everything in the crockpot than to keep coming back to check pots.

The vegetables still need to be washed and cut up, and the meat cubed. You will need to defrost the meat ahead of time.

Put beef broth, water, meat, carrot, and any other non-potato vegetables into a large pot. Bring to a boil, then cover and let simmer on low for about 90 minutes.

Once the time is up, add the potatoes, Worcestershire sauce, salt, garlic salt, flour and bay leaves to the pot. If necessary, add just enough water to cover the ingredients.

Stir, cover again, and simmer on low for another 60 minutes. Check periodically to ensure there is enough liquid.

And serve!

Food Pr0n: Chicken Parmigiana

My existential crisis is still ongoing, but I thought I’d take a few minutes out from moping about and making lists to brag about the wicked-tasty (and easy) chicken parmigiana I made last night.  I should have taken pictures, but I didn’t think of that until after the fact. I don’t cook very often, but this turned out really well.  We picked up the makings of beef stew in the grocery store today, so I might try that some time this weekend.

Ingredients:

2 boneless skinless chicken breasts
1 jar tomato-based pasta or marinara sauce
Mozzarella cheese to taste
Pasta (optional)

Instructions:

Bake the chicken breasts in the oven until cooked.  I cooked mine from frozen for 20 minutes at 350, flipped, and another 20.  While the chicken was cooking, I pre-heated the pasta sauce on a pan on the stove to save time at the end, and set Roger to the v important task of grating the cheese.  We like a lot of cheese, and I’m bad at being lactose intolerant.

I then cut the cooked chicken into pieces to it would fit in the small deep cake tin baking tray I have, but you could totally cut out that step and use them whole.  I lined the bottom of the deep cake tin baking tray with a thin layer of the heated sauce, tossed the chicken pieces in, then covered it all with the rest of the sauce and put the grated cheese on top.

Then everything went back into the oven for another 10 minutes, until the cheese was melted and everything was warm through.  Once it was baking I tossed some penne pasta into a pan of boiling water to serve with the chicken, though it was mean and did not want to cook in the time limit and I had to serve it al dente.   Which is fine with me.  Less so with Roger, but he ate it, so I guess it was okay.

Once everything was ready, we served the chicken on a bed of penne.  With using the whole jar of sauce for the chicken, there was plenty for the pasta as well.

Et voila!  Tasty and easy chicken parmigiana.

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