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Joan--We do seem to have a knack for picking some of the same foods or meals. 🙂
I do my stew completely on the stove top in a heavy Le Creuset pan, either the 5 1/2 - qt. or the 71/2 qt., depending on how much. After I brown the meat in avocado oil (low smoke point), I add minced garlic for about 40 seconds, then a cup of red wine to deglaze the pan. I return the meat to the pan, along with water, the spices, and the seasonings, except for the tomato paste, bring it to a boil, then let it simmer covered for two hours on the stove top. I think that the wine and the long simmer help tenderize the meat. I then add the carrots and potatoes, bring to boil, then cook on low medium heat (how exactly do I describe it?) for about 40 minutes, then add the sliced mushrooms, before adding the peas an hour after the potatoes and carrots.
I can see how it would work well in the oven, since that is what I used to do when I would make pot roast.
On Monday morning, I baked my Pumpkin Snacking Cake, which should keep us in dessert for three days. Given that the weather has cooled, and it was only in the 70s today, I also took the opportunity to bake another batch of the orange pecan biscotti, so that I can take advantage of the zest from my remaining Cara Cara oranges. I also baked Dutch Oven rolls (2/3 whole wheat) to go with the stew we had for dinner
Chocomouse, your husband is definitely a grill fanatic.
I had planned roast chicken for Monday's dinner, but the chicken, which had been in the refrigerator for three and a half days was still not thawed. We needed to make a trip to the grocery for water (we refill our large bottles), so I checked out the meat section and found two packages of stew meat that were marked down for quick sale. I made a big batch of Beef Stew. As there are three of us for dinner (and Millennial males have a hearty appetite), I made the recipe with double the beef but three times the vegetables. I use the Penzeys beef base for flavoring, along with rosemary, and half teaspoons of their Tsardust Nights and Roasted Spanish Paprika, along with two bay leaves. I also added 1 Tbs. sugar, 2 Tbs. Worcestershire Sauce, and 2 Tbs. tomato paste.. I also used some garlic and rehydrated onion. The vegetables were carrots, yellow potatoes, mushrooms, and frozen peas. I thickened it with 1/3 cup Clear Jel and 1/2 cup water.
It was one of the best stews I have made.
Sounds delicious, Navlys!
One reason I rarely use Bon Appetit or even newspaper recipes these days:
With my older stepson staying with us through later July, and doing some of his own cooking, I needed to make room in the apartment freezer for him to store food, so I have been using up items in both the house and the apartment freezer sections. On Sunday, I used the last of the tomato sauce I froze this summer, and the 2 cups of black beans I froze a couple of months ago to make a sauce with onions, carrots, celery, and kale. I seasoned with Penzey's Tuscan Sunset (2 tsp.) and 1/4 tsp. chili powder, some red wine, and some Worcestershire sauce, and a bit of sugar. It did not taste quite right, so I looked at the Tuscan Sunset ingredients and knew what I was missing was rosemary, which my mother always put into her spaghetti sauce, so I added it. I had about 2 oz. of leftover whole wheat tubular pasta, so I cooked and added it. It is much more a sauce with a bit of pasta, but that is what I wanted as part of my plan to increase vegetables and beans in my lunches. I have enough for about four more days of what is more like chili with a bit of pasta.
Our local chipmunks have been scampering all over the place.
I made my healthier version of my Mom’s hamburger stroganoff for Saturday night dinner. We had it over a combination of brown rice and a wild rice mixture. We also had microwaved frozen peas.
We saw an oriole pair a couple of days ago at our feeder.
Ancameni--your cookies sound perfect for a tea party!
On Friday I baked the Greek Yogurt Olive Oil brownies from The Mediterranean Diet for Beginners, using my tweaks of double dutched cocoa, white whole wheat flour, and espresso powder. Temperatures still went into the upper 80s today, so I used the small convection oven to bake the brownies.
I started Friday's cooking by making the batch of yogurt I make every six days. For dinner, I made the Crispy Oven Fish and Chips with Tartar sauce, which we had with microwaved fresh broccoli. If we had known that it was going to stay this warm (got into the upper 80s), I would have chosen a different dinner for tonight. However, we ate later than usual and opened windows to let the heat out.
Thanks for posting this link, Mike. I'm not usually a trifle fan, but this trifle sounds delicious.
We had leftover pea soup with cornbread I baked. Tomorrow, I will need to cook a whole meal again.
I baked cornbread on Thursday to go with leftover pea soup. Temperatures were in the mid-80s but with a cool breeze off the lake, the house stayed relatively cool. I baked the cornbread in my countertop convection oven to avoid heating up the house.
On Wednesday evening, I used the King Arthur recipe for Cranberry Orange Rolls to make Blueberry Rolls using some pie filling I made last summer and froze for this purpose. For the recipe itself, I use half whole wheat and half AP flour, replace the 2/3 cup water with 3/4 cup buttermilk, replace the 1/4 cup orange juice with the same amount of water and increase the sugar to 1/4 cup. I do not use the Fiori di Sicilia, and I reduce the salt by a third. I add 1 Tbs. flax meal and replace the 1/4 cup butter with 2 1/2 Tbs. olive oil. I have put the rolls in the refrigerator to rise overnight so that I can bake them in the morning. I plan to make a lemon frosting.
Note on Thursday morning: Delicious! I still need to tweak the filling a bit.
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