Wednesday, November 9, 2011
We had a whole bunch of stew meat in the freezer and after a few cold and rainy days, I really started to crave some good old fashioned beef stew the other day. With my hands tied with the baby most of the day, stew is the perfect type of meal to throw together in a pot in the morning, and just forget about it the rest of the day until dinner time. I especially love that it's so simple and you don't need to add red wine, which I rarely have open bottles of kicking around. Of all the stew recipes I've tried, this one is by far my favourite - lots of veggies, super tender beef, and nice flavourful sauce perfect for dipping some fresh bread into. Enjoy!
Source: For The Love of Cooking
1 tbsp olive oil
1 lb stew meat
1 onion, chopped
6 cloves of garlic, diced
1 can diced tomatoes
1-2 tsp dried thyme
Salt and pepper to taste
2 bay leaves
6 cups of beef stock
1 cup carrots, chopped
1 cup celery, chopped
2 cups red potatoes, chopped
3 tbsp cornstarch (I used at least this much since I like mine pretty thick)
In a large pot over medium heat, add olive oil, and brown the stew meat on all sides; Set aside. Add onion, then cook for about 5 minutes. When softened, add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Add back the beef, cover and cook on the stove top at medium low heat for at least 3 hours (you could also cook it in the oven).
Add vegetables to the stew and add more beef broth if low; cook for an additional 1 - 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, and let simmer for a little while longer. I serve mine with fresh bread for dipping!
Tuesday, November 8, 2011
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1 pinch of red pepper flakes (or more to taste)
Salt and pepper to taste
6 cloves garlic, minced
1 500g container cottage cheese (I used 2 %)
2 large eggs
1 tbsp fresh basil, chopped
1/2 cup of parmesan cheese
9 lasagna noodles, cooked per instructions
2 cups mozzarella cheese, shredded (use the good stuff, it tastes better)
4 cups of marinara sauce (homemade or store bought)
In a large bowl, mix together cottage cheese, eggs, 1/4 cup of parmesan cheese, basil, as well as salt & pepper to taste. Combine until mixed thoroughly.
Friday, November 19, 2010
Sunday, December 13, 2009
So, this past summer I really got caught up with all of the delicious and beautiful blueberries that were available around here, and for a great price. Well, fast forward to December where I still have like 4 large freezer bags full of frozen blueberries! Figuring that I should probably use them up soon (...and realizing that you go through blueberries only so fast from making blueberry pancakes once a week...), I decided to make these low-fat blueberry oat muffins I had bookmarked the recipe for months ago. They were delicious! Not only do they have wonderful flavour, but with lots of blueberries in them the sweetness comes from the blueberries and not from loads of sugar. Go on, try them. Use up all your frozen blueberries. Of course they would be wonderful with fresh berries too :)
Low-Fat Blueberry Oat Muffins
Source: My Own Sweet Thyme
Makes 12 muffins
1 cup old-fashioned oats, uncooked (I actually used quick oats and they turned out great)
1 cup 1% buttermilk
2 egg whites, lightly beaten
2 Tbsp butter, melted
1/2 tsp grated lemon peel
1 cup flour
3 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries (fresh or frozen)
1. Preheat oven to 400F; Lightly spray 12 muffins cups with cooking spray.
2. In a small bowl, combine the oats and the buttermilk, and let sit for 10 minutes. After it has sat for 10 minutes, mix in the egg whites, butter and lemon peel, stirring until well blended.
3. Meanwhile, in a separate bowl, combine your dry ingredients (flour, sugar, baking powder, baking soda and salt), mixing well.
4. Add the dry ingredients to the oats mixture, stirring until just moistened.
5. Gently fold in the blueberries.
6. Fill the muffin cups until nearly full, and bake about 20-25 minutes or until they just start to turn golden brown.
7. Cool in tins for about 5 minutes, then remove from pan and let cool on a wire rack. Delicious served warm or cold! Enjoy.
Sunday, November 15, 2009
Tuesday, November 10, 2009
Oh. my. goodness. SO delicious! So, eventhough lettuce wraps are not the type of thing that we ever make (and I've really only had them like 3 times in my entire life before now), my sister passed this recipe on to me that she recently tried, and they were a HUGE hit. My husband I and both loved them. As is typical for what I look for in a recipe, they were very easy to make... and like I said they were delicious. The oyster sauce did seem like a funky ingredient never having used it before, but all of the ingredients together made this dish taste amazing. We had no leftovers!
1-2 heads butter lettuce
1 lb ground beef
Sunday, October 18, 2009
Mmmm, comfort food. Sitting here, thinking about it, I actually wondered to myself how chicken pot pie became a comfort food? Seriously, I don't think I ever remember eating it growing up - and if we did, I think it was rare. In any case, they are pretty much a staple in our house now, especially now that I've starting to make my own. They are a HUGE hit around here - we all love them. Normally, I make my own pastry crusts and everything, but this week I thought I'd try something a bit different by using a cheese-filled biscuit topping... not only was it a success in that it tasted really good, but by eliminating the pastry, it cuts out a lot of the extra calories normally found in pot pies. Calories aside, it's yum. Comfort food, yum.
Chicken Pot Pie
Serves 8 mini pot-pies or 1 large 9x11 pie
2-3 cups chicken broth
3 carrots, chopped
3 stalks celery, chopped
2 small potatoes, chopped (I used russet potatoes)
1 medium onion, chopped
1 cup frozen peas
1 cup roasted chicken, cut into bite-size pieces (or more if desired)
Sprinkle of marjoram
1 bay leaf
1/2 cup butter or margarine
1/2 cup flour
1 cup milk
salt and pepper to taste
1) Boil carrots, celery, onion and potatoes in chicken broth. Add marjoram and bay leaf; Season with salt and pepper. Once cooked, reserve chicken broth and set veggies aside.
2) Make a basic white sauce with butter, flour and milk. It will be very thick; add the reserved chicken broth to the white sauce to thin to desired thickness, making sure to keep it fairly thick. You want it to be a gravy consistency.
3) Add the peas, chicken, and reserved cooked vegetables to the gravy sauce, stirring gently.
4) Fill individual ramekins (or pot pie shells) with the vegetable/gravy mixture, and top with biscuit topping. I used this one, but instead of the raisins, use about a 1/4 cup of grated cheese. Bake at 425F for 12-14 minutes.
If you want to freeze the pot pies for future use, I recommend allowing the sauce to cool first, and then fill either your raw pie shells (or top with uncooked biscuit topping), and stick straight into the freezer to bake later. It's comfort food at it's best.