Mun's Dutch Oven Classic Beef Stew

 

Image from Here

Ingredients:

2 tablespoons olive oil and 1 TBS butter
1 pounds boneless sirloin tip, trimmed and cut into bite-size pieces
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
8 ounces cremini mushrooms, quartered
2 medium sliced red or yellow onions
3 sliced medium carrots
2 medium parsnips peeled and sliced
4 large red new potatoes unpeeled, cut lengthwise into 4, then cut in half lengthwise,
10 ounces frozen pearl onions (about 1 3/4 cups)
6 small garlic cloves, smashed
1 cup cooking masala wine
1⁄4 cup all-purpose flour (omit for gluten free version)
1 quart beef stock, divided
1 herb bundle tied with kitchen twine: 2 sprigs fresh thyme (or 2 tsp. dried thyme) and 4 large sprigs of parsley, and 2 bay leaves
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
2 tablespoons thinly sliced fresh chives for garnish

Directions:

1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt and cook until well browned on 2 sides, 4 minutes per side. Transfer browned beef to a plate or bowl and set aside.

2. Add butter and mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate or bowl. Add sliced onions and cook until begin to brown, stirring occasionally, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add masala wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.

3. Whisk together flour and 1 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in carrots, potatoes, parsnips, mushrooms, beef, herb bundle, bay leaves, pearl onions, remaining 3 cups stock, and remaining 1/2 teaspoon salt; bring to a boil.

4. Stir in mustard and red wine vinegar into beef mixture. Cover and bake in 350-degree oven for 1 1⁄2 hours. Remove from oven; discard herb bundle and bay leaves. Ladle stew into soup bowls and sprinkle with chives.

Michelle's Slow Cooker (or Instant Pot) Beef Stew

Stew is a classic.  This is a simple and hearty meal that men particularly like.  Serve with warm biscuits if you want to have extra happy diners!  Note, when making stew, try to have all your vegetables/meat cut to the same size so they cook more similarly. Image from here. 

INGREDIENTS:
1-2 lbs beef stew meat (1 inch cubes)
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp paprika (smoked paprika is good too!)
1 tsp Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
2 stalks celery diced
1 clove garlic, minced
2 bay leaves
1 can petite diced tomatoes
*optional--can also add sweet potatoes, (mushrooms/peas--add these two at the very end before serving)

DIRECTIONS:

1.  Place all ingredients in the slow cooker.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

2.  If using an instant pot, brown the meat first and cook about half-way through, then add the rest of the ingredients and pressure cook for 3-4 minutes.

3.  Serve warm in bowls (note this recipe does not have flour, so your stew will have a thinner broth).

Trader Joes Vegetable Masala Taco

 

Here is another "Trader Joes" recipe.  This recipe is flexible.  You don't have to use these Trader Joes items.  You may find similar substitutes.  I used to make a lot of veggie bean burger tacos in my college years.  The Vegetable Masala Burger from Trader Joes is a fun twist on this due to the spice differences.

Taco Ingredients--use some combination of the following:

Vegetable Masala Burger (Trader Joes brand, cooked according to package directions), cut into strips

Lettuce Greens/cabbage

chopped cucumbers

chopped peppers

shredded carrots

Chopped cherry tomatoes

Cilantro Dressing (Trader Joes brand or other)

Tortilla (Trader Joes has several varieties.  I prefer them over normal store brands, but they go MOLDY QUICKLY, so keep them in freezer until day of use.  They will keep 2-3 days in the refrigerator).

*For your dressing you can also use a favorite ranch dressing, or tzakiki sauce.

Chicken Veggie Lettuce Wraps

  

DRESSING

• 1/2 cup onion chopped
• 1 tablespoon butter
• 1/2 clove garlic, minced
• 1/4 cup orange juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1/8 teaspoon ginger

WRAPS

• 2 zucchini grated or julienned
• 2 carrots grated or julienned
• 1 cup cooked chicken, chopped
• 1/2 cup sliced almonds
• 1/2 cup wonton strips
• butter leaf lettuce

Directions:

DRESSING

1. In a medium saucepan, saute chopped onions and sugar together in butter. Cook for about 5 minutes, or until the onions start to caramelize. Add minced garlic and continue cooking for one more minute.
2. In a blender or mini food processor, pulse caramelized onions and garlic together with orange juice, honey, olive oil, and ginger.

WRAPS

1. In a large bowl, combine zucchini, carrots, chicken, almonds, and wontons. Toss with 1/2 of the dressing until well coated-add more if desired. 
2. Spoon the chicken veggie mixture into a lettuce leaf.

Carrot Cake Breakfast Cookies

Another delicious Breakfast Cookie!

Yield: 15 cookies Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats 2 teaspoons ground cinnamon ¼ teaspoon nutmeg, optional ¼ teaspoon ground cloves, optional 1/2 teaspoon baking soda 1/2 cup finely grated carrot, about 1 large 

1/2 cup shredded coconut 1/3 cup chopped walnuts or pecans 1/4 cup raisins Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla. 3. To the banana and peanut butter mixture add the oats, cinnamon, and baking soda. 4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, nuts, and raisins, stir to combine. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using damp fingers, flatten each mound of dough slightly. 6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

Thai Chicken (or vegetable) Curry

 

This is SUPER simple and tastes very similar to curry dishes 

I've had at Thai restaurants.  Feel free to vary chicken/vegetable ratios to your preference! 

picture image from food network.com

Serves 8

In large soup pan sauce for 7 minutes:

1 small onion diced

2 TBS olive oil

Add and simmer for 8-10 minutes until vegetables are tender:

1 TBS fresh ginger, minced

1-2 TBS "Thai Kitchen" red curry paste

2 TBS white sugar (or honey)

2 tsp. lemongrass paste (or lemongrass oil 2 drops)

4-6 red potatoes (or 2 large russet), diced

3 large carrots, diced

1 red bell pepper, sliced

1 small head cauliflower, diced

2 14 oz cans Thai Coconut Milk

1 tsp salt

Add:

1 lb. cooked chicken, cubed

1 can water chestnuts

salt and additional curry paste to taste

-Serve over Jasmine Rice

-Garnish with fresh basil or cilantro if desired.  

-Garnish with peanuts or cashews if desired.  Lime wedges also are good.

-Optional:  Add 1/4 - 1/2 cup peanut butter to make more of a massaman curry flavor.

Bruschetta- Three Ways!

I love appetizers!  These are simple, beautiful, and easy!  Because they are small, it does take a little more hands-on love, but it is worth it for special occasions. 

Baguette slices, Boursin Cheese, Sliced apple, Jalepeno Pepper Jam (fruit variety works too) , drizzle with honey

Baguette slices, pesto (or Boursin cheese), arugula, cucumber, ground pepper

Baguette slices, guacamole, shredded carrots, arugula, bacon, shavings of Pecorino Romano Cheese

Curry Pumpkin Soup

Picture from vibrantplate.com

picture credit:  mommyshomecooking.com

Carmelize for 7 minutes in soup pan over medium heat:

2 TBS oil
1 sweet onion

Add and simmer until carrots are tender-about 10 minutes:

6 carrots, diced

4 c. chicken or vegetable broth

-Blend onion and carrot/broth mixture

-Return blended mixture to soup pan

Add:

4 more cups for chicken or vegetable broth

1 28 oz can pumpkin

1/4 c. honey

2 1/2 tsp curry

1/2 tsp cinnamon

1 tsp salt

1 c. cream

-Stir soup until combined and heat until warm.

-Garnish Ideas: Pumpkin oil and pumpkin seeds, or freshly ground pepper and parmesan cheese, croutons, bacon bits, cream drizzle and parsley

Navratan (9 Vegetable) Korma

This is another great Indian dish.  I love how many vegetables it uses.  I'm not sure when I first had this dish...but I've tried many times to recreate it.  Here is a recipe that comes very close to what I remember eating at a restaurant.  Enjoy!

Image from Here.

In large soup pot over medium heat cook 7 minutes:
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi 
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream.  Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft.  Season with additional salt to taste.  
-Serve over basmati rice.  Garnish with additional cashews and chopped fresh cilantro.

Massaman Curry using Trader Joe Thai Sauce

This recipe is AMAZINGLY close to the dish I love getting at Thai restaurants.  Using the bottled Trader Joe sauce makes this a super fast and easy dinner!  You can easily make this vegetarian by omitting the chicken or add extra vegetables by adding cauliflower.  I've noted the optional add-ins below.  This also makes great take-to-school lunch leftovers for the next day!

Picture from here.

Carmelize with 3 TBS olive oil for 5 minutes:
1 medium sweet vidalia onion, diced

Add and simmer 15 minutes:
1/2 head Cauliflower, cut into small florets (optional)
1-2 c. cooked chicken (optional)
2 large Russett Potatoes, peeled, cut in cubes
4 large carrots, sliced

2 stalks celery, sliced

1 red bell pepper, sliced
2 cans coconut milk

Add and stir in:
1 11 oz bottle Trader Joes Red Thai Curry sauce
3 TBS peanut butter
2 TBS honey
1 can water chestnuts (optional)
1/2 c. chopped peanuts (optional)

-Serve in a bowl over jasmine or short grain brown rice.  Garnish with fresh cilantro/limes/chopped peanuts/cashews if desired.


Instant Pot Version:  Carmelize onions on saute setting 5 minutes.  Add all other ingredients and pressure cook for 3-4 minutes.
Ketogenic Version (serve without rice and no honey)

Chicken Pot Pie Soup

This is a flexible recipe.  

Soups are a great way to utilize all of the 

random vegetables in your fridge/freezer!

(Image from two peas & their pod)

Carmelize over medium heat for 7 minutes:
1 onion
3 TBS olive oil
4 cloves garlic, minced

Add and simmer 10 minutes until vegetables just tender:
1 TBS Thyme
2 tsp salt
1/2 tsp pepper
2 c. celery, chopped
2 c. carrots, chopped
1 1/2 c. peas
2 c. zucchini
2 c. cooked chicken
2 quarts chicken broth (prefer Trader Joes brand)
*Optional add ins:  cooked rice, barley, quinoa, orzo, parsley, mushrooms
*Serve with rolls, biscuits, or soda crackers
*Trader Joes 21 Chicken Salute Seasoning works well with this recipe as well.

BLT Salad

I know we're heading into fall...but I love salads!  My garden cherry tomatoes are amazingly sweet this year.  Here is a tasty version of one of my favorite sandwiches!  You can either use the Pesto Dressing (recipe below), blue cheese dressing, italian dressing, or ranch dressing.

Salad:
Mixed Greens
Spinach
Iceberg
Cherry Tomatoes
Avocado
Crumbled Bacon
Gorgonzola (or other preferred cheese)
Shredded Carrots
**Fresh Basil, chopped--secret ingredient!!!

Pesto Dressing:
2 oz red wine vinegar
6 oz light olive oil
1/2 c. prepared pesto (Costco's brand works great)

Cream of Chicken and Wild Rice Soup

This is a throw back to my husband's days working at a small deli in high school called Hickory Kist. They made delicious soups and this was one of his favorites!

Picture Credit:  Cooking Classy

Serves 7-8

7 C. chicken broth

2 C. slices carrots

1 C. sliced celery

1-2 C. wild rice, cooked

2/3 C. sliced green onions

Mushrooms (optional)

1 zucchini, diced (optional)

1 tsp. dried thyme, crushed

Freshly ground pepper

salt to taste

Garlic

2 C. half-and-half or 1 c. cream

3 C. chopped cooked chicken (I like to use a Costco rotisserie chicken)

FOR THICKER SOUP--ROUX option

¼ C. butter

6 Tbs. all-purpose flour

-In a pan mix broth, carrots, celery, green onion (or leek), thyme, freshly ground pepper, and garlic.  Bring to a boil; reduce heat and simmer 5-10 minutes until vegetables tender.  

-Add cooked wild rice, cooked chicken, mushrooms/zucchini, and half and half ; heat through then serve.

-**NOTE for thicker soup option, for your first step: In large soup pan combine butter, flour, carrots, celery, green onion, thyme, freshly ground pepper, and garlic.  Cook over medium heat for 2 minutes.  Slowly whisk in chicken broth.  Then continue recipe as outlined above.

Thai Green Curry Vegetables

Simple, Healthy, Delicious!  

I think this is my closest Thai restaurant copycat invention.  I've never had exactly this, but the sauce tastes very similar.  You could certainly alter the vegetables or add chicken if desired.

In large pan heat over medium for 15 minutes or until vegetables just tender:
2 TBS olive oil
1 yellow onion, sliced
1 head cauliflower, diced
4 medium carrots, cut on the diagonal

Add and heat until warm:
1 cup frozen peas
1/4 tsp salt
1 TBS sugar
1 can coconut milk
1/4 c. chicken broth
2 TBS green curry paste (I used Thai Kitchen brand)
1 TBS fresh ginger, minced
1/2 c. chopped FRESH basil
-Serve warm (with rice if desired)

Korean Rice Bowls

 I love eating at family members homes.  Their food always tastes so good!  Here is a tasty recipe from one of my amazing sister-in-laws!  This makes a great "Pot-luck" meal where you can divide out topping assignments.

1 ½ lbs ground turkey or ground beef or ground chicken

3 cloves garlic, finely minced

Salt and pepper

½ c brown sugar

1 c low­ sodium soy sauce

½ c low ­sodium chicken or beef broth

2 TBS sesame oil

½ tsp red pepper flakes 

2 tsp finely chopped fresh ginger

Garnishes/Toppings:

green onions, chopped

Hot, cooked sticky rice

Romaine lettuce, chopped
shredded carrots
red peppers, chopped
mung bean sprouts
spinach
sesame seeds
roasted zucchini

• Start the rice cooking according to package directions.  Meanwhile, in a large skillet over medium heat, add the meat, garlic and ¼ tsp salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7­10 minutes. Drain any excess grease.
• In a liquid measuring cup, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes, and ginger.  Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. 
• In serving bowls layer lettuce, rice, and meat with sauce.  Serve topped with green onion, shredded carrots, sesame seeds. 

Sesame Thai Noodles with Vegetables

• This is a great quick vegetarian dinner ready to go from start to finish in 20 minutes.  Pre-cut all your vegetables, then while you cook the pasta mix sauce.  My family loved this.  For those that like extra heat, you can garnish with red pepper.
• 
  
• Cook pasta according to directions:
• 12-14 ounces spaghetti, linguine, or angel hair pasta
• 
  
• Sauce (Make while pasta is cooking)
• 2 TBS  sesame seeds
• 1/4 cup chunky peanut butter
• 2 medium cloves garlic , minced or pressed through garlic press
• 1 TBS minced fresh ginger (don't settle for dried!  This is a critical ingredient!)
• 5 TBS soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Sriracha sauce (or Tabasco)
• 2 tablespoons packed light brown sugar
• 2 TBS toasted sesame oil
• 1 tsp salt
• 
  

While pasta drains, toss the following into pasta pan and stir fry for 3 minutes on high:

• 4 green onions, sliced thin on diagonal
• 1 cup shredded carrots
• 1 red, yellow, or orange bell pepper sliced into strips
• 1 c. pea pods (whole or cut in half)
• 
  
• Add cooked pasta to pan.  Stir in Sauce and add:
• 1/4 cup chopped cilantro
• sesame seeds for garnish
• chopped peanuts for garnish (optional)

Tour of Italy Sausage Lasagna (Red, White, and Green Sauces)--Vegetarian Options Included

This picture is from kraftrecipes.com.  Taking a good picture of lasagna is IMPOSSIBLE!  And if I posted a picture of my own, you'd probably never make this amazing recipe!  This Lasagna recipe is unique for the following reasons:

1.  It does NOT use ricotta cheese

2.  You use sausage for the meat

3.  It has a layer of carmelized onions--YUM!

4.  It has THREE kinds of sauce:  Tomato, Alfredo, and Pesto

5.  It FEEDS A LOT.  

7.  BEWARE This recipe is not for the traditional 9x13 pan.  If you do not have a large pan (size noted in recipe) you can make two 9x13 pans.  

8.  You DO NOT have to cook the noodles ahead of time.

9.  It has the secret ingredient...of green spanish olives.  I don't like Spanish olives myself since they are so strong, but don't worry, they are minced and it adds a secret flare that is a must!  I buy the large jar of Spanish Green Olives stuffed with pimento from Costco.

My husband lived in Rome, Italy for quite awhile, so he is the resident "pasta" expert.  I have learned a lot from him.  In Italy they NEVER put ricotta in lasagna.  That is an American-Thing.  We have made variations of this recipe for years, and finally decided to commit to a predictable product.  The recipe is now here for you!  You can really layer in ratios however your want as long as you do FOUR layers of noodles (just the regular ones--not oven ready since they have a weird consistency--and you do NOT cook them ahead of time).  Hopefully this makes sense!

FOR 15.5 x 11.5 x 2.5 Pan

White Sauce:  1 15 oz bottle Classico Alfredo Sauce

Green Sauce:  1 c. Costco Basil Pesto

Red Sauce: 1  28-34 oz. Bertolli (or Classico) Organic Tomato Basil Pasta Sauce, 1 28 oz can crushed tomatoes, 2 TBS Italian Seasoning, 1 tsp salt

2 large sweet vidalia onions, carmelized w/ 1/4 c. butter and 2 TBS brown sugar

20 green olives, minced

2 lbs. Mozzarella Cheese

1 lb. Jimmy Dean Regular Pork Sausage, cooked until super brown and crisp and fat drained

fresh basil (optional for garnish)
2 lbs Lasagna Noodles (DO NOT COOK THEM and DO NOT USE OVEN-READY)

Before Layering:
1.  Blend crushed tomatoes and Bertolli's sauce together with spices.

Layers:

1.  1/3 of red sauce

2.  Noodles

3.  Pesto, 1/2 of meat, cheese

4.  Lasagna Noodles

5.  Alfredo sauce, onions

6.  Lasagna Noodles

7.  1/3 red sauce, cheese, 1/2 of the olives

8.  Lasagna Noodles

9. 1/3 Red Sauce, 1/2 of meat, 1/2 of the olives

10.  Mozzarella (add just last 10 minutes of baking)

Bake 375 for 80 minutes COVERED in foil.  Remove foil, sprinkle with shredded mozzarella and bake uncovered 10 minutes more.  Remove from oven and garnish with fresh basil if desired.

***For Vegetarian version, omit sausage and add a layer of shredded carrots, one layer of shredded zucchini, and two layers of swiss chard or spinach or both! (chopped finely).

15.5 x 11.5 x 2.5 Pan

***If your lasagna comes out to dry for your taste...one thing to do next time is to add 1/3 cup of water around pan perimeter.

Butternut Squash Soup

This original recipe comes from the Romney Family Table Cookbook.  I made a few alterations adding carrots and cream and omitting the butter as well as simplifying the cooking directions taking out the roasting process.

2 lbs (approx) butternut squash, peeled, seeded and cut into cubes
3 TBS olive oil
1 large yellow onion, diced
2 tsp salt
1/4 tsp ground pepper
3 stalks celery, chopped
3 large carrots, peeled and chopped
2 tsp dried sage
4 c. chicken broth (may add more if you like a thinner soup)
1 c. cream
freshly grated parmesan cheese (or pecorino romano) for serving/garnish
chives chopped, optional garnish

-In large soup pot, caramelize onion with 3 TBS olive oil, cooking on medium for 7-10 minutes.  Add chopped butternut squash, celery, carrots, sage, salt, pepper, and broth.  Bring to simmer and cook 10 minutes until butternut squash tender.  Remove from heat.
-Using a blender, blend soup in batches until smooth.  Return to pot and warm.  Serve garnished with sage, chives, parmesan croutons, or grated parmesan cheese.

Quinoa Basil Salad

This is a recipe that doesn't have exact measurements.  Hopefully you won't hate me.  I just find every time I make it my ratios are a bit different depending on the supplies in my fridge.  Sometimes it doesn't have any brown rice, other times it is heavier on the rice.  Sometimes I don't have any feta, or other times I substitute tomatoes instead of peppers.  FRESH basil is a key ingredient that really adds to the fresh unique flavor.  Using the bottled dressing from Costco makes this recipe very simple, but it you can't find it I've given you a substitute recipe you can make!

Combine all ingredients in large bowl:
Quinoa, cooked (I like to use a combination of red and white quinoa)
Short Grain Brown Rice, cooked
chopped cucumbers
chopped bell red/orange/yellow peppers (or cherry tomatoes)
Shredded carrots
crumbled feta cheese
fresh basil, chopped
toasted pine nuts (optional)

Drizzle with:
**White Balsamic Citrus Basil Dressing (this is also good as a fish or chicken marinade)  Add dressing to taste!

-Garnish with some extra chopped basil and toasted pine nuts
-Serve cold or at room temperature
**If you can't find this dressing, you can make your own using 
3 tbsp extra virgin olive oil

6 tbsp fresh lemon juice 
1 TBS honey, sugar, or agave
1 teaspoon lemon zest 
1/4 cup basil leaves, chopped finely 
Salt and pepper, to taste 

Carrot Cake

I love this carrot cake recipe and it works GREAT with wheat flour. You can dress it up or down depending on time and preferences.

2 eggs, beaten
1/2 c. white sugar
1/2 c. light olive oil
1 1/2 c. carrots, grated
1 c. wheat flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1/4 c. shredded coconut
1/4 c. pecans, chopped
1/4 c. raisins (optional--personally not a fan of raisins in my cake!)

-Preheat oven to 400. Combine all ingredients in bowl and mix until well blended. Grease and flour a 9x9 cake pan. Pour batter into cake pan. Bake for 20-25 minutes until cake tests done. When cool spread with Cream Cheese Frosting (recipe below).
-For cupcakes, this makes 12 cupcakes.  Bake 400 for 20 minutes.
-Note: In picture I doubled recipe and used round cake pans, then used a double batch of frosting with half between layers and other half on top.   I garnished with toasted coconut.

Cream Cheese Frosting:
4 oz. cream cheese
2 TBS butter
1 1/4 c. pwd. sugar
milk if needed

-Cream ingredients together in a bowl. Add milk until you reach desired spreading consistency.