Lazy Sunday Stew

Who are we kidding? Every day is lazy around here! Not for long though, I feel that given my last pregnancy I only have about a month left of the sickies. Don't be fooled by my plastic bowls and plates. This stew tasted like it deserved to be served on a golden platter.

The meat was so tender it melted in my mouth. The flavors of the carrots, potatoes, and peas with the tomato flavor in the sauce was the epitome of comfort food. It may seem like a strange meal for Arizona in the middle of August, but I do very little normal around here. Might I add the cornbread is the perfect touch to a dish like this.

Ingredients:
4 lbs bottom round, trimmed and cut into 2-in pieces or 4 lbs precut stew meat
1 cup all-purpose flour
1/3 cup olive oil
2 large yellow onions, chopped
1 6-oz can tomato paste
1 cup dry red wine
1 pound Yukon gold potatoes, cut into 2-in pieces, peel if desired
8 oz baby-cut carrots
1 14.5 oz can beef broth
1 T kosher salt
1 T fresh thyme leaves or 1 tsp dried thyme
1 bay leaf
1 cup frozen peas

Directions:
Heat oven to 350 degrees. Lightly coat the beef in the flour. Heat 3 tablespoons of the oil in a Dutch oven over medium-high heat (Dutch oven matters here--the lid has to be heavy enough to really trap moisture and heat). Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned, about 7 minutes per side. Transfer to a plate; set aside. Repeat with remaining oil and beef. Reduce heat to medium, add the onions and cook for 10 minutes. Add the tomato paste and stir. Add the wine and cook, stirring to scrape up any browned bits, for 1 minute. Add the beef, potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and bring to a boil. Transfer to the oven. Cook until the beef is tender, 2 to 2 1/2 hrs. Remove and discard the bay leaf. Add the peas and cook over medium-high heat for 3 minutes or so. Ladle into individual bowls.

TO FREEZE: Omit the peas. Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months.

When it is Chilly have some CHILI!

Grandma's Chili Recipe

My favorite thing about this recipe is that it was made back in the day on "wash day" by my great grandmother. Picture a cold day in the winter when you didn't have a fancy washer and dryer. Imagine not being able to just throw your clothes in and leave, but rather make it an all day event! This recipe was made on those Wyoming, winter days. I think that a bowl of this with a tall glass of milk would maybe make it a good day even on an all day "wash day!"

Ingredients:
2 lbs hamburger browned well.
3 lg. onions to be browned with burger
salt and pepper
1 large can tomato juice (those big ones over a quart)
1 tsp curry powder
2 tsp cumin seed
1/2 tsp powdered sage
1 or more tsp chili powder ( to taste)
2 tsp celery seed
sugar to taste ( I use about 1 tbsp or more)
7-8 cans beans of preference. (I used half kidney beans and half pinto beans)

Directions:
Brown burger and onions together until really browned, not just until the pink is gone. Add tomato juice and seasonings and let simmer for about 10 minutes. Then add the drained beans and simmer on low heat for about 20-30 minutes to let the flavors combine. Watch so it doesn't burn on the bottom during this process. A thick pan is best for this. Light aluminum is not too good. Serve and enjoy with bread and butter and/or crackers and ice cold milk. Grated cheese is good on top. But remember, the burger needs to be really browned. The flavor is different. This is yummy the next day too.

Turkey Ala King

What does Ala King mean?

It is an American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, mushrooms, and green peppers. (I did not use green peppers in this recipe)

This is what I did with the last of my Turkey. I have to say 3 big meals out of one turkey has been quite a success.

Ingredients:
1 pound of cooked and shredded turkey or chicken
1 jar of pimientos
1 onion chopped
1 cup celery
2 cups sliced mushrooms
1/2 cup of butter
3/4 cup flour
5 cups chicken broth
1 cup cream
1 1/2 cups bread crumbs

Directions:
In a little butter saute celery and onions until tender. Place onion, celery, turkey, pimientos, and mushrooms in a 9 x 13 casserole dish.

Melt butter and add flour until mixed and clumpy . Whisk in chicken broth slowly to avoid lumps and cream. Mixture should be somewhat thick like gravy. Add to casserole dish. Stir and cover with bread crumbs. Bake at 350 until heated through. Mine took about 45 minutes. Serve and enjoy!

Thankful Thursday - Firefighter Stir Fry

I am thankful for Firefighters. I bet you are too!:) I am not only grateful for the obvious reasons, but also because now that my husband is a firefighter he is learning to cook! He went from burning mac and cheese from the box to learning how to cook pure deliciousness. This recipe is one of my new favorites straight from the fire station kitchen to your plate!




Firefighter Stir- Fry

Marinade Sauce (Double this mixture)
5 dried Arbol Chile's (located in the Hispanic food section of your grocery store with the other bagged dried chile's)
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves of garlic minced

Blend the ingredients in the blender and pour 1/2 of mixture over 1 pound of chicken breasts. Marinade in the fridge for 3-5 hours. Set aside the remaining sauce for completed dish.

For the Rice
2 cups long grain enriched regular rice
1/4 cup olive oil
4 cups water

Pour olive oil in deep, large frying pan. Add rice and heat on high until rice turns to just barely golden brown. Add water, cover, and simmer for approx. 25 minutes. Try to avoid removing lid. This should make the perfect white rice.

While rice is cooking, cook chicken in pan until just brown. Remove chicken from pan and place your favorite stir-fry veggies(broccoli,carrots,peas,water chestnuts) in the pan and steam with a little bit of water until just tender. Add Chicken into vegetables for 2 minutes with remaining sauce. Pour stir fry over serving of rice and add extra sauce if desired. Serve and Enjoy!




Stay tuned for more recipes from the Fire Station kitchen!


What are you thankful for today?

Olive Garden Pasta e Fagioli

1 20 oz can of crushed tomatoes with Italian herbs
1 can Kidney beans
1 can Great northern beans
1 can Diced tomatoes
1 small Onion
3 stalks Celery
1 cup matchstick carrots or shred your own carrots
1 lb ground beef
1 1/2 cups Ditallini (or salad roni)
1 tsp Italian Herbs
1/2 tsp Paprika
1 tsp Pepper
1 tsp Garlic salt
1-2 tsp crushed red peppers


In a large pot combine beans, tomatoes, and 1 can of water. In another pot brown ground beef, celery, onions and carrots, with Italian herbs until vegetables are just soft and hamburger is browned. Add mixture to tomato/bean pot. Continue to simmer and add spices to taste. I like to add a little extra with all of the spices and add salt as well. Finally add boiled pasta (al dente) to pot and simmer for 5-10 minutes. Top with your favorite cheese, serve, and enjoy!

You can also revive your dish the next day by stuffing it into some peppers!



Simply cut the tops off your green peppers and clean the insides out. Boil in salted water for 3 minutes. Stuff the peppers with the above mixture and place in an oven safe dish. Top mixture with cheese and oregano. Add 1/4 cup of water to bottom of pan and bake at 350 degrees for 30 to 45 minutes covered with tinfoil. Remove tinfoil and broil until cheese is bubbly and crisp. Serve and Enjoy!

Beef Stroganoff

1 Round Steak cut into small cubes (sprinkled with tenderizer)
Flour, salt, and pepper
1/2 cup chopped onion
1 clove of garlic minced
1 can mushrooms sliced (some juice)
1 cup sour cream
1 can condensed tomato soup
6 drops Tabasco sauce ( I used more)
1/2 tsp salt
1 1/2 Tbsp. Worcestershire
Dash of Pepper

cooked spaghetti
Parmesan cheese

Dip meat in flour and brown in oil. Add onion, garlic, and mushrooms. Combine sour cream, tomato soup, and seasonings. Pour over meat. Simmer till tender at least 1 hr. Serve over Spaghetti and top with Parmesan cheese. Serve and Enjoy!

(I doubled everything for leftovers)

Honey- Soy Broiled Salmon

I was tired of chicken and my husband had been eating steak every night at the fire station so SALMON it was! Thanks to food network I came up with this tasty catch!
Ingredients

* 1 scallion, minced
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon honey
* 1 teaspoon minced fresh ginger
* 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
* 1 teaspoon toasted sesame seeds (see Tip)

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds. Serve and Enjoy!


To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Easy Pork Chow Mein

1 Pork Roast 1-2 cups
1 1/2 cups bamboo shoots
1 onion
1 1/2 cups celery
2 cups prepared pork gravy
1-2 tbs. soy sauce
2 tbs of butter
salt and pepper to taste
1 pkg crispy chow mein noodles

Here's the deal! This is a great recipe following a Sunday Pork Roast dinner. This is delicious, easy, and frugal since you are using a roast for two meals. So yesterday I made a pork roast prepared by throwing a pork roast in a deep oven safe pot with a little bit of water and salt and pepper. Cook for 4 hours at 320 degrees. I served it with typical mashed potatoes and gravy. The good part is the next day using your left overs you can whip up this tasty Asian dish!
Using 2 tbs of butter saute the onion and celery . Pour your left over pork gravy over the onion and celery. You should have about two cups of prepared gravy. If you don't have enough left over make more this way:
Ingredients

* 1/4 cup flour
* 1/4 pan drippings or margarine
* 2 cups water
* 2 tsp. flavored bouillon granules or 2 cubes


Directions

1. In medium skillet add drippings or margarine
2. Over medium-high heat, cook and stir until dark brown
3. Stir in water and bouillon
4. Cook and stir until thickened
Next, add sliced up left over pork roast and bamboo shoots. Bring to a boil. Add soy sauce and salt and pepper to taste. Finally, pour over crispy chow mein noodles. Serve and enjoy!




It was so tasty I forgot to take a picture of the final result. I just gobbled it right up!