Beef and Guinness Stew

I should be writing about something you can make for your Thanksgiving dinner but I made this for dinner last night and it is just too good not to share immediately and it might be something to make on the Sunday after the holiday when you have had enough of turkey leftovers.

IMG_3654

Loved the oven roasted potatoes

A few week ago a couple of girlfriends and I went on a road trip to Simon Pearce a handmade glassware company; its about an hour and half from my house in Quechee, VT. This is my second visit to the combination store, glass blowing workshop, restaurant and bar.

My first visit was on Mother’s Day which happened to be a lovely day in May when my husband and I were on our way back from a weekend in Montreal. It was an unexpected treat. The property is on the river and there is a beautiful covered bridge and waterfall which you can enjoy while eating your meal.

May Simon Pearce

our May visit

I would suggest if you want to eat here; and you should; put your name in for a table and then walk around the store and glass blowing workshop. Learn from our mistake, well mistake is a little harsh. It just gave us more time to walk around.

IMG_3645

I’m a dork I used a clothespin because I couldn’t figure out my daughters stand – till this morning

Both times my food was excellent and I would go back again; although after talking with our waiter and him bringing over a copy of the latest book that has some of the recipes included in it and of course I ended up buying it. Between me and my daughter (mostly my daughter) we are going to need a library just for our cookbooks/magazines.

IMG_3646

I had a 4 pound chuck roast I cut up

IMG_3647So I had their beef stew and the depth of flavor was so intense I figured it had to have been on the stove or in the oven for hours. I was pleasantly surprised that we were eating in just about 2 hours and most of it was the pot simmering on the stove.

IMG_3649

all the love on the bottom of the pan – scrape it up when you add the liquid

IMG_3650My daughter came home after work and reheated a bowl for herself and said it was ridiculously good and worth buying the book for.
IMG_3651

IMG_3653

after an hour and half

Beef and Guinness Stew with oven-roasted potatoes
This is exactly how their recipe – I will also share how I made mine

Ingredients:
2 & 1/2 pounds of beef, cut into 1-inch cubes
2 tsp. Salt
1 tsp. black pepper
3 tbsp. olive oil

Instructions:
Season the beef with salt and pepper. In a large stewpot, add 1 tablespoon olive oil and brown the beef in batches, adding 1 tablespoon olive oil to each batch, over medium high heat. Using slotted spoon, remove the beef from the pot and set aside.

3 carrots, peeled and sliced (blanch and set aside)

1 large onion
2-3 cloves garlic
4 sprigs fresh thyme
1 bay leaf
2 tbsp. Flour
1 bottle Guinness Stout
2-3 cups beef stock
(I used my carrot water and added a tablespoon of beef base plus a container of unsalted beef broth so mine was a little less thick than there’s)

Add onions and a small amount of olive oil to the stewpot and cook over medium heat until translucent. Once the onions are caramelized, add garlic, thyme, and bay leaf and cook for 5 minutes. Add flour and mix well. Add the browned beef back to the pot and add the Guinness. Bring to a boil and add beef stock. Bring the mixture back to a boil, reduce the heat, and simmer for 1 & 1/2 hours, or until the beef is tender. Add the carrots and adjust the seasonings before serving

Ingredients:
2 pounds small red potatoes
1/4 cup olive oil
Kosher salt and freshly ground pepper
1/2 tsp. Paprika

IMG_3648

the Paprika added a little heat – which was nice!

IMG_3652Instructions:
Cut potatoes in quarters.  In a bowl, toss potatoes with olive oil, salt, pepper, and paprika. Spread potatoes on a baking sheet in one layer (do not overcrowd). Roast for at least 1 hour in 400 degree F oven or until brown and crisp. Flip twice during cooking to brown every.

Recipe from the Simon Pearce Restaurants

Creamy Pasta and Beef

Tis the season for comfort food – do you really need a season to enjoy comfort food? I don’t think so! I know I can and do make and enjoy a comfort meal more times than not. My comfort food go to meal starts with roasted chicken. I can and have roasted a whole chicken for Sunday dinner more times than any other Sunday meal. Sometimes I even roast two. Which is why there are at least 3-4 containers of chicken stock in my freeze at all times.
IMG_3595

Soups are another one of my comfort food staples. I usually make a soup over the weekend for a quick grab and go lunch option for the week. So I guess it’s good thing I always have stock available. Maybe it’s all part of the cooking equation; I have so I make. That kinda makes sense now that I say it out loud.

Maybe they call it comfort food because it’s on the heavier side of the food pyramid? (I do know that it isn’t) For the record I love salads but I wouldn’t call it comfort food. I would call it more of a necessity, again probably because of the roasted chicken dinner with mashed potatoes and gravy and the rich broth soups I need or should eat a salad or two only so the scale doesn’t roll it’s eyes at me; another for the record – it does all the time.
IMG_3592

So here is a quick and easy comfort food meal that you can make any night of the week. And maybe make a tossed salad to go along side of it. Plus don’t forget the fresh loaf of bread; remember you are also eating a salad so it’s totally legal.

Ingredients
box of medium pasta shells – cook according to directions and set aside
1 tablespoon olive oil
1 pound of ground beef
1 medium sweet onion, diced
3 cloves garlic, minced
1 1/2 teaspoon Italian seasoning – if you don’t have this see below
2 tablespoons all-purpose flour
2 cups beef stock
15 ounce can of tomato sauce
¾ cup heavy cream
Kosher salt and freshly cracked black pepper
1 1/2 cups shredded extra-sharp cheddar cheese

Directions

Heat olive oil in a stock pot or large skillet over medium high heat, add the ground beef, crumble and brown till cooked through ;drain the excess fat and remove the beef to a bowl or plate.

Add the onion cook for about 2-4 minutes until they are translucent then add the garlic stirring frequently. Cook for another minute or so. Add seasonings cook for another minute or so. Add the flour and cook till it is slightly browned this should take a couple of minutes.

Gradually whisk in the beef broth and tomato sauce. Bring it to a boil; reduce heat stir occasionally and simmer until it thickens around 10 minutes.
IMG_3594

Add the Pasta, beef and cream until everything warms and melds together. Season with salt and pepper and serve immediately.  

If you don’t have a jar of Italian seasoning – it is generally made up of the following spices so I suggest adding a sprinkle or two of the ones you do have. Or pick the ones you like the best. Oregano, Marjoram, Thyme, Basil, Rosemary, Sage and Parsley

adapted from online Damn Delicious

Easy no-fry Eggplant Parm & Garden Salsa

OK so you are probably wondering when she is going to stop writing about her damn garden; but this year was a super year and I need to use up or give away what I pick; plus the season is winding down. It is Labor day weekend, there are school buses everywhere and we are supposedly not supposed to wear white anymore – pfff I wear what I want!
IMG_3103.JPGSo this week was another one of those busy weeks but I had a plan to use up what I have for tomatoes and peppers. I came home from work on Wednesday and started chopping. Halfway through we lost power so I finished chopping by candlelight. I made a pretty large bowl of salsa with my tomatoes, green peppers, onions and jalapenos. It was pretty cool since I haven’t been able to make it in a couple of years; it was a terrible year for green peppers last year and the year before I didn’t get any tomatoes. Yeah I know I could have gone out and bought some of what I needed  but that just doesn’t appeal to me for making “homemade salsa” I have issues I know!
IMG_3094Tonight (Thursday) I wanted to use up all the eggplant that was in the fridge. This is only the second year of growing eggplant and who knew there were SO many kinds out there. I had only seen the large oblong ones from the store but mine are long and thin. Which is great for slicing up and adding them into things. I know I have shared this recipe before but it is worth repeating since it comes together fast and tastes excellent with probably the fewest iIMG_3095
I add Sweet Italian sausage basically because I love it, and I think it brings a lot to the dish and my husband won’t ask why there is no meat. I very rarely keep the sausage link as a full link. For this recipe I sliced a couple of the links into coins or minim meatballs. I do this for spaghetti sauce sometimes; or I’ll remove the casing and smash the sausage up and brown it. Either way I am all in.
IMG_3092

IMG_3093.JPG

I deglazed the pan with a little leftover red wine – totally optional

 

IMG_3097

I put this a baggie for another use – fridge or freeze it for another day!


Mock Eggplant Parmesan

1 large or several small Eggplant(s) diced
Marinara sauce – your favorite jar
1 small Onion diced
1 package Mozzarella
2 links Sausage (optional)

Saute the onions until they sweat, add the sausage if you are using it. Cook the sausage till it is done. Add the marinara sauce, stir and then add the mozzarella. Cover and let it simmer for about 30 – 40 minutes.

Serve with a side salad and some bread

IMG_3100.JPG

I posted this recipe way back in 2013 wow I have been doing this a long time!


Homemade Garden Salsa

6 tomatoes (roma)- seeded diced
1 Green bell pepper – seeded diced
1 Onion – diced
2 Jalapeno peppers – seeded chopped
5-6 cloves of garlic – pressed
1 Lime, squeezed
Fresh cilantro – chopped
Kosher salt
Fresh ground black pepper
dash Balsamic vinegar
1-2 packets of sweet and low

Dice and seed the tomatoes and set aside to drain while you dice the peppers and onions, press the garlic, and chop the cilantro. Mix everything together add a dash of balsamic vinegar, salt and pepper to taste and a packet or two of sweet and low.

Hint 1: you can make it hotter by leaving the pith and seeds in the jalapenos or milder by removing them before chopping.

Hint 2: By seeding the tomatoes your salsa will be less watery

Ground Turkey Asian Stir Fry

Dice, slice, swirl, chop, shred, scoop, steam, saute, grill, bake, fry – I am pretty sure I have exhausted the ways to use a zucchini. I honestly never really gave it much thought of how versatile this little green squash actually is. It is quite impressive the different forms it can take and still add a lot to the party.  I would love to hear your favorite ways to use up the abundance of your summer zucchini!
img_3026.jpgBecause my gardens are rewarding us with plenty of veggies this year. I have been in search of ways to utilize as many of them as I can. I have also been sharing them with family and friends but they can only eat so many too.
IMG_3011One of the easiest ways to clean out your fridge is a stir fry. Last weekend I made this quick stir fry with what I had on hand and I will be adding it as one of my food prep lunch ideas as it was sooooo good. There were 2 containers of leftovers in the fridge and I initially grabbed one for lunch and went back for the other to bring both to work so I could have them both. Leftovers in my fridge are free range. Meaning whoever gets to them first, it’s theirs. If you want something there the next time you open the door, you better hide it – that’s all I’m saying!
IMG_3012This is how I made mine, you can substitute how you wish

Ground Turkey Asian Stir Fry – makes 4 servings

1 package of ground turkey
1 medium onion, diced
2 clove garlic, minced
2 tablespoon minced ginger
1 medium zucchini, chopped
1 medium summer squash, chopped
1 medium red bell pepper, chopped
handful of pea pod’s sliced
Handful of broccoli florets
Handful of shredded carrots
1 tablespoon Sesame Oil
1 tablespoon Olive Oil
¼ cup Soy sauce
2 tablespoons Rice wine vinegar
Scallions diced for the sprinkling on top before serving

Add the oils to the pan, non stick might be better unless you have cast iron like I used.
Brown the turkey, add the onion about halfway through and at the end add the ginger and garlic. Remove from the pan and set aside.
IMG_3016If needed add a little more oil, I threw all the veggies in the pan at once and let them cook up. If you are using say diced carrots instead of shredded one, they tend to take longer so start with those and then add the rest, constantly stirring so they don’t stick, cook till tender but not mushy.
IMG_3018Add the turkey back in and the soy sauce and rice wine vinegar. Stir to combine and cook for another 3-4 minute until everything is cooked and combined.
IMG_3020

Fresh Corn Tomato Bacon Salad

What to do with the leftover corn on the cob? Not sure if your local grocery store requires you to buy a 6 – 12 ears of corn; well require might be a “strong” word it’s more like encourage you to buy more ears than you need. You can buy 6 for say $2.99 or you can buy it for a buck an ear. So being my true New England Yankee self I buy my 1/2 dozen and the 3 of us eat an ear a piece. My husband always make a comment “why did you buy so many” I think he should start doing the shopping – Just saying!
IMG_2945
There are actually many things you can do with the leftover ears. Once removed from the cob. Here are a few that I like. Corn Chowder is classic, add kernels to your corn bread/muffins or even your pancakes. Make a Mexican corn by frying up some onions and garlic along with the kernels and add a few spices like paprika, cumin, chili powder and squeeze in a half of a lime and top with a sprinkle of fresh cilantro. Corn salsa is also a good summer time use but one of my favorites is fresh corn tomato bacon salad. I mean honestly add bacon to just about anything and I would probably call it my favorite.

IMG_2949

IMG_2927
Serves 4–6

6 slices of thick-cut bacon
1 medium onion, diced (about 1 cup)
cut kernels from 4 ears of corn (about 2 cups)
3 cups halved cherry tomatoes
1/4 cup chopped fresh basil
3 tablespoons cider vinegar
salt, to taste
fresh ground black pepper, to taste

In a large skillet, cook bacon over medium heat until crisp.  Remove bacon to a plate and set aside.

IMG_2931

using a little of the bacon grease

Turn heat down to medium-low and add onions to the bacon drippings in the skillet. Cook, stirring occasionally, until onion has softened – about 5 minutes.
IMG_2934

Add corn, turn heat back up to medium, and cook, stirring occasionally, until corn is tender and just starting to brown in spots about 7–10 minutes.
IMG_2935

Remove corn and onion mixture to a large mixing bowl and let cool for about 10 minutes.  Meanwhile, crumble bacon.  Add the sliced tomatoes, bacon, basil, and vinegar to the bowl with the corn.  Sprinkle in a big pinch of salt and some fresh ground black pepper. Toss everything together add more salt and/or pepper if needed.

I posted this back in 2015 but just finished making this just this morning for the pictures!

had to share some more photos aka food porn!
IMG_2937IMG_2941

IMG_2929

Basil from my herb gardens

IMG_2947

playing with the little sun coming through my kitchen window

Turkey Lettuce Wraps – give them a try

Why I love lettuce wraps – I believe my first taste was about 5 or 6 years ago and our waiter said it was his favorite app at PF Changs. If we are trying a new place we tend to ask our waiter/waitress what their favorite is and maybe not every time but majority of the time we will take their recommendation. We all really loved their chicken lettuce wraps so much so I actually made a recipe I found online that someone came up with that said they were the ones from PF Changs. They too were delicious but a little time consuming so I have only made them a couple of times.
IMG_2883.JPGThere is an added bonus to lettuce wraps; if you are watching your carb intake you can eat 2 or 3 lettuce wraps without any guilt. Not that I have anything against carbs I mean if you saw me you would be like “oh yeah she eats carbs” but it is nice to know there are other ways to have a tasty filling without having a bun of some sort to hold it together.
IMG_2866This comes together very quickly and would be a great weeknight meal on some hot summer night when you want something quick, light and delicious!
IMG_2873.JPGTurkey Lettuce Wraps

1 package of ground turkey
Olive oil for the pan
Package of white mushrooms – cleaned and chopped
3-4 scallions, chopped
2-3 cloves of garlic
1 can water chestnuts, chopped
¼ cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
Boston or Bibb lettuce, romaine and iceberg work too
Shredded carrots
Bean Sprouts
IMG_2878.JPGSauce
3 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
½ tablespoon sriracha sauce
½ teaspoon sesame oil
¼ cup water

Thai chili sauce works awesome too
IMG_2867IMG_2868IMG_2870Brown the turkey in a large saute pan until cooked through. Add the mushrooms, scallions, garlic and water chestnuts cook until the mushrooms are soften. In a small bowl mix the soy sauce, brown sugar and rice wine vinegar and then add to the turkey mixture. Cook for about a minute or so. Remove from the heat.
IMG_2879.JPGCreate the sauce by whisking all of the ingredients together. Once you make your lettuce wrap drizzle a little over the top of the turkey and veggies. Add a little thai chili sauce if you like a little more love.
IMG_2883.JPG
Recipe adapted from Melissa d’Arabian Food Network

Pesto Turkey Pasta

I need to start by saying I try to keep my online media presence pretty low key, well actually I do the same in my day to day “real” life as well. I think I share just enough information about me and also about my family. I try to not “offend” or “overshare” too much and I don’t normally talk about the 3 hot topics; money, religion and politics. At least that was the top three while I was growing up.  Today it seems there is nothing off limits; more and more things are coming out of the shadows everyday.

I was very saddened to hear about the tragedy of Kate Spade and now Anthony Bourdain. I initially wrote the word suicides but I took it out and replaced it with tragedy because it sounded too harsh to me. I was brought up to not talk about anything too personal and I really don’t. Thankfully my daughter does not follow the same rules as I do. She needs help she asks, maybe someday I’ll be more like her.
IMG_2852.JPGI am a firm believer and have said it many many times that no one knows what goes on behind closed doors. My heart breaks for their families and I hope that something positive can come out of these tragic losses. I felt I needed to say this as I have been thinking about it constantly. Depression is real if you need help please ask
US National suicide prevention line: 1-800-273-8255.

IMG_2848I don’t really know how to lead into the recipe I want to share with you so here it goes. My daughter made some delicious Basil Pistachio Pesto last weekend and what we didn’t eat with crackers I thought about using the rest for dinner. I also had some turkey cutlets that I needed to cook up and so it screamed pasta night. This would also be great if you had any leftover turkey though most people I know only eat turkey around Thanksgiving which is kind of a shame.  Who knows maybe you’ll want to try this and make a turkey leg or breast.
IMG_2849Pesto Turkey Pasta

2 large eggs
½ cup pesto – make fresh or buy your favorite brand (my “norm” recipe below) 
Box of pasta – farfalle, egg noodles, gemelli or similar
1 Tbs olive oil
1 lemon zested
1 medium onion diced
2 cloves garlic minced
2 cups chopped cooked turkey meat (cutlets or leftovers)
Kosher salt
Freshly cracked black pepper

Boil water for the pasta and cook according to the package, drain reserving some of the liquid.
IMG_2851.JPGIn a medium bowl add the pesto along with the eggs and the lemon zest.

Saute the onions along with the garlic, add the chopped turkey cook through, or add the already cooked turkey.  
IMG_2854.JPG
Add the pasta to the onions and turkey. Pour the egg pesto mixture over the pasta turkey. The heat will cook the egg – similar to carbonara.  


Season with salt and pepper to taste.  If needed add some of the reserved pasta water to lighten up if needed.

Basil Pesto
6 Ounces of washed and dried basil leaves, stems removed
4 Ounces of pine nut
6-8 Cloves of Garlic
2 Ounces of grated parmesan cheese
Olive oil – Salt and Pepper
Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the Parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything.