Posts Tagged ‘recipe’

Cowboy Stew

In Comfort Food, Entrees, Leftovers on January 23, 2011 at 7:07 pm

There is only one word to describe today’s cooking experience…FIASCO! I should preface that with the fact that the food turned out AMAZINGLY, but the process of getting it moving was a FIASCO! Today was a very cold winter day in Beantown. Naturally my first thought was…comfort food. Originally I thought the way to go was  vegetarian chili, then I checked me email, and found a bunch of slow cooker recipes that my friend Steph had sent me. I saw this recipe, and I had to run to the store and pick up a few items :-). After I got back from the store I started getting everything together and when I tried to get the slow cooker down from a top shelf in my kitchen (you should probably know that I’m 5’2″ on a good day, it helps with the mental picture) it slipped and came crashing down on my head. Then it hit the floor, HARD, and the ceramic  part of it smashed into a lot of pieces all over my kitchen floor. My head is fine, though I do have a nice egg on it, and I had to borrow a slow cooker from a neighbor who came over to investigate the crash. Apparently it was that loud a crash.  But let’s get back to the recipe, which I am happy to report will last me the better part of a week in leftovers. Let’s take a look at what I picked up at the grocery store:

Ingredients

I started by browning the ground beef on the stove. While the beef browned I poured all the canned goods into the slow cooker (the one I borrowed, this is all after mine broke everywhere).

Canned Goods in The Slow Cooker

Once the beef had browned I drained the excess fat and added it to the slow cooker. Once everything else was combined I added a cup of water and the garlic cloves that I had minced.

Add the Beef

The stew then cooked on low for 9 hours. The recipe calls for 8-10 on low, and if you are in a hurry it can be 4-5 on high. My friend did note that the stew tastes better the longer it cooks, and since it was a cold, snowy day, I had the time to cook it for 9 hours. The result was FANTASTIC!

FANTASTIC! Cowboy Stew!

I will be more than happy to try this recipe again, though there are, as always, a few things I want to tweak about it.  I would love to try this with turkey instead of beef. I’d also like to turn up the heat, and add some diced jalapenos. I like my food spicy. I will also slice the potatoes at least in half next time, they were a little too big, and I think they would be better bite size.  Overall, it was FANTASTIC! A definite must for a cold day, especially when with a busy week ahead is set to follow. Stay tuned for more winter recipes, and probably a few good desserts too.  In the meantime…

Bon Appetit!

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Apple Crumb Coffee Cake

In Breakfast, Brunch on November 15, 2010 at 8:00 am

This delicious treat just made my morning much, much better! I couldn’t have enjoyed it anymore, or the smell of it cooking in my kitchen. Nothing like a nice warm kitchen in this nice fall weather. I started by following The Food Network‘s recipe for Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze. I of course made a few enhancements. Let’s take a look at all the ingredients for the cake part:

Ingredients

I started by peeling and dicing what ended up being a little more than 2 cups of apples, though I wish I had used more. Though there was a delicious amount in the coffee cake.

Apples

My next step was to combine the stick of butter, light brown sugar, eggs, flour, baking soda, cinnamon, salt, sour cream, and vanilla in a bowl. I then used a hand mixer to blend it all together until smooth.

Ready for the Apples

I then folded in the apples, and evenly distributed the mixture in the bottom of a dark, 13 inch by 9 inch pan.

Coffee Cake Ready for the Oven

Once this was all set, I started to make the crumble topping. Normally, for the first round I would stick to the recipe, but this recipe DID NOT have me making enough crumble topping! Now, reader beware I love crumbles on the top of my coffee cake, so I may have gone a little over board, but still. I thought the result was delicious! Let’s look at the adjustments I made for more crumble topping:

I poured all the ingredients into a large mixing bowl, and beat it with a hand mixer until the mixture resembled crumbs, then I sprinkled them on top of the coffee cake.

Coffee Cake with Crumble

I then put it in the oven, which was heated to 350 °F. The coffee cake baked for 35 minutes, or until I could cleanly pull a knife out of the center of it. As it cooled a little, I made the glaze for the top, and changed the quantities up on this a little too.

  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons water

    Brown Sugar Glaze

I drizzled the cooked coffee cake with the glaze and let it harden slightly, before I served/ate this!

Ready to Serve

This is a delicious addition to any brunch or even a breakfast. I absolutely loved this recipe and its result. I loved that it made so much too, and I’m sure my friends will too. This recipe is a complete keeper, and quite easy to make. This dish is a total…

Bon Appetit!

Warm Sweet Potato and Red Onion Salad

In Appetizers, Side Dishes on November 7, 2010 at 6:00 pm

This entry is dedicated to one of my best friends! Thanks Steph! She introduced me to one of her friend’s cooking sites, and I discovered this SUPER YUMMY dish!

I should note here that Steph’s friend is from Australia, so this recipe needed to be tweaked a little, and by tweaked I mean Celsius had to be converted to Fahrenheit, and kilograms had to be converted to pounds, but here’s my take on the original recipe for Warm Sweet Potato and Red Onion Salad.

Let’s start with the ingredients list:

I started by peeling 4 large sweet potatoes (about 4 pounds), then I sliced them into bite-size cubes.

Peeled Sweet Potatoes

Then I placed the sweet potatoes into a large pot, covered with water, and boiled until the sweet potatoes were just soft.

Boiling Potatoes

While the sweet potatoes cooked, I cut the red onions into thick wedges, and placed them into a large mixing bowl. I then covered them with 2 tbsp. of balsamic vinegar and 2 tbsp. of olive oil, and mixed them.

Red Onions

Once the sweet potatoes were slightly soft I drained the water and added them to the red onion in the large mixing bowl. I them poured another 2 tbsp. of olive oil and 2 tbsp. of balsamic vinegar over the sweet potatoes and thoroughly mixed the red onions, sweet potatoes, balsamic vinegar, and olive oil.

Ready for the Oven

Then it was into a baking pan for the mixture and baked it at 375°F for 35 minutes, or until the sweet potatoes were golden brown.

Just out of the Oven

I then took the bag of mixed salad, poured it out onto a large platter, and poured the sweet potato and red onion mixture over the salad leaves. Then I evenly drizzled 2 tbsp. of honey, and 2 tbsp. of balsamic vinegar over the entire salad. I then tossed the entire salad, as you would any salad, and then served while still warm.

Ready to Eat!

This was a completely delicious meal, that’s right, I said meal! I hadn’t intended it to stand alone, but there was so much of it, I made it into a meal for myself. There is enough to last me a few meals too, which I totally love. There’s nothing quite like being able to come home after a long day at work or school and just have to microwave a good meal. I intend on using this as a mid-afternoon, pre-turkey salad on Thanksgiving too, I just hope my family and friends LOVE it as much as I do.

Hope all you Foodies love it too!

Stay tuned for a classic Thanksgiving pie next!

In the meantime…

Bon Appetit!