Beef and Lentil Stew

Beef and Lentil Stew

 

Beef and Lentil Stew

  • Servings: 6 - 8
  • Difficulty: Easy
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Cold season has hit my household and it looks like everyone, save yours truly, has caught one but it is entirely possible, if not probable, that I will sooner or later catch one. Until that time I will continue to look after my guys and so with that in mind I have made them some comfort food that will hopefully help them feel a little better.

Now I have “billed” this one as a stew however from what I can see the only difference between a soup and a stew is the thickness of the broth, except in the case of a Chowder which is thick anyways so if you wanted to make this a soup just thin out the broth.

Here’s how we do this one.

Shopping List:

  • 2 tablespoons Olive Oil
  • 1 1/2 pounds Sirloin Steak  Tails – cut into bite sized chunks
  • 3 Celery stalks- chopped
  • 2 Carrots – peeled and chopped
  • 1 Yellow Onion – diced
  • 3 small Leeks, whites only – chopped
  • 6 cups Beef broth
  • 1 28 ounce can Diced Tomatoes
  • 2 teaspoons Oregano
  • 4 teaspoons Granulated Garlic
  • 2 cups Lentils
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. Heat the olive oil in a large Dutch oven. Season the beef with salt and pepper and brown in batches removing to a separate bowl.
  3. Add the onion and saute until translucent.
  4. Add back the beef and the remaining ingredients bringing to a boil. Cover and simmer for 45 to 60 minutes.
  5. Adjust the seasoning and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

Kale & Romaine Salad

Kale & Romaine salad

Kale & Romaine Salad

  • Servings: 6 - 8
  • Difficulty: Easy
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Since I have started going to the gym I’ve also started looking at healthy alternatives for meal time and when I consider this I come up with Salad. Now most times salad can be rather boring and pedestrian because of the lack of tasty ingredients however this time around I made sure to use ingredients that I like but are still healthy for you.

Here’s how we do this one.

Shopping list:

  • 4 cups rough chopped Kale
  • 4 cups rough chopped Romaine
  • 1 Large Green Pepper cut into strips
  • 6 Radishes – sliced
  • 8 Cherry Tomatoes – halved
  • 1 – 1 1/2 cups shredded Carrot
  • 3/4 cup dried Cranberries
  • Pea greens
  • Low calorie Salad dressing of your choice 

Putting it all together:

  1. In a large bowl combine the Romaine and Kale.
  2. Arrange the remaining ingredients finishing with the Pea Greens on top
  3. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit

Pot Roast

Pot Roast

Pot Roast

  • Servings: 4-6
  • Difficulty: Easy
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I’m all about “simple but tasty recipes for the grilling season and beyond.” yet I don’t hesitate to think outside the box and tackle something that may seem “gourmet” and  “difficult” to make. Things like Osso Bucco with three mushroom Risotto or Crab Cakes with a Garlic Aioli or even create something that I think may be relatively new like my recent Pad Thai Meatballs. 

With that in mind this particular recipe falls under the “simple but tasty…..” category because it is essentially a one pot dinner that is not only filling but flavorful in its simplicity and can be considered a budget friendly dish as well since it can feed a number of people for a relatively low price.

Here’s how we do this one.

Shopping List:

  • 3 pound Beef Pot Roast
  • 2 large Carrots – peeled and rough chopped
  • 1 large Yellow Onion – peeled and rough chopped
  • 2 Celery ribs – rough chopped
  • 4 Garlic cloves – peeled and smashed
  • 24 Baby potatoes
  • 1 20 ounce can Diced Tomatoes
  • 1 cup Red Wine
  • 3 cups Low Sodium Beef Broth
  • 1/4 cup  Worcestershire sauce
  • 3 Bay Leaves
  • 2 tablespoons Black Peppercorns
  • 2 tablespoons dried Rosemary
  • 2 tablespoons dried Thyme
  • 2 tablespoons Sea Salt
  • Cheesecloth
  • Butchers Twine

Putting it all together:

  1. Preheat the oven to 350°.
  2. Season the pot roast with salt and pepper and place in a large Dutch Oven.
  3. Arrange the vegetables around the roast and add all liquids.
  4. Using the cheesecloth make a Bouquet Garni with the dried herbs and tie with the butcher string. Place in the pot.
  5. Bring to a boil on the stove. Turn off the heat and place in the oven for 2  hours.
  6. Remove the roast to a cutting board to rest, the potatoes to a separate bowl and discard the bouquet garni.
  7. Pour the braising liquid and vegetables into a blender and blend until you have a smooth gravy. Pour the gravy into a small pot. For a rich gravy add a dollop of butter.
  8. Slice the roast, plate with the potatoes and pour on the gravy.
  9. Enjoy. 

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                         Bon Appetit 

Hunter’s Stew

Hunters Stew

I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food.

Paul Prudhomme

Hunter's Stew

  • Servings: 6-8
  • Difficulty: Easy
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Weather wise things around here have been bonkers. One day it’s almost short sleeve and shorts time and the next minute we have snow up to our armpits and it’s as cold as a Tax Collectors heart so when things get squirrely like this my heart says it’s time for Comfort Food and nothing says comfort like a tasty and filling STEW.

I picked this stew because it’s not one I have made before but as usual I have to add my own spin to it.

Here’s how we do this one.

Shopping list:

  • 1 1/2 pounds Sirloin Steak Tails
  • 1/2 pound Cipollini onions – peeled and left whole
  • 3 + 3 tablespoons Olive Oil
  • 4 Garlic cloves – rough chopped
  • 2 Carrots – peeled and rough chopped
  • 1 1/4 cups Long Grain and Wild Rice blend
  • 10 cups Beef Stock
  • 3/4 Madeira
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat your oven to 350°
  2. Heat the first 3 tablespoons of oil in a large  Dutch Oven
  3. Season the steak tails with salt and pepper and brown in the dutch oven. Remove to a separate plate.
  4. To the dutch oven add two cups beef stock and the Madeira wine and bring to a boil. Add the beef, cover and put in the oven for 1 1/2 hours on simmer.
  5. While the beef is simmering cook the rice by heating the remaining oil in a soup pot and add the rice and garlic stirring well and cooking for about 2 minutes. Add in the remaining beef stock and the carrots, bring to a boil then cover and simmer for one hour or until the rice is tender.
  6. Remove the beef from the braising liquid, cut into small bites and add back to the braising liquid along with the Cipollini onions.
  7. Add the rice mixture to the beef, mix well and simmer for about 10 to 15 minutes
  8. Serve with a nice crusty bread or crusty style dinner roll.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                          Bon Appetit 

 

Bahn Mi Tacos

Bahn Mi Tacos

Bahn Mi Tacos

  • Servings: 6-8
  • Difficulty: Easy
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In Vietnamese cooking Bahn Mi refers to the Bread that is used in sandwiches and if done right it is one of the best sandwiches you have ever had.

Now traditional Bahn Mi sandwiches usually consist of marinated meat and pickled veggies and it’s the marinade that really stands out but in this case we have added typical Taco toppings…….. green onions, sour cream and Cilantro…. so the taste has changed a little but you can still detect the Asian influence to this Taco.

Here’s how we doe this one.

Shopping list:

  • 2 pounds Steak strips
  • 1 medium piece Daikon – peeled and shredded
  • 4 cups Shredded Carrots
  • 4 Scallions – chopped for garnish
  • Small bunch of Cilantro – chopped for garnish
  • 2 tablespoons Canola Oil
  • Sour cream for garnish
  • 1/4 cup Soya sauce
  • 1/2 cup Fish sauce
  • 2 tablespoons Sugar
  • 3 tablespoons Garlic Chili sauce
  • 1 cup Apple Cider Vinegar
  • 1/4 cup Sugar
  • 2 tablespoons Sea Salt
  • 1 tablespoon Peppercorns
  • 1 tablespoon Mustard Seeds
  • Shredded Cheddar cheese

Putting it all together:

  1. In a non reactive bowl mix the Soya sauce, Fish sauce, Garlic Chili sauce and sugar mixing well. Pour over the steak strips, cover and refrigerate for about an hour.
  2. For the pickling liquid combine the Apple Cider Vinegar, Sugar, Sea Salt, Peppercorns and Mustard seeds in a medium pot and bring to a boil. Turn off the heat and allow to cool for about 10 minutes.
  3. Place the carrots and Daikon in a bowl and pour the pickling liquid over top mixing well and cover.
  4. In a large fry pan or wok heat the oil and quick fry the steak strips in the marinade.
  5. Build your Taco by briefly heating the Tortilla then layer cheese, steak, pickled veggies, green onions, sour cream and cilantro.
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit 

Crispy Top Cumberland Pie

Crispy top Cumberland Pie

Crispy Top Cumberland Pie

  • Servings: 5
  • Difficulty: Easy
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My grandson had decreed at some point that Tuesdays would be known as “Taco Tuesdays” as he loves his Tacos and ever since Old El Paso™ introduced Taco Bowls he loves them even more however for me (don’t get out the noose) having Tacos every week is a bit tiresome and boring so my lovely and brilliant wife suggested Tasty Tuesdays as an alternative. So in honour of her suggestion and as a nod to her country of birth, England, we are doing a Crispy Top Cumberland Pie.

Cooks note:  This is a great make ahead dish and will last for 2 days in the refrigerator or 3 months in the freezer.

Here’s how we do this one.

Shopping List:

  • 2 pounds Stew Beef – cubed
  • 2 pounds Yukon Gold Potatoes
  • 2 small Yellow Onions – chopped
  • 2 large Carrots – chunky sliced
  • 1 Leek, white part only – chopped
  • 2 tablespoons Canola oil
  • 5 Bay leaves
  • 2 Thyme sprigs
  • 2 tablespoons Butter
  • 2 tablespoons All Purpose flour, Worcestershire, Tomato Puree
  • 2 tablespoons liquid Beef Base
  • 2 1/2 cups Beef broth
  • 1/4 cup grated Parmesan
  • 3/4 cup Shredded Cheese
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. Heat the oil in a large Dutch oven and add the onion, celery, carrots, bay leaves, Thyme and butter and cook for about 10 minutes. Stir in the flour, followed by the purée, Worcestershire sauce and liquid beef base.
  3. Add the beef stock stirring well then add the stew beef. Bring to a boil, cover and put in the oven for 2 /12 hours.
  4. While the meat is braising cook your potatoes until they are about 3/4’s done and then add them to an ice bath to stop the cooking process.
  5. When the meat is fork tender transfer it to a baking dish. Slice the potatoes into 1 cm (.039 inches) rounds and place on the meat. Season with salt and pepper.
  6. Sprinkle on the Parmesan and the Shredded cheese and put back in the oven for about 20 mins or until the shredded cheese has melted and the gravy is bubbling.
  7. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

Braised Oxtail

  • Servings: ”3-4″
  • Difficulty: ”easy”
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Braised oxtails

Oxtail is one of those ingredients that a lot if not most people avoid simply because of its name and the image that it conjures up…… a tough stringy piece of meat with no flavour to it but in reality nothing could be further from the truth. Oxtail can add such a rich depth of flavour to a dish (ever had oxtail gravy with Jamaican rice and peas?) or it can equally stand on it’s own as a main….. it just has to be treated right. It also happens to be a quite inexpensive cut and quite frankly I love it.

This recipe comes to us via my 56 year old Canadian Cook Book and so that is why it is being listed under Retro Recipes and as the book has no pictures in it the one I am using I borrowed from thinkeatbehealthy.com.

Here’s how we do this one.

Shopping list:

  • One oxtail cut into short lengths
  • 1/4 cup flour
  • 2 tablespoons fat
  • 1 cup tomatoes
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon celery salt or 1/2 cup diced celery
  • 4 cloves
  • 1/4 lemon juice
  • 3 cups diced carrots
  • 4 small onions
  • 1/2 clove of garlic

Putting it all together:

  1. Dredge the oxtail in flour; brown in hot fat
  2. Add the tomatoes, water and seasonings; simmer, covered until tender, about 2 hours
  3. Add the vegetables; uncover and simmer again until the bones are free of meat and may be removed.
  4. Add the lemon juice and if necessary thicken the stock with flour and water.

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……..

                       Bon Appetit

Parmesan Risotto

  • Servings: ”4-6″
  • Difficulty: ”easy”
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When it comes to “simple but tasty recipes for the grilling season and beyond” this particular one fits the bill to a “T” and it is so versatile it can be served with almost anything…….. I served mine with oven baked pork chops. I will also add that any leftover Risotto (yeah like that’s going to happen) can be used to make Arancini which are stuffed and deep fried rice balls.

Now before we progress to much further I have to say that this is not an original recipe nor is it one handed down through the ages rather I happened to stumble upon it at the site for The Barefoot Contessa, Ina Gartner so hat’s off to her for this tremendous dish.

Here’s how we do it.

Shopping list:

  • 1 1/2 cups Arborio rice
  • 5 cups simmering chicken stock, divided
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup dry white wine
  • 3 tablespoons diced butter
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 cup frozen peas— I used frozen peas and carrots

Putting it all together:

  1. Preheat the oven to 350 degrees
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed.
  3. Remove from the oven, add the remaining cup of chicken stock, Parmesan cheese, wine, butter, salt and pepper and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
  4. Add the peas/peas and carrots and stir until heated.
  5. Serve with your favourite protein

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……..

                    Bon Appetit

Lancashire hot pot

 

Sundays, before life got even more hectic than usual, used to be a day of fix breakfast for my wife and let her spend a few hours in front of the “tely”, that’s U.K. English for television, watching Coronation Street which for those not in the know is an English television series that has been on the air forever and appears to be not going anywhere soon. It was on this show that I first came across this recipe and I was thoroughly enthralled so much so that I went in search of the ultimate version. 

After searching the Internet and various cook books and talking to relatives in the U.K. I was soon to discover that in fact there IS NO definitive recipe. In fact the only thing the various and sundry recipes had in common was Lamb and Potatoes and even then the debate raged on about “which cut of lamb to use”, neck-leg-kidney,  or “what potatoes were the best”, white or Yukon gold, or even whether or not to use Lamb stock or Chicken stock.

Now I rarely make this recipe because I am supposed to avoid red meat (I have Hemochromatosis which is a fancy Doctor term for excess Iron stored in my liver)  so to me it does not make much difference which part of the Lamb to use  with the exception of the Kidney—- I’m not a big fan of Kidney— nor does it matter which potato although I am partial to Yukon Gold . All that matters to me is that the dish comes out flavorful and satisfying.

So I now present to you my take on Lancashire Hot Pot which by the way is the one my late Father-In-Law just loved and being that he was from Manchester England I take it as a very big compliment.

Ingredients:

Approximately two pounds of lamb- cubed

Two and a half pounds of potatoes sliced like you were making Scalloped Potatoes

One large white onion- diced

1/4 cup all purpose flour— more or less ( I like a nice thick sauce )

2 Carrots- thinly sliced

Healthy dash of Worcestershire sauce

Salt and pepper to taste

Three finely chopped garlic cloves

Two cups chicken stock

Three tablespoons butter

Two tablespoons Canola Oil

Tin foil (or for you Brits—- Aluminum foil lol)

Putting it all together:

Heat the Canola oil in a large skillet and saute the onions until translucent – about two minutes

Remove the onions from the heat and set aside

Add the Lamb, butter, Worcestershire and garlic to the skillet and fry, in batches if necessary, until it is medium rare (Lamb is the best when served Medium)

Remove the Lamb from the heat and set aside

To the liquid in the skillet add the flour and make a Roux

Add enough Chicken stock to get the Roux to the consistency you want

Pre-heat the oven to 375 degrees

In a large greased casserole dish spread a layer of potatoes followed by carrots and the Lamb mixture

Repeat until all the ingredients are finished

Pour the Roux over the contents of the casserole and give it a bit of a shake to distribute the Roux throughout the casserole

“Bung” (another Brit term—- thanks Jamie Oliver) it in the oven for approximately an hour and a half

Dish it out, tuck in, and be in heaven………….

So there you have it……. another “simple but tasty recipe for the grilling season and beyond”

Until next time…………..

                                                           Bon Appetit