September 5th, 2009 — crock pot
Crab Stew
2 tablespoons butter
1 small onion, grated
1/4 pound mushrooms, sliced thin
2 ripe tomatoes, skinned and chopped
1 pound crabmeat
1 teaspoon salt
Dash of cayenne pepper
1 1/2 cups heavy cream
Few sprigs parsley, chopped
1 teaspoon chopped chives
1/4 cup brandy
Melt butter, stir in grated onion, and cook over moderate heat for 1 or 2 minutes. Stir in mushroom slices and cook several minutes. Add tomatoes and cook about 5 minutes. Stir in crabmeat, salt, cayenne pepper and cream. Heat until mixture comes to a boil, but no longer. Add parsley, chives and brandy. Serve in soup plates with a heaping tablespoon of cooked rice in the center.
Serves 4 to 6.
Words have a longer life than deeds. — Pindar
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August 26th, 2009 — crock pot
Moqueca de Camarao (Shrimp Stew - Brazil)
2 tablespoons dende (palm) oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 pounds fresh medium size prawns, shelled and deveined
1/2 teaspoon salt
2 tablespoons fresh lemon juice
4 large tomatoes, peeled, seeded and chopped
2 tablespoons cilantro, chopped
1 teaspoon black pepper
1 fresh red cayenne pepper
1 (14 ounce) can coconut milk
Heat the oil, and stir fry the onion until golden brown. Add the garlic and prawns. Stir fry for about 3 minutes.
Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk. Simmer for 10 to 15 minutes. If you want to add fish to the moqueca, use sea bass, cut in small pieces, and cook it together with the coconut milk.
Ones friends are that part of the human race with which one can be human. — George Santayana
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August 23rd, 2009 — crock pot
Old Fashioned Beef Stew
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef stew meat (1-inch pieces)
2 tablespoons shortening
2 quarts hot water
3 pared medium potatoes (1-inch cubes)
4 carrots, cut into 1-inch pieces
1 cup sliced celery (1-inch size)
1 medium onion, diced
1 tablespoon salt
2 beef bouillon cubes
1 bay leaf (optional)
Mix flour, salt and pepper. Coat meat with flour mixture.
Melt shortening in large skillet or 6-quart saucepan; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours.
Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender.
If desired, thicken stew. In covered small jar, shake 1 cup cold water and 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.
Makes 6 servings.
To serve more people, just add more vegetables to the stew.
Man can acquire accomplishments or he can become an animal, whichever he wants. God makes the animals, man makes himself. — G. C. Lichtenberg
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August 14th, 2009 — crock pot
Classic Red Chile Stew
Try spreading this on Indian Fry Bread, then folding the bread over the filling.
8 dried red New Mexican chiles
2 pounds pork or beef stew meat,
cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
4 cups beef broth, divided
Arrange chiles on a cookie sheet and place in a 200 degree F oven for 5 minutes or until they smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Cover chiles with 2 cups of the beef broth and let sit for 20 minutes until they are softened.
Place chiles and broth in a blender and pur?e until smooth. Brown meat in oil and remove from the pan. Add 1 cup of the beef broth to the pan to de-glaze it. Combine all ingredients in a crockpot or large pot, bring to a boil, reduce heat, and simmer for 2 hours, or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary.
Its hard to create humor because of the unfair competition from the real world. — Peters Almanac
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August 5th, 2009 — crock pot
Chicken and Parsleyed Dumpling Stew
This is a Readers Favorite from Family Circle Magazine in 1983.
1/2 cup all-purpose flour
3/4 teaspoon salt
Pinch plus 1/4 teaspoon pepper
1 (3 pound) broiler-fryer, cut up
3 tablespoons vegetable oil
1 tablespoon butter
1 medium-size onion, sliced
1 clove garlic, finely chopped
1 (13 3/4 ounce) can chicken broth
2 cups water
1 large rib celery, sliced
1 cup all-purpose baking mix (buttermilk or regular)
1 1/2 tablespoons chopped parsley
1 1/2 teaspoons dried rosemary
1/3 cup milk
1 (10 ounce) package frozen mixed vegetables
Mix flour, 1/4 teaspoon salt and pinch of pepper in plastic bag. Add chicken; shake to coat.
Heat oil and butter in large Dutch oven over medium heat. Add chicken; saut? until lightly browned, 10 minutes. Add onion and garlic; saut? 3 minutes, until golden brown. Add broth, water, celery and remaining salt and pepper. Simmer, covered, 15 minutes.
Combine baking mix, parsley and rosemary in bowl. Stir in milk. Uncover stew; bring to boiling; add vegetables. Form dumplings on wet teaspoon, one at a time, and drop into stew; you should have about 20 dumplings. Cook, uncovered, 5 minutes over medium heat. Cover; cook 5 minutes, until dumplings are firm. Ladle into bowls.
I bet when they weren fighting, Vikings with horn helmets had to stick potatoes on the ends of the horns, so as to avoid eye pokings to fellow Vikings and lady Vikings. — Jack Handey Deep Thoughts
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July 9th, 2009 — crock pot
Green Chile Stew
This is the state dish of New Mexico.
Makes 10 servings
Serve this stew straight from the pot at the table, and let guests help themselves. Serve with hot flour tortillas, butter, beer and/or iced tea. This dish is fiery hot.
1/4 cup olive oil, divided
2 pounds beef stew meat, cut into 1/2-inch pieces
1 pound pork stew meat, cut into 1/2-inch pieces
2 cups chopped onions
1 teaspoon granulated sugar
1 cup fresh or frozen roasted green chiles, cut into strips,
or 3 (7 ounce) cans, drained (see note)
3 or more jalapeno peppers (to taste), seeded and minced
6 cloves garlic, minced
1 tablespoon dried oregano, crumbled
3 (10 1/2 ounce) cans double-strength beef broth, mixed with
enough water to measure 1 quart
1 (28 ounce) can Italian-style plum tomatoes, undrained
2 pounds (about 4) yellow finn potatoes, peeled and
cut into 1-inch chunks
2 teaspoons kosher salt, or to taste
Juice and zest of 1 lemon
Freshly ground black pepper, to taste
6 green onions with tops, minced (for garnish)
Sour cream (for garnish)
In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat.
Lay the meat out on paper towels and pat it dry. Brown the meat in batches, adding more oil as necessary, until well-browned, 7 to 10 minutes per batch. Transfer the cooked meat to a bowl. Add the remaining oil to the pan and brown the onions, sprinkling them with the sugar, then stir in the green chiles, jalapenos, garlic and oregano and cook, covered, until browned, about 5 minutes. Deglaze the pan by stirring in the beef broth a little at a time and scraping up any bits from the bottom.
Add the tomatoes and potatoes, return the meat to the pan and season with the salt. Bring the stew to a boil, cover and cook for about 1 1/2 hours, stirring from time to time, until the potatoes and meat are tender and the stew has thickened slightly.
Add lemon juice and zest. Adjust the seasonings with additional salt and the pepper and serve immediately sprinkled with the green onions and topped with a dollop of sour cream.
NOTE: If you are starting with fresh green chiles (try a mixture of long greens and poblanos), roast them at 450 degrees F until they
e blackened on both sides, then pop them into a paper bag until cool. Rub off and discard the burned skin. Stem and seed them, then cut into 1/4-inch strips; set aside.
Per serving: calories: 444 (37% from protein, 28% from carbohydrate, 35% from fat); protein: 39.7 grams; total fat: 16.8 grams; saturated fat: 4.9 grams; cholesterol: 89 mg; sodium: 1,839 mg; carbohydrate: 30.8 grams; dietary fiber: 4.7 grams
Exchanges: 2 vegetable, 1 starch, 41/2 meat, 1 fat
All human actions have one or more of these seven causes chance, nature, compulsion, habit, reason, passion, and desire. — Aristotle
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July 2nd, 2009 — crock pot
Mexicali Beef Stew in a Pumpkin Shell
Source: National Cattlemens Beef Association
2 1/2 pounds beef for stew, 1- to 1 1/4-inch pieces
1 to 2 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
2 (13.75 ounce) cans ready-to-serve beef broth
1 cup mild or medium picante sauce
2 medium zucchini, 1/4-inch slices
4 teaspoons cornstarch, dissolved in 1/4 cup water
2 small tomatoes, each cut into 8 wedges
1 (2 1/4 ounce) can sliced ripe olives, drained
In Dutch oven, heat oil over medium-high heat until hot. Add beef, onions and garlic (1/2 at a time) and brown beef evenly. Pour off drippings. Add broth and picante sauce. Bring to a boil. Reduce heat; cover tightly and simmer for 1 1/2 hours, stirring occasionally.
Meanwhile prepare Pumpkin Shell Tureen. Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
Stir in cornstarch mixture; cook and stir 2 minutes or until thickened and bubbly. Stir in tomatoes and olives. Remove from heat; let stand, covered, 5 minutes. Ladle into Pumpkin Shell Tureen.
Yields 8 servings.
Pumpkin Shell Tureen
Cut top off 5- to 6-pound pumpkin; scrape out fibers and seeds. Approximately 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.
The difference between our decadence and the Russians is that while theirs is brutal, ours is apathetic. — James Grover Thurber
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June 8th, 2009 — crock pot
Bavarian Stew with Potato Dumplings
1 1/2 to 2 pounds stewing beef or chuck steak, cut in cubes
1 tablespoon oil or melted shortening
2 cups water
1 envelope Frenchs? Onion Gravy Mix
1/4 cup vinegar
2 tablespoons brown sugar
1/2 cup raisins
4 gingersnaps, crushed into crumbs
Potato Dumplings
Brown beef in oil in large skillet or Dutch oven. Add water, contents of gravy mix envelope, vinegar and brown sugar. Cover; simmer 1 1/2 to 2 hours, or until tender, stirring occasionally.
Stir in raisins and gingersnap crumbs. Prepare Potato Dumplings. Drop by spoonsful on top of simmering stew. Cover; simmer 15 minutes longer, until dumplings are firm.
Makes 4 to 6 servings.
Potato Dumplings
Lightly beat together 1 egg, 1/2 cup water and 1 tablespoon melted butter. Add 1 envelope Frenchs? Potato Pancake Mix and 1/4 cup finely chopped green bell pepper; stir until blended. Let stand 10 minutes.
Never trust the advice of a man in difficulties. — Aesop
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