This is Dad typing:
1 lb. hamburger
mix with:
1/4 cup chili sauce
teaspoon of rosemary and/or thyme
2 cloves garlic
4 dashes of Worcestershire sauce
freshly ground black pepper
1/2 teaspoon chili powder (optional)
cook well done
with cheddar cheese (optional)
Wednesday, December 24, 2008
The Bad Cookie or Failed Snowman
We were making Christmas cookies, and I wanted to make super cute snowman macaroons and peanut butter cookies. So, I made some round balls like snowmen, but they got all flattened out. Oh, and also, I wanted the peanut butter cookie to be a penguin snowman. That obviously didn't work either. I still love them, even though they're imperfect:
Cooking is Fun!
Our goal in this blog is to share our love of cooking with family and friends. Some people already love cooking like us and others maybe think it's a chore. We used to think it was a chore too. We used to eat frozen meals and cereal for dinner too often. It improved our lives greatly when we started cooking regularly! Fresh nutritious delicious food enriches your body and soul. We feel healthier with more energy and we enjoy our food so much more. Also it is a way for us to connect with each other and our family and friends.
Tuscan Beef Stew with Polenta
My mom made this when I flew in, it is delicious:
Tuscan Beef Stew With Polenta
For stew
3 tbs olive oil
1 red onion cut into medium dice
3 carrots, peeled and cut into 1/2 inch pieces
3 stalks celery, cut into 1/2 inch pieces
2 lbs stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 tsp kosher slat
1/2 tsp freshly ground pepper
For polenta
1 tbs olive oil
4 cups vegetable stock or broth
1 cup coarse corn meal.
Make stew
In heavy , large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, celery, and saute, stirring occasionally, until light golden brown, about 10 minutes. Ad beef and saute, stirring occasionally, until brown on all sides, about 5 mimutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
While beef is simmering, make polenta:
In heavy, large pot over moderately high heat, bring stock to boil.
Lower heat to moderate and slowly add polenta, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes.
Tuscan Beef Stew With Polenta
For stew
3 tbs olive oil
1 red onion cut into medium dice
3 carrots, peeled and cut into 1/2 inch pieces
3 stalks celery, cut into 1/2 inch pieces
2 lbs stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 tsp kosher slat
1/2 tsp freshly ground pepper
For polenta
1 tbs olive oil
4 cups vegetable stock or broth
1 cup coarse corn meal.
Make stew
In heavy , large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, celery, and saute, stirring occasionally, until light golden brown, about 10 minutes. Ad beef and saute, stirring occasionally, until brown on all sides, about 5 mimutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
While beef is simmering, make polenta:
In heavy, large pot over moderately high heat, bring stock to boil.
Lower heat to moderate and slowly add polenta, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes.
My Mom's white chili
My Mom really likes this chili- we should try it:
Lewis and Clark's White Chili
2 lbs boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4 ounce) cans chopped mild green chiles
2 tsp ground cumin
1/4 tsp ground red pepper
1 tsp dried oregano
1/4 tsp ground cloves
3 lbs cooked Great Northern beans, canned or bottled
4 cups chicken stock
20 ounces Monterey Jack cheese, grated divided
Sour Cream
Canned jalapeno, chopped
Place chicken in large saucepan. Add cold water to cover; bring to a simmer. Cook until tender, approximately 15 to 20 minutes. Remove chicken from saucepan; dice into 1/2 inch cubes. Discard water.
Using the same pan, heat oil over medium heat. Add onions; cook until translucent, about 4 minutes. Stir in garlic, chiles, cumin, red pepper, oregano, and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock, and 12 ounces (3 cups) cheese. Let simmer for 15 minutes. Ladle into large bowls. Top each bowl with an ounce or so of remaining cheese. Serve with sour cream and chopped jalapenos on the side.
Lewis and Clark's White Chili
2 lbs boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4 ounce) cans chopped mild green chiles
2 tsp ground cumin
1/4 tsp ground red pepper
1 tsp dried oregano
1/4 tsp ground cloves
3 lbs cooked Great Northern beans, canned or bottled
4 cups chicken stock
20 ounces Monterey Jack cheese, grated divided
Sour Cream
Canned jalapeno, chopped
Place chicken in large saucepan. Add cold water to cover; bring to a simmer. Cook until tender, approximately 15 to 20 minutes. Remove chicken from saucepan; dice into 1/2 inch cubes. Discard water.
Using the same pan, heat oil over medium heat. Add onions; cook until translucent, about 4 minutes. Stir in garlic, chiles, cumin, red pepper, oregano, and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock, and 12 ounces (3 cups) cheese. Let simmer for 15 minutes. Ladle into large bowls. Top each bowl with an ounce or so of remaining cheese. Serve with sour cream and chopped jalapenos on the side.
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