Simple Beef Bourguignon

WIN_20160815_185525“Simple” and “Beef Bourguignon” are not words we see paired too often, but perhaps we should! French food does not need to be mysterious, and this spin on classic French beef stew is really a snap to prepare. Also, it’s versatile. Feel free to add or subtract vegetables as your taste buds desire. Suggestions are given in the recipe below. Bon Appétit!

WIN_20160815_150511Ingredients (Serves 6)

2 pounds good quality beef stew meat

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup real butter

2 tablespoons olive oil

1 (750 ml) bottle burgundy or cabernet sauvignon wine

2 cups French Braised Onions (optional)

2 cups roasted root vegetables (optional)

1/4 cup pitted Kalamata olives (optional)

Directions

Step 1) In a large plastic bag, toss together beef stew meat, flour, salt, and pepper. Shake the bag until the meat is evenly coated with the flour mixture.

Step 2) Combine half of the butter and half of the olive oil in a heavy skillet. Melt butter and oil together over medium heat. Add half of the meat from step 1 to the skillet, and cook until browned on all sides, turning occasionally with a metal spatula.

Step 3) Transfer browned beef to a slow cooker (such as a Crock Pot). Repeat steps 2 and 3 with the other half of the butter, oil, and beef.

Step 4) Add 1/4 cup of red wine to the skillet and continue cooking over medium heat while scraping vigorously with a metal spatula to deglaze the pan. Pour the contents of the pan into the slow cooker over the beef.

Step 5) After all of the beef has been browned and transferred to the slow cooker, pour the remainder of the bottle of red wine over the beef. Cook the beef on “low” for 8 – 10 hours (preferable) or on “high” for 4 – 5 hours, until most of the wine has been absorbed and the beef is very tender.

Step 6) Approximately 30 minutes before serving, gently stir any combination of French Braised Onions, roasted vegetables, and Kalamata olives into the slow cooker with the beef, to heat through. Serve with potatoes, sautéed yellow squash, and/or French bread.

 

 

French Braised Onions

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I’ll be honest, friends. While I adore most vegetables, onions have never ranked really high on the list. I don’t “dislike” them, they just aren’t a favorite. Or rather, they weren’t a favorite until I made these amazing French Braised Onions. It all started a few days ago, when I pulled these lovely little onions from my backyard garden. Aren’t they cute?

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Alas, they are also a bit slow to clean and peel! It seemed a waste to just chop them up and toss them in a recipe as if they were big, store bought onions. I wanted to showcase these little cuties. The recipe below is incredibly simple, you just need to be patient with the slow cooking required. The end result is worth the wait… onions infused with broth and wine, sweet and savory, with a silky texture. French Braised Onions are delightful as an accompaniment to meaty dishes such as beef bourguignon, or can be served as an appetizer on thin slices of baguette.

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Onions before braising

Ingredients (Makes about 3 cups)

30 – 40 small white onions (1/2 inch to 1 inch in diameter)

2 tablespoons real butter

1 teaspoon fresh rosemary

1/2 cup chicken stock

3/4 cup dry red wine

Directions

Step 1) Melt butter in a 9 inch skillet. Sprinkle rosemary evenly over melted butter.

Step 2) Lightly trim the bottoms and tops of the onions, removing only about 1/4 inch from each end. Arrange onions, top sides up, in the buttered skillet.

Step 3) Pour the chicken stock and wine over the onions.

Step 4) Bring the skillet just barely to a boil over medium heat, then immediately reduce heat to low. Simmer uncovered for 15 minutes.

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Onions after 90 minutes of total braising time

Step 5) After 15 minutes, cover the skillet and continue cooking over low heat for an hour or longer as needed, until almost all of the liquid is absorbed. Gently shake the skillet every few minutes, to prevent sticking and evenly distribute the liquid. Don’t rush this! It really should take at least an hour for most of the liquid to absorb. If the liquid is disappearing quickly, reduce the heat.

Step 6) When almost all of the liquid has been (slowly!) absorbed, your French Braised Onions are ready to enjoy!

Three Ingredient Shrimp Soup

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Three Ingredient Shrimp Soup

In my corner of the world, summer is short! Hot, sunny days are for swimming, reading in the hammock, and playing in the garden. Even with as much as I love to cook, now is not the time for spending hours in the kitchen!

Three Ingredient Shrimp Soup will have you back outside in five minutes flat. That’s right, this savory, cold soup takes mere minutes to prepare, and makes an excellent Continue reading

Easy Cheesy Broccoli Soup

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Easy Cheesy Broccoli Soup

Garden fresh broccoli is everywhere this time of year, and this soup recipe is just right. Too many cheesy broccoli soup recipes are essentially a brick of melted down processed “cheese” food-like substances with a stalk of broccoli waved over the top. Steer clear. Those glumpy orange soups are fat laden and nutritionally weak.

This recipe is chock full of fresh broccoli! It’s flavored with delicious chicken stock and just enough real, melted cheese to keep things interesting. One serving of Easy Cheesy Broccoli Soup offers 4 grams of fiber and over 200% of your daily need for Vitamin C, all for about 100 calories and very little effort in the kitchen. Enjoy!

broccoli

Broccoli in the Garden

Ingredients (Makes 8 servings, freezes well)

8 cups broccoli, cut small

1 medium onion, cut small

4 cups good quality chicken stock (or use vegetable broth for a vegan option)

1/2 teaspoon salt (or, use your favorite seasoned salt blend)

1/2 teaspoon freshly ground black pepper

1 cup shredded mild cheddar cheese

Directions

Step 1) Combine all ingredients except for the cheddar cheese in a large pot. Bring to a boil, then reduce heat. Simmer, covered, for 30 minutes or until broccoli is soft.

Step 2) Once the broccoli is soft, remove heat and allow to cool for a few minutes.

Step 3) Puree the cooked broccoli mixture with an immersion blender. If the mixture is too thick, add more chicken stock or water (1/2 cup at a time) until desired consistency is reached.

Step 4) Stir in the shredded cheddar cheese and serve!

Variations

For cheesier soup, add 1 cup of shredded muenster or fontina cheese along with the 1 cup of shredded cheddar cheese. Don’t use mozzarella… it just doesn’t work well in this soup.

For a more savory flavor, add 1/2 cup of cooked, crumbled bacon along with the shredded cheddar cheese. This adds calories, but tastes amazing!

For a pretty presentation, sprinkle the top of each bowl of Easy Cheesy Broccoli Soup with diced red pepper and one or two seasoned croutons.

 

Kohlrabi Roll-Ups

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One Kohlrabi Roll-Up makes a lovely side dish. Two Kohlrabi Roll-Ups sprinkled with cheese and served with crusty bread makes a delicious vegetarian dinner!

It’s kohlrabi season in my neck of the woods. As excited as I am to see farm stands re-opening for the summer season, the selection in early June is pretty limited. Kohlrabi, peas, more kohlrabi, more peas… you get the idea. It’s a shame so many cooks discard the leaves from their kohlrabi. The leaves are both nutritious and delicious! Today we’re using them a bit like cabbage leaves, and are using fresh kohlrabi leaves to roll up a hearty filling of seasoned rice, tomatoes, corn, and peppers. Feel free to add ground beef and/or top with grated cheese if you’d like.

This is a frugal recipe, and makes use of an ingredient that many people overlook – my grandmother would approve. (Grandma might have used different spices and found a way to work in a dumpling or two, but she’d still approve.)

Let’s make the most of our early summer veggies!

WIN_20160501_135603Ingredients (Serves 6)

12 – 18 large kohlrabi leaves

1 cup basmati rice, uncooked

2 cups diced tomatoes with juice (fresh or canned; either way, keep the juice)

1 cup corn kernels (I used frozen)

1/2 cup bell pepper, red or green, diced

1 tablespoon onion, finely diced (optional)

1/2 teaspoon cumin

1/2 teaspoon chili powder (mild or hot)

1/4 teaspoon freshly ground black pepper

1/2 cup water (or chicken broth)

1 cup tomato juice

WIN_20160501_142617Directions

Step 1) Combine rice, 2 cups diced tomatoes with juice, corn, bell pepper, onion, cumin, chili powder, black pepper, and water or broth in a large skillet. Bring to a boil, then reduce heat to low and cover. Cook over low heat for approximately 20 minutes (check after 15 minutes), until liquid is absorbed WIN_20160501_140920and rice is tender. Remove from heat.

Step 2) While rice mixture is cooking, carefully cut the center stem (sometimes called a vein) from each kohlrabi leaf. Overlap the two sides so that each leaf forms an approximate oval shape without a visible hole in the middle.

WIN_20160501_142747Step 3) Place a small amount of the rice mixture (about 2 tablespoons) on the center of each kohlrabi leaf. Fold the sides of the leaf in toward the middle (shown), then carefully roll up the leaf from the bottom. Place each kohlrabi roll-up seam side down in a lightly greased baking dish (I used two small baking dishes and froze one to enjoy later).

WIN_20160501_143930Step 4) Pour 1 cup of tomato juice over the top of your kohlrabi roll-ups. and cover the baking dish(es) with foil. Bake in a preheated, 350 degree oven for 30 minutes. If desired, uncover and top with shredded cheese for the last 10 minutes of baking time.

 

Rum Caramel Corn

WIN_20160528_161718While I look forward to summertime and love my garden, I’ll confess to enjoying a bit of air conditioning and an indoor breeze under a ceiling fan after playing in the dirt under the hot sun. I’ll also confess to feeling hungry after working in the garden, and unfortunately there’s nothing to harvest from the garden just yet!

Today I sated my post-gardening sweet tooth with this easy recipe for Rum Caramel Corn. I used a banged up old pot to cook the caramel. Boiling caramel may (or may not) cause a harmless, slight discoloration inside of a pan. To clean the pan in which you boiled the caramel, here’s an easy tip: fill the pan about 2 inches deep with water, and bring the water to a boil on the stove. When the water is boiling, add about 2 tablespoons of baking soda to the pan. Immediately cover the pan and remove from heat. After about 15 minutes, when the water is still warm but comfortable to touch, scrub the inside of the pan. Voila! The caramel residue will wash away.

WIN_20160528_155729Ingredients (Makes 15 cups)

15 cups air popped popcorn

1/2 cup real butter

1/2 cup dark brown sugar

1/2 cup light corn syrup

2 tablespoons light molasses

1 teaspoon rum flavoring

WIN_20160528_160950Directions

Step 1) Combine butter, brown sugar, light corn syrup, and molasses in an old saucepan. Bring to a boil over medium heat, stirring constantly.

Step 2) Allow caramel mixture to boil gently for 7 minutes, stirring frequently. Remove from heat. Stir in rum flavoring.

WIN_20160528_161707Step 3) Spread popcorn on baking sheets lined with waxed paper. Carefully drizzle the caramel mixture over the popcorn. Use a metal spatula to gently lift the coated popcorn. This spreads the caramel onto more of the popcorn, and also helps to prevent sticking.

Enjoy when cool!

 

Shrimp Spring Rolls

WIN_20160502_173224Here’s to second chances! The first time I tried making spring rolls, they were a disaster. I swore I’d never attempt them again. Well, I’ve learned a few things since then and as it turns out, spring rolls really aren’t difficult to make at all! My loss is your gain – thanks to my mistakes, I’ll be able to help you avoid a few pitfalls and make delicious spring rolls on your very first attempt.

Fun fact: spring roll wrappers and vermicelli noodles are made of exactly the same thing… rice flour. Many spring roll recipes Continue reading