Irish Stew

With fall creeping in I had a strong desire for a hearty stew... And this one didn't disappoint! Filled with meat, potatoes and veggies this is a filling dinner for anyone! My girls emptied their bowls! AND told me a few times how "yummy" it was!

Traditionally Irish Stew is made with lamb- which is a bit more difficult to come by in Iowa than beef (and quite a bit more expensive). So I used beef. The key ingredient, however, is the Guinness. And, though the recipe only calls for the stew to simmer for an hour, mine was on the stove for about 4; over very low heat. The longer you simmer a stew the more flavorful the meat becomes. And your kitchen smells great all afternoon!

I served this with Mini Cheddar Scones... Both recipes are from Cuisine at Home magazine. Or try it with Irish Brown Bread...

Ingredients:

2 lb lamb or beef stew meat, cut to chunks, seasoned with salt & pepper
1/4 c olive oil, divided
2 c onion, diced
2 T garlic, minced
2 T tomato paste
1/4 c all purpose flour
1/4 c Guinness (or other dark beer... But it's IRISH stew- use an Irish beer)
2 c beef broth
2 c chicken broth
2 fresh thyme sprigs (I used dried thyme leaves)
2 lb Yukon Gold potatoes (I used russet), peeled and cubed
1 c carrot, chopped
1 c frozen peas
1 c cabbage, sliced (calls for savoy, I used "regular")
salt and pepper to taste

Instructions:

Brown meat in 2T oil in a large pot over medium high heat for 8 minutes. Transfer to a bowl (with juices) and set aside. Reduce heat to medium.

Add 2T oil and onion to the pot and sweat, covered, until soft, about 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, about 2 minutes. Add flor, stir to coat, and cook one minute more.

Deglaze with beer, scraping bits from bottom of the pot, then add broths, meat and juices, and thyme. Bring to a simmer, reduce heat to low, cover and simmer one hour.

(I simmered for that hour then turned off the heat but left the pot on the stove for a couple hours. When I was ready to continue I brought it back to a simmer. I think the extra time in the broth really enhances the flavor.)

Stir in potatoes and carrot. Cook until potatoes are tender, about 12 minutes, then add peas, cabbage, salt & pepper. Simmer 5 more minutes.

Authentic Asian Food- Fast

I’ve never had luck cooking Asian food. Asian inspired I can do. Even faux Asian. But real Asian food continues to elude me. I’m not sure if it’s the amount of prep work involved or if my stovetop just doesn’t get hot enough. No, I probably shouldn’t have sold my wok at a garage sale a few years back.

But, what ever the reason, I turn, time and again, to take out for Asian cuisine. Which can get expensive. I am considering trying the Sun-Bird seasonings or a meal kit. Their products include sauce mixes like honey sesame chicken, sweet & Sour and Kung Pao, spices for fried rice and stir fry, and marinades in both teriyaki and honey. I figure it’s worth a try as my girls love Asian food.

If you stop in the Asian section at your store and see the Sun-Bird items you should also see a form to enter and win a Blu-Ray ™ Disc player. Sun-Bird is giving away 15 thru October 31, 2009.

Here’s the Quick Chicken Stir Fry recipe from the Sun-Bird site:

1 package Sun-Bird stir fry seasoning
2 T soy sauce
2 t sugar (or sugar substitute)
1/3 c water
2 T oil
1 lb boneless chicken, cut into strips
1 pkg (1 lb) Oriental style frozen vegetables (without sauce)

Blend seasoning packet, soy sauce, sugar and water. Set aside.

In a large skillet or wok heat oil; add chicken, stir fry until browned. Add vegetables; stir fry until heated through.

Add liquid mixture and stir fry 1-2 minutes more; until thickened.

Serves 4

Lasagna Soup

It's soup time! If you didn't get a chance to try this last winter it's soup time again!

When I saw this recipe in Family Fun I knew we would have to try it before winter ended. And now I'm kinda hoping winter will hold on just a couple more weeks so I can make it again!

This hearty and filling soup's secret is in the bottom of the bowl: a mix of cheeses that you ladle the soup on top of. After a quick mix you have gooey, melted cheeses. Mmmm...

The recipe is by Meredith Deeds and can also be found in her book 300 Sensational Soups.

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RECIPE INGREDIENTS
2 teaspoons olive oil (I, honestly, omitted this. Why add oil to sausage?)
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped (I used onion flakes, a few Tbsp, to taste)
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (really, any pasta will work.)
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Gnocchi with Spinach and Ricotta

While pasta is always an easy meal I love to "mix it up" once in a while and make gnocchi. This potato dumpling, which means lumps, has been on Italian tables since Roman times.

I haven't attempted to make my own gnocchi yet but I've found some good varieties at Target and my local grocery. Just a tip- don't buy it dried. It will be in the dried pasta section but buy the kind that looks soft. It may also be in the refrigerated section.

This recipe is gooey and creamy. Mmmm... And no whining about the spinach! The recipe comes from ParentsConnect.

* 1 (1-pound) package potato gnocchi
* 1 cup fat-free half-and-half (ok, I don't buy this. I use skim milk. It makes a runnier sauce. I use 3/4 c and increase the flour by 1tsp.)
* 1 teaspoon flour
* ½ teaspoon salt
* ½ teaspoon pepper
* 1/8 teaspoon nutmeg
* 1 (10-ounce) bag prewashed baby spinach leaves
* ½ cup nonfat ricotta cheese
* 1 cup shredded part skim mozzarella cheese

Directions:

Preheat the broiler and move top oven rack 4 to 6 inches from heat.

In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.

Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently. (I don't have an oven-proof skillet. I cook it in a saucepan or regular skillet and transfer it to a casserole dish coated with cooking spray.)

Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.

Remove from heat, then add gnocchi, stirring to mix well.

Spoon ricotta over gnocchi in five large dollops (I add multiple smaller dollops) and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.