Beef Stew

Winter isn't over yet. Eat stew. It will make everything better.

This is a mostly simple recipe but it takes a while. I cut the time in about half or so, I'd say, and it still turned out wonderfully.

Pauline Werner's Beef Stew

Prep Time: 15 Minutes Cook Time: 2 Hours

Ready In: 2 Hours 15 Minutes Yields: 6 servings

"A classic, simple beef stew recipe made with potatoes and carrots that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread."

INGREDIENTS:

2 tablespoons vegetable oil 2 pounds lean beef, cut into 1- 1/2 inch cubes 2 tablespoons all-purpose flour 1 pinch salt 1 pinch ground black pepper 1 onion, diced

1 bay leaf 1 (8 ounce) can tomato sauce 2 potatoes, peeled and cut into large chunks 4 carrots, cut into large chunks 3 stalks celery, thickly sliced

DIRECTIONS:

1.	Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
2.	Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
3.	Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.

Recipes notes: I doubled the recipe but then didn't have any room left in the pot for potatoes so I skipped those. Cub sells "stew meat" - brilliant! Next time I'll cut it into smaller pieces before cooking. Also, truly lean meat might be a better option.

Kidney Beans & Sweet Potatoes

I found a new website for recipes and I'm so excited about it.

World's Healthiest Foods

I have been leaning toward eating more wholesome, natural foods for a while and I think this is a good starting point. Oh, and they actually have useful information for non-cooks like,

"Chopping your vegetables into the size recommended gives them a chance to cook slowly without over cooking. This allows the flavors of the vegetables and spices to blend together. Allow it to simmer on low heat, and don't rush it. It will taste much better. By uncovering it toward the end and continuing to simmer for a little longer reduces the sauce and intensifies the flavor."

I never chop/dice/slice as a recipe suggests because no one ever gave me a logical explanation for it. But this makes sense. I still didn't follow the recipe exactly - and I probably should have. After my recent over-seasoned soup episode I was cautious about adding too much seasoning, even though I used at least three times as many vegetables (what am I going to do with leftover mushrooms? - might as well put them all in) so this probably wasn't as great as it could have been, but it was still really, really good - fresh ginger, sweet potatoes, cinnamon, yum.

Prep and Cook Time: prep time: 20 minutes; cooking time: 45 minutes Ingredients:

• 1 medium onion, chopped
• 4 medium cloves garlic, chopped
• 1 TBS fresh ginger, chopped
• 1 medium carrot, sliced thin
• 1 medium green bell pepper, cut in 1 inch squares
• 2 cups sweet potatoes, cut in 1 inch cubes
• 2 cups crimini mushrooms, sliced medium thick
• ½ tsp cinnamon
• 1 tsp red chili powder
• 1 tsp paprika
• 1 TBS tomato paste
• 2 cups + 1 TBS vegetable broth
• 15 oz can kidney beans, drained
• salt & black pepper to taste

Directions:

1. Prepare first 6 ingredients by chopping and slicing.
   
2. Heat 1 TBS broth in a medium to large soup or braising pot. Sauté onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent. Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms. Continue to sauté for another 5 minutes, stirring frequently.
   
3. Add spices and mix thoroughly. Mix tomato paste and broth together and add. Cover and simmer on low for about 30 minutes stirring occasionally. Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered, or until vegetables are tender.
   Serves 4

Nutritional Profile

Minestrone Soup

I think this is about as easy as cooking gets. There's no meat involved (thus no fear of contamination) and no chopping. But be forewarned, your can opener will get a workout.

I do have to wonder, however, if this is a cost-effective substitute for Progresso's minestrone (which I have adored since about age 5). There's likely less sodium and fewer preservatives but it might more expensive on a per-bowl basis. If you do the math, let me know.

But it is tasty. I'll add garlic next time (what's an Italian recipe without garlic anyway?) and some more spinach. It could probably use about 4x more seasoning as well.

Isn't cooking fun? (Especially when it only consists of opening cans, dumping their contents into a large pot, and stirring?)

Start to Finish: 25 minutes

Ingredients

• 3 14-ounce cans beef broth
• 1 15-ounce can kidney beans, rinsed and drained
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 14-1/2-ounce can low-sodium stewed tomatoes
• 1 11-1/2-ounce can vegetable juice
• 1 6-ounce can low-sodium tomato paste
• 2 teaspoons sugar
• 1 teaspoon dried Italian seasoning, crushed
• 1-1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend)
• 2 cups fresh spinach leaves, cut into strips
• 2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli
• Finely shredded Parmesan cheese(optional)

Directions

In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.

Make-Ahead Tip: Prepare soup up to the point where frozen vegetables are cooked until tender. Remove from heat; cool quickly. Refrigerate, covered, overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through.

Source: Better Homes and Gardens

Chicken Noodle Soup

I read that chicken noodle soup for colds isn't just an old wives's tale. The warm, salty fluid helps to loosen secretions and something in the soup has an anti-inflammatory effect that keeps production of mucous down. Yum.

So I decided to make some, since I get sick so much.

Did I mention that I don't like raw meat? This was a particularly traumatic experience for me because I had to butcher a whole chicken. When I took it out of the wrapper I saw that it had cute little legs... and cute little wings... and a cute little butt. I could just picture it running around the chicken coop with all of its cute little chicken friends. And I had to massacre it - not just cut it up but actually break its bones apart.

I had no idea where to cut - the recipe, of course, did not specify. And I had no idea if I should use all of the chicken or just certain parts. So I called my mom and she coached me. (What would the world do without moms?) She said it didn't matter where I broke it apart, all of the meat falls off of the bones in soups anyway. And every part of the chicken is fair 'game' (couldn't resist) - unless it's wrapped in paper, in which case it should be removed. There was no paper but I did run into an absolutely disgusting-looking sausage-like piece which I didn't want anywhere near anything I was going to eat - so I cut that off and threw it out.

Yuck, yuck, and yuck. Next time I am going to buy the chicken pieces already cut.

So despite all that, the soup turned out really well and was incredibly flavorful. I added a clove of garlic and lots of chili powder to the broth. Then I doubled the carrots, celery, and parsley. I will use 12 cups water water next time (not enough broth for me) and 1 teaspoon pepper.

For anyone who doesn't feel like tearing apart a raw chicken then picking the bones out of the meat, store-bought chicken noodle soup seems to have the same medicinal effects as homemade (but doesn't taste as good, I promise).

Source: Better Homes and Gardens
Prep: 20 minutes
Cook: 1 hour 40 minutes
Makes: 8 servings (10 1/2 cups)

Ingredients

• 1 3-1/2- to 4-pound stewing chicken, cut up, or 2-1/2 pounds meaty chicken pieces
  
• 8 cups water
• 1/2 cup chopped onion (1 medium)
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 cup chopped carrots (2 medium)
• 1 cup chopped celery (2 stalks)
• 1-1/2 cups dried egg noodles
• 2 tablespoons snipped fresh parsley

Directions

1. In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.

2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.

3. Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.

Bean & Ham Soup

Here's where I get into trouble with cooking: apparently you're supposed to follow recipes. I am detail-oriented in every other aspect of my life but, for whatever reason, when it comes to recipes I struggle.

The Bean & Ham Soup was my first experience with a slow cooker. It's supposed to cook for 10 hours. That sounded ridiculous to me - so I tried 5 hours (on high) without success. After hour 4 I ladled the contents of my slow cooker into a large pot and simmered it on the stove. The broth didn't want to thicken so I added 3 tablespoons of corn starch mixed with water.

It was somewhat of a disaster.

Bay leaves are gross. Some of the reviewers on Allrecipes suggested adding them but I wish I hadn't. I also added a clove of garlic and a can of chicken broth. I have no idea if either of these ingredients made for more flavorful soup, but they didn't hurt.

The great thing about this recipe is that you can buy pre-cooked and cubed ham. Due to my immense fear of raw meat, I am a fan. I will likely make it again - but will use more chicken broth and less water.

On a side note, my slow cooker rocks. It has a lid that can be clamped down to prevent spills when transporting. It also came with a super stylin' green gingham carrying case.


Hamilton Beach Stay/Go Slow Cooker

Grandma B's Bean Soup

Submitted by: Reneerent Rated: 4 out of 5 by 23 members

Prep Time: 15 Minutes Cook Time: 10 Hours

Ready In: 16 Hours 15 Minutes Yields: 8 servings

"A simple slow cooker bean and ham soup. It's delicious!"

INGREDIENTS:

1 pound dry navy beans 3 carrots, peeled and shredded 2 medium potatoes, peeled and diced

3 stalks celery, sliced 1 medium onion, diced 2 cups cubed cooked ham

DIRECTIONS:

1.	Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
2.	Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
3.	Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

Nutrition Info (per serving)

Calories 337 (17% from fat) | Protein 22g | Fat 6.8g (sat 2.4g) | Carbohydrate 48g | Fiber 10.8g | Cholesterol 32mg | Iron 4mg | Sodium 47mg | Calcium 118mg

Turkey & Veggie Chili

Fresh vegetables are the best and this recipe is a great way to integrate them into a meal. This was my first experience with coriander and yuck! It tastes like lemon dish soap. I would definitely omit it. I also added a can of kidney beans - because what is chili without beans? Other than that, this stuff is incredibly yummy and healthy. Plus - added bonus - you can freeze it!

Ingredients: 2 tablespoons canola oil 2 1/2 pounds lean ground turkey (7% fat) 2 packages taco seasoning (1 ounce each) 2 teaspoons ground coriander 2 teaspoons dried oregano 1 teaspoon chili pepper flakes (optional) 2 cups low-sodium chicken broth 2 cups mild salsa 4 cups canned, crushed tomatoes in puree 7-ounce can chopped green chili peppers 1 large onion, finely chopped (about 1 1/4 cups) 2 green bell peppers, diced 5 medium zucchinis, halved lengthwise and sliced (about 6 cups) Garnish: 1 1/4 cups shredded, reduced-fat Jack or cheddar cheese 1 bunch green onions, chopped (the white and part of the green) 1 1/4 cups fat-free sour cream 1 large avocado, peeled, pitted, and diced
Preparation:
1.	Heat oil in a large, nonstick saucepan over medium-high heat. Add ground turkey, and as it cooks, use a potato masher to crumble into small pieces. After about 4 minutes, add taco seasoning mix, coriander, oregano, and the chili flakes (if desired). Stir and continue cooking until turkey is well browned.
2.	Add chicken broth, salsa, tomatoes, green chilies, onion, bell pepper, and zucchini. Bring to a boil, then cover the pan and reduce heat; simmer for 10-15 minutes.
3.	Ladle the chili into individual bowls (or into freezer portions). Just before serving (and after heating, if frozen), top each with grated cheese, green onions, sour cream, and avocado as desired.
Yields: 10 servings
Nutritional Information: Per serving: 245 calories, 17 g protein, 20 g carbohydrate, 10 g fat (2.6 g saturated fat, 4.2 g monounsaturated fat, 3 g polyunsaturated fat), 55 mg cholesterol, 4.5 g fiber, 990 mg sodium. Calories from fat: 36%.
NOTE: The garnishes add (per serving) 100 calories, 6 g protein, 8 g carbohydrate, 5.5 g fat, 2 g saturated fat, 2.6 g monounsaturated fat, 0.5 g polyunsaturated fat, 7 mg cholesterol, 1 g fiber, 99 mg sodium.

Source: WebMD Healthy Recipes