Beef Stew with Red Wine

I am certain there are a thousand Beef Stew recipes available...well, here is a thousand and one!
Like most of my recipes, this is simplistic and (easy enough) the recipe can be doubled.

This Autumn, treat yourself, and your family to this hearty meal...it makes good sense to prepare a large pot of this aromatic stew.

What you will Need:

1/4 cup all-purpose flour
1/4 teaspoon ground pepper
1 pound boneless beef stewing meat, trimmed & cut into inch cubes
3-5 teaspoons olive oil (or vegetable oil) for browning beef
2 tablespoons red wine vinegar
1 cup red wine
4 cups beef broth
2 bay leaves
1 tablespoon herbs de provence (with lavender if you can find)
2 tablespoons tomato paste
1/2 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch slices
2 large potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons kosher salt
ground pepper to taste

Herbs de Provence

Let's Begin:

1. Combine the flour and pepper in a bowl, add the cubed beef and coat well.  In large pot, add 3 teaspoons of oil and heat, adding about 1/2 beef.  Turn the beef cubes until browned on all sides; repeat with remaining beef cubes.  Add more oil if needed.  Remove beef from the pot, saving browned bits in pot.

2.  Add the vinegar and wine to the pot, scraping the pan to loosen bits.  Add the beef, beef broth, bay leaves, herbs and tomato paste.  Stir and bring to boil, cover pot and reduce to slow simmer.  Cook about 1 1/2 hours, until the beef is tender.

3.  Add the onions and carrots, cover and simmer for 10 minutes.  Add the potatoes, salt and pepper (to taste) and simmer for an additional 30 minutes.  Beef Stew is rich meal and doesn't really require a side...However, you can pair it with fresh baked french bread, rolls or cornbread and a nice glass of red wine. 

 Parfait!

Potato & Leek Soup

Soups are perfect for those cold days, afternoons or nights.  Make a big pot of this soup and warm up for an easy and satisfying meal...put some bread on in the morning and voila have this Potato & Leek Soup for lunch or dinner.

WHAT YOU WILL NEED:

3 - 5 Tablespoons olive oil or butter
2 - 4 leeks, sliced, using only the white part
2 - 3 fresh garlic cloves, (optional)
8 cups of Chicken Stock or Beef Stock
8 potatoes, peeled and cubed
1 cup milk
2 - 4 tsp. kosher salt (or to taste)
1/2 - 1 tsp. pepper


LET'S BEGIN:

1.  Heat olive oil in large pot and sautee sliced leeks until tender; pour in chicken stock and cubed potatoes.  Cover the pot with tight fitting lid and cook for 40 minutes.

2.  Use a potato masher with the soup in the pot.  Add milk, salt and pepper and whisk until creamy.  If you have a hand blender...that works, too!

3.  Serve warm with freshly baked bread!  Garnish with fresh parsley.

Salmon Patties

These patties are so easy to make and have become a favorite with my family.
The ingredients are those that are typically on hand, so I can make these cakes for an afternoon lunch or fast Fish Friday Dinner.

Either serve on a bed of fresh spring lettuce or on a serving of steamed rice of your choice.  The fresh lemon drizzled on top really makes the patties flavors come alive.

WHAT YOU WILL NEED:

1 egg
2 Tbs. chickpea flour (or substitute with all purpose flour)
1/4 cup milk
1 tsp. baking powder (aluminum-free)
1 tsp. cumin powder
1 tsp. dill weed
sea salt
fresh ground pepper
pepper sauce, dash
7 oz. salmon, canned, wild-caught
Coconut Oil
Fresh lemon (or Apple Cider Vinegar) Optional

LET'S BEGIN:

1.  Drain salmon and place in bowl with flour, milk, baking powder, cumin powder, and dill weed.  Mix until it turns into a thick batter.

2.  Add sea salt, ground pepper and a dash or two of pepper sauce.  Mix again and form the batter into patties.

3.  Fry in coconut oil, over medium heat, for about 5 minutes each side.  Serve over rice or salad.  Drizzle fresh lemon over the cooked salmon patties.

Roasted Butternut Squash

Do not be intimidated by its funny looking shape, like I was some time ago.  The Butternut Squash is a user friendly, healthy and delicious winter treat.

After having this arrive in my Farm Fresh Box I decided to make an effort to use this winter squash, which is rich in Vitamins A and C.  My family had no idea what a treat their palates would receive.

There are several ways to peel one of these hard and odd shaped squashes, but I simply used a potato peeler and went to town.

Roasted Butternut Squash makes a great side dish as well as a great snack.  I found this no-fuss recipe from allrecipes.com

WHAT YOU WILL NEED:
1 Butternut Squash, peeled and cut into 1-inch pieces
2 Tablespoons Organic Olive Oil
2 Cloves of garlic, minced or 1 teaspoon garlic powder
Kosher Salt and Pepper to taste

LET'S BEGIN:

1.  Preheat your over to 400 degrees F.  Optional:  line cookie sheet with aluminum foil.  No need to spray sheet.

2.  In a bowl, toss the cubed butternut squash pieces in the olive oil, then sprinkle with kosher salt and pepper and toss some more.  Spread coated butternut squash on (lined or not) baking sheet.  *I line for easier clean up.

3.  Roast squash for 30 minutes in preheated oven at 400'F, until squash is tender and lightly brown.  Enjoy!

I will try a soup version soon...

Greek Lemon Soup

This is a very easy soup to make.  It is hearty and comforting...

and all you need are five ingredients!

WHAT YOU WILL NEED:

2 quarts vegetable or chicken stock
1 pound leeks (approx. 3 cups chopped), white and light green parts only, cleaned and thinly sliced.  If you don't have leeks, use 2 cups chopped onions.
2/3 cup rice (I use wild rice, brown works well too)
4 large eggs
2 lemons, juiced and strained, about 6 to 8 tablespoons
1 teaspoon dill
1 tablespoon fresh chopped dill for garnish

LET'S BEGIN:

1.  Combine the chicken/vegetable stock and leeks/onions and bring to boil in a large pot.  Reduce heat and simmer for 20 minutes on medium-low.

2.  Add the rice and continue to simmer until cooked through, about 30-45 minutes.  Remove from heat.

3.  In a medium bowl, beat the eggs and lemon juice together until combined.  Take a ladle of broth from the pot and SLOWLY pour into the egg/lemon mixture, whisking while pouring.  The eggs will curdle if uou add the eggs directly into the pot.  Add one more ladle of broth to the eggs and whisk to combine.  Pour the remaining egg mixture into the large pot of soup.  Enjoy!

Pumpkin Turkey Chili

If you like flavorful food with a kick of spice, this is the perfect Autumn dish to make when you are home and the weather is cold and grey outside.

WHAT YOU WILL NEED:
2 Tablespoons Coconut Oil
2 lbs. ground turkey
1/2 cup onion, chopped (yellow or white)
3 cloves of garlic, minced
2 teaspoons cumin powder
30 ounces of Great Northern white beans (pre-cooked or canned, drained/rinsed)
15 ounces 100% pumpkin puree (canned)
4 ounces green chili (canned)
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground oregano
3 bay leaves (discard after chili is fully cooked)
sea salt, unrefined
pepper, to taste

LET'S BEGIN:

1.  In a large iron skillet, heat 1 Tbs. coconut oil on medium-high heat.  Add ground turkey and cook thoroughly, about 5 minutes.  Drain.  Place in crock pot.

2.  Add remaining (1Tbs.) coconut oil to skillet and saute onion & garlic until soft, about 1 minute.  Add cumin powder to onion & garlic and saute another minute.  Add to crock pot.

3.  Place the remaining ingredients into the crock pot:  white beans, pumpkin puree, green chili, chicken broth, chili powder, ground oregano, & bay leaves. Add salt & pepper.  Mix well.  Cover and cook on high for 3-4 hours, or on low for 6-8.  Before serving, remove the bay leaves.  Enjoy!

Egg-cellent!

I have never been a fan of bell peppers.  I really struggle with eating raw bell peppers.  But this recipe has changed my appetite for them, in a big way.

The flavor and texture make an excellent morning (or evening) dish!  This is a power meal, full of good, nutritious ingredients that your body craves...and it is filling and satisfying.  Egg-cellent!

WHAT YOU WILL NEED:

2 eggs (I use fresh organic eggs from our hens, delivered daily!)
1/2 green bell pepper, chopped
1/2 medium tomato, chopped
2 tsp. coconut oil
Kosher salt & pepper to taste.

LET'S BEGIN:

1.  Chop your bell pepper and tomato; heat your coconut oil in a medium pan (I love a good iron skillet) at medium heat.

2.  Cook your chopped bell pepper & tomato, sprinkled with salt & pepper, for about 3 minutes.  In the meantime, whisk your eggs in a bowl.

3.  Pour egg into the pan and mix with the bell pepper and tomato until eggs are cooked; about 2 - 3 minutes.  Enjoy!

Fast Chicken Fajitas

This recipe is SO GOOD, and so easy to put together I will make this for lunch or dinner in a pinch.  Chicken fajitas or Fajita chicken (per my recipe) is zero fats, but it does not zero-out on the mouthwatering taste.

WHAT YOU WILL NEED:

1 LBS. chicken breast, skinless
1 bell pepper (any color - I prefer green)
1 medium onion (any type - I use sweet or yellow)
1 tsp. chili powder
1 tsp. cumin powder
1 tsp. kosher salt
1/4 - 1/2 tsp. black pepper
2 cloves garlic
4 Tbs. lime juice, (freshly squeezed)
1 Tbs. coconut oil

LET'S BEGIN:

1.  Cut the chicken breast into thin strips, slice the bell pepper & onion, chop the garlic and mix well in a bowl with the spices and lime juice.

2.  Heat the coconut oil on medium in a large skillet (iron skillets are best!)  Pour the entire contents of the bowl into the skillet.

3.  Stir fry until the chicken is cooked through and the vegetables are tender.  About 10 minutes.

REMEMBER:  If you can, always use fresh ingredients.

It will serve 4, so double if you want to share with the family!  You can serve the dish just like that, serve over romaine lettuce leaves or on top of organic corn tortillas...the taste remains unbelievably delicious!

Stay healthy!

Pineapple and Banana Cream Fruit Topping

If you love pineapple and bananas & cream...you will love this delicious topping for your next fruit salad.  It will take your simple salad to a whole new level.

WHAT YOU WILL NEED:

1 1/4 cup milk
1/2 cup sour cream
8 ounces crushed pineapple
3.4 ounce package banana cream instant pudding

LET'S BEGIN:

Whisk the milk, sour cream and crushed pineapple together.  Slowly mix in the instant pudding package until well combined.

You can spread over the top of the trifle and top with sliced bananas & strawberries to decorate or leave on the side for your guests to lavish on their individual servings...provide a ladle.

You can make this ahead of time and refrigerate overnight, or whip up minutes before you are ready to serve.  It is a quick and easy solution to fancy-up your fruit!

Berries & Honey Smoothie

With Spring less than a week away, I have been feeling the desire to drink smoothies.  The weather is much warmer, and a cold, fresh smoothie can really make the perfect morning meal.  Especially when strawberries, blueberries & raspberries are in the mix.  These are also perfect after an early morning workout...which I am still trying to incorporated in my routine (consistently).

WHAT YOU WILL NEED:

1 1/2 cup unsweetened almond milk
1/2 cup fat-free Greek yogurt
1 tablespoon raw honey
2 - 4 Low Carb Protein Mix (preferably vanilla)
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blueberries

4-5 ice cubes

LET'S BEGIN:

Fill your blender with the first four ingredients (almond milk, Greek yogurt, honey, protein mix) and blend on high for about 30 seconds.  Begin adding your frozen fruit through the center removable measuring cup (in the middle of the lid, aka funnel).

Add ice cubes one at a time until desired thickness...I like it creamy like a milkshake.

Now pour and enjoy!  This is by far my favorite smoothie.

Makes 2 - 3 servings
Nutrition Facts:  420 Calories, 7 grams fat, 60 grams carbohydrates, 13 grams fiber, 40 grams sugar, 33 grams protein (depending on the type/brand or amount of protein mix you use)

Reboot Kick Off - Unbeatable.

I decided to try the 3-Day Reboot, drinking only fruits and vegetables in order to begin my New Year's resolution of increasing healthy habits and healthy eating.

Using the Reboot with Joe's Juice Diet, I followed the Reboot Daily Guide.  I normally have a hot cup of lemon water (hot water with a fresh lemon wedge) first thing in the morning.  This is a habit that I will continue, for now.

For (Day 1) Breakfast, I chose the Un-Beet-Able Juice using beets, carrots, apples, kale leaves and fresh root ginger.  Not bad.  Good actually.  Both fresh and filling.

You will need a juicer.  Prep all the veggies and fruits by rinsing, drying and peeling certain items (root ginger).  I did not peel the carrots, apples or beets.  I did cut off the ends of the carrots & beets and core the apple.  Cutting the last two items into pieces, so they fit in the juicer opening.

WHAT YOU WILL NEED:
(For 2 Servings)
2 beets
6 carrots
2 apples
15 kale leaves
2 inch pieces of fresh root ginger

LET'S BEGIN:
Make sure the safely latch is in place on the juicer.  Start the juicer.  Place prepared vegetables & fruits in the juicer, alternating each until all pieces have been juiced.  Keep an eye that the discard compartment does not get too full.  Turn off the juicer when emptying the discard compartment.  Also, keep an eye that the juice compartment does not get too full...

Cheers!  To a healthier Life!!!

(For a Single Serving)  Use:
1 beet
3 carrots
1 apple
7-8 kale leaves
1 inch piece of fresh root ginger

Coconut Flour Lemon Pound Cake

I found this amazing recipe on Pinterest.  It is both a Gluten Fee, and Sugar Free cake, but it really tastes amazing!  My husband and my children loved it.  I think I will add a little lemon glaze drizzle on the top - because I like lemon, and I like sweet.  And lemon pound cake and glaze just seem to go hand in hand.

WHAT YOU WILL NEED:

6 (yes, six!) eggs
1/2 cup avocado oil or 1/2 cup melted coconut oil
1/4 cup raw honey
1/4 tsp. salt
3/4 cup coconut flour
1/4 - 1/2 cup water
1 Tbs. lemon zest (don't skimp)
3 tsp. vanilla
1 pinch nutmeg

LET'S BEGIN:

Preheat your oven to 350 degrees.

In a large bowl, beat the eggs.

Add all remaining ingredients and mix together - start with 1/4 cup of water, slowly adding as the batter takes shape.  I used the entire 1/2 cup and came to the consistency of (canned) pumpkin puree.

Line an 8-inch loaf pan (I only had a 9-inch available) and smooth the top with a spatula.

Bake for 45 minutes or until toothpick comes out clean.

Cool for at least 20 minutes.  Add lemon glaze to each slice, rather than on top of the entire cake.

This pairs well with jam, honey or fresh fruit.  You can also add 1/2 cup chopped pecans to the recipe before baking, of course.

Cookie Dough ~ White Chocolate Truffles

I thought these would be kinda fun to help celebrate the Feast Day of St. Lucia...the Saint of Light.

Patron saint of the blind.

Here is my version of Cookie Dough ~ White Chocolate Truffles (pictured on left).  The Cinnamon Ring Cake with Icing is for another post.

TRUFFLES -  You will need:

1/2 cup unsalted butter

1 cup brown sugar

1 1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/3 cup all purpose flour

4 tablespoons milk

DIRECTIONS:

Melt or soften butter and add to sugar, mix until creamy.

Add cinnamon and salt, mix.

Add flour, mix well.

Add milk, mix well.  Dough should not be too stiff, if needed, add one more tablespoon of milk.

Roll dough into small balls and set on a cookie sheet covered with wax paper.

Place in freezer for about 30 minutes.

CHOCOLATE COATING - You will need:

8 oz white chocolate

2 tablespoons granulated sugar (optional)

2 teaspoons cinnamon (optional)

DIRECTIONS:

In a small bowl, mix the sugar and cinnamon; set aside.

Melt the white chocolate (microwave on 50% for 30 second intervals, stir between each turn.

Dip truffle into the melted chocolate, roll to cover.  Place on wax paper lined cookie sheet.  Sprinkle cinnamon sugar on top of truffle immediately (or place any other coverings on top at this time; ie candied eyes)

You can use a variety of coatings.  I also melted some Wilton Candy Melts in the Candy Cane Colorburst & Dark Chocolate Mint flavors.

Allow chocolate to set, enjoy!

You can store truffles in the refrigerator (if you have any leftovers).

Makes about 40 Truffles

Papal Cream Cake

or Kremowka Papieska (kreh-MOOV-kah  pah-PYESS-yah)

Delicious custard cream filled pastry that does not take a lot of time...using frozen puff pastry dough.

I have also included a 'from scratch' pastry dough recipe.  There may be a time when I will need to make my own.

What you NEED:

2 sheets frozen puff pastry dough, thawed
Custard Pastry Cream (recipe below)
1/4 cup confectioners' sugar

Preheat oven to 400 degrees.  Place one sheet of pastry dough on baking sheet lined with parchment paper.  Cover with a second piece of parchment paper and place a cooling rack on top of the dough, keeping the pastry flat while baking.

Bake for 15 minutes, before removing the cooling rack & parchment paper.  Continue baking for another 15 minutes or until the pastry is crispy with golden flakes.  Cool completely on a cooling rack.

Place one layer of pastry on a tray or pan, pouring custard cream on top.

Place second layer of cooked pastry on top of the custard cream.  Dust the cake with confectioners' sugar.  Eat warm or refrigerate for later.

CUSTARD CREAM RECIPE:

2 CUPS MILK
3/4 CUP SUGAR
1 TEASPOON VANILLA
1/8 TEASPOON SALT
5 TABLESPOONS CORNSTARCH
6 LARGE EGG YOLKS

In a medium saucepan, combine milk, sugar, vanilla, salt cornstarch and egg yolks.  Stir with a wire whisk.  Bring just to boil and reduce heat, cooking cream for 1 minute more.  Stir constantly so as not to scorch the cream mixture.

Remove the pan from the heat and place it in an ice-water bath as shown below.

Now you are ready to assemble your Papal Cream Cake.  Refer to above directions.

Kremowka from scratch:

8 ounces butter
3 cups flour
3 tablespoons water
3 egg yolks
salt (pinch)

Cut butter into the flour.  Beat egg yolks into the water and mix into the flour.
Divide the dough in half.  Cover the bottom of well greased 8 or 9 inch baking pan with dough half. Repeat with second half.
Bake for 30 minutes in 325 degree pre-heated oven.  Remove and allow to cool completely.  Remove from pans.

KAL Juice

Kale + Apple + Lemon are the key ingredients that make this drink, drinkable for me.  This is a refreshing drink that quenches my thirst and leaves me feeling satisfied.

What You Will Need:

6 - 8 Kale leaves
2 Granny Smith Apples, core & halved
1/2 - 1 Lemon, peeled
4 celery stalks
1 - 3 inch piece of Red Beet
5+ ice cubes (optional, but highly recommended)
Other optional ingredients:  1 inch piece of fresh Ginger; 1 cucumber

Let's Begin:

Rinse all fruits & veggies.  In juicer, place a little of each of the fruits & vegetables, alternating to get a mix.
Pour juice, in drinking glass, over ice.  That's it!

There are a lot of juicer recipes available; but this is one of my personal favorites.  Since I am a little squeamish about drinking these types of juice drinks, I don't add a large variety of vegetables, yet.  Although I loved to eat cooked & raw vegetables, I am working my way up to adding certain veggies (& even fruits) to my drinks.  I think it is the apples & lemon that make this drink palatable.  And serving over ice is the way I enjoy it best!

Banana Breakfast Cookies

Banana Breakfast Cookie.  You can eat these, guilt-free.  I found this recipe from Isabel De Los Rios' Beyond Diet, which I started following.  She has SO many great recipes.  My daughter made these moist delights...

Here's what you will need: 

2 Ripe Bananas, mashed
1/3 cup Almond Butter
2/3 cup Unsweetened Apple Sauce
1/4 cup Protein Powder (We used Vanilla flavor)
1 teaspoon Vanilla Extract
1 1/2 cups Old Fashioned Oats
1/4 cup Chopped Nuts (Walnuts, Pecans, Almonds...)
1/4 cup Carob or Chocolate Chips

What to Do:

1.  Mix the mashed bananas and almond butter.  Peanut butter will work as well.
Add applesauce, protein powder and vanilla extract.  Mix well.

2.  Add oatmeal, nuts & carobs to the mixture, combining well.

3.  On a parchment lined cookie sheet, drop the cookie dough and flatten with the spoon.  Bake in a 350 degree oven for 20 - 30 minutes or until golden brown.

A Happy & Healthy Breakfast!

These store well, IF, you manage to have any leftovers.   

Simple Patriotic Dessert

Everyone loves this dish.  And it takes almost no time to prepare.  You can prepare ahead of time or after your guests arrive.

THE INGREDIENTS:
Fresh strawberries
Fresh blueberries
Cool Whip

THE DIRECTIONS:
Of course this looks best if using a trifle dish, but any dish will suffice.

Rinse fruit and trim greens off the strawberries.  I cut my strawberries in half.
Place all strawberries in dish, cover with cool whip, place blueberries on top.

Festive.  Fresh.  Fun.  Very Fourth of July-ish!