Let's Dutch Oven this thing

So I wanted to find a recipe that used as many new Christmas kitchen items as possible so I found this fantastic PW recipe for Beef Stew with Mushrooms.

This is my first time using a dutch oven. I've wanted one for a while but I never really thought about what I would make with this contraption. I was a bit skeptical because you cook on high (which the hubs loves but doesn't quite understand) and because I'm generally not a fan of anything that isn't dishwasher safe.

I've got to tell you, I believe I'm a fan of the dutch oven. I still want to try a few more recipes to get a better feel for it but so far, so good. It washes up quite brilliantly. The dutch oven that I have is enameled so I can use soap whereas I couldn't with a straight cast iron one.

OK, here's what you need:

2 lbs (ish) sirloin meat, cubed

2 tbsp flour

4 tbsp butter

2 tbsp evoo

2 shallots, grated

5 cloves garlic, grated

1 8 ounce package mushrooms, sliced

1/2 cup red wine (I used Shiraz)

1 can beef consomme

2 sprigs thyme

cooked pasta

Try to get the meat all the same size. You can find "stew meat" in the grocery store already cubed. While your butter and evoo are heating in the dutch oven, add the flour to the meat and toss well.

Over high heat sear the meat. You'll want to do this in batches so that the meat has room to move around. Just a quick sear is all you want here, you'll finish the cooking process later.

I love shallots. If you haven't used them before, give them a try. They have a lovely onion flavor but it's different enough for them to have their own distinction. If you don't like them or maybe can't find one you can easily sub a small onion here.

I wanted the flavor to float around all lovely and evenly so I choose to grate the shallot and garlic. It only takes a second more. If you have someone that doesn't like the idea of garlic or onion you can slip it by them this way!

Reduce the heat to medium highish.

Leave all those beautiful brown bits on the bottom of the pan. Add your grated mixture. It comes out to this paste consistency. Stir those around for a couple of minutes then add the mushrooms.

I choose to use sliced mushrooms, small whole mushrooms would be good too. I am using baby bella's here.

Add your consomme and wine. I added a half can of water too. Bring to boil then add salt and pepper to taste.

Add your meat back in along with all those lovely juices that have collected in the plate.

Reduce to simmer and add thyme.

Cover and simmer for 45 minutes.

Add 2 tbsp of flour and let thicken.

I served this over whole wheat pasta I made. (I haven't perfected the pasta making yet, when I do I'll show you).

This was fantastic. The meat was so tender. The gravy/sauce was so tasty. If you're feeling a bit skeptical about adding the wine, you can't taste it at all. It helps break down the meat and helps it to be so tender.

This would be good served over rice, but I think next time I make this I'll put it over mashed potatoes. That would be really good. The potatoes would soak up all the goodness.

This goes in the good stack!





I'll stir fry you in my wok

Ok, so I used to have a wok but no longer.
I did however make a delicious stir fry tonight!

I modified this from Real Simple.

This Ginger, Beef and Veggies Stir-Fry was just what the doctor ordered!
Here's what you'll need:

3 tbsp low-sodium soy sauce

4 teaspoons all purpose flour

1 tbsp oyster sauce

2 tsp chili garlic sauce

14 ounces of low sodium vegetable broth

2 tsp sesame oil

1 cup scallions

2 tbsp peeled, minced fresh ginger

3 garlic cloves, minced

1 lb boneless sirloin steak cut in strips (1/4 inch-ish)

1 cup bell pepper strips

Taste your hot sauce, see how much you think you can take. I went with a tsp and a half. I could have gone with 2 tsp's I think. I could taste the heat a little in and around but I think I could have taken a little more heat.

Combine your first 5 items (soy sauce, flour, oyster sauce, chili, garlic sauce and broth) and whisk together well.

I got a deal on some scallions a while back so I chopped them all and froze them. It works great!

Heat a tsp of sesame oil along with the scallions, ginger and garlic. Just until they have sizzled for a few seconds!

I liked the thicker cuts the best because I only cooked long enough for them to be about medium. The thinner one cooked super fast.

This took no time at all, 5 minutes or less then remove from pan.

I almost drained the liquid, please don't! You're going to want all that goodness later!

Into your pan add a tsp of sesame oil, your bell pepper, the last 3/4 cup of scallions and 5 cups (about 1 1/4 lb) of veggies. I have sweet peas and green beans. (It would be equally delicious with water chestnuts or snow peas or broccoli.)

On medium-high heat cover and cook for about 5 minutes.

Add your broth mixture and beef back to the pan. Bring to a boil.

Cook another minute or so and remove from heat.

Serve over rice. (I used brown rice)

This was ohhhh so delicious! Like I said before, I could have added a little more hot, but it was really great. This took about 30 minutes total, prep and all. This was so good and it made a ton of food, it will easily make two meals for the Brantley's. I will freeze the leftovers  to enjoy later when I don't feel like cooking. It's so much better for you than take out, and so very delicious. The sauce was just the right amount of ginger and garlic and saltiness. That complimented the sweet of the peas quite nicely.

My only complaint about this dish was that it took too long to cool so I could eat it!

I should limit my time looking at recipes

But I just can't.
I have cookbooks, recipes and little index cards everywhere.

BUT, the good thing about that is that when I stand there and stare into the fridge I'll remember a recipe that has exactly the ingredients that I have on hand.

Let me show you the sites that I like the most...

Eating Well
Eat Better America
Cooking Light
Real Simple

I love flipping through the Recipe Collections and the 5 ingredient sections that they have.

So this week I had the ingredients for Jamaican Beef Patties!

Start on the crust a little early. It has to sit in the fridge for an hour. I didn't have tumeric so the internet said that a good substitute would be dry mustard or curry. I went with half mustard and half curry.

You're going to have to work at this for a little bit to get it to a good consistency.

While that's in the fridge start working on the rest, starting with those beautiful green onions.

Turn those little pretties into a mosaic...

Tehehe!

To this (since I didn't have any scotch bonnets) I added a handful of minced jalepenos.

Have this ready for when your meat is almost done then toss that in there. *Again subbing curry for the tumeric*

This picture is my proof to Research and Development that we need a flash :)

For sure let this sit in the fridge as long as you can, it's much easier to work with. I just rolled it out in between a little cling wrap sandwich and then stuffed and made all pretty with a fork.

Look at the beautiful color of the crust! The crust was substantial and crunchy. This is a pick up and eat thing, but a fork and knife thing. The inside was moist and tasty. Next time I think I'll play around a little bit with the filling. It would have been great with cheese, or maybe some mushrooms.