1.5 lb beef stew 1 yellow onion 2 gooses of garlic (or use garlic salt instead or regular salt) 2 tb spoons tomato paste 1 tb sp of flower 1 tb sp of paprika 1 tb sp of oil Two bay leaves Salt and pepper

Preparation

Heat a thick pot for a couple of minutes in medium, cast iron is the best. Add oil, then coarsely [...]]]> Ingredients

1.5 lb beef stew
1 yellow onion
2 gooses of garlic (or use garlic salt instead or regular salt)
2 tb spoons tomato paste
1 tb sp of flower
1 tb sp of paprika
1 tb sp of oil
Two bay leaves
Salt and pepper

Preparation

Heat a thick pot for a couple of minutes in medium, cast iron is the best. Add oil, then coarsely chopped onion (it’ll melt away anyway you cut it). Add paprika and stir. Let it cook for a couple of minutes. Stir again. Add meat and let cook for a couple of minutes. Stir again and add bay leaves and some salt.

Pour a cup of water, cover and cook on low.

Go to the park and socialize.

Run back when you realize more than an hour has elapsed. If it is not completely burnt, add the tomato paste and stir. Mix flower in some water (or red wine if you are feeling fancy or have some left over) (Use little water if there is a lot of juice left in the pot, more if it has dried out) and add to the stew while stirring.  

Add pepper and more salt if needed.

Great over rice, pasta, potatoes, veggies, etc. Before washing the pot, you can wipe it with a piece of rustic sweet baguette from Acme, it conserves water.

;-)

¼ cup olive oil 4 cups ¾-inch bread cubes (crusts trimmed)

1 large head romaine lettuce, ripped into pieces

· Mince 3 garlic cloves in processor · Add mayo, anchovies with capers, 2 [...]]]> Ingredients
7 garlic cloves
¾ cup mayonnaise
4 canned rolled anchovy fillets with capers, drained
2 Tblspn plus 1/3 cup freshly grated Parmesan cheese
1 Tblspn fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard

¼ cup olive oil
4 cups ¾-inch bread cubes (crusts trimmed)

1 large head romaine lettuce, ripped into pieces

· Mince 3 garlic cloves in processor
· Add mayo, anchovies with capers, 2 Tblspn Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend
· Transfer to medium bowl and season with salt and pepper to taste

· Heat oil in heavy large skillet over low heat
· Cut remaining 4 garlic cloves in half and add to skillet cooking until golden brown, stirring frequently, approx. 8 minutes
· Using slotted spoon, remove garlic from skillet
· Add bread cubes to skillet and coat
· Cook over low heat until golden brown, approx. 15 minutes
· Remove from heat, season with salt and pepper and cool to room temp

· Place lettuce in large bowl
· Toss with enough dressing to coat
· Add remaining 1/3 cup Parmesan cheese and croutons and toss gently

If you want to “cheat” you can buy croutons and then it’s even easier. This serves 4 approximately and is da bomb!

1 lb of Italian-style sausage (we usually get Shelton’s chicken or turkey I think it is) 1 1/2 lbs of broccolini or broccoli cut into smallish pieces (I use broccoli) 1 tbs. olive oil 1 tbs. garlic – chopped 1 C water or [...]]]> We were drawn from across Whole Foods to the smell of this super simple dish – enjoy!

Ingredients

1 lb of Italian-style sausage (we usually get Shelton’s chicken or turkey I think it is)
1 1/2 lbs of broccolini or broccoli cut into smallish pieces (I use broccoli)
1 tbs. olive oil
1 tbs. garlic – chopped
1 C water or stock
Any pasta, but penne or bow ties seem to work well

Directions
Heat a 4-6 quart pot to medium and add olive oil and garlic stir as needed so it won’t burn
Stir in sausage by crumbling it out of the casing
Lower heat, put lid on pot for 8-10 minutes
Turn heat up to high and add water or stock
Add broccoli and put the lid on tightly and let it cook for 3-4 mins. (sometimes more depending on how soft you want the broc. for kids)
The broccoli and sausage will make a nice pan juice which can be served over the pasta.

We serve this basic recipe with a nice crusty bread and salad. Zane gobbles it up.

2 sticks of celery – diced 1 large yellow onion – diced 4 cloves of garlic – finely chopped 2 large red potatoes – cut into 1/2“ cubed 4 large carrots – peeled and chopped 1 cup of frozen sweet peas 1/4 cup of olive oil 3 boneless and skinless chicken breasts 4 smoked chicken apple sausages 1-11/2 quarts of [...]]]> One of Kent’s Made up recipes

Ingredients:

2 sticks of celery – diced
1 large yellow onion – diced
4 cloves of garlic – finely chopped
2 large red potatoes – cut into 1/2“ cubed
4 large carrots – peeled and chopped
1 cup of frozen sweet peas
1/4 cup of olive oil
3 boneless and skinless chicken breasts
4 smoked chicken apple sausages
1-11/2 quarts of chicken stock
1/4 cup of corn starch
Salt and pepper

To prepare:

Saute the onion, garlic and celery in the olive oil on high heat for approximately 3 minutes. Add a pinch of salt and pepper. Place aside and using the oil in the pan brown the chicken and sausages. Place aside too. Then bring 1 quart of chicken stock to boil, add carrots, potatoes and slat and pepper to taste. Reduce the heat to simmer for approximately 5 minutes. Dice the chicken and sausage and add them along with all the other prepared ingredients to the pot. Add the peas and bring all to a boil again. Turn to simmer for approximately 30 minutes. Add additional stock and water if necessary. On the side add cold chicken stock with corn starch until it dissolves. Pour slowly into the chowder until it thickens. Remove from heat and serve over rice.

2 lbs. hamburger

2 large chopped onions

3 chopped (or pressed) cloves of garlic (the frozen cubes at TJs are great for this!)

Add:

1 pkg. taco [...]]]> My good friend Jamie made this for us when Cleighton was born, and now Cleighton and Truman love it! Warning: Nothin’ vegan about this one! This recipe makes a ton, but freezes really well.

Saute:

2 lbs. hamburger

2 large chopped onions

3 chopped (or pressed) cloves of garlic (the frozen cubes at TJs are great for this!)

Add:

1 pkg. taco seasoning

1 envelope Hidden Valley Ranch Dressing

4 cans stewed tomatoes

2 cans ranch style beans

1 can yellow corn

1 can yellow hominy

2 small cans diced green chilies

1 cup water

Simmer ’til hot. Serve with grated cheddar and tortilla chips. (For da kine Hawaiian style, serve over steamed rice.)

This recipe takes some time, but it’s sooooo worth it! I’m too late for Passover on this one, but just in time for Easter. Ingredients

1/2 ounce dried porcini mushroom pieces

2 T unsalted butter

1 small onion, minced

3 1/2 ounces fresh shiitake mushrooms, sliced º-inch thick

5 ounces fresh cremini mushrooms, sliced º-inch thick

2 [...]]]> From “Here in America’s Test Kitchen”

This recipe takes some time, but it’s sooooo worth it! I’m too late for Passover on this one, but just in time for Easter.

Ingredients

1/2 ounce dried porcini mushroom pieces

2 T unsalted butter

1 small onion, minced

3 1/2 ounces fresh shiitake mushrooms, sliced º-inch thick

5 ounces fresh cremini mushrooms, sliced º-inch thick

2 medium garlic cloves, minced (about 2 t)

3 cups heavy cream

1 cup whole milk

4 sprigs fresh thyme

2 bay leaves

2 teaspoons salt

1/2 teaspoon ground black pepper

4 pounds russet potatoes, peeled and cut into 1/8-inch-slices

1 cup shredded Gruyere (about 4 ounces)

Directions

1. Cover dried porcini pieces with 1/2 cup hot tap water in small microwave-safe bowl. Cover with plastic wrap. Cut several steam vents with paring knife and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince, using chef’s knife (you should have about 2 tablespoons.) Pour soaking liquid through a strainer lined with paper towel and reserve.

2. Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion, fresh shiitake, and fresh cremini and saute until the mushrooms release their moisture, about 2 minutes. Add minced, rehydrated porcini along with their liquid and cook until all mushrooms are tender and liquid has reduced to about 2 tablespoons, about 3 minutes. Add garlic and sautÈ until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

3. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

NOTE: Make sure you have 4 pounds of potatoes because there’s a lot of sauce! I think I may have used too few potatoes when I made this, but it was still delicious.

1/2 cup chopped pancetta or bacon (3 ounces) (NOTE: I use bacon and I use MORE because you can’t go wrong with bacon!)

1 tablespoon olive oil

2 garlic cloves, finely chopped

2 14 1/2-ounce cans petite diced tomatoes in juice

1/2 cup dry white wine

1/2 cup whipping cream

1/3 cup torn basil leaves, divided (NOTE: A sprinkling [...]]]> From “Bon Appetit”
4 servings

Ingredients

1/2 cup chopped pancetta or bacon (3 ounces) (NOTE: I use bacon and I use MORE because you can’t go wrong with bacon!)

1 tablespoon olive oil

2 garlic cloves, finely chopped

2 14 1/2-ounce cans petite diced tomatoes in juice

1/2 cup dry white wine

1/2 cup whipping cream

1/3 cup torn basil leaves, divided (NOTE: A sprinkling of dried basil when simmering the sauce works too.)

1 pound penne (NOTE: To make this recipe extra kid-friendly, use Barilla Mini-Penne.)

Directions

1. Cook pancetta or bacon in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta or bacon to paper towels to dreain.

2. Add olive oil and garlic to drippings and sautÈ 30 seconds.

3. Add tomatoes with juices, wine, cream, and dried basil, if using. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup fresh basil. Season sauce to taste with salt and pepper.

4. Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Stir together sauce and pasta. When serving, sprinkle with pancetta or bacon and remaining º cup of fresh basil.