Wednesday, November 8, 2023

Beef Stew

 

  • 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons sugar
  • 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half

INSTRUCTIONS

  1. Preheat the oven to 325°F and set a rack in the lower middle position.
  2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
  1. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  2. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. 
(Source: https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html#tabrecipe)

Greek Chicken Meatballs

 

  • 2 pounds ground chicken
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup finely diced red onion
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon lemon zest
  • 1 tablespoon olive oil, for frying

  1. Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
  2. When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned.
  3. Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce.
(Source: https://allthehealthythings.com/greek-chicken-meatballs/#tasty-recipes-9947-jump-target)

Cutler's Pumpkin Chocolate Chip Cookies

 

  • 1 cup unsalted butter softened
  • 3 cups sugar
  • 2 eggs
  • 2 cups pumpkin puree
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 5 1/3 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 1/2 cups chocolate chips


Instructions

  1. Beat butter and sugar together until smooth.

  2. Add eggs, pumpkin, vanilla and spices. Continue beating until smooth again about one minute. 

  3. Add the remaining dry ingredients to the mixing bowl (including chocolate chips) and mix on low, just until flour disappears and all ingredients are combined. Do not over mix.

  4. Using a large cookie scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.

  5. Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.


(Source: https://abountifulkitchen.com/cutlers-pumpkin-chocolate-chip-cookies/)

Creamy Buffalo Chicken Chili

 

2 Tbls olive oil
1 yellow onion, diced
1 jalapeno, seeded and minced
4 cloves garlic, minced
1 sweet potato, peeled and diced
1 Tbls dried parsley
1 tsp dill
1 tsp smoked paprika
4 cups chicken broth
6oz cream cheese
2.5 cups shredded chicken (cooked)
3/4 cup hot sauce
1/2 cup salsa verde
1/4 cup nutritional yeast or 1 cup shredded cheddar cheese
1/2 cup cilantro, finely chopped

  1. In a dutch oven over medium heat, add the olive oil. Once hot, add the onions and cook until fragrant, about 5 minutes. Stir in the jalapeƱo, garlic, parsley, dill, paprika, and a sprinkle of sea salt and black pepper. Add in the sweet potatoes, stir, and sprinkle again with sea salt and pepper.

  2. Cook 5 minutes, until fragrant. Add in the chicken broth and simmer until the potatoes are soft, about 10-15 minutes. Add the cream cheese, chicken, hot sauce, salsa verde and nutritional yeast or cheddar, allowing all ingredients to simmer and the chili to thicken.

  3. Simmer 5 more minutes, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and dairy free sour cream, if desired.


(Source: https://www.paleorunningmomma.com/creamy-buffalo-chicken-chili-paleo-whole30/)