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Food And Nutrition

Beef Stew With Dumplings

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4 days ago

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This delicious and savory recipe for beef stew with dumplings is made with a homemade biscuit mix. The dumplings are fluffy and tender, just perfect with the rich stew. And the combination of beef with vegetables and lots of herbs makes a rich and satisfying dish.

Ingredients

  • 2 pounds beef bottom round steak
  • 1 bag baby carrots
  • 2 stalks celery, chopped
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 (14 1/2-ounce) can diced tomatoes with juice
  • 2 cups beef broth
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried marjoram
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup water
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups Bisquick mix
  • 1/2 teaspoon dried thyme
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted

Methods

  1. Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.

  2. Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.

  3. In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.

  4. Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.

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Food And Nutrition

Tartiflette

Published

4 days ago

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September 28, 2023

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Ingredients

  • 1kg/2lb 4oz Charlotte potatoes, peeled
  • 250g/8oz bacon lardons
  • 2 shallots
  • 1 garlic clove
  • 100ml/3½fl oz white wine
  • 200ml/7fl oz double cream
  • sea salt and freshly ground black pepper
  • 1 whole Reblochon cheese (about 450g/1lb), sliced

Method

  1. For the tartiflette, preheat oven to 200C/400F/Gas 7.

  2. Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.

  3. Drain and set aside to cool slightly.

  4. Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.

  5. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.

  6. Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

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Food And Nutrition

Moroccan Couscous With Meat and Seven Vegetables

Published

4 days ago

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September 28, 2023

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If you’ve never used a couscoussier, a traditional steamer used to make couscous, it is not difficult to learn ​how to use. Just be prepared to steam the couscous three times, about 15 minutes each. If you choose to use chicken as the meat, an organic, free-range bird works best due to the long cooking time.

Ingredients

For the Meat:

  • 1 kilogram (about 2 1/4 pounds) bone-in lamb or beef, cut into large pieces, or 1 whole chicken
  • 1 large onion, coarsely chopped
  • 3 medium tomatoes, peeled and coarsely chopped
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground turmeric, or 1/4 teaspoon Moroccan yellow colorant
  • 2 1/2 liters (about 2 1/2 quarts) water
  • 1 handful fresh parsley and cilantro sprigs, tied into a bouquet
  • 1/4 cup dry chickpeas, soaked overnight

For the Couscous:

  • 1 kilogram (about 2 1/4 pounds) dry couscous (not instant)
  • 60 milliliters (about 1/4 cup) vegetable oil
  • Water, as needed
  • 1 tablespoon salt
  • 2 tablespoons unsalted butter

For the Vegetables:

  • 1/2 small cabbage, cut into 2 or 3 wedges
  • 3 to 4 medium turnips, peeled and halved crosswise
  • 10 medium carrots, peeled and halved
  • 1 to 2 medium tomatoes, peeled and quartered
  • 2 small onions, whole or halved
  • 1/2 cup fresh fava beans, optional
  • 1 to 2 jalapeño or chili peppers, optional
  • 1 small acorn squash, quartered, or a small pumpkin cut into 3-inch pieces
  • 4 to 5 small zucchini, ends removed and halved
  • 2 to 3 small sweet potatoes, peeled and halved, optional
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Methods

Make the Meat

  1. Gather the ingredients.

  2. Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.

  3. Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)

First Steaming of Couscous

  1. Gather the ingredients.

  2. While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)

  3. Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.

  4. Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.

  5. Pour the couscous back into the large bowl and break it apart.

  6. When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.

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Second Steaming of Couscous

  1. Gather the ingredients.

  2. Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.

  3. Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.

  4. If you’re serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)

Third Steaming of Couscous

  1. Gather the ingredients.

  2. Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.

  3. Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.

  4. Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)

  5. When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth—it should be salty and peppery—and adjust the seasoning if desired.

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Serving the Couscous and Vegetables

  1. Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth.

  2. To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

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Food And Nutrition

Crock Pot Beer-Braised Pot Roast

Published

4 days ago

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September 28, 2023

By

This pot roast recipe calls for a basic chuck roast, slow cooked to perfection with a tangy beer broth, vegetables, a little bacon, and a variety of seasonings. Feel free to vary the root vegetables and use your favorites. We recommend red-skinned potatoes, gold, or round whites.

Optionally, you can reduce and thicken the juices to make a flavorful gravy.

Ingredients

  • 6 slices thick-cut bacon, diced
  • 1 (4-pound) lean boneless beef chuck
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour
  • 1 large onion, coarsely chopped
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 1/2 cups beer, about 12 ounces
  • 1 1/2 cups beef broth, preferably low-sodium or unsalted
  • 1 bay leaf
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon dried thyme
  • 3 medium carrots, cut into 1/2- to 1-inch pieces
  • 1 small rutabaga cut in 1/2- to 1-inch chunks
  • 1 1/2 pounds potatoes, cut in 1/2-inch chunks
  • 1/2 cup cold water, optional

Method

  1. Gather the ingredients.

  2. In a large skillet or sauté pan, cook the bacon until almost crisp.

  3. Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.

  4. Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.

  5. Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.

  6. Place the roast in the slow cooker; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.

  7. Cover and cook on low for 7 to 9 hours, until the roast is tender and the vegetables can be easily pierced with a fork.

  8. To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.

  9. Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.

  10. Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,

  11. Serve and enjoy.

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