Rich and Hearty Beef Stew

Well, we had our first cold weather--down to 25 degrees.  It will get colder, but I always find the first cold days rather shocking until I get used to them.  I don't mind winter, and love certain aspects of it.  For example, I get to wear my favorite garment, the sweater, all the time.  I love snuggling under warm blankets.  And I really enjoy cooking hearty soups and stews, which can simmer all afternoon, to develop rich flavor, and keep the kitchen warm.  And baking, ooh-la-la, I love running my oven. 

Because I knew I would be simmering this stew for a few hours, I did not find it necessary to use beef stock for cooking.  The beef itself makes plenty of its own stock. But I did use coffee, which is a tip I learned from my Mother, and she learned from her Mother, from making the ubiquitous Southern Red Eye Gravy.  Although you don't really taste coffee in the end, it does add richness to the sauce, and more importantly, it helps tenderize the meat. 

The vegetables I added in the beginning mostly melted away and helped make a delicious gravy for the baby potatoes and mushrooms I added toward the end.  Once the potatoes were tender, I found myself staring into the pan and wondering what I would use to to thicken the sauce.  I thought about using flour or cornstarch but didn't like that idea. I also contemplated adding some dumplings to that delicious smelling, simmering broth.  In the end, I just keep simmering, uncovered, until it was thickened.  We were both very happy with the way this tasted. 

Rich and Hearty Beef Stew

2 lbs. stew beef

2 Tbsp. flour

1 tsp. each, salt, pepper, and paprika

2 Tbsp. bacon fat, or vegetable oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, chopped

3 stalks celery, chopped

1 15 oz. can tomatoes, with their juice

1 Tbsp. soy sauce

1 cup strong, brewed coffee

Several stems fresh thyme

3 bay leaves

Water

1 1/2 lbs. tiny Yukon gold potatoes, scrubbed very well

6 oz. tiny white mushrooms, cleaned and inspected

Mix together the flour, salt, pepper, and paprika; coat the beef very well, all over, with the mixture. Heat the bacon fat, in a large soup pot or dutch oven, over medium high heat.  Add the beef and cook until well browned.  Add the onions, garlic, carrots, celery and stir well.  Add the tomatoes with their juice. Stir in the soy sauce and coffee. Add enough water to barely cover all the ingredients in the pan, reduce heat and simmer, covered, until the beef is very tender, about 1 1/2 to 2 hours, stirring occasionally.

Remove the thyme stems and bay leaves and add more salt and pepper to taste. Drop the potatoes and mushrooms into the simmering stew, cover and continue to cook, covered, until potatoes are tender, about 30 minutes.  Remove the lid and cook the stew until it is reduced to desired consistency. 

Mexican Egg Rolls

I was lying back in the dental chair at 8:30 in the morning, and while my hygienist scraped at my teeth, I thought about food.  Specifically, what I would make for supper.  Because of my husband's schedule this day, I was thinking along the lines of a nice sandwich or maybe pizza.

Quesadillas occurred to me and I contemplated that for a while, scrape, scrape, for instance, what kind of quesadilla and did I want to grill them, cook them in a frypan, bake them, stack them? Pick, pick, scrape.  As I imagined this dish further, a reality struck. I don't really enjoy flour tortillas.  I like corn tortillas.  So I flipped to enchiladas in my mind, but no, once again, because of scheduling, I needed something that didn't necessarily need to be served piping hot. 

I think it was when the dental hygienist shined that light (you know the one I'm talking about) right in my eyes, that I thought about egg roll wrappers and decided to make Mexican egg rolls.  Or perhaps I should call them mini-chimichangas. 

For more about using egg roll wrappers, click here.  And I have also used them for dessert.  Now I'm thinking about using them for a "breakfast burrito". 

Mexican Egg Rolls
1 lb. ground chuck
1 medium onion, chopped
2 cloves garlic, minced
1 or 2 fresh jalapeno peppers, chopped, seeds removed if desired
3 Tbsp. tomato paste
1 cup water
2 tsp. chili powder
1 tsp. cumin
Salt and pepper to taste
1 (15 oz.) can refried beans
2 Roma tomatoes, seeded and chopped
8 oz. grated pepper jack cheese
1 pkg. (20) egg roll wrappers
1 egg, beaten with a little water

In a large skillet, cook ground chuck over medium heat until no longer pink.  Drain off any excess fat.  Stir in onions, garlic, peppers, tomato paste, water, chili powder, cumin, and salt and pepper.  Simmer at medium low heat, until vegetables are tender and water has cooked off. 

Spread about a tablespoon of beans onto the center of each egg roll wrapper. Top with a couple tablespoons of the meat mixture, then some cheese, and a few diced tomatoes.  Roll up like a little envelope, using a little of the egg wash to seal them.

Place on a parchment lined baking sheet and brush all over with egg wash.  Bake at 425 degrees for 15 - 20 minutes, until golden brown. 

Serve with salsa and sour cream.  I wanted to also include guacamole, but I did not plan ahead and all the avocados at the store were rock hard.

Nutritional Yeast (A Couple of Recipes Will Follow Immediately)

Nutritional yeast is a product and ingredient I came to know and love, around 20 years ago, when I was a vegetarian.  Though I am no longer  vegetarian, I still regularly enjoy cooking, serving, and eating vegetarian dishes I learned long ago. 

Nutritional yeast (not to be mistaken for baking yeast or brewing yeast) has long been recognized as an excellent source of nutrition, containing 18 amino acids, making it a complete protein, as well as 15 different minerals.  Nutritional yeast is also a rich source of B-complex vitamins, which among other great benefits, helps regulate mood.  

Did I mention that it is delicious?  It can be used in a variety of ways, adding a nutty, cheesy flavor to soups, salads, popcorn, toast, sprinkled on spaghetti in place of cheese, added to tomato juice for a quick pick-up, added to soups for a creamy taste and texture, in place of dairy.   

Stay tuned. . .

Oven Fried Tofu

Whenever I have been eating a lot of rich food, most specifically meat, I inevitably find myself desiring this simple and healthful meal.  My husband will also request it from time to time when he is feeling the need for some super nutrition. 

This is my favorite way to use nutritional yeast. If you are prejudiced about tofu, there is nothing I can say to change or open your mind so I won't bother.  But if you enjoy tofu, or are curious about ways to use tofu, may I invite you to try this? 

Any of your favorite herbs and spices can be used here with good results.  Garlic and onion powder are good, chili powder and cumin are good, any herbs I've ever used taste great.  This time I simply used parsley. 

Oven Fried Tofu

1 14-oz. block of extra firm tofu

2 - 3 Tbsp. soy sauce or Tamari

1/2 cup nutritional yeast

1 Tbsp. parsley

Canola oil

Drain the tofu, pat dry, and slice into 6 slices.  Put into a shallow dish in a single layer.  Drizzle with soy sauce and allow to marinate for about 10 minutes. Turn, and continue marinating, adding more soy sauce if needed, and marinate for another 10 minutes. 

Meanwhile, mix together the nutritional yeast and parsley, or other seasonings of your choice, in another shallow dish.  Dredge the tofu slices and cover on all sides with the yeast mixture.  Place on a well-oiled, rimmed sheet pan.  Bake at 375 degrees for 15 to 20 minutes.  Turn the tofu slices, rotate the pan, and bake for another 10 to 15 minutes, until golden brown and crunchy on the outside.

Serve with brown rice sprinkled with Gomasio, and braised, steamed, or stir fried fresh vegetables.



Dare I say it tastes like chicken?

Nutritional Spread

Another delicious way to use nutritional yeast is this spread.  It looks like peanut butter but tastes more like cheese.  Use it on crackers, toast, or on a sandwich topped with lettuce, tomato, onions, and avocado. Make a "grilled cheese".  Wonderful with raw carrot and celery sticks.  It really is surprisingly yummy!

Nutritional Spread
2 cups nutritional yeast
1/2 cup oil
1/4 cup soy sauce
1/2 cup water

Mix together the yeast and oil; blend well, then add the soy sauce and mix until smooth.  Add the water, a little at a time, stirring after each addition.  Don't be discouraged if the mixture doesn't seem to be coming together, just keep stirring until it is a spreadable consistency.  Store in the refrigerator.