Italian Beef Stew

This one's a keeper!  I found this recipe on Pinterest, but I modified it enough that it's worth me making notes on it. 

Hub is not a huge fan of soup.  I don't know, maybe it's because he was the youngest of six kids and by the time he was in high school his mom was still cooking for kids that were no longer living at home.  Something about eating left overs for days...  At any rate, even he liked this and it made the perfect amount.  Enough for a bowl the next day and that's it.  I may or may not have sweetened the deal with some corn bread.  T had, count 'em, 2 bowls AND asked for more the next day.  

I call that success.

This is a stew that you can easily swap in and out whatever you have on hand or sounds good like corn or green beans or peas or...

ITALIAN BEEF STEW

3-4 medium carrots, chopped into 1/2" thick pieces

• 2-3 stalks celery, chopped into 1/2" thick pieces

• 1/2 large yellow onion, diced

6-8 button mushrooms, sliced or chopped
2 cloves garlic, finely minced
5 Tbsp extra virgin olive oil, divided

• 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces - or Asada cut into bites

• 1/3 cup all-purpose flour

• salt and freshly ground black pepper

• 5 cups low-sodium beef broth - I used water

• 1 Tbsp red wine vinegar - I used Garlic infused Rice Vinegar

• 2 (15 oz) cans diced tomatoes - I used 2 fresh tomatoes that I pureed in the blender

• 1 tsp dried oregano

• 1 tsp dried italian seasoning

• 2 bay leaves

• 2 handfuls chopped fresh Spinach
• 1-2 Zucchini - in 1/4" pieces

1-2 Yellow Squash - in 1/4" pieces

• Optional toppings:

• 3 Tbsp chopped fresh basil

• 2 Tbsp chopped fresh parsley

• Parmesan or Romano cheese, for serving
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• In stock pot, medium-high, heat water/broth, garlic, tomatoes.  
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In large cast iron skillet over medium-high heat, saute carrots, celery, mushrooms and onion and saute until lightly golden, about 5 - 6 minutes.  Add to broth.

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• Season meat with salt and pepper.  Put flour and meat in a bag and shake to coat. Return skillet to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth from pot, vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. If this doesn't release all the bits, do this again after the meat has been transferred.
• Add meat to stock pot and add oregano, Italian seasoning and bay leaves. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Add spinach and squash.  Reduce heat, cover pot and simmer 1/2 to 2 hours, stirring occasionally, until beef is very tender.  Add more water as needed. It should be a nice gravy.

• Top with fresh herbs and cheese if desired.  
• And as with most stews, this was way better the next day!

Broccoli Salad with Honey Dijon Dressing

I was looking for a new side dish recipe when this caught my eye on Pinterest.

I did tweak a few things because of what I had on hand and I liked the changes, so that's what's below.  This would also be a great dressing by itself.

I'll definitely be making this one again!

BROCCOLI SALAD WITH HONEY DIJON DRESSING

Salad:

2 heads broccoli, florets only, chopped

1 large Fuji or Braeburn apple, diced

1 cup raw almonds, chopped/smashed

Optional: 

4 slices crispy bacon, cooled and chopped

1/2 cup craisins

For the Vinaigrette:

2 cloves garlic, minced

¼ cup avocado oil (or extra-virgin olive oil)

2 tbsp Dijon mustard

1 tbsp Apple Cider vinegar

2 tbsp unpasteurized honey

½ tsp salt

½ tsp freshly cracked black pepper

Instructions: 

The previous night, or at least several hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry.

When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.

In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.

In a large mixing bowl, add broccoli, apples, almonds, optional ingredients and vinaigrette and mix until thoroughly combined. 

Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.

Roast Beef Sandwiches with Mamma's Special Sauce

Hold on tight because these are go-ood.

Roast Beef Sandwiches with Mamma's Special Sauce

THE MEAT

The prep for the meat is simple.  Stick a beef roast in the crock pot and cook on low all day.  I usually sprinkle it with salt, pepper, garlic and onion.  I also add 1/2 cup water and about a tablespoon of Worcestershire Sauce if I have it, but it's not a biggie if I don't.  Most of the time my roasts are frozen.

THE SAUCE

1 Cup Mayo
1 - 2 TBSP Horseradish sauce - adjust for taste
3 Scallion Onions chopped fine
Black Pepper
2 Heaping TBSP grated fresh Parmesean Cheese

Mix well and refrigerate.  Best when you make it a few hours before so the flavors blend.

THE ASSEMBLY

I sauce up whatever kind of bread I'm using, which ranges from Pitas, Cibattas, or Hoagies to regular toast. Sauce both sides.  Layer meat, provolone cheese and fresh spinach leaves.

Optional adds:

Caramelized onions and/or mushrooms
Pickles

Peanut Butter Cookies

Lu and I made these last night and they were dang good.  Hub ate about a dozen and I've eaten about a dozen today, so it's probably good I doubled the recipe.

Peanut Butter Cookies

1/2 Cup Butter

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1/2 Cup Peanut Butter - I use natural

1 Egg

1-1/4 Cup Flour

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

Heat oven to 375.  Mix all ingredients and roll into balls.  Roll balls in granulated sugar.  Place on cookie sheet and press with a fork both ways to make cross marks.  Bake for 10 minutes or until the edges just start to brown.

This recipe works best when your helper is a 5 year old diva with her hair pulled up and her pink bath robe on.