Related Posts with Thumbnails

 

Subscribe to posts

 

 

 Subscribe to email posts

 Helle's Bells, my Etsy Shop:

November's Top 5 Posts


Lunch Lady Peanut Butter CookiesSimple Tomato Soup (Campbell's Copycat)Mom's Slow Cooked Boston Baked BeansMake Your Own Christmas Ornament WreathPumpkin Pie Latte

 

 

 

Unless otherwise noted, all content and photos are property of Elle @ Elle's New England Kitchen. Copyright 2008-14. All rights reserved. If you'd like to reprint an article or use a photo, please contact me for permission at ellenekitchen at gmail dot com. All photos, unless specified, have been taken by me, and if used without permission, an invoice will be forwarded to the proper business/individual. Thank you.

 

 

Proud member of FoodBlogs

Categories
Powered by Squarespace

Entries in allspice (2)

Monday
Sep162013

Home-Style Burgundy Beef Stew

 

Home-Style Burgundy Beef Stew

 

Beef stew is one of my all time favorite comfort foods. Luckily, we’re just hitting our stride here in New England with cooler evenings. For me, that means stews, soups and all things comforting are going to start showing up in my weekly menu planning. When it was time to choose a recipe from this week’s American Diabetes Association (ADA) cookbook, it didn’t take me very long to decide. Home Style Beef Burgundy Stew. For me! Well, I’ll share, but it makes me very happy. I love it!

We’ve got tender beef cubes, sweet carrots and silky potatoes happening here. As for seasonings, there was one I’d never used in beef stew before--Allspice! Say what? Yes, Allspice. I didn’t question, I went with it. Upon first taste of the finished stew, I was sold. It’s a lovely flavor in this stew, and very fitting for the fall season. It’s warm and cozy.

This week we’re cooking from Nancy Hughes’ cookbook Gluten-Free Recipes for People with Diabetes. There are so many recipes in this book I want to try, as in the last book we highlighted. It’s a gluten-free cookbook, but unless you actually told someone you were feeding them gluten-free food, they likely wouldn’t know. The idea is: spotlight the stars of the recipe you’re enjoying instead of talking about what you’ve left out or made a substitution for.

As I said in my previous post, for the month of September, we’re celebrating "30 Days of Family Health,” sponsored by the American Diabetes Association (ADA). The best prevention for diabetes starts early in life, through maintaining a healthy lifestyle and developing good habits at a young age. There are twelve bloggers helping to promote this healthy message for the month of September, so there will be no shortage of recipe ideas brought to you by the ADA and some very talented cookbook authors! All you have to do is follow along and enjoy the ride. Check out Kitchen PLAY to get all of the latest details, links and recipes.

Home-Style Burgundy Beef Stew

Serves 4 • Serving Size: 1 1/4 cups • Makes 5 cups

1 tablespoon canola oil, divided
1 pound lean boneless chuck, trimmed of fat and cut into 1-inch cubes
1 cup chopped onion
2 medium garlic cloves, minced
8 ounces whole mushrooms
1 1/2 cups water
1 cup dry red wine
2 teaspoons gluten-free Worcestershire sauce
1 1/2 teaspoons sugar
2 packets sodium-free, gluten-free beef bouillon granules
1/4 teaspoon ground allspice
2 medium carrots, scrubbed, halved lengthwise, and cut into 3-inch pieces (8 ounces total)
12 ounces russet potatoes, peeled (optional), and cut into 3/4-inch cubes
3/4 teaspoon salt

1. Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Working in batches, brown half of the beef; set aside on separate plate. Repeat with 1 teaspoon of the oil and remaining beef; set aside. Add the remaining 1 teaspoon oil to the pan residue, cook the onions and garlic 3 minutes or until onions are brown on edges.

2. Stir in the mushrooms, water, wine, Worcestershire, sugar, bouillon, allspice, and return the beef to the onions in the Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer 1 hour and 15 minutes.

3. Stir in the carrots and potatoes, cover, and cook 45 minutes or until beef is tender.

For a thicker consistency, using a potato masher or large slotted spoon, mash some of the potatoes and carrots. This technique also adds flavor as well as thickness.

NOTE: There is no mention of the ¾ teaspoon of salt in the recipe directions, but I assume it’s added at the end when you taste and adjust for seasonings.

EXCHANGES/FOOD CHOICES

1 Starch, 2 Vegetable, 2 Lean Meat, 1 Fat

BASIC NUTRITIONAL VALUES:

Calories 255
Calories from Fat 70
Total Fat 8.0 g
Saturated Fat 1.8 g
Trans Fat 0.2 g
Cholesterol 50 mg
Sodium 540 mg
Potassium 1025 mg
Total Carbohydrate 25 g
Dietary Fiber 3 g
Sugars 7 g
Protein 21 g
Phosphorus 250 mg


There will be other cookbooks highlighted this month that are available in the ADA catalog. You can shop there now and receive a 25% discount on all books until October 4th, 2013! The discount code is KITCHEN2013. Remember, follow along at Kitchen PLAY for more links all month long, and stay tuned to this space for two more 30 Days of Family Health this month.

*This post is sponsored by the ADA in conjunction with Kitchen PLAY.

Monday
Aug102009

Too hot? How about some cool Raw Chili?

raw-chili-4

No, it’s not too hot here. At least--not at this moment. But this chili would be a fabulous way to have a cool, refreshing meal without heating up the kitchen. And a bonus? It’s raw, so you’re not cooking out all of those amazing nutrients.

This is sort of a cross between a gazpacho and a chili. My first taste impression was “Oh nice, it’s like gazpacho!” But then you get hit with the spices--the allspice, pumpkin pie spice (yes, really!), chili powder and cumin lend subtle flavors that don’t overwhelm, but make your taste buds say “Hey, that’s good! What the heck are we tasting?”

Yes, they really will say that. And so will anyone you serve this to!  Oh, also? The garlic isn't strong at all--I don't know how, but seriously, it isn't!  This would make a wonderful meal to enjoy on the deck this summer with guests. And yes, it’s raw, but I’m all about integrating, so pass around the corn chips to have along with this. And don’t forget the ice cold beer, either!

So let’s look at the recipe. It may seem like a lot of ingredients, but when you really look at it, nothing is out of the ordinary. Maybe tomatillos? But I can find them right at the regular old grocery store. The raw nuts and pumpkin seeds? Look at your local Trader Joe’s (yes, they have raw nuts-very reasonably priced) or natural foods store in the bulk section. If you can’t find raw, I’m not going to hunt you down and haunt your dreams about it. Use what you can find! But please, if you can, use organic vegetables in this. The recipe is from Melissa Davison of Terra Bella Cafe in CA.

Next, you might be thinking there’s a lot of prep work. There isn’t. You only have to dice the 2 peppers, 2 garlic cloves, and the mango. The rest is done in the food processor. If you don’t have one of those, try your blender, but you may want to split it up into a couple of batches. And remember, don’t process the crap out if it, leave some tasty bits in there.

This makes a lot! My husband and I each had a pretty good sized bowl, plus he had seconds and took some for lunch today--and we still have quite a bit left. So feel free to cut this in half if you like. But it’s so good, you may be thinking, “Damn--I shouldn’t have cut this in half--I want more!” ;)

And don’t forget--it’s Meatless Monday!

raw-chili

Sweet Melissa’s Autumn Chi-lee
slightly adapted
from Melissa Davison, by way of
The Raw 50-by Carol Alt
serves 8

1 cup raw pine nuts
1 cup pumpkin seeds
1 red bell pepper, seeded and finely diced (use a yellow or orange one of you prefer)
1 jalapeno, seeded and diced finely (leave seeds and membranes in if you want the heat)
 juice of 2 limes
6 medium garlic cloves, 2 minced-the rest left whole
1/4 cup cold pressed extra virgin olive oil (I used grape seed oil)
3 green onions, both white and green parts chopped
1 tsp ground allspice
4 cups chopped ripe tomatoes (I used 4 medium tomatoes, quartered)
3 tomatillos, quartered
1 medium mango, roughly chopped
1 tsp salt
4 tsp chili seasoning (not chile powder, but the seasoned chili powder)
1 1/2 tsp pumpkin pie spice
2 tsp cumin

In a medium bowl, mix the pine nuts, pumpkin seeds, bell pepper, jalapeno, lime juice, the 2 minced garlic cloves, oil, green onions and allspice. Stir all of this together, cover, and set aside for one hour at room temp.

While the other things are sitting and doing their marinating and flavor-melding thing, get out your food processor.


Pulse the remaining ingredients, including those 4 extra garlic cloves. Don't liquefy it, just pulse it until it's still got a few smallish bits in it.
Let that sit for an hour as well.

After the hour is up (and trust me, it tastes good at first, but after that hour, it's even better) mix the two together and serve.

Print


By the way, I haven’t talked about Carol Alt’s book, The Raw 50. But I am really enjoying it. And yes, it’s the same Carol Alt you all probably know--the model and actress. It’s full of easy to do recipes--ten of each breakfasts, lunches, dinners, snacks and drinks. It also has a lot of good information if you’re thinking about trying a raw diet.

I hope you’ll give this one a try while it’s still warm out there--it’s very refreshing. And if it’s cool where you are, you can still enjoy this one--just gently heat it until it’s warm to the touch.

Enjoy!

raw-chili-3