French Style Stew--great for venison or beef

French Style Stew

Over mashed potatoes.

3 lbs of beef stew meat or venison (I used back strap)

2 medium yellow onions

3 cloves of garlic

1 C red wine

2 1/2 C beef stock

6 oz tomato paste

1 large orange

4 white turnips, cut into large chunks

4 carrots, cut into large chunks

2-4 Tbsp red wine vinegar for deglazing cast iron skillet

Just after adding all to the crockpot.

Marinade:

2 oranges cut in large chunks, and squeezed into ziploc, and toss in rind

1C of red wine

a few tsps of dried thyme

2 bay leaves

Marinate in refrigerator for 12-24 hours.

Drain well, and discard orange. 

Next: toss well in flour with a little salt added to it, brown well in a cast iron skillet over high heat and add to crock pot.  

Add 2 onions sliced thick (I did half rings) and a few cloves of garlic smashed, add to cast iron pan with a few tablespoons of red wine vinegar, once pan is deglazed add onion mixture to crock pot.  Next add 2 1/2 C beef stock, 1 C of red wine, 6 oz of tomato paste, and another chopped up orange.  Cook on low for about 8 hours, and at about hour 5 I added 4 white turnips cut in large chunks along with  few carrots in cut into large chunks.  

I served over mashed potatoes--mashed with butter and buttermilk, seasoned with kosher salt and white pepper.  Black pitted olives would be great to add in just before serving or add to each plate.

Ready to serve.

Gratin of Sweet Potatoes, Carmelized Onion and Garlic

Sweet Potato Gratin

Beautiful day

I like to recreate foods I find at restaurants that I enjoy. So, I had this sliced sweet potato dish layered with caramelized onions at a restaurant the other night with Saltimboca chicken.  This was by far the best  food on the plate, so I've recreated my own version.  It was a hit yesterday on  our day out sailing, was great at room temperature. 

Ethan, Emma and Granpa Jim

Our 23' Sailboat, Kipahulu...wonderful for summer fun with family & friends.

Ingredients:

About 6 medium size sweet potatoes, peeled and cut in half lengthwise

2 medium yellow onions, peeled and thinly sliced

4 cloves of garlic, finely chopped

1 Tbsp dried thyme

1 envelop of dried onion soup mix

1/2 stick of butter, unsalted

A few Tbsp of Extra Virgin Olive Oil

Kosher salt and freshly ground black pepper to taste

12 slices of swiss or asiago cheese

Tools:

Food processor with thinnest slicing disc

9X13 Glass baking dish

Potato peeler

Place the thinly sliced onions in a cast iron skillet with EVOO, kosher salt and freshly ground pepper to taste.  Cook over medium heat until onions become translucent, then reduce heat to medium low and let cook down for about 20 minutes, stirring occasionally.  

Add chopped garlic and dried thyme, cook stirring frequently for another 5 minutes.

While the onions are cooking, feed the sweet potatoes through the feeder tube to have about 8 C of thinly sliced sweet potatoes. 

Place a coating of olive oil in the glass dish and layer in 1/2 of the sliced sweet potatoes, top with dots of the butter and sprinkle on the dried soup mix.  When onions and garlic are done,

spread the layer over the sweet potatoes and top with the remaining sweet potatoes, cover with foil and bake at 375 for 45 minutes. Remove from oven top with cheese slice and place under the broiler, watch closely and remove when cheese is bubbly.

I meant to get mine a little more browned, but brown the cheese to  your liking.

Note: Don't go overboard on the salt in the onions, because the soup mix and cheese are salty too.

Camping/boating tip....

we also took kabobs on wooden skewers to cook.  After threading the meat and veggies on the skewers, I used shear and clipped the sharp point of of the skewer, then double bagged the kabobs in freezer bags and added Italian dressing to marinate until time to grill.

Ethan and Emma being ornery.

Tian of vegetables (Read one fabulous vegetable casserole!)

This is my go to potluck recipe, it is perfect for large gatherings and leftovers just get better over the next few days.

Right before baking.

A food processor is a wonderful took for thinly slicing all of these vegetables, I don't clean out between each vegetable, just keep slicing.

Red potatoes, about 6
Green zucchini, 1-2
Yellow zucchini, 1-2
Red tomatoes, 2-3 
Yellow tomatoes, 2-3
Red onion, one small or about 1/4 of a softball sized onion
Garlic, 2 cloves minced or 1-2 tsp of garlic powder
Kosher Salt and white pepper to taste
EVOO (extra virgin olive oil to coat dish and to drizzle in)

Topping:
1/2 cup of plain bread crumbs
1/4 C of grated parmesan
1 tbsp of herbs de Provence
EVOO (extra virgin olive oil drizzle on top)

Preheat oven to 400 degrees F or convection 375.

Oil your casserole dish. Slice all vegetables thin, then layer into your casserole dish (see photo for layering), I usually go with zucchinis, potoates, tomatoes, and repeat. Drizzle with olive oil. Top with onion, garlic, salt and pepper. Then bread crumb topping, drizzle with olive oil

Bake for 45 mins at 400 degrees F or for 30 mins on convection 375.  Let cool at least 30 minutes before serving, and room temp is fine.  Great for taking to potlucks or picnics.

Note: I often double this a place in a very large baking dish I have, it is great to take to gatherings. I'll try to remember to photo the larger version!

Quinoa with white bean ragu and walnut chicken cutlets

I made this last night and it was a huge hit.  Wesley (my pickier son, even ask for more quinoa and beans--Success for sure!!!) I wish had taken photos but will make this again soon and add photos!

Quinoa with white bean ragu and walnut chicken cutlets

Walnut Chicken:

2 lbs of chicken breasts

1 C of plain yogurt

1 tsp dried thyme

1/2 tsp dried oregano

2 C of walnuts (chop finely, food processor works great)

1 C of plain breadcrumbs

salt & pepper

(note you can change up the seasoning in the yogurt to whatever you like, and change the nuts too.  Using cardamon and herbs de provence are nice changes on the chicken marinade and hazelnuts are are a wonderful nut choice)

Qunioa:

2 cup(s) quinoa, rinsed and drained

3 cup(s) water or chicken stock

1/3 C sliced or slivered almonds

Kosher Salt

Pepper

Ragu:

1 small red onion, finely chopped or half of a large onion (they are softball size at my local grocery)

3 teaspoon(s) fresh oregano leaves, chopped, OR 1 1/2 Tsp dried

1 C thinly sliced green and yellow zucchini (cut zucchini in half lengthwise, then cut into thin slices for “half moons”)

2 clove(s) garlic, crushed with press

2 can(s) (14- to 15-ounce) no-salt-added white kidney beans/also called cannellini beans, rinsed and drained

2 pint(s) grape tomatoes, cut in half

salt & pepper

Walnut Chicken:

Using plastic wrap or a freezer bag, pound chicken breasts into thin cutlets and cut into portions about the size of your hand or palm of your hand.  Place in a bowl and combine with plain yogurt and spices.  Let sit for 20 minutes to an hour in yogurt mixture.  Meanwhile prepare a baking sheet by covering with foil and placing a cookie cooling rack on it. Then combine the chopped walnuts, bread crumbs, salt and pepper on a large plate. Coat the chicken in the bread crumb mixture, and place on the prepared rack. Place the coated chicken on the rack and cook in a 400 degree oven for about 30 minutes, watching for the chicken to brown and checking for the chicken to be done.  Cooing time will vary based on thickness of chicken.

Quinoa:

In 2-quart saucepan, heat quinoa and water/stock to boiling; reduce heat to medium. Cover; cook 15 minutes or until liquid is absorbed. Stir in almonds.

Ragu:

Heat a skillet over medium heat and add in EEVO or Coconut oil, then add to skillet: onion, thyme and oregano, cook 3 minutes, stirring. Add in zucchini and increase heat to med-high, cook another 5-8 minutes. Stir in beans and garlic; cook 5 minutes or until softened, remove from heat, stir in the tomatoes. Season with 1/4 teaspoon salt and pepper.

Divide quinoa among serving plates and top with ragu, and serve with chicken.

Best Pancake Recipe I Have! Banana Cornmeal Pancakes

Beautiful here today!

It is a brunch kind of a day....pancake and bacon for a snowy Central Ohio day! I've been making these pancakes for 20 years! I haven't found a recipe that is better, and my kids love them.

 We have the best variety of birds here! All I put out is Black Oil Sunflower seeds in my bird feeder and a variety of suet cakes in a wire feeder. We have several varieties of woodpeckers: flickers, downey and red-bellied...lots of cardinals, blue birds, blue jays, doves and finches, nuthatches, junkos, black capped chickadees, Carolina wrens, house wrens, and more...

Banana Cornmeal Pancakes
1 C of all-purpose flour
1/2 C yellow cornmeal
1 C of old fashioned oats, place in food processor on high until finely ground
1/2 tsp baking soda
1/2 tsp kosher salt
2 to 2 1/4 C low-fat buttermilk (start with 2 C if too thick add a little more, batter consistency should pour but not be thin)
1 ripe banana (see below...I always keep bananas in my freezer, if frozen thaw)
1 Tbsp honey
1 large egg
Optional add ins:
1/2 C chocolate chips (my favorite)
1/2 C chopped pecans (Alan's favorite)
1 C blueberries (I like to toss these on each pancake right after batter added to skillet)
1/2 C shredded coconut
Anything you like really!  BE creative.

First add oats to your food processor and process until finely ground.  Add to a large bowl with flour, cornmeal, baking soad, and salt.  No need to clean processor bowl, just add banana, honey, and egg to food processor, pulse a few times, then add 2 C of buttermilk (can use regular milk, but buttermilk is fabulous) and process until smooth.

Pour liquid into dry ingredients and don't over beat or you'll have tough pancakes, just combine.

Heat cast iron skillet on medium-high heat, then reduce to medium for cooking (make sure pan is hot before you start). Using about 1/4 C of batter (use a 1/4 C or an ice cream scoop) ladle batter into a hot cast iron skillet with oil (coconut is my preferred but canola or corn is fine).  When the tops are bubbling, flip and cook just a minute on side 2.

Don't throw away bananas!  As they get too many black spots for your families liking...just toss the entire banana into the freezer.  They keep, although they turn dark (sometimes even completely black, but they are fine!) I thaw them for 30 seconds in the microwave or just toss them in a bowl of cold water and they thaw quickly!  Perfect for pancakes, banana breads/muffins, yogurt smoothies and more!

Danish Dough Whisk! I first saw this on a PBS cooking show...Best whisk for quick breads....love this!  I have had this over 20 years.

Danish Dough Whisk from King Arthur Flour Company

Crock Pot Chicken Noodle Soup

Today is a beautiful day here in Central Ohio, snowing, blowing and just what you'd want from a winter wonderland!  Love it.....I've had a variety of projects today from marketing to real estate, and so I thought I'd make something my kids love and that could be cooking away all day until I was ready to assemble it. I call it my Crock Pot Chicken Noodle Soup. It is perfect for a day like today! I plan to serve it with a spinach salad with blue cheese cheese dressing!

Crock Pot Chicken Noodle Soup

1 Cut-up Chicken (entire chicken white & dark parts)
8 stalks of celery
2 carrots
1 red bell pepper, cut into chunks
1 yellow onion, cut into chunks
10 cloves of garlic, peeled
1 lemon
koster salt & freshly ground black pepper to taste
(I use a large 7 quart crock pot)

Place all vegetables in the crock pot, place frozen chicken pieces on top of vegetables, squeeze the juice of the lemon over the chicken then salt and pepper to taste.  Toss cut lemon in the pot too.
Cook on high until chicken is cooked through, about 5-6 hours, or on low for 8-9 hours.

Meanwhile, boil a pot of water, salt generously and cook wide egg noodles for about 2 minutes less than directions recommend.  Keep 2 C of pasta water.

Remove the chicken from the crock pot and let cook so you can pull the chicken from the bone, discarding the skin and bones.  Drain the stock through a colander into a large bowl and discard the vegetables. Set aside.

Shred chicken and place back into crock pot. Add cooked noodles, 6 C of cold water and 2 C of pasta water.  Skim some of fat from top of stock, then pour into crock pot leaving the cloudy part to discard.

Turn crock pot to high until soup is hot...serve.

After skimming fat layer from top, pour carefully and leave cloudy stock in bottom to discard, some in the soup is no big deal, so don't get too fussy....

Easy Beef Crock Pot Chili

It was a cold day here in Central Ohio.  And, I spent the morning showing homes in beautiful Clintonville and later Lewis Center, and taking my son to his cello lesson in between! So, I was in the mood for something easy and comforting. I didn't feel like a trip to the store so this is what I had in my pantry and freezer to make a chili before the day got to hectic.

Easy Beef Crock Pot Chili
1 to 1 1/2 lbs ground beef
2 medium yellow onions, finely chopped

1 28 oz can of whole tomatoes incl liquid
1 14 oz can of diced tomatoes incl liquid
1 C of beef broth (I really like Orrington Farms Broth Base & Seasonings--always in my pantry)
2 14-15oz cans of beans, drained and rinsed (I used one can of black beans and one can of tri-bean blend of black, kidney and white)
1-2 C of frozen corn
1/4-1/2 C of pickled jalapeno peppers (to your liking)
1 packet of ranch dressing (you could use dried onion powder 1 tsp, and 2 Tbsp dry milk or powdered buttermilk--I always have this bc of making bread.)
1 packet of taco seasoning (you could use a mix of cumin and chili powder instead, to equal 4 Tbsp)
1 tsp garlic powder or 2 cloves of fresh garlic minced (to cook with beef)
kosher salt to taste
freshly ground black pepper to taste

Place onions in the food processor and finely chop (or chop by hand). Add to a cast iron skillet over medium heat and cook for about 10 minutes. While onion is cooking (no need to clean processor bowl) add the can of whole tomatoes and the pickled jalapenos into a food processor or blender and pulse until tomatoes are mostly smooth and the jalapenos are chopped. Pour into your crock pot and add the diced tomatoes, beef broth, beans and corn.  Add ranch dressing and taco packets.  Add onion from skillet to crock pot. To skillet add beef and garlic.  Cook through, then add to crock pot.  Cook on high for 2 hours or low for 6-8.

Enjoy with whatever chili toppings you like, here are our favorites.
Crushed tortilla chips
Shredded cheddar cheese
Chopped green onions
Chopped avocado
Shredded iceberg lettuce
Olives: sliced black or green
Sour Cream

Orrington Farms Broth Base, I find this at my local Krogers
Amazon.com has a good selection of this in grocery, some I've not tried yet!

Simple Tomato Soup and Grilled Cheese

Today is an Ethan and Mama day. Alan and Wesley are off to Dayton for a Science Olympiad Meet at Wright State, and the reports are it going well. Ethan I headed to Otterbein University where he takes music lessons from some awesome students. It is a beautiful campus, but this grey Central Ohio day called for tomato soup and grilled cheese sandwiches.

Ethan enjoys his piano and cello lessons. I understand his passion, mine comes in the form of cooking.

Simple Tomato Soup

1 Tbsp of extra virgin olive oil or coconut oil
1 yellow onion, chopped
3 cloves of garlic, chopped
29 oz can of crushed or whole tomatoes in juice
4 C chicken stock, hot
1/4 C cream
Kosher salt (start with 1/3 tsp and add to taste)
Freshly ground black pepper to taste
Optional: Fresh torn basil leaves, add these by stirring in with the cream at the end.

In a large pot heat oil over medium heat, add onion and cook for a minute, then reuce heat to low and cook for 10 minutes, add garlic and cook for an additional 5 minutes. Stir frequently.

Add 4 C of hot chicken stock to the pot, and the can of tomatoes. Bring to a boil, then reduce to a simmer for 15 minutes.  Add the cream and simmer for another 10 minutes.

If you like the soup chunky just break up the tomatoes with a spoon if you've used whole tomatoes, or I like to use my immersion blender in the pot to puree the soup to the desired smoothness.

You can also use a blender or food processor to puree the soup.  Let the soup cool slightly before pureeing, and on the blender cover the lid with a towel and hold the lid on to prevent it popping off while pureeing.

Serve with whatever garnishes you like: grilled cheese sandwiches, shredded cheddar cheese, a dollop of sour cream, goat cheese & chives, a dollop of pesto, whatever you like.

Cuban Bread

This bread is so versatile, and so easy to make. We use it for dinner bread with butter or olive oil, or for pressed sandwiches, great for slicing in half lengthwise to make pizzas, and it makes great garlic bread, just slice in half lengthwise and add butter and garlic powder, some parmesan cheese and under the broiler--just watch it closely or it will burn!


7 tsp of active dry yeast
4 tsp of brown sugar (light or dark)
2 C of all purpose flour (preferably unbleached-try King Arthur Flour or Gold Medal Brands)
2 C of water, heated to 110-115 degrees F (temp to activate yeast)
Mix together in your bread pan or stand mixer. Let stand 10 minutes.
Add:
4 C of flour
1 Tbsp of kosher salt

Place paddles opposite each other before adding ingredients.

My favorite bread machine, a Zojirushi

• If using bread machine program for a short dough cycle, my beloved Zojirushi bread machine has 45 minute dough cycle (if you machine only has the longer 1 1/2 to 2 hour dough program, go ahead and program for dough and quit program after 45 minutes and use).
• If using stand mixer, combine using the dough hook and then continue until well blended and let machine knead the dough for about 5-8 minutes.  Turn into a greased bowl, cover with a damp towel and let rise for about 45 mins to an hour.

Place on a floured surface, punch down, and divide in half,

roll into two rectangles, about 12 inches in length and 4-5 inches wide.

Roll into long loaves, press seams and turn ends under and press to seal.  Transfer to a double bread pan (see photo) or place on a sheet pan.

Let rise 10 minutes, bring water to boil in a kettle while rising, then brush with beaten egg and 1 Tbsp of water, make 5 slashes in each loaf of bread, and place in a cold oven.

Place a glass bowl on shelf below and fill with boiling water, close oven door, and set temperature to 400 degrees F, and set the timer for 30 minutes.

If not golden brown, carefully add 1-5 minutes. Remove from oven and cool on wire racks.

Grilled Cheese
I like to use a cast iron pan, slice the bread into chunks, then in half, drizzle both sides with Extra Virgin Olive Oil, layer on provolone and sharp sheddar. Place in a cast iron pan and use a cast iron panini press to flatten, keep pressing down and turning the sandwiches until the cheese is melted.

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Tools I highly recommend investing in, I'll continue adding to this list in future posts.
Cast Iron Cookware, this is the best cookware and the value is unbeatable.
The large 13 1/4 inch skillet, this combo dutch oven and small skillet, and a panini press (use it for sandwiches or weighting down meats) are my recommendations to start your collection.
Lodge Combo Cooker
13 1/4" Skillet
Cast Iron Panini Press

Le Cruset or similar enameled cast iron pots
Le-Creuset, SignatureEnameled Cast Iron from Amazon

A good quality bread machine:
Zojirushi Bread Bakery from Amazon
I love King Arthur Flour products and they sell the Zo' too.
Zojirushi Bread Baker from King Arthur Flour

And if you like to bake
KitchenAid 6-Quart Stand Mixer, this is the one I'd love to buy soon!

Half sheet pans are the best for about anything you place in the oven!
Half Sheet Pans

And Silpats to use because a better investment than using parchment on them!
Silpat for Half Sheet Pans

This is a splurge, but since I love to cook it was what I ask for one Christmas, and I love it!
KitchenAid Speed-Blender (immersion blender)