Thought for Food

1-1/2 lbs. beef stew meat, cut into 1" cubes
1 pkg. baby carrots
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice

Combine everything in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Discard bay leaf.

1 8-oz. carton sour cream (low fat is fine)
1/2 cup flour
1/4 cup water

Combine sour cream, water, and flour in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return the whole thing to the crockpot mixture and stir well. Cover and cook on high for 30 minutes until thickened and bubbly.

Serve over hot cooked egg noodles.

Technorati Tags: Cooking, Recipes, Stew, Slow-Cooker, One-Pot Meals

Posted by Ian McKenzie at 09:52 AM | Permalink | Comments (1) | TrackBacks (0)

Servings: 8

10 ounces lean pork cut into 1-inch cubes
3 tablespoons flour
salt and fresh pepper
2 medium Spanish onions, peeled and diced
4 cloves garlic, peeled and minced
6 medium plum tomatoes, diced
3 cups homemade or canned, defatted, low-sodium chicken stock
2/3 cup Madeira (optional)
2 16-oz. cans chickpeas
1/2 cup green stuffed olives, coarsely chopped (optional)
1 teaspoon dried basil
3/4 cup golden or dark raisins (optional)
1/2 cup finely chopped red bell pepper
2 tablespoons capers, drained
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley or scallions

1. On a cutting board or in a plastic bag, toss the pork cubes with flour. Lightly coat a large nonstick Dutch oven or soup pot with no-stick vegetable oil spray and brown the pork cubes well over medium-high heat. Season the pork with salt and pepper. Remove the pork cubes and wipe out the pot.

2. Lower the heat to medium, add the onions and garlic, lift the pan off the burner, and lightly coat them for 1 to 2 seconds with no-stick vegetable oil spray. Saute for 5 to 8 minutes or until softened, adding a teaspoon of water if needed for moisture.

3. Add the cooked pork, plum tomatoes, stock, Madeira (if desired), garbanzos, olives (if desired), and basil. Bring to a boil. Lower the heat and simmer for 45 minutes, covered, stirring occasionally. Pour the liquid into a defatting cup and then pour the defatted liquid back into the pot.

4. Add the raisins (if desired), pimentos, capers, oregano, and parsley or scallions and simmer, uncovered, for 15 minutes.

Source: Lowfat Cooking for Dummies

Technorati Tags: Cooking, Recipes, Low fat, Stew

Posted by Ian McKenzie at 09:49 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
• 3 cups chopped onion
• 1-1/2 cups coarsely chopped green sweet pepper
• 3 cloves garlic, minced
• 2 tablespoons bacon drippings or cooking oil
• 4 teaspoons Hungarian paprika or regular paprika
• 3 pounds beef stew meat, cut into 1-inch cubes
• 1 6-ounce can tomato paste
• 1/2 cup cold water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Hot cooked noodles
• Dairy sour cream

Directions:
1. In 4- or 4-1/2-quart Dutch oven, cook onion, green pepper, and garlic in hot bacon drippings or oil about 5 minutes or until almost tender, stirring occasionally. Stir in paprika and cook 2 minutes. Stir in beef cubes, tomato paste, water, salt, and black pepper.
2. Cover and bake in a 325 degree F oven for 1-1/2 to 2 hours or until meat is tender. Serve over noodles; pass sour cream. Makes 8 servings.
Technorati Tags: Cooking, Recipes, Goulash, Beef, Stew

Posted by Ian McKenzie at 09:50 PM | Permalink | Comments (0) | TrackBacks (0)