Beka To Basics

Real Food Cooking

Archive for the tag “Onions”

Beef Stew

Well, the time has finally come. I know it’s here because it was below 50 degrees when I woke up this morning.  There was frost on the cars outside.  So, it’s time.  Time to bring in the herbs overnight.  Time to pull out the jeans and sweatshirts and make sure they are clean and ready to go.  Time to get heavy socks and long johns (yes, long johns).

Don’t get me wrong – I love the fall and I love the winter.  I love getting bundled up.  I love getting unbundled and cozy in a warm house.  I love waking up to frost and going to bed under a heavy blanket.  I love the still and the quiet than comes with the cold.  I love that it forces a pause to life before spring wakes.

I realize there will be summer like weather still, and I will fully enjoy being outside in the warm while I still can.  However, I am looking forward to cool weather, bonfires, coats and cozy nights while it snows outside and I’m inside eating a hearty stew.

Beef Stew

  • 1/2 lb leftover cooked chuck roast
  • 1 onion
  • 1 carrot
  • 2 cloves garlic
  • a large potato or a few small ones
  • a cup or so of green beans
  • 1 quart of stock
  • butter or olive oil
  • all green herbs you have that you think will taste good together  plus salt and pepper (seriously, this is how I decided what to season the stew with) If you want specifics, I used 2 Bay Leaves, thyme, sage, basil, tarragon, parsley and rosemary

Saute the onion and carrot in olive oil or butter until they are soft. Add the garlic and saute for a few minutes.  Follow with the green beans.  When they are bright green, add the chicken stock and bring it all to a simmer.  Add any herbs you like and the potatoes and let it simmer for 30 mins to an hr, depending on when you want to eat.  When you’re ready, add the chuck roast in and shred it as it warms.

While I wait for fall and winter to truly start, I’ll take my own pause and remember there are plenty of warm days left to enjoy…

And miles to go before I sleep,
And miles to go before I sleep.
~Robert Frost

 

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Stuffed Squash

I’ve never made these before, so I was guessing the whole time I was coming up with the recipe.  Sometimes this guessing method works, sometimes its disastrous.  Happily, tonight was one of those sometimes. 😀

I admit, I had some help.  The sage pork sausage is from Mt Vernon Farms and it is absolutely wonderful. It’s sausagey, but not TOO sausagey (I think it’s because they found a good balance between fennel seed and sage).  I had it in my freezer from when I made sausage gravy and biscuits which only needed 1/2 lb of sausage.  Anyways, the filling was quite tasty, but I’m sure you could sub any ground meat or beans and it would still be good – Just know that there is something heavenly about buttery squash and rich sage pork combined (just sayin).

Pork Stuffed Squash

  • Squash
  • 1/2 Green Pepper. diced
  • 1/2 Onion, diced
  • Garlic, diced
  • Butter/Olive Oil
  • 1/2 lb cooked Pork Sausage (homemade or bought)
  • Cheese (I used Havarti)
  • Salt and Pepper

Cut the Squash in half, lengthwise.  Drizzle them with a bit of olive oil and roast, cut side down, in a 350 oven for about 20 minutes until they are tender, but still hold together.  While the squash is roasting, make the filling.  I sauteed the Green Pepper and Onion for a few minutes in a butter and olive oil mix, seasoning them with some salt and pepper.  When they were tender, I added the Pork and heated it through.

Take the squash out of the oven and when they have cooled a little, cut a little off the back so they will sit flat when you turn them over to stuff them.  On the cut side of the squash, use a fork to pull some of the squash insides out, so it looks like a little canoe.  I mixed the squash insides back into my filling cause I didn’t want to throw them away.  Fill the canoe with the pork filling, top with a bit of cheese and bake until the cheese is melty.

Come see many other recipes and tips at Fat Tuesday!

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