Puerto Rican Beef stew

1 Tbl. Oil
2 Lbs. trmmed beef top round, cut into i-inch chunks
1 Green Pepper, Seeded, diced
2 Onions Peeled, diced
4 sweet chili peppers, seeded
4 Cloves Garlic peeled and chopped
1/2 bunch Cilantro chopped
2 Tbl. Vinegar
1/2 tsp. dried oregano
1/2 C. tomato sauce
2 Bay leaves
1/2 lb. carrots, 1/2 in. slices
1 bag.Frozen peas
1/2 lb. potatoes peeled and cubed
12 Olives, stuffed with pimientos
1 Tbl. Capers
1/4 C seeded raisins(optional)

In a large saucepan, heat oil. Add chunks of beef and stir constantly over medium high heat until brown. Add green peppers,chili pepper,onions,garlic,cilantro. vinegar, oregano, tomato sauce and bay leaves, mix and bring to boil.
Reduce heat to low, cover, and cook for 1 hour.
Add carrots, and simmer 1 hours more.
add potatoes, olives capers, raisins, and salt, mix bring to boil reduce heat to low and cover another hour. until meat is fork tender and vegetables re done. add peas and season to taste.
remove lid and cook another couple of minutes.
Enjoy!

Habichuelas (stewed red kidney beans)

Serves 6-8

5 Tbl. Olive oil
1/2 onion, diced
1/2 Cuban or Rancho Pepper seeds & stem removed, diced
4 cloves garlic, pounded to a paste(or chopped fine)
1/2 Sofrito (recipe to follow)
1 1/2 C. tomato sauce
3 Tbl. chopped Cilantro
1 Potato peeled and diced
1 pound calabaza (pumpkin or squash) optional
4 oz. smoked ham, diced optional
1 pound dried red kidney beans, soaked in water overnight, drained
or 3 large cans kidney beans
2 tsp. Salt
3 1/2 C. water

Heat oil in heavy-bottomed pot over med. high heat. Warm oil, add the onions,pepper, garlic, and sofrito with ham.
about 3 min. until onion is translucent. Stir in tomato sauce and cilantro and cook for about 2 min. stirring so the ingredients do not stick to bottom of pot. Add the potato and pumpkin or squash optional. stir cook or another 3 min. Add the beans, pour in water season with salt stir well. bring to boil and cook for 4 min. then reduce heat and simmer for about 1 1/2 hrs. stir occasionally so that the starches do not stick to bottom and scorch. Serve hot over rice.

Recipe for Sofrito

Makes 3 cups

1/2 C. Oil
1 med. Onion, roughly chopped
12 cloves garlic, peeled
3 Cuban or Rancho Peppers seeded and rib taken out roughly chopped
2-3 Jalapeno peppers stem removed seeds if you don't like it hot
1 bunch cilantro leaves and tender stems only
1/2 C. fresh oregano leaves only loosely packed.
Put ingredients in blender and puree if to paste add more oil.
should be pourable.
at this point you can pour in ice cube trays and freeze for storage or put in container and store for 1 mo. in fridge.

Enjoy!

Creamy Vegetarian Shepherd’s Pie

This is a great recipe for those cold winter days when you want something warm to eat. Even better is that it is loaded with tons of vegetables! Feel free to add/substitute whatever vegetables that you have on hand. We usually substitute the mushrooms with eggplant and add yellow squash or zucchini. Enjoy!

Ingredients:

1 carrot, diced

1/2 cup broccoli, chopped small

1/2 cup cauliflower, chopped

1/2 cup green beans

1/2 cup green peas

1/2 cup mushrooms, sliced

¼ cup butter

1/4 cup flour

1 cup vegetable broth

2/3 cup

2 tbsp chopped fresh sage

4 potatoes, chopped

¼ cup butter

¼ cup sour cream

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Preparation:

Pre-heat the oven to 375 degrees.

Combine all the vegetables and steam just until tender.

Boil the potatoes until soft.

 In a large saucepan combine melt butter, whisk in flour until combined and bubbly.

Add milk and vegetable broth, and sage.

 Cook until the sauce begins to thicken, stirring constantly.

Add vegetables and toss until vegetables are coated with gravy mixture.

Drain and mash potatoes with butter, sour cream, salt and pepper.

Spread the vegetables in a large baking dish, and spread the potato mixture on top.

 Sprinkle parmesan cheese on top.

Bake for 30 to 40 minutes or until lightly golden.

Grandma Twiggs' Pastry Crust Favorite

 This is such a good pie crust. I also used it for pot pie- sooooo good.

3 cups flour

1 cup butter

1 tsp. salt

1 Tbsp. vinegar(I use apple cider vinegar)

5-6 Tbsp. ice cold water

Cut shortening into flour and salt until it resembles the size of peas. Mix vinegar with ice water. Sprinkle ice water into flour mixture 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. add additional water if necessary. Divide dough into 3 parts. Gather pastry into a ball. Shape into flattened round on floured cloth covered board(I place it on plastic wrap and then flour the top and it works great). Roll out 2 inches larger than pie pan. For baked pie shell prick all sides with a fork.

Bake at 375 degrees for 8-10 minutes or until lightly browned.

The Best Baked Meatballs

1/4 c. minced onion

1 Tbl. vegetable oil

2 lbs. ground beef

2 eggs

3/4 c. bread crumbs (I just used garlic herb breadcrumbs and omitted the onion and garlic powder. It turned out REALLY good)

1/8 tsp. salt

1/2 tsp. pepper

1/2 c. milk

2 tsp. onion powder

1/2 tsp. garlic powder

Saute onions in oil then add to ingredients. Combine all ingredients in bowl until well mixed then form into balls and place on a cookie sheet. Bake at 400 degrees for 10-12 minutes.

Then just add to your spaghetti sauce and enjoy over noodles. These are seriously the best meatballs I've ever had, it transformed our spaghetti into something really delicious.

Grandma Jensen's Baked Beans

YOU WILL NEED A CROCKPOT AND 7-9 HRS. COOKING TIME ON LOW.

1 lb. ground beef
1 lb. bacon
1 brown onion
5-6 5.oz cans pork and beans
1 15.oz can dark kidney beans
1 15.oz can lg. butter beans
1 C. catsup
3 tsp. vinegar
1/2 tsp. liquid smoke
1 C. brown sugar
1/2 C. sugar

Brown the beef, season with salt and pepper. set aside.
cut bacon up in very small slices and brown in skillet until it starts to get brown, chop onion and put in with bacon to cook together. drain and set aside.
layer in crockpot, pork and beans kidney butter and 1/2 the meat and bacon all of the remaining ingredients go in at this time. then add meat, bacon and 1 can of pork and beans for the top. It is very important to layer properly so that the flavors can mesh together. cook on low and stir halfway thru.


Feeds 20-25 people
Enjoy :)

Black Bean Chilaquile aka Amy's Mexican Bowls

This recipe comes from the amazing Moosewood Restaurant (Low-fat Favorites Cookbook) and is a new favorite at our house. It is packed full of vegetables and the Blender Hot Sauce is so good, but if you are in a hurry you can use any salsa or I bet enchilada sauce would be really good too. When we were eating this all I kept thinking was how it tasted just like Amy's frozen Mexican bowls. Don't believe me? Try it for yourself!

Black Bean Chilaquile

1 cup chopped onions

1 tablespoon olive oil

1 cup chopped tomatoes

1 ½ cups fresh or frozen corn kernels

1 ½ cups cooked black beans (15-ounce can drained)

2 tablespoons fresh lime juice (about half a lime)

1 teaspoon salt

½ teaspoon pepper

2 cups rinsed, stemmed and chopped Swiss chard OR spinach

2 cups crushed tortilla chips

2 cups grated cheddar cheese (8 ounces)

2 cups red salsa or Blender Hot Sauce

Preheat oven to 350.

Sauté onions in oil until they are translucent, about 8 minutes.

Stir in tomatoes, corn, black beans, lime juice, salt and pepper and continue to sauté for 5 to 10 minutes until heated through.

Blanch greens in boiling water until just wilted and bright green, drain and set aside. (Note: I sautéed my spinach with about a half cup of the salsa until just wilted and bright green).

Prepare a casserole dish (8x8 or 9x12) with a very light coating of oil. Spread half of the crushed chips on the bottom. Spoon sautéed vegetables over chips and sprinkle two-thirds of the cheese. Arrange the greens evenly over the cheese and spoon on half the salsa (1/2 cup if you sautéed the spinach in salsa). Finish with the remaining chips and top with remaining salsa and cheese (I also added some olives on top).

Bake for 30-40 minutes until cheese is bubbly and beginning to brown. Enjoy!

Blender Hot Sauce

1 cup chopped onions

1 cup chopped bell pepper

1 or 2 fresh green chiles (I used jalapenos), seeds removed (for more spice add seeds)

5 cloves garlic minced

4 cups chopped fresh tomatoes OR 3 cups chopped canned tomatoes with their juice (28-ounce can)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon dried oregano

2 tablespoons chopped fresh cilantro

In a blender or food processor combine all the ingredients and puree until smooth. Transfer to sauce pan and simmer on low uncovered for about 30 minutes. Sauce should thicken and the flavors should be mellowed. Stir often as it cooks to prevent sticking.

Will keep for up to two weeks in the fridge (you could probably freeze it as well).

Betty Crocker Mac & Cheese

2 cups uncooked elbow macaroni

¼ cup butter

¼ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground mustard

¼ teaspoon Worcestershire sauce

2 cups milk

2 cups shredded sharp cheddar cheese (one 8oz block)

Heat oven to 350.

Cook macaroni as directed on package.

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in Worcestershire sauce, salt, pepper, mustard and flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk and heat to boiling, stirring constantly. Boil 1 minute; remove from heat. Stir in cheese until melted.

Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.

Bake uncovered 20-25 minutes.

Aubrey’s notes:

Use large elbow macaroni for best results (they don’t have these in NY or VA but they do in UT)

Play with the cheese, mix it up a bit. Sharp or extra sharp cheddar is really good, but a mild cheese (jack or regular cheddar) lets you taste the spices more.  Depends what you’re feeling like!

This is a great recipe to use your LeCreuset pot! Make the cheese mixture in it and then add the noodles and throw it in the oven uncovered, you’ll dirty fewer dishes.

Sprinkle extra cheese over the top before you put it in the oven, it will add a crunchy layer of cheese on the top.

Spinach and Ricotta Stuffed Shells

From: Real Simple Magazine

20- Jumbo pasta shells (about half a 12 ounce box)

1- 24 ounce jar marinara sauce

2- 15 ounce containers ricotta (or one large container I think they’re 32 ounces)

2 cups- baby spinach washed and chopped (about half a bag)

½ cup- grated parmesan (2 ounces)

½ tsp- salt

¼ tsp- pepper

1 cup- grated mozzarella (4 ounces)

1.       Set over rack to the highest position and heat oven to 400F.

2.       Cook pasta according to package directions, drain and run under cold water until cool.

3.       Spread the marinara sauce in bottom of a large baking dish.

4.       In a bowl combine the ricotta, spinach, parmesan, salt and pepper. Spoon mixture into the shells and place them on top of the sauce.

5.       Sprinkle with the mozzarella and bake until shells are heated through 10 to 12 minutes.

6.       Increase heat to broil. Broil shells until the cheese begins to brown 2 to 5 minutes. Enjoy!

Brittney's Chili

1 lb. ground beef
1 small onion
1 can kidney beans (drained)
1 can pinto beans (drained)
1 can black beans (drained)
1 can diced tomatoes
1 can tomato paste
1 Tbl. chili powder
1 tsp. garlic powder
1 tsp. salt

Chop the onion and saute' in a large pot. Add the ground beef and cook through. Add the chili powder, garlic powder and salt to meat and onion mixture. Now add all the beans and tomatoes. When pouring in the tomatoes fill the emptied can 3/4 with water and add to pot. Lastly add the tomato paste. Bring to a boil and then simmer until the beans are cooked through (about 20 minutes).
If you like it spicy I think a can of green chilies would give it a good kick.

Creamy Beef Stroganoff Slow-Cooker Recipe

Ingredients:
1 ½ lb. round steak, trimmed of fat
¼ cup flour
½ tsp. black pepper
½ tsp. salt
1 tsp. garlic, minced
1 small onion chopped
1 Tbsp. soy sauce
1 beef bouillon cube
10 ¾ oz. can cream of mushroom soup
1 cup water
8 oz. package cream cheese, cubed

1. Cut steak into strips 1 inch long and ½ inch wide, or into stew chunks that can
be shredded later.
2. Mix with flour, pepper, salt and garlic
3. Combine with onion, soy sauce, bouillon, soup and water in slow cooker.
4. Cook on low 6-7 hours, stirring occasionally.
5. Add cream cheese cubes last 30 minutes of cooking.
6. Serve over wide noodles.

From Fix It and Forget It Big Cookbook. If you like to use a slow-cooker I highly recommend this book. It has every recipe you could ever need.

Roast Chicken with Rosemary

If you have any leftovers they are great for chicken pot pie.

Ingredients
• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary
• Olive oil

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken with olive oil, salt and pepper to taste. Stuff with the onion and rosemary.
Place chicken in a 9x13 inch baking dish or roasting dish.
3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
4. Baste chicken with olive oil after it has cooked for about an hour. Makes the skin super crispy.

World's Best Taco Seasoning

Never buy taco seasoning again! This is SO much better.

Ingredients
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Moosewood Creamy Potato Soup

My all-time favorite potato soup from the world famous Moosewood Restaurant in Ithaca, NY. All of their recipes are vegetarian.

Serves 4 to 6

3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
2 large carrot, unpeeled and coarsely chopped
3 cups vegetable stock
1 ½ cups milk
4 ounces of cream cheese or Neufchatel
2 cup grated sharp cheddar cheese


In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor (or use a hand blender in the pot). Return the soup to the soup pot. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.