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).