The Recipe Shoebox

A fancy way of saying beef stew!
I'm on the quest for a great beef stew. It seems to taste the same no mater what you do. So I've been thinking about my childhood alot lately and that got me thinking of PBS and that got me thinking of Yan can Cook and Justin Wilson, and Frugal Gourmet, and lastly Julia Child....Where does Beef stew come in? Julia, or J dawg as her friends like to call her, made a fancy version beef bgequrgqefcvb That’s French for beef stew. After a search via the internet, allrecipies, and a half glass of red wine thanks to Neil (he bought the big bottle, and being my fathers daughter, its not right to waste liquor). I pulled out the cast iron Dutch oven and I think I got my tasty beef stew!

  • 2-3 pounds cubed beef stew meat
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 1 (14 ounce) can beef broth
  • 4 carrots, chopped
  • 1/2 cup of pearl onions
  • 1/2 cup of sliced mushrooms
  • 2 sticks of celery
  • 5 petite halved potatoes
  • 1/4 teaspoon dried thyme
  • 2 tsp of herb of province
  • 2 bay leaves
  • 1 tsp of minced garlic
  • 1/2 cup or just OOOOh eeeee bit more of CK Mondavi Cabernet Sauvignon
  • 2 tablespoons Dijon-style prepared mustard
  • a pinch of sugar
  • salt and pepper to taste

  1. Preheat oven to 350
  2. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
  3. In an oven proof dutch oven, brown meat in oil. Season with salt and pepper.
  4. Add everything else except mustard, combine, cover, and let it cook in the oven for 2 1/2-3 hours or until beef is tender. I used this time to take a wine nap, I'm not a drinker and 4 oz did me in!
  5. Blend in mustard and serve. (not everyone likes mustard so I put a half teaspoon in my bowl only, I think the mustard adds an extra dimension here!)
"The BEST ever!"

Original Recipe Yield 8 servings

1 1/8 cups water (70 to 80 degrees F) 3 cups all-purpose flour 3 tablespoons brown sugar 1 1/2 teaspoons active dry yeast 2 quarts water 1/2 cup baking soda coarse salt

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.

Place pretzels on greased baking sheets. Bake at 425 degrees F for 8-10 minutes or until golden brown. Spritz or lightly brush with water. Sprinkle with salt.

Brown bread (American ingredients)

Good with soups, stews, and for breakfast with a little honey drizzled on it!


4 cups whole wheat flour

1 cup flour

1/3 cup rolled oats ((old fashioned oats work)

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups buttermilk (I've used milk and butter in a pinch)


Preheat oven to 425 degrees.

Lightly grease 2 baking sheet (4 small loafs) or cast iron skillet (1 large loaf)

In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Mark loaf with an 'X' and place on baking sheets or in cast iron skillet. Bake in preheated oven until golden brown, about 30 to 45 min (4 small loaves) longer for cast iron.

Or through it all in a bread machine it's ready in 1 hr 45 min and this is the way we do it.

Tandoori chicken sandwiches

While in school in Canterbury, I used to have a sandwich like this for lunch from a local sandwich shop.


4 boneless chicken breasts pounded

A French baguette

Olive oil or (I use the spray)

For the yogurt marinade:

(put chicken and ingredients in a ziploc to marinade for a couple of hours)

1 cup (container) mango light is fine yogurt

2 teaspoons Garam Masala powder

1 teaspoon ground ginger

1 teaspoon minced garlic

1 teaspoon ground turmeric

1 teaspoon salt

Mayo (you can halve this and half enough for 4 sandwiches)

1cup mint leaves

1cup cilantro

1 jalapeño (seeded)

1 onion or 4 tablespoons of dried onion

2 tsp of cider vinegar

1/2 cup of mayo ( you can go light or fat free)

Salt& pepper

Directions: Grill chicken for 5-6 minutes per side or until done. Cut up into cubes, allow to cool.

Brush your open faced sliced baguette LIGHTLY with olive oil. Grill/toast bread open face down about a min (get your mark on). Spread the mayo on and place chicken on. And enjoy!

I guess you could do some Romaine lettuce too but the mayo and chicken have a lot a flavor. And I don't remember if they used anything else on the Sammy condiment wise!

For Mayonnaise:

Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.)

Neil's Chicken and Rice Diet
We make this in big batches then seal a meal them then freeze in portions.
Original Recipe Yield 4 servings
1 (10.75 ounce) can Campbell's® Condensed Healthy Choice Cream of Chicken Soup

1 1/3 cup water or low fat milk

3/4 cup uncooked regular long-grain white rice

1/4 tsp of basil

1/4 tsp thyme

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1/4 tsp of celery seed or 1 celery rib

1 tbs of dried minced onion

1/2 tsp of garlic powder

1 tbs of Worchershire sauce

2 diced carrots

4 skinless, boneless chicken breasts


Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover with foil.

Bake at 375 degrees F 45 minutes or until done.

Albondigas Soup

It's like a Mexican version of Italian wedding soup. I like to squeeze a little lemon in the soup bowl. I also add a little garlic, onion powder and cilantro to my meatballs.

Original Recipe Yield 6 servings

1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 1/2 cups salsa, medium
2 beef bouillon cubes
1 1/2 pounds ground beef
1/3 cup seasoned dry bread crumbs
1/3 cup milk
chopped fresh cilantro (optional)


In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

No comments:

Post a Comment