From Grandma’s Kitchen: Homemade Beef Stew

Imagine… You walk through your threshold, in from the wintery weather, and are immediately embraced by the relaxing aroma of a savory, just-like-you-wish-granny-made-it beef stew. This dream’s yours for the taking, so long as you’re armed with a pot, some heat and a few simple essentials. Here, a recipe from my family to yours. Get cookin’!

Grandma Goldie’s Beef Stew
Chop two pounds of stew meat into two-inch cubes. Mince ¼ cup of fresh rosemary. Add rosemary and brown stew meat to pot. Brown stew meat on all sides in hot oil over medium high heat. Add two onions (chopped), three cups of water, two tablespoons Worcestershire, three cloves of garlic, two bay leaves, one teaspoon of salt and one tablespoon of freshly ground black pepper. Cover and simmer for one and a half hours. Add four ribs of celery (chopped), four carrot sticks (chopped) and one pound of red potatoes (halved). Cover and simmer for another 30 minutes. Serve with garlic bread.

Slow Cooker Variation (using measurements from above)
Brown beef in hot oil. Place beef, minced rosemary, chopped onion, Worcestershire, garlic, bay leaves, salt, pepper, carrots, celery, potatoes and water into the cooker. Cover slow cooker and cook on high until beef is fork tender, about four-to-five hours, or on low for eight hours. Add cornstarch to thicken. Serve with a smile.

Michelle is SweetJack’s savvy Momma in residence but don’t let the bumpers and bibs fool you. This Staff Writer loves a witty Rap reference and a heavy pour of pinot.

Three Hot Holiday Toddies

‘Tis the season to be jolly. Get toasted, err, toasty with these hot holiday cocktails.

RED HOT APPLE CIDER
This festive sipper is a great fit for holiday parties. The Red Hots add a whimsical touch while the liquor makes it a soiree to remember—or forget, depending on how much you imbibe.
Directions:
On the stovetop or in a crockpot, combine two quarts of apple cider with a half cup of Red Hots. Bring to a simmer until candies have melted. Pour into a mug. Add your rum or bourbon of choice to taste. Garnish with a cinnamon stick.

HOT TODDY
Introducing the perfect winter comfort drink… and a surefire way to kick a cold.
Directions:
Steep one bag of black tea and one stick of cinnamon in boiling water. Add sugar or simple syrup and fresh lemon juice to taste. Add bourbon or whiskey to taste. Curl up fireside with your favorite book and your dog/cat. **Throw blankets and mukluks are recommended.**

SPICED WINE
I like to start the season early and serve this hot drink straight out of the crockpot to adult trick-or-treaters. Needless to say, we’re a Halloween hit.
Directions:
Combine one bottle of red wine, a few cups of apple juice or cider, ¼ cup of honey, a couple of cinnamon sticks, the zest and juice of one orange, a teaspoon of whole cloves and a teaspoon of star anise in a pot. Bring to a boil and simmer over low heat for 10 minutes. Serve immediately or keep warm for guests. **Short on time? Grab some mulling spices from Penzeys or Dean & Deluca, then simmer with wine and add sweetener to taste.

Turn Thanksgiving Leftovers into Brunch Heaven

We know youve got Thanksgiving dinner down pat, but what about the morning after? Turn T-Day leftovers into a delicious brunch, pleasing lingering house guests and extending the fruits of your labor. While others are freezing in line for a half priced toaster, you’ll be tucking into a holiday-worthy feast. Boom.

 

Turkey Hash with Sunny-Side-Up Eggs

From Country Living turkey-hash-sunny-side-up-eggs-recipe-clx1111-xl

Turkey replaces corned beef in this healthy twist on a delish hash, perfect for large or small groups (and for large or small hangovers.)

 

 

Mashed Potato Cakes

From Sara Moulton of FoodNetwork.com

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Just when you thought a good thing couldn’t get any better, someone goes and fries it. Be still my beating heart.

 

Cranberry Sweet Potato Muffins Recipe

From Taste of Home

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I first these muffins in July, just cause they sounded so delicious. And they were. Being mid-summer, I popped open a can of cranberry sauce and added that instead of the real stuff, but no one complained. Their mouths were too full. The moistness of these is unrivalled, and like most baked goods, they freeze beautifully.

 

Pear Bellinis

From Food and Style

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Ok, so you might not have leftover pears and pear juice… But it’s worth stocking up pre-Thanksgiving so you can pretend you’re just cleaning out the fridge. Really we should all start every day with one of these, but since we’re responsible, mature citizens, we’ll limit ourselves to special occasions.

 

 

Thanksgivukkah 2013: Gobble Tov

Oy! 2013 brings a crazy mashup of two distinct holidays: Chanukah and Thanksgiving. Not since November 29, 1888 have the two collided (Whoa!) and they won’t again for several thousand (yep, thousand) years.

Despite a small minority of Thanksgivukkah scrooges (Comedy Central’s Stephen Colbert angrily protested, “Pretty soon school kids will think Thanksgiving started when the Wampanoags sat down with the Maccabees and the yams lasted for eight nights”) chefs and family cooks across the land are excited for delicious recipes that celebrate both traditions.

 

Wanna add a Chanukkah flair to your Thanksgiving table? We’ve rounded up the best ideas from the web to help you create a once in a millenia-worthy feast.

 

Sweet Potato Latkes with Sour Cream and Cranberry Sauce

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Martha Stewart’s at it again, this time combining seasonal harvest flavors with a traditional Hebrew twist. Add even more Thanksgiving flavor with a cranberry compote instead of applesauce.

 

 

 

 

 

 

 

 

Challah Slow Cooker Stuffing

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The Shiksa in the Kitchen fills her home with the aromatic, herby smell of ridiculous goodness via her Challah Slow Cooker Stuffing. As she states, “When cubed and toasted, this eggy bread becomes the perfect sponge for savory chicken broth and herbs.”

 

 

 

 

 

Pumpkin Tsimmes

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Accompany heavier holiday dishes with a simple, yet delicious, roast of brussel sprouts, carrots, persimmon, pumpkin and more, brought to you by Jennie Schacht of Fork and Swoon

 

 

 

 

 

Maneschewitz-Brined Roast Turkey

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The BuzzFeed thought up this ingenious holiday mashup recipe that puts a Chanukkah flair on the star of the Thanksgiving table: the turkey. The sweetness from the Maneschewitz offers the perfect replacement for the traditional addition of granulated sugar in most brines.

 

 

 

 

 

 

 

 

Horseradish and Sour Cream Mashed Potatoes

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Tyler Florence whips up this Thanksgiving staple with the classic Chanukkah flavors of horseradish and chives.  Pass the gravy, please.

 

 

 

 

 

 

Chocolate Cranberry Cake with Gelt Glaze

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Finish your feast with What Jew Wanna Eat’s delicious Star of David shaped Chocolate Cranberry Cake with Gelt Glaze,  a rich, tart chocolate dessert too delicious to only eat once a century.

Make This And Your Kiddo Will Ask For More… And More!

Veggies2-210x300The best practices of eating with your children, offering a variety of healthy foods, curbing excess snacking, avoiding calorie-laden drinks, cooking together, and planning and scheduling meals are the best guidelines for helping your kiddo learn to love food.
 
With that in mind, it’s also important to make food taste, well, great! Especially when your audience is convinced Goldfish are a food pyramid category. We rounded up five delicious recipes from our favorite family food websites.
 
Happy cooking!

 

Chicken Fingers (Great with fish too!)

From Weelicious.com
Breaded-Chicken-Cutlets

 

 

 

 

 

Ingredients

  • 1/4 cup Dijon mustard
  • 1 tablespoon finely chopped tarragon leaves
  • 4 tablespoons olive oil, separated
  • 1/2 teaspoon salt, separated
  • 1 cup panko bread crumbs
  • 1 pound chicken cutlets (4 cutlets)

Directions

1. In a shallow dish, stir together the mustard, tarragon, 1 tablespoon olive oil and 1/4 teaspoon salt.

2. Place the panko in a separate shallow dish.

3. Dip the chicken cutlets in the mustard sauce to coat well and let excess drip off. Then press the chicken cutlets in the panko breadcrumbs to thoroughly coat.

4. In a large sauté pan, heat 2 tablespoons olive oil. Cook the cutlets until browned and cooked through, Turning once, about 6-8 minutes total (3-4 minutes per side). Add more oil if necessary to cook all cutlets.

 

Sweet Potato Pancakes

From Yours Truly

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Pancakes are a kid’s natural favorite, but my two year old grows like a weed, and needs more than a pan fried floury mix to keep him chugging along happily all morning. An easy solution? Add mashed sweet potato to your Aunt Jemima Whole Wheat blend mix, and voila, these pancakes are sure to stick to his ribs. For a really fast version, just stick a sweet potato in the ‘wave or toaster oven until done, then scoop out and mash the insides with a fork. Yum-yum!

Basil Pesto

From 100 Days of Real Food

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Ingredients

      • 1 loosely packed cup of fresh basil leaves removed from stem
      • 3 tablespoons pine nuts
      • ¼ cup grated Parmesan cheese
      • 1 whole clove of fresh garlic
      • 1 tablespoon of olive oil

Directions

Combine all ingredients in a small food processor or mini chopper. Process until all ingredients are blended together. Leftover pesto can be stored in an air-tight container in the fridge for up to one week. In addition to the salad above, pesto can also be used as a pasta sauce or topping for crackers (with or without a slice of cheese).

 

 Chicken Tikka Masala

From Annabel Karmel.com

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Ingredients:

For the marinade

        • 6 tbsp natural yoghurt
        • ½ tsp grated ginger
        • 1 small garlic clove, crushed
        • ½ tsp mild curry powder
        • 2 chicken breasts (approx 300g) cut into 2 cm (1 inch cubes)

Sauce

        • 15g butter
        • 1 medium onion chopped (100g)
        • 1 tsp garam masala
        • ¼ tsp ground coriander
        • ¼ tsp fresh grated ginger
        • 1 tbsp tomato puree
        • 1 x 400g tin chopped tomatoes
        • 200ml chicken stock
        • 1 tbsp clear honey
        • 150 ml double cream
        • 1 tbsp lemon juice

Directions

  1. For the marinade, mix together the yoghurt, ginger, garlic and curry powder. Add the chicken and mix to coat. Cover and put in the fridge for 2 hours or overnight.
  2. To make the sauce, melt the butter and sauté the onion for 5 minutes. Add the garam masala, coriander and ginger and sauté for 5 more minutes until the onion is soft and the spices are fragrant
  3. Add the tomato puree, tomatoes, stock, honey and simmer for 15 minutes.
  4. Add the cream and simmer for 10 more minutes until thick.
  5. Line a baking tray with foil and arrange the marinated chicken cubes on it. Grill under a preheated grill for 8 to 10 minutes, turning halfway, until cooked through.
  6. Add cooked chicken and lemon juice to the sauce. Season to taste with some salt and pepper. Serve with boiled rice, naan or poppadums.

 

Eda-Mommy Spread

From RealSimple.com

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Ingredients

Directions

    1. Cook the edamame according to the package directions.
    2. Puree the edamame, avocado, basil, oil, lemon zest, lemon juice, ¼ cup water, and ½ teaspoon salt in a food processor until smooth, 30 seconds to 1 minute. Serve with crostini or vegetables. Store the dip in the refrigerator in an airtight container for up to 2 days.