Beef, Barley, and Sweet Potato Stew

After realizing I didn't have all the ingredients for Barley-Beef Soup, I found this recipe instead.

1 tablespoon extra-virgin olive oil
2 pounds beef stew meat
1 tablespoon all-purpose flour
2 cups chopped onions
1 cup sliced celery with leaves
4 cups low-sodium beef stock or broth
1 bay leaf
¾ cup hulled barley, rinsed and drained
4 cups peeled sweet potato chunks, 1-inch squares (about 1½ pounds)
2 cups sliced carrots, 1-inch rounds
1½ cups cubed parsnips
½ tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 28-ounce can whole tomatoes in juice, broken apart
1½ cups frozen peas

Heat oil in a Dutch oven or large saucepan on medium-high. Add meat and sprinkle with flour, stirring well to coat. Cook until beef is no longer pink. Stir in onions and celery and sauté for 5 minutes or until onions are soft. Add stock or broth and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 1½ hours.

Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50-60 minutes or until vegetables are tender.

Stir in tomatoes and peas. Reheat and simmer for 10-15 minutes. Season to taste with salt and pepper.

Ingredient tip: Instead of using refined pearl barley, add whole-grain goodness with hulled barley, which retains its germ and bran. Prep tips: This stew becomes thicker the next day; add broth or water when reheating. If you use a slow cooker, combine everything except peas and cook on low for 8-10 hours; stir in peas during the last 10 minutes of cooking.

Try #1 - September 24, 2010
YUM YUM!

Barley-Beef Soup

12 ounces beef stew meat, cut into 1-inch cubes
1 Tbsp cooking oil
4 14-ounce cans beef broth
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1 tsp dried oregano or basil, crushed
1/2 tsp black pepper
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 14.5 ounce can diced tomatoes, undrained
1 cup 1/2-inch slices peeled parsnip or 1/2-inch cubes peeled potato
2/3 cup quick-cooking barley (or regular if using slow cooker)

1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, 1/2 tsp black pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours.
2. Stir in frozen vegetables, undrained tomatoes, parsnip (or potatoes), and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Can also use slow cooker - Brown meat, add it and remaining ingredients (substituting regular barley for quick-cooking) to slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.

Source: Better Homes and Gardens New Cookbook

Try #1 - November 11. 2010
This was great! I used 1/2 chicken broth and 1/2 vegetable broth. Didn't seem to make a difference in the taste. I also added carrots with the onions and seasonings at the beginning. Note to self: quick barley does not equal pearl barley! I thought they were one in the same, but I just had regular pearl barley, which takes more like 30-45 minutes to cook! So I will have to factor that in next time. Otherwise, this was a great recipe, and I'll definitely make it again!

Pear Crisp

1/2 cup all-purpose flour
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
1 teaspoon ground cinnamon, divided
3 tablespoons butter, cut into pieces
4 cups sliced peeled pears
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground ginger

1. In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in butter until coarse crumbs form; set aside.
2. Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon peel, ginger and remaining cinnamon; toss to coat.
3. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with crumb mixture. Bake at 350 degrees F for 45-50 minutes or until pears are tender.

Source: Allrecipes.com

Note: You can use this recipe if you want to, but this one is definitely better.

Black Bean, Corn, and Avocado Salad on Quinoa

From the back of the Trader Joe's Red Quinoa box :)

1 cup red quinoa
2 cups chicken or vegetable broth
1-15 oz. can black beans, drained and rinsed
2 cups roasted corn kernels
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved (I used fresh heirloom tomatoes)
1/2 cup red onion, finely diced
3/4 cup cilantro salad dressing (?? didn't use this)
1/2 bunch cilantro, chopped
1/4 cup olive oil
Zest of 1 lime (I used lime juice)
Sea salt and pepper

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.

When quinoa is cooked, toss with olive oil; add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.

Try #1 - September 12, 2010
I loosely followed this recipe, and it was great! I actually don't love the taste of quinoa, but the salad on top is where the flavor for this dish comes from. You could also serve the salad over rice, couscous, etc. This was a great way to use the fresh tomatoes we got from Nathan's parents' garden!

Spaghetti and Meatballs

From "Fix-It and Forget-It"

Sauce:
2 Tbsp oil
1/4-1/2 cup chopped onions
3 garlic cloves, minced
29-oz can tomato puree
29-oz can water
12-oz can tomato paste
12-oz can water
1 tsp salt
1 Tbsp sugar
2 tsp dried oregano
1/4 tsp Italian seasoning
1/2 tsp dried basil
1/8 tsp pepper
1/4 cup diced green peppers

Meatballs:
1 lb ground beef
1 egg
2 Tbsp water
3/4 cup Italian bread crumbs
1/8 tsp black pepper
1/2 tsp salt
2 Tbsp oil

1. Saute onions and garlic in oil in saucepan.
2. Combine all sauce ingredients in slow cooker.
3. Cover. Cook on Low.
4. Mix together all meatball ingredients except oil. Form into small meatballs, then brown on all sides in oil in saucepan. Drain on paper towels. Add to sauce.
5. Cover. Cook on Low 4-5 hours.

Slow Cooker Spaghetti Sauce

From "Fix-It and Forget-It"

1 lb ground beef
1 medium onion, chopped
2 14-oz cans diced tomatoes, with juice
6-oz can tomato paste
8-oz can tomato sauce
1 bay leaf
4 garlic cloves, minced
2 tsp dried oregano
1 tsp salt
2 tsp dried basil
1 Tbsp brown sugar
1/2-1 tsp dried thyme

1. Brown meat and onion in saucepan. Drain well. Transfer to slow cooker.
2. Add remaining ingredients.
3. Cover. Cook on Low 7 hours. If the sauce seems too runny, remove lid during last hour of cooking.

Vegetable Spaghetti Sauce

From "Fix-It and Forget-It"

6-7 fresh tomatoes, peeled and crushed
1 medium onion, chopped
2 green peppers, chopped
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 cup sugar
6-oz. can tomato paste, optional

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-10 hours. If the sauce is too watery for your liking, stir in 6-oz can of tomato paste during the last hour of cooking.
3. Serve over cooked spaghetti or other pasta.

African Chicken Treat

From "Fix-It and Forget-It"

1 1/2 cups water
2 tsp chicken bouillon granules
2 ribs celery, thinly sliced
2 onions, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
8 chicken thighs, skinned
1/2 cup extra crunchy peanut butter
crushed chili pepper of your choice

1. Combine water, chicken bouillon, celery, onion, and peppers in slow cooker.
2. Spread peanut butter over both sides of chicken pieces. Sprinkle with chili pepper. Place on top of ingredients in slow cooker.
3. Cover. Cook on Low 5-6 hours.

Try #1 - October 21, 2010
This was good, not great. I think I put way too many onions in, and they were kind of strong and overpowering. I also didn't cook it the full 5-6 hours... the chicken was done and I didn't want to overcook it. But perhaps cooking the dish a little longer would have softened the onions a bit and made them not so strong. The chicken was pretty good, though, and it made for good leftovers.

Applesauce #2

From "Fix-It and Forget-It"

10 medium Winesap or Golden Delicious cooking apples
1/2 cup water
3/4 cup sugar
cinnamon, optional

1. Core, peel, and thinly slice apples.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 5 hours.
4. Stir until well blended. If you want a smooth sauce, put through blender or mix with a hand mixer. Cool and serve.

Spiced Applesauce

From "Fix-It and Forget-It"

12 cups pared, cored, thinly sliced, cooking apples
1/2 cup sugar
1/2 tsp cinnamon
1 cup water
1 Tbsp lemon juice
freshly grated nutmeg, optional

1. Place apples in slow cooker.
2. Combine sugar and cinnamon. Mix with apples. Stir in water and lemon juice, and nutmeg, if desired.
3. Cover. Cook on Low 5-7 hours, or High 2 1/2 - 3 1/2 hours.
4. Stir for a chunky sauce. Serve hot or cold.

Dutch Green Beans

From "Fix-It and Forget-It"

1/2 lb bacon, or ham chunks
4 medium onions, sliced
2 qts. fresh, frozen, or canned green beans
4 cups canned stewed tomatoes, or diced fresh tomatoes
1/2-3/4 tsp salt
1/4 tsp pepper

1. Brown bacon until crisp in skillet. Drain, reserving 2 Tbsp drippings. Crumble bacon into small pieces.
2. Saute onions in bacon drippings.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on Low 4 1/2 hours.

Apple Bean Bake

From "Fix-It and Forget-It"

4 Tbsp butter
2 large Granny Smith apples, cubed
1/2 cup brown sugar
1/4 cup sugar
1/2 cup ketchup
1 tsp cinnamon
1 Tbsp molasses
1 tsp salt
24-oz can Great Northern beans, undrained
24-oz can pinto beans, undrained
ham chunks, optional

1. Melt butter in skillet. Add apples and cook until tender.
2. Stir in brown sugar and sugar. Cook until they melt. Stir in ketchup, cinnamon, molasses, and salt.
3. Add beans and ham chunks. Mix well. Pour into slow cooker.
4. Cover. Cook on High 2-4 hours.

Slowcooker Beans with Rice #2

From "Fix-It and Forget-It"

3 cups dried small red beans
8 cups water
3 garlic cloves
1 large onion, chopped
8 cups fresh water
1-2 ham hocks
1/2 - 3/4 cup ketchup
2 tsp salt
Pinch of pepper
1 1/2-2 tsp ground cumin
1 Tbsp parsley
1-2 bay leaves

1. Soak beans overnight in 8 cups water. Drain. Place soaked beans in slow cooker with garlic, onion, 8 cups fresh water, and ham hocks
2. Cover. Cook on High 12-14 hours.
3. Take ham hocks out of cooker and allow to cool. Remove meat from bones. Cut up and return to slow cooker. Add remaining ingredients.
4. Cover. Cook on High 2-3 hours.
5. Serve over rice with dollop of sour cream.

Tomato Red Beans and Rice

1 lb. package (2 cups) dried red beans
Water
Salt pork, ham hocks, or sausage, cut into small chunks
2 tsp salt
1 tsp pepper
3-4 cups water
6 oz can tomato paste
8 oz can tomato sauce (or substitute 3/8 cup (6 Tbsp) tomato paste + 5/8 cup water)
4 garlic cloves, minced

1. Soak beans for 8 hours. Drain. Discard soaking water.
2. Mix together all ingredient in slow cooker.
3. Cover. Cook on Low 10-12 hours, or until beans are soft. Serve over rice.

Source: "Fix-It and Forget-It" cookbook

Try #3ish? - February 28, 2011
I've made this a couple times before. The kids love it... Nathan and I agree that it's nothing super special taste-wise, but it's easy, healthy, and good enough. :) I used pinto beans this time, and even though I soaked them overnight, it did take almost a full 10 hours to cook them in the crockpot (and that was after switching from "low" to "high" setting after about 7 hours).

Note: I doubled the recipe, which filled the crockpot to the brim and made a TON... but I'm thinking I could use these beans for Puerto Rican Rice and Beans, since that recipe also calls for tomato sauce.

Vegetable Beef Borscht

From "Fix-It and Forget-It Cookbook"

1 lb. beef roast, cooked and cubed
half a head of cabbage, sliced thin
3 medium potatoes, diced
4 carrots, sliced
1 large onion, diced
1 cup tomatoes, diced
1 cup corn
2 cups beef broth
2 cups tomato juice
1/4 tsp garlic powder
1/4 tsp dill seed
2 tsp salt
1/2 tsp pepper
water
sour cream

1. Mix together all ingredients except water and sour cream. Add water and fill slow cooker three-quarters full.
2. Cover. Cook on Low on 8-10 hours.
3. Top individual servings with sour cream.

Variation: Add 1 cup diced cooked red beets during the last half hour of cooking.

Steel-Cut Oatmeal Pancakes

From food.com

2 cups all-purpose flour (if substituting whole wheat, use 1 3/4 cup)
1 cup steel-cut oats
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup sugar
2 eggs
2 teaspoons pure vanilla extract
1 cup whole milk
1 cup water
butter (optional, for greasing)

1. Combine dry ingredients in a large mixing bowl.
2. Combine wet ingredients in another bowl.
3. Add wet ingredients to dry ingredients. Mix until well blended.
4. Pour 1/4-cup batter onto a hot, lightly greased griddle for each pancake. Cook until golden brown on each side.

Try #1 - September 11, 2010
Good, hearty pancakes. The steel-cut oats gave it a bit of a chewy texture, but overall I enjoyed them. I could only eat 3 (and that's saying a lot for a girl who knows how to pack away her pancakes!). We'll make these again.

Honey Walnut Bread

From Panasonic Bread Maker book

3 cups whole wheat flour
1 1/2 tsp salt
1 1/2 Tbsp dry milk
1 1/2 Tbsp butter
1/4 cup walnuts, finely chopped (optional)
1 1/2 Tbsp honey
1 1/4 cup water
1 tsp dry yeast

Whole wheat setting. Medium loaf. 5 hours. Timer can be used.

Zucchini Lasagna

This is inspired by a former co-worker in New York (thanks, Susan!). This can be vegetarian or made with meat, and can be served alone or with a side of pasta.

1 large zucchini
15 oz. ricotta cheese
1/4 cup Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 Tbsp dried parsley
1 jar spaghetti sauce
2 cups mozzarella cheese
Fresh basil (optional)
1/2 pound ground beef or turkey (optional)
1 medium onion (optional)
1 Tbsp minced garlic (optional)
1/2 pound pasta of any kind (optional)

1. Peel zucchini, if desired (I don't). Cut into long, thin strips resembling lasagna noodles.
2. In a small bowl, mix ricotta, Parmesan, basil, oregano, and parsley.
3. If you want to add meat to this dish, brown meat in a skillet with onions and garlic. Mix with spaghetti sauce.
4. Pour enough spaghetti sauce into a 9x13 inch pan to cover the bottom. Add one layer of zucchini strips on top. Add 1/3 of the ricotta mixture, then some more spaghetti sauce, then 1/2 cup of mozzarella cheese. Repeat zucchini, ricotta, sauce, and mozzarella layers two more times. Add the remaining mozzarella cheese on top and sprinkle additional Parmesan cheese over top. Fresh basil can also be added to any of the layers.
5. Bake, uncovered, in a 350 degree oven for 30 minutes or until bubbly.

Try #1 - August 2010
This was as delicious as I remembered. However, our little family of 4 easily ate almost the whole thing. To make the dish stretch a little longer (we love leftovers!) next time I will serve it over spiral pasta. It would also stretch longer if we added meat, but we're trying for more vegetarian dishes these days. :)