Beef Vegetable Stew with Black Pepper and Cheese Croutons

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When the weather is getting cool, there's nothing quite like a big bowl of something warm and good, and this beef vegetable stew really hit the spot.  But then when you add in the black pepper and cheese croutons, things really start to get good.  Really, super comforting.

My husband isn't a very big fan of light fare like soups and salads when dinner time rolls around.  I'm trying to slowly change his mind and offer lighter alternatives, but he loved this traditional stew with the twist of the black pepper and cheese croutons.  When you think about it, Americans are one of the few cultures that I know of that eat their biggest meal of the day in the evening.  The Spanish are infamous for their leisurely lunches known as la comida,the largest meal of their day, in the late afternoon and then enjoy a siesta, their afternoon nap which can last up to two hours (wouldn't that be nice!).  With all of that said, I am trying to keep as many meals as light as possible.  You can make this with any combination of your favorite vegetables, or leave out the meat altogether. This stew and cheesy crouton was just the right combination: light, but filling and oh so good!

Beef Vegetable Stew

Prep time: 15 minutes Cook time: 30 minutes

Cost $6.57    Servings: 6+

1/2 of a zucchini, chopped and cubed

3/4 c. corn kernels

1/2 an onion, finely chopped

1/2 cup carrots, cubed, shredded or grated

3 medium potatoes, peeled and cubed

1/2 pound stew meat or beef, in 1/2 inch cubes

2 tablespoons olive oil

kosher salt and black pepper

1 teaspoon garlic powder, or 2 cloves of garlic

1/2 teaspoon onion powder

1- 28 oz. can crushed tomatoes

1- 28 oz. can petite diced tomatoes

2 tablespoons tomato paste

1. Heat the olive oil over medium heat in a large pot until it glistens and ripples.
caramelized onions

2. Brown the meat, adding it to the pan so that there is space between each piece.  If necessary, cook the meat in batches but be sure not to overcrowd the pan. Remove from pan.

3. Add the onion and fresh garlic if you're using it, and soften the onions then add the meat back to the pot.

4.Add the crushed and diced tomatoes, the tomato paste, garlic and onion powder and season with salt and pepper. Let the mixture heat through, then add the potatoes.

5. Wait 5 minutes, and add the zucchini, corn and carrots.

6.Leave the soup as is, or mix two tablespoons of flour with 1 tablespoon of butter or butter substitute in a small dish until combined and add it to the soup to thicken the texture.  Cover and on medium-low heat for 25 minutes. 

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Black Pepper and Cheese Croutons

1/2 loaf of thin sliced Italian bread

3 tablespoons grated Parmesan cheese

croutons with olive oil1/4 cup Mozzarella or Italian blend cheese

cracked black pepper

olive oil for drizzling

1.Preheat the oven to 425 degrees. 

2.Spread the bread out on a sheet pan, and drizzle with olive oil.

3.Bake the bread for 8-10 minutes, or until the bread is browned and crisp on top.

4.Add the mozzarella or Italian cheese, then the Parmesan cheese, and top with a sprinkle of black pepper. 

5.Return to the oven for another 5-7 minutes or until the cheese is melted, bubbly and brown.  Eat. Enjoy.

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Hello again...

Has it really been 20 days since I've graced your mental space with my presence? Alas, I am here with more tales from the kitchen!

I have tried out so many new recipes lately! So many that I have barely been able to keep up, so I will start with one that is not new but is getting better with time. Since I am a Southerner, I have a torrid and torturous love affair with the bites of buttery, doughy goodness that are biscuits.

Why is my relationship with a Southern staple so strained? Well, because although they are easy to prepare, cheap, and tasty they are essentially flour and fat. Which is not a great choice for a girl who is celebrating a full week at her lowest weight to date in her weight loss journey ( this dedicated soul of which we speak would be me!). But biscuits called my name, and who am I to ignore the beckoning of one of Earth's greatest culinary treasures?

And now a brief discussion on biscuits. Slave women were the originators of the Southern biscuit that is characterized by a soft, tender crumb and buttery flavor. Today's biscuits are of the baking powder variety, meaning that baking powder is the leavening of choice for the dough. This is the alternative to the beaten biscuit, which was traditionally beaten 100 strokes "or more for company". The beaten biscuit was the original version of the modern recipe which was popular when leavening was not available. At the time pearlash was the only widely available leavening but caused a bitter taste in biscuits. But I digress....After looking up a recipe for beaten biscuits, I decided that it's best that I thank God (swt) for technology and stick with this recipe which I have always had great success with.

Baking Powder Biscuits
2 cups White Lily all purpose flour
1/4 cup butter, margarine or shortening (or any combination of the three)
1 tablespoon baking powder
1 teaspoon salt
1/2 to 3/4 cup cold milk

Preheat oven to 425 degrees. Cut fat into small pieces and place in freezer for 15 minutes. Combine flour, baking powder, and salt in a bowl. Mix well with a fork or a whisk. Once the fat is cold, use a biscuit cutter tool like this one or your hands to incorporate the fat into the flour mixture (using the tool is better because it keeps the fat cold which creates a flaky, tender biscuit). Add the milk a little at a time, mixing as you go. Add milk until the dough comes together and is a little wet. Turn the dough out onto a floured surface and flour the top, adding flour until the outside of the dough does not stick to the surface. Use a 2 inch cutter for biscuits that will be for snacking or with a meal, use a 3 inch cutter if the biscuits will be used for sandwiches. If you prefer biscuits with soft sides, place the biscuits so that they are slightly touching, if you prefer brown, crisp biscuits space biscuits 2 inches apart. Brushing the tops with milk or melted butter is optional. Bake for 10 to 12 minutes or until biscuits are golden brown. Then try not to eat the whole pan.