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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Easy Oven Fries

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Today I faced the same dilemma many of us face on many nights: eat out or eat in.  After a busy week, a night out at a restaurant can be a good break and saves some cooking and cleaning up time so there's more time for fun.  But then there's the EXTREMELY inflated price of restaurant food, and the fact that unless you're going to a unique or upscale restaurant, you're getting an added-fat, added-sodium, added-preservative version of things you usually cook at home.  Not to mention that for  those of us with little ones it means a trip, which in turn means rounding up bottles, diapers, wipes, bibs, baby this, baby that.  It's good for every now and then but it can be more trouble than it's worth.  I started out sending Shaheid to the store for a pizza, and ended up whipping up these darn tasty baked fries with a burger for our Saturday night fare.  The burger is just a 96/4 patty with 2% sharp cheddar cheese slice, grilled onions, pickles, lettuce and tomato on a whole wheat roll.  But the fries....the fries are the real star here.  Sure, they're not as crispy as deep fried potatoes, but what could be more flavorful than crispy potatoes with Extra Virgin Olive Oil and a pinch of salt that's just enough so that the flavors pop in your mouth?  All I know is that when I was eating these fries, I didn't care to know.

I used the microwave to prep the potatoes and then finish them in the oven, which makes the whole thing about 20-30 minutes from start to finish.  If you're really in a rush, you can broil them instead of baking them but you better watch out for the broiler monster, who distracts you from watching your foods until you smell the distinct smoky smell of BURNT.  They're cheapier than fast food or frozen fries, plus they taste better and you can make them in about the same amount of time as you'd make some of their flash-fried, evil step-cousins.  Potatoes are cheap, and salt and olive oil are staples, so it's practically free :)  These fries + DVR'd Grey's Anatomy = Mommy time!  You'll come back to these time and time again.  Just try not to make it the same day :)

UPDATE: I tested these fries again, and found that a hot pan makes for a bit of extra crispy-ness so you can put your baking sheet in the oven while it is preheating for added crunch.  And unless you're in a super time crunch, don't skip the baking because it removes moisture from the potato which also adds to the crisp.  Also, the "fries" won't be super brown but I promise you they will be crispy!

Easy Oven Fries
Prep time: 7 minutes  Cook time: 40 minutes
Cost $1.87     Servings: 4 

3 pounds potatoes
1/4 cup water
olive oil
kosher salt

Preheat the oven to 450 degrees.

Rinse and cut the potatoes into 1/2 inch pieces. 
Place the pieces in a microwave safe bowl with 1/4 cup of water and cover with plastic wrap, cook on high for 8 minutes or until the potatoes are fork tender but not completely cooked through.
Drain the potatoes and toss with olive oil to coat.  
Transfer to a baking sheet and bake for 25-30 minutes or until the fries are crispy.  Use a spatula to toss the fries halfway through.Garnish with kosher salt while hot.

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Panini Without A Press

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Panini

If you're following me on Twitter, then you are well aware that today is a "Reconstruction Day", i.e. we are restoring order to our home after ravaging it in a matter of a few days.  So we've been working hard since 6 am.  Fast forward to 12:30, and I ask Shaheid what he would like for lunch.  I know that you will think I'm kidding when I tell you what his response was, but I'm very much telling the truth.  Now you can have an idea of what my life is like.  His reply was as follows:

"Do we have a panini press?"

 And yes, he was serious.  So into the kitchen I went, and this is what transpired.

Ingredients (in this order)

 Bread- Garlic Parmesan Italian Loaf with Grey Poupon deli mustard

Cheese- Italian blend (provolone, mozzarella, parmesan, fontina, asiago)

Meat- beef salami

Veggies- tomato slices, spinach leaves, bread & butter pickles

Cheese- sharp cheddar

I heated my cast iron pan over medium-low heat and stacked my sandwich.  Then I drizzled olive oil, and added my sandwich then put a stock pot on it with two bags of rice in it for weight (hey, I was improvising!).  After the first side browned, I drizzled more oil and flipped the sandwich placing my "rice weight" back on top.  Then I gave myself a pat on the back for coming with with a pretty tasty panini  on command.

panini press out of a frying pan

Burnt panini ( I realize that it's REALLY burnt).

Now, that is how I would have done it had I not burned the first side of the sandwich.  Once that happened, I very gently cut off the burnt bottom and started over (I told you I was improvising!).  But all's well that ends in a panini, right?

The great thing about this sandwich is that it would be really great without the meat, which is perfect for next week since I'll be going meatless starting on Monday (stay tuned for that adventure) or with any of your favorite combinations of meats, cheeses and veggies.  The bread is what really made this panini great. It was flavored with garlic and parmesan, and it was just the right thickness to be pressed so that it was not too flat when the sandwich was cooked but not doughy either.  For $1.50 at Wal-Mart, it will DEFINITELY do.

Better Bitter Greens

Marketside Organic Spring Mix from WalMart

I am not a fan of bitter lettuces. At all. But I've been trying my best to eat them because they're really good for you.  After almost a week of traveling here and there for family things I landed back home, weary from the hectic days of travel. So I found some suitable leftovers, and made a plate of said greens. Then I added some sliced red onions, carrots and the magic ingredient that changed my view of these dark and bitter greens forever : parmesan cheese! Just a sliiiight sprinkle was enough to cut the bitterness in the greens, and my bitterness towards them. So much that I could (and did) eat two plates full on any given day.

Do any of you have the same problem adjusting to new, healthier foods? What are some foods that are acquired tastes for you, and how did you learn to love them?

What I'm Eating

 

Sandwich --> 2 slices turkey, 1 slice salami on Italian bread with organic spinach and mixed greens, tomato, Italian seasoning and 1 slice 2% white American cheese

Chips ---> Ruffles Fat Free (made with Olestra!)

Carrots---> Organic baby carrots with 1 tablespoon ranch dip.  Make some! Use 1 container of low fat or fat free sour cream and mix in a packet of Hidden Valley Ranch mix.  Great snack, low on calories.