Category Archives: potatoes

Weekend Beef Stew

just in time for the weekend, a recipe for beef stew.

tender meat, potatoes and carrots… warms you from the inside out, the perfect cold-weather meal. and the best part? you just throw the ingredients into a crockpot, watch football for a few hours, and it’s ready to go by the night-game.

this time we did just that – started it in the morning and let it cook all day, but another way to do it is start it the night before and let it cook all. night. long.

so delicious!!

Weekend Beef Stew

recipe adapted from: Rachel’s Boss’ Friend {not exactly sure who gets the credit…}

ingredients

  • 2 lb stew meat, cubed {pork &/or beef, we did just beef}
  • flour {about a .25-.5 cup to dredge the meat}
  • 2 tbsp olive oil
  • 1 tsp worcestershire sauce
  • 2 cups boiling water
  • 2 cloves garlic
  • 1 onion, roughly chopped into bite size pieces
  • 1-2 bay leaves {we used 1 large}
  • 1 tbsp coarse sea salt
  • 1 tsp brown sugar
  • .5 tsp freshly ground black pepper
  • .5 tsp paprika
  • a dash of all spice
  • 6 carrots, peeled & sliced
  • 5-6 yukon gold or red potatoes, peeled and cut into bite size pieces {we used yukon golds}

directions

Heat the oil in a pan on the stove.

Dredge the meat {coat with flour},add to the heated oil, and brown the meat.  Once browned, pour the meat {and any juices} into the crockpot.  Stir in the boiling water, worcestershire sauce, garlic, onion, bay leaf{or leaves}, sea salt, brown sugar, black pepper, paprika, and all spice.  Cover and cook on low for 3-4 hours. {or you may choose to let it cook overnight, just make sure it’s set on low!}

Add the carrots and potatoes about 3 hours prior to serving.  We think that the longer it cooks, the better…best part is when the meat falls apart on its own.

…Enjoy!!

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{idaho} Potato Salad, for dinner

i know what you are thinking, but this is not a side dish… this is the main dish.

this recipe will not create your run-of-the-mill potato salad, sitting next to the potato chips, on the gingham tablecloth at a picnic.

nope, this recipe has sharp arugula, fresh spinach, crisp green beans, and perfectly cooked yukon gold potatoes, finished with a tart, light and creamy dressing.

 

 

 

 

 

unfortunately, when i went to our teeny little local market tonight, they were out of green string beans.  but lucky for us, they had yellow ones.

though the recipe only calls for 8oz, i purchased a pound {because i could} and i ended up using about 3/4 of a lb.  i think it worked out great with the additional beans, so don’t worry about having too much/too little of the string beans, arugula, spinach or potatoes, do what feels right!

and the idaho reference? well it just so happens that not only does Idaho make the best potatoes, it also makes pretty cool people — it was home to Matt & I for most of our lives {Matt was born & raised!}.

short potato story: since moving to denver and dealing with aggressive/inattentive/silly/frustrating drivers, matt and i laugh about keeping a sack of potatoes in our car so we can toss one at any vehicle that annoys us.  now when we are driving together and a car cuts us off or does something stupid, we both shout in unison, “POTATO!”

Potato Salad

adapted from: marthastewart.com

serves 4 {or 2 hungry people, with a little leftover}

ingredients

  • 1.5 lbs yukon gold potatoes
  • 8 oz green beans {or more, we used 12oz}
  • 1.5 tbsp white wine vinegar
  • 3 tbsp plain greek yogurt {we like Fage 2%
  • 1 tsp dijon mustard
  • .75 tsp salt
  • 2 tbsp. walnut oil
  • fresh black pepper, ground
  • 3 ounces arugula
  • 3 ounces spinach

directions

Scrub potatoes, skins will be left on.  Cut into large bite-size pieces and put in a large saucepan.   Add water until potatoes are just covered.  On high heat, bring to a boil, then reduce heat and simmer {covered}, for about 15 minutes, or until tender.  {Test: poke with a fork}  Set potatoes aside to cool.

During the 15 minute potato-simmer-time, wash and prepare the green beans.  Cut into bite-size {approx. 1″} pieces.  Get an ice-bath ready in a medium bowl, set aside.  Add hot water to a medium saucepan, and bring to a boil.  Add green beans to boiling water and boil for 5 minutes, or until tender and they turn a beautiful bright green.  Pour into a colander to drain, then  plunge green beans into the ice water to stop the cooking.  Drain again.

Whisk together vinegar, yogurt, mustard and salt.  Add oil in a steady drizzle, whisking until well-mixed.    Season with black pepper {we used about 10 grinds of the pepper mill}

In a large bowl, add arugula, spinach, chilled green beans and chilled potatoes. Toss together. Pour in the dressing and mix until well-coated.  Serve immediately… enjoy!!

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