Beef Burgundy in the Crock Pot

I love the depth of flavor in this simple, homey dish, so good on a cold rainy day like today, or those blustery winter days.

I planted basil a couple weeks ago so I would have it through the winter months; cold drippy weather came earlier than expected.

The same weather makes it perfect for a hot, hearty stew!

Ingredients:
1/3 cup all purpose flour OR 1 teaspoon glucomannon for THM or gluten free
2 teaspoons salt
1/4 teaspoon black pepper
2 lbs. beef stew meat, cubed
1 1/2 cups sliced carrots
8 - 12 oz. sliced mushrooms
4 small onions, cut in large chunks or 10 oz package pearl onions
4 cloves garlic, minced or pressed
1 bay leaf
2 cups beef broth
3/4 cup burgundy

In a 4 qt (or larger, if that's what you have) slow cooker, combine the beef, flour or glucomannon, salt and pepper, mixing well to coat the meat.

 Add all the other ingredients.

Cook on high for 8 hours or low for 12 hours.

Serve over Dreamfield's pasta for THM, rice pasta or rice for gluten free, or egg noodles if it doesn't matter; my guys prefer the egg noodles, I usually eat it over Dreamfield's rotini.

 Enjoy!

Marinara Sauce with Canning Instructions

Having jars of ready made sauce on hand can make dinner a cinch! Simply boil your favorite pasta, prepare salad, open sauce...
However, some grocery store pasta sauces have high fructose corn syrup, msg, and a boat load of other unhealthy ingredients, making your own is simple and healthy. If you don't want to can it then just freeze it in jars or ziploc bags.

Ingredients:
Amounts will vary according to how much you want to make and the size of the pot. It really is one of those "throw it in and taste it" things. Trust me!
Tomatoes
Onions
Garlic
Italian seasoning blend or basil, oregano, thyme
Salt
Olive oil
Tomato paste if you want it thick
Optional:
a splash of white wine
parsley
a chopped carrot
chopped celery stalk
For Trim Healthy Mamas omit the olive oil so you don't mix carbs with fat.  And be sure to use Dreamfields Pasta to fit the low-carb plan.
In a large pot, over medium high heat, put about 3 tablespoons olive oil and saute the onions, carrots and celery if using, when tender add the garlic, stir occasionally.

If using wine, add before tomatoes, it will bring up the brown bits from the bottom of the pot which add a lot of flavor.
Add all other ingredients, season to taste, in a 6 quart pot I usually use 3-4 tablespoons of dry herbs and 2 teaspoons salt.

If it tastes too acidic then add a bit more olive oil.
From here you can serve over pasta, bag and freeze, or can.

To can, ladle into clean, sterile jars, leaving 1/2 inch headspace. adjust two piece caps. Process 35 minutes in a boiling water canner. (According to the Ball Blue Book)

After 35 minutes, remove from canner, allow to rest undisturbed for 24 hours, then wash, and label. Store in a cool dark place.
A few additional suggested uses, sub sauce, pizza sauce, add chicken stock and cream for tomato soup. Don't forget this is great for dipping bread sticks or mozzarella cheese sticks into, yum.
Go have fun with it, the work is finished; just pop the lid and enjoy!

Fresh French Bread

I have been using this recipe for years, it is always good and a very versatile loaf of bread. I use it for garlic bread, dipping in soups, French onion soup, along side pasta and for bread crumbs if it lasts too long, good stuff.
French bread is very low in fat, airy, and has a crisp, chewy crust. So make this soon and enjoy however you like...I am thinking a grilled mozzarella and tomato sandwich, mmm.

Makes 2 loaves ( Don't be confused by the photos, it was half the recipe )
3 1/2 cups flour
2 teaspoons salt
2 teaspoons dry yeast
1 cup warm water
1/3 cup warm water
1/4 teaspoon sugar
2 tablespoons olive oil
In a large mixer bowl, combine 1/3 cup water with the sugar and yeast. Allow to rest for 15 minutes, it will become frothy.

Add the rest of the ingredients, mix well, if the dough is sticky just add a bit more flour until you have a soft dough that forms a ball.

Knead for 5 minutes. Cover with a towel and let rise for 45 minutes.
Knead for 5 minutes.
Roll into a rope. Put on a sheet pan or baguette pan that has been lightly sprayed with oil, for the last 15 years I used a sheet pan, my daughter just gave a baguette pan to me, they both work well.

Cover with the clean towel again and allow to rise 40 minutes or until it is double in bulk.

Bake in preheated oven, 425F. for 25-30 minutes.

Remove from pan and allow to cool completely before slicing.

Just waiting for the garlic butter....maybe some tomato soup.  http://hearthandhospitality.blogspot.com/2010/04/creamy-tomato-soup.html  There you go, make them both, yum!

Spicy Bean Dip

Okay, it's really black eyed pea dip but if I had entitled it as such would you have opened this post? Most of our appetizers and dips are less than healthy, I personally have tried some healthier options and had come to believe that "healthy dip" meant shredded cardboard, no longer. This could be described as something akin to hummus, however, I don't care for garbanzo beans so this is a lovely option.

  It is also very versatile, as you can add more spice and heat or less, a bit more olive oil will make it even creamier or add some sour cream. I am thinking even now that I will try adding some smoky chipotle peppers or adobo sauce.
For my gluten free friends I used Nut Thin crackers, this would be good on matzoh too.
Ingredients:
1  15oz. can black eyed peas, rinsed and drained
1 large clove garlic
1/2 teaspoon onion powder
2 green onions or 2 tablespoons minced yellow onion
3 tablespoons olive oil, more or less
1-2 tablespoons lemon juice
2 teaspoons jalapeno
1/2 teaspoon cumin
salt/pepper to taste
4-6 dashes hot sauce (like Frank's)

Put all in food processor, whirl until completely mixed and mashed.

Taste. Add, more of whatever you think it needs, usually salt for me, whirl again.
Scrape into a serving bowl.
Serve with crackers or pita bread.

Great, no guilt snack or appetizer. Enjoy...really enjoy!

Apple Oatmeal Muffins with a Hint of Maple

These are yummy AND  healthy. I am a picky eater, I just confess this now, whew, it feel so good to come clean. If it doesn't taste good I just do not care how healthy it is I will not eat it more than once.
I have worked this recipe over twice and will stop now because it passes the test, easy, healthy and tastes great.
Make them and judge for yourself.
I used spelt flour for the white and whole but wheat will work just as well.
Apple Oatmeal Maple Muffins (I know, it is too long)
Makes 18 standard size muffins.
1 cup all purpose flour
1/2 cup whole grain flour
1/2 cup quick cooking oats
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk, dairy, coconut or whatever milk you use
1/2 cup unsweetened applesauce
1 large egg
3 tablespoons oil, I used melted coconut oil but butter would be good too or olive
1 teaspoon vanilla extract
1/2 teaspoon maple flavor
1/3 cup real maple syrup
1 large tart apple, diced
Preheat the oven to 350F.
Lightly grease muffin pans or use paper liners.
In a large bowl, mix the dry ingredients.

In a small bowl, mix the wet ingredients except the apple.

 Stir to combine but do not over mix or beat or you will have one tough muffin.

Add the apple by gently folding the batter over the chunks.

 Spoon into the pans.

Bake for about 20 minutes, test by inserting a toothpick in the center, when it comes out clean they are done.

There you go, whole grains, very little sugar, fruit, packed with flavor, who could ask for more!

Yum. Now go make these and tell me what you think.

Sweet Potato Fries

In an effort to get Caleb to try new foods his Auntie Leah made sweet potato fries with him. This will be the first in , hopefully, a series of "Picky Eater" recipes.
He always enjoys helping in the kitchen, we'll see how he feels about doing dishes in a few years.

 Auntie Leah made these with just some olive oil and sea salt so they would be as simple and plain as possible.
3 large sweet potatoes
olive oil
salt
If you would like, a sprinkle of cayenne or chili powder would be good too.
First, peel the potatoes.

Then slice.

And slice again into sticks.

This is where Caleb took over, spray some olive oil onto a sheet pan.

Then a little salt.

Then load the pan with the sweet potato sticks and drizzle with a little more olive oil and salt, toss them around in it.

Bake at 450F for 25-30 minutes.
Serve with Chicken Nuggets and green beans or fruit.

Good stuff!!

Spicy, Sweet Peach BBQ Sauce

I wanted something sticky sweet to brush over some chicken breasts so I started with some peaches I had in the freezer.

This peachy experiment turned out so well we will be using it often.
Start with about 1 1/2 cups fresh or frozen peaches in a small saucepan.

Add the juice of 1 lemon.

Add 1/2 cup ketchup, and 2 tablespoons adobo sauce, 1 teaspoon chili powder, 1 teaspoon liquid smoke, 1/2 teaspoon salt, 1/2 cup water.

Simmer for 15 minutes or until smooth and thick. Use a smart stick to puree or allow to cool then puree in a blender.

Now brush this beautiful, sticky concoction on some chicken and allow to rest in refrigerator for a couple hours. Bake for 45 minutes at 425F. or grill. Grilling would be my preference but I had too much inside work this time.

I served this with potato salad and a garden salad. Good stuff!