Meat Less Stew (Beef Stew)

Brenda doesn't know exactly where the name came from. This recipe does, in fact, contain beef. Despite the confusing name, it is her very favorite beef stew. Brenda’s thoughts on the name:

Perhaps written it makes a little more sense, as you realize the "meat" and the "less" are two words. Just don't feed it to your vegetarian friends. . . they won't be impressed.

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Meat Less Stew (Beef Stew)

In a large pot heated to medium, saute:

1/2 cup onions, finely chopped

1 tsp oil

Once translucent, add:

1/2 lb steak or stew meat, cut into 1/4" slices

Season immediately with:

Seasoned salt

Garlic powder

Brown beef, reduce heat to medium low and continue to cook for about 5 minutes (or simmer longer to tenderize beef).

Increase heat to medium high and add:

6-8 cups beef broth

While waiting for it to boil, prepare:

2 lbs potatoes, peeled and grated

2 lbs carrots, peeled and grated

Stir into boiling broth. Add:

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

Reduce heat to med-low and simmer for 25 minutes or until vegetables are tender.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• If using a tougher cut of beef, like round steak, Brenda will let the beef simmer for up to an hour prior to adding the beef broth.

• Brenda often uses bouillon in place of beef broth, simply replace broth with water and measure in the amount of beef bouillon required.

• Great served with a crusty loaf of fresh bread.

Bone Broth Rice & Beef

Bone Broth Rice & Beef

In a non-stick skillet, brown:

1/2 lb ground beef

Drain and season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, bring to boil:

4 cups beef bone broth

2 cups beef broth

Stir in:

1 1/2 cups rice 

Season with:

Garlic salt

Seasoned salt

Pepper

Simmer for 30 minutes.

Stir in:

1 cup sliced carrots

Ground beef, browned

Simmer 10-20 minutes longer.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings 

• Beef broth can be substituted for the bone broth

Crepes

During the 10 years Brenda lived in NYC she quickly gained the reputation as “The Baker.” Any get together, party, church function, or work potluck she’d show up with an incredible dessert. She also has the sweetest sweet-tooth known to man. She once ate over half of an 8“ round chocolate-chocolate cake in one sitting (it was a competition, yes she won). And, she’s eaten an entire pan of brownies in one day multiple times.

Since leaving NYC, marrying John (who doesn’t have a sweet-tooth), and starting a family in Victor, ID she’s begun cooking more savory dishes. She’s also keen to create dishes like Crepes. That way, her and her family can make them any way they’d like. Sweet. Savory. And everything in between.

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Crepes

Set non-stick skillet to medium heat. 

While heating, add to the pitcher of a blender:

2 eggs

1/2 cup cold water

2/3 cup milk

1/4 tsp salt

1 tsp vanilla

1 cup flour

2 Tbsp sugar

2 Tbsp butter, melted

Blend until smooth. Grease skillet with butter. Pour about 1/4 cup batter in, swirling the pan to thin out the crepe, cook 30-60 seconds, flip over and cook an additional 30 seconds. Repeat. Serve hot.

Delicious additions....

• Cheddar cheese, ham & poached egg

• Sautéed zucchini with pepperoni & cheese

• Chopped chocolate & salted caramel sauce

• Berries & whipped cream

• Bananas, whipped cream & caramel drizzle

• Butter & syrup

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Brenda's Tips:

• Serving Size: 6-8, 9” crepes

• Refrigerate crepe batter for up to 48 hours.

Spaghetti Sauce (or Lasagna Sauce)

Spaghetti is Brenda’s all-time favorite food that she makes for herself.

That’s a big statement considering everything that she’s known for making.

Today, Brenda’s sharing her favorite Spaghetti Sauce recipe with us. Simple, flavorful, and the perfect paring to some al dente noodles.

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Spaghetti Sauce (or Lasagna Sauce)

In a skillet heated to medium, brown:

1/2 lb ground beef

Drain fat. Season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, sauté:

1 tsp oil

1/2 cup onions, diced

2 cloves garlic, minced

Once translucent, stir in:

1 can (15 oz) crushed tomatoes

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp brown sugar

1/2 tsp dried basil, crushed

3/4 tsp dried oregano, crushed

3/4 tsp Italian seasoning

1 tsp seasoned salt

Bring to low boil, add:

1/2 lb ground beef, cooked

Let simmer. Stir periodically.

Optional: serve hot over cooked spaghetti noodles with grated cheddar cheese.

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda loves watching the tomatoes reduce and the herbs permeate the sauce. Brenda prefers to allow the sauce to simmer 4-6 hours.

• This sauce is perfect for lasagna.

• Brenda sources her beef in pound packages so generally will brown the entire pound and freeze half for another meal.

Creamed Potatoes and Peas

We’re kicking off 2020 with a simple, savory, creamy potato dish that will keep the belly full and warm.

When you’ve got access to garden fresh peas, add them to this dish to make it even better.

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Creamed Potatoes and Peas

To a medium pot add:

2 lbs potatoes, scrubbed and cut into 3/4” cubes

1 cup water

1 tsp salt

Bring to boil. Reduce heat to medium-low and cook, covered, for 15-20 min or until fork-tender.

While potatoes cook, to a non-stick skillet add:

2 Tbsp butter

2 Tbsp flour

Make a roux. Cook for 2-4 minutes on medium heat.

Whisking continuously, add:

2 cups milk

Once smooth, also add:

1/2 tsp onion powder

1/4 tsp garlic salt

1/8 tsp red pepper

1/4 tsp salt

1/8 tsp pepper

1/2 tsp dried dill

Continue to cook on the lowest low until potatoes are done.

Drain potatoes and add to sauce, then fold in:

1 cup frozen petite green peas

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• Two pounds of potatoes is equal to about 6 cups of cubed potatoes. You can peel the potatoes if you prefer, but Brenda generally scrubs them clean. Remember that fresh potatoes will cook faster than stored potatoes.

• Fresh dill on hand? Substitute 1/2 Tbsp fresh for the 1/2 tsp dried.

• This is even better with fresh garden shelled peas. Simply swap the frozen for fresh. Always add the peas just before serving for the perfect crisp accent to this very tender potato dish.

Lo Mein Veggie Style

Brenda LOVED running the bridges in NYC. When we were training to run The Great Saunter we mapped out an early morning run that included routes over the Manhattan and Brooklyn bridges. To get to the Manhattan bridge we opted to run through the heart of Chinatown. One thing we did NOT plan for were the delicious smells of an NYC summer morning.

We began our run around 5:15 am, putting us in the heart of Chinatown at 5:30 am. At this hour, the fish markets were laying out the morning’s catch. The potent fish smell only enhanced the aroma of fermenting trash piled in bags on the street corners. When Brenda started to comment on how horrible the smells were, a city worker, leaf-blower in hand, began cleaning the sidewalk, creating a huge, grimy dust cloud that immediately engulfed us.

I’ve never seen Brenda run so quickly. I’m pretty sure we PR’d that morning.

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Lo Mein Veggie Style

Lo Mein means “stirred veggies” [according to google] and is essentially Julienned veggies + noodles + sauce.

Start a large pot of water, when boiling add:

Salt

8 oz noodles 

Cook according to noodle package directions. 

In a small bowl, put together sauce and set aside:

3 Tbsp soy sauce 

1 tsp oil 

1/2 tsp ground ginger

1 tsp chili garlic sauce

Julienne any combination of the following veggies:

1 medium onion

2 medium carrots

1/4 head cabbage

1 bell pepper 

1 cup mushrooms

2 cups baby spinach leaves

3-4 stalks celery

 

In a large skillet or wok, sauté:

Julienned vegetables

Cook until crisp-tender, approximately 5 minutes. Stir in:

Noodles, drained

Sauce

Cook 2 minutes. Serve hot. 

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Brenda’s Tips:

• Serving Size: 4 servings

• “Julienne” means to slice into thin short strips.... think 1/8”-3/16” x 2” 

• Noodles - Brenda uses spaghetti because it’s something she always has on hand. (Spaghetti is Brenda’s favorite meal, yes even above T-bone steak and hash browns!) This recipe works great with spaghetti or fettuccini pasta, or you can use real Lo Mein noodles .... they’re all made using wheat flour.

Kung Pao Chicken

In Manhattan, Brenda lived in the same apartment building all 10 years. She had 2 jobs, both in finance, the last one within walking distance of her apartment. She ate at the same restaurants, only venturing out if it was with someone whose palate she trusted. She had 4 running routes she’d rotate between. This is all to say, everyone knows Brenda as a creature of habit.

When this red-headed creature uprooted her life to small-town Victor, ID, she left behind a plethora of culinary cuisines. She once told me one of the things she misses the most about living and working in NYC is how easily good food can be delivered to you within minutes. Especially Asian food, for dinner…even if that meal meant you were working late and eating at your desk.

She never made Asian food while we lived together, so it’s been highly entertaining to hear her stories of experimenting in the kitchen to recreate her favorite NYC dishes. This is one of those recipes.

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Kung Pao Chicken

Marinade

Combine in a non-reactive bowl:

2 tsp soy sauce

2 tsp apple cider vinegar

2 tsp corn starch 

3/4 tsp baking soda

Stir sauce and add:

1 lb chicken breast, cut into 1/2" cubes

Mix well. Cover and refrigerate 30 minutes.

Sauce

In a separate bowl, combine and set aside:

3 tsp soy sauce

1 tsp apple cider vinegar

1/4 cup chicken broth

1 tsp sugar

1 tsp corn starch

1 tsp chili garlic sauce

1/2 tsp garlic powder

1/2 tsp ground ginger

Heat skillet to medium, add:

2 Tbsp oil

Marinated chicken

Cook, stirring frequently, until chicken is cooked through (internal temperature of 165F), 7-10 min.

Then add: 

Sauce mixture

1/2 cup roasted peanuts

1/4 cup green onions, chopped

Continue to cook until sauce has thickened, 2-3 minutes. Serve hot.

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Brenda’s Tips:

• Serving Size: 4 servings

• Delicious over steamed rice or Vegetable Lo Mein. 

• When non-reactive is recommended, use bowls/pans that are glass, true stainless steel, ceramic coated or even most plastics. Avoid anything made out of copper, aluminum or cast iron. This is usually necessary for any highly acidic recipe. The vinegar in the marinade could react with the metal and affect the flavor.

Coconut Chicken Curry Soup

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to make this recipe in the slow cooker by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry in a Slow Cooker

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Coconut Chicken Curry Soup

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

4 cups chicken broth

6-8 oz rice noodles

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can learn how to make this recipe in the slow cooker and how to turn it into a soup by clicking the links below:

Coconut Chicken Curry in a Slow Cooker

Coconut Chicken Curry Soup

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Coconut Chicken Curry

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot with rice.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry in a Slow Cooker

Brenda lives in Cold Country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to turn it into a soup by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry Soup

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Coconut Chicken Curry in a Slow Cooker

To a slow cooker add in this order:

1 lb chicken breast, cut into 1/2" cubes

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

1/3 cup onion, finely chopped

2 cloves garlic, minced

1 jalapeno pepper, minced

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cook on high for 2-3 hours or low for 6-8 hours. Serve over rice.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Braised Beef (or Short Ribs)

When I lived in Salt Lake City, UT I made it a point to visit Brenda + John in Victor at least 2-3 times a year. The drive took 4 hours. I remember the drive being a lot of wide open spaces (CUE THE DIXIE CHICKS’ SONG, PLEASE + THANK YOU) and ever-changing with the seasons.

Visiting Victor in the summer is always a treat, but this seemed even more magical. Something about living in Austin, far from mountains and family, made this visit feel a lot more like I was going home. This dish is something we ate during this trip - so now whenever my stomach needs a little taste of home, this is what I make.

Braised Beef (or Short Ribs)

On the stovetop, bring an oven-safe skillet or shallow pot to medium heat.

Toss together, then add to heated skillet:

1 Tbsp oil

12-16 oz steak, cut into 1/4” strips

Brown beef, seasoning with:

Garlic Powder

Seasoned Salt

Stir in then bring to a boil:

1 cup juice, either apple or grape

1 tsp lemon juice

1 tsp Worcestershire sauce

2 cups beef broth

Cover dish and put in 325F oven. Check after one hour, the liquid should be reduced by about half. If lower, add more liquid.

Cover again and cook one additional hour. The steak should fall apart at the touch of a knife. Remove from oven and serve hot.

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Brenda’s Tips:

• After two hours of cooking, the three cups of liquid should reduce to approximately one cup. This liquid can be thickened into a sauce to serve over mashed potatoes or rice.

• Brenda prefers to use round steak which is considered one of the tougher cuts of steak, often making it reasonably priced. Braising will develop the flavors and tenderize the steak.

• This is a great recipe to use for short ribs.

Gnocchi

Whenever Brenda has leftover mashed potatoes she makes one of two things:

1. Shepherd’s Pie

2. Gnocchi

Today she’s making gnocchi, a potato-based dumpling that’s treated like pasta because it’s served with a sauce. Brenda’s go-to sauce is her Non-Vodka Cream Sauce which we’ll post later this week!

Gnocchi

Add water to a large pot and set to high heat.

While waiting for water to boil, in a mixing bowl combine:

2 cups mashed potatoes 

1 egg

1 tsp salt

Mix well and then knead in:

1 1/2 cups flour

Turn dough onto floured countertop (or mat) and roll into long snakes (diameter 1"). Use a pastry scraper or knife to cut "snakes" into 1/2" lengths. Roll the 1/2" lengths under a fork to create ridges in the gnocchi.

Add to boiling water and cook 4 minutes at a rolling boil. Strain. Toss with sauce and serve.

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Brenda’s Tips:

• Serving Size: 4

• Brenda isn't a big leftover fan but she hates to waste. So she will repurpose leftovers into ingredients for a fresh new meal. Note: John does love leftovers and is glad to find them in the fridge. 

Some great sauce options .....

• Brown Butter & Sage

• Pesto

• Marinara

• Non-Vodka Cream Sauce

• Creamy Garlic Sauce

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Window to B’s Kitchen…

How to roll gnocchi with a fork: