Easy Beef Stew

We had a still-slightly-frozen boneless beef chuck roast, and we wanted a substantial but bother-free dinner by evening.

Easy Beef Stew in a Slow Cooker

Recipe

Cut the roast into 4 pieces and push them all into a 2-quart crockpot with no other ingredients.  Meat in a crockpot normally produces so much liquid that water is not needed.

Start cooking on "high", and when it is bubbling, turn it to low.  Allow to simmer through the day.

About an hour before dinner, start some rice.

Then remove 1/3 of the cooked beef and drippings from the slow cooker to save for another use.  Cut the remainder of the beef into bite-sized chunks and returned to the pot. Turn it up to "high".

Add:

2 small cans of mushrooms with their juice
1 onion, chopped and sauteed

Then saute in a pan:

1 Tb oil
1 Tb rice flour

When it is honey-colored, stir in:

1 tsp paprika

and immediately begin to spoon liquid from the crockpot into the pan, stirring out the lumps.  When you have a thick, bubbling sauce, scrape it into the crockpot and gently stir.  Allow it to simmer on "low" for 15 minutes or more.

Optionally, a small amount of vegetables can be added, primarily for color.  Green peas, carrot shreds, or mini-peppers in red or gold would work well.  We added 1/4 cup of fried okra that we happened to have on hand.  Okra adds a unique slippery kind of thickening most familiar to us in gumbo.

Easy beef stew served over rice

Note that this stew has a reddish color that in most cuisines is produced by tomatoes.  However what we have here is not tomato but paprika, a Hungarian - Balkan technique that produces an entirely different and characteristic flavor.

Season to taste.  Served over medium-grain white rice.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #79 in the Baker's Dozen Challenge Countdown.

Gluten-free Roux

Gluten-free roux made from rice flour, vegetable oil, and paprika.

"Roux" is the brown sauce that is used to thicken gumbo and other dishes typical of New Orleans.  Normally it is made with white wheat flour.  We have made a gluten-free version with rice flour, and have heightened the flavor with browned paprika.

Gluten-free roux just started

3/8 c. flour
2/8 c. oil
1 Tb. paprika
2 cups chicken stock (or water)

Mix oil and flour in a frying pan and brown over medium heat, stirring.  Brown the rice flour to medium honey shade - not as dark as you would brown wheat flour for roux.  Do it slowly, stirring, so as not to scorch.

Add paprika, stirring vigorously.  The paprika will immediately turn dark brown.  Liquid must now be added to stop the paprika from browning any more.

Add stock or water 1/2 c. at a time, stirring.  Lower heat.

Stir constantly while slowly adding liquid to prevent lumps.

When all the liquid is added, bring it slowly to a boil and cook, stirring, until the mixture is well thickened.

When it is done, the roux will be very thick.  It is now ready to be added to a recipe.

Roux, not quite done yet

Roux can be packaged in convenient quantities and stored in the freezer.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Baked Potatoes au Gratin

Make Cheese Sauce

Cook potatoes.  Firm, waxy potatoes, not mealy baking potatoes, are best for this dish.

Parsley buttered potatoes, left over

To cook potatoes, you have choices: whole or cut up, peeled or not peeled, microwaved or in a pot on the stove.  Or you can use leftover potatoes, as I did here.

Embed cooked potatoes in the sauce.   Pour the mixture into an oven dish sprayed with non-stick spray.  Strew shredded cheese over the top.  Bake, covered, at 350 for 20 minutes, then take off the lid to let the top brown.

Potatoes au Gratin

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Baked Macaroni and Cheese (Gluten Free)

Macaroni and Cheese (gluten free) with raw veggies

1. Prepare pasta.

2. Prepare sauce.

Stir pasta and sauce together and turn it out into an oven dish sprayed with non-stick spray.

Bake at 350 for 30 minutes...

... but if it's in the oven with something else, there is lots of leeway in this recipe. The oven can be hotter or cooler. Your dish can be uncovered all of the time or covered part of the time (but uncover at the end so the top will brown.)

For a good look and some discussion about variations, see this set on flickr, which shows two separate batches, both made with rice penne but with differences in the sauce and in the baking.

Baked macaroni and cheese is a good way to use up dairy products.  I'll use milk, buttermilk, plain yogurt, canned milk... whatever needs using.  And the same goes for the cheese!  Whatever needs using up.  The dish will turn out different every time and always delicious.


This recipe is # 81 on Baker's Dozen Challenge Countdown.

Rice Pasta

For someone who loves pasta and can't safely eat it any more, rice pasta is a great blessing.  Welcome back, comfort food!  Macaroni with Cheese is better than ever.

Rice Penne with Butter

There are various brands and blends. As we are focusing on rice now, we have bought "DeBoles" brand which is made entirely from rice.  In the small print we see that DeBoles is a division of the Hain Celestial Group.  We have the product in two forms, spaghetti and penne.  (Other shapes are available but not at Walmart.)  Note that each box contains only 8 ounces. The typical package of durum wheat spaghetti contains twice that.

Rice pasta is an acquired taste, but only because it doesn't taste, as one is expecting, like wheat.  I now like it as well as I do wheat pasta, because it is tender and has a delicate flavor.

Start with:

Large potful of boiling salted water

Pour in the pasta, stir, and allow the water to return to a full boil.  Then turn it down so that it continues to boil but not violently.  Do not cover the pot.

Rice pasta requires close watching as you boil it, because it is a bit too easy to go from underdone to overdone!  Test often for doneness.  You'll notice that rice pasta emits a lot of starch into the water. As soon as the pasta is done, but still firm, drain off the hot water and then add cold water to the pot in which to rinse some of the starch off of the pasta.  (If you have drained by pouring it all through a colander, return the pasta to the pot to rinse.)  Cold water will also stop the cooking so it doesn't become overdone.  Swish it around a bit and drain again.

Your pasta is now ready to serve or to use in a recipe.  I usually add a small amount of oil to the cooked pasta if it isn't used right away to stop it from sticking together.

If your intention is to make oven-baked macaroni and cheese, it's better to take the pasta off of the heat when it is still slightly underdone as it will of course cook more in the oven.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Cheese Sauce (Gluten Free)

Basic cheese sauce for baked macaroni and cheese, baked potatoes au gratin, or for any vegetable au gratin.  There are many such recipes; I like this one because it is easy to learn and to remember: 2+2+2+2+seasonings.  That's it!

Cheese Sauce

2 Tb. butter
2 Tb. flour
2 Cups milk
2 Cups grated cheese

We are using rice flour, as we are cooking for someone who has gluten intolerance.  Otherwise, ordinary wheat flour is fine.

Melt butter in a pan. Stir in the flour, and continue stirring until the mixture is hot and bubbling throughout.  Slowly add milk, stirring so that lumps do not form, and continue heating and stirring until the sauce is thickened.  Lower heat and stir in 2 cups of grated cheese, stirring so that it melts and becomes smooth.

It's an easy sauce, and possible variations and additions are many.  Use things up: buttermilk, canned milk, even plain yogurt.  Any sort of cheese that needs using up, grated.  Flavor with parsley, pepper, paprika, cayenne, or any spice that goes well with the other ingredients in the meal.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

White Sauce (Gluten Free)

Many sauces are made by addition of other ingredients to basic white sauce. it is normally made with white wheat flour, but it can be made gluten-free with rice flour.

White Sauce

2 Tb butter
2 Tb flour
2 cups milk

Melt butter in a pan.  Add flour, mix well, and heat until all of it is bubbly.  Add milk slowly, stirring.  Continue to heat and stir until sauce thickens.  Salt, pepper, and other seasonings can be added, depending on what will be encased in the sauce.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Chicken and Egg Salad

Chicken and Egg Salad

3 cups coarsely chopped boiled chicken
3 stalks celery, diced
1 large dill pickle, diced
1/2 red onion, diced
 3 hard boiled eggs, diced
Mix all together, gently.
Salt to taste
Add mayonnaise to taste - 1/4 cup or more.
*Mayonnaise can be thinned with lemon juice for more flavor and less fat.

Chicken and egg salad is good in sandwiches, on crackers, in hollowed-out bell pepper, mounded onto tomato slices, and in a bowl all by itself.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #83 in Baker's Dozen Challenge Countdown

Chicken and Olive Salad

Chicken and Olive Salad

4 cups diced chicken
3 stalks diced celery
1/3 cup diced bell pepper
1 cup Italian olive salad

Mix gently and serve on lettuce as a salad or as a sandwich in a crunchy roll.

Olive salad is a New Orleans favorite.  A similar blend, giardiniera, hotter and with less olive flavor, is eaten in Chicago. Either would be fine, as would some third thing that is available wherever you live.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #84 in Baker's Dozen Challenge Countdown

Chicken Salad with Pecans

Chicken Salad with Pecans

Baked chicken, cold, cut up, about 3 cups
1 cup chopped celery
1 cup chopped sweet onion
1/2 cup toasted pecan pieces
Salt if needed
Dressing:
1/2 cup mayonnaise
large pinch coriander
1/2 tsp orange extract
Stir together, then toss into salad

Serve over lettuce and rice cake. Garnish with Dijonnaise.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #85 in the Baker's Dozen Challenge Countdown

Chicken Apple Salad

Another good chicken salad made from boiled chicken left after making stock.

Chicken Apple Salad

2 cups cut-up boiled chicken

1 apple, chopped
1/2 onion, chopped

1 stalk celery, chopped
salt

Dress with:

1/4 c. mayonnaise
2 Tb honey
Juice 1/2 large lemon
1/4 tsp. ground nutmeg

mix and pour over.

Serve with hard-boiled egg slices, lettuce, and tomato. Or whatever you like!

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #86 in the Baker's Dozen Challenge Countdown

Two-Bean Salad

A Russian-style layered salad filled with substantial
stick-to-the-ribs ingredients.

Two-bean Salad with chopped egg

We collected these ingredients:

Black beans
Sweet peas
Carrot
Celery
Tomato
Green onion
Spinach leaves
Lemon juice
Hard-boiled egg

Then we layered them:

Start with spinach leaves in a small bowl.

Add ingredients; do not stir.  We did it in this order:

Spinach
Black Beans
Diced celery
Diced tomato (salt and pepper the tomato layer)
Canned sweet peas
Mayonnaise, spread across the peas
Diced carrot
Diced green onion
Diced egg
Lemon juice
... and vegetable oil drizzled around the top.

Refrigerate for a time.

Garnish with lemon slices and the last bit of green onion

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #88 in the Baker's Dozen Challenge Countdown.

Dinner Salad with Potatoes

I learned to make this salad from my children's grandmother, who grew up in the Balkans. She liked to use endive for salad greens. Here I've used romaine lettuce. Dressed with oil and lemon juice it needs no other salad dressing.

Into a small bowl put:

3 cups of still-warm cooked potatoes,  peeled and sliced or diced.
1/2 cup diced onion
Juice of one lemon
Salt and pepper to taste
Drizzle olive oil over all

Mix gently, then set in refrigerator to cool and to marinate
for an hour or more.

Begin with a bed of salad greens. Mound the potatoes at the center.
Add cheese (I used sharp cheddar and swiss) and tomatoes. Garnish
with bell pepper slices and red onion slices. Voila!

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #89 in the Baker's Dozen Challenge Countdown.

Penne with Meatballs and Mushrooms

A quick lunch made from sauteed fresh ingredients, leftover rice pasta, and frozen meatballs.  Gluten free.

Meatballs (pre-made)
Mushrooms
Peppers
Steamed kale
Rice Penne (gluten free)

Heat and oil a pan.  Slide in sliced peppers and mushrooms, allow them to saute.  When they are done, add the meatballs.

Meanwhile, heat leftover penne separately with a bit of butter.

When everything is hot, add the steamed kale, warm for another minute or two, and serve.

To see a full set of photographs showing how this dish was made, go to this set on flickr.  (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #90 in the Baker's Dozen Challenge Countdown.

Easy Hummus

Hummus made from chickpeas, olive oil, lemon juice, and garlic

2 cups garbanzo beans (chickpeas)
2 Tb olive oil
2 cloves garlic, smashed
1 tsp salt or to taste
Juice of 1 lemon

Other ingredients can be added: tahini, sesame oil, roasted red pepper, cayenne pepper, to name a few.

Squeeze in the lemon juice and turn on the blender or food processor.
 Stop when it is smooth and fluffy like a dip.   ...OR... my household actually likes lumpy hummus. Sometimes we put the ingredients into a shallow bowl and mash it up with the back of a fork, leaving visible bits of bean.
 
Spoon hummus into the center of a plate. Sprinkle with paprika, and make a well in the center in which to pour a spoonful of olive oil.

Add crackers or pita and some salad ingredients.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This dish is #92 in the Baker's Dozen Challenge Countdown!

Fried Rice with Egg

Fried Rice with Egg

Ingredients:

Leftover rice.  The longer it has sat in the cooker drying out, the better.
Other leftovers
Egg
Soy Sauce or Fish Sauce

Frying pan (or wok!)
Oil to coat the bottom of the pan

Heat the pan, and then spoon in the rice.  The purpose here is to dry out the moisture and to brown the rice slightly.  Let it go until the rice is no longer giving off steam and the grains are not clumping together.

Meanwhile, chop up onions and other ingredients (whatever you have on hand: bits of meat, tofu, shrimp, vegetables... )
Stir these into the rice and cook some more, until the onions are soft and everything is hot.

Beat up an egg with a bit of fish sauce or soy sauce; drizzle it around the rice, stirring constantly.

Some like this dish with egg still wet, others want it fully cooked.  Suit yourself, and then serve.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #93 in Baker's Dozen Challenge Countdown!

Red Sauce with Carne Picada

Red sauce with carne picada beef over gluten free penne

A simple pasta and meat sauce recipe using ordinary spaghetti sauce from a jar, some dried spicy spaghetti seasonings, and carne picada, small bits of sliced beef, rather than hamburger.

Modify to suit your household's preferences!  What is featured here is use of beef in a form other than hamburger. It doesn't really change the taste, but the difference in texture and appearance of this everyday food makes it interesting.

2 pounds carne picada beef
1- 24 ounce jar prepared sauce for pasta
Dry spaghetti seasoning blend, to taste

Brown meat in a pan in small batches, then put the browned meat into a 2-quart slow cooker. Skim off fat and add meat juices to the cooker.  Pour in the sauce, and cook on "low" until the meat is very tender. (Several hours.)  Stir in seasonings and turn off the heat, leaving sauce in the hot pot.

Bring a large potful of water to a boil and add gluten-free pasta.  Watch the pasta carefully because it will go very quickly from uncooked to overcooked!  Drain.  Serve sauce over pasta with some simple sides.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This dish is #94 in the Baker's Dozen Challenge Countdown!

Pasta Primavera

Start with "soffritto" which is celery, carrot, and onion in about equal amounts diced and sauteed in olive oil. Garlic and other flavorings may be added if wanted.

1/4 cup olive oil
3 cloves garlic

Heat thin-sliced garlic slowly in oil until it begins to darken. Then add:

1/2 c. diced carrot
1/2 c. diced celery
1/2 c. diced onion

note: experiment, but in the end you may decide to go heavy on the onion and light on the celery. Celery can be very dominant.

When the soffritto is well softened, lift it out of the pan to a holding dish, allowing the oil to drip back into the pan.


Prepare Vegetables

Any vegetable can be used in pasta primavera though colorful Spring vegetables are more usual. ("Primavera" means springtime.)

Carrots, zucchini, yellow squash, and red onion slices

Cut vegetables in a shape to reflect the shape of the pasta you plan to use. Because on this occasion my pasta is spaghetti, I cut the vegetables in longish strips. For vegetables I used what I had on hand: yellow summer squash, zucchini, carrot, and red onion.

Turn up the heat to medium-high, wait for the pan to get hot, and add 
the vegetable strips. Allow it to cook unstirred for 3-4 minutes,
then turn with a spatula and give it a couple of minutes more. Fast hot cooking gets the veggies done while leaving them colorful and crisp.  If you have starchy pasta water nearby, toss in a quarter cup of it to 
stop the cooking (it will all boil off quickly) and to give a sheen to 
the vegetables.

Toss soffritto with your pasta, in the frying pan if pasta has become cold.

Slide the spaghetti into a plate or bowl and top with a generous amount of vegetables and some Parmesan cheese.

Pasta Primavera with gluten-free rice spaghetti

 

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This dish is #97 on the Baker's Dozen Challenge Countdown.

Spaghetti with Meat Sauce (gluten-free)

Gluten-free spaghetti with meat sauce, parmesan cheese, and cold okra

 Spaghetti Sauce

This doesn't bear much discussion - it's just ordinary
every-kid-likes-it American spaghetti sauce.

1 lb hamburger, browned in a pan
1/2 chopped sweet onion added to the burger in the pan
Spoonful of jarred garlic bits
Brown some more, turn out into 2-qt. crockpot.
Add 1 28-oz can crushed tomatoes
Generous spoonful light brown sugar
Some kind of spaghetti seasoning
Water to fill pot (not too much)

Cook on "high" until it's boiling, then turn to low and cook a couple of hours.

Serve over pasta.

Optional additives: any vegetables chopped up fine
parsley
dry red wine
mushrooms
other meats

Gluten-free Spaghetti

16 ounces (2 boxes) gluten-free spaghetti.  There are choices; I used rice pasta.

Potful of boiling water.  Directions on the box want 4 quarts for each 8 ounces of pasta.  Who has a pot that large, and who wants to heat that much water?  Do your best with what you've got.

Put the pasta into the boiling water, stirring carefully so the strands don't get stuck together.  (Rice pasta produces a lot of starch in the water.)  Observe timing directions on the box, and watch and test frequently.  Rice pasta is easily overcooked and then it falls apart.

Drain, rinse in cold water to stop the cooking process and to wash off the excess starch.  I like to add a few drops of oil to the mass to keep it from sticking together.

Serve sauce over spaghetti and with Parmesan cheese available.

Rice pasta rinsed with cold water and draining.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This is #99 in the Baker's Dozen Challenge Countdown.