Stopping to enjoy Beef and Guinness Stew for St. Patrick's Day

I spent much of this morning finishing a book for one of my classes.  As I sat down to lunch and was ruminating over what I read, I looked back over the class syllabus to find that I read twice as much as needed!  Of course, I was a little irked at myself, but then again, the book was so good, encouraging, and challenging that I am glad I finished it.  I'm not sure I would have the self-control to finish it had I not assumed the assignment entailed as much, at least not in the middle of the semester.  

The book was stimulating, and really spurred me to think about how much I pursue joy in my life.  How often do I proverbially "stop and smell the flowers?"  I go through phases in life where I rarely slow down for weeks on end, and I forget to enjoy life.  I forget to enjoy the flavors, the colors, the sounds, and bits of sweetness that are a part of life.  They are there, I just overlook them!  

The book reminded me that we pay attention to these gifts and details of life because they are signposts.  They point us to greater gifts.  I think that's one reason why I love celebrating and feasting so much; our feasts point to a greater feast.  Our fellowship points to a greater fellowship.  

Right now, we're enjoying this Irish-inspired meal of Beef and Guinness Stew, Roasted Cabbage and Apples, and Raisin Stout loaves.  The past few weeks have been busy for all of us around here; mid-terms and papers and such.  How sweet is it to stop, even for a few moments, and enjoy a good meal?  It really is a cause for joy.

Beef and Guinness Stew

Slightly Adapted from Cooking Light

3 tablespoons canola oil, divided

2 pounds chuck roast, trimmed and cut into 1 inch cubes

1/4 cup all purpose flour

1/2 teaspoon salt

5 cups chopped onion

1 tablespoon tomato paste

4 cups beef broth

12 oz Guinness

1 tablespoon raisins

1 teaspoon caraway seeds

3/4 teaspoon freshly ground black pepper

4 carrots, peeled and sliced 3/4 inch thick

3-4 parsnips, peeled and sliced 3/4 inch thick

2 turnips, peeled and cubed 3/4 inch thick

parsley, for garnish

Pat the beef cubes dry.  Combine the beef, flour and salt in a large zip-top bag.  Shake to coat the beef.  

Heat half of the oil in a large Dutch oven over medium high heat.  Add half of the beef and cook for six minutes, until the beef is browned all over.  Remove to a plate.  Repeat with the remainder of the oil and beef.  

Once the beef is removed, cook the onion in the empty pot for five minutes, stirring often.  Add the tomato paste and cook for one minute.  Add the broth, beer, raisins, caraway and pepper.  Scrape the bottom of the pot with a wooden spoon to loosen the browned bits.  Bring to a boil, then reduce to a simmer.  Cover and cook for 1 hour, stirring occasionally.  Uncover and cook for 30 minutes.  Add the vegetables, cover and cook for 50 minutes, stirring occasionally.  Uncover, raise the heat to medium, and cook for 10 more minutes.  Sprinkle with parsley.

Print Friendly

Chipotle Chicken Soup for Late February

A couple of weeks ago, a renowned weather forecaster named Phil predicted that spring was just around the corner.  And although I don't want to complain about the snow and all-too-often grey skies, I was pretty excited last week when it seemed as though he was right, and we enjoyed a couple of sunny, 65 degree days. 

But with last night's snow and tonight's 14 degree forecast, I'm going to have to take it back.  Phil was wrong.  Good thing he doesn't control these things anyway!  Besides, who would trust a hairy furball of a groundhog?

And I'm still not complaining; today was actually pretty beautiful from my upstairs window vantage point.  The snow covered rooftops and trees and sunny skies were really delightful, and I stayed warm inside with a cup of hot chocolate and a bowl of soup.  I really am quite content.

This spicy soup was a great surprise.  The flavors were bright and fresh, and my husband pronounced it one of his favorite soups ever. 

Chipotle Chicken Soup

Adapted slightly from Cooking Light

1 (7 oz) can of chipotle chilies in adobo sauce, divided

1 tablespoon olive oil

1 large onion, chopped

2 carrots, diced

1 stalk celery, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 cups chicken broth

1 1/2 pounds boneless, skinless chicken breasts

2 medium red potatoes, cubed

15 oz can hominy, rinsed and drained

1/4 cup half & half

2 plum tomatoes, diced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1 lime, cut into 8 wedges

Remove one chipotle chili and one teaspoon adobe sauce from the can; freeze or refrigerate the remaining chilies and sauce for another use.  Place the 1 teaspoon adobe sauce in a small bowl with the tomato, cilantro and salt; set aside.  Chop the chipotle chili. 

Heat the olive oil in a large Dutch oven over medium heat.  Add the chopped chili, onion, carrots, celery, garlic, and spices.  Cook, stirring often, for seven minutes, or until the onion is translucent.  Add the broth and chicken breasts; bring to a simmer.  Reduce heat to medium low, cover and cook for thirty minutes. 

Carefully remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken; cover and keep warm.

Using an immersion blender, puree the soup.  Alternately, carefully puree in batches in a blender and return to the pot. 

Stir in the cubed potatoes and hominy; bring to a simmer and cook, uncovered, for twenty minutes.  Stir in the chicken and half & half; cook for five minutes.  Remove the pot from heat; stir in the adobo sauce, tomatoes, cilantro, and salt.  Serve with lime wedges. 

Print Friendly

Loved, and Strawberry Almond Dream Cream

Wow.  I don't know what to say, but that I am blessed with a wonderful husband and fabulous friends.  There are so many adjectives I could use here, but it suffices to say that I feel so loved. 

This post might not begin far from the facebook status updates, tweets, and blog posts from many other happy and in-love husbands, wives, friends, children, or parents over the past few days.  After all, most of us celebrated love on Monday. 

My husband and I joined in these amorous festivities.  On Saturday night, I prepared an elaborate menu for two, in the comfort of our own kitchen.  I served a Pomegranate Arugula Salad to start, an entree of Passionfruit Glazed Salmon and Green Beans followed by a cheese course, and Strawberry Almond Dream Cream for dessert.  We ate, talked, danced to a jazzy mix of Harry Connick, Jr., Michael Buble, and Norah Jones, and oogled at each other across the candlelit table.  And, for as much as I cook for him, it always delights me when he says, "this is spectacular." 

Our celebration of love didn't stop there (and I hope it never stops, ever).  But on Monday night, I returned home from an afternoon full of classes to a wonderful smelling apartment and a delicious meal, cooked by my sweet husband.  He prepared a stuffed pork loin, roasted winter vegetables, green beans, and a divine bourbon panna cotta.  It was a treat and a blessing, and I was very impressed with his culinary skills! 

This two-part celebration of love is enough for me to express how blessed I am, what a wonderful husband I have, and how much I love and am loved by him.  But I cannot leave it there.  I have to tell you about Sunday night. 

You see, on Sunday night, we were invited to a birthday celebration for a friend.  It was a surprise party, and there were a few glitches with the timing of the event, but we finally arrived, pulled our cameras out and went to join the others in anticipation for the birthday girl to arrive.  I came around the corner to join my friends who I knew were waiting in the living room, and SURPRISE!, the birthday party was for me!  I was completely blown away.  One of my friends, a fabulous artist, painted a "Belle of the Kitchen" sign; everyone prepared a recipe from the blog (recipes posted below); and best of all, I was so honored by all of these sweet friends who took their time to bless me (not to mention messages, texts, and cards from those near and far).  Yes, I am honored and blessed, and feel so completely loved, and the older I am, the more I realize and appreciate this. 

With all of this love around, I wanted to share with you a recipe that expresses the same.  This Strawberry Almond Dream Cream is a sweet treat to share with those whom you love, whether you are celebrating Valentine's day, a Birthday, or just love, in general.  It is best served the day it is prepared.

Strawberry Almond Dream Cream

Adapted from The Bride & Groom First and Forever Cookbook

1 1/4 teaspoon plain gelatin
3/4 cup whole milk
1/4 cup amaretto
1 cup half & half
1/3 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 strawberries, sliced
Strawberries and Basil or Mint sprigs, for garnishing

In a small bowl, whisk together the gelatin, milk, and amaretto. 

In a small saucepan, combine the half & half and sugar.  Heat to about 175 degrees (when you can just see steam rising from the pan, but not to a full simmer).  Remove from the heat and whisk into the amaretto mixture until combined.  Whisk in the extracts. 

Divide the sliced strawberries among four parfait or martini glasses.  Pour the warm mixture over the strawberries and refrigerate for 2 to 3 hours.  Garnish with a strawberry and basil sprig just before serving. 

This is best served on the day it is prepared, particularly when it is just set and very tender. 

Print Friendly

Want to know what my friends prepared for my surprise birthday party?  Here are the recipes:
Aniversary Shrimp and Grits
Mixed Green Salad with Pecans, Goat Cheese and Fruit
Artichoke Bruschetta
Cheese Straws
Hummus
Tomato Salsa
Peanut-Peanut Butter Brownies

Black Russian Cake

Better Together eating Tuscan White Bean Soup

Sometimes you realize just how much better life is when you share it with someone else.  Shopping is much more fun with a friend.  Dancing is better with a partner.  Studying is more productive with a motivated classmate.  And, I might add, driving from point A to point B in icy conditions is much, much safer because I have a sweet husband who is willing to also be a perpetual driver. 

For the past few years, each January, my husband and I have decided to subject ourselves to a "detox" fast of sorts.  My in-laws call it the "Nuts and Berries" diet (I wonder if they are discretely calling us nuts); for a few weeks we cut out meat, refined sugar, butter, beer and wine, and processed foods in general.  The result is that we have a great increase of fruits and vegetables in our diet; our insane sugar cravings (which have been piqued by all of the holiday sweets) subside as do those for rich, buttery foods; and we feel much better in general.  Even as we add those eschewed ingredients back into our diet in moderation, our eating habits continue to carry a healthy dose of those good fruits and vegetables whose appearances had dwindled during the holidays. 

The thing is, while we both find ourselves craving this time of discipline after a few weeks of out of control eating, it's much more difficult to carry out after a week or two.  A trip to the grocery (or even a glance in our pantry) leaves us gazing longingly at blocks of cheese, bottles of wine, or bags of chocolate rather than our intended destination of dried fruit or raw vegetables.  If either of us were to go at this alone, I have a feeling we wouldn't make it an entire month.  But we encourage one another and hold each other accountable.  And we both look forward to the day that we "break our fast" together. 

This white bean soup may just be my favorite recipe from our January detox ritual; it has even made appearances in our regular menu planning!  It is fresh and flavorful, perfect for a healthy lunch or dinner.

Tuscan White Bean Soup

Adapted from Care2

1 pound white navy beans
2 tablespoons extra virgin olive oil
3 leeks, white and tender green parts, cleaned well and chopped
1/2 onion, diced
5 celery stalks, diced
3 carrots, diced
3 garlic cloves, minced
5 cups water
5 teaspoons vegetable base (such as Better than Bouillon brand), or bouillon cubes
1 1/2 teaspoons fresh rosemary, minced
1/2 teaspoon ground black pepper
juice of 1/2 lemon
minced fresh rosemary, lemon wedges, and grated fresh parmesan cheese, for serving (optional)

Sort the beans and place them in a medium heavy pot.  Add enough water to cover the beans by two inches.  Bring to a boil and cook for 1 minute.  Turn off the heat and let the beans sit for 1 hour.  Drain and rinse the beans; set aside. 

In the same pot, heat the olive oil over medium heat.  Add the leeks and onion and cook for 5 minutes, stirring often.  Add the celery, carrots, and garlic and cook for 10 minutes more, stirring often.  Add the beans and water.  Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.  Add the vegetable base, rosemary, and pepper, and cook for 40 minutes more, until the beans are soft. 

Carefully transfer 3 cups of the soup to a blender.  Puree and return to the pot.  Stir in the lemon juice.  Add salt and pepper to taste. 

Sprinkle each bowl with a pinch of extra rosemary and Parmesan cheese if desired, and serve with a lemon wedge. 

Print Friendly