Vegetable Beef Stew

I've been craving a good stew for a very long time. When I plan to make it the kids tend to sway me to make something else. Last night I decided to make this stew and it was vanished before you knew it! I like to make a little extra for lunch the next day, but unfortunately there was nothing left. The aroma of this stew is truly intoxicating. Even though stew is considered a winter comfort food, I love making this dish using farm fresh vegetables of the season. If you're a vegetarian, skip the meat. It's just as good.

Meat and Vegetable Stew With Brown Rice

Meat and Vegetable Stew With Brown Rice


1 can (14oz) pureed tomato or use fresh, tomato
250 gr. stewing beef
1 zucchini, chopped
2 small potatoes, peeled and cubed
3/4 cup mushrooms, sliced
1 bell pepper sliced into strips
1/2 onion finely chopped
1 tsp fresh parsley chopped
1/3 cup red wine
4 tbsp. olive oil
salt and pepper to taste

Steamed brown rice.

Directions:

Sautee the meat and chopped onion with 2 tbsp. of olive oil until meat has browned. Add the red wine and let simmer for about 5 minutes. Add the potato, bell pepper, mushrooms and zucchini. Stir until softened. Now add the tomato, remainder 2 tbsp. of olive oil and parsley. Add about 1/2 tsp. each of salt and pepper. Taste and add more if desired. Slowly simmer the stew for a good 30 minutes or until sauce has thickened. Serve over steamed rice or eat it on it's own.

Meat sautéing in wine

Stew cooking with sauce 

Quinoa Salad

Quinoa has been my go to grain. I make it for breakfast, and now I have created a salad recipe which is absolutely delicious. Great served as a side dish with fish or meat.







Quinoa Salad

Quinoa Salad

1 cup quinoa, cooked and cooled
1 small cucumber, chopped
2 chopped green onions
1 tomato, seeded and chopped
1/2 green pepper, chopped
1/2 cup sliced black olives
1/4 cup feta cheese


Dressing

juice of half a lemon
3 tbsp. olive oil
1/4 tsp. salt and pepper
1/2 tsp. greek oregano or regular oregano


In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper and set aside

In a larger bowl combine all the ingredients and stir in the dressing. Refrigerate before serving.

I would make this salad ahead of dinner or your event. The flavors will blend while refrigerated preferably overnight.

Roasting Peppers 101

In my family we try our hardest to keep the Italian tradition. My mom has continued to teach me cooking traditions that were taught to her when she was growing up. In the Fall, we usually buy a bushel of peppers at the local farm and  dedicate a day to roast our peppers outside on the barbeque. We have an assembly line to clean, season and preserve the peppers. We also cut up raw peppers, bag and freeze so we have peppers readily available and at a fraction of the cost.

Another family event that we do to keep our traditions and family ties strong.

It is now spring and have run out! I haven't had a chance to take out my barbeque so I've decided to roast my peppers which is just as yummy. Great as a side dish, or a topping in a sandwich. Veal on a bun perhaps?




Roast your pepper until well cooked

Split, remove seeds and peel. Be careful, it's hot!


 

Slice peppers and wash (to remove remnant seeds)

Season with olive oil, salt and pepper.