Food Friday: Veggie Orzo Beef Stew

GUYS!  I made soup and it is SO GOOD!  I had a bunch of old/leftover veggies, so I kinda started with that and decided I wanted to use some random ground beef and some pasta.

I'm labeling this a stew because I figure I could eat it with a fork if I wanted.  That's my soup/stew line.  Eat with a fork & sop up the juice with bread = stew.  Spoon required = soup.

 

So much goodness all in one bowl.  I love it when things work out better than I expect.  Below is what I used, but feel free to substitute for what you have on hand.  The great thing about stew is that it thickens while it stands too.  You can add water each time you reheat to make the stew stretch a bit further.  This was also obscenely cheap.  It cost somewhere around $7 for the whole pot.

Here's the printable, which opens a print dialogue box in a new window.

Veggie Orzo Beef Stew

Ingredients:

3/4 pound ground beef, cooked and drained

4-5 cloves of garlic, minced (about 4 teaspoons)

1 medium onion, small dice ~1/4"

1 potato, small dice

8 celery stalks, chopped to 1/4"

8 oz baby carrots, chopped to 1/4"

1 can of peas

1 can of corn

6 cups water

6 teaspoons beef bullion granules (or 6 cubes)

1 tablespoon black pepper

1 teaspoon paprika

1 teaspoon red pepper

1/2 teaspoon white pepper (can omit if it's not in your pantry)

1 teaspoon oregano

1 teaspoon salt

1 bay leaf 

2 cups orzo pasta

2 more cups water

3 teaspoons corn starch

  

Directions:
In a large stock pot, combine everything except the corn starch, the second amount of water, and the orzo pasta.  Bring the pot to a boil.  Once boiled, turn down to a simmer.  Cook for 45 minutes.  Add the orzo pasta and the second amount of water if needed.  Simmer for 15 minutes more.  Stir in the corn starch at the very end.  You may want to mix the corn starch with a bit of water before adding it to the pot.  That will prevent lumps.  I did not do this, but I also didn't have consistency issues when I tossed the corn starch in the pot and stirred.  YMMV.  That's it!

This is a fairly low-maintenance recipe once the chopping, ground beef browning, and boiling is done.  You just kind of set it and forget it.  Stir it a couple times an hour or whatever and you can leave it on low heat all day.  I cooked the soup long enough for the onions to basically disappear.

Food Friday: Pear Brownies

I know it's not Friday yet.  I wanted to post this simple recipe in case you need any last minute desserts for Thanksgiving.  These aren't really brownies or blondies, but what else do I call gooey bars of delicious?

On to the recipe (you can skip down to the bottom for the written or grab the printable here).

 

What you need:  flour, sugar, vegetable oil, cinnamon, vanilla, eggs, salt, baking powder, and a large pear

 

3 eggs in a bowl

  

Whisk the sugar and eggs together until light and fluffy (sort of custardy)

 

Add the vanilla and the oil

 

Cinnamon is one of my favorite spices.  Add a heaping teaspoon of that (or more if you are me).

 

I love the way stuff looks when it's being mixed together!

 

Sift in 1/2 teaspoon salt, 1 teaspoon of baking powder, and 2 cups of flour

 

Mix it all up

 

Gently fold in the pears (or apples)

 

Spread in a 9x13 pan (the yellow on mine is that baking spray stuff.  Pam maybe?  I didn't really need it for this pyrex pan, but I wasn't taking any chances.)

 

  

After about 40 minutes, you get this delicious gooey hunk of amazing with a creme brulee-esque top.  I ate mine with some greek yogurt because I like that sweet/tart flavor combo.

 

 

The entire pan disappeared before I could take photos the first time I made these brownies.  This is my second go at them.

 

I was so tempted to grind some of this cinnamon sugar on top of my yogurt.  I thought it might be overkill, but now I wish I had.  That yogurt looks so plain next to the brownies.

Have a recipe. (Link opens printable recipe in a new window)

Pear Brownies
Ingredients:
3 eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
3/4 cup vegetable oil (increase to 1 cup if using apples)
1 heaping teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
2 cups all-purpose flour 
2 cups diced pears (or apples)

Directions: 
Heat oven to 350­°.  Whisk eggs and sugar together until light and fluffy.  Add vanilla and vegetable oil.  Stir in cinnamon.  Sift salt, baking powder, and flour into the wet ingredients and stir to combine.  Gently fold in pears (or apples).  Bake for 35-45 minutes in a 9x13 baking dish.  If using aluminum, grease the pan.

Freezer Friday: Blueberry Froyo

 It's been a while since I posted an ice cream recipe.  Might have something to do with winter?  We had a winter here in Florida by the way.  We had a snowpacolypse complete with ice cover for days.  DAYS PEOPLE.  We were housebound the day after the storm.  The DOT put sand on all the bridges to help melt the ice.  Yes I know you are supposed to use salt, but we don't exactly keep stores of that around.  Now that we are back to sunny/rainy days here in Florida, it's time for a cold, sweet treat.

 Blueberry Froyo

 

Ingredients:

1 - 1 1/2 cups blueberries, fresh or frozen (I don't love blueberries, so I used less)

3/4 cup granulated sugar, divided

1 teaspoon lemon juice

2 cups vanilla yogurt (I used Chobani)

1/2 cup milk

2 teaspoons vanilla extract

 

Preparation:

Add blueberries, 1/4 cup sugar, and 1 teaspoon lemon juice to a medium saucepan and cook on medium heat for about 15-20 minutes.  While the blueberries are reducing, mix yogurt, remaining 1/2 cup sugar, milk, and vanilla extract in a bowl.  Once the blueberries are reduced enough, strain the blueberry syrup into the yogurt mixture and stir to combine.  Put the strained blueberries and the separate froyo mixture in the refrigerator to cool for a minimum of three hours.  Once the froyo base is cold again, cream it up in your ice cream maker according to manufacturer's directions.  When there is about 5 minutes of churn time remaining, add in the cooked blueberries.  If you add the berries too early, they tend to sink to the bottom of the bowl.  We want even berry goodness throughout the froyo.  You can choose to eat this soft-serve, or let it firm up in the freezer for a few hours before diving in.  Enjoy! 

 

(Aside:  I like chunks in my ice cream and froyo, so I added the cooked fruit back during the process.  You can throw away the berries if you want smooth froyo.  If that's the case, you might want to reduce the blueberries even more and make a sort of sauce instead.)

Cast of Characters:  Blueberries, vanilla yogurt, lemon juice, milk, vanilla extract, and sugar (suprisingly absent from the photo)

Put blueberries, 1/4c sugar, and 1t lemon juice in a medium saucepan and reduce for about 20

minutes

 

This is what you will end up with after 20 minutes--just a slightly thicker consistency, but definitely not syrup (yet.  Besides, you would first bring water/sugar/fruit mixture to a boil, then simmer for 15-20 minutes on a low heat in order to get a good syrup. /tangent)

 

Combine 2 cups vanilla yogurt and 1/2 cup sugar in a bowl

Add 2t vanilla extract and 1/2 cup milk

Strain liquid from berries into the yogurt mixture

Stir and marvel at the tie dye fancy

 

Tie dye effect is mixed away.  Be sad for a minute and then remember you will have tasty noms later!  Be happy again! 

Add berries back when you have about five minutes of churn time left

C'est fini!

Hope you get a chance to relax and have something delicious this weekend!
~elle

Food Friday: Chicken & Chorizo Paella

I made my delicious paella for thesnarkyllama's knit-in last weekend and I wanted to share the recipe with you.  I was so surprised at how quickly the paella went.  Everyone loved it!  Makes the nurturer in me feel awesome!  Paella as I make it is a really easy dish to make.  Paella in Valencien Spanish means pan and the dish as it originated was a wide shallow pan layered with rice, rabbit, seafood, and vegetables.  I don't eat seafood and vastly prefer a Mexican style paella.  This dish isn't the most aesthetically-pleasing out there, but it's flavor more than makes up for that.  This is my recipe and when I was making it, I was all "it's my food; I do what I want."  So in went this and that.  You can use this as a base and customize it as you prefer.

Chicken and Chorizo Paella

Ingredients:
1 pound Mexican Chorizo
1 pound boneless, skinless chicken breasts (or your preferred section of chicken)
1 large yellow onion
2 tomatoes
2 green bell peppers
3 large cloves of garlic, minced or 1 Tbsp
1 tsp paprika
1 tsp black pepper
1/2 tsp salt
2 cups rice
1/2 cup quinoa
4 cups chicken stock (16 oz box)

Cooking instructions:
Cook chicken until no pink remains; set aside to cool.  In the same pan, brown chorizo sausages.  Depending on the brand you buy, your sausage may end up in crumbles.  This is totally fine.  While the chicken and/or sausages are cooking, chop the vegetables into approximately 1/2" squares.  Keep the tomatoes in a separate bowl from the peppers and onions.  In a big pot, combine the rice, quinoa, and chicken stock and bring to a boil.  At the same time, break the chicken up into smaller pieces.  Once the rice is boiling, add everything else except the tomatoes, lower the temperature to medium-low, and cover to simmer. When the edges of the onions start becoming translucent (about 10 minutes), add the tomatoes.  Stir occasionally to keep the rice from sticking.  It's done when the rice is cooked through and all the chicken stock is absorbed.  This usually takes about 45 minutes.

You could also make this in a crock pot.  I'm very inexperienced when it comes to cooking in a crock pot, but this is my guess on how to make this recipe that way.  Follow all the instructions above except cook the rice, quinoa, and chicken stock on their own in the crock pot for about an hour on high.  Then add everything else and allow to cook for probably 4 more hours.  There is a lot of moisture in the vegetables to cook away.

Quinoa was something I added just because I had some sitting there.  You could easily skip that or add more rice in it's place.  You could also use water instead of chicken stock.  The flavor won't be quite the same, but it will be tasty anyway.  I also hear people love shrimp in their paella.  You would want to add those in the last 8-10 minutes of simmering so they don't get balloony.  I forgot to add a bay leaf to this latest paella.  Those add a good flavor especially if you use water instead of chicken stock.

Helpful tip about chorizo:  That stuff is GREASY.  Drain that meat before you add it to the big pot.

Try it.  Love it.  Tell me all about it!  The printer-friendly version is here.  (link will open in a new window)

Freezer Friday: Happy Ending Ice Cream (Chocolate Stout)

 I finally made the chocolate stout ice cream!  I made mine with Sweetwater Happy Ending, an imperial stout with notes of cocoa, roasted malt, and vanilla.  The beer pours heavy with a medium body.  It has a creamy mouthfeel and is highly drinkable in spite of the high alcohol content.  This is one of my favorite beers.  It's a seasonal, available sometime around January.  Sweetwater has been a bit ahead lately, so maybe I'll get to restock this beer in November.  I'm down to one now, which might need to be another batch of ice cream.  This stuff (the beer and the ice cream) is so good!

 Happy Ending Ice Cream

 

(I forgot to take a cast of characters photo, so just follow along.  As usual, I will post the recipe towards the bottom of the post.)  Whisk 4 egg yolks together in a small bowl.

  

Heat 1 cup of milk and 1/2 cup sugar in a small saucepan over medium-low heat.  It is warm enough when bubbles being forming around the edge of the pot/pan.

 

In a medium-sized bowl, melt 1.25 cups chocolate chips.  I used Ghiradelli 60% cacao bittersweet chips.  You want to use the best chocolate you can find (within reason, of course).

 

Here they are all melted.  It took about 90 seconds in the microwave, but I whisked the chips down every 30 seconds to keep the chocolate from burning.

 

 Whisk the warm milk and sugar into the egg yolks until thoroughly combined.

 

Strain the milk/egg mixture into the melted chocolate.  Straining is important!  You don't want egg chunks in your ice cream.  Straining is gaining.  Or braining.  Or something.

 

Whisk in 1 cup of heavy cream and 2 teaspoons vanilla.

 

And now for something completely different...add in beer!  You only need 3/4 cup, which is exactly half your bottle.  That means you have to take one for the team and drink the other half of the beer.  I know.  It's amazing, right?  Obviously I'm singing praises to the beer gods for bringing me Happy Ending, but don't feel like you can't make this ice cream  if you don't live in the southeast like me.  You can use Guinness (blah), Dogfish Head World Wide Stout, New Belgium 1554, and countless others I'm too lazy to think up right now. 

 

The carbonation in the beer will make your ice cream base magical fizzy.  Please allow the base to chill in the fridge for several hours or overnight.  Once it's properly cold, churn the base in your ice cream maker according to the manufacturer's directions.  Scoop.  Eat.  Sigh with pleasure.  Tell your friends.  Eat the rest of the ice cream without sharing.  That last one's just me?  Well. . .

 

I thought photographing the ice cream in a Sweetwater pint glass was appropriate.  Don't you agree?  I need to share this on the Sweetwater blog.  I think they'll like that.

 

See those amazing flecks of chocolate?  It's a nice bonus when you shove a spoonful in your mouth. It's kinda like the coffee grounds in the bottom of your cup at the fancy coffee places, but in a good way.  Not in the "crap, the filter fell down AGAIN" way.  And the chocolate melts.  Bad example?  Here's another picture to distract you from my nonsense:

 

This pint glass is from the 420 festival last year.  420 is Sweetwater's flagship brew.  It's a pale ale, but it has more hop than Bud Light or Miller Light do.  OHGAWD.  I can't believe I just wrote those words down.  Ick ick.  Why people drink that stuff I just don't understand.  Sweetwater 420 is much better and it's only $1 more a six-pack.  

 

Ice cream.  I ate a bunch already.  I need to control myself.

 

So..."Don't Float the Mainstream" and make yourself some Happy Ending Ice Cream!

Happy Ending (Chocolate Stout) Ice Cream

Ingredients:
1 cup whole milk
1 cup heavy cream
4 egg yolks
3/4 cup Sweetwater Happy Ending (or other stout) 
1.25 cups chocolate chips (the darker, the better)
1/2 cup sugar
2 teaspoons vanilla

Preparation:
Heat 1 cup whole milk and 1/2 cup sugar in a small saucepan over medium-low heat until it just begins to bubble on the edge of the pan.  While the milk/sugar mix is heating, whisk egg yolks in a small bowl and set aside.  In a medium bowl, melt chocolate chips in the microwave.  This will take about 90 seconds, but stir the chips every 20-30 seconds to keep the chocolate from burning.  Once the milk is bubbly on the edges, whisk it into the egg yolks.  Next, strain the milk/egg mixture into the melted chocolate and mix thoroughly.  Add in the vanilla, heavy cream, and Happy Ending and whisk until combined.  Allow the ice cream base to chill thoroughly before churning it in your ice cream maker according to the manufacturer's directions.

Enjoy!

Recipe: Pear Pie

I grew up on a big chunk of land that happened to have something like an orchard on it.  We made so many apple pies.  My property now has several pear trees on it and I have an abundance of pears between August and October every year.  I adapted the apple pie recipe I remember as a kid into this pear pie recipe.

You start with a basic crust.  I prefer butter crusts.  You can use whatever your favorite crust is.  My recipe is 1 1/4c flour, 1 stick of butter, and 2-4 tablespoons cold water.

 

I can't be the only person with a dedicated pastry board right?  

 

Roll your crust out to slightly larger than your pie plate.

 

I cut off any excess bits and add them to the thin parts on the sides of the pie plate. I never can get it perfectly round.  

 

These photos were mostly a last minute, "Oh.  I should post this on the blog." kind of thing.  You will need ~5 pears, peeled and chunked.  Add 2 teaspoons of cinnamon, 1/2 cup sugar, 1 tablespoon each flour and cornstarch (or 2 tablespoons of one.  My pears were extra juicy and I wanted the cornstarch to absorb that juice.), and a scant 1/4 teaspoon of salt.  I use scant 1/4 frequently.  It's not to sound like one of the cool kids.  I don't have a measuring spoon smaller than 1/4.  And I figure if you are only adding 1/8 of a teaspoon, you can afford to fudge the measurement a little.  I ain't trying to be a gourmet chef over here.

 

So mix all that stuff together and put the pears on top of your crust.  

 

Here's the best part!!  The crumb topping.  Get another stick of butter.

 

And melt it all down!  (This is totally healthy for you. . . )

 

Add 1/2 cup brown sugar.

 

And 1 cup flour.

 

Mix mix mix until it's thoroughly combined.

 

Oh.  I forgot this part.  Take another tablespoon or so of butter and chunk it up into smaller pieces.  Sprinkle those around the pears.  Squirt with some lemon juice.  You can kind of see I started here.  You will take the brown sugar crumble and sprinkle it over the top.

 

You will have enough to cover the entire top.

 

Oh yes.  It's looking good.  Toss the pie (not literally toss) into a preheated 400º oven for 10 minutes.  Then lower the temperature to 350º and allow to bake for another 30-45 minutes.  The pie is done when you stick a fork in it and it easily pierces the pears.

 

My crumble top is so dark because I forgot to lower the temperature after 10 minutes.  I got sucked into candy crush.  Five extra minutes at 400º is all it took to brown that top.  :(  You definitely need to cook the crust at the higher temperature first to keep the crust crusty.  Without the higher temp or prebaking, the crust will end up all gooey on the bottom.  I don't like that. Crusty crust is where it's at.  Here's a photo of the slice at room temp on a dirty plate.  That's what happens at BBQ/potlucks!

 

Pear Pie

Ingredients:

Crust:

1 1/4c all purpose flour

1/4 teaspoon salt

1 stick (1/2 cup) butter

2-4 tablespoons cold water

Pie:

5 pears, peeled and chunked

1/2c granulated sugar

2 teaspoons cinnamon

1 tablespoon flour

1 tablespoon cornstarch

scant 1/4 teaspoon salt

1 teaspoon lemon juice 

2 tablespoons butter, cut into pieces

Crumble topping:

1 stick (1/2 cup) butter

1c flour

1/2 cup brown sugar

Preparation:

Preheat oven to 400º

 

For crust:  Cut butter into flour and salt mixture until course crumbles form.  Add water a tablespoon at a time until the crust holds together.  Chill for a bit (I honestly usually skip this step, but crust fanatics will whip me with a feather if I don't tell you to chill the crust.  Whatever.  I'm lazy.)  Roll the dough until it is slightly larger than the pie plate.  Gently place the crust into the pie plate and cut off the excess from the top.  Set this aside while you get the filling together.

For pear filling:  Mix pears, sugar, cinnamon, flour, cornstarch, and salt together in a bowl until everything is thoroughly incorporated.  Dump the pears into your prepared pie plate.  Dot the pears with pieces of butter and squeeze the lemon juice over the top of the pear mixture.  

For crumble:  melt 1 stick of butter.  Mix flour and brown sugar with the butter until thoroughly combined.  Taking a handful of this mix at a time, gradually sprinkle/crumble the mix over the top of the pears until the top is covered.

Bake for 10 minutes, then lower the oven temperature to 350º and bake for another 30-40 minutes, or until a fork inserted pierces the pears with little to no resistance.

                                                                                                                  

I'll work on getting a printable version of this recipe up over the next week.  I've been fairly lazy about doing that.  The only way I know how to make a printable version is by using a google site and that's just more work.  It's not really that much extra considering I can cut/paste from one location to the other, but still. 

This recipe is just like apple pie, but with pears!  People think pear pie is weird,
but try it try it, you will see!
Pear pie is tasty.  Listen to me!