Hello Cooking Buffs and Recipe Lovers!
Polly Motzko’s Christmas Eve Stew 2009
By Paulette Le Pore Motzko, Copyright December 2010
CookingUpAStormInCA@gmail.com
Join my new Cooking Blog entitled: Cooking Up A Storm in Southern CA!
http://cookingupastorminsouthernca.blogspot.com/
I realized that after the soup was on the last leg of simmering on the stove, that I stayed with the festive theme of green in the zucchini and the red grape tomatoes…really looked great and tasted even better. I was just cooking with what I had on hand. I would have used the wine called for in the original but I couldn’t get the wine bottle open! I laugh about this one, because I ran out of so many things I thought I had and kept improvising, but it made it almost better than the original! Through being creative and using new ways with what I had in my pantry, “Christmas Eve Stew” was born! I served this with my new Italian Cream Biscuits with Mozzarella for my parents who were very appreciative.
Greatly Adapted from Burgundy Beef Stew on BettyCrocker.com website. You can see the original framework that I created my version from at:
http://www.bettycrocker.com/recipes.aspx/burgundy-beef-stew/67cfedf8-c8fe-4b49-9d46-e05f4fdcff4d
| 3.5 | lb beef stew meat, cut into 1-inch pieces |
| 1/2 | All-purpose flour-or enough flour in a bowl for dredging the meat you have |
| 1 can | Cream of Mushroom soup plus enough water to cover meat and vegetables |
| 2 | Tablespoons Emeril La Gasse’s Basic Seasoning-deepens the color and flavor |
| 1 1/4 | teaspoons salt |
| 1 | Pack Knorr Au Jus Mix-really gives a good, rich flavor to the roux mixture mixed with the beef juices |
| ¼ cup | Extra Virgin Olive Oil |
| 1 lb. | Frozen carrot slices-no need to thaw-they will cook as the stew simmers |
| 8 | Very small zucchini, sliced with a mandoline |
| 6 | Small, uniformly sized red potatoes-using a mandolin to get nice thin slices |
| 1 cup | Grape tomatoes-added the last hour of cooking-use tomatoes that are not mushy but slightly firm |
| 2 cups | Pearl onions-parboiled and peeled (I would use frozen if I had to do again because peeling these are very time consuming!) |
|
|
|
|
|
|
|
|
|
|
| . | 
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| . | In very large Emeril La Gasse stockpot or better yet-non-stick large skillet-heat the extra virgin olive oil and then add the meat, that has had all the fat removed and then dredged in a little all purpose flour-to the pan. Brown until the juices of the meat are locked in and you actually see a browned look on the meat. |
| . | Add all the vegetables, except the grape tomatoes, to the pot and cover with a mixture of the cream of mushroom soup-full strength-and water….enough to cover all the meat and vegetables. Once you get the meat and vegetables to a simmer, then add the Knor Au Jus seasoning package. It was an emergency substitute but it came out really great! |
| . | Reduce heat. Cover and simmer about 1 hour 30 minutes or until beef is tender. |
| . | Add 2 Tablespoons of the Emeril La Gasse basic seasoning mix or you could probably add any one of his and it would be good. That is the only one I have…right now anyhow. This seasoning really made the stew. |
************************************************************************
Piccolini & Cheese with Black Bean and Corn Salsa
Created January 2010 by Paulette Le Pore Motzko (Polly Motzko)
http://www.CookingUpAStormInSouthernCA.blogspot.com
http://www.GroupRecipes.com/people/pollymotzko
Ingredients:
12 oz. 2% Velveeta cheese, cut into small cubes
I weighed mine on a small kitchen scale
2 cups mini piccolini pasta wheels-these are great because they cook in only 7 minutes!
1/3 cup half and half
Half of a 1 pound bag of Fiesta Vegetables or your choice of veggies-steamed in the microwave in the bag for 1 minute.
2 cups of Black bean and corn salsa-I used Wal-Mart Blend, which was great and half the price of most brands.
Directions:
Microwave the cheese and half and half until the cheese melts, which will vary depending on the wattage of your microwave. Just melt it in a microwave safe very large dish-like a 9 x 13 square.
By melting it in the dish, you are eliminating the step of cleaning out a saucepan and waiting much longer to do it over the stove. The microwave excels at doing sauces and you can melt it in the pan that the cooked pasta will go into.
By putting it in a large, flat dish, it will be easier to mix the sauce throughout evenly too.
After the 7 minutes cook time, drain the cooked pasta and then add it to the melted cheese sauce.
Then, stir in the black bean and corn salsa until blended throughout and then stir in the cooked veggies.
This is a much lower fat version of the Macaroni & Cheese we all grew up with. I like using the Velveeta verses making a roux and white sauce mixture, then adding the shredded cheese to it.
I had never seen the 2% Velveeta and it saves a substantial amount of fat by using it, and with the other flavors and ingredients you’ll not only be eating more vegetables, which we should all do, but you will get full faster-eating less overall.
You can vary the salsa to any of the thousands that there are out there.
One of my favorites is Trader Joe’s Roasted Garlic Salsa-and it would be great in this dish too.
Enjoy! My parents loved this dish and this lasted 2 days around my house!
Pastitsio-12 Servings
Out of the Recipe Collection of Paulette Le Pore Motzko
CookingUpAStormInCA@gmail.com
http://www.CookingUpAStormInSouthernCA.blogspot.com
The Complete Book of Greek Cooking by The Recipe Club of Saint Paul’s Greek Orthodox Cathedral
Pastitsio is a layered pasta casserole that is extremely popular because it uses simple, basic ingredients.
THIN CREAM SAUCE
4 Tablespoons butter
½ cup all-purpose flour
1 cups hot milk
2 egg yolks
THICK CREAM SAUCE
4 cups milk
4 eggs
½ cup all-purpose flour
FILLING
1-1/2 cups chopped onion
2 pounds ground beef
4 tablespoons butter
2 tablespoons Italian tomatoes, chopped
1 cup tomato sauce
1 teaspoon dried oregano or 1 tablespoon fresh oregano
Dash of ground cinnamon
Salt and pepper to taste
1 tablespoon minced garlic
1-1/4 pounds tubular pasta like ziti #2
½ cup breadcrumbs
1 cup grated kefalotiri or Parmesan cheese
Prepare the sauce:
Melt butter in saucepan. Stir in flour and cook until mixture turns golden. Gradually stir in hot milk and cook, stirring, until sauce is smooth and hot. In a small bowl, beat egg yolks, and then briskly stir in 1 cup of hot milk mixture. Pour egg milk mixture into remaining sauce. Stir and remove from heat without cooking the eggs.
Prepare thick sauce:
Heat milk to a simmer and set aside. In a bowl, beat eggs with flour. Gradually stir hot milk into egg mixture. Return to saucepan and cook, stirring constantly, until mixture is quite thick. Do not boil after eggs have been added.
Brown chopped onions and meat in butter. Add tomatoes, tomato sauce, spices, and seasonings. Cover and simmer for 30 minutes, or until liquid has been absorbed. Cool.
Preheat oven to 350 degrees.
Cook pasta according to package directions, and drain. Sprinkle breadcrumbs into a buttered 11 x 14 x 2-inch baking pan. Place a layer of pasta in the baking pan, then add half the thin cream sauce. Add meat. Sprinkle with ¼ cup grated cheese. Add another layer of pasta and sprinkle with ¼ cup cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinkle with remaining ½ cup cheese. Bake for 1 hour, or until golden.
Let stand 15 minutes to cool, and cut into squares. (Note that you cannot cut the Pastitsio easily unless you cool it for 15 minutes.) When ready to serve, reheat in hot oven.
NOTE: This dish can be prepared a day in advance, adding the thick cream sauce just before baking the dish.
*********************************************************
If there are features that you would love to see here, then tell me! You can email me at: CookingUpAStormInCA@gmail.com and I will do my best to please!
This is going to be a labor of love and I hope, in time to establish myself as a Food Writer. I would love to do feature articles in Food Magazines and journals, but that will come in time.
Happy Cooking and Baking and Enjoying and Savoring!
Also, in time there will be a happy discovering of new recipes that I hope you will come to get to know.
Polly Motzko
To see Polly Motzko's Recipes pages on Group Recipes go to:
http://www.grouprecipes.com/people/pollymotzkohttp://www.grouprecipes.com/people/PollyMotzkoFoodWriterCheck me out on Food Buzz at:
http://www.foodbuzz.com/foodies/profile/polly+motzkoHappy cooking!
Polly Motzko
Posts
No kneading required. Great for breakfast or serve rustic wedges with a salad.
ReplyDelete* Currently 0.00/5
* 1
* 2
* 3
* 4
* 5
Rating: 0.0/5 (0 votes cast)
This recipe makes 1 casserole
INGREDIENTS
Active Dry Yeast 2+1/4 tsp
Bread Flour 2+3/4 cups
Oatmeal, quick or regular 1/2 cup
Salt 1+1/2 tsp
Water 1 cup
Vegetable Oil 3 TBSP
Molasses, light 3 TBSP
Egg, room temperature 1
DIRECTIONS
Combine yeast, 1½ cups flour, oatmeal and salt. Heat water, oil and molasses to 120°-130°F. Add liquids to flour mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, gradually stir in remaining flour to make a stiff batter. Scrape batter from side of bowl. Cover; let rise in warm place until doubled, about 30 to 40 minutes.
Stir down batter. Pour into 1½ - or 2 - quart casserole. Let rise in warm place about 30 minutes. Bake in preheated 375°F oven 40 to 50 minutes or until well browned on sides and top. Remove from casserole. If desired, brush with butter; cool on rack.
*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
Whole Wheat Sourdough Bread
ReplyDeleteWith the added goodness of the whole wheat starter and flour, this dough can be used either to make loaves or to shape into sandwich or dinner rolls.
* Currently 3.00/5
* 1
* 2
* 3
* 4
* 5
Rating: 3.0/5 (2 votes cast)
This recipe makes 1 loaf
INGREDIENTS
Small Medium Large
Water 1/2 cup, plus 3 TBSP 3/4 cup, plus 2 TBSP 1 cup, plus 3 TBSP
Vegetable Oil 1 TBSP, plus 1 tsp 2 TBSP 2 TBSP, plus 2 tsp
Whole Wheat Sourdough Starter 3/4 cup 1 cup 1+1/4 cup
Whole Wheat Flour 2+1/4 cup 3 cup 4 cup
Salt 1 tsp 1+1/2 tsp 2 tsp
Sugar 2 tsp 1 TBSP 1 TBSP, plus 1 tsp
Active Dry Yeast 1+1/2 tsp 2+1/4 tsp 1 TBSP
DIRECTIONS
Bread Machine Method
Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select whole wheat or basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Mixer Methods
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.
Hand-Held Mixer Method
Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in whole wheat flour and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method
Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
Have all ingredients at room temperature. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.
Somehow the title of the above recipe didn't get on there...it is Whole Wheat Batter Bread and very EASY!!! :-)
ReplyDeleteCalzones by SAF/Red Star Yeast
ReplyDeleteThis recipe makes 12 Calzones
INGREDIENTS
Water 1 cup
Olive Oil 2 TBSP
Bread Flour 2+1/2 cup
Salt 1+1/2 tsp
Active Dry Yeast 2+1/4 tsp
Filling
Mozzarella cheese, shredded 2 cup
Pizza sauce 1/2 cup
Parmesan cheese 1/4 cup
Black olives, coarsely chopped 1 cup
Green pepper, thinly sliced 1/4 cup
Garlic, minced 2 cloves
Mushrooms, thinly sliced 1 cup
Onion, chopped 1/4 cup
DIRECTIONS
Bread Machine Method
Have liquid ingredients at 80°F and all others at room temperature. Place into pan in the order listed. Select dough / manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping and Baking directions below.
Combine yeast, 1-1/2 cups flour and salt. Heat water and oil to 120º - 130ºF.
Stand Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Shaping and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough in half; cover. Let dough relax 10 minutes. Shape each half into a smooth ball; roll or pat into 10-inch circles. Place 1 cup mozzarella cheese on half of each circle, leaving a 1-inch border. Add other ingredients in order listed. Fold half of circle over filling to make half-moons. Fold both layers of edges up and press into dough; press again firmly with tines of fork to seal.
Lightly grease, or dust with corn meal, a heavy-duty baking sheet that will not warp in extreme heat. Place calzones on sheet; do not let rise. If desired, brush gently with 1 teaspoon olive oil. Prick top several times to allow steam to escape. Bake on middle rack in preheated 400°F oven 20 to 25 minutes or until golden brown. Let rest 5 minutes; slice into wedges. Serve hot, either plain or topped with seasoned tomato sauce.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.