sweet pepper relish beef stew

I apologize for this beef stew not being very photogenic.
My goal, my job, my desire in doing this blog is to share with you all my very best food creations.
And at times there won't be "pretty" photos.
When those times occur I struggle with whether or not I should share it with you.
And then my gut kicks in and says 'share, most definitely share, simply for the fact that it was so tasty, and most people will not care about the photo but how it tastes'.
Truth right?
So this little creation came about when I had some really good, fresh local beef from whole foods sitting in the freezer and absolutely nothing in the fridge or cupboards in which to braise/bake it with.
Until I saw the sweet pepper relish en masse (I always keep 3-4 jars in the cupboard because of my obsession with it tastes good).
Tasty, oh it's tasty, but had I added some parsley to it I think it might have freshened it up a bit photo-wise.
Speaking of parsley, who here has one of those Aero Gardens?
I have wanted to get one for a while, but wasn't sure if it's any good.
I would love to have fresh herbs year-round.
Do you know if the herbs are gmo-free?

If you're looking for an easy, tasty, one-pot beef stew then print out this recipe.
Yes, one pot, ok two if you count the other bowl in which I soaked the beef in Coke beforehand.
I cooked everything in my le creuset pot: sear the beef, add in the rest of the ingredients and cook for a few hours.  Quite easy.  I served the stew over roasted then smashed potatoes.






sweet pepper relish stew
print recipe

1 pound beef stew meat
1 can (12 ounces) of Coke (not diet) for marinating
1-2 TB olive oil
1 envelope dry onion soup mix (from a 2-ounce package)
1/2 cup tomato ketchup (more or less)
1 large onions, slice in long slices
2 whole bay leaves
4-5 TB sweet pepper relish (I used the one from Trader Joe’s)
salt & pepper

Cook notes:  
you might need an extra can (12 ounce) of Coke (use about ½) to add to the pot before or during it’s cooking process. Make sure you use a good, heavy-bottomed pot with a tight fitting lid.

Place beef in a glass or other non-reactive bowl, pour in the coca cola, cover and marinate in fridge for at least 2-3 hours.
After you’re done marinating, remove meat from the Coke marinade; pour the marinade through a sieve and reserve the juices to the side (we will use some of this).
When ready make the stew, heat up a large stockpot (or other heavy-bottom pot with a cover) with the olive oil over medium heat.  Sear the meat quickly, no need to cook through, we just want a sear. Might have to fry in batches.  After done frying, place meat to the side, and add to the pot the onions, cook until browned.
Deglaze the pot with a bit (1/4 – ½ cup or so) of the Coke marinade, just enough to get up all the browned bits on bottom of pan.
Add in the tomato ketchup, then add in the beef, the bay leaves, a few dashes of salt & pepper and mix.  Cook until you have a nice thick sauce and everything is well mixed.  If your stock base is low on liquid just add in more of the reserve marinade or the extra can of Coke on standby.  You don’t need a lot, we don’t want to boil the meat in juices, just enough to cover up the meat. Cover pot and cook on low heat for a couple hours.  The cooking part shouldn’t take long, since we’re using cubes of beef stew.
At the last 15 minutes of cooking, I added in the sweet pepper relish, stirred and let it get nice and thick.  If the beef stew is too thick for your liking, add in a bit of Coke or beef stock to thin it out.
When ready to serve, remove the bay leaves and serve over roasted/smashed potatoes. Or you could serve over rice, sweet potatoes, French fries, butternut squash…..
This made about 3 – 4 servings

friday links

Happy Friday!

Isn't girl scout season right around the corner?
Have you seen my coconut-caramel shortbread bars?
They are the child of a samoa cookie + twix bar.



Have you done a savory pie yet?
A little hand pie is quite easy.  Come see how with my raspberry-cheddar hand pies.
Trust me when I say I did not make perfect little squares--who cares if they're crooked; it's rustic.


Scones are the best vehicle for holding multiple flavors and textures aren't they?
My strawberry-white chocolate cream scones are one of my favorite ways to use up rotting berries, eat warm butter on scones.


Smoked gouda & walnut crackers--if you're into savory, cheesy, buttery rich crackers.
Easy to make for the superbowl!


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Have a wonderful weekend!

nutty gingerbread snack cake with molasses glaze (one bowl, no mixer)

I have to admit, I'm loving the creative side of my brain these days.
It's been giving me a boatload of ideas for one-bowl recipes.
I know a lot of you LOVED the brownie recipes (plain and caramel-pecan), and were thrilled not to have to shell out and clean your kitchen aid mixer just for brownies, but to make it all in one bowl.
I have another "one-bowl" recipe for you, that came out perfect on the first try.
(don't you love that? 1st try score?)
This snack cake is just that: a snack cake.  Not heavy or sugary gingerbread--it's a little more buttery, lighter in cake density, but full of flavor.
I added in pecans and cinnamon chips just for a little extra something something.
Of course you don't have to add in nuts, but I highly recommend the cinnamon chips as they melt into the batter when baked.
I swear cinnamon chips on their own are awful, but taste wonderful in a buttery cake. Go figure.
This gingerbread snack cake came about when I -- don't laugh-- wanted the smell of gingerbread
in the kitchen.
Ever just make something just for the smell it leaves in the kitchen?
Gingerbread and apple pie are two such items I love to make--oh the scent they leave behind.

This snack cake is perfect with hot espresso.
Are you a coffee lover?  Oh please try this with a shot (or two) of hot espresso.  Seriously, so good.


I found that "Sugar in The Raw" works just as good, if not better than coarse baking sugar.

To glaze or not to glaze?
Up to you, I loved it.
Keep in mind this glaze is super sweet, and you only need a bit.
I made way too much, so maybe go ahead and HALF the ingredients for the glaze.
This glaze was made on a whim, so I didn't have to time to re-do it with smaller amounts.
So if you don't half it, it will keep in the fridge for at least a week, just fine--mine did--just make sure to
cover and seal it well before storing in fridge.


How long does it keep?
Well, I saved a small piece for myself before the vultures set in, wrapped it well in plastic wrap, kept it in the cupboard for 2 days (had forgotten about it--I know crazy) and it was fine!

Said small piece in question.  He did fine and I bet he could have gone 3 days in hiding with no problem. :-)

nutty gingerbread snack cake (one bowl easy)
recipe from vanillasugarblog.com
print recipe

cake:
12 TB unsalted butter, softened
½ cup sugar
1 large egg + 1 egg yolk, room temp
½  cup molasses
½ cup whole milk or light cream
1 cake flour
1 cup flour
1 ts baking powder
¾ ts sea salt
1 ½ ts clove
1 ts cinnamon
2 ts ginger powder
½ cup chopped pecans
2-3 handfuls of cinnamon chips

coarse sugar, for sprinkling on top (optional)

molasses glaze:
2 TB very soft unsalted butter
½ ts sea salt
¼ cup molasses
½ confectioners sugar

cook notes:  
The glaze is very sweet!  You only need a little bit.  I made way too much, so maybe go ahead and HALF the ingredients. This glaze was made on a whim, so I didn't have to time to re-do it with smaller amounts.
If you don't half it, it will keep in the fridge for at least a week, just fine--mine did--just make sure to cover and seal it well before storing in fridge.
I used one bowl for all this (except the glaze), if you feel more comfortable using a mixer then please go ahead.  I also mixed mine by hand.

Preheat the oven to 350.
Grease with butter or spray with non stick spray an 8 or 9-inch cake pan.
In one large bowl, cream the butter, sugar, egg and egg yolk well.  Add in the molasses and milk and mix well.  Dump in: both flours, baking powder, salt, all the spices, and mix until JUST combined.  No need to overmix here-- lumps are good.
Then add in the nuts and cinnamon chips and mix using 4-5 strokes.  No more!
Pour batter into prepared cake pan, sprinkle on with the coarse sugar, bake about 25-30 minutes or until the middle is set and not jiggly.  You can use the cake tester method too.  It’s a light batter, so it will bake up fast; please check it at the 23-minute mark.
While cake is cooling in pan, make the glaze, by combining all the ingredients in a medium bowl; mixing by hand or with a hand mixer until the lumps are gone.
I waited until the cake was completely cooled to glaze it.
If you do glaze it while cake is still hot, the glaze will just melt into the cake and look ugly.

friday links

Happy Friday!

We have only 61 days till Spring! I'm excited. No more 90 days, no more 80 days.

My therapy till spring & summer arrive. (dennis, ma)

boats are all in (sandwich, ma)

lobster traps (sandwich, ma)

That color....

Soon these will be bare feet.....

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10 more facts about the benefits of drinking coffee (I love more!)
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Have a wonderful weekend!

italian wedding soup (crockpot version)

I've always somehow equated Italian Wedding Soup with ton's of steps, which is an instant turn-off to me.  I'd rather order it out.
So I found this recipe on TheKitchn for an easier-looking (should that be a term) for italian wedding soup.  I say easier because as I read it, it seemed far easier than some others I've read through.
Reading through it I thought, why can't we do this in a crockpot?  Has it been done in a crockpot?
Oh I'm sure it has, but I wanted to give it a go.
Also, I have one of those crockpots that is smaller, a 2.5-quart one, made for serving two people I think?  It looks like this.  Do you have one?  If so, then this recipe is for you!  If you don't, then just use the recipe measurements from TheKitchn recipe or you can just make this one in your normal crockpot.
Sometimes you just want to cook for two anyways right?
I've found a great way to keep those little meatballs nice and crisp.
Don't fry em, bake em.  They stayed brown and semi-crispy after sitting in soup all day.
Doesn't the meatball in this photo look good?  Those panko crumbs really helped to keep the meatball brown and slightly crispy in soup all day.

It's a fairly easy recipe, I changed a few things around to make it easier since I didn't want to sit by the oven and add this in, wait, then add that in and wait. OY
With my recipe, I just sautéed the onions & garlic in the crockpot for an hour before adding everything; I did this while I made the mini meatballs.  When meatballs were done, I added in the chicken stock, the escarole, and the meatballs, and let it do it's thing.  Five hours later, just before serving, I added in the egg and cheese slurry.  Mmmm.  Yes indeed.
Then it was ready to serve!  Easy right?
Follow along....

First hour, sautee the onions and garlic in olive oil (on high) while you make and bake the meatballs.

I made a lot of meatballs for a smaller crockpot, but we noshed on a few....

After the meatballs are done, add the chicken stock, escarole, seasonings, meatballs and cook away on low for five hours.

When ready to serve, turn crockpot on high, get it nice and hot, then add in the egg and cheese slurry, mix. Put cover back on and let it cook another 15-20 minutes to let slurry set up.
Serve with lemon wedges, extra cheese, and bread. So easy right?


This just might become your new favorite winter soup! It's light but hearty. Filling but not food coma filling.  And you get a semi-healthy meal out of it.  Great way to use escarole, which btw I rarely use. At first I thought, a lemon wedge into the soup?  But after trying it I saw how well it complimented the soup.  Tasty tasty.  You will love this.  Also, feel free to swap out beef meat for chicken or turkey meat.


italian wedding soup (in the crockpot)
based on this recipe from The Kitchn
print recipe

1 pound ground meat (85% lean)
1/2 cup panko crumbs
2 large eggs, room temp
1/2 cup grated Romano cheese, divided
3/4 cup SHREDDED Parmesan cheese, divided (might need extra for garnish)
1-2 ts oregano
2 TB  olive oil
1 small or medium yellow onion, diced
3 cloves garlic, minced
4 cups (or more?) cups chicken stock (I used about 2.5- 3 quarts)
2-3 cups of escarole, rough chop (seems like a lot, but it will shrink when cooked)
salt & pepper
For the garnish:
Red pepper flakes
Lemon wedges (1 or 2 lemons)

Cook notes:
I used a small crockpot; I think mine is a 2/5 – 3 quart one.  If you have a larger one and want to make more soup then click on the link above to get the larger quantity version and keep in mind my changes in ingredients.  I used panko crumbs and they did help keep the meatballs crisp—I’m certain.  Also I used shredded parmesan cheese instead of grated to help “crisp” up the meatballs.  Look for it if you can, if not just use grated.
Turn crockpot on high, place the olive oil in the bottom, let it heat it, add in the onions and garlic, and let this sauté a bit while you make the meatballs.
Preheat oven to 400 degrees.
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of Romano cheese, 1/2 cup of shredded parmesan cheese, oregano, salt and pepper in a bowl. Mix thoroughly, form the mixture into 3/4-inch -1-inch balls. You should have 20 to 30 meatballs, depending on how large you form them. Place meatballs on parchment lined baking sheets, making sure not to let them touch, as we want to crisp up the edges good.  Bake for about 15-20 minutes--If that? When meatballs are done, drain them on paper towels to absorb any excess fat.
Meanwhile add in the chicken stock to the crockpot, add in a bit of salt and pepper, add in the escarole, then add in the meatballs.  I turned my crockpot to low, and let it cook for four to five hours.  My low setting on my crockpot is fairly hot.  I wouldn’t suggest putting it on high for five hours unless your crockpot runs low and very slow.  You just don’t need high for a light soup.
When ready to serve, combine the remaining 1 egg and remaining cheeses in cup and stir with a fork to blend. Slowly pour the egg mixture into the hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 15 minutes? Serve in bowls, sprinkle with a pinch of red pepper flakes and a squirt of fresh lemon juice.
Serve immediately.  I served with sourdough bread and extra parmesan cheese.
Should make 3 large servings or 4 smaller ones