Sunday, September 22, 2013

Beef enchilada stew





I love enchiladas. My favorite are the green chile enchiladas, but most any will do when a craving hits. Aside from the Hatch chiles I roast and freeze every year, I'm not a hands-on enchilada sauce girl. I'm totally okay with what's in the can. This is a riff on the beef barley stew, which enchilada sauce as part of the base, and I used regular red enchilada sauce from the can, although I'd love to try it with the Hatch green chile sauce as well!

We cooked this soup (where else?) over the fire, and again, I did not cook the meat first. If you plan to cook this on the stove, I would brown the meat first. Otherwise, if cooking over the fire, make sure you have a high enough flame that it is touching the bottom of the kettle for the majority of the cooking time.



Beef enchilada stew

3-4 lb. beef stew meat
1 12 oz. can enchilada sauce, divided
2 T. Worcestershire sauce
1 T. soy sauce
1 green pepper
1 yellow pepper
2 carrots
1 chile pepper - Hatch or jalepeno
1 small onion
2 cloves garlic
3 small tomatoes
4 leaves kale
1 cup barley
3 cups water
1 12-oz. beer, such as Miller Lite
3 t. beef base or boullion cubes
1 can black beans
1 t. salt
1 t. black pepper
1 t. Greek seasoning
1 cup shredded sharp cheddar cheese
1 cup light sour cream
Avocado slices, optional

Prepare fire or ask your trusty fire person to prepare it as you're putting the soup together. (I've asked my fire prep person to write a post on this particular issue, but have not received it yet... will keep ya posted!)

Mix 2 T. of the enchilada sauce with the Worcestershire and soy sauce. Dredge meat in mixture and let marinate while prepping vegetables. Seed and dice peppers. Slice carrots about 1/4 to 1/8 in. in width. Put on gloves to seed and dice hot pepper. Tear kale into small pieces, discarding the tough inner stem. Mince onion and garlic, and chop tomatoes. Put all vegetables into the kettle. Add barley, water, beer, beef base and black beans. Add meat and stir in seasonings.

Cook over the fire for about 45 minutes. On stove, bring to boil, then put to simmer for 45 minutes to an hour. Check carrots for doneness.

Let cool slightly, and serve warm. Garnish with cheese, sour cream and avocado, or even fried tortilla chips!





A new season, a new look



Forget New Year's - fall is the time for new beginnings! I'm experimenting with some new layouts and logos here, so pardon my dust as I renovate this blog ever so slowly...




There are a few new recipes coming soon, but in the meantime, there are flowers.




And peppers and pumpkins.....




And casseroles. Recently, we tried this one from Smitten Kitchen, and substituted kale, monterey jack and cheddar cheeses, and unsweetened almond milk. It was excellent. 

Lastly, there are dogs, who like the rest of us, are enjoying the weather, the much-needed rain and butterflies...





Hope your fall is coming up red and orange leaves!






Sunday, September 1, 2013

Baked oatmeal with peaches


Good morning, peaches!

It seems a basic thing, oatmeal, but this version is so much more. Oats, brown sugar, all the usual suspects, but mixed with milk and eggs, it balances on that fine line between breakfast and dessert. 

I used one peach, but wish I had used two. The tartness of the peaches set off the sweetness of the brown sugar and oatmeal perfectly. I used my usual cinnamon and sugar mix of 1 part cinnamon and two parts sugar for the topping.

(Do you have a cinnamon and sugar shaker in the pantry? If you don't have one, I highly recommend it. Sometimes, cinnamon toast will wait for no woman to mix the two -- best to have it at the ready! I used an old cinnamon container with a shaker top.)

A note on the oats: The original recipe called for quick-cooking oats. I don't usually have those on hand, so I used old-fashioned. I liked the texture, but if that's not your bag, try the quick cooking. The cooking time, etc., should be the same.

Baked Oatmeal, adapted from Taste of Home

3 cups old fashioned oats
1 cup brown sugar
2 t. baking powder
1 t. kosher salt
1 1/2 t. cinnamon
2 eggs
1 cup soy or almond milk
7 T. butter, melted
1 t. vanilla
1 peach, sliced
Cinnamon and sugar

Preheat oven to 350 degrees. Melt butter and let cool. Whisk dry ingredients in large bowl. Whisk eggs and milk in separate bowl, and add butter and vanilla. Pour egg mixture into dry ingredients, and mix well. Spoon into buttered 9-in. deep dish pie plate or 9-in. square baking pan. Top with sliced peaches and cinnamon and sugar. Bake for 40 min. Let cool 5 minutes and serve warm with additional milk, if desired.

Great with coffee!