Beef Stew Recipes

Irish Stew recipe
1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/4 teaspoon dried whole thyme
3 pounds lean beef for stewing, cut into 1-inch cubes
1/4 cup olive oil
2 (10 1/2 ounce) cans condensed beef broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled and halved

Combine first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hours. Drain meat, reserving marinade. Remove and discard bay leaves. Heat oil in a Dutch oven over medium heat; brown beef in oil. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions and potatoes. Cover and cook 30 minutes.

Makes 2 1/2 quarts.

Carnival of the Recipes #175

New Year’s Day and New Year’s Eve Traditions

Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.

One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.

With that in mind, we have a couple of Black Eyed Peas Recipes submitted by various members of the Carnival of the Recipes.

Shawn Lea presents her Recipe for good luck in the new year with … Stewed Black-Eyed Peas posted at Everything And Nothing.

Famous Recipes presents new year’s eve recipes - New Year’s Eve Black-Eyed Peas Recipe | World Famous Recipes posted at Famous Recipes.

And here are a couple of more Black Eyed Pea Recipes for good measure:

Black-Eyed Peas with Garlic and Kale Recipe

1 1/2 lbs. kale, washed and drained
1 T. olive or other vegetable oil
1 T. chopped fresh garlic, or more to taste Pinch of dried red pepper
2 C. canned or cooked black-eyed peas
1 T. cider vinegar, or to taste

Pull the kale leaves from the tough stems. Discard the stems and chop the leaves into one-inch pieces. Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes.

Drain. Reserve the water for soup, if desired. In a large non-stick skillet, combine the oil and garlic. Cook the garlic over low heat, stirring, until it begins to sizzle, about two minutes. Add the peas and red pepper and cook until blended, stirring, about three minutes. Add the kale and stir to blend over low heat. Add the cider vinegar just before serving. Serve hot or at room temperature.
Serves 6.

Black Eyed Peas with Ham

Eating black eyed peas on New Year’s Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead?

Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.

3 1/2 C canned or frozen (and thawed) black-eyed peas thawed
3 C chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
1/4 tsp (more to taste) crushed red pepper
pepper to taste

Serves 6

Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper. 
 

And now for the rest of the New Year’s Eve and New Years Day Holiday Traditional  Recipes

Michele presents Sausage and Cabbage Casserole posted at Meanderings.

Slow Cooker Recipes presents Slow Cooker Recipes - Crockpot Scallop Potato-Tomato Pot posted at Slow Cooker Recipes.

Bill presents Surprise Dessert posted at Recipes - World Famous Recipes.

Carl Chapman presents The Best Turkey You Ever Ate! posted at Confessions of an Executive Restaurant Recruiter.

Laura Williams presents Chocolate Extract Coffee posted at Laura Williams’ Musings.

Famous Recipes presents Vanilla Cream Frosting posted at Famous Recipes.

Diabetic Recipes presents Diabetic Recipes - Vegetable-Barley Pilaf posted at Diabetic Recipes.

Crock Pot Recipes presents Chili-Cheese Taco Dip posted at Crock Pot Recipes.

Kevin P Menard presents Midnight Meat Pie aka Tourtierre posted at technogypsy.

Martin Lindeskog presents EGO: PIZZA SLICE posted at EGO.

Kevin P Menard also presents some traditional recipes left over from last week … Holy Supper Recipes - Pirogi, Pagachi, Mushroom Barley Soup, & Bobalky posted at technogypsy.

Easter Recipes presents Blueberry Dumplin’s posted at Easter Recipes.

Thelly presents Chicken Recipes - Chicken Biryiani Recipe posted at Chicken Recipes.

Famous Recipes presents Peanut Busters posted at Famous Recipes.

Marsha Hudnall presents Healthy Recipe: Tomato Basil Squares posted at A Weight Lifted.

Pancake Recipes presents Pancake Recipes - Deli-Cakes posted at Pancake Recipes.

Sarah presents Historic recipe for homemade PB cups! posted at SARAHSPY.

Akumakann Recipes presents Amaretto Almonds posted at Akumakann Recipes.

PabloPabla presents Chinese Stewed Duck posted at Hochiak! Delicious Asian Food.

Turkey Recipes presents Turkey Tamale Pie posted at Turkey Recipes.

Thai Recipes presents Vegetarian Thai Red Curry with Eggplant posted at Thai Recipes.

Free Recipes presents Confetti Appetizers - New Year Recipe posted at Free Recipes Online.

Recipes presents Saturday Night Chicken posted at Recipes.

World Famous Recipes presents Red Velvet Cake Recipes - Velvet Flag Cake Recipe | World Famous Recipes posted at World Famous Recipes.

Famous Recipes presents Crazy Crust Apple Pie posted at Famous Recipes.

Next week The Carnival of the Recipes will be hosted at TechnoGypsy and will be dedicated to “Russian Christmas or 12th Night.”

You can send recipes or links to recipe.carnival@gmail.com by noon CST on Saturday.

For a line-up of future Carnivals, visit our Carnival of the Recipes page on Blog Carnival.

You can submit to the next Carnival of the Recipes using this form

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Hypertension and Healthy Eating During the Holidays

Christmas Recipes

Christmas Recipes

Thai Pea Soup

Ingredients

2 cups vegetable stock

2 cloves garlic, finely minced

3/4 tsp. curry paste

1 tbsp. + 1 tsp. fresh mint, chopped or 1-1/4 tsp. dried

13 oz. frozen peas, thawed

3/4 tsp. canola oil

1/4 tsp. black mustard seeds

Directions

Boil stock in a large pan over high heat. Add next 3

ingredients. Reduce heat to low, cover pan and simmer 4 - 5 minutes.

Add peas and simmer another 4 -7 minutes. Transfer mixture to a

blender or food processor and process until smooth. Season with salt

and pepper to taste. Heat oil in a heavy nonstick skillet over medium

high heat. Sauté mustard seeds until they start to pop. Pour oil

spice mixture over soup.

Nutritional Info Per Serving: Per serving: calories 89, fat 1.5g, 15%

calories from fat, protein 5.1g, carbohydrates 14.5g, fiber 5.3g,

sugar 5.2g, sodium 220mg, diet points 1.4.

Diebetic Exchanges: Bread: 0.9, Fat: 0.1.

Green Minestrone

Makes 6 servings

1 Tbsp extra virgin olive oil

4 scallions, chopped, white and green parts

1 medium leek, white part only, halved and sliced

1 small red onion, diced

1 celery rib, thinly sliced

4 cups reduced-sodium, fat-free chicken or vegetable broth

12 green beans, or 1 cup frozen, cut in 1-inch pieces

1 medium potato, peeled and cut in 1/2-inch cubes

1 small zucchini, cut in 1/2-inch slices

3 cups stemmed fresh spinach leaves, or coarsely chopped Swiss chard

1 cup canned kidney beans, rinsed and drained

Salt and freshly ground black pepper, to taste

2 Tbsp grated Parmesan cheese

1. Heat oil in a large Dutch oven or pot over medium-high heat.

Sauté scallions, leek, onion and celery until onion is translucent.

Cover, reduce heat and cook gently 5 minutes, or until vegetables

have released their juices and softened.

2. Add broth, green beans, potato and zucchini. Simmer, uncovered,

5 minutes. Stir in spinach. Add canned beans. Season to taste with

salt and pepper. Cook until beans are heated through, about 5 minutes.

3. Ladle soup into bowls and serve, topped with some of the cheese.

(Soup keeps up to three days if covered and refrigerated.)

Calories: 111

Protein: 6 g

Sodium: 532 mg

Fat: 3 g

Carbohydrates: 17 g

Exchanges: 1/2 Bread, 2 Vegetable, 1/2 Fat

Source: AICR