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Beef stew with red wine, prunes and celery root

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is delicious! Please do not let the color brown stop you from making this dish. Because we all know that brown food of any kind (well OK, chocolate cake does not fit in this group) does not photograph well.

Beef Stew with Red Wine, Prunes, and Celery Root. A zesty low carb stew made without potatoes.
Beef Stew with Red Wine, Prunes and Celery Root.

Beef Stew with Red Wine, Prunes, and Celery Root
adapted from:  Cooking Light
Serves 6-8

2 pounds beef stew meat, cut into bite-sized pieces
1 small onion, cut into 1-inch pieces
2-3 garlic cloves, minced
1 t salt
2 thyme sprigs
1/2 vanilla bean (if desired, I did not taste it in the finished dish...)
fresh ground pepper
1/3 c flour
1-2 T bacon fat or olive oil

Simple ingredients for a delicious stew.

2 c dry red wine
3 c beef stock
16 pitted prunes
2 medium or 1 large celery root, peeled and diced into 1-inch pieces

Add meat and onion to a large bowl, mix well. Add flour and toss to coat well. Heat 1 T of the fat in a dutch oven, and brown 1/2 the meat mixture. When brown, remove from the pan, set aside and repeat with remaining meat.

An unusual ingredient, a vanilla bean....

Add beef stock to the pan, bring to a boil. Scrape the pan to loosen the brown bits. Add all remaining ingredients except the prunes and the celery root. Bring to a boil, reduce heat, simmer 1 hour.

Remove cover, add prunes and celery root. Let simmer uncovered until celery root is tender and juices have reduced and thickened, about an hour, stirring once or twice. You may need to adjust heat to keep from scorching.

Beef Stew with Red Wine, Prunes, and Celery Root makes delicious gravy, don't forget some crusty bread to round out the meal.
Rich and delicious, Beef Stew with Red Wine, Prunes, and Celery Root.

You will want to serve crusty bread with this, the delicious gravy demands it!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!



this recipe shared with:
hearth and soul @ premeditated leftovers
2

Stacked Cheese Biscuits, Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday, May 9, 2011.

For the starting recipe of Angel Biscuit Dough, you can look here


Stacked Cheese Biscuits, say cheese please!
I hope you are not tired of learning about Angel Biscuit dough and what you can make with it, because we are having some tonight with our dinner. Tonight it is, Cheese Leaves Muffins. They are in the oven right now, so I better get busy typing this up!


Stacked Cheese Biscuits
375 degree oven
makes 6, large muffin cup biscuits

1 portion Angel Biscuit dough, for the dough recipe click here and for more recipes click here!
butter
garlic salt
grated cheese
flour or oat bran for rolling out dough

Using 1 portion of dough, roll out to a large rectangle.

This photo will demonstrate size needed. 


Butter lightly, sprinkle with garlic salt, divide lengthwise into 4 portions.


Sprinkle one portion with cheese, carefully place a section on top. Sprinkle cheese on the new one on top, continuing until all 4 pieces have been stacked. 

Divide into 6 pieces, place in prepared muffin cups, standing up.



Bake 20 minutes or until done in your oven.

The fourth portion will go into the freezer, for now.

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!



1

Green Bean Chicken Divan

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

The name of this dish indicates that yes, we still have beans coming off the vines in the garden. And that is a very true statement! The second planting is also producing, which puts me on high alert for cooking them in new and different ways, because as luck would have it, we are also running out of freezer space.....

Green Bean Chicken Divan
Green Bean Chicken Divan

But the whole "when life gives you lemons, make lemonade" mentality is but a shifting of gears and in the process, a delicious dinner was created. This is also a basic lesson in the combining of leftovers, and getting a whole new meal out of them in the process!

When I looked into the refrigerator what I had was some leftover roasted chicken, some leftover rice and green beans from the garden. Separately not one of these is a star, but together they are a shining example of how to assemble a dinner. Otherwise know as, cook with what you have.

Chicken Divan according to Wikipedia, is a chicken casserole invented at and named for the by-gone Divan Parisian Restaurant in the New York's Chatham Hotel. In addition, in France, the word divan refers to a meeting place or great hall.  Honestly, the only connection to the Green Bean Divan we enjoyed and the original signature dish, was a meeting of flavors.

Green Bean Chicken Divan
by the seat of my pants
serves 3-4
350-degree oven

2 c  leftover cooked chicken 
1/1/2 c cooked rice OR leftover rice dish with complimentary flavor
3-4 c whole green beans
1 c bone broth
garlic salt
fresh thyme
ground pepper
2 T mayonnaise
1/4 c Parmesan cheese
1-2 c 1Shredded mild cheddar or Colby jack - if desire

Place green beans in the bottom of a 2 qt dish. Sprinkle with 1 T of the bone stock, cover and place in the oven to steam while preparing other ingredients.10 minutes, or so will warm and begin steaming the beans.


Heat the stock, season to taste with garlic salt, thyme, and fresh ground pepper. Add the rice, mayonnaise and Parmesan cheese. This will look more like a rice sauce, do not panic!

Remove beans from the oven, down the center of the beans, layer the chicken. Pour the rice over the chicken, covering the chicken evenly with the rice. 


Bake 30 minutes, sprinkle with the shredded cheese, bake 15 minutes more. 


Serve.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
hearth and soul @ premeditated leftovers
using leftovers @ carol's chatter
1

Angel Biscuit Dough, Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday May 1, 2011.


You know you have a good cookbook when it is no longer pretty, most likely has a food drip/stain on the jacket cover and probably has handwritten notes on how you want to make a recipe again. That is this book.

I call a book like this beautiful, because it is used and appreciated. Tattooed if you will, with the living of life in a busy kitchen, while helping to feed the family and friends that drop by.



This book contains some great recipes including our favorite Banana Bread. 









Angel Biscuits came before dairy case biscuit dough in a tube. These biscuits are baked from a dough made up ahead of time and stored in the refrigerator. Just like tube biscuits, only homemade, with your choice of ingredients. Think "Monkey Bread", quick dough pizza, biscuit topping for pot pie or fruit cobbler. And my favorite, Stacked Cheese Biscuits.
If a recipe calls for tubes of biscuit dough, you can make it with Angel Biscuit dough. 
The finished dough can be stored for up to 7 days, and frozen for up to 1 month.

Angel Biscuit Dough
adapted/made from: The Wooden Spoon Bread Book

the intro:  Angel Biscuits are a Southern Specialty. The dough, risen by both yeast and quick leaveners, produces a very light biscuit. The mixing can be done ahead of of the baking to suit your schedule. 

To soften yeast, in a small container combine,


3 T warm water
1 scant T (or 1 packet) active dry yeast


let yeast stand while preparing the dry ingredients. In a large bowl, whisk together:

5 c unbleached flour
1 T baking powder
1 t baking soda
1 1/2 t salt
1/4 c sugar
It worked very well, to whisk together in the mixer bowl,

and then to cut the butter into small pieces, drop it into the flour mixture, one piece at a time. Process on low until the butter has been worked into the flour mixture. 
OR

with a pastry blender or two knives, cut into the dry ingredients,

1 c butter or shortening of choice

make a well in the center of the dry ingredients. Into that well pour the,

softened yeast
2 C buttermilk

Gently mix with a wooden spoon just until dry ingredients are moistened. Just a few turns of the paddle mixer did the trick.


Dough will be soft. Scrape down sides of bowl.




 
Cover with waxed paper and then a china plate.
 
Chill for at least 1 hour or longer.



When ready to bake remove enough dough to make desired numbered biscuits. On a lightly floured surface, knead gently two or three times. Roll to 1/2 inch thickness. Cut as desired and bake in preheated 400 degree oven, 12 - 15 minutes or until golden brown. Serve warm.

To substitute this dough for tube biscuits in your favorite recipes, divide the dough into 4 parts. Each part will be equal to a tube of biscuit dough.

Now that you have dough, what will you make with it? I do believe I smell some Monkey Bread and Stacked Cheese Biscuits in our future, stay tuned!

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
3

Pickled Green Beans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

As I mentioned yesterday, we were roofing and making jam. We also knew that the chance of rain was increasing, but what is a crew to do? And as would be, we found a few surprises along the way. Like two (yep 2) layers of old roofing to tear off.......That slowed things down a bit, and coupled with the looming threat of rain, that means today, they are roofing in the drizzle and rain. A light rain for the most part is not a problem, but bless them for working so hard under these conditions. My men folk are the best!

Here are a couple of pictures from yesterday,

Gatorade Football, how those guys could catch that bottle on a slope is beyond me...

Most of the "tear-off" is done.


Inside the house, we were making food for the crew and making jam for this winter. When my daughter and I get together, we make jam all day and split the goodies. We made Raspberry Rhubarb, Strawberry (2 batches) Strawberry Rhubarb, Mixed berry (all the leftovers are made into a "specialty" jam of the season!), Rhubarb Grapefruit and Blackberry. 

Generally we use 8 cups of fruit and 6 cups of sugar for a batch. You get less jam per batch, but it sure is delicious! It has been fun to not only work with my daughter and teach her jam making, but my own return to canning has been personally rewarding. I had been away from canning for so many years and now get to enjoy the look of my canning cupboard as I put more home canned items there.


Today I am turning some of those wonderful green beans my husband grows into Pickled Green Beans.

Let's get started, because for some reason laundry is waiting to be done.....

Pickled Green Beans
adapted from:  Gooseberry Patch Blog
makes 6 pints
Pickled Green Beans, preserving the harvest, small batch recipe.
Pickled Green Beans.

Note:  *Because we are using beans from the garden, I filled my jars first with the harvested beans and came up with 6 jars to process. The pickling liquid was increased from the original recipe to fill the six jars

* green beans
jars and lids as needed
fresh dill or dill seed
fresh garlic
crushed red pepper flakes - if desired

3 3/4 c vinegar
3 3/4 c water
1/4 c plus 2 T canning salt

Fill water bath canner with water and bring to a boil, while preparing jars and pickling liquid. 

Place fresh dill (or seed) whole cloves of garlic and 1/2 t crushed red pepper in bottom of each jar. Fill jars with beans, and set aside.
 Yes that is garlic and seasonings on top, I wanted to fill the jars with beans to know how much pickling brine to make. Something tells me, the beans won't mind the seasonings being on top.

In a large pan, bring vinegar, water and salt to a boil.

Ladle over prepared green beans to within 1/2 inch from top of the jar. Wipe top of jars with a damp cloth to make sure they are spotless, this will insure a perfect seal. Cap with a dome lid and ring.











I love old canning kettles, and the fact that even today when you buy one new, they look the same from your childhood. I stood by my own Mom's elbow while jam making was done.
Process in boiling water bath 10 minutes. Let cool, remove rings. Store in cool, dry storage area. 

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
1

Braised Swiss Chard with Onions, Balsamic Vinegar and Parmesan

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Braised Swiss Chard with Onions Balsamic Vinegar and Parmesan
Braised Swiss Chard with Onions Balsamic Vinegar and Parmesan
This is a great way to cook up Swiss Chard.

It is also delicious as a meatless entry, by adding whole wheat pasta (see below).

With the Parmesan cheese this is a substantial vegetable side dish, perfect for those times you need something more to add to a meal or when you have guests who unexpectedly show up for dinner.

And if they know you making this, they....will....come!

Swiss Chard with onions, balsamic vinegar and Parmesan cheese
by the seat of my pants!
serves 2-4, with pasta 4-6

1 large bunch of Swiss Chard, we like the red stem variety for this dish
1 thick slice onion, diced
olive oil
garlic salt
balsamic vinegar
Parmesan cheese
toasted walnut pieces

Wash chard in a large sink of salted lukewarm water. Take your open hands and gently submerge the greens, then lift them carefully, turn gently, submerge, lift, turn. This process will let any dirt or sand fall off the chard and fall to the bottom of the sink.




Drain in a colander.

Add a splash of olive oil to a large skillet, when hot, add diced onion. Cook until golden brown.

Remove stems from chard and trim off the cut edge. Cut stems into 1 inch pieces. Add to the skillet and saute for a minute or two.



Lay the drained chard leaves on a cutting board, and using a large knife cut in lengthwise pieces about 2 inches wide. Then cut crosswise to make (approximately) 2 inch squares.

Add chard leaves to the skillet. Sprinkle with garlic salt. Toss and bring the contents from the bottom of the pan to the top. Let cook a couple of minutes, repeat. The chard has enough water coating the leaves, that you do not need any additional liquid.

Cover with a lid, turn burner off and let steam 8-10 minutes.

To serve, sprinkle with Parmesan cheese, and drizzle with the balsamic vinegar. Top with toasted walnut pieces.

Offer additional vinegar at the table, if desired.
Delicious!

For the pasta version:  Cook 2 cups of whole grain pasta (small shapes work best for this dish) until al dente. Drain well. Toss with the chard after it has steamed. Serve in the same manner with Parmesan cheese, vinegar and the toasted walnuts.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



this post is shared with:
weekend cooking @ beth fish reads


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