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Monthly Archives: March 2008

Solstice’s Awesome-O Stew

This is a recipe my favorite Canadian sent me tonight. It sounded and looked delicious so I decided that it belonged in my food blog! You all better try this! 😀

Solstice’s Awesome-O-Stew

4 cups of warmish water
1lb Lean Stewing Beef
5 or 6 Medium size Red Russet Potatoes
3 or 4 Longish Stalks of Celery
5 Medium size Carrots
1/2 cup of frozen corn (or if you can get it one ear of corn but you have to cut off the corn)
1/2 cup of frozen peas (again fresh is always preferable)
1 small red onion
Spices: Onion Powder, Roasted Garlic and Peppers, Taco Seasoning, 1 OXO cube (beef bullion), 3 bay leaves (I hand crushed them as I added them)
1/2 cup whole wheat flour (you *can* use white flour, if you like to eat bleach)

Prep:
Wash your vegetables. Now dice your potatoes (to what ever size you want, tho I suggest cutting them into even 6ths. That way they are mushy when you eat, but still retain some shape for serving. At this point combine the water, the meat and the potatoes in the cooker/pot. Add the spices and oxo, I can’t give exact spice measurements as I spice by taste, but as a rough estimate I would say approx. 1/2 teaspoon of onion powder and 1 teaspoon each of the rest of the spices. Then add from there to taste.
Now dice your Carrots, celery and onion. leave to the side with the corn and peas for now. Simmer on medium for about 4 hours, stirring occasionally. At the 4 hour mark add the rest of the vegetables and stir. Simmer on low for 4 to 6 hours.
About 1/2 hour before serving add the flour slowly while stirring. Make absolutely sure you stir it in completely and don’t get chunks, because those little chunks are nothing more than a thin layer of wet flour over a nasty packet of unused flour. And trust me you do not want to be having one of those pop in your mouth.
Simmer on medium again for the last 1/2 hour stirring every 5 minutes or so as the broth thickens.

Makes aprox 6 to 8 servings. ENJOY!

THIS IS WHAT IT SHOULD LOOK LIKE!!
STEW BABY!!

 
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Posted by on March 28, 2008 in Meals!

 

Swedish Butter Cookies

Well, I have been making these cookies for 2 weeks now and I think I have gotten pretty good at it. I got the original recipe from the Better Homes and Gardens Biggest Book of Cookies

Swedish Butter Cookies:

1/2 cup butter, softened
1/4 cup sugar
1 cup all purpose flour
1 1/2 tsp finely shredded lemon zest (this is where my recipe differs. I don’t add the lemon zest. I just squirt some lemon juice into the bowl. I didn’t even measure it)
4 oz. semisweet chocolate (I used chocolate chips – both white chocolate and semisweet are good)
2tbsp. shortening

In a medium mixing bowl, beat butter with electric mixer on high for 30 seconds. Add sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer, then stir in the rest with a wooden spoon. (if you use a standing mixer for this like I did, you can just add the flour in all at once, the mixer can handle it.) Cover and chill dough for 1 hour or until easy to handle. (This is where I got messed up on my second batch. I chilled it for only an hour and the cookies melted all over the pan. When I make them now, I chill them for at least 2 hours. Overnight seems to work best for me, although the ones I made today were only chilled for 5-6 hours and they came out perfect.)

On a lightly floured surface, roll dough until 1/4 to 1/8 inch thick. Using floured cookie cutters, cut into desired shapes. Place one inch apart on cookie sheet. (I also refrigerate the dough after this step for about 10 minutes to make sure the cookies are solidified and do not melt all over my oven again)

Bake in a 375 degree oven for 5-7 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute then transfer to a wire rack to cool.

In a small heavy saucepan, melt the chocolate. (I have had trouble with the adding shortening to the chocolate thing. This recipe called for 2 tbsp of shortening to be melted with the chocolate. This caused my chocolate to turn into a doughlike consistency. I added a splash of milk to it and it turned shiny and liquid. I decided from now on to leave out the shortening and just add a splash or two of milk to the melting chocolate from the beginning. It works out well.) Dip half of each cookie in the melted chocolate and let stand until they are set.

Chocolate Dipped Butterflies

Drizzled with semi-sweet chocolate

Drizzled with White Chocolate

Carter likes the white chocolate ones the best so far. I tend to like the semi-sweet ones the best tho. If you want to really live on the edge you can drizzle them with both! I hope someone gets some use out of this since I typed it all out!! 😛

 
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Posted by on March 26, 2008 in The Bakery!

 

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Thats the way the cookie crumbles…

I made these awesome cookies the other day. I tried to make them again today, and they totally spread all over the pan. Bean says that it is because the dough wasn’t cold enough. I was pissed. They look like fat little bunnies. The penis one looks ok but seriously, the rest of them look like shit. They are off to be eaten at Halliburton tomorrow with Carter. Hopefully the next batch will come out good.

The plan for tomorrow is to go have lunch with Carter, then head to wal-mart for cat pee cleaner and then Kohl’s to get his shirt and tie for Brunch at the Country Club on Sunday for Easter. Also, no meat tomorrow – It is Good Friday!!

 
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Posted by on March 20, 2008 in The Bakery!

 

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