Monthly Archives: November 2012

Crock Pot Beef Stew


Heres a recipe for beef stew in a crock pot. its great for a sunday meal. after its in the crock pot it doesnt take much attention other than adding a roux to thicken it midway through

3 Lb beef chuck,cut into 1″ cubes
3 carrots cut into rounds
2 leeks (white part only) chopped
1 Onion halved and the cut into thin slices
1/2 pound baby portabella mushrooms sliced
14 1/2 oz can diced tomatoes
6 oz can tomato paste
1 cup white wine
2 bay leaves
3 sprigs fresh rosemary
1/4 cup oil
1/4 cup flour
salt and pepper

season the beef with salt and pepper. In a large skillet heat a little vegetable oil until hot. add the beef cubes and brown. toss into the crock pot
in the same skillet add the onion slicesand the carrots. cook 3 minutes. add the mushrooms and leeks and cook 3 minutes more. pour into the crock pot
add the wine to the skillet and bring to a boil. stir to deglaze the pan and pour into the crock pot
add the tomatoes and paste to the crock pot and stir to mix well
cook on high heat for 5-6 hours until the beef is tender. Midway in the cooking add the roux and mix well

add 1/4 cup vegetable oil to a small sauce pan.
add 1/4 cup flour and cook over medium heat stirring constantly until a light golden brown.

Serves 4


Chicken and Rice


A one dish meal

2 whole chicken breasts split in 1/2 (4 pieces)
2 Tbsp butter
1/2 onion diced
3 cloves minced garlic
1/2 lb sliced baby bella mushrooms
1 bay leaf
1/2 cup white wine
1/2 cup rice
1 cup chicken broth
juice of 1 lemon
salt and pepper

season the chicken breasts with salt and pepper
melt the butter in a large skillet. add the chicken skin side down  and cook until browned,5 minutes or so and turn over
scatter the mushrooms,bay leaf,onion and garlic around the chicken and brown the other side,about 5 more minutes
add the wine and cook until its almost evaporated
remove the chicken breasts and add the rice and broth. stir so the rice is completely covered. place the chicken breast skin side up on top of the rice.
sprinkle the lemon juice over the chicken cover and cook over medium heat 20 minutes or until the rice is tender

serves 4


Sir fry chicken with hosin sauce


this is a nice stir fry that is easy to make. the chicken is cooked using a velveting technique which is very easy. the sauce has a bit of a kick but can easily be modified to make it more or less spicy

2 lbs boneless skinless chicken thighs cut into bite sized pieces ( i prefer thighs to breasts but breasts can easily be used instead)
2 egg whites
4 tsp cornstarch
3 tbsp rice wine divided
1 tsp salt
6 Tbsp hosin sauce (availabe in asian markets and larger grocery stores)
1 Tbsp soy sauce
4 Tbsp cooking oil
2 Tbsp minced ginger
2 Tbsp minced garlic
1 tsp red pepper flakes
1/2 lb baby bok choi (1 whole head) cut into 1″ pieces
2 carrots sliced into rounds
1/2 lb shitake mushrooms thinly sliced
1/2 lb snow peas

in a medium bowl combine the egg white.1 Tbsp rice wine,1 Tbsp cold water,salt and cornstarch. mix well until no lumps remain. add the chicken and stir to coat. refrigerate 30 minutes.
in a small bowl combine the hosin sauce,soy sauce,remaining rice wine
bring 2 quarts water to a boil.add 2 tbsp oil to the water reduce heat to low. carefully add the chicken to the water,stiring gently so it doesnt clump. cook 1 1/2 minutes until the chicken just turns opaque but isnt cooked through.
drain the chicken in a colander and shake to remove excess water
heat the remaining 2 Tbsp oil in a wok until very hot.
add the ginger,garlic and red pepper flakes. stir fry 20 seconds until fragrant
add the vegetables and stir fry 2 minutes
add the chicken and the hosin sauce mixture>stir fry 2-3 minutes until the chicken is cooked through

serve with rice

serves 4