Easy Saucy Beef Stew

This is perfect for shabbat or anytime during the week.
Start out with a nice cut of beef. This is a kosher angus beef cut, very lean and nice. Since you will be cooking all day it isn't important what kind of meat you use, it will fall apart in the pot. If you prefer, you can also use stew cubes.This is about 2 1/2 lbs of meat.
Now cut up a large sweet onion and add that along with a large hand full of small sweet carrots, peeled potatoes, chunks of turnip or rutabega. Sweet potato chunks also can add a nice flavor. You determine what you like. I have rutabega here as it lends a delicious flavor.
Add a healthy 4 Tablespoons of ketchup and a few teaspoons of A1 steak sauce. Also added are a few leaves of fresh Rosemary for seasoning. A bit of chopped garlic is tasty as well.
Now add about 4 cups of broth. You can use beef, chicken or vegetable broth it does not matter. The taste will be a bit different with each of course. Beef will give you the most intense flavor but chicken has its own delicacy.
Now I add a few tablespoons of flour to thicken the sauce as it cooks. I usually have no problem with lumps but if you are worried about this you can beat the flour into the broth before you add it.
You can add a cup of beans to the pot now . Small dry Lima Beans add the best flavor.
Set on high and cook for about 8 to 10 hours. This automatic crock pot sets for 10 hours and then automatically goes to "warm".








The meat has fallen apart and there is a rich gravy surrounding the vegetables. If you added beans there will not be as much sauce but it will still be delicious.

This recipe is great during the week served over egg noodles and with a nice tossed salad and crusty bread.

Dinner is Served

It is easy to make a quick dinner from just a bit.
Saute one medium sized onion in some oil olive. When it is well on its way to being transparent, add some garlic chopped fine , some oregano and a couple of leaves of fresh basil if you have it.
Cook just a minute or so over a medium flame.

Now open and add one or two cans of crushed tomatoes to the mixture and grate in one carrot for extra flavor.
You can add a large teaspoon or so of brown sugar if you find it too sharp tasting.
Simmer for about half and hour on low heat til the flavors mix nicely.
Cook up some left over pasta varities.. whatever you have. Boil according to package directions.
Serve the hot sauce over the spaghetti and if you like add a bit of grated cheese. This makes a fast, simple, cheap but nourishing meal when you are in a hurry. Serve with a side salad and some crusty bread.

Butterfly Cupcakes

This recipe is fun to make. Which is important in teaching kids how to cook I think. I have been teaching a little one how to cook lately and this is one of the recipes we used. So far we have learned to make soft Philadelphia pretzels(recipe coming up soon), cake and cupcakes, and a simple dinner and pizza. Making things fun and cute goes a long way to helping children learn how to do things. It is especially good if they get to try them out afterward!

Here is a list of ingredients for these cupcakes. !

1 package (18.25 oz.) plain yellow cake mix ( or your own recipe if you have one you like)
1 package (3.4 oz.) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla or Cream Cheese Frosting
Nontoxic food coloring to tint frosting
Jellied fruit slices, mini candied licorice sticks, and Gummi Worms for decoration .
Of course you can make any decoration you wish on top.








Directions
1. Preheat your oven to 350º F and line two 12-cup muffin pans with paper liners.
2. Blend cake mix, pudding mix, milk, oil, eggs, and extracts in a large bowl with an electric mixer set on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down the sides again, if needed. Spoon or scoop batter into each cup, filling it almost to the top.
3. Bake in middle of oven until cupcakes are golden and spring back when lightly pressed, 20 to 25 minutes. Let cupcakes cool in pans on racks, 15 minutes. Remove from pans.
4. Meanwhile, divide frosting between two bowls. Tint frosting in one bowl with food coloring, if desired; keep frosting in remaining bowl white.
5. Place a heaping tablespoon frosting on each cupcake and swirl to spread it smoothly with a short metal spatula or spoon, covering the top completely. Decorate with candy. Makes 22 to 24 cupcakes.

Honey-Rosemary Chicken Crock Pot Recipe

A Ladies Home Journal recipe that is lovely and this can be made in a crock pot!

Ingredients
12 skinless bone-in chicken thighs (about 5 pounds)
1 tablespoon vegetable oil
1 pound baby Yukon Gold potatoes
2 medium onions, cut into thin wedges
4 garlic cloves, minced
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

Roasted Eggplant Dip

Absolutely no cholesterol in this dish and only 40 calories a serving . It is tasty on potato chips, crackers or even crispy bread.

You can serve it any season and its delicious and good for you too.

Ingredients
1 1/2 pounds of eggplant
1/4 cup olive oil
1 plum tomato, cored, seeded and finely chopped
2 tablespoons minced red onion, chop it fine !
2 tablespoons chopped fresh flatleaf parsley, plus more for garnish. Wash thoroughly !
2 teaspoons red wine vinegar
1 small garlic clove, minced
1 teaspoon salt
1/8 teaspoon ground pepper

Char the eggplant about 6 inches from the flame in your broiler. When outside is fully charred, let cool, then skin and place insides into blender and mix to a nice puree.

If charring it doenst suit you, just roast the eggplant, It gives it a nice flavor. Cook til outside is discolored and inside is soft . Again, puree.

Put it in a bowl and add rest of the ingredients and stir to mix nicely.

Serve garnished with extra parsley in a pretty dish surrounded with crackers or breads.

It will keep for a day in the refrigerator.

Cranberry Drop Scones

These are quick, light and easy . Perfect for a quick brunch or if company drop by and you need a fast snack.

Ingredients:
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut up (no substitutes)
1/2 cup fresh or frozen cranberries, coarsely chopped
1/3 cup dried cranberries
1/2 cup milk
1 large egg
1 tablespoon sugar

Preparation: Preheat your oven to 425ºF and grease a cookie sheet lightly.

Mix flour, the 1/3 cup sugar, the baking powder, salt, and butter and mix with fork until the texture of fine meal.

Beat the egg with the milk and add to dry ingredients.

Stir to moisten uniformly. You can add a drop of milk if you need... not much though.

Drop by spoonfuls onto the greased sheet and sprinkle with remaining sugar for a sweet topping.

pop in the oven til golden on top.... about 12 minutes or so.

It will make about a dozen scones.