Classic Beef Stew in my new (cheap!) Dutch Oven

Recipe Link

Cook's Illustrated Reviews of Dutch Ovens

I have wanted an enameled cast iron Dutch Oven for the longest time, but I just couldn't bring myself to pay for a Le Creuset - even at outlet prices! When I read the great review of the $40 Tramontina Dutch Oven at WalMart sometime last spring, I decided that I would purchase one this Fall for soup and stew season. So...here is my new $40 Dutch Oven. So far, it's great.


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For it's inaugural meal, I made a Classic Beef Stew from Real Simple magazine. This stew is company worthy! So good and very rich. It makes the most delicious gravy I have ever tasted. It's so rich that I think we'll only do it for special occasions. It was very, very tasty.


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Sorry for the lack of posts

Leo had the stomach virus last week, and I started feeling the effects on Sunday. I'm still fighting it. Also, *somebody* has wandered off with my memory card reader, so I can't post any pictures with recipe reviews until I can get to the store/order another one. I'm sure the card is wherever our front doorknob is...it has been missing for weeks and we're turning the knob with needlenose pliers.

What's on the Menu 9/14 - 9/18

Sun - Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce; salad; farlic breadsticks

Mon - tilapia provencal, baked rice, steamed broccoli

Tue - southwestern flank steak, teamed new potatoes, okra and tomatoes

Wed - Bahn Mi, baked Chips, fresh fruit

Thur - Lentil Tacos

Red Pepper Cannellini Hummus

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This hummus was inspired by a recipe in The Dallas Morning News. I didn't want to make sage pesto today, so I just made up my own recipe. I had it with lunch today, and it was absolutely wonderful with carrots and celery.

Red Pepper Cannellini Hummus
2 cans cannellini beans, drained and rinsed
1 large red bell pepper
juice of 1 medium lemon
6-8 garlic cloves
1 tbsp tahini (sesame paste)
salt and pepper to taste

Preheat broiler. Broil red pepper, turning as each side begins to roast (about 4 minutes per side). Remove from oven and immediately put the pepper in a large ziploc bag. Let steam for 10 minutes. Then peel and remove seeds.

Combine bell pepper and all other ingredients in a food processor. Blend until hummus reaches desired consistency.

Serve with crudites, pita, etc.