Tuesday, September 23, 2008

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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Tuesday, September 16, 2008

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.

Saturday, September 13, 2008

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

Monday, September 8, 2008

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.