Archive for March, 2012|Monthly archive page

Irish Stew

In Meals on March 18, 2012 at 4:04 am

I have to start by saying, this is not a picture of the stew we made this evening. I was so hungry when dinner was finally ready, I had to dig right in and did not think to take a picture before I ate. Then, dinner was so delicious, there were NO LEFTOVERS! So, this photo is from the website since it was the closest I could find to what our stew looked like!


You Need:

1/3 cup plus 1 Tablespoon all purpose flour, divided

1 1/2 pounds lamb stew meat, cut into 1-inch cubes

3 Tablespoons olive oil, divided

1 large onion, chopped

1 garlic clove, minced

4 cups reduced sodium beef broth

4 medium potatoes, peeled and cubed

4 medium carrots, cut into 1 inch pieces

1 teaspoon salt

t teaspoon dried thyme

1/2 teaspoon pepper

1/2 teaspoon Worcestershire sauce

2 Tablespoons water


1. Place 1/3 cup flour in a large zip style plastic bag. Add lamb, a few pieces at a time, and shake to coat.

2. In a Dutch oven, heat 2 Tablespoons of oil over medium-high heat. Brown lamb in batches, removing and setting aside once browned. In the same pan, saute the onions in remaining 1 Tablespoon oil until tender. Add the garlic and cook for another minute.

3. Add broth, stirring to loosen any browned bits from the bottom of the pan. Return the lamb to the pan and bring ingredients to a boil. Reduce the heat to low-medium, cover and simmer for 45 minutes to 1 hour, until the meat is tender.

4. Add the potatoes and carrots; cover and cook for about 30 minutes, until the vegetables are tender.

5. Add seasonings and Worcestershire sauce to the stew. Combine the remaining 1 Tablespoon flour with the 2 Tablespoons of water  in a small bowl, and mix until smooth. Stir the flour mixture into the stew and bring to a boil, cooking and stirring for another 2 minutes, or until thickened.


Rice and Beans

In Meals on March 8, 2012 at 4:32 am

I love the heat the Cajun seasoning adds to this dish, and I often use more than the 1 teaspoon called for in the mix. If you are not a fan of  spicy foods, you can omit the Cajun seasoning, but I highly highly (yes I wrote that twice deliberately) recommend trying it with at least the teaspoon the recipe calls for!


You Need:

1 bag boil in bag brown rice

2 teaspoons olive oil

1 onion, chopped

1 pepper (we usually use green, but we only had yellow on hand), seeded and chopped

3 garlic cloves, minced

1 pound reduced sodium boneless ham steak, trimmed of visible fat and cut into strips or cubes

15.5 ounce can red kidney beans, rinsed and drained

1 teaspoon Cajun seasoning (my favorite by far is Cajun’s Choice Creole Seasoning, we add it to other dishes including mashed potatoes and mixed vegetable dishes)

1/2 cup reduced-sodium chicken broth


Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the vegetables; cook, stirring occasionally, until softened, about 3-4 minutes. Add the ham and cook, until it begins to brown, 4-5 minutes. Add the beans and Cajun seasoning; cook, stirring occasionally, until the beans are heated through, about 2-5 minutes. Add the broth and cook until the liquid is almost completely absorbed, about another 2-5 minutes. When the bean mixture is complete, serve it over the rice and enjoy!

Italian Skillet Chicken

In Meals on March 8, 2012 at 3:53 am

We, well my husband and I, love this recipe. My daughter, who is 4 and pretty picky, not so much!


You Need:

2 teaspoons olive oil

1 onion, chopped

2 carrots or about 8-10 baby carrots, chopped

4 celery stalks, sliced

1 pound skinless/boneless chicken breast tenderloin, cut into strips trimming all visible fat

14.5 ounce can of diced tomatoes

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper


Heat the oil in a large nonstick skillet over medium-high heat. Add the vegetables; cook, stirring occasionally, until the begin to soften, about 10-12 minutes. Add the chicken and cook for about 5-8 minutes, the chicken at this point should look like the outside is cooked, but will not be cooked all the way through. Stir in the tomatoes and seasonings. Reduce the heat to low-medium and simmer, stirring occasionally, for an additional 10-15 minutes,  allowing  the flavors to blend and the chicken to cook completely.

You can eat this as is, or serve it over pasta or rice.