Kitchen Tool of the Week...

A Gravy Separator.

This tool is not only helpful come Thanksgiving. It's great for Sunday night roasted chicken dinners, making homemade stock, or chicken soup.

Squash & Red Pepper Pilaf

I think it's such a bummer that Gourmet magazine is gone. This recipe is from their final issue {November 2009}.
When I read it, my initial thought was that it sounded really healthy. Secondly, it looked very easy & quick. I love that it's a simple way to add some extra nutrition into plain ole' rice. It reminds me a bit of risotto...just lighter.
If you're not a fan of butternut squash, or bell peppers, you can easily substitute any veggie you'd like.

Begin by prepping some ingredients. Large dice 3/4 cups of butternut squash, medium dice a 1/2 cup of red bell pepper & coarsely chop 1 1/2 cups onion. You'll also need 1 bay leaf {fresh, or dried}.

Heat a 1/4 cup of extra-virgin olive oil in a large skillet over medium heat. Saute the vegetables for 10 minutes, or until beginning to brown.

Add in 1 cup of long grain white rice. Toss to coat the rice grains with the oil. Add in 1 3/4 cups of water & bring to a boil. Reduce the heat to low, cover & cook for 20 minutes {don't open the lid during cooking}.

While the rice is cooking, toast 1/3 cup of raw pepitas {pumpkin seeds} over medium heat, in a dry skillet, for about 4 minutes.

When the rice is done, remove the skillet from the heat & let it sit, covered, for 10 minutes. Fluff the rice with a fork, season with some more salt & pepper {if needed} & sprinkle with the pepitas.

Squash & Red Pepper Pilaf

Adapted from Gourmet Magazine, November 2009
Serves 6

2 cups {large dice} butternut squash
1 cup {medium dice} red bell pepper
1 1/2 cups (roughly chopped) onion
1 bay leaf
1/4 cup extra-virgin olive oil
1 cup long grain white rice
1 3/4 cups water
1/3 cup raw pepitas (pumpkin seeds), toasted

Heat the olive oil in a large skillet over medium heat. Choose a skillet that has a lid. Saute the squash, bell pepper, onions, bay leaf, 1/2 teaspoon salt & 1/4 teaspoon freshly ground pepper, for 10 minutes, or until the vegetables begin to brown.
Add the rice & stir until the grains are coated in oil. Add the water & bring to a boil. Reduce the heat to low & cook, covered, for 20 minutes. Remove the skillet from the heat & let it stand, covered for 10 minutes. Fluff with a fork, check the seasoning & sprinkle with the toasted pepitas.

Click here for the printable recipe.

Bozo Picture of the Week...

Hockey Tryouts from katherine on Vimeo.

After only playing the goalie position twice & earning many compliments & encouragement from his coaches, he tried out for the travel team. Here are some shots from those tryouts.
Excuse the especially corny music. I added it as a special touch for my tough guy, as it's his current favorite song {thank you Guitar Hero}.

Spice Sugar Cookies

My 7 year old was begging to make some cookies yesterday. I looked around at what we had on hand in the house & decided to make these. He loves any kind of spice cookie, especially ginger snaps. These came out looking very similar to the ones you buy in a Nabisco box, but tasted even better.
I think I may have to add them to the Holiday cookie list.

Begin by creaming 1 1/2 sticks of softened, unsalted butter in an electric mixer, fitted with a paddle attachment, until light & fluffy. If you don't have a stand mixer, you can use a hand mixer for these as well.

Add in a cup of packed light brown sugar & beat until well incorporated. Scrape down the sides of the bowl, as needed.

Next, mix in 1 lightly beaten, large egg & a 1/4 cup of unsulfured molasses.

In a separate mixing bowl, whisk 2 cups of flour,

2 teaspoons of baking soda,

1 teaspoon of cinnamon,

1 teaspoon ground ginger,

1/2 teaspoon ground cloves,

and a 1/4 teaspoon of salt.

Add the dry ingredients to the mixer, in batches. Scrape down the bowl after each addition.

Cover the dough & chill for 1 hour before rolling. While the dough is chilling, preheat the oven to 375 degrees.

Scoop out the dough, by the tablespoonful & roll into a ball. Toss in a bowl of granulated sugar,

and place on a parchment {or Silpat} lined baking sheet, 3" apart.

Bake for 10 minutes, rotating the pan halfway through the cooking time. Transfer the cookies to a rack, to cool.

Then eat!
They taste especially delicious still warm from the oven, with a glass of milk.

Spice Sugar Cookies

Adapted from Gourmet magazine, October 1991
Makes 4 1/2 dozen cookies

3/4 cups unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, lightly beaten
1/4 cup unsulfured molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar for rolling the cookies

In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter until light & fluffy. Add the light brown sugar & blend until evenly incorporated, scraping down the sides, as needed. Add in the beaten egg & molasses & blend.
In a separate mixing bowl, whisk the flour, baking soda, cinnamon, ground ginger, ground cloves & salt. Add the dry ingredients to the mixer, in batches, scraping down the bowl after each addition. Chill the dough, covered, for 1 hour.
Scoop out the dough by the tablespoon, roll into a ball & roll in the granulated sugar. Place on a parchment lined baking sheet, 3" apart. Bake the cookies at 375 degrees for 10 minutes. Rotate the pan halfway through the cooking time.
Transfer the cookies, using a metal spatula, to a rack & let them cool
Click here for the printable recipe.

Guinness Beef Stew

It's the time of the year when I dust off the old crockpot {nowadays, called a slow cooker} & get to cooking up some stews, chili, or pot roasts. On Saturday, it just felt like a good beef stew day. No plans. Just a family day, with a few hours of hockey thrown in there. I dug around in my bulging recipe file {a manila folder stuffed with torn out magazine pages} & came up with this recipe from Cooks Country magazine.
This recipe makes for a great weeknight meal, even if you're gone all day at work, because the prep can be done the night before & it takes all day to cook {on it's own}. I love the addition of Guinness & bittersweet chocolate. It makes an amazingly rich, dark sauce. I know it will be a hit with whoever you make it for.

Begin by browning 3-4 pounds of beef chuck stew meat, that has been cut into bite-sized chunks. To do this, dry the beef with paper towels & season generously with some kosher salt & pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet, over medium-high heat. Cook the beef, in batches, until browned on all sides {about 8 minutes}. When done, transfer to the bowl of a slow cooker.

In the same skillet, add in an additional tablespoon of oil & 2 chopped onions.

Cook until the onions soften & begin to brown {about 5 minutes}.

Add in an ounce of bittersweet chocolate {chopped}, 1 tablespoon of light brown sugar, 1 teaspoon of dried thyme & 2 bay leaves {I used fresh, because I have a bay plant growing in my kitchen. Dried are fine too.}.

Along with, 1 1/2 cups of Guinness Draught & 4 cups of low-sodium chicken stock. Bring to a boil & scrape up any brown bits from the bottom of the pan.

Pour this mixture into the slow cooker.

Add in 5 carrots {peeled & cut into 1" pieces},

1 pound of parsnips {peeled & cut into 1" pieces},

and 1 pound of baby red potatoes {scrubbed clean & halved}.

Give the mixture a stir, cover & cook on low for 9-10 hours {or on high for 6-7 hours}.

Once the stew is done cooking, turn the slow cooker up to high {if it's not already} & measure a 1/4 cup of flour into a small bowl.

Whisk in a 1/4 cup of Guinness & beat until smooth. Pour this into the stew & stir. Cook for an additional 15 minutes, or until the sauce thickens.

Finally, stir in 2 tablespoons of chopped flat leaf parsley, season with some salt & pepper {to taste},

and serve.

Guinness Beef Stew

Adapted from Cooks Country magazine, February 2007
Serves 6-8

3-4 pounds boneless beef chuck stew meat
3 tablespoons canola oil, divided
2 small onions, chopped
4 cups low-sodium, or homemade chicken stock
1 3/4 cups Guinness Draught, divided
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounce bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled & cut into 1" chunks
1 pound parsnips, peeled & cut into 1" chunks
1 1/2 pounds baby red potatoes, scrubbed & halved
1/4 cup flour
2 tablespoons chopped fresh flat leaf parsley

Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt & freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides {about 8 minutes total}. Transfer to a slow cooker. Continue until all the beef is browned & add more oil to the skillet, if necessary.
Add the remaining tablespoon of oil to the same skillet & add in the onions. Cook until softened & beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate & bay leaves. Bring to a boil & using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker.
Add the carrots, parsnips & potatoes to the slow cooker. Cook on low heat for 9-10 hours {or on high for 6-7 hours}.
At the end of the cooking time, turn the slow cooker up to high. Whisk the flour & remaining 1/4 cup of Guinness until smooth. Then stir the mixture into the stew. Cover & cook an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves & season with salt & pepper.
You can brown the beef & prepare the onion mixture the night before & add to the slow cooker in the morning, if desired.
Click here for the printable recipe.