SAYING GOODBYE TO WINTER ~ (SIMPLE ONE PLATE SUPPER) MEDITERRANEAN BEEF STEW with FRESH ROSEMARY

"The color of springtime is in the flowers; the color of winter is in the imagination."

~ Terri Guillemets

MEDITERRANEAN BEEF STEW with ROSEMARY

This wonderful tasty recipe created by Kalyn Denny at KalynsKitchen.com tried several times, perfect for tonight ... the last night of WINTER

8 oz. sliced mushrooms

1-2 Tbsp. olive oil

1 diced onion in 1/2 inch pieces

2 lbs. diced chick steak, cut into 1/2 inch pieces

1 cup beef stock

1 14.5 oz can diced tomatoes

1/2 cup tomato sauce

1/4 cup balsamic vinegar

1 can sliced black olives

1/2 cup thinly sliced garlic cloves

2 Tbsp. chopped fresh rosemary (or 1 Tbsp. dried)

2 Tbsp. chopped fresh parsley (or 1 Tbsp. dried)

1 Tbsp. capers (or more to taste)

freshly ground black pepper

Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Slow Cooker. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Pot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to pot.
Add I cup beef stock to pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Pot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Still gently to combine, then put lid on Pot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.
If you do all in advance preparation the night before and put combined ingredients in the refrigerator overnight, this could cook as long as 10 hours in the Pot while away. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in pot in the morning.
For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot.
Note: This is Kayln's recipe works even doubled since I had 4 pounds plus of beef plus have a heavy hand with spices, etc. ... you can't go wrong adding/sub-tracting as you choose.

Mediterranean Beef Stew with Fresh Rosemary
(on Turmeric Rice*)

TURMERIC RICE
(adapted from 60 Minute Gourmet http://www.nytimes.com)

1 cup converted rice (I never use so use this or favorite rice)
1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped onions
1 tsp. chopped garlic
2 tsp. numeric
1 1/2 cup chicken broth
1 bay leaf
2 springs fresh or 1 tsp. fresh thyme
tabasco, salt and pepper to taste

In heavy saucepan with tight fitting lid, melt butter and olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.
Add broth, bay leaf, thyme, Tabasco, salt & pepper. Blend well, bring to boil and simmer for 17 minutes or what package on preferred rice suggests.
Uncover and stir with a fork. Remove bay leaf.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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