Posted by nicegirl512 on 2004-11-29 19:09:13
Post Subject:
Well, I made a fairly traditional stuffing and it turned out great! Your arteries will harden just reading about it!
Melt 1 stick butter. That's right, the whole stick.
Saute
1 chopped onion
lots of chopped celery
While you're sauteeing, sprinkle in
sage (lots)
rosemary
oregano
thyme (lots)
ground bay leaf (lots)
When the onion and celery are completely translucent, pour in the bread cubes. I used the aforementioned stale baguette and cubed a few slices of whole grain bread for variety. The baguette did stop being crunchy, but it never stopped being *very* chewy. So I don't know that I recommend extremely stale bread.
I also added sunflower seeds for a texture variation and a little protein.
Stir to coat the bread with the herbs and veggies, and then pour in vegetable broth (I used the paramalat packed kind from Trader Joe's) until it's the right level of moisture. Put into a casserole and keep warm in the oven.
My mushroom gravy, also the first time I've tried it, came out DELICIOUS.
Heat about 2 tbsp olive oil and add
a chopped onion
Cook at medium low until the onion carmelizes, about 10 minutes, stirring.
While the onion is cooking,
Slice mushrooms (I used cremini and button)
When the onion is golden brownish, add the mushrooms and
3-4 cloves minced garlic.
Saute until the mushrooms are tender and have given up their juices.
Whisk about 2 tbsp flour into a cup of veggie broth, and stir into the mushrooms.
Keep adding veggie broth and/or flour (always mix the flour into the liquid first, don't add flour directly to the gravy or it will lump) until you have enough gravy and it's the right texture.
Add about 1/2 cup dry red wine. This turns the gravy purple so use
Soy sauce to adjust the salt flavor and get it back to brown.
Posted by Selah on 2005-10-25 07:47:50
Post Subject: Beef Stew Take Two
yeahhhhhhh! I made beef stew using only edible products last night!!! It was delicious, I must say. Instead of the dumplings I served it with french bread toasted with extra sharp cheddar cheese. I thought I was kind of brave to 'get back on the horse again' so soon after wiping out. Hope some of you make this recipe,just remember not to cook the pads!!! YUMMMY.
Here's the recipe, I got it from about.com:
Beef Stew With Red Wine and Dumplings
From Diana Rattray,
INGREDIENTS:
* 2 pounds lean stew beef or top round steak, cut in 1-inch pieces
* 4 medium carrots, cut 1/4-inch slices, about 1 1/2 cups
* 2 medium celery ribs sliced, about 1 cup
* 2 medium onions, sliced
* 1 can (14.5 ounces) diced tomatoes with juices
* 8 sliced mushrooms
* 3/4 cup dry red wine or beef broth
* 1 1/2 teaspoons salt, or to taste if beef broth is used
* 1 teaspoon dried thyme leaves
* 1 teaspoon dry mustard
* 1/4 teaspoon pepper
* 1/4 cup water
* 1/4 cup all-purpose flour
* .
* Herb Dumplings:
* 1 1/2 cups baking mix (Bisquick)
* 1/2 teaspoon dried thyme leaves
* 1/4 teaspoon dried sage leaves, crumbled
* 1/4 teaspoon dried rosemary, crumbled
* 1/2 cup milk
PREPARATION:
In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions, tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.
Cover and cook on LOW 8 to 10 hours, (or HIGH 4 to 5 hours) or until vegetables and beef are tender.
Comin water and flour; gradually stir into beef mixture.
For herb dumplings, mix baking mix, thyme, sage, and rosemary.
Stir in milk just until moistened. Drop dough by spoonfuls onto hot beef stew mixture. Cover and cook on HIGH for 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.
Serves 8.
