Friday, November 12, 2010
Fridays are great days to make soups or stews so that you have leftovers for weekend lunches. I'd rather be spending my time outside enjoying the nice weather than stuck in a hot kitchen!
Beef and Sweet Potato Stew
Adapted from Giada De Laurentiis, Food Network: Beef and Butternut Squash Stew
3 Tbsp Texas Olive Ranch olive oil
1 sweet yellow onion, peeled and chopped (Johnson's Backyard Garden at Austin Farmers' Market on Wednesday and Saturday or become a CSA Member)
2-3 cloves of garlic
rosemary, French thyme and parsley
2 lbs. of grassfeed beef stew meat (Richardson Farms at Austin Farmers' Market on Wednesdays and Sunset Valley on Saturdays) or venison stew meat, cut into bite-sized pieces ***You could also use portobello mushrooms as a vegetarian option
2 Tbsp all-purpose flour, whole wheat flour (Richardson Farms) or brown rice flour (for gluten free substitute)
3-4 cups beef broth
1 cup Marsala wine
2-3 sweet potatoes, peeled and chopped into bite-sized cubes
salt and pepper
*optional: Herbs de Provence (Becker Vineyards) and 1 1/4 cup sun-dried tomatoes or smoke-dried tomatoes (Boggy Creek Farms)
1. In a stock pot, heat olive oil over medium heat.
2. To the pot add onions, garlic, thyme and rosemary.
3. In a bowl, toss the stew meat with the flour, salt and pepper. *Add Herbs de Provence
4. Brown the stew meat on medium high heat until browned on all sides.
5. Add the Marsala wine and use a wooden spoon to scrape the brown bits on the bottom and sides of the pot.
6. Add the sweet potatoes and *sun-dried tomatoes, stir to combine, then pour in the beef broth so that it covers the beef and potatoes.
7. Bring to a boil then reduce heat to low and simmer for 1 hour.
8. Add salt and pepper.
Serve with yummy rustic bread from Texas French Bread or a gluten-free bread of your choice. We substituted the bread with some delicious sliced tomatoes we picked up at the Farmers' Market. We have to take advantage of the tomatoes while they are still in season!
Spinach with Warm Olive Oil and Walnuts
Adapted from Martha Stewart Living, November 2009: Baby Spinach with Warm Olive Oil and Walnuts
3/4 cup (2 oz.) walnuts
1/3 cup Texas Olive Ranch olive oil
1 bunch of spinach (Johnson's Backyard Garden at Austin Farmers' Market on Wednesday and Saturday or become a CSA Member)
2 Tbsp white-wine vinegar or Texas Olive Ranch Orange & White vinegar
1. Heat olive oil and walnuts over medium heat stirring occasionally until walnuts are toasted, about 15 minutes.
2. Add spinach to a bowl and toss with vinegar, salt and pepper and the walnut/oil mixture.