More Than a Sandwich...Treat Dad to a MANWICH

My mom sent me a forwarded email this morning titled MANWICH.  The name alone peaked interest so I checked it out.  What followed were photos of a SERIOUS sandwich that the likes of Guy Fieri would drool over.  I decided I would give it a try as we're trying to show added appreciation this week for my sweetheart and Dad to our kiddos.  How could we go wrong with sourdough bread, steak, bacon, Swiss cheese, mushrooms, onion and BBQ sauce?

Paleo Dinner: Spicy Meaty Chili

It's a rainy, chilly day in Southern California.  This is a perfect day for a big pot of spicy chili to warm the bones.

Rainy Day Paleo Spicy Chili

Ingredients

2 lbs ground beef

3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

3 carrots, peeled and sliced

1-28 oz. can whole tomatoes with juice, slightly chop tomatoes with kitchen shears before adding

2- 14.5 oz. can diced tomatoes

1- 14.5 oz. can diced tomatoes with jalapenos and chile peppers

1/2 cup water

2 tablespoons chili powder

2 teaspoons Emeril's Baby Bam (see recipe following)

1 teaspoon salt

2 teaspoons ground cumin

1/4 teaspoon ground black pepper

Brown ground beef.  Drain off fat.  Add garlic, onion, green pepper, and onion. Cook for a few minutes until vegetables are slightly softened.  Add tomatoes and seasonings.    Stir well and allow to simmer for about 30 minutes.  Stir occasionally so tomatoes don't stick to bottom of pan.  Enjoy!

Hearty!  Meaty!  Paleo!  Yum!

Baby Bam

from Emeril Lagasse

Ingredients
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper (optional)

Combine and place in airtight container.

Paleo African Beef Curry Dinner with Butternut Squash

African Ground Beef Curry with Butternut Squash

My husband just said, "This is SO GOOD, I'm going to have to overeat!"

Those words are music to my ears!

Since this is the season of magnificent filling squash, I bought a load of butternut, acorn, spaghetti and kabocha squash yesterday.  I'm doing a paleo challenge with fellow Crossfit members and I wanted to come up with a dinner that was both tasty paleo.

I found a recipe for Kenyan Ground Beef Curry in Extending The Table that I altered to meet our dietary restrictions.

African Ground Beef Curry with Butternut Squash


Ingredients

1 pound ground beef
1 cup chopped onions
1 teaspoon Aroy-D Massaman Curry Paste (available at Asian grocery stores)
5 cloves garlic, crushed
1 teaspoon ground ginger
3 medium tomatoes, sliced
1- 15 ounce can tomato sauce
1/2 cup water
kosher salt to taste
one butternut squash, peeled, cubed, boiled until softened, but not mushy
one avocado, peeled and sliced

Brown ground beef, drain fat.  Add chopped onions and cook until onions are softened.

Add garlic, 1 teaspoon Aroy-D Massaman Curry Paste, ginger, sliced tomatoes, tomato sauce and water.  Stir well.  Let cook for about 20 minutes until flavors blend.

Meanwhile, peel and dice butternut squash.  Place in pot of water.  Boil gently until squash is softened, about 15 minutes.

Serve butternut squash, with meat mixture topped with avocado.  This is a GREAT paleo dinner option!

Aroy-D Massaman Curry Paste

Enjoy!

Perfect Autumn Beef Stew

Serve with Cheesy Biscuits

Living in Southern California has caused me to really appreciate minor temperature and weather fluctuations.  On a normal day we may have variations of sun, morning clouds followed by sun, or... sun.

In the fall, when temperatures take a little dip, Southern Californians  immediately switch into seasonal mode and make the most of the autumn day.  People will be found in jeans, sweaters, UGGS, and North Face outerwear.  Being a Pacific Northwesterner, when I first witnessed this display, I used to chuckle, but now I too have adapted.  On those chilly, cozy fall days, I light a couple candles, put on my stay-at-home sweats (they're like Hammer pants made of fleece), and pull out the crock-pot and create the coziest comfort food I can think of.

We had a couple of those days last week so I was busy crockin' it up.  My hub loves it when I make something that's really beefy and potato-ish.  He's such a meat and potatoes kind of guy.  If I were to make meat and potatoes every night for the rest of his life, I don't think he'd complain, but I couldn't handle it...so it's not going to happen.

I like this recipe because it's not a heavy gravy-type beef stew, it's like like beefy vegetable soup, but it will thicken.  I also think this stew is almost better as leftovers after the flavors have had time to meld together.  If you like a thicker stew just use one can of stewed tomatoes, but I add two to stretch the meal a bit.

Beef Stew with Mushrooms & Vegetables

Ingredients

3-4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 tablespoon Better Than Bouillon- Beef (I love this stuff!!  Thanks to my aunt for introducing me to it).
1 tablespoon Worcestershire sauce
1 lg. clove garlic, minced
2 bay leaves
1 teaspoon paprika
8 oz. mushrooms, cleaned and sliced
1 lb. carrots, peeled and sliced
3 stalks celery, sliced
4 cups potatoes, peeled and diced
2 small onions, diced
2- 15 oz. cans stewed tomatoes (if you want a thicker stew, only use one)

Put beef in crock pot/slow cooker.  Mix flour, salt and pepper together and sprinkle over meat;  stir to make sure flour mixture coats meat.  Add remaining ingredients, mix well.

Cover and cook on low for 6-7 hours.  Stir occasionally.  Remove and discard bay leaf.

Serve with Cheesy Biscuits...recipe to follow.

Embracing the Slow-Cooker: Texican Chili

In the action-packed life of homeschool mom, activities coordinator, sports enthusiast, and taxi driver sometimes the role of chef gets moved to the back burner.  Many days we're doing easy, quick dinners like grilled meats, salads, and roasted vegetables.  These are great healthy meal options, but it's also great to mix it up.

I'm a lover of soups, stews and chili.  I have friends who joke that when they come over we're always having soup.  We don't have soups that often, but when I'm in the mood for them, we may have them every night for a week or so.

I think the soup bug hit me a couple weeks ago so I pulled out the slow cooker.  I've been on the hunt to find healthful recipes that are also flavorful.  Recently we had Texican Chili.  I've made some alterations to this Fix-It and Forget-It meal.  Our family likes a chunky, hearty chili and this one fit the bill.

Texican Chili

Ingredients

8 slices bacon, diced
2 1/2- 3 lbs. beef stewing meat, cubed
2- 28-oz. can stewed tomatoes
15- oz. can tomato sauce
16-oz. can kidney beans, rinsed and drained (I used two 16-oz. cans)
2 cups sliced carrots
1 medium onion, chopped
1 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon ground cumin
1/2-1 teaspoon kosher salt (to taste)
1/4 teaspoon black pepper

1.  Cook bacon in skillet until crisp.  Drain on paper towels.

embracing the bacon

2.  Brown beef in bacon drippings in skillet.

3.  Combine all ingredients in slow cooker.

Mounds of meat and vegetables

4.  Cover and cook on low 6-8 hours or until meat is tender.  Stir occasionally.

Beautifully Chunky!

Yum!

Shepherd's Pie

Shepherd's Pie, or Cottage Pie as it is commonly referred, is a British or Irish meat pie topped with mashed potatoes.  This dish is dated back to the 1700's when potatoes became an edible option for the poor.  The potato has a very interesting history.  During this time of food shortages, potatoes were touted by the European governments and the upper class as an option to counter the famine of the era.  The peasants were suspicious, but after royalty and the upper class begin cultivating the potato, the poor began farming the feared tubers.  

Once, when making this dish with ground beef, I was told by an Irishman that it was actually "Cottage Pie."  He told me "Shepherd's Pie" was made with lamb.  I think most {Americans} when referring to or making Shepherd's Pie are actually making Cottage Pie, as ground lamb is quite a bit more expensive than ground beef.

The recipe I always use is from Martha.  I think her variation offers awesome flavor and is loved by all who try it.  I've had moms report how their children go back for 2nd's and 3rd's of this dish.  In addition, this is a meal you can make one to serve, one to give away or put in the freezer.  It's great to have an extra meal on hand.

You can make this dinner in a large baking dish or in individual dishes.  I like the individual dishes when serving our family, but it's much easier to give away in the large pan.

Shepherd's Pie

This recipe makes 8 individual servings or two large pies.  Cool pies completely before covering with plastic and freezing up to 3 months.  Reheat frozen pies (small or large) in a 375-degree oven for about an hour.

Ingredients

2 pounds freshly ground beef, or lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1-2 tablespoons Worcestershire sauce
Kosher salt & ground pepper
10 ounces frozen peas, thawed
2 1/2 pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter

1.  Preheat oven to 425.  Heat a large skillet over high heat.  In two batches, cook lamb (or beef) until  no longer pink, about 5 minutes per batch.  Transfer meat to a colander set in a bowl/ let fat drain off and discard.

I don't always follow directions.  I brown all at one time.

Browned ground beef.

This grease will drain out in the colander.

2.  Add 1/4 cup water to the skillet, scraping up the browned bits with a wooden spoon.  Reduce heat to medium; add onion and carrots.  Cook, stirring occasionally, until softened, about 5 minutes.  Stir in tomato paste.  Add flour; cook, stirring, 2 minutes.

I use the Cuisinart to chop the onions and carrots. 

Carrots and onions, cook about 5 minutes until softened.

Add tomato paste.

Sprinkle with flour.

Stir

3.  Add Worcestershire sauce (I usually add at least 2 tablespoons), 2 cups water, and meat.  Season with 2 teaspoons salt and 1/4 teaspoon pepper.  Simmer until thickened, stirring occasionally, about 10 minutes.  Stir in peas; cook 1 minute.  Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

Worcestershire and water added.

Meat added.

Okay, I don't thaw my peas...not the end of the world.

Filling just about done, potatoes on.

This is SO good!  I have a hard time not just nibbling away at the meat.

One to give away.

One for our family.

And a cute one!

4.  Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch;  bring to a boil.  Reduce heat;  simmer until fork-tender, 15-20 minutes.  Drain.

Potatoes cooked and ready for mash.

I mash the potatoes in the Kitchen Aid.  If you use a Kitchen Aid, don't overdo it or the potatoes will get tough.  Just enough to mash.

5.  In another small saucepan, bring milk and butter to a simmer;  remove from heat.  Pour milk mixture over cooked, drained, potatoes;  mash.  Season with 2 teaspoons salt and 1/4 teaspoon pepper.  Spread over pies;  use a fork to make peaks.  Bake on a baking sheet until tops are browned, 25-30 minutes.  Cool slightly; serve.

Milk mixture added.

Oh, so good!

All three, ready to go...and I didn't fork peak them.

One for home...ready to serve.

One to give away, ready to deliver.

One individual.  So cute!

Sour Cream Enchiladas

Sour Cream Enchiladas- Ready to Serve

This dinner is a tried-and-true recipe I've relied on for years when preparing meals for friends.  It's simple, quick and a crowd pleaser.  It can easily be doubled (or tripled) and is easy on the budget.  Although it is great in many ways, it's not a low-calorie or a low fat meal.  It is a treat to be enjoyed a few times a year unless you live in the south where sour cream, butter and cheese are daily staples.  I have to say, not only are the enchiladas great, be sure to have tortilla chips on hand for all the cheesy-sour cream sauce covering the dish.  So scrumptious!

Sour Cream Enchiladas
from Simply Simpatico

Ingredients

1 pound lean ground beef
1/2 cup chopped onion
1/2 teaspoon salt
8 corn tortillas
1/2 cup cooking oil
1/2 cup canned or bottled taco sauce
1 cup (or more) shredded Monterrey Jack cheese (I often use Mexican cheese blend)

Sour Cream Sauce

1/4 cup butter
6 tablespoons all-purpose flour
2 teaspoons instant chicken bouillon granules
2 cups water
1 cup sour cream
1/4 cup chopped green chilies

Cook meat and onions until meat is brown;  drain off any excess fat.  Add salt.

Dip tortillas in hot oil/  fry quickly until limp.  Drain on paper towels.  Spoon equal portions of the meat mixture onto tortillas.  Top each with 1 tablespoon taco sauce and cheese.  Roll up;  place seam side down in a lightly greased 10" X 6" baking dish. 

Dip tortillas in oil until limp...couple seconds

Tortillas on paper towels.  Begin filling each tortilla with cooked ground beef.

Top ground beef with taco sauce followed by cheese (I used Mexican cheese mixture).

Tortillas filled and in pan.

In a medium saucepan melt butter; add flour and bouillon granules, stirring until smooth.  Gradually add water.  Cook, stirring often, until thick.  Remove from heat and stir in sour cream and chilies.  Pour mixture over rolled tortillas.  Top with remaining cheese.  Bake at 400 degrees, 15 minutes.

Melt Butter

Add flour and bouillon

It will look like this.

 

GRADUALLY begin adding water.  Do not add all at once or it will be lumpy and chunky.

Continue gradually adding water.

When all water is added mixture should look like this.  Continue stirring until thickened.

Remove from heat and add sour cream and green chilies.

Sour cream sauce

Top tortillas with sauce

Top with cheese.  You can definitely add as much as you like.

Fresh out of the oven.

Creamy, cheesy goodness!