Southwest Zucchini Boats

Remember how I used to be the only one who didn't write on the food blog?  Where'd you all go?!  :)

I've got a new tasty one to share.  Jonny and I really liked this and it wasn't hard at all.  Of course, I always make things more complicated than they need to be, so I'll copy the recipe the way I found it, and then tell you what I did to make it more work!

http://makingithere.blogspot.com/2010/09/its-really-hard-to-spell-zucchini.html





4 medium zucchini
1 lb ground beef*
3/4 C salsa
1/4 C dry bread crumbs
1/4 C minced fresh cilantro
1 tsp chili powder (maybe less - our first batch made us a bit teary)
1/4 tsp ground cumin (I just do a pinch, otherwise it tastes like a taco)
dash of pepper
1 C shredded monterey jack cheese





Cut zucchinis in half, hollow and place in microwave safe dish
Cover and microwave for 3mnin or until crisp-tender.  Drain and set aside
Meanwhile, in a large skillet brown beef and drain, remove from heat
Stir in all ingredients and 1/2 C of the shredded cheese
Spoon into shells and sprinkle remaining cheese over top
Microwave uncovered 3-4 min until sprinkled cheese melts

* in our house we prefer to cut the meat portion in half and supplement it with rice instead - very delicious.

So when I made it, instead of nuking the zucchini, I put it in a 9x13 glass dish with about 1/2 inch of water at the bottom and steamed it for about 10 minutes in the oven (375 degrees).  I cooked the hamburger (half portion--I used brown rice for the other half) and added the chili powder, cumin, and salt and pepper to the meat instead of the rest of the stuff.  And I didn't measure the spices, I just eyeballed how many shakes I wanted and it turned out perfect.  After I filled the zucchini I just stuck it back in the oven until the cheese was melted.  It was delicious!  Bon Apetit!

Hearty Beef Stew-for Erin!

This recipe is from Mel's Kitchen Cafe. It was definitely more work than a typical beef stew, but it paid off!

*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browing = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!

*Serves 6-8

INGREDIENTS:
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

DIRECTIONS:
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Recipe Source: adapted from Cook’s Country Dec/Jan 2011

http://www.melskitchencafe.com/2011/01/hearty-beef-stew-slow-cooker.html