Ground Beef and Vegetable Stew

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Boston gave us a taste of Spring this past weekend- a thunder storm and multiple days in the 50s. And while it is not spring yet, I figured that I needed to get some last minute stew in before it is too warm. This recipe comes from Southernplate.com  and I improvised to make it my own!

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Ingredients

  • 1 1/2 lbs ground beef, cooked and drained
  • Carrots, diced
  • Onion, peeled and chopped
  • 4 potatoes, peeled and diced
  • 2-3 Cups frozen green beans
  • 28 ounce can diced or crushed tomatoes
  • 2 Cans Spicy Hot V-8 juice
  • 2 C water
  • 4 Beef Boullion Cubes
  • 1 tsp salt (more or less to taste)
  • mushrooms
  • cup or so of peas
  • cup or so of kale
  • seasonings of your liking (I used italian seasoning, adobo, black and white pepper, chili pepper, oregano)

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Instructions

  1. Place everything in a pot except for ground beef (cook before hand) and kale. Bring to a boil and reduce heat to simmering. Cover and cook for an hour until vegetables are tender.
  2.  Add ground beef, cook for another fifteen minutes.
  3. Add the kale, cook for another fifteen minutes

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Butterscotch Brownies

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Again, another family cookbook recipe. It reminds me of growing up and my childhood when I make these recipes, which I really love!

Preheat the over to 350

Melt in saucepan: 1/4 cup of butter (or butter substitute)

Stir in 1 cup of brown sugar until dissolved

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Let the ingredients cool slightly then beat in well: 1 egg and 1 tsp of vanilla

In a separate container sift a 1/2 cup of flour and then add 1 tsp of baking powder and a 1/2 tsp of salt.

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Mix all the ingredients together (add semi-sweet chocolate chips if desired, which I did because chocolate chips are amazing!)

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Pour the batter into a greased 9×9 pan (I doubled the recipe so I used a 9×13 pan)

Bake for about 20 to 25 minutes

Cut into bars when cool

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White Chicken Chili

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This is another recipe from my family cookbook, an absolutely delicious white chicken chili – lactose and dairy free!

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  • 2 cans of white beans (any kind works)
  • 1 large onion, chopped
  • 1 stick of unsalted butter (if your stomach can’t handle that, a dairy substitute)
  • 1/4 cup all-purpose flour
  • 2 cups of almond milk
  • 1 tsp. tabasco sauce
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt or to taste
  • 4 oz of chopped jalapeño chilies
  • 3 or 4 skinless chicken breast halves
  • 1 1/2 shredded dairy free cheese

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In a skillet, cook onion in 2 tbsp. of butter over moderate heat until softened

In a 6-8 quart pot, melt remaining 6 tbsp of butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onions and gradually add broth and almond milk, whisking constantly.

Cook the chicken in a separate pan.

Bring the roux/onion/broth/milk mixture to a boil and simmer, stirring occasionally for 5 minutes or until thickened. Stir in the spices, then add the beans, chilies, chicken and cheese and cook the mixture over moderately low heat, stirring, for 20 minutes.

Serve with salsa

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Raspberry-Mint Sorbet (21+)

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Happy Valentine’s Day!

I know it’s cold outside, but sorbet is delicious at any time of the year. Sometimes sorbets have vodka in them to help with the texture, but I experimented with tequila because vodka is my least favorite alcohol.

  • 2 packages of frozen raspberries
  • package of fresh mint, chopped up
  • 1 cup or so of sugar
  • cheese cloth
  • 2 or 3 shots of tequila (not for drinking… unless you decide otherwise)
  • 1/2 cup water
  • juice from 1/2 of a lemon
  1. Thaw the raspberries in a bowl with hot water, then drain the raspberries.
  2. Add the sugar (you can add more depending on how sweet you want the sorbet), chopped up mint, tequila, lemon juice, and water
  3. Using a blender or immersion blender, blend all of the ingredients until smooth. Then led the mixture sit in the fridge for about an hour or so for all the flavors to combine
  4. After it’s out of the fridge, put all of the liquid in the cheese cloth  and strain to get rid of the mint leaves and raspberry seeds (not something you want stuck in your teeth!)
  5. Once the liquid is smooth, place in shallow dishes, and put in the freezer. Every few hours check the texture and mix it with a fork so it freezes better.
  6. Enjoy!
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The sorbet turned into a combination of sorbet and an icee, but still extremely delicious

Dairy-free Chicken Pot Pie

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This recipe comes from a cookbook my mom made me of recipes I she cooked while I was growing up. Chicken pot pie is one of my favorite foods, but since it almost always has cream in it, it’s not something I can always have. This recipe is dairy free and delicious!

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  • 1 package of frozen puff pastry (Pepperidge Farms has a  dairy free one)
  • vegetable oil
  • 1 medium onion
  • a few mushrooms
  • 3 sprigs of celery
  • 1/2 cup of frozen peas
  • 1 cup chopped carrots
  • 6 tablespoons of flour
  • salt and pepper to taste
  • 2 1/2 cups chicken stock or broth
  • 2 cups cooked chicken, diced
  • 1 potato diced

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  1. Preheat oven to 400 degrees
  2. Thaw the puff pastry
  3. Heat oil in a medium saucepan over medium-high heat. Add onions, celery, mushrooms, carrots, and potato until tender.
  4. Stir in flour, salt, and pepper.
  5. Gradually add the chicken stock/broth
  6. Add in the chicken and peas
  7. Pour mixture into a round casserole dish and layer the puff pastry on top so it covers the whole casserole dish.
  8. Bake at 400 for 30 minutes or until the crust is brown and puffed.

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Guest Blog Post: Lentil Soup

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My lovely roommate Jack is a vegetarian who loves to cook, so naturally, I asked if he wanted one of his recipes to be featured on the blog. Below is his lentil soup recipe-

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Ingredients:

1 lb green lentils
2 medium onions, diced
2-3 medium tomatoes, diced
1/3 lb carrots, diced
1/2 lb celery, diced
1/2 yellow pepper, julienned
8 oz portobello or crimini mushrooms, julienned
1/2 lb kale, washed and shredded
6 cloves garlic
1/2 lemon

Vegetable or chicken stock or paste

Red wine
Balsamic vinegar
Oregano
Thyme
Cumin
Directions:

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Wash and boil lentils in a large pot with a bay leaf. If using stock, reduce the water you start out with and add in the stock half way through.

In a large saucepan sauté the vegetables in this order: garlic until aromatic (~60 s); onions until just translucent; carrots; mushrooms; celery; tomatoes; peppers. (You may cook the tomatoes separately as I did to speed things up, as you want them to break down, release juices, and cook down a bit and it takes a while. I also cooked the mushrooms separately, but that was mostly because I messed up the order.)
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When lentils are soft, add sautéed vegetables and cook at a low boil for 5-10 minutes. Squeeze lemon for juice and add it with a splash of red wine — you may also use balsamic vinegar instead for a different flavor. If cooking with boullion/paste, add that now. Salt and add spices to taste.

Finally, add kale at the end and let it boil just long enough to soften it.

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Lactose-free, Dairy-free Garlic Mashed Potatoes

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Mashed potatoes normally have cheese, milk, or some type of lactose filled ingredient! Fear not dairy-challenged people, this recipe will keep your stomach happy 🙂

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Ingredients:

  • 2 potatoes
  • 1/4 cup of almond milk
  • tablespoon of butter or butter substitute
  • clove of garlic

Directions:

  1. In a medium sauce pan, bring water to a boil
  2. Cut the potatoes into fourths (I leave the skin on) and put them in the boiling water for 10-15 minutes or until they are soft when poked with a fork.
  3. Add butter, milk, and chopped garlic
  4. Mash them all together and enjoy!
  5. Great side dish to any meal! Or if you want it to be a meal itself, add some stir fried veggies