Easy Peasy Beef Stew

• 2 lbs stewing beef (chopped into 2 inch cubes)
• 2 Tbsp olive oil
• 2 cups beef stock
• 2 Tbsp Worcestershire sauce
• 2 cloves garlic, peeled and crushed
• 2 bay leaves
• 1/2 tsp English mustard powder
• 1 large onion, sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• I cup baby carrots
• 3 stalks celery, chopped into 1/2 inch diagonal strips
• 2 Tbsp flour
• Brown beef cubes in a large Dutch oven, remembering Julia's famous advice about not overcrowding the pot! Add the beef stock, Worcestershire sauce, garlic, bay leaves, mustard powder, onion, salt, pepper and paprika. 
• Stir, cover and simmer gently for about 1 1/2 hours, then add the baby carrots and chopped celery. Cover and cook for about another half an hour. 
• About ten minutes before serving, gently shake the flour in a sieve over the the pot of stew, stirring to blend it into the gravy. This will help to thicken up the stew without making the gravy lumpy. 
• This stew is very easy to make and is delicious served with homestyle mashed potatoes and steamed green beans.

Di's Spaghetti Bolognese

This is my absolute favourite bolognese recipe! My mother used to make it for us every Friday night when I was growing up, and she'd serve it in huge white bowls. It almost brings a tear to my eye just thinking about it now! 

1 lb (approx. 400 g) minced beef

2 fat cloves garlic

1 small red onion or small shallots

2 beef stock cube

1 tsp dried oregano (or more)

2 bay leaves

1 x 14 oz can chopped tomatoes

slosh of red wine

1/2 tsp dried basil (or more)

2 tbs tomato puree

oregano and basil to taste
grated parmesan cheese

Sauté garlic and onion in olive oil, and then add the minced beef when they have softened. 
Gently brown the beef, then add one stock cube and 1/2 tsp oregano or more and 2 bay leaves.
In a separate pan heat the can of chopped tomatoes, add a slosh of red wine, add one more stockcube and 1/2 tsp of oregano or more, 2 bay leaves, 1/2 tsp basil or more, tomato puree, salt and pepper to taste. Allow the sauce to simmer away with the lid off, but don't let it get too dry. 
After a few minutes add the tomato sauce to the meat, cover and simmer on low heat. If the sauce looks too wet take the lid off for a few minutes.
Cook for about 40 minutes to an hour but check that the bolognese doesn't boil dry.


This is lovely served with a green salad and freshly grated Parmesan. Enjoy!

Cioppino

This recipe is based on Rachael Ray's recipe, although I've adapted it slightly, and I prefer to serve it with pasta. It's quite spicy so if you like a milder dish go light on the crushed red pepper flakes!

• olive oil
• 1 teaspoon crushed red pepper flakes
• 1 small can of anchovies
• 6 cloves garlic, peeled and crushed
• 1 dry bay leaf
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 1 cup dry white wine
• 2 cups vegetable stock
• 32 oz can crushed tomatoes
• 1 Tsp fresh thyme leaves, chopped
• 1 tsp oregano
• 1/2 cup flat-leaf parsley, chopped (reserving some to garnish)
• 1 1/2 pounds cod (tilapia works well too), cut into bite-size chunks
• 2 x 1 lb bags frozen mixed seafood, thawed
• salt and pepper
• 
  
• In a large Le Creuset pot combine olive oil, crushed red pepper flakes, anchovies, garlic, and bay leaf over medium heat. Break up the anchovies with a wooden spoon so that the fish dissolves into the olive oil. This gives the stew a great fishy base.
  Add the chopped celery and onion to the pot, and saute for a few minutes until the vegetables begin to soften. Add the wine to the pot, and allow the sauce to reduce for a few minutes before adding the vegetable stock, tomatoes, thyme, oregano and parsley. Bring the sauce to a gentle simmer and then reduce heat to medium low.
  Lightly season the fish chunks with salt and pepper, and add them to the pot. Simmer the sauce for about five minutes, giving the pot a gentle swirl now and then. Add the thawed seafood and cover, and allow the stew to cook for about ten minutes, giving the pot an occasional swirl to prevent the stew from sticking.
  Serve the stew with pasta and garnish with chopped parsley.

South Beach Spinach Quiche

My sister-in-law Lori made this for us on a recent visit to Fort Lauderdale, Florida. It's a delicious and jam-packed quiche-every spoonful is delightful!

1 lb cottage cheese

1 cup mozzarella

1/3 cup parmesan

10 oz frozen spinach

small jar of roasted red peppers, drained and chopped

1 tsp oregano

4 eggs

salt and pepper to taste

Mix everything together, and put into a greased Pyrex pie dish. Bake at 375 degrees for about 40 to 45 minutes, until it looks like it's set. This quiche is delicious served warm or at room temperature.

Macaroni and Cheese

This recipe is adapted from the fabulous Ina Garten's recipe Mac and Cheese from her book "Family Style." As Gruyere is so expensive I often use quite a bit less and add some other cheeses such as feta to beef up the quantities, but the Gruyere definitely makes this recipe extra special!

Ingredients

• olive oil
• 1 lb elbow macaroni (or spirals)
• 4 cups milk
• 8 tbs unsalted butter, divided
• 1/2 cup flour
• 12 oz Gruyere, grated (about 4 cups)
• 8 oz Cheddar, grated (about 2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups bread crumbs

Directions

Preheat the oven to 375 degrees F.

Add a few tablespoons of olive oil into a large saucepan of boiling salted water. Add the pasta and cook for about 6 to 8 minutes. Drain thoroughly and set aside.

Heat the milk gently in a small saucepan and set aside. In a large saucepan melt 6 tablespoons of butter and then add the flour. Cook gently over low heat for a few minutes, stirring constantly with a whisk. As you whisk, add the hot milk and cook for a few more minutes until the mixture begins to thicken. Take the saucepan off the heat, add the grated cheeses and ground black pepper. Add the cooked pasta and stir well. Pour the mixture into a large Pyrex dish.

Melt the remaining butter and stir it into the fresh bread crumbs, then sprinkle the breadcrumb mixture on top of the macaroni and cheese mixture. Bake for about 30 minutes until the sauce is nice and bubbly and golden brown.

This is delicious served with a green salad and fresh tomatoes with fresh basil.