Turnip Greens Stew

 

Lovers of greens with love this simple stew.what so good about it > It's not so costly to make and quick and easy stew your're be out the kitchen in know time.

Steps

wash 3 lb turnip greens very well with water

set a side

 peel ,cut and clean 5 medium turnip roots very well...Cut roots in medium size pieces

In a pan add 1/4 cup of cooking oil and 3 cup smoke chopped meat1 1/2 cup onions 1 cup celery and your season your choose. cook until tender.

 keep stirring on medium heat

Cook the turnips greens same way 1/4 cup of oils in another pan cook until tender uses the same pan

cook turnips roots the same way until tender

place everything in a stock pot with 6 cup chicken broth. add more season to taste simmer for 10 mins

Beef Short Rib Stew

 

It's Cold outside and you need something warm inside of you.The best thing is too do is make a big pot of beef stew and eat on it for at least three days. I love a lot tomatoes in my beef stew it just the best tasting broth around. Short rib in your stew.... I call it stew on the bone. 


Ingredients

6 beef short ribs, trimmed of fat

Flour for dusting

1/4 cup good cooking 

2 cups chopped onion

1 cups diced celery

2 cup carrots, peeled and large-diced

3 garlic cloves, minced

6 tablespoons tomato paste

6 cups beef stock

6 med potatoes cut up

6 med tomatoes cut up

Directions

Salt and pepper

Short ribs dust them with flour.

Place the short ribs in a frying pan and brown on both sides and add to a large Dutch oven

Adding beef broth and cook for 30 mins on med heat.


Then add on top of short ribs add celery, 1 cup onions, carrots, tomatoes and garlic and salt and pepper to taste or your choice of season and herbs.

Cook stew on med heat  20 mins.after 20 mins....gently take out shout ribs out and set a side.

Add potatoes 1 cup onions cook until potatoes are tender.

Stir in tomatoes paste and let the tomatoes paste cook until stew thicken (add more beef broth if needed)

After stew is thicken at the shout ribs back in and simmer about 10 mins.

When doing this step it cover the rid with the sauce of the tomatoes and keep the ribs together.

Turkey Stew In A Bread Bowl

 

This is the most simply stew to prepared in mins with that left over Thanksgiving Turkey.

You will need

2 can cream chicken soup

 1 can carrots

6 New Potatoes peel and cook tender

2 cups cooked left over turkey

Add cream of chicken soup to pan

Add 2 cups chicken broth stir until creamy

 Add cook carrots and potatoes and your own spices.

Fold in Turkey

Simmer on low heat until all blend together serve in bread bowls

Fondant Sweet Potatoes

 

3 lb sweet potatoes – 3 thick ones 

1 1/2 tbsp butter , unsalted, melted 

1 1/2 tbsp olive oil 

/4 tsp salt 

1/2 tsp black pepper

1 1/2 tbsp Rosemary 

 

MAPLE BUTTER PECAN Glaze

1/2 cup maple syrup (pure, Note 3)

2 tbsp butter , unsalted

1/3 cup pecans , chopped (Note 4)

1/2 tsp cinnamon

Pinch of salt

SERVING

1 1/2 tsp fresh rosemary leaves 

Instructions

FONDANT POTATOES:

Preheat oven to 350

Cut the potatoes into 3cm / 1.2″ discs.

Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).

Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.

Roast: Place in the oven and roast for 20 minutes.

Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.

Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.

Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.

Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm – or at room temperature!

MAPLE BUTTER PECAN SAUCE:

Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).

Transfer to serving jug. Serve over potatoes.