tomatoes

GG’s Beef Stew

This is a family heirloom. My mother has memories of her grandma making this stew. She tells me, and now my children, almost every time we eat it, “I used to smell this stew when I would get off the bus. Grandma would have the windows open and I knew… And I would run to the house. We would eat it with buttered bread and a big glass of milk.” So I can think of no better introduction or suggestion. We always make it in big batches, so I tried to break it down into a 1 pot portion. (And therefore can be easily doubled… or quadrupled.) It’s a hearty stew and we have always enjoyed the rustic (large) bites of meat and veggies. I hope you do too!

As organic as possible (my addition)

2 – 2 1/2 lbs chuck roast (stew meat), trimmed and cut into 1″ (or so) cubes

1 1/4 – 1 1/2 lbs Idaho potatoes, peeled and cut into 1 1/2″ (or so) cubes

1 lb carrots, peeled and cut into 1″ (or so) pieces

3-4 celery stalks, cut into about 1″ (or so) pieces

2-3 large onions, peeled and quartered

2 large cans whole stewed tomatoes, halved and quartered in the can with a knife (it’s tradition)

2 Tbsp tomato paste

1 Tbsp salt, to taste

1 tsp black pepper, to taste

2 Tbsp sugar

1 stick butter

Place meat in a pot (dutch oven) with about 1 1/2 quarts of salted and peppered water. Bring to boil and reduce to simmer. Allow to simmer until tender, about 30-45 minutes, depending on cut. Skim off and discard the froth. Throw everything (except sugar and butter) into the pot. Bring to a boil and reduce to a simmer, add butter and sugar. Simmer until veggies are tender, about 45 mins to an hour (if you can wait that long). Salt and pepper to taste.

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Open your windows to let out the aroma, and serve with buttered white bread and milk- optional, but highly recommended.

Sue’s Mexican Chicken

One of the first times I went to eat at my in-laws to-be, Owen requested we eat Mexican Chicken. I love ethnic food fusions, blending two cuisines together. This dish reminds me of a Mexican chicken lasagna. It is loaded with fantastic flavor. I mean really, the depth of flavor is extraordinary. It’s creamy and cheesy; it’s full of veggies and tender pieces of chicken. It’s still one of Owen’s favorites.

As organic as possible:

2 bone-in Chicken breasts

4 large Flour tortillas

2 cans Condensed cream of chicken soup (I like Pacific organic; which actually comes in a cardboard container)

12 oz Cheddar cheese

1 15 oz can Chili (I like Amy’s organic)

1/2 cup Onion, diced

1/2 cup Green pepper, diced

1/2 cup sliced Black olives

1 can diced Tomatoes with chilies

*Divide the ingredients in half

Sour cream for serving (optional)

Boil the chicken until tender, saving the broth. In the mean time preheat the oven to 350ยบ. Spray a 13×9 inch baking dish with non-stick cooking spray (I like organic olive or canola oil), set aside. Shred the chicken into bite size pieces. Briefly dip the tortillas into the broth and line the baking pan, covering the bottom and sides. Begin layering with 1 of the soups, half of the chili, onion, green pepper, olives, chicken, and cheese. Repeat the process again beginning with tortillas, except this time top with tomatoes and green chilis (and a few more olives if you’d like). Bake for 50 to 60 minutes, until bubbly. Allow to cool slightly and set before serving. Serve with a dollop of sour cream.

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The organic cheddar I used is white, so yours may look a little different depending. Regardless, I just want to grab a spoon and go for it.