stewed

Southern Pinto Beans

pinto beans

water

chicken bouillon cubes

onion,

salt

Inspect the beans to remove any small rocks or debris. Rinse well.

Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.

Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.

The perfect combo of flavours, this venison stew is inspired by my time with the Navajo in the US

Venison &amp; juniper stew

flour

venison

olive oil

onions

carrots

celery

juniper berries crushed in a pestle and mortar

rosemary leaves

butter

parsley

beef stock cubes

potatoes

garlic

Succulent lamb stew

½ a bunch of fresh rosemary (15 grams)

lamb

g mixed-colour olives (stone in)

x onions

x plum tomatoes

A great base to any pasta sauce, soup or stew; Canned Stewed Tomatoes is an inventive way to jazz up baked chicken or broiled seafood. Each jar is packed with tomatoes, onions, celery, and green bell pepper, making meal prep fast and easy!

Canned Stewed Tomatoes

tomatoes,

sugar

paprika

chili powder

basil

black pepper

Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water.  Place clean jars on a baking sheet and place in oven preheated to 200 degrees.  Set screw bands aside.  Next, boil a kettle of water and pour into a clean glass bowl.  Carefully submerge the sealing discs in the bowl of hot water.  Set aside.

To peel the tomatoes, start by bringing a small pot of water to a full boil.  Next, just slightly score the bottom of each tomato making an X with your knife.  Don&#x27;t cut too deep - the point is to just slice the skin.  Next, place a bowl of ice water in your sink.  Once the water comes to a full boil, carefully drop about four tomatoes into the hot water for 30 seconds.  Using a slotted spoon, remove the tomatoes and place directly into the ice water.  Place four more tomatoes into the hot water.  Continue to do this until all tomatoes are done.  You will notice that the bottom of each tomato has opened up.  You can now use your finger to peel the skin off, placing the peeled tomato into a clean bowl.  Once done, chop the tomatoes, removing and discarding the core.

Place the chopped tomatoes and all of the other ingredients into a large sauce pan or pot.  Bring to a full boil over medium heat for 30 minutes, stirring often.

In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack.  Bring to a full boil.

Ladle the stewed tomatoes into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Use the non-metallic bubble remover to remove any air bubbles.

Wipe down the rim of each jar with a damp paper towel to ensure none of the stewed tomatoes has come in contact with the rim.

Carefully remove the sealing discs from the hot water with a magnetic lid lifter.  Position the sealing disc directly onto the lid of the jars.  Do not touch the underside of the lid.

Screw on the screw bands until firm - do not apply pressure!  Just use your fingertips to tighten the screw bands.

Using the jar lifter, place the jars into the water bath canner with the boiling water.  Do not place the lid on the canner.

Boil for 20 minutes.  Carefully remove each jar from the canner using the jar lifter.  Try not to tilt the jars.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Leave the jars to cool for a minimum of 12 hours.  Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process.  Label the jars and store in a dark, cool cabinet for up to one year.

To Prepare Mason Jars:

A tried-and-true family recipe for stew beef tips slow-cooked until tender with a rich gravy served over rice or noodles.

Stewed Beef (Beef Tips) with Gravy

beef stew meat

vegetable oil

Salt & pepper

beef broth

onion soup mix (such as Lipton)

water, divided

cornstarch

Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and making tough, cheaper cuts of meat the hero, this is amazing served with mashed potato, crusty bread or oozy polenta, or even tossed with freshly cooked pasta.

Beef cheek ragù

g dried porcini mushrooms

beef cheeks

150 g piece of higher-welfare smoked pancetta

½ a celery heart

red onions

cloves

cinnamon stick

herbs

500 ml Barolo red wine

x 680 g jar of passata

Delicious Apple Shortcake, the one you remember from your childhood

Grandma's Recipe - Apple Shortcake

Butter, room temperature

Cup White Sugar, 205 grams

Eggs

Baking Soda *

Cups Plain White Flour, 390 grams

Cream of Tarter* (can replace with

Salt

Apple Filling = I use

*If you do

Preheat Oven to 180C Bake- 355F

Cream the butter and the sugar in a...

Cream the butter and the sugar in a food mixer until pale, approximately 4 minutes

Add eggs and blend well, then sift the...

Add eggs and blend well, then sift the dry ingredients and combine until the dough comes away from the side of the bowl. (If you know me from this blog you know I never sift anything so up to you!)

Gently knead into a ball and fridge in...

Gently knead into a ball and fridge in plastic wrap for 30 minutes (at least).

Roll out half of the dough on a...

Roll out half of the dough on a well floured bench into desired shape and using rolling pin to carefully transfer the dough to the prepared greased dish and gently press in - trim off excess if needed.

Sprinkle a small amount of white sugar and...

Sprinkle a small amount of white sugar and cinnamon onto the dough and then spoon the apple mixture onto the base.

Repeat with the remaining dough - roll and...

Repeat with the remaining dough - roll and gently lay on top of the apple mixture then gently press down - trim the edges until they are tidy.

Feel free to make a pretty pattern or...

Feel free to make a pretty pattern or simple marks with a fork for added effect once cooked.

Cook for 25-30 minutes until golden brown on...

Cook for 25-30 minutes until golden brown on top

The most important aspect of cooking times for...

The most important aspect of cooking times for this recipe is that the bottom is cooked well - which is why I like to use a clear glass baking dish - the bottom needs to begin to brown. So if in doubt give it a few minutes longer so that it does not fall apart when you slice it.

Remove from oven and allow to cool before...

Remove from oven and allow to cool before slicing into squares, dust with icing sugar to serve.

Enjoy

A simple homestyle recipe for tender potatoes smothered in fried cabbage and onions cooked with bacon.

Southern-Style Cabbage & Potatoes

russet potatoes (2 lbs)

bacon (1/2 lb)

cabbage

pepper

chicken broth

Southern Ratatouille (a.k.a. – Stewed Squash and Tomatoes)

olive/vegetable oil

onion

lb yellow summer squash

lb zucchini

28 oz can diced tomatoes

Coarsely chop onion. Half squash and zucchini and slice into 1/4 inch slices.

Heat 2 tablespoons oil in large dutch oven over medium heat. Add onion and saute until translucent.

Peel and mince garlic, add to pot. Saute 1 minute.

Add squash, zuchinni, and canned tomatoes with juice. Salt and and pepper to taste.

Cook 10 to 15 minutes, or until squash reaches desired tenderness. Add chopped basil and serve.

Top 9 stewed recipes from across the web

The most viewed stewed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Southern Pinto Beans

Venison & juniper stew

Succulent lamb stew

Canned Stewed Tomatoes

Stewed Beef (Beef Tips) with Gravy

Beef cheek ragù

Grandma's Recipe - Apple Shortcake

Southern-Style Cabbage & Potatoes

Southern Ratatouille (a.k.a. – Stew...

Top 9 stewed recipes from across the web

The most viewed stewed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Pinto Beans

Venison &amp; juniper stew

Succulent lamb stew

Canned Stewed Tomatoes

Stewed Beef (Beef Tips) with Gravy

Beef cheek ragù

Grandma's Recipe - Apple Shortcake

Southern-Style Cabbage & Potatoes

Southern Ratatouille (a.k.a. – Stew...

The most viewed stewed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Venison & juniper stew