Leftover Roast Helps to Make a Hearty Stew

Posted on November 16, 2017 by Kitty

After having a tasty roast dinner, I decided to use the leftovers for stew. There is a little bit of preparation involved, but it is worth the effort. Since the leftovers stay cold in the refrigerator, the fat hardens, making it easy to skim off the top. Use a spoon and bowl to remove excess fat, then set it aside for sauteing vegetables later. Any remaining vegetables can be cut to the size desired for stew. For the meat, I separated it into chunky bits while taking away any fat. Finally, I sorted through the remaining broth for any unwanted particles. A mesh strainer could be used for no particles, but I enjoy the added texture and flavor. All of this can be done ahead of time and put back in the refrigerator until needed.

There weren’t enough vegetables leftover for my liking, so I used more. Keep in mind there is no hard-and-fast rule that dictates what can be used in stew. Using what you like is always the best way to go. The flavor powerhouse of the meal is the fond, which is made from browning the meat and adding water or stock. Seasoning that was used for the roast is also in the fond. If spiciness is desired, sriracha sauce goes very well with this stew.

Leftover Roast Stew

1 Large Sweet Onion
5 Garlic Cloves
3 Carrots
1 Small Head of Cabbage, Halved
2 tsp. Roast Fat
3 Hothouse Tomatoes
12 oz. Okra
3 Large Potatoes
3 Bay Leaves
Leftover Beef, Vegetables, and Broth
32 oz. Beef Broth

Dice the onion, garlic, carrots, and cabbage to desired size and put them in a pot that has some roast fat in it. Saute the vegetables, stirring occasionally until the onions are translucent. Keeping the stove on medium, add the broth to the pan. While that is heating, dice the tomatoes and potatoes. The rest of the ingredients should be added at this point and allowed to reach a low boil. Allow to cook like that for about an hour or until the okra is tender.

Leftover Roast Stew

Delicious Roast Dinner Perfect for Cold Weather

Posted on November 13, 2017 by Kitty

Nothing is quite as delicious as biting into a delectable, tender roast on a cold day. It’s been a tradition in my family to prepare beef roast when temperatures drop, and it’s a good one! If any meat or vegetables are leftover, I just use them for stew. My grandma taught me that. Although the cost of some roasts may seem high at first, they are actually very economical. Luckily there are several to choose from in both price and flavor. My preference is for the rump or bottom round cut because of its texture and taste.

When selecting a cut to be roasted, it’s always a good idea to pick one with some fat. The fat imparts tons of flavor while cooking, and it can be taken off later after cooling or deglazing. Another important factor to look for is height of the cut. Make sure that it can fit inside a pan comfortably with the lid on tight. Vegetables for the meal can be picked on preference, but I personally enjoy carrots and onions. Potatoes are always welcome, too. This time, I added some cabbage to see what it was like. Anything that can fit will get bathed in roast flavor.

Planning ahead is a good idea for this recipe. Big hunks of meat take time to cook thoroughly, making this meal great to start in the morning to have by lunch. It also makes a great weekend dinner. I use Lipton beefy onion soup mix to add more to the meal, but any seasoning and beef-based broth are good. My family always used Lipton, so I grew accustomed to the taste. Now the soup mix contains no MSG, making it healthier than it was.

Roast Roast

Beef Roast

1-2 Tbsp. Vegetable Oil
1 Lipton Beefy Onion Soup Mix Package
Roast That Fits Pan
~ 2 Cups Water or Wine
Vegetables (Carrots, Onions, Cabbage)
Potatoes
Extra Seasoning for Veggies (optional)

Start by putting oil in the pan and heating it. Add the meat and brown all sides as best you can. After browning, add water or wine to deglaze the pan. Pour the soup mix on top of the meat so that it is coated. Allow the liquid to come to a low boil with the lid on, then turn the temperature down so that it stays simmering. Cooking time will vary depending on the size of the cut. Typically, I cook almost a 2-pound roast for about three hours before adding vegetables. Vegetables usually take about an hour if left to simmer constantly. So, the meat will cook four hours. The best way to tell if everything is done is by checking tenderness with a fork. The meat should fall off, and the vegetables should be soft. Potatoes take longer, depending on their size. So it may be good to put them in a bit before the vegetables by about thirty minutes. Season vegetables and potatoes to taste.

Roast Additions Roast

Beef Roast

Rambutan Fruit Tried for the First Time

Posted on October 19, 2017 by Kitty

While looking for strange fruit, my husband discovered rambutan at our local grocery store. It is an odd-looking fruit that is closely related to lychee. They are covered with spines that are harmless. Tasting extra sweet and delicious, the fruit also has several important vitamins and minerals.

Rambutan

From the picture above, you can see that rambutan are small and have slick, whitish fruit. The fruit is actually an aril, meaning that it’s the fleshy outgrowth of a seed. Seeds from this fruit are inedible and considered poisonous. To prepare the fruit, rinse in cold water then dry. After getting a cutting board and knife, make a superficial cut along half the length of the leathery shell. Continue cutting until the halves are separated, revealing the soft flesh. Some shells come off easier than others, but there is no hassle to cleaning them. I like to rinse any debris off the flesh after unsheathing.

Rambutan Health Benefits

Flesh from the rambutan fruit is low in calories with 75 calories per 100 grams of edible amount. In that 100 grams there are 30 mg of vitamin C, which constitutes 50% of the daily recommended value. There is also a decent amount of fiber (0.24 g) that helps with digestive health. The fruit has a good amount of B-complex vitamins as well. Minerals provided by the fruit are calcium, phosphorus, copper, and potassium. All of those are key components of our bodies that keep our systems running properly. The little fruits are filling because of their water content, so it doesn’t take many to be satisfied.

Rambutan

It was fun trying a new thing, and my husband and I now both like rambutan. To me, it tastes like a slightly sweeter and milder grape. A good way to eat one is to put the whole thing in your mouth and gently suck on it. Make sure the seed isn’t eaten or chewed when getting the flesh separated. It’s best to eat any peeled fruit immediately, but unpeeled fruit can keep 10-12 days inside a refrigerator with proper humidity.

Oriental Turkey Soup Makes Eating Healthy Simple

Posted on October 2, 2017 by Kitty

Oriental turkey soup is my husband’s favorite, and it is simple to make. My mother-in-law gave me the recipe for it, and I changed it a little. Sometimes the grocery store doesn’t have items that I need in stock, so I have to improvise. Improvising creates lots of possibilities in the kitchen!

Oriental Turkey Soup

Traditionally, oriental turkey soup is served with rice. Any rice can be used, depending on personal preference. If you are staying away from carbs, riced cauliflower can be a nice substitute. I found it in the frozen vegetable section. It only takes five minutes to microwave the cauliflower, making it fast and healthy. Nori sheets can be cut up and added on top when serving. However, this soup is delicious enough to stand on its own.

Riced Cauliflower

Oriental Turkey Soup

2 Tbsp. Oil
2 lbs. Ground Turkey
1 Sweet Onion
3 Cloves Garlic
3 Stalks Celery with Leaves
8-oz. Package Fresh Mushrooms
1 Quart (32 oz.) Low Sodium Chicken Broth
1 Can, Drained or 1 1/2 Cups Bean Sprouts
1 Can, Drained or 1 1/2 Cups Oriental Vegetable Mix
1 Small Can, Drained Water Chestnuts
4 Tbsp. Low Sodium Soy Sauce
2 Tbsp. Teriyaki Sauce
1 Tbsp. Sesame Oil (optional)
Salt and Pepper to Taste

Saute the turkey, onion, garlic, celery, and mushrooms in the oil on medium heat. This can be done in a large pot for a one-dish meal, or it can be done in a skillet, making it a two-dish meal. This time, I chose a skillet because it was quicker. After the meat is thoroughly cooked, add the rest of the ingredients. Make sure to have a pot large enough to hold it all. Let the soup simmer for ten minutes, then it is done. If making rice, it’s good to plan a little ahead of time to ensure it’s ready when the soup is. Brown rice takes as long as fifty minutes to cook, and jasmine takes fifteen.

Oriental Turkey Soup

Trans Fat Explained and How to Avoid It

Posted on July 17, 2017 by Kitty

Trans fat has been in our mainstream food now since the 1950s. Since then, it has become very clear that its introduction did us no favors. It was first seen as a good thing because it allows food to keep longer, but it causes harmful buildup in the body. Trans fat has no nutritional value anyway. What is it? It’s an unsaturated fat (having double carbon bonds) that have hydrogen atoms oriented in opposite directions. This happens when hydrogen atoms are added to the fatty acid (hydrogenation) or when oils with low smoke points are cooked at too high temperatures for too long. It also occurs naturally in small amounts, mostly in animal-based foods.

Trans Fat Molecular Structure

Luckily, trans fats can be avoided pretty easily. Things to look for are what ingredients are listed in the food, and how it was prepared. Always stay away from margarine or highly processed foods with long shelf lives. Both usually have lots of trans fat. When cooking or baking at high temperatures, try to stay away from oils with low smoke points and oils that are high in polyunsaturated fats. Oils with low smoke points are best used for vinaigrettes or microwaving. Microwaving causes oil to boil quicker at lower temperatures, allowing less time for degradation. When frying, always use fresh oil. The darker the oil is in color, the more oxidation it has undergone.

While understanding the chemistry of trans fat is important in knowing how to avoid it, there is another component involved. Having an understanding of different oils’ smoke points is key. The smoke point is the temperature required for an oil to break down and burn. There are several different sources and charts available. If the oil you use isn’t listed in the table I have linked, I’m sure its smoke point will be listed somewhere. Knowing the smoke points will help make healthier decisions in the kitchen. Another thing to be wary of are nutrition facts because sometimes companies do not list everything. If ever in doubt, call them for the missing information.

Trans Fat in Oils and Smoke Points

Trans Fat Content and Smoke Points of Oils

Mediterranean-Themed Salad and Zingy Citrus Vinaigrette

Posted on July 13, 2017 by Kitty

Mediterranean food has long been associated with health. The “Mediterranean diet” was first made public by Ancel Keys and his wife, Margaret Keys, in 1975. They noticed that based on the eating patterns of poor in the southern region, health and longevity were common even in the absence of medical care. By the 1990s, the diet started catching on in the mainstream. The main objectives of the diet are to consume very little red meat, sweets, eggs, and processed foods, and be in a happy social environment when eating. Exercise and fresh fruits and vegetables should be eaten in abundance as well.

Mediterranean Food Pyramid

Whether the Mediterranean diet works or not, the food is still delicious. There are many different choices as well, making it difficult to become bored with food. What’s a better excuse to have a glass of wine, anyway?

Mediterranean Salad

1 Can (16 oz.) Chick Peas (Garbanzos)
1 Can (14 oz.) Artichoke Hearts
Half a Head of Romaine Lettuce
1 Red Pepper
Half of a Cucumber
1/4 – 1/2 Cup Green Onions
1/2 Cup Grape Tomatoes
1/2 Cup Kalamata Olives
Parmesan or Feta Cheese (Add when serving)

Drain the chick peas and artichoke hearts. The artichoke hearts are usually quartered, but they may be cut to the size desired. Take the head of Romaine and inspect it for bad spots. Rinse what’s left and set it aside to drain in a colander. Clean and rinse the red pepper, then cut it into Julienne slices or however wanted. Take the cucumber and thinly slice it, along with the green onions. Measure the grape tomatoes and Kalamata olives, then mix everything together. The cheese should be added when serving, along with the vinaigrette.

Citrus Vinaigrette

1-3 Tbsp. Lemon Juice
1/2 tsp. Garlic (finely minced)
1/2 tsp. Oregano
3 Tbsp. Olive Oil
1-4 Tbsp. Champagne or White Vinegar

Put everything in a large bowl and thoroughly whisk until combined. Salt and pepper can be added for extra flavor. Another method of making a vinaigrette is by putting the ingredients in a jar and shaking it vigorously. Either way works well. Some may find this recipe to be too tangy, but tasting it along the way helps to prevent that. It’s also why I put a range on the acidic ingredients. Also, keep in mind that the salad above has tomatoes, which are very acidic. So, maybe try less lemon juice and vinegar to enjoy.

Pyrex Mixing Bowls Still Find Use Today

Posted on July 11, 2017 by Kitty

Pyrex is a household name that has been around for more than one hundred years now. It’s brand, along with the CorningWare brand, were purchased by World Kitchen Incorporated in 1998. Both are still thriving under new direction. Pyrex’s history dates back to 1915, when the ovenware was clear glass. Starting in the late 1940s, primary colors were offered, and eventually patterns and more colors were sold. Sadly, opal ware was discontinued in 1986, but the dishes live on because of their durability and aesthetic appeal.

Pyrex Cinderella Mixing Bowls

Pyrex Cinderella Mixing Bowls Nested

Five years ago my grandma gave me her old Cinderella mixing bowls, and I am so happy to have them. They have gotten lots of use. Pyrex bowls are so nice because they can be used in the oven, microwave, refrigerator, and freezer. Technically, they can be washed in a dishwasher, but I prefer to wash by hand. It wasn’t until recently that I realized I could find more at antique places. So, I have been collecting what I like or what is affordable. I know my collection isn’t super old, but I really like it.

Pyrex Butterfly Pattern

Early American Design Middle of Early American Design Early American Design Bowl

Early American Pyrex

At some point, I hope to collect the brighter colors. I am very happy with these though, especially the butterfly-patterned collection. There are so many different color and pattern options, that I should easily stumble onto more I like. It’s always fun hunting for them at different places and haggling over price. I heard one story where two women found a mint-condition box with pink snowflake patterned bowls and argued over who got it! Sadly, I was not there at the time. Oh well, you never know what you’ll find when looking for Pyrex.

Vision Cookware

Not only did Corning make excellent mixing bowls, they also made great stovetop cookware. Even though the line is discontinued, it can still be found in many different stores, such as thrift stores and Goodwill. I found a cranberry-colored gem hiding behind its brown comrades. I never knew the color existed, but I had to have it!

VisionWare Cranberry Pot Cranberry Visions

Pasta Salad Is a Cool Treat to Beat the Heat

Posted on June 26, 2017 by Kitty

Pasta salad is a deliciously cool treat to enjoy during the summer months. It is simple to make and requires little cooking. Pasta salad is also very versatile because you may add whatever vegetables and dressing you like. Vegetarians will love this dish also. By adding beans and vegetables with the pasta, it creates a complete protein. It can be difficult finding enough protein in the diet when you don’t eat meat. So this dish is really nice because it provides enough of the important macro nutrient.

Vegetables and Fruit

The recipe I am posting is what I enjoy, but ingredients can be replaced or discarded based on preference. You can always spice it up by adding jalapenos or hot sauce. Also, a homemade vinaigrette would really add a special touch and unique flavor. But, today, I am keeping it simple.

Spiral Pasta for Pasta Salad

Pasta Salad

16 ounces Spiral Pasta
16-oz Bottle Italian Dressing
1/2 C. Parmesan
2 Large or 4 Small Carrots
2 Celery Stalks
1 Red Bell Pepper
1 C. Grape Tomatoes
1/2 C. Green Onion
1/4 C. Black Olives (sliced)
1 15.5-oz. Can Cannellini Beans

When working with vegetables, be sure to thoroughly clean and rinse them. I use a clean toothbrush to scrub any dirt or wax off of difficult areas. In a large pan, start boiling enough water to cover the pasta. Follow the directions on the bag to cook it, then drain the water off by using a colander. Place the pasta back in the pan and add some olive oil to keep it from sticking while it cools. Now get all the vegetables cleaned, rinsed, and cut. I prefer cutting thin slices. Take the can of Cannellini beans and drain it. In a big bowel, combine the pasta, vegetables, and beans. Then add as much Parmesan and dressing as you like and stir until well combined. After everything is incorporated, put the bowel in the refrigerator for an hour before eating.

Bison Burgers Make a Perfect Summer Meal

Posted on May 16, 2017 by Kitty

Bison is a delicious, lean meat that is as versatile as beef. It is a couple dollars more per pound but worth every penny. In my opinion, it is tastier and has a better texture than beef. There is more of a richness to it, too. Antibiotics and hormones are never given to bison, making their meat healthier. One of the biggest differences between the two red meats is that beef contains much more fat. Below, beef is on the left and bison on the right.
Beef Nutrition Facts Bison Nutrition Facts

The proportion of ground bison my store carries is 85% lean meat to 15% fat. This is the best ratio for making good burgers. The double-digit percentage of fat is nothing to worry about. My George Foreman grill gets rid of any excess. A broiler or outside grill also allows fat to drip away from the meat. Fat is necessary for the patty to stay together and remain juicy.

Ground Bison Scale Bison Patties

The scale pictured above is something I use to ensure each patty is close to the same size. Maybe it’s overkill, but I think it helps keep each one uniform so that they all cook better. Since there are 16 ounces, I divide the meat into four parts, each weighing four ounces.

Seasoning for Bison Burgers

Before grilling the burgers, they must be marinated. Some people prefer just salt and pepper, but I enjoy a mouth full of flavor. Worcestershire sauce is a condiment that always has a place in my pantry. It can be used in so many dishes to add a punch of flavor and mystery. Another favorite and staple of mine is Season All. When making grilled meat inside, I like adding a bit of liquid smoke to get that hint of hickory flavor. A little goes a long way, so be careful when using it. I prefer five drops per meat patty, but some might prefer fewer drops. Garlic powder can be used generously because there is no salt in it. My husband prefers Old Bay seasoning to Season All, so I found one that has a garlic and herb blend. If you haven’t noticed, we love garlic! Seriously though, it’s delicious and heart-healthy.

Worcestershire Sauce and Liquid Smoke Seasoned Bison Burgers Cooked Bison

When seasoning the bison, be careful. If too much liquid is added, the patties will become soggy and fall apart. I have found that five drops of liquid smoke and about a half teaspoon of Worcestershire sauce do the trick. Then I evenly coat both sides with garlic powder and seasoning of choice. For a very intense flavor, try marinating overnight in the refrigerator. Usually, I start them in the morning, and they are ready by dinner time.

Bison Burgers

Healthier Alternative for Bison Burgers

For more of a low-carb meal, try using only lettuce as a “bun.” An easy way to do it is to slice the bison patty in half first. Then add whatever toppings you like and wrap a lettuce leaf around it. A toothpick can help secure the sandwich. Iceberg lettuce is very convenient to use in this way, but other lettuce will do just fine with some maneuvering.