Monday, June 30, 2014
Independence Day
Hope your family has a great 4th of July! The Mixed Stew is taking a vacay for this week. We will be back on July 7th with more food ideas.
Thursday, June 26, 2014
Thursday’s Side Dish: Hawaiian Host Macadamia Nuts
An islandy staple
We recommend these chocolate covered macadamia nuts to
anyone with a hankering for chocolate and macadamia nuts. Hawaiian Host has been producing these
special confections for over 80 years. Each
bite is rich and creamy. The spirit of
Aloha characterizes every box of their chocolates. An 8 oz. box of 16 pieces will cost $8.99 and
up depending where on you purchase this product. Look for these chocolates at Hawaiian-themed store
outlets and select food stores.
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Wednesday, June 25, 2014
Wednesday’s Helping: Options for Chili Mac
Elbows and more
This macaroni dish is more rustic compared to others. We
suggest substituting the elbow macaroni for bow ties, shells, or even
penne. If you want to reduce the salt-content, then take out the chicken
broth and use water instead. We also suggest making this dish using
shrimp and fish stock to give it a seafood twist. Lastly, substitute the
ground beef with ground turkey for a different yum experience.
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Tuesday, June 24, 2014
Tuesday’s Cupful: History of Chili Mac
Where’s the beef?
Look for different variations of chili mac on the internet. The dish may be described as a cross between sloppy joe and classic spaghetti. The main components of this American staple are a tomato-based beef chili combined with elbow macaroni that’s cooked until al dente. Food folklore credits Cincinnati-style chili as the strongest possible inspiration for traditional chili mac. The Mixed Stew also gave our version more oomph with a beefy and cheesey-gravy that translates into classic comfort food.
Monday, June 23, 2014
Monday’s Bread Bowl: Fancier Cheesy Chili Mac
Elbows can be dressed, too
This dish is actually fun to make. The kids will love
it. Here’s the recipe
What you will need:
1 large mixing container
1 wooden spoon
3 tablespoons cooking oil
4 bacon strips, cut into bite-sized pieces
½ large yellow onion, diced small
3 garlic cloves, sliced thin
1 ½ lbs ground beef
1 (16 oz.) box, elbow macaroni that’s cooked al dente
1 (12 oz.) container, chicken broth
1 cup shredded cheese, Monterey Cheddar
1 (15 oz) can of diced tomatoes
1 (15 oz) can, whole kernel corn
1 bunch broccolini, chopped into small pieces
2/3 cup sour cream
Pinch of salt and pepper
Cooking & Directions:
Heat up large pan at medium-high heat. Pour in cooking oil. Add onion, garlic, and bacon. Sautee until onion turns translucent. Crumble ground beef into pan. Stir well. Let meat brown. Pour in chicken broth and diced tomatoes. Cover pan with lid and lower heat to medium-low. Let ingredients simmer for another 20 minutes while occasionally stirring. Next, gradually add corn, sour cream, cheese, and broccolini to pan’s ingredients. Return cover and let pan simmer for another 15 minutes. Lastly, add veggies and beef to the elbow macaroni. Toss well then serve.
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Thursday, June 19, 2014
Thursday’s Side Dish: Brookside Dark Chocolate Goji
A unique chocolate experience
Lookout for Brookside brand chocolate confections at your
favorite grocery store. Brookside, a snack company from British Columbia,
has been in the business of producing select candies and snacks for over 50
years. This item, with Goji berry, comes in Raspberry, Pomegranate, and Blueberry
flavors. A (7 oz.) package is fairly priced at $ 3. 50 +. We
suggest shopping around for the best price. These trademark candies
consist of intense berry- flavored centers, which are drenched in a shell of
creamy and smooth dark chocolate.
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Wednesday, June 18, 2014
Wednesday’s Helping: Alternative Ingredients for Mole Ribs
Season’em just right
The baby back ribs in this recipe can be substituted for regular
pork spare ribs, beef spare ribs, or even a rack of lamb. Meanwhile,
remember that more traditional mole recipes call for cinnamon instead of
paprika. If you wanna make things spicier, we suggest adding dried
cayenne pepper, diced jalapeno, or even smoked chipotle pepper. Lastly,
try adding coffee espresso instead of or to the cocoa powder mix for a slightly
different mole flavor kick.
Tuesday, June 17, 2014
Tuesday’s Cupful: Background on Mole Ribs
Healthier Chocolate Eating
Baby back ribs provide a yummy centerpiece for this week’s
dish. Meanwhile, the cocoa powder forms a non-traditional flavor element
in the seasonings. Remember that chocolate contains antioxidants, so it’s
healthy for you…especially servings of dark chocolate or unsweetened
chocolate. We skimped on the sugar but feel free to make it sweeter if
like ‘em sweet. Chocolate also reacts with the human body’s serotonin
levels, which means it tends to be a natural antidepressant.
Monday, June 16, 2014
Monday's Bread Bowl: Baby Back Mole Ribs
Cocoa is in the rub
The Mixed Stew crew had a hankering for Mexican Mole flavors w/
baby back ribs for this dish. Here’s the recipe:
What you will need:
1 large bowl w/ lid
1 rack of pork baby back ribs (membrane removed and separated
into groups of 3 – 5 ribs)
2 tablespoons cocoa powder
1 cast-iron skillet
Aluminum foil
½ tablespoon dried oregano
½ tablespoon paprika
1 medium yellow onion, chopped
3 garlic cloves, thinly sliced
1 tablespoon sugar
12 oz of white wine or champagne
Pinch of salt and pepper
Cooking & Directions:
Combine cocoa powder, paprika, onion, garlic, sugar, oregano in large bowl. Season pork ribs with salt and pepper on each side. Then place ribs in large bowl. Rub ribs thoroughly with ingredients inside bowl. Then add wine or champagne into bowl. Cover bowl with lid and allow ribs to marinate in bowl for at least 1 hour.
Preheat oven at 350 degrees. Line cast-iron skillet with
aluminum foil. Place soaked ribs in cast-iron pan and cover top with
foil. Poke aluminum foil cover with toothpick to allow steam from baking
ribs to vent. Position skillet in oven and bake for 1 hour and 30
minutes.
Thursday, June 12, 2014
Thursday’s Side Dish: Sunrise Crunchy Vanilla
Cereal that rocks vanilla
This cereal has it all in terms of healthy fare. Nature’s
Path brand Sunrise Crunchy Vanilla maintains bragging rights to being “Gluten
Free,” “Low Fat,” and “Whole Grain.” We got our hands on Crunchy Vanilla
flavor but also look for Maple Pecan, Red Berry, Cinnamon, and even Pumpkin
Raisin. A 10.6 oz. box runs a little under $5.00 or more so do shop
around for the best price. The Crunchy Vanilla also contains lesser known
whole grains, such as buckwheat, amaranth, and even quinoa. Best of all
though – a single serving of Crunchy Vanilla boasts 3 grams of
fiber. Look for this cereal at your favorite major grocery store.
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Wednesday, June 11, 2014
Wednesday’s Helping: Alternative Ingredients for Balsamic Short Ribs
Try other cuts
The short ribs in this recipe can be substituted with a chuck
roast, pot roast, or even brisket. The key is a long cooking time so that
the meat braises and ends up soft and tender. If you don’t have balsamic
vinegar, remember that you can use wine, cider vinegar, or palm vinegar.
The granulated sugar can be switched out with brown sugar, molasses, or
honey. Lastly, we suggest adding potato wedges and carrots cubes to make
it a rustic but sauerbraten-style stew.
Tuesday, June 10, 2014
Tuesday’s Cupful: Background on Balsamic Braised Short Ribs
Based on Ol’ fashioned Sauerbraten
The Mixed Stew crew created this recipe based on German Braised
Short ribs aka Sauerbraten. The varying recipes usually call for a chunk
of meat that’s soaked and seasoned in red wine, white wine, or vinegar then
slow-roasted or braised. Sauerbraten literally translates into “sour roast meat.” Germans
usually make this staple dish with beef but be on the lookout for venison,
pork, and lamb variations. The Mixed Stew substituted the wine with
balsamic vinegar and diced tomatoes in our recipe. Historically,
recipes actually incorporated horse meat and meant several days of soaking the
meat in the seasoned liquid. Meanwhile, gingersnap cookies or
ginger bread cookies are crushed into the roast’s drippings to help thicken the
gravy. Germans love this dish so much that it’s considered a national
dish.
Monday, June 9, 2014
Monday’s Bread Bowl: Balsamic Braised Short Ribs
Thick gravy and tender ribs
The Mixed Stew likes this balsamic-vinegar based version of
German Braised Short Ribs. Here’s the recipe:
What you will need:
1 large stew pot w/ lid
1 wooden spoon
1 large yellow onion, chopped small
1 cup mushrooms, sliced
3 garlic cloves, sliced thin
3 tablespoons olive oil
1 large serving plate
1 ½ cup all-purpose flour
½ cup water
1 ½ - 2 lbs short ribs, flanken-style cut
1 -2 teaspoons dried red pepper flakes
1 tablespoon, mustard powder
4 tablespoons Worcestershire sauce
1/3 cup balsamic vinegar
2 tablespoons granulated sugar
1 (14 oz.) can tomatoes, diced
1 (12 oz.) can chicken broth
½ tablespoon coarse salt
Cooking & Directions:
Combine pepper flakes, flour, and mustard powder on serving
plate. Blend well. Season short ribs with salt on both sides then
drench in flour mixture. Set ribs aside. Heat pan on medium-high
heat. Add olive oil, onion, and garlic. Stir well. Sautee ingredients
until onion turn translucent. Place short ribs in pan and brown on both
sides. Then pour in tomatoes, balsamic vinegar, Worcestershire
sauce, and chicken broth in pan. Cover with lid. Lower heat to
medium. Let ingredients braise for 40 minutes. Occasionally stir and flip
ribs. After 40 minutes, dilute sugar in water. Mix well then add to
pan’s ingredients. Throw in sliced mushrooms, too. Return pan’s lid
and let ingredients simmer for another 20 minutes. Serve once ribs have
reached desired tenderness.
Friday, June 6, 2014
Friday's Last Spoonful: Chocolate Dipped Rice Cakes
The Mixed Stew is featuring "Old time Summer Faves" this week. We will be back on June 9, 2014 with new food recipes.
A lighter and chocolicious alternative
These treats can
satisfy those cravings for heavier sweet snacks or desserts. Rice cakes provide
a hearty crunch. The process changes plain rice cakes into specially prepared
confections. Here’s our recipe:
What you will need:
1 wooden spoon
1 medium-sized bowl
Wax paper
1 flat cookie sheet or cutting board
6 to 8 (4 oz) rice cakes, unflavored or apple cinnamon
8 ounces, chocolate chips
Preparation and Directions:
Place piece of wax paper over cookie sheet or cutting board. Pour chocolate chips into bowl. Place bowl in microwave and zap for 30 to 45 seconds or until chocolate melts. Stir well with wooden spoon. Next, carefully dip each rice cake into melted chocolate on one side. Position dipped rice cakes with chocolate side up on wax paper. Let rice cakes cool until chocolate hardens. You can serve these immediately and store leftover in an airtight container.
What you will need:
1 wooden spoon
1 medium-sized bowl
Wax paper
1 flat cookie sheet or cutting board
6 to 8 (4 oz) rice cakes, unflavored or apple cinnamon
8 ounces, chocolate chips
Preparation and Directions:
Place piece of wax paper over cookie sheet or cutting board. Pour chocolate chips into bowl. Place bowl in microwave and zap for 30 to 45 seconds or until chocolate melts. Stir well with wooden spoon. Next, carefully dip each rice cake into melted chocolate on one side. Position dipped rice cakes with chocolate side up on wax paper. Let rice cakes cool until chocolate hardens. You can serve these immediately and store leftover in an airtight container.
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Wednesday, June 4, 2014
Wednesday's Helping Broccoli Salad w/ Ramen Noodles
The Mixed Stew is featuring "Old time Summer Faves" this week. We will be back on June 9, 2014 with new food recipes.
A fun fusion recipe
We added a crunchy twist to traditional broccoli salad with Ramen
noodles. Here’s the recipe:
What you will need:
1 large mixing bowl
1 wooden spoon
1 small mixing bowl
1 large serving bowl
¾ cup mayonnaise
1 tablespoon sugar
½ cup milk
2 heads of broccoli, cut into bite-sized pieces
½ cup craisins, chopped small
3 slices crispy fried bacon, crushed
1 tbspn sundried tomatoes, chopped small
1 large bell pepper, roasted and chopped small
3 tablespoons green onion, sliced thin
2 hard boiled eggs, minced
1 package uncooked Ramen noodles, crushed
Pinch of black pepper and coarse salt
Preparation and Directions:
Blend mayonnaise, sugar, and milk in small mixing bowl to make
dressing. Set aside. Next, combine broccoli, craisins, egg, onion,
sundried tomatoes, and bell pepper in large mixing bowl. Toss well.
Pour in dressing and toss again. Finally, sprinkle in black pepper and
salt to taste. Chill for at least 3 hours. Add crushed noodles to
salad and mix just before serving.
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Tuesday, June 3, 2014
Tuesday's Cupful: Pork Stew w/ Peas
The Mixed Stew is featuring "Old time Summer Faves" this week. We will be back on June 9, 2014 with new food recipes.
Rich meat with a little splash of color
Mmm... go ahead. Be
brave. If you haven't tried pork belly, this recipe is a fine introduction to
the rich, buttery, decadent cut. The cooking process draws out the luscious
qualities of the fat. The sweet flavor of peas enhances the tasty flavors of
the savory ingredients that constitute this yummy entrée.
What you will need:
1 wooden spoon
1 frying pan with lid
3 tablespoons cooking oil
2 lb pork belly, chopped into 1-inch pieces
1 cup water
2 teaspoons tapioca starch
1 teaspoon fresh ginger, minced
1 (16 oz) bag frozen peas
1 medium-sized yellow onion, chopped
2 whole garlic cloves, peeled
Salt and pepper to taste
Cooking and Directions:
Heat pan on medium-high heat. Add oil. Next, toss in salt, pepper, onion, and garlic. Stir and let everything cook until onion turns translucent. Add in pork belly. Then, toss in ginger. Let meat brown for 3-4 minutes while stirring. Now, pour in water. Cover and let ingredients braise for 35-40 minutes. Empty bag of peas into pot. Return lid and let everything simmer for another 10 minutes. Finally, add tapioca starch to liquid while constantly stirring. The sauce should thicken to a gravy-like consistency. Serve immediately.
What you will need:
1 wooden spoon
1 frying pan with lid
3 tablespoons cooking oil
2 lb pork belly, chopped into 1-inch pieces
1 cup water
2 teaspoons tapioca starch
1 teaspoon fresh ginger, minced
1 (16 oz) bag frozen peas
1 medium-sized yellow onion, chopped
2 whole garlic cloves, peeled
Salt and pepper to taste
Cooking and Directions:
Heat pan on medium-high heat. Add oil. Next, toss in salt, pepper, onion, and garlic. Stir and let everything cook until onion turns translucent. Add in pork belly. Then, toss in ginger. Let meat brown for 3-4 minutes while stirring. Now, pour in water. Cover and let ingredients braise for 35-40 minutes. Empty bag of peas into pot. Return lid and let everything simmer for another 10 minutes. Finally, add tapioca starch to liquid while constantly stirring. The sauce should thicken to a gravy-like consistency. Serve immediately.
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Monday, June 2, 2014
Monday's Bread Bowl: Fried Green Tomatoes
The Mixed Stew is featuring "Old time Summer Faves" this week. We will be back on June 9, 2014 with new food recipes.
Golden juicy and tangy
medallions
Every bite is a yummy combo contradiction of a flaky crust and a young tomato’s tart flavor. Fried green tomatoes can make a very good appetizer or satisfying side dish, even for breakfast. This is classic American comfort food that even captured the spirit of a Hollywood movie. Here is our rendition:
What you will need:
3 medium-sized green tomatoes, sliced into ¼ to 1/3 inch circles
1 fork
1 frying pan
1 big dinner plate
¼ cup cooking oil
1 cup cornstarch
1 teaspoon garlic powder
Salt and pepper to taste
Cooking and Directions:
Combine cornstarch, garlic powder, salt, and pepper on dinner plate. Mix well. Heat frying pan on medium-high heat for 2-3 minutes. Next, take tomato slices and dredge on both sides in cornstarch mixture. Heat frying pan on medium-high heat for 2-3 minutes. Add cooking oil to hot pan. When oil is hot, Now, place dredged tomato slices in oil. Let tomatoes fry on each side for 3-5 minutes. The fried green tomatoes should have a light and golden brown crust. Serve immediately. Try it with our dijon mayo chive spread on the side or thousand island dressing.
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