Stew - The Wonder Food

We love stew - it's easy to make, you can't really mess it up and it's a one bowl wonder meal.

We had a 1 lb. package of veal stew meat in the chest freezer for a while now and I had no clue what to make with it.

I found this recipe on BensBabe blog from the Nest What's Cooking Board.

This was out of this world delicious!

Lemony Veal and Artichoke Stew, adapted from Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker

Makes 2 Servings

(we had 2 extra servings of leftovers as well!)

1 lb. veal stew meat cubed

2 T flour

pepper and salt

1 small onion sliced thin

1 clove of garlic, minced - we used 4 - we love garlic!

3/4 cup reduced sodium, fat free chicken broth

1/4 cup lemon juice

3-4 small red potatoes, diced

1/2 can drained artichokes quartered - i used frozen ones from Trader Joe's

1-2 T fresh parsley and basil - I totally forgot to even add these and it was still REALLY good!

Heat skillet over medium heat. Toss the veal with the flour, salt and pepper. Add the meat to the hot pan and brown on both sides. Remove and place in slowcooker. Place the potatoes and artichokes in the crockpot as well (NOTE: add the artichokes about 20 minutes before you're ready to eat - otherwise they totally breakdown and you loose them in the stew). Add the onion to the pan drippings and cook for a few minutes - until softened. Add the garlic and cook for one more minute. Add the broth and lemon juice and bring to a boil, scraping up the bits from the bottom of the pan. Pour over the meat and vegetables in the crockpot. Cook on low for 6 hours. Add parsley and basil and cook for 20 minutes before serving.

A Piccata for You

A Piccata for Me!

I had a half pound package of veal cutlets in the freezer and decided to make veal picatta for Sunday dinner.

Was good - Adam did a great job on the veal and the sauce while I took care of the side dishes.

Veal Piccata (from Good House Keeping)

1/2 cup all purpose flour

2 teaspoons salt
1/2 teaspoon freshly ground black pepper

4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch

1 1/2 tablespoons vegetable oil

2 tablespoons butter

1 cup dry white wine

1 cup chicken stock

2 T lemon juice

2 tablespoon capers, drained

1 tablespoon chopped parsley leaves

In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

Lemon Parmesan Orzo

Boil 1/2 box of orzo in salted water with a wedge of lemon.

Drain and return to pot. Remove lemon wedge

Add 1 T butter and 2 tsp. olive oil

Add 1 tsp. black pepper, 1/2 tsp. dried basil and 6 T fresh parmesan cheese.

Toast 2 T pine nuts in a dry skillet and then toss with the orzo.

Wilted Chard

1 bunch of swiss chard, stalks removed, cleaned and torn in to pieces

In a large skillet, heat 1 T olive oil with 3-4 cloves minced garlic and 1/4 onion diced.

Add Swiss Chard and let wilt down. Season with salt and pepper and a tsp. of lemon juice.