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Left-Over Pot Roast Stew

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Roast Beef & Vegetable Soup

 

My mom called me with a pot roast emergency.  Someone had very kindly brought her and my father dinner but they brought a WHOLE pot roast, 6 potatoes, and about 2 lbs of carrots.  All that for 2 people.  We had a good laugh over it when she called me, but I didn’t understand what the emergency was.  Evidently the roast was on the dry side. She didn’t want to waste it, but neither she nor my father could eat the leftovers.  “Leah, can you do something with it?”  Of course I said I’d love to and picked up my bounty.  

Now, what to do with it?  Well, the obvious answer to me was stew and this is what I came up with.  I took it over to my parents a couple days later and my stew was met with not only their approval, but a request for me to leave all the leftovers.  Now that’s what I call a success!

 

Left-Over Pot Roast Stew

 

INGREDIENTS

2 cups barley

2 Tbsp olive oil

1 sweet onion, diced

1/2 a head celery, chopped

4 cloves garlic, minced

2 tsp sea salt

1 tsp pepper

2 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

8 cups beef broth

1 bay leaf

2-inch piece of parmesan rind, optional but gives great flavor

2 cups gravy (I used McCormick Brown Gravy)

26 oz chopped San Marzano tomatoes

small bag frozen peas

4 roasted potatoes, cut into bite-sized pieces

2 cups roasted carrots

16 oz sliced baby bella mushrooms, sauteed

3-4 cups leftover pot roast, shredded

1/4 cup fresh parsley, chopped

 

PREPARATION

  1. Bring barley and 3 quarts water to a boil over high heat.  Reduce heat and simmer 30 minutes.  Drain and set aside when barley is tender and cooked through.
  2. In a large soup pot over medium heat, add the oil, onion, and celery.  Cook, stirring occasionally, until onions are translucent and edges begin to brown, about 10 minutes.  Add garlic, salt, pepper, thyme, basil, and oregano.  Continue to cook until garlic is cooked through (adding oil as needed).
  3. Add the broth, bay leaf, and Parmesan rind and bring to a low boil.  Stir in the gravy, tomatoes, peas, potatoes, carrots, mushrooms, roast, and barley.  Bring to a simmer and cook for 30 minutes to meld flavors.  Stir in the Parsley during the last 5 minutes of cooking.  Adjust seasoning to taste.

 

 

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Plantain and Corn Stew

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Tonight was Disney Dinner Night!  We were watching The Lion King so of course the cuisine needed to be African.  I chose to use recipes from the African-inspired Boma Restaurant at the Animal Kingdom Lodge Resort in Disneyworld.  Though I’ve never been to Disneyworld myself I have heard so many good things about this restaurant and I’ve been anxious to try some of their food.  I have to say that it did not disappoint.  The stew was thick and delicious and the salad a perfect blend of sweet and tart.  The only disappointment is that I didn’t try making one of their desserts.  I definitely recommend you try both of these and if you really want to spoil yourself make some of Pioneer Woman’s The Bread to accompany it. 

 

 

Plaintain and Corn Stew

Plantain and Corn Stew

 

Boma, Animal Kingdom Lodge Resort

 

Yield: 8 servings

 

INGREDIENTS

2 cups Coconut Milk

2 cups V-8 Juice

1 tsp Crushed Red Pepper

2/3 cup Sugar

1 cup Soy Sauce

1/4 cup Ginger, chopped fine or pureed

1 tsp Ground Turmeric, toasted

1 tsp Ground Coriander, toasted

1/2 cup Water

1 cup Cornstarch (no, it’s not a typo, it really is 1 cup)

2 cups Sweet Potato, diced chunky

2 Carrots, diced chunky

1 small Onion, diced chunky

2 cups Corn Kernels

1 Red Bell Pepper, diced chunky

2 cups Green Plantains, diced chunky

1 Jalapeno, sliced

1/4 cup Parsley, chopped

 

PREPARATION

  1. Heat coconut milk, V-8 juice, soy sauce, ginger, sugar, crushed red pepper, turmeric, and coriander in a pot over medium heat.  Mix cornstarch and water together to make a slurry.  To the slurry add 1/2 cup of the stock.  Whisk together and then whisk into the pot.  Let simmer until the stock thickens.  
  2. Add red bell pepper, sweet potato, onion, corn, and plantain*.  Cook on low for an hour.  Add jalapeno** and parsley and cook 15 minutes more or until the vegetables are softened.

 

*If you are using frozen plantains, add last when you are ready to serve.

**If you’re making this for children I suggest leaving the jalapeno out of the pot and adding to individual bowls. 

 

 

 

Apple and Jicama Salad

Boma, Animal Kingdom Lodge Resort

 

Yield: 8 servings

 

INGREDIENTS

salad

4 apples (I used Gala)

3 Tbsp olive oil

salt and pepper to taste

1 Jicama, peeled and julienned

1/2 cup red onion, diced

1/2 cup radish slices

4 cups spinach or mixed greens (washed and spun)

dressing

2 Apples (puree)

1 Tbsp Dijon mustard

1/3 cup Cider Vinegar

1/2 cup Lemon Juice (fresh squeezed)

2 cups Olive Oil

1 1/2 Lemon Zest (fresh)

Kosher Salt to taste

Fresh Ground Black Pepper to taste

 

PREPARATION

dressing

  1. In a stainless steel bowl mix the apple puree and Dijon mustard. 
  2. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil.
  3. Sir in the lemon zest and mix well.
  4. Adjust the seasonings with kosher salt and fresh ground black pepper.

salad

  1. Wash apples.  Cut in half and remove seeds.  Cut all halves into slices.  Place in a mixing bowl and drizzle with olive oil and sat and pepper.
  2. Place apples on a grill on low heat to caramelize and impart some of the smoky flavor.  Chill grilled apples and set aside.
  3. Wash and peel the jicama.  Cut into slices, the julienne.  Place in a large mixing bowl.
  4. Add the red onions, radish slices, and spinach.  Remove the apples from the refrigerator and cut into large dice.  Add the apples to the salad and toss with the dressing.

 

 

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