Sunday Beef Stew

1½ -2 lb. lean stew beef, cut into even smaller bite-sized pieces

4-5 medium red potatoes, chopped

4-5 medium carrots, peeled and chopped

4 stalks celery, chopped

2 cups roughly chopped onions, one large or 2 small

4-5 cloves garlic, minced

2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)

1 10-oz. can condensed tomato soup

10 oz. water (just use the can from the tomato soup to measure)

1 tsp. basil

2 beef bouillon cubes (or 2 tsp. beef base)

1/2 tsp. freshly ground black pepper

Preheat oven to 350°

Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid.  Cook for about 3 hours.  (Or cook  in a slow cooker on low for 9-10 hours or high for 5-6.)

Remove from oven and serve.

This recipe can be found here.

Southwest Pasta Salad

Dressing

6 Tbsp. fresh lime juice (about 3)

¼ cup white wine or rice vinegar

5 – 6 cloves garlic, roughly chopped

1½ tsp. chili powder

1 tsp. cumin

½ tsp. coriander

½ tsp. kosher salt

2 tsp. sugar

¾ cup canola oil

½ cup roughly chopped cilantro

Pasta Salad

zest from 2 limes

½ lb. bow tie pasta, cooked

1 (14 oz.) can black beans, drained and rinsed

2 roma tomatoes, diced

1 large red, yellow or orange bell pepper, seeded and diced

½ cup sliced green onions

½ cup frozen corn

8 oz. diced cooked chicken (optional)

salt and pepper to taste

½ cup cheese (queso fresco, cotija, Monterey Jack, cheddar or pepper jack)

Dressing

Process lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender until smooth.  With the blender running on low speed, add the oil in a steady stream until incorporated.  Turn off the blender and add cilantro.  Pulse 5 – 6 times so cilantro gets broken up but some pieces remain intact.

Pasta Salad

Zest limes and place zest in a large salad bowl.  Place cooled pasta in the same bowl.  Add beans, tomatoes, peppers, green onions, corn, and chicken.  Toss with dressing.  Season with salt and pepper.

Chill 1 hour before serving.  Sprinkle cheese on top and serve.

This recipe can be found here.

Slow Cooker Gooey Chocolate Pudding Cake

1 cup all-purpose flour

1 cup sugar

½ cup Dutch-processed unsweetened cocoa powder

2 tsps. baking powder

¼ tsp. salt

½ cup whole milk

4 Tbsp. (1/2 stick) unsalted butter, melted

1 large egg yolk

2 tsp. vanilla extract

½ cup chocolate chips

1 cup boiling water

vanilla ice cream

Line slow cooker with heavy duty foil and spray with vegetable oil spray.

Whisk flour, ½ cup sugar, ¼ cup cocoa, baking powder, and salt together in a large bowl. 

In a separate bowl, whisk together milk, butter, egg yolk, and vanilla.  Stir milk mixture into flour mixture until just combined.  Fold in chocolate chips (batter will be stiff).  Scrape batter into prepared slow cooker and spread to edges.

Mix remaining ½ cup sugar with remaining ¼ cup cocoa, then sprinkle over top.  Slowly pour boiling water over top.  Do not stir. 

Cover and cook until top of cake looks cracked, sauce is bubbling and toothpick inserted into cake-y area comes out with moist crumbs attached, about 1 ½ hours on high.   Set sit for 10 minutes before serving.  Spoon over vanilla ice cream.

This recipe can be found here.