Tag Archives: recipe

Guinness Stew

Published / by Kim / 4 Comments on Guinness Stew

I think I found the nirvana of stew: Guinness stew. I made a batch for Imbolc, using a recipe from Candlemas: Feast of Flames. But, it’s so easy you don’t even really need a recipe.

Heat a couple tablespoons of oil in a Dutch oven. Add a pound of meat, cubed, and sear. The meat can be whatever. I used beef, but pork or venison would be lovely. Remove the meat and set aside. To the remaining oil, add 3 or 4 sliced onions, a few sliced carrots, 5 or 6 sliced potatoes, and a few ribs of sliced celery. Cook until the onions are wilted. Add the meat back in and stir together, then sprinkle with about a tablespoon of flour. Mix well.

Add a pint of Guinness, mix it all together, and toss in a bouquet garni. Cover the pot and put into a 400-degree oven for 2 hours.

When it’s done, you’ll have the most luscious stew ever. Serve with some crusty bread. And more Guinness.

Apple Crisp

Published / by Kim / 2 Comments on Apple Crisp

Scott and I went apple-picking last Saturday.* We had such a great day, and came home with nearly 30 pounds of apples.** So now I have apples everywhere, and I’m looking for ways to use them up. A crisp sounded perfect for last night, so we had a light meal of soup and gorged ourselves on apple crisp with whipped cream.

Yeah, I know I have an Apple & Pear Crisp recipe in the recipe index already, but I wanted to try another one. So I found this one on About.com.

3 pounds tart apples
2 tablespoons lemon juice
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
1/2 cup chopped walnuts or pecans

Peel, core and chop apples, toss in a bowl with lemon juice to prevent darkening. In a separate bowl, combine brown sugar, cinnamon, and nutmeg; stir into apples. Set aside.

In another bowl combine flour, sugar and oats.

Cut butter into 8 pieces, and cut butter into flour until mixture looks like crumbs. Stir in nuts. Butter a 10 X 10-inch baking dish. Spread apples in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned. Serve warm or at room temperature.

Notes: I didn’t peel or chop the apples. I left the peel on, and sliced them into 1/4-inch slices. I also didn’t use the nuts.

I liked this recipe because it uses less flour and less white sugar than the Apple & Pear Crisp recipe. Of course, with the addition of brown sugar, it uses more sugar overall, but I like the oats added in. That makes me feel healthier. It also uses less butter.

Next time I make this, and that will be soon, I’m going to use whole wheat flour instead of the white flour, and I’ll still skip the nuts. This recipe is pretty yummy as is, though.

*I skipped Rhinebeck, because my wallet could handle apples better than a yarn orgy.

**And almost 70 pounds of pumpkins!

Pot Roast

Published / by Kim / 1 Comment on Pot Roast

One of the things I love about my Cooking Light subscription is that it inspires me to prepare meals that I probably never would consider if left to my own devices. There’s nothing very glamorous about pot roast, and, until the latest issue of Cooking Light, it always conjured up images of the dried out slab of tough beef with overcooked carrots Scott’s mother* served us the one time I had her cooking.

But oh my! How wrong I was! A properly prepared pot roast is a thing of beauty. Tender, moist, and so very flavorful. I made this recipe last night and it was a huge hit all around. Alex declared it “fucking amazing.” I will definitely be making pot roast again.

Pot Roast

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More Delicious Than Any Polish Sausage Has a Right to Be

Published / by Kim / 6 Comments on More Delicious Than Any Polish Sausage Has a Right to Be


Over there on the right you’ll see Lois, from whom I have the most incredible kielbasa recipe I’ve ever tasted. I first tasted it two weekends ago when we went out to an acquaintance’s house in NJ for a very fun day of food, beer, and live music. Lois’s kielbasa was the hit dish of the day, and was dubbed “MamaLo’s Holy Shit Kielbasa.”

She was kind enough to send me the recipe, and now I’m sharing it with you. Don’t let its simplicity fool you; this is the best kielbasa ever.
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