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Recipe: Sunday Night Stew - TrueCouponing

Nov 07, 9:40PM

November 7, 2013 · 0 comments

~ Meals from Our Deals ~

Ever heard of The Pioneer Woman?  She has some amazing recipes so we thought we'd share one today.  It's for Beef Stew and you can bet it will be delicious!  Make some mashed potatoes to go along with it and you have a perfect meal for a cold evening!

Sunday Night Stew

Prep Time: 15 Min
Cook Time: 3 Hrs
Ready In: 3 Hrs 15 Min
Servings: 8

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Beef Stew Meat
  
• Salt And Pepper
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 4 ounces, weight Tomato Paste
• 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
• Several Dashes Worcestershire
• 1/2 teaspoon Sugar
• 4 whole Carrots, Peeled And Diced
• 2 whole Turnips, Peeled And Diced
• 2 Tablespoons Minced Fresh Parsley

Directions

1. Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
2. Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
3. Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
4. After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
5. When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

Get the Ingredients On Sale!

The ingredients from this week's recipe are currently on sale at Winn Dixie!
See the complete Winn Dixie Weekly ad HERE.

Sale items from the Winn DIxie list included in the recipe:

Boneless Extra Lean Beef Stew Meat, per lb – $3.99

Whole Carrots, 1lb, BOGO – $0.99

If you have a favorite recipe that matches with a weekly sale or includes items you typically have in your stockpile, please submit your recipe to Save@TrueCouponing.com with "Recipe" in the subject line.
Your recipe could be featured on True Couponing as our Recipe of the Week!

Some posts may contain affiliate links. Go HERE to see our disclosure policy.

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Ellen Clifford McGuire Recipe- Homemade Cranberry Sauce

Nov 07, 9:33PM

The Thanksgiving countdown's begun, but there's still time to make new traditions, as well as answer Mindy's request for our own homemade cranberry sauce.  Three weeks until Thanksgiving gives us ample time to create.  

Cranberry, pear and ginger chutney is a favorite in my house; I've been making it for years. Everyone loves a dollop of this sauce on the leftover Turkey sandwiches, too.

Cranberry,

This sauce is a perfect hostess giftEllen Clifford McGuire 

Pear, and Ginger Chutney from The Recipe Exchange

1 cup apple cider

Ingredients assembledEllen Clifford McGuire 

vinegar

3/4 cup finely chopped onion

1/4 cup finely chopped peeled fresh ginger

2 1/2 teaspoons finely grated fresh lemon peel

2 1/2 teaspoons finely grated fresh orange peel

1 cinnamon stick, broken in half

1/2 teaspoon dried crushed red pepper

1/4 teaspoon ground cloves

1 bag (12 ounces) fresh cranberries

1 1/4 cups brown sugar

3 large firm Bosc pears, peeled, cored, cut into 1-inch cubes

Combine the first eight ingredients in a heavy saucepan.  Boil this mixture until it's reduced to 1 ½ cups, about 10 minutes.

Ingredients Prepared and Ready to be cookedEllen Clifford McGuire 

Add remaining three ingredients. Stir over medium heat until sugar dissolves.

Reduce heat to medium low; cover and simmer, stirring occasionally until pears are very tender, berries collapse, and flavors blend, about 30 minutes. Remove from heat and discard pieces of the cinnamon stick. Mash with a potato masher. Cool completely. Store covered in refrigerator. A few hours before Thanksgiving dinner, scoop sauce into serving dish, cover with plastic wrap and place on the holiday table.

Ready to be servedEllen Clifford McGuire 

Making this next recipe sooner rather than later will give us an even more delicious cranberry lime sauce.  Fresh cranberries work better than frozen. Once made, cover and refrigerate. Just like our first recipe, scoop this sauce into a serving dish, cover with plastic wrap, and place on the holiday table a few hours before dinner is served.

Cranberry Lime Sauce from the Recipe Exchange

½ cup light brown sugar

¼ cup water

2 cups fresh or frozen cranberries

2 cups orange marmalade

1 tablespoon grated fresh lime peel

½ vanilla bean, split lengthwise, optional

¼ teaspoon ground cloves

Stir sugar and ¼ cup water in medium saucepan over medium heat until sugar dissolves. Add all remaining ingredients. Boil until cranberries burst, stirring occasionally, about 5 minutes. Cool completely. Cover and refrigerate. May be made two weeks ahead of serving.

C.M. is thinking Christmas cookie exchange. She knows that she's being invited to one. She needs some good recipes, and asks us to keep in mind that she's not a natural baker.

Suggestions for Ellen Clifford McGuire can be emailed to emcliffordmcguire@hot
mail.com, or mailed to Recipe Exchange, P.O. Box 307, East Longmeadow, MA 01028. For more meal ideas, visit www.masslive.com/recipe

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A Yummy Autumn Recipe | Maven of Health

Nov 07, 8:57PM

I always like it when I come across an interesting blog, or a tantalizing recipe. When both are combined, even better! 

So, let me introduce you to Julie Desjardins' blog, DoseDependent, and her article and recipe for Roasted Bell Pepper & Veggie Sauce. Take it away, Julie –

Posted on October 30, 2013 by dosedependent

The idea for this recipe came about last night when I had to use up some produce or risk adding it to the compost. The tomatoes from our neighbors' garden had ripened on the dining room table, I had a yellow pepper in the fridge that was nearing its last days and there was an old partial head of roasted garlic that had been hanging around just a bit too long!  I love the flavor of roasted vegetables and I was craving a delicious sauce to pair with our penne rice pasta tonight so I thought if I blended them all together I just might have a new favorite.  The sauce was so delicious; roasting the vegetables and then blending them together produces a thick sauce with a sweet, subtle flavor.  Including a whole sweet bell pepper in the mix brings that yummy peppery flavor to the forefront.  I started eating spoonfuls of it last night and only stopped because my husband reminded me about what happened when I started doing that with the rice pudding – an empty pot!!  As mentioned, you can eat this sauce as is, use as a sandwich spread (I think it would be great on toasted whole grain bread with grilled portabello slices and some baby spinach), as a snack with crackers or heated in a saucepan and served over your favourite pasta which is exactly what we are going to do tonight!!

Happy Cooking!!

Roasted Bell Pepper & Veggie Sauce

•  1-1/4 yellow, orange or red peppers, cut in quarters
• 4 – 5 garden tomatoes, cut in quarters
• 1 large yellow onion, cut in large wedges
• 6 medium – large garlic cloves, in their paper, tops trimmed
• 1-1/2 tbsp olive oil, plus a little extra
• 1 tsp dried basil
• Freshly ground salt and pepper
• 1/4 – 1/3 cup sliced almonds, no skins – optional

Soak the almonds (if using) in enough water to cover for at least one hour prior to blending, preferably 2 – 3 hours.  Pre-heat oven to 400F. Place all the vegetables – but not the garlic – in a large bowl, drizzle with the olive oil, add the basil, salt and pepper, and toss until all the veggies are coated.  Layer the vegetables on a baking sheet lined with tin foil.  Keep aside a small piece of tin foil, lay the garlic inside and drizzle the cut heads with a tiny bit of oil.  Wrap the garlic in the tin foil and place on a corner of the baking sheet with the other veggies.  Place in the oven and roast for 30 – 40 minutes.  Remove from oven and allow to cool.  When peppers have cooled enough to handle, remove the skins.  Squeeze the garlic out of their skins and place along with the roasted veggies in a food processor.  Drain and rinse the almonds if using and add to the food processor.  Process veggie mix until combined.  The sauce will be thick and not entirely smooth.  Taste and adjust seasonings.  Serve as suggested above or come up with your own ideas – just don't forget to let me know what you tried!!

Until next time — To YOUR Health!

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Recipe: Peacheesy Pie

Nov 07, 8:37PM

Peacheesy Pie

Crust

²/3 cup shortening

2 cups Pillsbury flour, sifted

1 teaspoon salt

6-7 tablespoons peach syrup

Filling

1 pound bag of frozen & 2 fresh peeled and sliced or 1 pound and 13-ounce can cling peach slices (see note)

½ cup plus ¹ 3 cup sugar

2 tablespoons corn starch

2 tablespoons corn syrup

2 teaspoons pumpkin pie spice

2 teaspoons vanilla extract

1- 2 tablespoons butter

2 eggs, slightly beaten

1 tablespoon lemon juice

3 ounce package cream cheese, softened

½ cup sour cream

Crust: Cut shortening into flour and salt until size of peas.

Sprinkle peach syrup over flour mixture, blend until dough holds together.

Roll out half of dough on floured surface and fit into 9-inch pie plate.

Filling: Drain peaches; reserve syrup. Combine peach slices, ½ cup sugar, corn starch, corn syrup, pumpkin pie spice and vanilla. Spoon into crust, dot with butter.

Cheesecake topping: Combine eggs, ¹/3 cup sugar, lemon juice and 2 tablespoons peach syrup in small saucepan.

Cook, stirring constantly, until thick. Blend softened cream cheese with the sour cream and add to the hot mixture. Beat until smooth. Cover the peaches with topping.

Roll out the remaining dough and cut into circles. Place that pastry circles over the pie.

Bake the fully assembled pie at 425 degrees for 10 minutes and then reduce heat to 350 degrees and bake for another 30-35 minutes until deep golden brown.

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Recipe: Blueberry Pie

Nov 07, 8:37PM

Tried and True Cora Nell Country Blueberry Pie

Filling

1 cup sugar

½ cup water

5 tablespoons cornstarch

½ teaspoon ground cinnamon

1 tablespoon fresh lemon juice

¼ teaspoon lemon zest

6 cups blueberries, washed

Crust

2 cups all-purpose flour

1 tablespoon sugar

¼ teaspoon salt

¾ cup shortening

1 egg

2 tablespoons water

½ tablespoon apple cider vinegar

Flour for dusting

Preheat oven to 410 degrees

For filling

Add sugar, water, cornstarch and cinnamon in a saucepan (large enough to accommodate 6 cups of blueberries). Bring to a low boil and cook for about 10 minutes, making sure the cornstarch has dissolved. Add the lemon juice, zest and blueberries. Set aside.

For Crust

Combine flour, sugar and salt. Cut in shortening until there is no powdery flour remaining. Every bit of flour should come into contact with the shortening. Whisk together the egg, water and vinegar. Add to the flour mixture using your hands or a fork until just moistened. Do not overmix. Split the pastry into half. Turn out on floured board or pastry cloth and roll out until thin and round enough to cover the bottom and sides of your pie plate.

Lift by laying half of the pastry onto the rolling pin and then sliding onto the pie plate. Fill with the blueberries. Repeat with the other half of the pastry. Cut slits or a hole in the middle for steam to escape. Sprinkle with sugar, if desired.

6 Place the pie in the middle of the oven at 410 degrees for 20 minutes. Reduce heat to 325 degrees and cover the sides with foil to prevent burning, and bake another 30 minutes.

Allow to cool, then serve.

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