Moroccan Meatball Stew in Roasted Pumpkins

There is no better time to make hearty stews than during winter. And while pumpkins tend to be labeled as a fall food, they carry over into the beginning of the year with ease.

Meatballs with a slightly spicy edge bathing in a cumin and gingery tomato sauce inside a tender roasted pumpkin; each bite finds an interesting mix of the Moroccan flavors. And it's interactive dinning as it's up to the eater to scoop in the bowl as part of the dish.

Perfect for a casual family outing or for an elegant celebration dinner, this Fat and Happy Moroccan Meatball Stew will keep you warm and fill your tummy.

Red Wine Braised Pork and Lentils with Swiss Chard

 Lentils are a fabulous little bean that cooks quickly and is loaded with nutritional value. Fiber is a given with any bean, but lentils also help lower cholesterol and are a great source of vitamins, minerals and protein while being low in fat.

So if this little power packed legume is so amazing, why isn't everyone huddling over the lentil pot stewing in the kitchen?

Perhaps it's because lentils need a little flavor to make them shine. Or perhaps most people associate lentils with a flavor they are not fond of, such as curry (which I love and happens to go great with lentils.) Or perhaps it's because the lentil isn't that pretty to look at?

Enter red wine here. It's no secret that I tend to have an open bottle of wine on my counter at all times. Usually the bottle is emptied into my belly via a glass. However, on occasion, there has been the odd encounter with bottle that doesn't get drained.

Rabbit and Sausage Cassoulet for the Monthly Recipe Swap

It's the beginning of new month which means it's time for another Burwell General Store Recipe Swap. The recipe swaps started as a junk store book find.  This book All-Day Singin' and Dinner on the Ground  intrigued Christianna to redevelop these recipes into her own. The swap grew from there.

I was excited about this months recipe: Wild Rabbit with Vegetables. This meant I needed to go rabbit hunting. And when I say rabbit hunting, I mean I biked over to the meat packing district in the West Loop of Chicago to purchase my rabbit out of the back door of an old warehouse. I did wear my camouflage pants to be in full rabbit-hunting spirits!

With the fall season approaching I wanted to make something warm and hearty. A cassoulet is similar to classic stew or casserole even, filled with rich slow cooked beans. The perfect welcome to the approaching cool season.

If you haven't had rabbit before, it's tough to describe - it can resemble a tender yet wild chicken but so much better. When prepared in this cassoulet, the rabbit is so moist and tender it falls right off the bone. The beans become almost creamy.

Don your best hunting gear for a trip to the butchers, then get this rabbit in the oven. It's time for a delicious Fat and Happy fall casserole!

Oxtail and Chorizo Stew

Stews come in all forms from turkey to lentil to fish. This oxtail stew plays off the classic beef stew tradition of browning the meat and simmering veggies, beer and broth for hours until all is tender, but I substitute in oxtail and chorizo just for fun.

The oxtail has a slightly wild or game-y flavor compared to beef but it reacts the same when stewed for hours - fall off the bone deliciousness. Fat and Happy comes in many forms, in this case a hearty warm stew for the cold February days. Enjoy!

Tips and Techniques: I cooked this in a cast iron pot on the stove but you could easily drop all the ingredients into a crock pot and let it simmer all day.  The oxtail bone may look like it doesn't have enough meat on it, but you'll be surprised how much meat will come off it in the end.



Oxtail and Chorizo Stew

1 lb oxtail (it will have a lot of bone)
4 oz chorizo, crumbled out of the casing
1/2 medium sized yellow onion, diced large
1/2 medium sized red onion, diced large
2 large garlic cloves, minced
1 carrot, sliced
1 celery stalk, sliced
1 medium sized potato, diced
 3-5 cups Beef broth
1 cup Modelo or other dark beer (for Gluten free dish, choose a GF beer or substitute in wine)
1/2 cup fresh green beans, sliced in half on the diagonal
fresh thyme
seasoning salt
black pepper

Start by heavily seasoning the meat on all sides with seasoning salt and pepper, then brown the oxtail on all sides; remove from the pan and set aside. Add the chorizo to the pan, cook through and set aside with the oxtail. Remove the grease from the pan. Add the onions, carrot and celery to the pot, cook over medium high heat for about 5 minutes.

Add in the garlic and potato, continue to cook (stirring often) to soften the garlic, about another 3-5 minutes. If the pan is getting too dry add in a tiny drizzle of olive oil.

Deglaze the pan by pouring in 1 cup of broth, use a wooden spoon to scrap up any bits from the bottom of the pan. Place the oxtail and the chorizo back into the pot, now add in the beer, then add enough broth to cover all the veggies and meat.

Cover the pan and let the stew simmer for 4-6 hours, you can also put this in the oven rather than on the stove top. Test the meat, does it fall off the bone? If so, it's ready.  Remove the bones and carefully peel off the meat into chucks, place the meat back in the stew.

Simmer the stew with the lid off for 20 minutes to thicken the stew; add in the green beans during the last 5 or 10 minutes of cooking so they retain a little crunchy rather than turn mushy. Taste for seasoning, add in more salt and pepper as needed. Add fresh thyme to each bowl before serving.

Quick Warm Lentil Salad

Eating healthy doesn't need to be expensive, it just takes creativity. My cupboard is filled with dried beans, lentils, barley, quinoa and other goodies that are really quite cheap.  I try to plan out my meals to some extent, it helps keep me on track and saves me money so I'm not forced to eat at crappy, expensive little lunch spots. Plus all of these options give you great protein and fiber.

Making a big pot of beans/lentils/barley on Sunday nights gives me a base for a few days from which to make daily salads, quick soups and stews, sandwich stuffing or spreads and even breakfast casseroles.

This week it was lentils.  Coming home after a full day at work and then full night of volleyball it was 9pm and I was hungry.  The precooked lentils gave me a chance to make a really quick, really good light meal.

I liked this so stew-like lentil salad much I made it the next morning and topped it with an egg for protein after my workout.  Yum! Try it for a dinner, or as a side or even as a brunch option.  It's Fat and Happy because it's cheap, it's easy and it's good for you. 

Tip and Techniques: When you cook your pot of beans/lentils/quinoa, add in some flavor - some onions, garlic, pepper, thyme or sage to give your base some seasoning. 

Warm Lentil Salad

1/2 cup chopped white onion
1/4 cup small diced carrots
1 large garlic clove, minced finely

2 Tbls soy sauce
2 Tbls Dijon mustard
1 Tbl lime
1/4 cup water
2 cups lentils, cooked

1 roma tomato, diced
handful of parsley, chopped
1egg (optional)

Begin by sauteeing the onion in olive oil for about 2 minutes; add the chopped carrot and sautee another 3-5 minutes - the carrots should begin to soften.  Add in the garlic and sautee for another minute.

Now add in the soy sauce, mustard and lime - allow that to sizzle in the pan.  Add the water and the cooked lentils, toss lightly to combine.  Let that sit and simmer for a 2-5 minutes to reduce the sauce and warm the lentils.

Top with the chopped tomato and the parsley.  Serve while warm.  Top with a fried egg if desired.

Rhubard Braised Beef and Pork with Zippy Rhubarb Sauce

A friend casually hinted at me recreating a tapas dish she fell in love with at a restaurant located too many states away to justify a monthly visit. I eagerly and quietly agreed, though I knew nothing about the dish other than the name.

My version adds a hint of sweetness to a heavy braised beef and pork combo, mixing beef and pork in this recipe helps vary the flavor profile. It is quite important to sear the meat first for a deeper flavor. This recipe offers versatility to serve as a tapas dish between crispy spring rolls or to serve as a main entree over polenta (both options explained below).

Did I succeed in recreating this dish? In my book I did; turns out we ate it all before my friend even knew it was made- oops; guess I better do it again. It'll be a fat and happy remake!


Tips and Techniques:

Braising is made for tough cuts of meat rendering the meat to become 'fall off the bone' tender by simmering in juices for hours. It's a great way to save money because it allows you to use cheaper cuts of meat (pot roasts, rumps, shoulders, etc.)  Do use the guy behind the meat counter - they are there to help you!

Rhubarb braised beef and pork

Sear
1/2 lb beef (leave whole, do not cut into chucks)
1/4 lb pork (leave whole, do not cut into chucks)
1/2 cup chopped white onions
1/2 cup chopped red onions

Add to the pan:

1/2 lb chopped rhubarb
2 garlic cloves, minced
1/2 tbls ground ginger
2 tbls Dijon mustard
1 tsp dried sage
1 cup orange juice
2 tbls Worcestershire sauce


Cover with beef broth (If you use water, add a bouillon cube).

Cover and cook in the oven for about 2 hours at 300 degrees, add another 1/2 lb of chopped rhubarb.  If the pot is dry, add 2 cups of broth or water. Cover and cook for another 2 hours or until meat falls apart.

Using two forks pull the meat apart, leaving some lager hunks together.

To serve on a crispy spring roll:
Toast the spring roll/egg roll wap - take one spring roll wrap, cut into 4 squares and toast in a dry fry pan over medium heat until crispy, flipping sides as they brown.

Place one square in the middle of the plate, add a scoop of the braised rhubarb beef and top with a second toasted square.  Dress the plate with the zippy rhubarb sauce.



To serve on creamy polenta:
1/2 cup polenta (cornmeal)
4 cups water or broth
1/2 cup of creamy goat cheese
Salt and fresh black pepper

Begin the polenta during the last hour while the meat is braising.

Start with 1 cup of cold water in a sauce pan.  Slowly pour the cornmeal into the water while whisking vigorously.  Cook over medium low heat, stirring often, for about an hour.  Add in more water as the polenta soaks up the previous.  When the polenta is tender with no grit left, remove from heat and whisk in the cheese and lots of fresh black pepper.  Add salt if needed, however the cheese may salt the dish enough on it's own.

Place a dollop of polenta in the middle of a bowl, use a pair of tongs to place the meat on top of the polenta.  Sprinkle with fresh chopped parsley and a drizzle of the Rhubarb sauce (recipe below)

Zippy Rhubarb Sauce
1/2 lb chopped rhubarb
1/2 cup sugar
6 cloves
1/2 tsp dry mustard
1 tsp ginger
1 Tbls Worcestershire sauce

Place all the ingredients in a sauce pan and simmer over medium low heat for about 15 minutes or until the rhubarb is soft.  Place the ingredients in a blender and blend until smooth.  Strain and set aside until ready to use.

Leek, Barley and Rosemary Stew

Football used to mean tailgating to me. When we lived in Denver, we went to a lot of Broncos games- not necessarily because we liked the Broncos, but rather because we loved to tailgate! Okay, there was a time when I liked and cheered for the Broncos - but I found the fans and the media insufferable. When they lost it was never there fault; the ref was against us, it was cold, the wind was blowing against us....blah, blah, blah.

But, tailgating! There is just something about hanging out in a parking lot with thousands of fans, the smell of barbecue lofting about, the anticipation of the game and throwing the football around with strangers.

So now football means good old crock pot time- hey, it's cold in Chicago. You gotta stay in and make something warm and hearty. To kick off the season I created this simple leek and barley stew. I still had rosemary growing on the deck, so that came into play, and I found a small package of stew meat in the freezer. (You could leave out the meat and have a vegetarian stew!).

The leek, barley and rosemary are a real nice mixture - a tasty departure from a typical dark, meaty stew. And its a crockpot recipe - just add it all in and let it cook! You could even take this with you to the tailgate party, it's keeps you warm and filled for hours....hmmm, sounds like fat and happy to me!!

Leek, Barley and Rosemary Stew
1-2 lbs stew meat
2 garlic cloves, chopped
1 leek, sliced into 2 inch pieces
1 cup green beans, chopped in half
1 cup dried barley
salt and pepper
4 cups water
1 seasoning cube (either chicken, beef or veggie)
rosemary (if fresh- use 2 Tbls chopped, add at the end; if dried - use 3 Tbls and add with all other ingredients)
thyme (if fresh, use 2 Tbls chopped, add at the end; if dried - use 3 Tbls and add with all other ingredients)
Salt and Pepper to taste

Add all the ingredients to the crockpot on a medium high heat. Let cook for at least 4 hours. The longer it can cook, the more tender the meat will be. Check for taste, you may need to add more salt or pepper.

If you know you're going to be gone for more than say 7 hours, lower the heat to medium low. And get to know your crockpot - some cook hotter. Mine is old so it's getting a little 'tired'.

Green Chili, Corn and Steak Stew

Some people love leftovers and others hate them. I consider myself a god with leftovers and have often said that I could feed small countries with some left over meat, a pan and an onion. I'm the MacGyver of leftovers. Dave's not as good with them so I have to be very inventive; I view this a challenge! So when the phrase "That Goo is Good!" comes out of his mouth and it's regarding leftovers - eureka!

You may have seen the previous blog with the Ribeye steaks, they were so huge we had one entire steak left. Steak can be tricky to work with the day after, especially if it's over cooked. But the great thing is that Dave cooked them so perfectly I had no fear of using it again. If you click on either of the photos, you can see how pink the meat still is- the key here is to add it at the very end just to warm it, you don't want to recook it!

Looking for something out of the ordinary, I found a small can of green chili's in the cupboard and then paired that with a can of corn. This is not the direction I started in, which is so typical for me. I don't always know what I'm making until it's done. Below is the recipe and according to Dave- this is quite good! Corn and green chili really work well together. Of course, if you don't have left over steak feel free to substitute hamburger or chicken or even turkey. I'm all about using what you have- consider it my effort to being, or rather, eating 'green'!

Sautee:
1/4 cup red onion, chopped
1/4 cup celery, chopped
olive oil

Add and cook a couple of minutes:
3 cloves of chopped garlic
3 green onion
1 Tbls of dried, Thyme
1 tsp rosemary (I did question the rosemary with this because initially I was heading in a different direction, but it actually worked well. If I remake this I might try cumin in place of the rosemary.)
1 cube beef broth
Fresh ground black pepper

Now add and sautee for 2 more minutes:
1 can of corn
1 can of chopped green chili's

Add and cook until the pasta is slight harder than al dente:
1 cup orzo
2 cups water (play this by ear, you may need to add a bit more if its getting too thick.)

Add the final ingredients just as the pasta is nearly done:
1/2 cup cheddar cheese (or Velveeta or what ever cheese you have around, it's a great time to use up left over bits and pieces)
1/4 cup cream
the leftover steak, cubed

Serve immediately when the cheese is melted, top with fresh chopped scallions. Pair with a heavier micro brew like a black ale or go to the opposite extreme with a Tecate. How ever you serve it, rejoice with fabulous leftovers and be fat and happy!

Lavender Pork Pasta with Port Fig Sauce

Stay late at work, hit late yoga and get home after 10 or leave work at a decent hour, skip yoga to head straight home and play with my new strange ingredients sent by my friends Alina and Aaron? Guess which one I picked....

Again, it’s just something I made up, but it turned out wonderful...this time! Sweet fig mixed with the deep Port enhanced the succulent lavender pork. I chose a wheat penne pasta with a slight fear that it might be too heavy for this dish, but it complimented the pork, hearty zucchini and squash perfectly. I was contemplating couscous, but it would have been completely lost in this dish.


Don't avoid a strange ingredient like lavender by staying late at work, embrace it with port and pork and remember it's all a matter of trial and error. Let this delightful flowery herb help you be fat and happy!

Tip and techniques:  I started this process early in the morning with the use of a crock pot so plan ahead, but it is quite simple. Let the pork sit in the crock pot all day while you’re at work and it will be perfectly moist when you return.  Cooking the pasta in a chicken broth helps to flavor the pasta, plus some of the pasta water will be used in the pork.

Lavender Pork Pasta with a Port Fig Sauce

Lavender Pork Pasta
1 pork loin (about ½ lb)

Place the pork in the crock pot with a little bit of water; fresh ground black pepper, salt and about 1 Tbls of dried lavender. Put the cover on, set to low and let it cook for 8-10 hours (you can also cook this in just 2 or 3 hours at a higher temperature if you need to).

Sautee in olive oil until they begin to soften:

1/2 cup of white onion, medium diced
1 Tbls of dried lavender

Add
1 small zucchini, sliced into quarter inch pieces
1 small yellow squash, sliced into quarter inch pieces
Continue to sautee just a few minutes keeping a little bit of crunch in the veggies.

Use 2 forks to ‘shred’ the pork. Combine the veggies with the pork in the crock pot to keep warm. 

Start the water to boil the pasta, follow package directions but use at least 1 can of chicken broth or add two chicken bouillon cubes into the water.  Add the pasta when the water boils (start the sauce while the pasta is cooking), drain and save at least 1 cup of the water if you haven’t make the sauce yet.  Toss the past with a little olive oil after straining to keep it from sticking together.

Port Fig Sauce
In the same veggie sautee pan, heat for about 3 minutes over medium high heat:
2 Tbls of fig jam
1 teaspoon of dried thyme

Whisk in:
1 cup of the pasta water
1/2 cup of port
Fresh black pepper and a pinch of salt

Let the sauce boil until thick and reduced by half.

Whisk in 1 Tbls of butter to the sauce, remove from heat.

To plate:  Place pasta in the middle of the plate, add the pork and veggies on top, now drizzle the port sauce over everything. The sauce on its own may seem lackluster, but once it hits the lavender pork - it’s fantastic.  Enjoy immediately.

Lentil Beef Stew

Today we finally put away our holiday decorations. I know, I know, the holidays were nearly two months ago. It's not that I'm lazy, I just didn't feel like it. And while I don't make New Year's resolutions, I have recently decided to do things for me and to live on my watch. What I mean by that is to do things when I'm ready rather than to do them just because public opinion says when to. If there are other events that mean more to me, than by golly I'm going to do that first. And finally today I was ready to clean up, it didn't hurt that it was 5 degree outside and I had no intention of leaving the house! So what to cook when you have a full day of putting away decorations and cleaning, and it's another single digit weather day in Chicago? Crock pot stew. Hearty, simple, healthy and easy cleanup.

Take one crock-pot and add 2 cups of stew meat (cubed), 1/2 chopped red onion, 2 stalks chopped celery with leafy tops, 1 russet potato, cubed, 1 jalepeno- chopped with seeds, 1 cup dried lentils, 2 tablespoons of tomato paste, 2 cups of red wine, 1 tsp garlic powder, 1 tbls dried thyme, 1 tsp dried rosemary, 1 tbls parsley, crushed, black pepper, salt and 1 beef boullion cube. Add water to cover all the ingredients. Cover and turn the crock pot on high for 3 - 4 hours or more. Remove the cover the last 1/2 hour to allow to naturally thicken. Serve in a big bowl, top with fresh parsley. This is a great filler after a long hard day of housecleaning, and the jalepeno will warm the cockles. As always, remember to adjust the seasonings and spices according to your tastes. You may find one whole jalepeno too spicy, so feel free to cut back on it or leave the inside seeds out. No matter how you tweak it, enjoy it and be fat and happy!