My Second Harvest Stew

 Hello, Darlings

This morning I a made variation of "My Harvest Stew", which I posted in 2015. With today's recipe I changed a few ingredients, and I believe that the changed made for a richer and taster stew, and unlike my first stew I where took more time in adding the ingredients, I cheated with this stew and just dumped everything in the pot all at once and then cook it.

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My Second Harvest Stew

Ingredients

• 1-1/2 - 2 lb stew meat cut into 1-inch cubes

• 1 -1/2 quart of water
• 2 dried bay leaves
• 1 1/2 teaspoon salt  
• 1/2 teaspoon pepper
• 1/4 teaspoon summer savory
• fennel, a pinch
• 1 teaspoon Italian seasoning
• One carton of beef stock
• 12 -16  baby carrots
• 1 can of mushrooms, sliced
• 1 bag  unpeeled golden baby potatoes
• 1 can of stewed tomatoes (if on hand, add one bag of frozen tomatoes as well)
• 1 -1/2 green bell pepper, cut into bit size chunks
• 1 cup frozen peas
• 2 cup frozen broccoli
• 2 half inch cut-up parsnips
• 1 butternut squash, cut into bit size chunks
• 1 1/3 fresh frozen green beans
• 3 medium stalks celery, cut into 2/4-inch pieces
• 1 sweet onion, coarsely chopped
• 1 red onion, coarsely chopped
• Do not add corn or flour. The broccoli and butternut squash with break down to make rich thick broth.

Directions

1. In 8-quart stockpot, add beef stew meat, bay leaves, water and beef stock.
2. Then add in all the other vegetables and seasonings
3.  Cover; cook until potatoes and carrots are tender, 45 minutes to an hour
4.  Remove bay leaf. 

 

 Serve and Enjoy.

 

Download the PDF.

Until next time,

         Chow, Darlings

Evelyn’s Air Fryer German Mustard Ham Steaks

Hello, Darlings

What a great weekend we had weather wise. Wouldn't it be great if the weather was like this year round? Too bad, it's not, and more of the oppressive heat and smothering humility is on the horizon. Therefore, enjoy this pleasant weather while it is here, because like that ice cream cone you're eating, it won't last long.

 

Generic Photo

Below is my latest attempt in creating a tasty new recipe for ham steaks that didn’t include hundreds to ingredients.  I call it Evelyn’s Air Fryer German Mustard Ham Steaks.

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Evelyn’s Air Fryer German Mustard Ham Steaks

Ingredients

One large or 2 medium ham steaks

¾ cup light brown sugar

1 teaspoon nutmeg

4 pineapple slices

3/4 can of the pineapple juice

1 ¼ German Mustard

Directions 

1.  In a large bowl mix brown sugar, ¾ of nutmeg, the pineapple juice and German Mustard (I make my own. See recipe below)
2. Rinse and pat dry ham steak to remove added salt, and then place in plastic bag with pineapples.
3. Pour German mustard mixture in bag with ham and pineapples, seal the bag and it turn to contents  mix well
4. Open the bag and move the pineapple top the of each ham steaks. Reseal bag and place bag on platter with pineapple side down and let marinate for 40 minuets
5. After 30 minters pre-heat air fryer for 10 minutes.
6. Then hen place ham with pineapple on top of lower rack of heated air fryer/ add half of the German mustard mixture and cook until edges of ham turn dark brown
7. After this time is up add remaining German mustard mixture and add additional nutmeg and brown sugar, just enough to cover the pineapples
8. Cook an additional 10 minutes more or until brown sugar on ham melts and lightly browns.
9. Serve immediately. 

Note: For this is served it with my Spaghetti Pasta Salad, but substituted the Spaghetti for Penne pasta.

 

Homemade Easy To Make German Mustard

Keep in mind that horseradish has a strong kick, so when mixing these powders in the blender, mix the yellow powder and the water to the desire smoothness first, and then add the horseradish powder a little at a time until you reach your desired taste. You might have to add more water to keep it thick and smooth.

Ingredients

• 1/2 cup dry yellow mustard powder
• 1/4 cup dry Horseradish powder
• 1 cup of warm water

Directions

1. Mix with a small blender the yellow mustard and dry horseradish powders with only enough water for the desired thickness and smoothness.
2. Add mixed mustard to a 4 ounce or 8 ounce mason jar. Seal tightly; refrigerate. Good up to 6 months.
   

Download the PDF.

I hope you enjoy it.

Until next time,

       Chow, Darlings