What's Cookin' Wednesday: Stew is the thing

The cooler weather just sings soup and all things starchy and roasted. Monday nights dinner was a light beef root veggie stew with homemade beef broth.  Stephen helped me with it before he headed into the office on Monday.  We used Julian Child'' directions.  I didn't cook the broth down since I wanted a broth rather than a glaze.




Luscious Light Beef Stew

About 1 lb stew beef -  Browned in my pressure cooker then filled the bottom with beef broth and cooked for 12 minutes at high pressure.  I ended up using only half that amount because my soup bone was quite meaty.

1 large rutabaga cubed
1 large leek chopped
4 garlic cloves chopped
1 large sweet potato cubed
1 pablano pepper chopped
2 ribs of celery chopped
6 cups beef broth

Add some oil or ghee to the pan ans saute the leeks, celery for a bit then add the garlic and peppers.  After a bit add the the other veggies and cook a bit more.  Add the beef and top it off with about 6 cup beef broth.

Heat to a simmer for 20 minutes or until the veggies are tender.  When done add more broth if you want a lighter soup.  I added about 3 more ladles of broth.
Serve with a salad or roasted veggies.  I had roasted brussel sprouts and carrots.

What's Cookin' Wednesday

I did it.  I got up on Saturday,  fixed myself a yummy breakfast, and without my usual partner in crime I biked to the market.



















Where I gathered: kale, okra, green beans, zuchs, lettuce, cucumbers, spinach  sweet potatoes, lots of peppers, eggplant, apples etc.

By Friday the fridge was pretty bare of the food.  I did have some sad basil left and some green beans so I decided on pesto chicken.

The girl kid cubed up the chicken with our new nifty sharp knife and cooked it too.  I sauteed some garlic and shallots to toss with it later.  Then the kids had it with pasta and Stephen and I had it with some roasted green beans. It was delicious if I do say so myself.

I  tried to take a photo of the yumminess ( an new word :) but my camera was not cooperating with the flash.  I need a new photo process for the winter.  I don't have enough light in the evening for good food or fiber photos.

What's Cookin' Wednesday

I figured it out! I've been sharing quite a bit about food the last few weeks. I want to keep sharing about what we've been eating and recipes I put together. But I've missed talking about fibery crafts but I love alliteration.  So it finally came to me:  What's Cookin' Wednesday.

So what's been cookin' at Chez Fiber Star?

Leftovers for lunch on Friday last week and what we had for dinner on Thursday:



Roasted Chicken and gravy in a slow cooker. *  Roasted green beans and carrots.



Yummy food from the farmers market: sunberries (in the bowl), Japanese eggplant my new favorite summer veggie, okra, peppers, apples, damson plums, and sweet potatoes.

The sunberries are new to us but have kind of a cool connection for me.  Sunberries are in the nightshade family and were developed by Luther Burbank.  I volunteered at the Luther Burbank home when we lived in California.  I don't remember sunberries but I do remember white raspberrries and elephant garlic. Sunberries have an unusual taste, kind of smokey and sour. I think they would be nice added to a savory dish of some sort or something sweet with some sugar.  

Bon Appetite!

* Not sure if it's just me but I find it hard to connect to nom, nom paleo sometimes but eventually the link does work.  So don't give up.