Slow Cooker Irish Stew

St. Patrick's day is always a great celebration in our family.  Not with green beer and corned beef, but with adaptations of wonderful, truly Irish recipes like Salmon with Colcannon, Braised Beef in Guinness and Rhubarb Fool with Oatmeal cookies for dessert.  This year we had a wonderful and super easy Irish Stew.

Irish Stew is traditionally made with lamb, which is expensive and difficult to find in our area.  And, since we don't buy lamb, it's an unusual taste to my palate.  This year I tried a new recipe and the family loved it so much that they asked me to toss out my previous stew recipe and always use this one.  Now that's saying something!

Slow Cooker Irish Stew

1- 1/2 pounds beef stew meat cut into 1-inch chunks
1/3 cup flour (save out 1 Tbsp for thickening at the end)
3 Tablespoons olive oil
2 medium onions, coarsely chopped
3 cloves minced garlic (1-1/2 teaspoons from a jar of minced garlic)
3 cups beef broth (3 cups water & 3 cubes beef bouillon)
3 or 4 medium potatoes, peeled & cut into 1-inch cubes
4 carrots, peeled & cut into 1-inch pieces
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
and added in the last 1/2 hour of cooking:
1 cup frozen peas
1 Tablespoon flour (saved above) blended into 2 Tablespoons cold water

Peel and dice the carrots and potatoes. Set aside. 

I usually have to cut the stew meat from the butcher in half again to get 1-inch size pieces.  Toss the beef stew meat in flour to completely coat the beef chunks.  Discard excess flour that has touched raw meat.  Heat olive oil in a frying pan.  It is totally worth the extra effort to brown the meat, onions and garlic in a frying pan with the olive oil before putting them into your slow cooker. 

Add seasonings and Worcestershire sauce to the beef broth.  Deglaze the frying pan with the beef broth and pour it all over the meat in the slow cooker.

Add potatoes and carrots to the slow cooker.  Give everything a stir to blend.  Add up to another cup of beef broth if needed to just barely cover the stew ingredients.

Cover and cook on low heat all day, about 8 hours.  Stir once or twice if desired.

A half-hour before serving, add peas and flour/water mixture.  Set cooking temperature to high to bring the gravy to a boil to thicken.  Stir as needed.

Serve with freshly baked Irish Soda Bread and butter.


May you always be blessed with 
Walls for the wind, A roof for the rain,
A warm cup of tea by the fire.

Laughter to cheer you,
Those you love near you,
And all that your heart may desire.

Third Week in February

Monday
Chicken casserole
Rice and mushroom pilaf
Beets or asparagus

Tuesday
Ham
Boiled potatoes and cabbage
Carrots
Apple pie

Wednesday
Chicken
Mashed potatoes
Orange salad
Peas

Thursday
Pork roast or leftover ham
Sweet potatoes
Fried apple rings
Cauliflower
Cherry pie or cobbler

Friday
Macaroni & cheese
Green beans
Fruit cup
Lemon pie

Saturday
Port roast leftover
Sweet Potatoes
Apple slices
Corn
Lettuce Salad

Sunday
Chicken
Stuffing
Mashed potatoes
Broccoli

Second Week in February

Monday
Ham
Sweet Potatoes
Tomato salad

Tuesday
Pot Roast
Potatoes
Cabbage
Apple Crisp

Wednesday
Leftover roast
Mashed Potatoes
Green Vegetable

Thursday
Ham
Au Gratin Potatoes
Green beans
Sliced Tomatoes

Friday
Fish
Baked potatoes
Carrots
Cucumber salad
Rhubarb sauce on ice cream

Saturday
Pizza
Lettuce Salad

Sunday
Chicken
Sweet Potatoes
Brussels sprouts or green vegetable
Cranberry sauce

First Week of February

Monday
Chicken or turkey casserole
Peas
Tomato and cucumber salad

Tuesday
Leftover pork roast
Mashed potatoes
Carrots
Apple crisp

Wednesday
Leftover pork and noodles
Lettuce salad
Fried apple rings
Corn
Pumpkin pie

Thursday
Hamburger hot dish (casserole)
Lettuce salad
Mixed vegetables

Friday
Baked fish
Scalloped potatoes
Green beans
Cranberry sauce

Saturday
Ham
Sweet potatoes
Green vegetable
Orange jello salad with fruit

Sunday
Chicken
Potatoes
Carrots
Celery and apple salad
Ice cream

Fourth Week in January

Monday
Pork chops
Mashed potatoes
Vegetable salad
Broccoli

Tuesday
Beef skillet casserole
Noodles
Beets or corn
Green salad

Wednesday
Shepherds pie
Mashed potatoes
Sliced tomato
Roll & butter

Thursday
Turkey breast
Sweet potatoes
Corn
Lettuce salad

Friday
Tuna casserole
California mix vegetables
Green salad

Saturday
Creamed turkey or chicken
Biscuits
Fruit salad
Green beans

Sunday
Pork roast
Sweet potatoes
Fried apple rings
Lemon pie

Third Week of January

Monday
Chicken vegetable stew
Noodles
Green salad
Roll & butter

Tuesday
Steak
Baked Potato
Onions and mushrooms
Red jello salad with fruit

Wednesday
Sloppy Joes
Chips
Fruit salad

Thursday
Hamburger rice hot dish (casserole)
California mix vegetables (broccoli, cauliflower, carrots)
Apple salad

Friday
Fish
Hashed brown potatoes
Green beans
Cole slaw
Grapefruit and orange cup

Saturday
Ham
Scalloped potatoes
Broccoli
Lettuce salad
Baked apples

Sunday
Baked chicken
Mashed potatoes
Candied carrots
Lettuce salad
Ice cream

Second Week in January

Monday
Chicken and rice casserole
Peas
Apple & celery salad

Tuesday
Roast beef
Mashed potatoes
Pear salad
Carrots

Wednesday
Shepherds pie
Lettuce salad
Roll & butter

Thursday
Baked ham
Scalloped potatoes
Broccoli
Banana and orange salad

Friday
Fish
Parsley buttered potatoes
Green beans
Orange salad

Saturday
Pizza
Lettuce salad

Sunday
Baked chicken
Squash
Brussels sprouts
Cranberry sauce
Boston creme pie

First Week in January

Monday
Leftover chicken
Potatoes
Green beans
Banana & orange salad
Chocolate pudding

Tuesday
Pork roast
Sweet potatoes
Broccoli
Apple & celery salad
Pumpkin bars

Wednesday
Leftover roast
Fried apple rings
Sweet potatoes
Lettuce salad

Thursday
Ham
Mashed potatoes
Cranberry sauce
Peas
Pumpkin bars

Friday
Tuna casserole
Peas
Lettuce salad
Apple crisp

Saturday
Ham
Hashed brown potatoes
Mixed vegetables
Hot fruit salad

Sunday
Chicken
Egg noodles
Peas
Lettuce salad
Ice cream and cookies

New Year's Day

The first day of the New Year, a clear calendar ahead to fill in any way you wish.  This day can be full of hope for the future and full of gratitude for the opportunity to start fresh and try again. Life isn't about regrets or failures.  It's about how many times you learn from the past, resolve to do better in the future, and start again with a hopeful heart.  Live this new year with Generosity and Joy!

We are not big New Year's Eve celebrators in our family, though we have tried on occasion.  With our daily work schedules, midnight is just way too late to be awake!  So, pick a time zone, and celebrate when it's convenient for you.  The New Year is dawning somewhere in the world for a full 24 hours!

A great way to ring in the New Year is to share a special meal on New Year's Day with family and friends.  Here's a menu you can make at home adapted from a local upscale restaurant's New Year's Eve Special.

Since Pork Roast is on the menu,
this card looked appropriate

Chopped Salad:  lettuce, blue cheese, tomato, cucumber, chopped hard-boiled eggs, bacon, dressing of choice.
Minnesota Wild Rice Soup: recipe follows.
Pork Roast: pork roast, 1 cup cranberry juice, 1 can whole cranberries. Bake in slow cooker 4-8 hours - time depends on size of roast, if it's frozen or thawed, and whether you use low or high setting.
Mashed Potatoes:  Add a little milk and sour cream or cream cheese while mashing your boiled potatoes.
Asparagus:  Snap off the stem ends. Lay spears in frying pan with 1 inch of boiling water and cook/steam for about 5 minutes.
Apple Spice Cake or Dark Chocolate Cake:  Make it simple and buy a cake mix.  Bake according to package directions. 


Minnesota Wild Rice Soup:
2 to 2 1/2 cups chicken stock
1/4 cup white cooking wine (optional)
1 chicken bouillon cube
1 bay leaf
1/2 cup diced COOKED chicken or turkey
1/2 cup diced COOKED ham or 1/4 cup diced cooked bacon
1/2 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped peeled carrots
1 (4 oz) can mushroom pieces, drained
1/4 cup raw white rice
1/8 cup raw wild rice, rinsed
1 cup milk
1 or 2 Tablespoons corn starch
salt & pepper
1/4 cup chopped or sliced almonds

Saute' onion, celery, carrots and mushrooms in butter until tender crisp.  Set aside.  Bring stock & wine to a boil.  Add bouillon cube, bay leaf, meats, rices and saute'd vegetables.  Simmer covered for 1 1/4 hours.  Mix corn starch and milk.  Add to soup and stir until thickened, but do not bring to a hard boil.  Add almonds.  Salt & pepper to taste.  Remove bay leaf before serving.

Fifth Week in December

Monday
Chow mein
Rice
Grapefruit and orange salad
Peas

Tuesday
Tuna casserole
Sliced tomato
Carrots and peas
Lemon bars

Wednesday
Tacos
Ice cream and caramel sauce

Thursday
Pork chops
Scalloped potatoes
Green beans
Cranberry sauce

Friday
Baked fish
Tomatoes, onions and potatoes
Orange jello salad
Peas
Apple pie

Saturday
Ham
Sweet potatoes
Green beans
Apple & Celery salad

Sunday
Chicken stew with vegetables
Mashed potatoes
Fruit cup
Roll and butter
Ice cream

Fourth Week in December

Monday
Leftover roast
Mashed potatoes
Broccoli
Jello salad with fruit
Cranberry bread

Tuesday
Hamburger patties
Mashed potatoes
Lemon or Lime jello salad with crushed pineapple, chopped celery and grated carrots (Sunshine salad)

Wednesday
Swedish meatballs
Rice or noodles
Lettuce salad
Beets

Thursday
BBQ ribs in the slow cooker
Potatoes
Green vegetable
Apple raisin Cole slaw

Friday
Clam chowder
Green salad
Roll and butter
Apple pie

Saturday
Spaghetti
Garlic bread and butter
Lettuce salad
Apricot bars

Sunday
Roast chicken
Apple stuffing
Mashed potatoes
Cauliflower
Ice cream and holiday cookies

Santa Lucia

The feast day of St. Lucy, also called Santa Lucia, is celebrated on December 13th.  Under the Julian calendar, before the current Gregorian calendar system shifted the calendar by several days, the day was considered the shortest day of the year in the northern hemisphere.  Lucia, whose name comes from the Latin word for 'light,' is celebrated in the Nordic countries with a feast of lights.

In Sweden, the day is celebrated with Lucia, wearing a crown of candles, serves coffee and Saffron Raisin Buns called 'Lussekatter' to family members.  Here's a recipe from an outstanding local Scandinavian shop.  The link also has some history of the celebration of St. Lucy in Scandinavia.

For dinner, let's make Swedish Meatballs from this favorite family recipe:

Swedish Meatballs

meatballs:
1/3 cup finely chopped onion
1 Tablespoon margarine or butter
1 egg
1/3 cup dry breadcrumbs
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon each: allspice, nutmeg, cardamom, dill weed
1 lb. ground beef
sauce:
1 Tablespoon margarine
1/8 cup flour
1 teaspoon beef bullion granules
1 cup water
1/2 cup milk (or 1/2 & 1/2 for a richer sauce)
1/2 teaspoon dill weed

Saute onion in margarine until soft.  Set aside.  Mix egg, breadcrumbs and milk.  Set aside while breadcrumbs absorb most of the liquid.  In a medium mixing bowl, mix ground beef, seasonings, breadcrumb mixture and onion.  Shape into meatballs about 1 inch in diameter using a spoon, or 1-inch cookie scoop.  Brown in a frying pan until thoroughly cooked.  Remove cooked meatballs from the frying pan and place into a casserole dish.  In the same frying pan, make a roux of flour, margarine and pan drippings.  Add broth, milk and seasonings.  Stir until thickened.  Pour over meatballs in the casserole dish.  Keep warm until serving.  Serve over egg noodles cooked according to the package directions.  (Since St. Lucy was an Italian girl we do need to have some pasta!)

For dessert we always have birthday cake - since our oldest child was born on this feast day and she is certainly the light in our lives!

Third Week in December

Monday
Ham slices
Sweet Potatoes
Lettuce Salad
Corn and Peas
Fruit cobbler

Tuesday
Spaghetti
Lettuce Salad
Garlic Bread
Pie

Wednesday
Chicken chow mein
Rice
Chow mein noodles
Peas
Peaches
Fortune cookies

Thursday
Hamburger hot dish (casserole)
Green beans
Cherry jello
Roll and butter

Friday
Fish
Baked potato
Tomato and celery salad
Lemon custard and cookies

Saturday
Polish sausage
Potatoes
Fried apple rings
Buttered boiled cabbage

Sunday
Pot roast
Potatoes, carrots and onions
Lettuce salad
Cherry pie or cobbler

St. Nicholas Day

December 6th is the feast day of St. Nicholas, Bishop of Myra in the 4th century. He was known for his great faith and generosity.  Many parts of the world celebrate his feast day with the giving of gifts which are meant to be shared.  In the United States, the modern tradition of Santa Claus (since the early 1800's) can be traced to Nicholas.  Say "St. Nicholas" with a heavy accent and you get "Sant ni-Claus."  Surprised?

My mother tried to bring celebrations of the Saints into our family life. From an early age I remember hanging our stockings up on the evening of December 5th.  Overnight St. Nick would fill them with oranges and apples, some wrapped candies, and a craft project or toy that would keep us entertained until Christmas.

Peppernut (Pfeffernuesse) Cookies or Spice (Speculatius) Cookies were popular St. Nicholas treats with German and Dutch children.  We tried to make them a few times, but this Ginger Cookie recipe is now my favorite spice cookie.

 Favorite Ginger Cookies

Preheat oven to 350 degrees
1/4 cup butter or margarine
1/2 cup Crisco shortening
1 cup sugar, plus 1/4 cup for rolling cookies before baking
1 egg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
4 Tablespoons molasses
2 1/4 cups flour
2 teaspoons baking soda
Blend butter, shortening and 1 cup sugar.  Add egg, molasses and spices. Finally, mix together the dry ingredients (flour & baking soda) and add them to the mixture.  Chill for about an hour.  Roll into 1-inch balls, or use a small 1-inch cookie scoop.  Roll in sugar and flatten with a fork or other cookie press.  Place on ungreased cookie sheet about 2 inches apart.  Bake in a 350 degree oven for 10 minutes.  Let cool a few minutes before moving cookies to a cooling rack.


You can find out more about St. Nicolas celebrations with this link.  This is a really interesting web site. If you find the section on the Real Face, there is a documentary at the very bottom of that page which chronicles the reconstruction of the face of St. Nicholas using modern forensic science and photographs of his skull.  Very fascinating! It is interesting to see how close the various paintings of St. Nicholas over the years are to the reconstruction.

Second Week of December

Monday
Shepherds pie
Green Beans
Lettuce Salad
Baked Apples

Tuesday
Chicken and rice
Carrots
Fruit Salad

Wednesday
Beef stew with vegetables
Cole slaw
Bread and butter
Apple pie

Thursday
Pork chops
Apple & celery salad
Scalloped potatoes
Broccoli
Peach cobbler

Friday
Macaroni and cheese
Green beans
Lettuce salad
Raisin spice cake

Saturday
Ham
Potatoes
Cabbage & apple salad
Corn

Sunday
Pork roast
Potatoes
Green beans
Hot fruit salad

First Week of December

Monday
Steak
French Fried Potatoes
Cauliflower
Tomato Salad
Banana Cream Pie

Tuesday
Leftover Roast
Potatoes
Corn
Lettuce Salad

Wednesday
Sliced Ham
Scalloped Potatoes
Carrots
Squash
Chocolate Cake

Thursday
Spaghetti
Antipasto Salad
Garlic Bread and Butter

Friday
Fish
Stuffed Baked Potatoes
Green Vegetable
Grapefruit and Orange Salad

Saturday
Pork Chops
Sweet Potatoes
Green Beans
Fruit Salad
Cranberry Apple Crisp

Sunday
Roast Turkey or Chicken
Stuffing
Fried Apple Rings
Broccoli
Lettuce Salad

Fourth Week of November

Monday
Leftover Roast
Mashed Potatoes
Lettuce Salad
Biscuits

Tuesday
Pork Chops
Baked Potatoes
Green Vegetable
Baked Apples

Wednesday
Tuna Casserole
Jello with fruit
Peas
Sliced Tomato

Thursday: Thanksgiving Day
Fruit cup or Cranberry Sauce
Roast Turkey and Stuffing
Sweet Potatoes
Corn
Mashed Potatoes and Gravy
Pumpkin Pie

Friday
Creamed Turkey on Biscuits
Fresh Fruit
Mixed Vegetables

Saturday
Turkey Casserole with egg noodles
California Mix Vegetables
Green Salad

Sunday
Pork Roast
Sweet Potatoes
Fried Apple Rings
Lettuce Salad
Lemon Pie

Thanksgiving menu

When my Thanksgiving turkey sweatshirt finally wore out
I made it into a pillow.  Too many memories to toss it out!

Thanksgiving is a wonderful holiday centered around food and family.  In some ways it's easy. The traditional menu is nearly always the same - so no big decisions about what to serve.  On the other hand, it's a lot of work to put together a meal for a crowd!

For many years we had large family gatherings at Thanksgiving.   Aunts, Uncles and Cousins, Cousins spouses, a few in-laws, and eventually our own kids!  Such great memories of those wonderful times together.  For nearly 20 years my Uncle Bern would host the Thanksgiving gathering at his home.  Every family would bring something to contribute to the meal.

Here's what our typical Thanksgiving menu looked like for 20-25 people:

Appetizers:  Veggie tray and dill dip- carrots, celery, broccoli, cauliflower, cherry tomatoes.  Cheese and crackers.
Beverages:  Hot apple cider, tea, coffee, milk.
Salads:  Frozen fruit salad or fresh fruit salad, jellied and whole berry cranberry sauces.
Dinner:  Roast turkey, stuffing made separately, turkey gravy, mashed potatoes, sweet potatoes, corn, green beans.  Rolls, butter, olives, dill pickles.
Dessert:  Apple, Pumpkin and Pecan pies.  Vanilla ice cream, whipped cream.

We give you thanks, O Lord, for all the blessings we have received from thy bounty.
Through Christ our Lord,  Amen.

Third Week of November

Monday
Pork Roast
Mashed Potatoes
Vegetable Salad
Cranberry Sauce

Tuesday
Beef Skillet Casserole (known as "Hot Dish" if you're from Minnesota!)
Egg Noodles
Beets
Green Salad
Ice Cream and caramel sauce

Wednesday
Shepherds Pie
Mashed Potatoes
Sliced Tomato
Apricot Bars

Thursday
Roasted Chicken
Mashed Potatoes
Squash
Cranberry Sauce
Corn Muffins

Friday
Fish
Rice Pilaf
Banana and Orange Salad
California Mix Vegetables

Saturday
Creamed chicken & peas
Wild Rice
Carrots
Cherry Pie

Sunday
Beef Pot Roast
Potatoes and Carrots
Lettuce Salad
Coconut Cream Pie

Veteran's Day

November 11 is set aside in the United States as a day to honor all who have served our country in the Armed Forces.

Looking through recipes to mark the day, it seems that each branch of the service has it's own version of Beef on Toast.  Let's give it a try!

Basic Recipe

1 lb ground beef
1 onion, chopped
3 Tablespoons flour
2 teaspoons bouillon: beef (Navy & Army) or chicken (Marines & Air Force)
1 1/2 cups water (Navy & Marines) or milk (Army & Air Force)
Seasonings as desired: see below

Brown ground beef in a skillet, add onion and cook until soft.  Do not drain the meat.  There should be about 2 tablespoons of fat in the pan. Add some vegetable oil if your meat is too lean. Stir in flour and create a roux with the fat and flour.  Make sure all the flour is incorporated or your gravy will be lumpy.  Add water/milk and bouillon.  Stir until thickened into a gravy.  Add seasonings:

For the U.S. Navy, add 
1 tomato, diced
1 Tablespoon tomato paste
1/4 teaspoon nutmeg
1/4 teaspoon sugar
Salt & Pepper to taste
Serve over toast or on Hot Dogs

For the U.S. Army, add 
1 teaspoon finely chopped Garlic or 1/4 teaspoon garlic powder
1 Tablespoon Soy Sauce
1 1/2 Teaspoons Worcestershire Sauce
Serve over white toast or biscuits

For the U.S. Marine Corps, add
Salt & Pepper to taste
Serve over mashed potatoes

For the U.S. Air Force, add
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Serve over toast, biscuits or hash browns