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POPSSome Fun Ideas For Halloween Also The Best Browned Beef Stew -- --Ever The Best Browned Beef Stew -- --Ever By: Christina Chavez Ingredients * 1-1 1/2 lb cubed beef stew meat * 1/2 cup flour * 1 1/2 teaspoons salt * 1/2 teaspoon pepper * 1/4 cup vegetable oil * 1 onion, chopped fine * 1 carrot, chopped fine * 1/4 cup finely chopped celery, with a few minced leaves * 1 tablespoon dried parsley * 1 pinch thyme * 3 1/2 cups beef broth * 2 medium potatoes, diced * 2 carrots, diced * 2 onions, diced Directions 1. Put flour, salt and pepper in a large ziploc bag. 2. Heat oil over medium heat in a large dutch oven. 3. Place meat in bag with the flour and shake until well coated. 4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion. 5. Stir until well browned. 6. Add finely chopped carrot and next 4 ingredients.
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POPSAutumn is Apple Time Early varieties include the classic Red Delicious, which are striped to solid and red, and have a sweet taste; and the Jonagold, a cross between a Jonathan and a Golden Delicious, and are bright red and can be sweet or slightly tart. Later varieties include Rome, Fuji, Granny Smith, and Jonathan. Romes are a deep red and are slightly sweet. Fuji’s range in color from gold to red and often have red striping, and are great for snacking. Granny Smith apples are green, tart apples that are perfect for baking. Jonathans have light red stripes over deep red or yellow and are slightly tart. For a quick and easy simmered fall punch, combine 2 cups apple juice, 1/2 cup orange juice, 1/4 tsp. cinnamon, and 2 or 3 cloves. Simmer on the stove for 20 to 30 minutes. Remove cloves before serving. ---------------------------
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POPSFood of the Week: Beets Store beets unwashed in the refrigerator crisper where they will keep for two to four weeks. Cut the majority of the greens and their stems from the roots, so they do not pull away moisture away from the root. Leave about two inches of the stem attached to prevent the roots from "bleeding." Store the unwashed greens in a separate plastic bag where they will keep fresh for about four days. Raw beets do not freeze well since they tend to become soft upon thawing. Freezing cooked beets is fine; they'll retain their flavor and texture.
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POPSrecipe: Zucchini "noodles" with pesto Made this last night. Fairly tasty, although my tastebuds wanted a bit more punch. Not sure what – olives wouldn't be quite right. Definitely want to try the ponzu-sesame oil-chili sauce version.
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POPSFood of the week: Tomatoes Tomatoes are a great addition to bean and vegetable soups. Enjoy a classic Italian salad-sliced onions, tomatoes and mozzarella cheese drizzled with olive oil. Combine chopped onions, tomatoes, and chili peppers for an easy to make salsa dip. Purée tomatoes, cucumbers, bell peppers and scallions together in a food processor and season with herbs and spices of your choice to make the refreshing cold soup, gazpacho. Add tomato slices to sandwiches and salads. To keep things colorful, use yellow, green and purple tomatoes in addition to red ones. ~~~~ Most delicious are Jersey tomatoes that you pick from your garden, wash, and bite. so sweet.....
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