Diane Kitchen Mendoza Argentina, Halloween Party Diner “Beef Stew”

Beef Stew for Halloween!!!

• 1 tablespoon of  butter
• 1 onion, peeled and chopped
• 1 kilo of round, cut into 5cm pieces
• 200g of bacon or pancetta
• 2 tablespoon of dry rosemary, oregano and paprika
• freshly ground black pepper
• 2 peppers, one green and  one red diced
• 4 carrots, peeled and halved
•  I small can of diced tomato
• 500 g small potatoes
• 2 tablespoons tomato purée I used sundried
• ½ bottle red wine
• 285 ml of warm beef or vegetable stock I used Knorr Provincial
•  seasoning black pepper and Provincial
• 1 handful rosemary, leaves picked
• 6 cloves garlic, peeled and finely chopped

Put your butter into an appropriately sized pot or pan, I used my electric pan. Add your bacon and onion and fry for 3 or 4 minutes. Then add the meat to the pan fry for about 5 min. till brown seasoned with the Provincial mix, fresh grounded pepper and add garlic cloves, gently stir all ingredient add the wine reduce for about 2 min at low heat. 

Fry bacon and oinion

Brown meat and add garlic and seasoning

Add wine, drink the rest of the bottle!!!

Transfer all to a large stovetop add the stock, tomato paste, potatoes, carrots, rosemary, oregano and paprika,  gently stir together bring to a boil, then reduce heat, cover and simmer 1 hour. 

Add stock and tomato paste

Add potatoes and carrots

Add rosemary, oregano and paprika

Add the green and red pepper the can of tomato including the liquid, and simmer for another 2 to 3 hours, till the meat is tender. I don’t use cornstarch, instead I take the lid off for the last hour.

Add peppers

Add tomatoes

To get Perfect Effect 4 for Free click on the link on the right of the page

Diane Kitchen Mendoza Argentina

 My economical chicken with brown rice recipe, serve 4

I always try to do a week end recipe on Friday morning, as we go out a lot on week end I don’t want to cook on Friday and Saturday evening, a lot easier to reheat!

Last week end, I decided to try Mendoza chicken, I got one pound of skinless, boneless chicken breast cost me 31 pesos, about $3.00US for free range, the rest of the ingredient cost around $4.00US.

I used my small Panasonic Lumix, easy to handle in a busy kitchen!!!

Free Range Chicken Breast Cubed

The ingredients

3Tbspoon of olive oil

1Tbspoon of tomato paste, I used sun dried tomato paste

1lb of skinless, boneless chicken breast cubed

3 small onions chopped

I small eggplant cubed

I red pepper chopped

250g of asparagus chopped

2 small zucchini chopped

5 cloves of garlic minced

I can of tomato cubed

I cup of brown rice cooked

2 to 3 cups of left over lettuce, arugula, or any green leaf you have on hands “spinach, Swiss chard etc…

Seasoning I used provincial and pizza

Directions

1. Cut each breast into 1 inch pieces.  
2. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
3. Add onions and Eggplant to oil in skillet. Cook for 5 minutes, add the rest of vegetable excepted   salad and cook for 5 min., add rice  and stir 1 to 2 minutes. Stir in the tomato paste "I use sun dried tomato paste" the can of tomato including the liquid and a bit of water if necessary.

   

    My favorite tomato paste!

4. Return chicken to the skillet, stir in seasoning and garlic cover and cook for about 15 min at low heat.
5. Add the green on top cover and cook for another 5min, stir all the ingredient.

Serve 4

Add onions and Eggplant to oil in skillet cook 5 min. at medium heat

Add the rest of vegetable and cook for 5 min.

Add rice and stir for 1 to 2 min.

Add Chicken, tomato paste and tomato

Add seasoning and garlic, cover and cook at low heat for about 15min.

Add the green, cover and cook for another 5 min. at low heat

Mix well and serve

To get Perfect Effect 4 for Free click on the link on the right of the page

Week Night Dinner, Spanish Omelette

 Ingredients, Canon 5D Markiii on a tripod, Canon 100mm macro, f22, 1/2sec, ISO200, window lights

Another regular and easy recipe, a Spanish Omelette, done with left over , no pretention, healthy, delicious and very easy to do.

Ingredients " this is just a base depending what I have on hand"

2 tb spoon of Olive Oil

5 to 6 eggs, or 3 eggs and a cup of egg whites

5 cloves of garlic minced

1 red onion minced

I red, orange, yellow or green pepper minced

1 cup of quartered mushrooms

1/2 cup of bruschetta or tomato sauce

4oz of shredded cheese, this time I used German Suisse

Salt and pepper or whatever you like I used a lot of organic Greek seasoning lately.

Method

Oven Broil at High

Add the oil to a hot non-stick frying pan, I always wait that my frying pan get quite hot, taking the pan out of the heating source before adding the oil, you don't want to burn or smoke it, before putting my pan back on the heating source I add my onion and mushrooms, and put the heating source to medium low heat, let my onion and mushrooms colored for about 4 min.

During that time, I mix my eggs in a bowl, adding my garlic and seasoning to it.

Add the pepper  to the pan, cook for about 2 minutes, add the beaten eggs, low heat covered for about 6 to 8 minutes.

The eggs should be set, put under the broil for 2 minutes, take it out spread the bruschetta on the top, sprinkle with cheese and back under the broil for another 2 minutes, let stand for few more minutes and serve.

Add onion and mushrooms, Canon 5D Markiii on a tripod, Canon 100mm macro, f22, 1/8sec, ISO200, window lights

Add pepper, Canon 5D Markiii on a tripod, Canon 100mm macro, f22, 1/15sec, ISO200, window lights

Add eggs, Canon 5D Markiii on a tripod, Canon 100mm macro, f22, 1/8sec, ISO200, window lights

Let stand for few minutes,  Canon 5D Markiii on a tripod, Canon 100mm macro, f22, 1.3sec, ISO200, window lights

Serve, Canon 5D Markiii on a tripod, Canon 100mm macro, f22, 1.6sec, ISO200, window lights

To get Perfect Effect 4 for Free click on the link on the right of the page