cooking

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I’m stumbling thru my freezer right now, wondering how old some of those burritos are and if I should plan on taking them to lunch with me tomorrow. I normally don’t start cooking after midnight, but in a pinch, I’ve been known to start making lunch around 1:00 a.m.

That brings me to something of a rarity on this blog – a recipe. Despite my post title, I am certainly no chef. I don’t particularly like cooking, but I do like eating, so the latter forces the former. This little gem will seem juvenile to anyone with real culinary skills but for the rest of us, here’s one of my favorite winter recipes for short notice: Two Can Stew. Quick, easy, cheap and very customizable based on what you have available.

It is almost as easy as popping open a can of commercially prepared stew, and I think it tastes so much better. If you’re having company over and you like beef stew, or if you’re like me and need a quickie lunch item, you might try this (apologies to the vegetarians, but you could actually just skip the meat if you really wanted to).

Ingredients:
1 – 15 ounce can mixed vegetables (small cut vegetables)
1 – 29 ounce can mixed vegetables (large cut vegetables)
1 package stew seasoning mix
1 lb lean meat (I usually use an inexpensive cut of steak), cubed
2 tbsp oil (I use olive oil or grapeseed oil, but vegetable oil is fine)

Brown meat in oil over medium heat, turning to ensure complete browning
Add both cans of vegetables and contents of seasoning packet, stirring to mix
Simmer over low to medium heat for 10 minutes.
That’s it – serve and enjoy!

Also, if you have similar quick, simple, easy and inexpensive recipes, I’d love to hear them!

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