Look at what's cookin

My adventure's in feeding my family

Dutch Winter Stew March 22, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

I had marked this recipe from one of my favorite blogs a while ago. She adds a lot of great vegetables to her meals that many don’t. I always find her stuff to be very tasty and not terribly difficult to make.


  • 2 pounds beef
  • 1 large onion
  • 1 large carrot
  • 2 garlic cloves
  • 1 celeriac root
  • 1 leek
  • 3 waxy potatoes
  • 1 tsp sweet paprika powder
  • 2 tbsp coarse mustard
  • 1 tbsp flour
  • 1/2 tsp curry powder
  • 1 cup beef broth
  • 1 cup beer
  • celeriac leaves
  • 3 bay leaves
  • salt & pepper
  • thyme




Cut about 1/2 inch off the bottom of the celeriac, cut the skin off and coarsely chop it.

Use 2 medium or 1 large carrot, peel it and give it a rough chop as well.

Do the same with the onion and grate two cloves of garlic while you’re at it.

Grab a bowl and combine 1 heaping tbsp flour with 1/2 tsp sweet paprika powder and 1/2 tsp curry powder. Give it a good stir.

Chop the meat in coarse pieces and add a generous amount of salt and freshly cracked black pepper. Here comes the trick, spoon two tbsp coarse mustard on top, dig your hands in there and rub it all over the meat.

Now grab yourself a stew pot. Heat 3 tbsp butter and put your meat in there. Cook for 5 minutes, then add the onions. Give it a good stir and cook for another 2 minutes.

It should be smelling pretty darn good at this point, but we’ll up the fragrance a bit. Add the celeriac root, carrots and garlic. Give everything a good stir and cook for another 3 minutes.

After 3 minutes you can throw in the flour mixture. Coat the meat and vegetables with it and let the flour neutralize for about a minute.

Strip a few thyme sprigs and throw them in. I’ve used about 4 sprigs.

Pour the beer in with the meat and add 1 cup of beef broth. Make sure you use room temperature beer! Also throw in a good handful of chopped celeriac leaves.

Bring to a boil and simmer for about 75 minutes over low heat.


Cut up a leek.

Also peeled and chopped 3 large potatoes.

Add everything to the stew, give it all a good stir and check to see if the stew might need a little more liquid. If it does just add a little water.

Simmer for another 30 to 45 minutes, until the potatoes are properly cooked.

Garnish with a little thyme and a generous amount of celeriac leaves and serve.




Chorizo and Halloumi Pancakes With Fried Eggs March 20, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Ok so yes this recipe sounds strange. I will admit it. But I love a savory breakfast. I’m just not a sweets person. I love Halloumi too, its the cheese they set on fire in Greek restaurant. Overall this went over really really well.


  • 8 ounces Spanish chorizo, finely diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons roughly chopped fresh oregano leaves
  • 7 1/2 ounces (about 1 1/2 cups) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • 5 large eggs, divided
  • 2 tablespoons vegetable or canola oil (plus more for cooking)
  • 12 ounces (about 1 1/2 cups) buttermilk
  • 4 (1- to 2-ounce each) slices halloumi cheese




Combine chorizo and olive oil in a large non-stick or cast iron skillet over medium heat and cook, stirring constantly, until chorizo is crisp. Transfer to a bowl, making sure to get all of the excess oil. Add oregano to chorizo and toss to combine. Wipe out skillet and set aside.


Combine flour, baking powder, baking soda, salt, sugar, 1 egg, vegetable oil, buttermilk, and half of chorizo mixture in a large bowl and whisk together until it forms a batter. There should be no streaks of dry flour, but plenty of lumps are okay.


Return skillet to medium-low heat, add 1 tablespoon vegetable oil, and heat until shimmering, about 1 minute. Add 2 halloumi slices (these will become the center of two pancakes). Cook until lightly browned on first side, about 1 minute. Flip halloumi and scatter a teaspoon of crisp chorizo on either side of each piece of halloumi.


Ladle a few ounces of batter on top of halloumi and chorizo, completely covering it. Cook pancake without moving until well-browned and crisp on first side, 2 to 3 minutes. Carefully flip and cook until browned on second side, about 2 minutes longer. Transfer to a rack and set in a warm oven while you cook the remaining pancakes.


Repeat Steps 3 and 4 to cook remaining pancakes.


Heat another tablespoon of oil in the skillet and place over medium-high heat. Break remaining 4 eggs into the skillet and cook until crisp on the bottom but yolks are still runny, about 1 1/2 minutes.


Serve pancakes immediately, topped with a fried egg and drizzled with remaining chorizo and chorizo oil.

Turkey Shepherd’s Pie March 18, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

So we had this big ol smoked turkey in our freezer forever. I decided it was time to break it down and make a bunch of freezer meals from it. One of them was this shepherd’s pie. This pie serves A LOT of people but it is very tasty!


  • 10 ounces pearl onions
  • 3 tablespoons unsalted butter
  • 1 medium leek, cut into 1/2-inch-thick slices (white and pale green parts only)
  • 2 tablespoons finely chopped garlic
  • 3 medium carrots, large dice
  • 2 medium celery stalks, medium dice
  • 2 teaspoons coarsely chopped fresh thyme leaves
  • 5 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 2 pounds cooked turkey meat, cut into large pieces
  • 5 cups mashed potatoes




Bring a large saucepan of salted water to a boil. Add the pearl onions and blanch for about 1 minute, or until the skins start to loosen. Drain into a colander and run under cold water until cool to the touch.

Heat the oven to 400°F and arrange a rack in the upper third. Trim the ends from the onions, cut in half, and peel. Heat the butter in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When it foams, add onions, leeks, and garlic, season with salt and freshly ground pepper, and cook until leeks are soft.Add carrots, celery, and thyme and cook until the vegetables are just getting tender. Add flour, stirring until it is well incorporated, about 1 minute.Deglaze the pan with the white wine and cook 1 minute more.

Add broth and turkey. Bring mixture to a simmer, cover, reduce heat to low, and cook, stirring frequently, until vegetables are tender and sauce has thickened slightly, about 15 minutes. Season with salt and pepper if necessary.

Transfer mixture to a 13-by-9-inch baking dish and spread mashed potatoes over the top.Bake until the filling is hot and the top is browned, about 35 to 45 minutes.



Lemon Chicken and Rice With Kale March 16, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Ok, so this recipe is a keeper. It has a lot of flavor and is made with things I keep around the house. It is also done all in one pot so it reduces the clean up!


  • 2 pounds chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced (about 1 cup)
  • 1 teaspoon cumin
  • 1 teaspoon saffron threads or turmeric
  • 2 teaspoons zest and 1 tablespoon fresh juice from 1 lemon
  • 1 bunch curly kale, leaves cut into 1-inch ribbons, thick stems removed (about 4 cups)
  • 3 cups homemade or store-bought low sodium chicken stock
  • 1 ½ cups basmati or long-grain white rice




Season the chicken on all sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking. Add the chicken and cook until well-browned on first side, about 6 minutes, then turn and cook until browned on the second side, about 5 minutes longer. Remove with tongs and set aside.

Turn the heat down to medium and add the shallots, stirring so they don’t burn, until just softened, about 30 seconds. Add the cumin, lemon zest, and saffron, and stir until fragrant, another 30 seconds. Stir in the kale, then add the broth and rice and stir together. Lay the chicken carefully on top and adjust the heat to maintain a gentle simmer, then cover and cook until the chicken and rice are done, 15 to 20 minutes. Sprinkle with the lemon juice and serve.



Kale and Sausage Penne with Lemon Cream Sauce March 14, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Lemon cream sauce. Cooked. I have never mastered not curdling this combination and today was no different with this recipe. While the texture wasn’t the best, the taste was great. We used our homemade sausage.



  • 14 cup olive oil
  • 4 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 tsp. crushed red chile flakes
  • 1 lb. sweet Italian sausage, casing removed
  • 1 bunch kale, stemmed and roughly chopped
  • 2 12 cups half and half
  • 13 cup grated Parmesan
  • Juice and zest of 1 lemon
  • Freshly grated nutmeg, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. dried penne pasta
  • 3 tbsp. finely chopped parsley, for garnish




Heat oil in a 6-qt saucepan over medium-high heat. Add garlic, onion and red chile flakes; cook, stirring occasionally, until golden brown, about 10 minutes. Add sausage, and cook, using a wooden spoon to break it up into small pieces until browned, 16 to 18 minutes. Add kale, season with salt and pepper, and cook until wilted, about 3 minutes. Add half and half and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes. Stir in Parmesan, juice and zest, nutmeg, and season with salt and pepper; set aside and keep warm.
Bring a large pot of salted water to a boil over high heat. Add penne and cook, stirring occasionally until al dente, 8 to 9 minutes. Drain, reserving 14cup cooking water; add both pasta and water to reserved sauce and cook about 5 minutes more. Serve garnished with parsley.

Slow-Cooker Harissa Beef Stew With Lemon Yogurt March 9, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

I love my slow cooked but it has been a while since I used it. I had this stew recipe sitting around for a while and I used caribou instead of beef as it pairs well with the strong seasonings. I added the potatoes and carrots in the last two hours to make sure they didn’t turn to mush.


  • 1 cup flour
  • 2 pounds of beef chuck, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 to 3 tablespoons olive oil
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 4 cloves garlic, thinly sliced
  • 1 (14.5-ounce) can diced, fire-roasted tomatoes
  • 1 1/2 cups homemade or store-bought low-sodium beef broth
  • 1 pound small potatoes, preferably fingerlings
  • 1 medium onion, roughly chopped (about 1 cup)
  • 2 medium carrots, peeled and roughly sliced (about 1 cup)
  • 1/4 cup jarred peperoncini, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground chile powder, such as ancho or guajillo
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon ground caraway seed
  • 2 (1-inch) strips of orange zest
  • 2 bay leaves
  • 1 cup plain yogurt
  • 1 teaspoon lemon zest



Place flour in a large, shallow dish. Generously season beef with salt and pepper. Toss meat in flour to coat and shake off excess. Heat 1 tablespoon oil in a larges straight-sided sauté pan over medium-high heat until shimmering. Add half of meat and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer to the slow cooker and repeat with remaining beef, adding more oil as needed.


When beef is browned, drain excess oil. Add wine to pan and scrape up any browned bits with a wooden spoon. Transfer to slow cooker.


Add Worcestershire sauce, garlic, tomatoes, beef stock, potatoes, onion, carrots, peperoncini, paprika, chile powder, cumin, cinnamon, coriander, mint, caraway, orange zest, and bay leaves to slow cooker. Season with salt and pepper. Set slow cooker to low setting and cook until meat is fork-tender and potatoes are easily pierced with a fork, about 8 hours. Discard bay leaves and orange zest.


Combine yogurt and lemon zest in a small bowl. Ladle stew into bowls and top with a dollop of lemon yogurt. Serve immediately.

Pasta with Corn, Prosciutto, and Burrata March 7, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

So I came across this recipe quite a while ago and I knew I wanted to make it. It took me a while to actually get there but it was worth the wait. I had spinach at home that I almost tossed in at the end and I think I should have but it was super tasty as is.


  • 2 ears of corn
  • 1/4 pound burrata
  • 4 dried red chilies, chopped
  • 1/4 pound prosciutto, chopped
  • 1/2 cup breadcrumbs
  • 1/2 cup Parmesan, grated
  • 1/2 pound fresh fettuccine
  • 2 tablespoons extra-virgin olive oil
  • salt



Remove the kernels from the corn with a sharp knife.


Bring a large pot of salted water to a boil. While that’s warming up, pour 2 tablespoons of oil into a large skillet set over medium heat. Add the prosciutto and cook for about 4 minutes, or until browned. Remove with a slotted spoon.


Add the corn and chiles to the skillet and cook for 5 to 7 minutes, stirring occasionally. Turn the heat to low, and then add the Parmesan and the cooked prosciutto. Cook for one minute, and then turn the heat off and add the breadcrumbs.


Cook the pasta according to the directions on the box. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the skillet, along with half of the reserved water. Toss well. If dry, then add the rest of the water.


Add half of the cheese, and stir well. Plate the pasta and divide the rest of the cheese on top. Season with salt to taste.