Food for Thought

You cannot control what happens to you, but you can control your attitude toward what happens to you, and in that, you will be mastering change rather than allowing it to master you.

~Sri Ram

Pin It

Stifado (Greek Stew)

Stifado is a Greek stew that is characterized by a large amount of onions, wine, and cinnamon.  I was skeptical about adding Feta cheese to it at the end, but it's absolutely delicious!!!  Plus, this recipe was unbelievably easy to make.

 

{Stifado complete with Feta cheese}

 

{Getting everything together}

 

{Brown the meat--don't worry about the stuff stuck on the bottom because you are going to deglaze the pan!}

 

{Brown the onions}

 

{Adding the remaining sauce ingredients}

 

{I got this ready the night before}

 

{Dump in a crock-pot}

 

{Before cheese!}

Stifado (Greek Stew)
adapted from this recipe

Serves 4

2 tablespoons olive oil
2 pounds stew meat, cut into 1 inch cubes
3 large onions, diced
6 cloves garlic, minced
3/4  teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 tablespoons red wine vinegar (feel free to use just red wine)
16 oz tomato sauce
1 teaspoon sugar
1 bay leaf
5 oz Feta cheese, crumbled

1. Heat oil in a pan.
2. Brown beef in batches until all meat is browned.  Place meat a container.  (If you are doing this in the morning, place it directly in the crock-pot)
3. Add onions and garlic to the pan, cooking until soft and browned.
4. Add spices and cook for 2-3 minutes.
5. Add vinegar, tomato sauce, and sugar, stirring well to combine.  Add this onion mixture to the meat.
6. Place everything in a crock-pot including with the bay leaf.
7. Cook on low for 6-8 hours.
8. When serving, sprinkle with Feta cheese.

I love recipes like this because it makes you use something you typically would use for sweets (cinnamon, nutmeg, and cloves) and uses it for a savory dish.  Do you use these spices for dishes other than sweets?

Pin It

Coq au Vin (Rooster with Wine)

When I first started cooking, hubby HATED wine in anything.  Thankfully, he has been a better sport about it within the last two years, sometimes he still grumbles "this has wine in it".  Oh well--the kicker is, he eats all the food anyway!  He did confide to me that 95% of what I make is really good, 2.5% is okay, and 2.5% is terrible.  Those are some pretty good odds that what I make he will like!

{Cock au Vin on buttered noodles}

{Browning the bacon, onions and garlic}

{Getting everything together}

{Searing chicken}

{Nice sear!}

{Sauting mushrooms}

{Adding wine and spices}

{Add chicken back into the pot}

{Oops!  Forgot the bay leaf!}

{Buttered noodles}

{Letting the sauce reduce}

Coq au Vin (Rooster with Wine)
from 50 Shades of Chicken

Makes 4 servings

4 oz bacon, cut into bite-sized pieces
1 pint mushrooms, sliced
1 large onion, sliced
4 chicken thighs
1 1/4 teaspoon Kosher salt
1/2 teaspoon black pepper
6 cloves garlic, peeled and smashed
1 cup chicken broth
1 cup dry red wine
2 bay leaves
1 teaspoon dried thyme
3 parsley stems (2 teaspoons dried)
Pasta, cooked and buttered

1. Brown bacon, onions and garlic in a Dutch oven until crispy; remove and set aside.
2. Add chicken, skin side down to get a good sear.  Brown chicken on both sides.
3. Add mushrooms and saute until browned.
4. Add the bacon, onions, garlic, and remaining ingredients, except cooked pasta, back to Dutch oven.
5. Simmer for 30 minutes covered.
6. Uncover and simmer for another 20 minutes; sauce should reduce by half or two-thirds (basically evaporating the water/liquid to thicken the sauce and concentrate flavors).
7. Serve sauce and chicken over pasta.

I love fall.  I'm transitioning into heavier foods like this dish!  My crock-pot is gearing up for all the soups and stews I'll be making!  Do you like heavy dishes year-round or just in cold months?

Pin It

About the Town: Oasis Mediterranean Restaurant

**I know that I said that I don't go out to eat often, but this year has been an exception.  I have eaten at so many fantastic places (and been back more than once!) that I felt I needed to share with my fellow Lexingtonians!  So any time I go out to eat, and the food/service is great, I'll review it on here.  I am not paid for this, and all opinions are my own!**

As I shared on my birthday, I love Mediterranean/Middle Eastern cuisine.  Oasis was recommended to me by a friend from culinary school years ago (approximately 7 years ago).  Let's just say that I go there often enough that one of the waiters knows my order perfectly.  What can I say?  Great food and service!

 

{Oasis}

{Tabbouli (left), hummus (middle), and pita (right)}

 

{Mint iced tea}

{Chicken shwarma with garlic sauce on fattoush salad--my absolute favorite!!!!}

I've had several different meals from this restaurant.  My suggestion?  Get the Oasis Platter (it's a sampler) which will literally feed 4 people.  They also have a buffet lunch, which I also suggest, especially if you are new to Mediterranean cuisine.  It's got all the essentials: hummus, tabbouli, baba ghannouj, plus rotating main dishes, vegetable sides and soup.

Please visit their website for hours, the address, and full menu.  

PS--They do take-out!

Pin It