Cooking method by boiling slowly or simmering. Typically, meat and vegetables cooked slowly at a simmer on the stove.

Green Chile Stew

Barley burger stew

Eggplant-Zucchini Ratatouille

  • 1 large onion, thinly sliced
  • 1 large green pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 medium eggplant, peeled and cubed
  • 3 medium zucchini, sliced
  • 3 tomatoes, peeled and chopped or use diced canned (14.5 oz) tomatoes
  • 1/2 teaspoon salt, less if using canned tomatoes
  • 1/8 teaspoon fresh ground black pepper
  • 1/8-1/4 teaspoon dried oregano
  • 2 to 4 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

  Saute onion, green pepper, and garlic in hot oil in a large skillet until vegetables are tender-crisp.  Stir in eggplant and zucchini; cook 5 minutes.

  Add tomatoes, salt,pepper, and oregano; stir well, and cook just until thoroughly heated.  Sprinkle with cheese and parsley. 

Bratwurst and Butternut Squash Stew

A hearty, warming dish filled with flavorful sausage and fresh veggies.

Bald Headed Chili

We served this at my Head Shaving party after I started chemo.  We dubbed it “Bald Headed Chili” and bald headed chili it’s still called!  We serve this throughout the year but definitely always at New Year’s Eve parties!

Beef Stew

Really good!

Crock Pot Beef Stew

Crock Pot Beef Stew is a hearty stew with beef, potatoes, carrots, celery, mushrooms and just the right spices. A splash of red wine adds a rich flavor. Slow cooking is the perfect way to make a delicious beef stew.

Syndicate content