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Christian InTech Articles - Cooking TIps
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British Cuisine
British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it's not uncommon for food critics to sound almost apologetic when...
Buying in Bulk
Shoppers have enjoyed the convenience of buying in bulk for a number of years. My own bulk buying experiences have been hit and miss at best, but I recently discovered just how convenient buying in bulk can be. There are a number of advantages to...
Cake Pans
CAKE PANS
Cake pans….the secret behind every successful cake. My husband tells me that if I am the most luscious cake of his life. Well, who am I to disagree with him as long as he is happy being my cake pan?
When we were shopping for our...
Sauted Eggs with Pork (Mu Xu Rou)
Mu Xu Pork is a kind of dish served by rolling it into very thin
pancakes (Mu Xu pancakes) after frying eggs, pork and other
Chinese vegetables. This is a very tasty Northern dish in China
and favored by most families. It tastes the best when...
Would you like S'more? - Cooking S'mores Indoors
The best part of camping has nothing to do with being outside. Think back to the last time you slept in the woods and you will agree with me. Take away the mosquitoes, the unexpected rainstorms and going to the bathroom in the bushes and what's...
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A Divine, One Pot Sweet Stew for the Holidays that You Can't Refuse.
This recipe has almost every vitamin and mineral known to man in it. The dried fruit is especially rich in vitamin A, beta carotene and all manner of trace minerals, including an iron that will ease, rather strain your bathroom habits. The more vegetables you add to it, the better for your waistline. Don’t add tomatoes however, as it will cause heartburn or the now famous “reflux.” Serves 6 –8
2 lbs cubed beef or lamb. I prefer the lamb as it lends itself more delicately to the sweet
dried fruit. Try to use the organic grass fed meats as
they are more flavorful and your arteries will appreciate it.
See Grassland Beef on this website under Affiliates, for
Convenience and better prices.
2 tablespoons butter or oil
3 large carrots peeled and sliced
2 medium onions, sliced
3 sticks of celery
2 cloves of chopped or crushed garlic
1 teaspoon dried dill – this and the mint added later are helpful in alleviating the
possibility of a little after-dinner-gas, as the combination of
fruit, veggies and meat at one time is less than ideal “food
combining. You might want to order the “Digest Formula”
from our office to offer kindness to your protesting abdominal
regions throughout the various holiday dining experiences.
½ teaspoon grated nutmeg
sea salt or vegesalt
freshly ground black pepper
1 1/2 cups vegetable broth dissolved in the water from cubes or powder
½ cup dried apricots
½ cup pitted prunes
½ cup dried peaches (optional)
1 tsp fresh mint leaves, or dried, if not available
½ cup chopped walnuts
¼ cup orange juice (optional)
Heat a large, heavy
skillet, add butter or oil and brown beef or lamb cubes and onions together. You may need two skillets for this part, depending on how many people you are cooking for.. Then add carrots, onions and celery. Add garlic, dill nutmeg, salt, pepper and vegetable broth. Stir and bring to a boil. Then cover and simmer on a low flame for 1 and ½ hours, stirring occasionally.
Add dried fruits and mint. Cover and simmer another 30minutes or until meat is tender. Transfer to a warm, pretty serving dish and sprinkle with walnuts and orange juice.
When I make this sweet stew, I start baking my “Apple Crisp” deserts around the same time. (See recipe in “Feeling very much Better.” I promise all who enter will swoon from the fragrances wafting through your home. Restraint will need to be called for.
Adding 1 cup of brussel sprouts and green beans or any other veggie you like, makes it just as delicious and is a plus for those who want to enjoy something special as well as keep their weight down.
Note: for vegetarians, use cubed extra firm tofu or tempeh and add at the time you add the dried fruit, ½ way through cooking this recipe, instead of at the beginning.
Serve with polenta or the “New Potatoes” recipe in my book, “Feeling very much Better”
About the Author
Dr. Eve Campanelli's herbal remedies & herbal supplements for rejuvenation and healing can now be ordered online, from her website at www.EvesHerb.com .
The site features a comprehensive list of health challenges and topics as well as therapy packs specially put together for each health challenge.
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