On our small family farm work never ends we go straight from hay season into firewood season. We work together and eat together. Most of the family heats with wood so getting the woodpile stocked is an important part of our lives. It’s also hard work! The onset of cooler weather makes rich and hearty dishes a must. These recipes make good building blocks for a wonderful comfort meal.
Rich Bean Stew:
1 medium onion diced
2 cloves garlic grated
2 Tablespoon olive oil
1 cup carrots diced
1 teaspoons cumin
1 teaspoon chili powder
1 jar Mild or Medium Tostitos Chunky Salsa
4 cups chicken broth
1 can Black Beans drained and rinsed
1 can Red kidney beans drained and rinsed
Saute onions and garlic in olive oil when onions are tender add remaining ingredients and bring to boil reduce and simmer – 30 – 45 minutes. Serve hot.
Variations:
Place ingredients in slow-cooker and cook on low for 6 hours
Add – 1 cup shredded cooked chicken or pork
To stretch portions add – 2 cups cooked elbow macaroni
Greek Style Noodle Casserole adapted from a Food Network recipe to my family’s tastes.
Butter, for greasing the baking dish
Kosher salt
12 ounces egg noodles
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3/4 teaspoon freshly ground black pepper
3 cloves garlic, chopped or smashed
1 pound ground lamb
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
One 26-ounce jar tomato-basil sauce (3 1/4 cups)
1 cup feta cheese
1 1/2 packed cups fresh mint leaves, chopped
Sauce
3/4 cup milk, at room temperature
1/2 cup heavy cream, at room temperature
2 cups grated Parmesan (about 4 ounces)
1 cup plain Greek yogurt, at room temperature
1/4 cup chopped fresh mint leaves, optional
Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan or double boiler. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish.
Crumble Feta Cheese evenly across top of casserole.
Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.
Serving Suggestion
Serve both Bean Stew and Greek Style Noodle Casserole with crusty bread and a green salad.
Variations
Substitute ground beef or chicken for lamb
Substitute cooked pasta for noodles
