Tips On Keeping Your Brain Healthy… From Dr. Oz…

Image:http://blog.doctoroz.com/oz-experts/5-tips-to-keep-your-brain-young#cmpid=em052113

Who doesn’t love Dr. Oz and all the information he shares?? His television show DR. OZ covers a myriad of topics, most of which affect us personally or someone that we know. When I go to the healthy grocery stores (EarthFare, Whole Foods) I hear customers asking about certain products that were shown on a recent episode of Dr. Oz. Everyone wants to be healthy so they can age gracefully. If you haven’t signed up for the Dr. Oz Newsletter, I highly suggest it! Lots of great info delivered to your inbox… for free! Here is one of those topics that most people truly care about… this came from a post of his called “5 Tips to Keep Your Brain Young” – click the link for the entire article, but here is the gist of it…

Take FISH OIL – it contains high levels of Omega 3 which is known to help heart health, and more recently cognitive health… Studies show that those who take Omega 3 have less age-related brain shrinking. Omega 3’s also can lower blood pressure, which is good for the brain.

Eat a handful of ON THE GO ANTI-AGING TRAIL MIX – they suggest  a mixture of walnuts, pine nuts, sesame seeds, pumpkin seeds, along with dried goji berries, apricots and blueberries. Mix those together and put in a container. Have a handful each day to bump up your Omega 3 for the day.

Eat MICROALGAE – good for the brain – try adding blue green algae, chlorella and spirulina to your smoothie. These are high energy, high protein supplements that support cognitive function.

USE your brain – and use it differently… challenge yourself. In addition to puzzles, reading, games, learning a new language or how to play an instrument, try using your non-dominant hand to do everyday functions. I can tell you from experience, you can feel the pathways in your brain opening up… for about a month I had to use my left hand to do everything because of a wrist injury. Talk about slowing down! I was fortunate that my left handed writing is surprisingly legible (I think I may really be left handed’ish!), but tasks like eating and brushing my teeth took actual THOUGHT. You take for granted how easily everything is with your dominant hand, but widen those brain pathways and use your other hand on occasion! Bonus… when you eat with your non-dominant hand you will slow down significantly and you might even get full before you finish, woohoo!

EXERCISE – now I knew exercise was very good for your brain (and basically every other body part) – its kind of like insurance that you will live a healthier life as you age, you have a better chance if you exercise (not occasionally) but always, make it part of your daily routine. If you can possibly do it earlier in the day, that’s best so that you actually get it done… here’s the blip from the Dr. Oz blog:

More good news about exercise: New studies suggest that exercising your body can help fuel your brain. During exercise, we’re rapidly activating and stimulating neurons in our brains, which send and interpret the messages that enable our bodies to move. Also, new studies with animals have suggested that when starved of blood sugar, neurons are actually able to maintain their energy levels by absorbing glycogen, a stored carbohydrate, from helpful neighbor cells. In these studies, after rats worked out on treadmills, they immediately ate, and the food seemed to go right to their brains – asometimes increasing brain glycogen levels by 60% in the areas of the brain associated with learning and memory. After 24 hours, the glycogen levels returned to normal, unless exercise was repeated every day. In the rats that ran for four weeks, these special stores of glycogen built up in the parts of the brain that support memory and learning.

Translation: You may be developing a sharper brain by increasing your glycogen stores through regular exercise that is immediately followed by carbohydrate consumption. What this looks like: Exercise daily, and after your workout, feed your brain with a healthy carb, like a banana. Then reap the brain benefits!

Catch you back here tomorrow!

IMAGE via Dr Oz Blog

Farmer’s Market Favorite: Field Peas, Rice and Tomatoes!

Field Peas, Rice and Tomatoes

Looks delicious, right? The Charleston Farmer’s Market (CFM) is off and running… and it couldn’t be better! Fabulous fruits, veggies, crafts, art, and all kinds of treats for both humans and our four legged friends. We try to get there early because it gets crazy busy which is fabulous! I remember back in 2008 the CFM was ranked 5th Best Farmer’s Market in the Country! CFM has also been named the Top Outdoor Event by the Charleston City Paper readers for the last four years in a row! This year will be no exception!

We headed there last Saturday and stocked up… gorgeous, juicy tomatoes, crisp radishes and these fabulous field peas… What a treat to eat something so fresh and wonderful! I simply browned 2 pieces of bacon (I bought 2 pieces of bacon from EarthFare – best ever!), cut up an onion and threw that in, once it was translucent, I added the rinsed and drained  field peas, covered them with water, brought to a boil and left the cover partially on… Then I started a pot of rice, and by the time the rice was finished dinner was ready! OH! Everything was so delicious!

Here’s a blip about the Charleston Farmer’s Market from their website:

CHARLESTON FARMERS MARKET

Regular CFM Hours
April 13 – December 21, 2013
Saturdays 8:00am – 2:00pm

Select Sundays:
Piccolo Spoleto Festival Hours 9:00am-3:00pm
May 26, June 2 & 9

Holiday Magic Hours 9:00am-3:00pm
December 1, 8, & 15

Location:
Marion Square
King & Calhoun Streets
Admission: FREE

Founded by Mayor Joe Riley in 1989, and the Clemson University Cooperative Extension Service, the Charleston Farmers Market is produced by the City of Charleston Office of Cultural Affairs, in cooperation with the City of Charleston Parks Department.  Over the years, the Charleston Farmers Market has received numerous awards: in 2005, the Charleston Farmers Market newly revitalized and relocated back in the renovated Marion Square, received the Three Sisters Award from the Charleston Save the City Committee; in 2008, the Market was ranked by Travel and Leisure magazine as one of the top 10 best Farmers Markets in the nation; and in the Charleston City Paper reader’s poll, “Best Of,” the Charleston Farmers Market was named Best Outdoor Event in 2009, 2010, 2011 & 2012!

Now, permanently located in Marion Square, the heart of historic downtown Charleston, S.C., the CFM is open each Saturday, from April to December, 8 a.m. to 2 p.m. with select Sundays During the Piccolo Spoleto Festival and Holiday Magic. The CFM is dedicated to the support the advocacy of Lowcountry farmers and growers. We offer a variety of local produce, plants, herbs and cut flowers as well as breakfast and lunch Vendors, live entertainment and an assortment of juried arts and crafts from local artisans. Attracting citizens and visitors alike, the CFM is the community connection every Saturday morning from April through December, bringing together people from all parts of the Lowcountry and beyond.

Catch you back here tomorrow!

Fabulous Recipe: Lime Shrimp with Coconut Rice! Quick, easy and delicious!

LimeShrimpCoconutRice WmSonoma

{Image}

Williams-Sonoma has a fabulous recipe. It’s quick, easy and comforting. The way the flavor of the coconut milk gives the rice just a faint taste and makes it nice and creamy is just so comforting! The shrimp cooked in a little butter with lime zest, juice and green onions is perfection. Click HERE for the link to the original Williams-Sonoma recipe that you can print.

Below is my version. I cooked the full amount of rice, and made half the shrimp portion, since there are only two of us. The first time I made it there wasn’t much of a lime taste. The second time I upped the zest and lime juice and it was perfect! If I was making this for four people I would double the lime zest and juice and serve with a big tossed salad, some nice hot bread and olive oil!

MY VERSION OF LIME SHRIMP WITH COCONUT RICE – Serves 2 (Click HERE to view/print my version of the recipe):

Ingredients...

The ingredients… butter, white rice, water, coconut milk, lime, garlic, shrimp, green onions

(Note: I did not use cilantro… you either like it or it tastes like dish soap. I taste JOY dish soap. Pthewy!)

The rice

THE RICE

Start by melting 1 tablespoon of butter in a saucepan over medium heat. Add 1 cup of rice and cook, stirring constantly, until well coated with butter (about 1 minute).

adding the coconut milk/water combo

Then stir in 1 1/2 cups coconut milk and 1 cup of water. Bring to a boil, reduce the heat to low and cover. Cook until liquid is absorbed and the rice is tender (about 20 minutes).

THE SHRIMP

get ingredients ready...

I get the ingredients ready to use. Grate or mince the garlic, chop the green onions, zest and juice the lime, rinse and dry the shrimp and then proceed as follows:

While the rice cooks, grate the zest of one small lime and squeeze the juice from that same lime. About 5 minutes before the rice is ready, in a large fry pan over medium heat, melt 2 tablespoons of butter.

adding the lime zest, juice and garlic

Add the garlic and lime (zest and  juice from 1 lime) and stir until the mixture is bubbly.

add shrimp and green onion

Add the 1/2 pound peeled, deveined shrimp (more or less to taste) and the 4 chopped green onions (white and green). Saute until the shrimp are just opaque and cooked through, about 3 minutes (do not overcook). Stir in half of the cilantro if using.

FINISH THE RICE

Fluff the rice and gently stir in the remaining cilantro (if using). There are four servings of rice, which you can use to heat up for a quick side dish. Spoon some rice onto a pretty plate and top with shrimp mixture.

Serves 2.

Wait. Until. You. Taste. It! See how quick and easy it is? The main portion is cooked in 5 minutes, right before the rice is ready! Woohoo, love that!

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Catch you back here tomorrow!

Bowens Island Seafood Restaurant Menu – April 2013

MENU as of April 2013

Well, I snapped three photos with my phone and for some reason I only got half the menu… Luckily I also snapped a photo of the hanging menu… This is the latest menu, as of April 2013. A group of us headed to Bowens Island awaiting a delicious fried shrimp dinner and that’s exactly what we got. Too. Good. To. Be. True. If you are in Charleston, Bowens Island is a must see… bring your camera if its around sunset. You won’t believe how beautiful it is! Not a dressy place, but the best tasting shrimp on the planet!

*Please note: the restaurant is CLOSED ON SUNDAY and MONDAY! Hours are 5-10PM Tuesday – Saturday!

Fabulous Fried Shrimp!

Oh have I ever gotten myself hungry… sigh!

Catch you back here tomorrow!

Poe’s Tavern – Sullivan’s Island, SC!

Poe's Tavern!

Sullivan’s Island, SC. One of the most beautiful places on earth. It has that “back in time” feeling. I would like to retire and live there (wouldn’t everyone)… beautiful homes, cool businesses, and of course, the ocean! Tucked in the small area of “town” is this wonderful restaurant that’s been around for about ten years now… it’s called POE’S TAVERN. Everything on the menu has an Edgar Allen Poe name to it, it’s so creative. The t-shirts are cool too, so if you make it there, check them out! Fabulous burgers and pretty much everything else! It’s fun to eat outside or in. It’s a happening place!

I know what you’re thinking… WHERE’S THE MENU?? Right HERE my friends… check it out!

Read a bit about Poe’s from their website:

Named in honor of Edgar Allan Poe, we’re best known for great burgers and drinks.

Much like his work, the life of Edgar Allan Poe was short, tragic and shrouded in mystery. Best known as the author of the popular poem “The Raven”, Poe is credited with creating the detective and horror story genres. After a brief stint at the University of Virginia, Poe enlisted in the army under the pseudonym Edgar Allan Perry and was stationed at Fort Moultrie at the western end of Sullivan’s Island for thirteen months beginning November 18,1827. His time on the island inspired “The Gold Bug”, a story about a mystical beetle that led to buried treasure. He died alone, impoverished and inebriated at the age of 40 amid conflicting accounts of his demise,  yet left an indelible legacy on American literature.

Catch you back here tomorrow!

Sanders Hot Fudge Cream Puff… oh paleeeez!

Sander's - Mackinac Island, MI

You know how it is when you have something on your mind and it won’t go away? Like a song… or a commercial (even worse) or Sanders Hot Fudge Cream Puff… oh my gosh. How I wish I could get to a Sanders right now and make myself happy, ha ha… I remember Sanders when I was a kid growing up, what a treat! A few years ago my mom, sister and I went to Mackinac Island for a getaway… and Sanders was there! What a surprise! Is there something from your childhood that you remember that instantly makes you smile! Savor those memories!

For those of you who got out and ran the COOPER RIVER BRIDGE RUN, WOOHOO! I congratulate you! I think you deserve an ice cream… wish there was a Sanders here, but we have plenty of great ice cream shops… enjoy!

Catch you back here tomorrow!

Charleston Photo: Bowens Island Sophisticate building…

James Island-20111028-00856

Bowens Island Restaurant… Simply the best seafood in a cool, relaxed (as in very relaxed) atmosphere. It’s a good time, every time!

This is one of the outbuildings, the restaurant is upstairs and the all you can eat oysters are downstairs (different building). There is an eclectic assortment of buildings on the premises. All add to the charm and character for sure!

If you’re in the area, be sure to check it out! Need a menu? Here’s a link back to my August post that includes the menu… It may have changed… I need to get back there… all in the name of research, hee hee…

Catch you back here tomorrow!

Recipe… Tyler Florence’s Roasted Sweet Potatoes… QUICK, EASY & IMPRESSIVE!

Sweet Potatoes ready to eat!

EYES-ROLL-BACK-IN-YOUR-HEAD-GOOD! A fabulous recipe from Tyler Florence… just gotta love that guy! After you make these sweet potatoes the first time this will be in your stack of favorites forever. Healthy sweet potatoes, olive oil, honey, a wee bit of salt and that’s it! Who doesn’t love a recipe that’s quick, easy and tastes like you spent some time?! We used to have baked sweet potatoes, but they take a good hour to bake, and sometimes it’s too hard to wait that long. I wanted something that would be done by the time the chicken came off the grill… so it had to be a little snappier than an hour. Tyler cuts his sweet potatoes into 1″ chunks, and it takes about 30 minutes. If I put the oven on convection it’s even quicker. And if I need it even quicker than that I cut them up a little smaller. This recipe never disappoints. One thing I do, that Tyler doesn’t mention is to lightly toss (to coat) before putting in the oven, and flipping once about halfway through the roasting process. they get gooey and brown and just fabulous! I also didn’t drizzle with olive oil at the end, I didn’t think it needed it, and didn’t want to add the extra fat/calories… My photos… and Tyler’s recipe with a link to the Food Network (for easy printing) below…

Scrub and peel… (clearly these aren’t peeled)

Scrub and peel

Cut into 1″ pieces. I cut in half longways, then each half cut in half longways, then cut into 1″ chunks

Cut in even 1" pieces

Drizzle the honey…

Drizzle honey oh la la

Drizzle the olive oil… then sprinkle a little cinnamon and pop it into a hot oven! TADA! Look at the first photo again… Heaven, right?

Drizzle olive oil

Here’s the recipe from the Food Network (click to get the printable version):

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy Tyler Florence – Prep Time: 15 minInactive Prep Time: — Cook Time: 30 min  Level: Easy

Serves:

4 servings

Ingredients
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper


Directions
Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34948_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Catch you back here tomorrow!

The Best Baked Chicken Breasts… Quick, Easy and sooo good!

DSCN1655

Ina Garten’s recipe for baked chicken is the easiest and the tastiest that I’ve found. To smell that chicken in the oven, ahhhh… whip up some mashed potatoes, or some sweet potatoes, quinoa, rice or just some veggies and you have yourself a meal fit for a king! It gets deeply brown like fried chicken. The skin gets crispy… Ina says she bakes the chicken on the bone and WITH the skin, then peels the skin off before eating (which is mighty hard to do, let me  tell you!).

This is all you do.

Buy however many chicken breasts you want (or other parts, but time may be different).

Put heavy duty foil on a cookie sheet (something with a rim to catch the grease).

Olive oil on the chicken, rub it around, coat both sides.

rub the chicken with olive oil

Salt and pepper.

Oven at 350 degrees. Bake 45 minutes to an hour OR until the temperature of the chicken reaches 180 degrees. If they’re small it could take about 30 minutes. Ours are usually close to a pound each (I KNOW!)… hefty for sure!

The. Best. Ever!

YUM!

Shown above with sweet potatoes… recipe coming soon! Catch you back here tomorrow!

Ahhh, the smell, the taste, the beauty! Christophe Artisan Chocolatier – Charleston, SC

Christophe Artisan Chocolatier
Christophe Artisan Chocolatier

When you walk by the Christophe Artisan Chocolatier on Society Street, (right off King Street near DUMAS), you will smell a heavenly scent of chocolate. Not any chocolate, but the finest, most beautiful chocolate you have ever seen (or tasted)! If you don’t live near Charleston, SC check out their website, you can order online! Fred picked me up one of these sweet treats for Valentine’s Day, and it was perfection!

This is my favorite, the dark chocolate sea salt caramel bar. Oh la la! The chocolates that Christophe creates are works of art! I encourage you to stop by his shop if you’re in the Charleston, SC area! You won’t be sorry! Wonderful french pressed coffee, and all kinds of treats… On Second Sunday’s on King Street they have a few tables set up outdoors, it’s wonderful!

Go. Enjoy. Chocolate makes you happy and it’s good for you ;)

My chocolate bar...

90 Society Street
Charleston, SC 29401
843.297.8674

Contact by email at: cpaume@christophechocolatier.com

Catch you back here tomorrow!

Pasta Recipe: Chicken and Mushrooms in Garlic White Wine Sauce – OH HEAVENS!

chicken-mushrooms-garlic-wine-sauce-ck-x

Chicken and Mushrooms in Garlic White Wine Sauce by Cooking Light (Image and Recipe)

Yet another fabulous recipe from Cooking Light magazine! This one will blow you away! I saw this in the magazine and quickly tore that page out and set it on my desk… MUST. GET. MUSHROOMS. I had everything else… We had this last night and oh, were we ever happy!

First, the recipe:

___________________________________________________________

Chicken and Mushrooms in Garlic White Wine Sauce

Prin

Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It’s adaptable to your pantry–if you don’t have egg noodles, use another kind of pasta, and if you’re out of tarragon, try basil, oregano, or thyme.

Cooking Light NOVEMBER 2012

  • Yield: 4 servings

Ingredients

  • 4 ounces uncooked medium egg noodles
  • 1 pound skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon minced fresh garlic
  • 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon chopped fresh tarragon
  • 1/4 cup shaved Parmesan cheese

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Note:This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.

____________________________________________________________

I had taken step by step photos of this recipe, but since this recipe is so self explanatory I don’t think they were necessary. DO take time to read through this recipe a few times AND have all your ingredients ready to go (chicken dusted with flour, oil in pan, garlic minced (I used microplane), mushrooms sliced if you didn’t buy pre-sliced (I didn’t), wine measured, chicken broth measured,  1T flour measured, salt and pepper set out, tarragon chopped and ready. Oh, and water boiling for pasta… parmesan on counter so you don’t forget ;) My recipe that was in the magazine says SUPER FAST 20-minute cooking. To that I say… No. Way. Unless you’re Cat Cora I don’t see how you’re going to pull that off… then again, I was taking photos of each and every step… and I bought cremini mushrooms that I had to clean and slice… I didn’t have chicken broth so I made a cup of chicken bouillon and only used half). So maybe it’s possible… next time I will see! Also, I didn’t have a chunk of parmesan, I only had grated which tasted great and worked fine but… the shaved parmesan pieces would have added a nice elegance. Next time, maybe even more mushroom, they were wonderful!

Catch you back here tomorrow!

Charleston Wine + Food… Feb 28- Mar 3, 2013!

CharlestonWineandFood.com

Well, the Charleston Food + Wine Festival will be starting soon, do you have your tickets? This is a hot event here in Charleston. If you’re in the area, I highly suggest you check it out!

Here’s a blip from their website:

Discover the distinctive flavors of the Lowcountry and uniquely Charleston experiences while interacting with and learning from the country’s best chefs, authors and beverage professionals. With over 80 events over the course of the Festival weekend, there is truly something for every person and every taste!

CharlestonFoodWine.com

Click for  TICKETS… Also, keep up with all that’s going on, read their  BLOG ahhh, really there is so much on their website you need to check it out! It shows the local chefs, as well as all the other chefs that will be in town…

CharlestonwineandFoodfestival

I truly think there is something for everyone!

Catch you back here tomorrow!

All images via

Recipe: How To Make Beef Stew: Quick & Easy!

Beef Stew...

For those of you out there who have never made a beef stew, I’m going to show you a quick and easy recipe… In the photo above… I look like I have control with one tiny piece of bread (whole wheat at that!), right? Truth is, I took all these photos while cooking (which is similar to juggling in my opinion), by the time it was ready, LETS EAT is what came to mind… and we did. I think I had two bites left and said HHHHHHIIIIIIIIEEEEGGGGHHHHH! I forgot to take a PHOTO! Poor Fred. Every time I make a recipe that ends up on this blog he watches a tornado with a camera in the kitchen, then a crisis afterwards because I FORGET TO SHOOT THE LAST PHOTO, good grief, the most important one! Lo and behold, there was one slice of bread left… enough to make me look dainty. Ha.

Ok, on to the recipe… click HERE for the printable recipe (minus all the photos)…

Ingredients

Ingredients: 1 # stew beef, carrots (4-6 should be good), 4-6 medium potatoes (I used red and did not peel, but that’s up to you), 1 onion, chopped (I used slices to try, but it cooks down so you really can’t tell), salt, pepper, worcestershire sauce, olive oil and beef broth.

DSCN1546

Start by chopping the carrots, potatoes and onions, I usually cook this for a few hours so the veggies will be done and the meat will be tender.

DSCN1548

In a plastic zip bag or on a plate, add a few spoonfuls of all purpose flour (I always use unbleached), add salt and pepper.

Coat with flour

Roll the pieces of stew beef around so that they’re coated in flour, this will help thicken the stew slightly.

DSCN1551

Heat some olive oil (or canola oil) in a heavy bottom pan.

Drop em in the oil

Drop the flour coated beef stew pieces into the hot oil to brown (not cook all the way through).

Once browned, move to the side

Once the meat has browned, move it off to the side…

add onions

Now, toss in the onions. stir them around until they’re translucent…

Stir together

Once onions are translucent, stir to combine.

Time to add some broth

Now is the time to add some beef broth and Worcestershire Sauce (at this point you can also add some red wine if you like). You can use all beef broth or part beef broth and part water. The amount will depend on how many veggies you added… you’ll want to almost cover it… Stir it around and loosen up all those tasty brown bits that are stuck to the bottom of your pot. They add some heavenly flavor!

Add potatoes and carrots

Now add the potatoes and carrots, salt and pepper and any other seasonings you might like…

Now it's ready to cook!

Now it’s ready to cook! Turn the heat on medium high until it comes to a slight boil (where you see bubbles), then turn it down to low and simmer. I usually do this with the lid off most of the time… or I’ll crack it so steam can escape if I don’t want the liquid to reduce any more…

Can toss in the center of the celery

Something that gives soups and stew some nice flavor are the center pieces of celery, you know, the ones with all the leaves… toss them in whole, and you can pull them out when it’s done. It adds a nice flavor.

And that’s it! This is a great dish to make on a cold day, keeps the kitchen nice and warm. You can serve this with warm bread and a salad… or all by itself! Enjoy!

Catch you back here tomorrow!