What's for Dinner #55: The March Forward Into Spring Edition - March 2020

I know; right? Or maybe it’s me. To her credit, she is a fan of the veg I grow.

I am always quoting The Little Red Hen.
Husband, OTOH, gives bread “with an open hand”…MY bread!

Today I asked if she wanted to pick peas and she said “wait…did you say PICK peas or EAT peas?”.

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I started a new thread here. Nowhere as eloquent as @lindawhit but hopefully it gets the job done:

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Will do!

Here it is:
My mom’s recipe: (Which means I have been eating this for more than 6 decades!)
(6 servings)
2lbs of chuck cubed
one large onion diced
2 stalks of celery cut in small pieces
2 cloves of garlic, smashed
3 carrots cut into 3/4" bitesize pieces
1 parsnip cut into 3/4" bite size pieces
3 white potatoes cut into 1 1/2" pieces
2 tbls. tomato paste
14 ounce can of beef stock + I can of water
Kosher salt
Black pepper
1tbls. olive oil
Brown the meat in batches and remove from pot. Add onion, celery for 3 minutes, add garlic and return meat to pot. Add in stock, water tomato paste, s&p cover and let cook on a low flame just barely boiling for 1/2 hour. Add in carrots, parsnip and potatoes and cook for 20 to 25 minutes, or until the potatoes are soft. If a thicker gravy is desired, thicken with two teaspoons of cornstarch dissolved in a 1/4 cup of cold water as the stew boils (be sure to cook out the corn starch)

Keep Safe and distance yourself!

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Thank you so much . Nothing compares to this . I’m writing it down . Thank you again .

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I knew it was the secret ingredient that turned the corner for me . The parsnip . I love my roots . It was my father’s secret in his cooking also . A Lithuanian.

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My mom too! Her running joke when someone eats something she made “well, you sow the seeds you saved from the prior year into a complex mix of compost/dirt, then you move your tiny seedlings in and out of the sun 10,000 times until they are strong…”

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I need to re-read that little book @shrinkrap; thanks for the reminder!

True story: hosted a morning book group here a couple decades ago, and had made a nice morning spread, everything homemade. I had even ground the whole wheat for the muffins. A friend looked at me when I told her and said WHO are you, The Little Red Hen?

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Love your story @gracieggg; your mom sounds like a hoot :grinning:

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I’ve bookmarked your recipe @PHREDDY, and like @emglow101, will be writing it down. Thanks for posting.

Great job @ChristinaM - I do believe you’ve got a writer in your brain. As well, let’s all be thankful we don’t live in Kansas! (With all due respect to any members or readers, who in fact may live there…) Dodge City is pretty dang cool, and I hear KC is a fun town. Driving through endless cornfields in every direction was a truly disorienting experience for me.

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deleted. moved to April’s thread.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Market stall in Lima
Credit: TXMX 2