New cookbooks earning a spot on the shelf

My cookbook collection has grown quite a bit in recent months thanks to all kinds of thoughtful gifts from friends and family. Here’s a quick rundown of the recipes I think make these books keepers.

The Newlywed Cookbook 
Favorite recipe so far: Southern Shrimp & Grits
Also want to try: Bittersweet Chocolate Tart with Smoked Sea Salt

Thug Kitchen: The Official Cookbook
Favorite recipe so far: Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
Also want to try: Spiced Chickpea Wraps with Tahini Dressing

One Pan, Two Plates 
Favorite recipe so far: Beef Stew in High Heels
Also want to try: Lemony Risotto with Asparagus, Carrots and Chives

Fifty Shades of Chicken 
Favorite recipe so far: Roasted Chicken with Hearts of Palm, Avocado and Orange Salsa
Also want to try: Jerk Chicken with Spices, Rum, Chiles, and Lime

The Smitten Kitchen Cookbook 
Favorite recipe so far: Sesame-Spiced Turkey Meatballs and Smashed Chickpea Salad
Also want to try: Mushroom Bourguignon

What’s your favorite cookbook right now?

Stew shakes off the shivers

It’s been quite chilly the past few days, even if we didn’t get the low snow everyone was buzzing about all week.
I wanted to make something hearty and low-
maintenance for dinner and decided to give beef stew a try.

This recipe is inspired by something I read the “Slow & Easy” slow-cooker book I have on loan from the library. I call it Beef Stew for Two because the ingredients didn’t take up my entire Crock-Pot. The recipe yields enough for two hefty servings, plus leftovers.

I put all the ingredients in my Crock-Pot before making breakfast to ensure plenty of time so the beef would be nice and tender. I like my stew thick like gravy and with lots of chunky goodness, and I ended up making a quick roux of flour and melted butter (2 tablespoons each) to thicken the stew about an hour before serving. I’ll be sure to add mushrooms the next time I make this stew.

Beef Stew for Two
1 pound chuck roast, fat trimmed and cut into 1-inch cubes
1 ½ cups chopped carrots
1 ½ cups chopped celery
½ yellow onion, diced
1 pound Russet potatoes, cut into small cubes
¼ cup flour
1 teaspoon salt
1 teaspoon ground black pepper
1 cup beef broth
½ cup dry red wine
1 tablespoon Worcestershire sauce
2 bay leaves

In a 3.5-quart electric slow cooker, mix together carrots, celery, onion, potatoes, broth, wine, Worcestershire sauce and bay leaves.

Place flour, salt, pepper and meat in large resealable bag. Seal and toss until beef is coated. Empty bag’s contents into slow cooker. Cover and cook on low setting for 7-8 hour, until beef and potatoes are tender. Remove bay leaves before serving.