My 15 yr old daughter and I got into a bit of a tiff (code for really bitchy fight) yesterday. Don't know what you all do when you're mad but I either cook or clean (after I finish yelling and slamming cabinet doors.) Yesterday yielded cooking.
For last night's dinner, I made Rachel Ray's Flounder Francese including the garlic spinach and lemon spaghetti. It was delicious but took me longer than the 30 minutes described on the show and wasn't nearly as pretty as hers. My husband loved it but my 12 year old son's reaction was, "Mom, can't you make plain ole spaghetti. I hate this gourmet stuff." (Mad daughter was at practice so she didn't eat with us - she's a vegetarian anyway and would have turned down the fish.)
I also have chicken marinating for Indonesian Chicken Satay and made a batch of peanut sauce for dipping. I used a friend's recipe for the marinade. I'll cook it on the George Foreman and serve it with rice and steamed broccoli/cauliflower.
Finally, I made one of my favorites - Beef Stew - for later this week. I was inspired after watching Paula Deen's show over the weekend although I used my recipe, which makes a very thick stew, rather than hers. I use beef stock, red wine, and V-8 juice in the broth which gives it a really rich, complex flavor. The recipe is quite easy but takes some time to cook and I think it's better reheated after sitting for a day in the fridge. Here is the recipe I've developed over the years:
Bonnie's Beef Stew
2 lb stew meat, cut in 1" pieces
1 onion, sliced
1/4 cup flour generously seasoned with seasoned salt and pepper
2 T olive oil
1 can beef broth (low sodium)
approx. 1 can water
1 or 2 bay leaves
2-3 potatoes, peeled, cubed
2-3 carrots, peeled, cubed
8 oz mushrooms, coarsely sliced
3 stalks celery, chopped
1 can diced tomatoes, in juice
1 can V-8
1/2 cup red wine (if you don't use wine, use more beef broth)
1 can beef broth (low sodium)
Heat olive oil in dutch oven or deep cast iron skillet. Dust beef cube in seasoned flour (do this on a paper plate for easy clean up) and brown on all sides in skillet. Towards the end of the browning, add the onions and saute until they start to soften. Once beef is browned, add 1 can beef broth, bay leaf and enough water to just cover meat and onions. Cover and cook at 325° for approx. 2 hours. Check a few times to make sure liquid doesn't dissipate; add more water if needed. Beef should stay just covered with the liquid.
Add vegetables and pour in broth, wine and V-8. Add additional wine, broth or water if meat and vegetables are not completely covered. Cook for additional 30-45 minutes, or until vegetables are tender but not overcooked. If broth is too thin, leave lid off for last 15 minutes or so. Taste and season with more salt and pepper, if desired.
Serve with hot crusty bread to sop up the good stew broth. I usually serve with a green salad.
[P.S. Daughter and I have kissed and made up. Hopefully, another kid will piss me off because my house REALLY needs a good cleaning!]