Beef, potato, and spinach stew

Due to a lack of planning, I accidentally bought the ingredients for half of 2 recipes today (this and this). Now, to improvise!  Let’s throw together what I did buy, merge the meat and the starches by way of tangy canned jalapeno and canned tomatoes, and spice in the general ballpark of a curry.  This was a winner, and looked so nice in the pot that I had to take a picture.

Calories: 2600

Ingredients

• 1 T olive oil
• large onion, diced
• 10 cloves garlic, minced
• 1 lb stew beef
• 2 baking potatoes (1.75 lbs), 1/2 inch dice
• 1 lb spinach
• 1 cup long grain rice
• 1 can diced chilis
• 1 can diced tomatoes
• 4 cups beef broth
• 2 cups water
• 1/2 T black pepper
• 1/2 T hot mirchi ground pepper (or 1 T cayenne)
• 1/2 t allspice
• 1 t celery salt
• 1 T cumin
• 1 t coriander
• 1/2 t nutmeg
• salt to taste

Preparation

1. Make a soup.  By that I mean, look at any other soup recipe on this website and do that.

Spaghetti with pecorino, tomatoes, and spinach

The best variant of the “simple pasta with cheese” trend yet!  I think the fresh pecorino was clutch (as opposed to parmigiano), as were the specific ratios posted below.  The flavors mixed perfectly.

Calorie Estimate: 750

Ingredients

• 1 box serving of spaghetti
• 2 T olive oil
• 1/4 medium onion, diced
• 2 cloves garlic, minced
• 3/4 cup cherry tomatoes
• 1 big handful of baby spinach
• 1 oz of pecorino romano, shaved/grated
• fresh basil (8-10 leaves)
• salt and pepper to taste (about 1 t, 1.5 t respectively)
• dollop of ricotta (or some fresh mozzarella)

Preparation

1. Boil pasta water and salt when boiling.  Cook pasta for recommended time.
2. While the pasta is cooking, in a skillet, heat 2 T of olive oil over medium high heat.
3. When the oil is warm, add onion and garlic and cook for a minute or so.
4. Add the tomatoes and cook for a few minutes until they get close to popping.  Stir often.  Add salt and black pepper to taste.
5. With about 2 minutes left on the pasta, add in the spinach.  It should look like way too much, but toss it with the hot oil and it’ll cook down really fast.
6. With about 30 seconds left, add in the pecorino and torn up basil leaves.
7. Drain the pasta.  Then, toss it with the sauce, and plate.  Put a dollop of ricotta in.  With long noodles, stir the dollop through for the best effect–a wonderful, flavorful, rich coating.

Carrot, Spinach, and Rice stew

Based on this recipe by Mark Bittman.  A tasty, cuminy, very nutritious stew.

Calorie Estimate: 1900

Ingredients:

• 1 onion, diced
• 3/4 pound carrots (1/8-inch medallions)
• 1 pound spinach (chopped or baby)
• 3 cloves garlic, minced
• 1 C long grain rice
• 6-8 cups water/chicken broth
• 1 can chick peas, drained and rinsed
• 1-2 T cumin
• 1 T coriander
• 1 T black pepper
• 1-2 T butter
• salt to taste (1-2 t)
• optional: 3/4 pound chicken thighs or lamb, 1/2 inch pieces

Preparation

1. Place sliced carrots into 6-8 cups of water/broth.  Bring everything to a boil.  Put in a generous pinch of salt.  Add in 1 pound of spinach, diced onion, chick peas, rice, and any meat you’re including. Add pepper, cumin, and coriander.  Reduce to a simmer.
2. Stir occasionally for next 40 minutes.  Spinach should get silky and the mix should set up into more of a stew than a soup.
3. Add garlic and butter.  Check the seasoning.  Cook for 5 more minutes.   Let it sit for as long as you have patience, and enjoy.