Oooh, Baby, It’s Cold Outside!
If the weather forecasts are to be believed, it’s only going to get colder. I realize there are some that bemoan the colder temperatures; I have friends who tell me if they wanted the cold they would have chosen to live somewhere else. Not I. I am a four season kind of girl. Give me weather in all its highs and lows just so long as it keeps on changing because there are treasures in store for every season. This season, this fall-ing into winter phase that we’re in, it offers up bursts of color – golden, brown, red, and orange – as the trees reach high and shed their locks, stars winking at us as the day draws to a close and the moon up high greeting us when we wake, pink noses and rosy cheeks tucked behind scarves of every form and fashion, crisp cool air filled with the scent of logs crackling on a fire, night after night of snuggling with loved ones beneath cozy blankets, and ample opportunity to feast on soup till we’ve had our fill. If the idea of feasting on soup seems foreign to you, I would say, “You must not be eating the right kind of soup.” I love soup; from the thin brothy kinds to the thick and hearty variety, be it all veg, noodle-laden, rice filled, or meat and potatoes, pretty much any kind will do. But on particularly cold and blustery days, the one I really crave is Green Chile Stew. It is hearty and warm without being heavy and the spice from the green chiles gives a fullness to the flavor that lingers gently on the tongue.
I made this stew for my family with absolutely no intention of blogging it, it just sounded good. I paired it, as my mommy taught me to, with a fresh loaf of Cumin Bread and a salad drizzled with Cilantro Lime Dressing. Mmm-mmm! Even as I write this my mouth starts watering. My husband was the one that pointed out how blog-worthy the meal was, a fact that was driven home when I went to snap some photos and realized I barely had enough left over to ladle up one bowl for a picture!
Do yourself a favor, the next time you’re ordering vegetables, add some potatoes and onions to your cart, get yourself a jar of honey, toss in some salad greens and a few jalapenos for the dressing, and find one more reason to be excited for the cold days that are coming.
The Home Grown Mom’s Green Chile Stew
1 lb. ground beef
¼ c flour
1 onion, chopped
1 Tbsp. garlic
2 c potatoes, diced
1 tsp salt
1-2 c beef stock OR water + beef bullion
2 cans diced tomatoes
¼+ c of green chile (depending on your desired spiciness)
2 c green beans, fresh or frozen (NOT canned)
- Drizzle olive oil in your stew pot, turn heat on medium-high, add your beef, and sprinkle flour on top. Cook until the meat is browned.
- Add your onions, potatoes, garlic, and salt to the meat and cook till the onion and garlic are fragrant, about 2-3 minutes.
- Add remaining ingredients and cook till the potatoes are done.
NOTE: For the green chile, if you’re buying it in a can get two or three cans (they’re small) and I recommend a variety of hot and mild so you can adjust the heat to your liking. If you happen to find it frozen (which really is the best), go slowly when adding to your recipe. I break off a frozen chunk and toss it in the pot but let it cook until the chile is completely defrosted and fully incorporated before I add more. Also, I like for there to be a fair amount of broth so feel free to adjust the water/beef bullion accordingly.
3 c flour
¼ c sugar
2 ½ tsp baking powder
½ tsp baking soda
1 Tbsp. cumin
½ tsp dry mustard
½ tsp salt
3 eggs, slightly beaten
1 ½ c buttermilk OR 1 ½ c milk + 1 Tbsp. vinegar (add vinegar to milk and let sit for 5 minutes)
1/3 c oil
- Preheat oven to 350°. Grease a loaf pan (with butter or cooking spray) and set aside.
- Combine the dry ingredients in a large bowl.
- In a small bowl, whisk together the eggs, milk, and oil and fold the wet ingredients into the dry until well mixed.
- Pour into loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a rack. Serve while still warm.
Cilantro Lime Dressing
1 jalapeno, seeded and chopped
1 clove garlic, crushed
¾ teaspoon minced fresh ginger
¼ c lime juice
1/3 cup honey
2 tsp balsamic vinegar
½ tsp salt
¼ c packed cilantro leaves
½ olive oil
Blend all ingredients in a blender or food processor until chopped fine. If you’re so inclined, serve over salad greens tossed with mandarin orange slices, grated jicama, and diced avocadoes.