Ropa Vieja

Ropa vieja literally means "old clothes" in Spanish. The name describes the shreds of meat and vegetables which resemble colorful strips of rags. This Cuban beef stew is hearty enough to eat on its own.

1 lb flank steak, cut into 1/3
1 14.5 oz can fire roasted tomatoes
2 cups of stock (any kind)
2 handfuls of green, pimento stuffed, olives
1 yellow onions, sliced in ½ moons and then into strips
2 red peppers, sliced into strips
2 tbsp olive juice
1 tbsp cumin
1 tsp garlic powder
hot sauce, to taste
salt and pepper

Dump all the ingredients into a medium sized pot (anything you have with high sides that will fit a lid). Place the stove heat on medium, cover with the lid and let simmer for 1 hour. Remove the lid and simmer for another hour. You’re looking for beef that’s easily shredded. Take out the beef pieces and place onto a cutting board. Use two forks (one to hold the meat in place and the other to shred) to pull, (against the grain of  the meat) it into nice, thin shreds. Put the shredded beef back into the pot. Stir it around and serve. 

Portuguese Mussels and Shrimp in Chorizo Sauce

When it comes to cooking seafood at home it can be intimating and daunting for some people. This, however, does not have to be the case. All you need is good product. I bought my fresh mussels and shrimp at Charlie's Seafood Market here in Saskatoon. I dare you to try this recipe and see for yourself how easy it can be!

Chorizo is a name given to a variety of sausages, both fresh and cured, from Spain and Latin America. Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Although there are many regional varieties, most chorizo can usually be placed into one of two categories, Spanish or Mexican.

1/2 cup of olive oil
3  garlic cloves, minced
1 small Chorizo, diced
1 Green Pepper diced
1 large tomato, seeds removed and diced
1 bay Leaf
6 oz can of tomato paste
2 cups of chicken stock (or half a bottle of a good white wine)
1 lb of Mussels
1 lb of Shrimp
1 sprig of Fresh Parsley
Sea Salt and Fresh Ground Pepper

Line a large heavy pan with olive oil. Add minced garlic, chorizo, diced green pepper and large tomato and simmer until slightly browned. Add bay leaf, tomato paste and chicken stock and stir on medium heat until your kitchen smells amazing and the sauce is blended well.

Add Mussels and Shrimp and cover pot. Cook on medium for 10 minutes. Discard any unopened Mussels. Sprinkle with parsley and salt and pepper and stir until well blended.

Recipe borrowed from Family Foodie

Beef Stew

1 lb stewing beef
2 tbsp bacon fat
4 cups beef stock
1 cup onion, chopped
1 cup celery, chopped
3 carrots, peeled and chopped
1 bell pepper, chopped
1 28oz can diced tomatoes
1 cup mushrooms, chopped
1 tsp fresh rosemary, finely chopped
1 tsp thyme
1 tsp basil
1 tsp oregano
Sea salt and freshly ground black pepper to taste

In a large saucepan over a medium-high heat, combine the onions, celery, carrots, potatoes with the bacon fat. Cook for 5 minutes, stirring constantly. Add the beef to the saucepan and brown. Add the tomatoes, beef stock, mushrooms and spices. Season to taste with salt and pepper.

Cover the saucepan and bring to a boil. Lower to a simmer and cook for about one hour. Stir a few times during the cooking process. Remove the lid and cook uncovered for about 15 minutes. If the mixture is too thick at the end of the cooking process, you can add a little bit of water or stock.

Enjoy!

Recipe from Paleo Diet Lifestyle

Rockin' Moroccan Stew

This is one of my go to recipes. Nothing better than a warm bowl of stew on a cold day. I have served this at many potlucks to paleo and non-paleo followers alike. This will easily become a family favorite. 

2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups chicken stock
3 cups peeled, cubed sweet potatoes
1 can (19 oz) diced tomatoes, drained
3 chicken breasts (chopped and cooked)
1 tbsp lemon juice
1 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup dried apricots
2 tsp of nut butter (almond/cashew) - original recipe calls for peanut butter
2 tsp fresh chopped cilantro

Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until  vegetables begin to soften, about 3 minutes.  Add all remaining ingredients, except apricots, nut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered,  about 30 minutes.

Stir in apricots, nut butter and cilantro. Mix well. Simmer for 5 more minutes.

- Adapted from the Loonie Spoons cookbook.