The cool morning was a great start to the food demo at the YMCA on Howell Boulevard. It was perfect weather and a great crowd for a fall stew. I’ve been on a kick using different proteins and veggies for fall stews. This version included ground round beef, fire roasted diced tomatoes, corn, green onion, garlic, zucchini, squash and kale. I flavored the dish with easy-to-find ingredients that has a spot in most pantries. This dish takes about 30 minutes to prepare including prep time since you will be chopping vegetables and adding them as you go. Find your favorite pandora station or pop in a cd for some tunes while you cook. Enjoy and share your feedback!
1 lb ground round beef (85/15 or 80/20)
1 6 oz can of tomato paste (no salt added)
1 14.5 oz can of regular or fire roasted diced tomato (no salt added)
4 cloves of garlic minced
2 cups chopped green onion including whites
1 cup shredded kale
1 cup of fresh corn
1/2 cup of julienned zucchini
1/2 cup julienned squash
1 tbsp. Italian seasoning
1 tbsp. onion powder
1 tbsp. garlic powder
1/2 tbsp. sea salt (optional)
1/2 tbsp. coarse black pepper
1 tsp. cayenne pepper
1 1/2 cups of water
1. Place a medium-sized pot over medium-high heat. Once hot, add ground beef and break apart with a fork or large spoon.
2. While the ground beef browns, rinse two green onion stalks. Cut off root ends and chop thin. Add to ground beef and stir.
3. Smash garlic cloves by laying knife flat against a clove and striking gently with the heel of your hand, chop off rough end and chop garlic into chunky pieces. Add to pot and stir.
4. Once meat is browned, stir in the can of tomato paste and add the can of diced tomato.
5. Shuck 2 ears of corn and rinse it. Cut it off of the cob and add corn to pot and a cup to a cup and a half of water. Bring to a boil then top and reduce heat to medium.
6. Cut both ends off the zucchini and squash. Cut each in half horizontally, then cut them in half vertically. You will only need half of each vegetable. Slice each half into thin strips. (If using a larger squash or zucchini, lay each half flat side down and slice in half like you would a thick burger patty or hunk of cheese).
7. Add the squash and zucchini to the pot and add seasonings and stir.
8. Rinse kale and rip into small pieces into a bowl. Add kale and let simmer for 5-7 minutes.
9. Serve by itself or with rice.
I was happy to take part in the first mobile market of the season with BREADA to host a food demo. Though still warm out, there was a great variety of fall produce. I decided to make a fall salad with a fresh satsuma balsamic vinaigrette. I’ve eaten many salads that have included kale, but I decided to make it the base. The trick is to tear it small and add it to the vinaigrette first to help it break down quicker and be less bitter. Turnips, often boiled or roasted, are great raw and made a great addition to the salad. They were peeled and thinly sliced or shaved using a mandolin. If a mandolin is not part of your kitchen tools, a potato peeler or box grater on the smallest setting would also work. While I love veggies, I prefer to add meat to the dish. You can really add any protein of choice, a piece of fish, baked or grilled chicken, grilled steak or even a pork chop if desired. It was great to see so many people try the dish and not only like it, but buy kale to try something new at home. The ingredients and directions for the salad and vinaigrette are listed below. Enjoy!
2 satsumas juiced by hand or juicer (about 1/4 cup of liquid)
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. onion powder
1/2 tsp. coarse black pepper
Pinch of salt
3 cups chopped or ripped kale
1/4 cup shaved turnips
1/3 cup sliced cucumber
1/3 cup sliced zucchini
1/8 cup diced bell pepper
1/8 cup diced green onion
1. Peel 2 small to medium-satsuma (small orange). Over a medium-sized bowl, juice sections of the fruit at a time. Remove seeds, if any.
2. Add balsamic vinegar and oil and whisk until well blended. Add seasonings and mix well.
3. Rinse kale and set on a paper towel. Remove the leaf from the stem and rip into small bite-sized pieces into the bowl with the vinaigrette. Mix with tongs or a fork until kale is well coated.
4. Peel two small turnip roots with a potato peeler and slice with a mandolin over the bowl or if using the peeler or box grater, on a plate before adding to the bowl. Stir to coat turnips in dressing.
5. Wash zucchini and cucumber and cut off both ends. Slice the zucchini in half longwise before cutting the half in half and then into thin slices. Repeat with cucumber and add both to the bowl.
6. Wash green onion and bell pepper. Cut off the tips of a few green onion stems before chopping roughly until you have roughly 1/8 of a cup and adding to bowl. Cut of a fourth of the bell pepper and remove any seeds before slicing thinly and chopping it small.
7. Toss salad, plate and enjoy.