The week – church, dentist, Sweet Cooie’s art camp, SAME cafe’, park day, NIA, MOA, Cafe’ 180, Broadway shops, pick up fused glass, $1 movies, Boondock’s, youth group, Creativity club, a friend’s b-day party, for the weekend maybe a trip to the Longmont museum and something else in that area.
Dinners – roasted turkey, fish tacos, mulligan beef stew with peasant bread, chicken and pasta with stuffed mushrooms, sausage gumbo with johnny cake, lemon thyme chicken with root veggies.
Mulligan beef stew
4 tbsp. olive oil, plus more for the pan
3 lb. beef stew meat (such as chuck), trimmed and cut into 2″ pieces
2 onions, chopped
4 medium carrots (about 12 oz.), sliced 1/4″ thick
2 poblano chiles, chopped
2 large cloves garlic, chopped
1 1″ piece ginger, peeled and finely chopped
1 bay leaf (optional)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 c. dry red wine
1 1/2 tsp. adobo sauce (from a can of chipotles in adobo)
1 28-oz. can crushed tomatoes
2 c. low-sodium chicken broth
1/2 c. coffee
1 tbsp. Worcestershire sauce
1 tsp. fish sauce
1 tbsp. low-sodium soy sauce
1 tsp. honey
Chopped parsley and rolls or bread, for serving
Heat 2 tablespoons oil in a skillet over medium-high heat. Pat the beef dry with paper towels, season with 1/2 teaspoon salt, then cook in batches until browned all over, adding more oil to the pan if necessary.
Wipe out the pan and heat remaining 2 tablespoon oil over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until the onions begin to brown, about 8 minutes. Add the carrots, poblanos, garlic, ginger, bay leaf, cumin, and coriander and cook, stirring once or twice, until very fragrant, about 2 minutes.
Transfer the vegetable mixture to a 6-quart slow cooker. Add 1 cup wine to the empty pan and scrape all the browned bits off the bottom; transfer to the slow cooker.
Add the adobo sauce and remaining wine to the slow cooker. Stir in the tomatoes, chicken broth, coffee, Worcestershire sauce, and fish sauce. Nestle the beef in the sauce and cook on high until the liquids are steaming and the dish is fragrant, about 45 minutes.
Stir in the soy sauce and honey and cook on low until the beef is tender, 5 to 6 hours. Discard the bay leaf and season with additional salt if necessary. Spoon into bowls, sprinkle with parsley, and serve with rolls, if desired.
3 tbsp. fresh lime juice
1/2 small red onion (finely chopped)
1 jalapeño (thinly sliced)
1/4 small pineapple (cut into 1/4″ pieces)
4 medium tomatillos (husks removed and halved)
1 1/4 lb. skinless white fish fillets (such as tilapia, cod or halibut)
3/4 c. fresh cilantro leaves
8 corn tortillas
In a bowl, combine lime juice, red onion, jalapeño, pineapple, and 1/4 teaspoon each salt and pepper.
Heat grill to medium-high, then grill tomatillos until charred and beginning to soften, 2 to 3 minutes per side.
Season skinless white fish fillets with 1/4 teaspoon each salt and pepper and grill until lightly charred and opaque throughout, 2 to 4 minutes per side, depending on the fish.
Cut the tomatillos into 1/2-inch pieces and fold them into the pineapple mixture along with cilantro.
Fill charred corn tortillas with the fish and top with the salsa.