Perfect Autumn Stew

With the start of Autumn, slave thought it time to dust off an old recipe and up date a nice beef stew for you! Retro “grandmother-type” food, yet not fattening, now that is comforting.

This is a thick, hearty meal that will “stick to your ribs” but not your waist! The aroma that awaits your arrival home just says: “somebody cares”!

Ingredients:

• 1 ½ pounds boneless chuck steak, cut into 4 equal pieces

• 1 teaspoon beef seasoning

½ teaspoon salt

• ¼ teaspoon black pepper

• 1 sweet onion, cut into big chunks
• 1 ½ cups beef broth
• 2 tbs balsamic vinegar
• 1 tbs Worcestershire
• 1 tablespoon brown sugar

• 1 10 - ounce white mushrooms, quartered

• 1pkg frozen mixed vegetables (thawed)

Directions:

Wipe out your slow cooker and spray.

Cut the onion into big chunks.

Cut the chuck into 4 or 5 large pieces and trim the biggest hunks of fat off of them. Season both sides of beef with seasonings.

On medium high heat, warm 2 tbs oil to brown the sides of meat. Note here slave threw the hunks of fat from the chuck to render a grease that is just full of flavor. Remove this gristle before adding the pieces of meat you will use. Think about it. Why throw away all of that flavor along with the fat? Use it to brown the meat and impart flavor – then throw it away. Brown approximately 4 minutes per side. Just to get a nice color on it.

Place half of the onion into the cooker and lay the meat on top, then cover with the rest.

In a small bowl, combine broth, vinegar, Worcestershire sauce and brown sugar. Pour over all and cover.

Cook on LOW for 8 hours.

(at the 7 hour mark add the mushrooms and thawed vegetables)

Slave rinsed the mushrooms and cut them into big chunks also.

Re-cover and let finish cooking.

At the end of 8 hours, remove the meat & vegetables with a big slotted spoon. Pour liquid into a sauce pan over medium heat.

Mix 2 tbs cornstarch with 2 tbs water until well mixed. Stir this slurry into the sauce and stir as you bring to a boil to thicken. You will want this very thick because when you add it back to the stew, it will thin out.

Mix this together with vegetables and meat for a wonderful old fashioned stew that would make your grandmother proud!

On the way home, a nice Italian bakery sliced up a crusty loaf for me. Which gets wrapped in foil and placed in a 300 degree oven for about 10 minutes to warm!..

https://www.youtube.com/watch?v=XC05YwDUmVg

Remember this one?

So wonderful to get a chance to serve my Master Indy!

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Slow Cooker Honey Balsamic Pork Roast

This simple slow cooker meal delivers big time taste with very little effort. This is a great basic recipe that with your own personal tweaks could become Your signature dish.

The basics of barbecuing pork are right here. An acid (balsamic vinegar) A sweet (honey) some very low and slow cooking. Done inside in your slow cooker while you are at work. YUM!

Ingredients:
1 (2-3 pound) shoulder pork roast
salt and pepper
¼ cup honey
1 cup beef broth
½ cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons cornstarch
2 tablespoons water

Directions:
Spray slow cooker with non-stick cooking spray. Sprinkle salt and pepper on all sides of the pork roast and place inside the slow cooker. Drizzle honey over the top of the roast.

To make the honey come of the bottle, let it sit in bowl of hot tap water. Be sure to wipe the top of the bottle of honey and the cap so the next time it will come off easier.

In a medium bowl, mix together beef broth, vinegar, Worcestershire sauce, and garlic powder. Pour AROUND the roast not on top!

Cook on low for 8-10 hours or on high for 5-6 hours.

When it's finished, Carefully lift the roast out and cover with a sheet of foil to rest for 5 minutes.

Pour juices from the slow cooker into a saucepan over medium high heat. In a small bowl, mix together 2 tablespoons of corn starch and 2 tablespoons of water. Pour cornstarch mixture into saucepan and whisk quickly. When mixture starts to thicken, pour over roast and enjoy! Serve a small bowl on the side for a sauce.

Slave paired this with a simple side of angel hair pasta and Parmesan cheese and some frozen broccoli spears. (Yes, slave usually fixes fresh but frozen are an OK side, just not as good for you.)

Now let's “drop the pedal and GO!”

https://www.youtube.com/watch?v=Dtd3Wzn_YK8

Serving my Master Indy. He was so proud this blog has now hit over 25,000 views! Thank You Master and Thank You readers.

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Limeade Chicken

Dedicating this dish to the great man: Alan Turing! Please read 

more about him after the recipe. 

 

This easy to fix chicken with a splash of lime is a wonderful way 

 

to celebrate a beautiful end of summer evening.

Lime serves as an unexpected treatment on a chicken dinner. 

Even with the fruit costing 50 cents a piece, it is a small splurge 

for such a great flavor.

Ingredients:

2 to 3 lbs chicken thighs

1 small can frozen limeade concentrate, thawed

⅓ cup Soy Sauce

½ tsp Celery Salt

⅛ tsp Garlic Powder1 clove of garlic minced fine

2 limes – 1 zested and and squeezed, the other sliced thinly

Garnish With Sliced Limes & Cilantro

Directions:

Mince a clove of garlic

Zest one lime and squeeze the juice into the mix. Slice the other thinly.

In a medium bowl, blend together limeade concentrate, soy sauce, celery salt, lime zest, and garlic powder. (It will turn dark as soon as you add the soy sauce.)

Push the chicken pieces into the sauce while you Preheat the oven to 375 degrees.

When oven is ready, spray a 9 x 13 baking dish and place the pieces in so they don't touch. Spoon the sauce over each.

Bake about 60 minutes, basting occasionally throughout cooking time.

If you like a thicker sauce, add 1 tbs of cornstarch to the mix and heat. Stir until this reaches desired consistency.

Remove and allow to rest for 5 minutes in the dish.

Garnish with lime slices and cilantro.

Slave opted to serve this with a simple long grain and wild rice side dish and some mixed vegetables.

The aroma filling the kitchen is heavenly!

https://www.youtube.com/watch?v=sGWs1HK8iDU

Serving my Master Indy and so grateful for the chance.

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please allow me to introduce you to an icon in computers. A man who did so much for his country and was so brutally treated afterwords:

                              Alan Turing

Alan Turing was a brilliant man. His pioneering work with designing and building computers was a prominent factor in winning WWII. His machine broke the “un-breakable” German Enigma Code machine.

He created the first computers and first computer programs. After the war, Turing created the first detailed design of a “stored-program” Computer. While most of his work was top secret, it was found out that Turing was gay! 
 
1n 1952, he admitted to having had sex with another man and was convicted.
The court ordered him to undergo injections of female hormone to “cure or lower his sex drive”. These not only made him impotent and caused him to grow female type breasts, the injections also induced physiological disturbances. 
 
In spite of the horrific damage being done to his body & mind, he continued his work. Turing was a founding father of modern cognitive science. He thought of the human brain as a digital computer. Turing theorized the cortex at birth is an 'unorganized machine' which through 'training' becomes organized 'into a universal machine or something like it'.
He pioneered what is now referred to as Artificial Intelligence.

Turing worked on what would now be called Artificial Life, using a computer to model aspects of biological growth, in particular a chemical mechanism by which the genes of a zygote could determine the anatomical structure of the resulting animal or plant. In the middle of this groundbreaking work he was found dead.

In 1954 The coroner ruled cyanide poisoning. It was assumed a suicide but it could have been accidental or otherwise. A news release claimed he had eaten an apple that had cyanide on it but no tests were made. The man who had saved the United Kingdom had become an embarrassment to the Crown. He was now gone.

It is reported that Steve Jobs decided to use an apple with a bite taken out logo as a tribute to this great man. In 2013 Turing was awarded a posthumous Royal Pardon.


Just last year a movie about Alan Turing: “The Imitation Game” with Benedict Cumberbatch brought his story to the world.

Remember next month, October is LGBT History Month!

PS: Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Cornflake Chicken Cordon Bleu

A “Cordon bleu” is a dish of meat wrapped around cheese, then 

breaded and fried.  For chicken cordon bleu chicken breast is 

 used along with slices of ham and swiss cheese. While the most 

popular: The earliest reference to "chicken cordon bleu" wasn’t 

found until 1967! 

 

“Cordon bleu” is French for “blue ribbon” so it infers the very best. 

 

If you wish a Kosher or hatal version of this, simply substitute 

ground beef or even mutton for the ham. Adjust seasonings 

accordingly.

 

This makes an impressive dish, loaded with rich flavor yet not 

heavy on calories & fat. If you use gluten-free corn flakes, egg 

white instead of mayonnaise, lot fat cheese, you can trim this 

down  without lowering the interest or flavors. Oh and the sauce, 

uses non-fat Greek style yogurt & mustard! Fantastic!

Ingredients:

4 skinless, boneless chicken breasts (2 ½ lbs), rolled to ½ 

inch thick

2 thick slices ham

½ cup fresh mushrooms

1 shallot

½ cup mixed cheese crumbles

3 cups gluten-free cornflakes, coarsely crushed

½ cup low fat mayonnaise or 2 stirred egg whites

½ teaspoons paprika

1/3 cup sour cream or non-fat Greek style non flavored yogurt

1 tablespoon mustard

Directions

Do your cutting:

Rinse the mushrooms, dice into ¼ inch pieces. Dice the 

shallots the same size. Cut the ham into tiny pieces to 

match.

 

In a saucepan, simmer the mushrooms & shallots until liquid 

is cooked off and mushrooms are browned.  Drain, mix in 

the ham pieces Set aside.

 

Place a rack in the center of the oven and preheat to 400 

degrees

 

Line a rimmed baking sheet with foil and place a cooking 

rack on it. Spray lightly.

Butterfly the chicken breasts by cutting almost all the way 

through sidewise in its edge, but not quite. Place on wax paper and 

cover with plastic wrap and roll it with a rolling pin like it was 

pastry, until about ½ inch thick. Remove the plastic and 

place smooth side down. 

Now that the stuffing mix is cooled, stir in the cheese 

crumbles

 

Spoon the stuffing mixture over the chicken but not out to 

the edges.  

 

Roll up sidewise and secure with toothpicks.

 

Repeat with the remaining pieces. 

Put corn flakes in a bowl and crush them into very tiny 

crumbs. Sprinkle in paprika, garlic salt, onion salt, and mix 

well. (optional is adding some parmesan cheese)

 

Brush each piece with mayonnaise and place “buttered” side 

down into the corn flakes.  Then paint the clean side with 

mayo, (or egg whites) and roll it over.

Place each roll onto the cooking rack.  Spray lightly. Place in 

oven to bake until cooked through, about 30 minutes. Let 

rest for 5 minutes.

 Meanwhile, in a saucepan, whisk the yogurt and mustard 

together, If too thick add a little water spoonful at a time 

until desired sauce thickness. Let that cook for 1 to 2 

minutes.

Be sure to remove the toothpicks when placing on the 

platter to serve. Slice each breast crosswise and drizzle with 

the sauce.

A nice green vegetable like sugar snap peas goes well with 

this dish.

Let's dance around the kitchen!

https://www.youtube.com/watch?v=wFWDGTVYqE8

I am such a happy slave to get to serve my Master Indy!

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Krimon loves Simias

"Krimon warms the heart of Simias"

This personal revelation is one of several lines of graffiti that constitute one of the earliest known uses of the Greek alphabet! (Both Simias and Krimon are male names.) The inscriptions were found in recent years on rocks and boulders at the site of the sanctuary of Apollo Karneios (Horned Apollo). You just never know what you will learn here!

 

This sweet chicken dish uses one of the most healthy foods: quinoa. If you are not brave enough to try, you can always use rice and just never experience the joys of modern cuisine.

Ingredients

• ½ cup quinoa (4 oz.)
  
• 1 cup chicken broth
  

• 1 15 ounce can Peach halves in light syrup
  

• 4 skinless, boneless chicken breast halves
  

• 1 tsp. Sweat paprika
  

• 2 tablespoons olive oil
  

• 6 green onions
  

Directions:

In a covered sauce pan, cook ½ cup of quinoa in the cup of broth over a medium heat Let this cook for about 20 minutes until liquid is absorbed.

Drain peach halves, reserving ½ cup syrup.

Slave serves this with some roasted fresh broccoli:

Meanwhile, sprinkle chicken with salt, pepper and ½ teaspoon paprika. Heat oil in large skillet over medium heat. Add chicken; cook for 4 minutes per side or until no longer pink (170 degrees F). Add peaches the last 2 minutes. Transfer to platter and cover with foil.

While that is cooking: dice the green pepper, use about ½ cup and freeze the rest! Cut green tops of 2 onions into diagonal slices; set aside; chop remaining onions. When chicken is removed mix the onions and green pepper into the skillet and let cook for 1 – 2 minutes until fragrant.

Stir the reserved syrup into the quinoa along with the onions & green pepper. Have a small bowl of the onion tops for garnish.


Sprinkle some dried cranberries for color!
 

 

 Makes 4 servings.

Now how about something different for our music?

https://www.youtube.com/watch?v=uOyWTlH6iQE

Serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon