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Archive for March, 2015

Easy Chicken And Vegetable Stir Fry

March 31st, 2015 by ironcooker

wok
A unique and interesting assortment of frozen vegetables that streamlines the preparation of the family pleasing stir fry recipe.

* Note –   You can use fresh vegetables for this recipe.
adjust cooking time so they are the crispness you want.

  • Ingredients1     3-ounce can chow mein noodles or rice noodles
    2     tablespoons soy sauce
    1     tablespoon apricot or peach jam or preserves
    1     tablespoon vinegar
    1     teaspoon corn starch
    12   ounces skinless, boneless chicken thighs or breast
    2    tablespoons cooking oil

 

  • Preheat oven to 350′  – pour chow mein or rice noodles into an ungreased baking pan; heat in oven for 5 minutes meanwhile , for sauce stir together soy sauce, jam,vinegar and corn starch in a small bowl: set aside
  • Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces; set aside. Pour half of the oil into a wok or large skillet. Preheat over medium high heat. Add frozen vegetables and stir fry for  2 to 3 minutes or until crisp and tender. Remove from the wok
  • Add the remaining oil to the wok. add chicken ; stir fry for 4 to 5 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
  • Return the cooked vegetables to the wok; stir to coat all ingredients. cook ans stir about 1 minute  or until heated through. Serve immediately over noodles. Makes 4 servings.

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Sweet and Sour Steak

March 26th, 2015 by ironcooker

A great recipe you are sure to enjoy that is made just for two

101_4877As always we are looking for new recipes to use with our cast iron cookware .
This cooks in our Universal Cookware cast iron skillet very well.

Recipe

1/2 pound round steal cut into 1/4 inch strips
1 small onion thinly sliced
1 small green bell pepper
1 cup water
2 teaspoons corn starch
1/4 cup sweetened pineapple juice
1/4 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1/8 teaspoon peeled and grated ginger
1/4 cup canned pineapple chunks, packed in their own juices
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1 tablespoon low sodium Worcestershire sauce

Spray the inside of a medium heavy cast iron skillet   12 inch with non stick vegetable cooking spray.101_4878
Place over high heat until very hot, but not smoking. Ad meat and sauté for 3 minutes, or until brown, stirring constantly
to prevent burning. Add the onion and bell pepper, continue stirring for about 10 minutes. When mixture starts sticking to the skillet stir in the water;
101_4880continue cooking for 10 minutes longer
Meanwhile in a small bowl, dissolve the cornstarch in the pineapple juice.  When all the liquid is evaporated from the skillet stir in the dissolved corn starch.
Stir in all the remaining ingredients and reduce the heat; simmer uncovered for 20 minutes or until meat is tender and gravy is thickened
 

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Dutch Oven Irish Stew

March 23rd, 2015 by ironcooker

Happy St Patrick’s Day

Irish StewIf you’re anything like me, then one day for Irish eats just isn’t enough.  Luckily, I’ve overstocked on the St. Patty’s staples enough to make several meals, and a dutch oven Irish stew is definitely one of them.

Stews are a mainstay Irish comfort food.  Traditionally, they’re made with potatoes, onions, parsley, and sometimes carrots.  For protein, lamb can be used, but mutton is usually better because the meat is tougher, fattier, and lends more to the dish.

But just because there’s a tradition, doesn’t mean that there isn’t any leeway.  For centuries, Irish stews have been an expression of the cook.  Ingredients like turnips and pearl barley make an appearance, while purists turn up their noses at anything more complex than mutton, potatoes, onions, and water.  The stew is always cooked slowly—expect to be simmering and boiling for up to two hours.

Stewing in the Dutch Oven

As a cooking method, stewing has been a part of human civilization for many centuries.  The Gaels of Ireland, however, didn’t have access to a cauldron until after the Celts had invaded and brought them in, after the 7th century BC.  Stews back64820-classic-irish-stew then were often made with goat and root vegetables, and the ingredients and cooking methods haven’t changed materially since then.  The biggest addition to the Irish stew in terms of ingredients was the potato, which came from South America in the sixteenth century.

irish-stewOpen fire kitchens had been around for many years, even well into the industrial revolution.  When the British began to produce dutch ovens, they became a valuable addition to most kitchens and a natural implement for Irish stews.  If you’re going to make this stew, bake some dutch oven soda bread alongside, and you’ll be close to having an authentically cooked Irish meal.

A King Among Comfort Foods

This is the sort of recipe that you get a craving for—hearty, filling, and with a broth that coats your lips.

Ingredients

  • 1 ¼ lbs stewing meat (beef or lamb cuts) cut into 1 inch cubes
  • 3 pounds russet potatoes, cut into ½ inch pieces
  • 1 large onion, chopped
  • 2 cups carrots, cut into ½ inch pieces
  • ¼ cup olive oil
  • 6 large garlic cloves, minced
  • 2 cups beef stock
  • 1 cup Guinness or other stout beer
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped
  • Salt and Pepper to taste

Instructions

  1. Heat olive oil in a 4 ½ qt enamel dutch oven, over medium-high heat.  Add the stewing meet and saute it until it browns on all sides. Add garlic and sauté another minute.
  2. Add beef stock, thyme, tomato paste, sugar, Worcestshire sauce beer, red wine and bay leaves. Stir to combine and bring the whole thing to a boil.  Reduce heat to medium-low, then cover and simmer for an hour.  Stir occasionally.
  3. While the meat and stock is simmering, melt butter in an enamel cast iron 11 Inch Skillet over medium heat. Add carrots, onion, and potatoes. Saute vegetables until golden and set them aside.
  4. After the stew has been cooking for an hour, add the golden vegetables.  Simmer uncovered until both the vegetables and the stew meat are fork tender.  Discard bay leaves and add Salt and pepper to taste, then sprinkle in the parsley.

Now, that’s one way to clean out the pantry!

If you’ve tried this recipe, let us know what you think in the comments below!  Or, if you’re all Irish’d- out (as if!), tell us all about what you were eating and drinking for St. Patrick’s day!

You Might Also Like…

 Thanks to Big Oven for posting a great recipe that’s the basis for this variant!

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Camping for Foodies: Eat Well In The Great Outdoors

March 23rd, 2015 by ironcooker

Camping for Foodies: Eat Well In The Great Outdoors

Camping provides you with an excellent opportunity to enjoy nature and also create quality memories with your family. It doesn’t matter if you’re pitching a tent in your backyard, or if you’ve decided to venture deep into the wilderness. You can enjoy good food during your adventure! With a little advanced planning it’s possible to enjoy every single meal you prepare during your camping trip.

Be Resourceful!

Be Resourceful while Cooking Camping - Cast Iron PotYou don’t need fancy cooking utensils like jet boils, fancy propane stoves, and fold up pans. These items are nice, and if you go on camping trips several times a year, they can be a sound investment, but casual, resourceful individuals find they do quite well with items they already have in their kitchen and a fire pit.

Grabbing your favorite cast iron skillet or large pot might is definitely a preferred way to go.  But if you’re still waffling on a longer-term purchase, all you need is one or two good aluminum pie pans, a pair of tongs, and a full roll of heavy duty aluminum foil. You will be able to purchase everything you need for a few dollars at a grocery store.

The variety of items you can cook on your fire pit with these tools will astound you. Whenever you want to eat anything hot, you simply wrap the food in an aluminum packet and toss it on the fire pit. In ten minutes you’ll be ready to dine. Since the foil will be hot when you remove it from the pit, you’ll want to use the tongs to unwrap your dinner.

Not only will you have hot, delicious food, but cleanup will be a breeze!

Having the pie tins makes it possible for you to fry any bacon you might have brought along, or to heat soup and chili.

A few simple tools make it possible for all foodies to enjoy great cooking while camping!

Simple is Simply Delicious!

Hamburger Brioche RollsAs a foodie, you want your cooking to net delicious results. The type of camping you’re doing and the amount of food you bring along will determine what you can make. The good news is that you’ll be able to use your campfire to make a number of simple meals which will appeal to your taste buds, and provide you with the energy needed for a full day of exploring.

A few pounds of good hamburger can go a long ways.  With the addition of some brioche rolls, a little seasoning and some butter you won’t need the condiments you use at home. When preparing the meat, take a thin pat of butter and place it in the center of each patty.  Wrap the meat in aluminum foil and place it on the fire for a few minutes. The burger will explode with flavor—and you can even toast your buns!  In the morning you can mix a little burger into some cream of mushroom soup and add a little seasoning and prepare it the same way you would make sausage gravy.

A cooking fire and your pie tin make preparing scrambled eggs easy, and they’re a great source of protein which will keep you going all day long. Add a handful of diced peppers and a pinch of your favorite savory spice blend for an extra dose of flavor.

S’mores might be the standard campfire dessert, but they’re not your only option. Take an apple. Put it and some butter, sugar, and cinnamon in a foil packet, and bake in your fire pit. It will be the tastiest apple you’ve ever eaten!

Keep an Open Mind

Keep an Open Mind Cast Iron CookingJust because you’re camping, there’s no reason you have to subside on trail mix, granola bars, and jerky.  Anyone can use a campfire and prepare some simple, delicious meals.  The types of meals you enjoy will be determined by the ingredients you bring along. When shopping look for food that you can use for a couple of meals. Don’t forget, the better the quality of your ingredients, the better you meals will taste.

In addition to cooking on the camp fire, you might also want to prepare a few meals ahead of time and bring them along.

Do you have favorite campfire recipes? Helpful tips? A campfire cooking story? Feel free to share in the comments below!

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Venison Picadillo

March 17th, 2015 by ironcooker

1
Hunters have requested that we put in more wild game recipes for our readers, so here is a great  Venison Picadillo Recipe that we are sure you will enjoy

 You will need a large cast iron skillet for this recipe along with a big appetite. As a second choice you can serve over rice or have potato on the side. 

3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg,
1 ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes,
1 seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper

In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.

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Hawaiian Venison

March 15th, 2015 by ironcooker

A great recipe to treat yourself that night you are all alone in deer camp

What better way is to show everyone what they missed out on
Grab that old cast iron skillet and your camera and show them what the lone hunter has for dinner.

Yield: 1 servings
1 lb boneless elk/deer round stk
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 or 3 green peppers
1/2 c pineapple chunks
-SAUCE
2 1/2 tb cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
1 1/2 tb soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all
photo (5)sides in hot fat. Add water and salt. Simmer gently until meat is tender.
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and
drain. Add pepper squares and pneapple chunks to browned meat. SAUCE:100_1276
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook
until sauce is clear and thick. Pour sauce over meat mixture and simmer 5
minutes. Serve over Chinese noodles or cooked rice.

Posted in Iron Cookware Recipes | No Comments »

Easy Chicken And Vegetable Stir Fry

Tuesday March 31st, 2015 in Iron Cookware Recipes | No Comments »

Sweet and Sour Steak

Thursday March 26th, 2015 in Iron Cookware Recipes | No Comments »

Dutch Oven Irish Stew

Monday March 23rd, 2015 in Dutch Oven Recipes | No Comments »

Camping for Foodies: Eat Well In The Great Outdoors

Monday March 23rd, 2015 in Campfire Cooking, Family Camping | No Comments »

Venison Picadillo

Tuesday March 17th, 2015 in Iron Cookware Recipes | No Comments »

Hawaiian Venison

Sunday March 15th, 2015 in Iron Cookware Recipes | No Comments »

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