As a Matter of Food

As much as I love to cook, I must admit I sometimes dislike to do dishes. If it’s one or the other, I’m fine with washing dishes. It may sound silly but it’s soothing and allows me to have time to think or just not think. When I have to do both, I don’t enjoy washing dishes so much. Therefore, I welcome one-pot meals. Less pots to wash, maybe not so much the dishes.

Here’s a stew I put together tonight. I went with the “whatever-I-have-on-hand” concept and cooking without a recipe. That is really how I cook. I really don’t follow recipes and just do it by taste and my knowledge of what spices, sauces, and just flavors in general go together. Freestyle!

• 2 lbs of venison loin, cubed
• 5 stalks of celery, chopped
• 5 large carrots, chopped
• 8 medium sized Red Skinned potatoes, quartered or halved, depending on size
• 1 onion, quartered
• 5 bay leaves
• Ground Cumin
• Garlic Powder
• Salt & Pepper
• All Purpose flour
• Cooking oil
• 2 large cubes of beef bouillon ( 2 cups of beef broth)

1. In a large pot heat oil. Whisk in a 1/4 cup of all purpose flour until it turns a golden color to create a roux (usually done with butter and flour).
2. Add venison which has been coated with 1/4 cup of all purpose flour and brown meat.
3. Add chopped celery and carrots. Stir and cook for 3 – 5 minutes. Then add 4 boiling cups of water or enough to cover meat.
4. Add potatoes, quartered onion, bay leaves, and beef bouillon. Cook for 10 minutes on medium heat.
5. Add about 1 tsp of cumin, 1 tsp of garlic powder, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.
6. Simmer on low to medium heat for 20 – 25 minutes or until meat and potatoes are tender.
7. Serve with bread.

As the days grow shorter and it gets darker sooner, with the cold moving in, I crave for food that warms and comforts me. On a weekday though, I’m not so motivated to slave over a hot stove to put together a meal which takes a lot of time. I discovered this dish through my husband who ordered this, at a little quaint restaurant on the side of the road, some years back. We were on our way up to the mountains. I never had an Open Faced Turkey Sandwich before. It hit the spot! Later on, when we were trying to decide what to have for dinner and it was cold outside, once again, he’d say “Damn, it’d be nice to have an Open-Face Turkey Sandwich. Oh and some mashed potatoes with some gravy and stuffing!” Of course I had never made it before, but I figured how hard could it be? You know what? It wasn’t!

Here’s a really quick and short way to do it!

1 lb of turkey chops / boneless turkey breasts / turkey loin (turkey slices should be about 1/2 inch thick)

A pinch of salt to taste

A pinch of black pepper to taste

2 jars of fat free turkey gravy

Cooking spray

1. Spray skillet with cooking spray and heat on high.
2. Brown turkey on both sides.
3. Lower heat and add gravy.
4. Simmer for about 20 minutes or until turkey is cooked.

Serve with mashed potatoes and stuffing of your choice.

I use boxed mashed potatoes and stuffing. Follow the instructions on the box!

Enjoy!