Sometimes you might feel adventurous with food, trying a new sauce or funny looking vegetable. Other times, all that sounds good is your grandma's tried and true hotdish. We'll strive to bring you a little bit of both with the Brainerd Dispatch's new food column, Puttin' on the Mitts with DeLynn and Chelsey. We're excited to take on this new venture and provide our readers with traditional recipes and those with a twist. Our concept is to show you two takes on a similar recipe. From DeLynn's versions of more familiar recipes to Chelsey's experimental take on everyday foods, we hope to provide something for everyone. In this first installment, we're taking one of the season's quintessential dishes - stew - and giving readers a chance to try a more traditional variation and an ethnic-inspired version. While we may have different approaches to cooking, there is one thing we can agree on - putting on the mitts and having fun. And we want you to be a part of it. Do you have a recipe you've been wanting to try but don't know where to start? Or maybe two tater tot hotdish recipes you can't decide between for a family dinner? Enlist "The Mitts." (That's us.) Email us at themitts@brainerddispatch.com and we'll do our best to demystify the kitchen, no matter your cooking style. I'm DeLynn, the mother of a 4-year-old girl who likes what she likes: mashed potatoes, pizza, chicken nuggets, spaghetti and peanut butter sandwiches. I know, probably par for the course for her age, but cooking for her as well as my husband who thinks black pepper is spicy can be a real chore. I cook what I know and what's familiar. It's easier on me and it's what works for my family.
At the top of my list of faves is my mom's beef stew recipe. It's one of the few things I can do just about as well as she could. It's never tasted exactly like hers, but is a real close second. Now that my mom is gone, I want to perfect it and pass the recipe on to my daughter when she's older. I don't think beef stew will ever get old, especially on a cold day. Mom's Beef Stew Two packages (about 2 pounds) of beef stew meat (venison works well too) 5 or 6 large potatoes, peeled and cut 1 bag of mini carrots ½ package of Lipton Onion Soup Mix 1-2 cans of cream of mushroom soup 1 soup can of water Splash or two of Kitchen Bouquet Browning and Seasoning Sauce (for color) Salt and pepper to taste Brown the stew meat on low heat in a large saute pan. When the meat is nearly done, add the half a package of Lipton Onion Soup Mix, one can of cream of mushroom soup, a soup can of water and a few splashes of Kitchen Bouquet. Stir well and simmer for 5-10 minutes. Taste for flavor and add salt and pepper as needed. Put the potatoes and carrots into a slow cooker. Add the meat mixture. Stir well. Turn crockpot on low and cook for 6-8 hours. If after several hours of cooking the gravy doesn't seem like it's covering the mixture enough, add the second can of cream of mushroom soup with some additional water if needed. Stir again, cover and continue to cook. If cooking on high, check potatoes and carrots for doneness after about 4 hours and proceed from there. I usually serve pull-apart bread and butter as a side. Chelsey here. For me, cooking began as an almost academic exercise. I wanted to learn how, so I studied cookbooks and read them cover-to-cover. Without a whole lot of confidence, I followed recipes closely and was stumped by recipe writers insisting I add an ingredient "to taste." To taste? Why can't you just tell me how much to add? [[{"type":"media","view_mode":"media_preview","fid":"1262489","attributes":{"alt":"","class":"media-image","height":"180","typeof":"foaf:Image","width":"180"}}]] Well, dear readers, prepare yourselves for a whole lot of "to taste" in my recipes. When I learned the importance of tasting, with the help of my professional cook of a fiance, it took my cooking to a whole new level. Once afraid to deviate from instructions, I rarely follow recipes any longer, preferring to read over several and develop my own based on what's in the fridge and what I've been curious to try. I'm almost always adding a bit more spice, a splash of vinegar or a dash of salt. It's hard to put a finger on, but you'll know when you've hit the sweet spot with your dish when your first reaction is, "Mmmmmm." The recipe I've written here is my take on an ethnic stew that honors the season, but I encourage you to substitute what works for you. Prefer a milder taste? Replace the jalapeño with an Anaheim or sweet banana pepper. Use pork instead of chicken. Don't be afraid to draw outside of the lines. Coconut Chicken and Squash Stew 1 1/4 pounds butternut squash, cut into 1-inch cubes 1 small onion, chopped 1/2 jalapeño, finely chopped (optional) 3-4 large cloves garlic, minced 1-inch knob ginger, minced 3 cups baby spinach, roughly chopped 1/4 cup cilantro, chopped Juice from 1/2 large lime 1 pound boneless, skinless chicken breast, cut into bite-sized pieces 2 1/2 teaspoons ground cumin 1/4 teaspoon turmeric 1/4 cup all-purpose flour 1 cup vegetable broth 1 15-ounce can coconut milk 2 tablespoons peanut butter 1 tablespoon neutral-flavored oil, such as canola 1/4 cup lightly salted peanuts, chopped Lime wedges to serve Salt and pepper to taste Combine flour with 1/2 teaspoon cumin and 1 teaspoon salt. In a quart-sized resealable plastic bag, toss chicken pieces with flour mixture to coat. Set aside. In a Dutch oven, heat the oil over medium heat. Add the onion and saute, stirring frequently, about five minutes. Move the onions to the side and add the chicken, dusting off as much flour as possible. Brown on one side for two minutes, flip once and brown for two more minutes. Stir onions and chicken together. Add squash, garlic, ginger and jalapeño. Stir to combine. Add remaining cumin and turmeric, stir to coat. Add the vegetable broth and coconut milk. Scrape the browned bits from the bottom of the pot. Add the peanut butter. Stir until incorporated. Bring to a boil, turn the heat down to low and simmer, covered, for about 20 minutes. Remove cover, stir and allow to simmer for another 5 minutes. Stir in the spinach and most of the cilantro, reserving a bit to finish. Test the squash and chicken for doneness. If ready, taste for salt and pepper. Add the lime juice a bit at a time until the flavors really pop. Serve immediately with a wedge of lime, topped with remaining chopped cilantro and chopped peanuts. Serve alone or with rice on the side.Sometimes you might feel adventurous with food, trying a new sauce or funny looking vegetable. Other times, all that sounds good is your grandma's tried and true hotdish. We'll strive to bring you a little bit of both with the Brainerd Dispatch's new food column, Puttin' on the Mitts with DeLynn and Chelsey. We're excited to take on this new venture and provide our readers with traditional recipes and those with a twist. Our concept is to show you two takes on a similar recipe. From DeLynn's versions of more familiar recipes to Chelsey's experimental take on everyday foods, we hope to provide something for everyone. In this first installment, we're taking one of the season's quintessential dishes - stew - and giving readers a chance to try a more traditional variation and an ethnic-inspired version. While we may have different approaches to cooking, there is one thing we can agree on - putting on the mitts and having fun. And we want you to be a part of it. Do you have a recipe you've been wanting to try but don't know where to start? Or maybe two tater tot hotdish recipes you can't decide between for a family dinner? Enlist "The Mitts." (That's us.) Email us at themitts@brainerddispatch.com and we'll do our best to demystify the kitchen, no matter your cooking style. I'm DeLynn, the mother of a 4-year-old girl who likes what she likes: mashed potatoes, pizza, chicken nuggets, spaghetti and peanut butter sandwiches. I know, probably par for the course for her age, but cooking for her as well as my husband who thinks black pepper is spicy can be a real chore. I cook what I know and what's familiar. It's easier on me and it's what works for my family. [[{"type":"media","view_mode":"media_preview","fid":"1262487","attributes":{"alt":"","class":"media-image","height":"180","typeof":"foaf:Image","width":"180"}}]] At the top of my list of faves is my mom's beef stew recipe. It's one of the few things I can do just about as well as she could. It's never tasted exactly like hers, but is a real close second. Now that my mom is gone, I want to perfect it and pass the recipe on to my daughter when she's older. I don't think beef stew will ever get old, especially on a cold day. Mom's Beef Stew Two packages (about 2 pounds) of beef stew meat (venison works well too) 5 or 6 large potatoes, peeled and cut 1 bag of mini carrots ½ package of Lipton Onion Soup Mix 1-2 cans of cream of mushroom soup 1 soup can of water Splash or two of Kitchen Bouquet Browning and Seasoning Sauce (for color) Salt and pepper to taste Brown the stew meat on low heat in a large saute pan. When the meat is nearly done, add the half a package of Lipton Onion Soup Mix, one can of cream of mushroom soup, a soup can of water and a few splashes of Kitchen Bouquet. Stir well and simmer for 5-10 minutes. Taste for flavor and add salt and pepper as needed. Put the potatoes and carrots into a slow cooker. Add the meat mixture. Stir well. Turn crockpot on low and cook for 6-8 hours. If after several hours of cooking the gravy doesn't seem like it's covering the mixture enough, add the second can of cream of mushroom soup with some additional water if needed. Stir again, cover and continue to cook. If cooking on high, check potatoes and carrots for doneness after about 4 hours and proceed from there. I usually serve pull-apart bread and butter as a side. Chelsey here. For me, cooking began as an almost academic exercise. I wanted to learn how, so I studied cookbooks and read them cover-to-cover. Without a whole lot of confidence, I followed recipes closely and was stumped by recipe writers insisting I add an ingredient "to taste." To taste? Why can't you just tell me how much to add?
Well, dear readers, prepare yourselves for a whole lot of "to taste" in my recipes. When I learned the importance of tasting, with the help of my professional cook of a fiance, it took my cooking to a whole new level. Once afraid to deviate from instructions, I rarely follow recipes any longer, preferring to read over several and develop my own based on what's in the fridge and what I've been curious to try. I'm almost always adding a bit more spice, a splash of vinegar or a dash of salt. It's hard to put a finger on, but you'll know when you've hit the sweet spot with your dish when your first reaction is, "Mmmmmm." The recipe I've written here is my take on an ethnic stew that honors the season, but I encourage you to substitute what works for you. Prefer a milder taste? Replace the jalapeño with an Anaheim or sweet banana pepper. Use pork instead of chicken. Don't be afraid to draw outside of the lines. Coconut Chicken and Squash Stew 1 1/4 pounds butternut squash, cut into 1-inch cubes 1 small onion, chopped 1/2 jalapeño, finely chopped (optional) 3-4 large cloves garlic, minced 1-inch knob ginger, minced 3 cups baby spinach, roughly chopped 1/4 cup cilantro, chopped Juice from 1/2 large lime 1 pound boneless, skinless chicken breast, cut into bite-sized pieces 2 1/2 teaspoons ground cumin 1/4 teaspoon turmeric 1/4 cup all-purpose flour 1 cup vegetable broth 1 15-ounce can coconut milk 2 tablespoons peanut butter 1 tablespoon neutral-flavored oil, such as canola 1/4 cup lightly salted peanuts, chopped Lime wedges to serve Salt and pepper to taste Combine flour with 1/2 teaspoon cumin and 1 teaspoon salt. In a quart-sized resealable plastic bag, toss chicken pieces with flour mixture to coat. Set aside. In a Dutch oven, heat the oil over medium heat. Add the onion and saute, stirring frequently, about five minutes. Move the onions to the side and add the chicken, dusting off as much flour as possible. Brown on one side for two minutes, flip once and brown for two more minutes. Stir onions and chicken together. Add squash, garlic, ginger and jalapeño. Stir to combine. Add remaining cumin and turmeric, stir to coat. Add the vegetable broth and coconut milk. Scrape the browned bits from the bottom of the pot. Add the peanut butter. Stir until incorporated. Bring to a boil, turn the heat down to low and simmer, covered, for about 20 minutes. Remove cover, stir and allow to simmer for another 5 minutes. Stir in the spinach and most of the cilantro, reserving a bit to finish. Test the squash and chicken for doneness. If ready, taste for salt and pepper. Add the lime juice a bit at a time until the flavors really pop. Serve immediately with a wedge of lime, topped with remaining chopped cilantro and chopped peanuts. Serve alone or with rice on the side.Sometimes you might feel adventurous with food, trying a new sauce or funny looking vegetable. Other times, all that sounds good is your grandma's tried and true hotdish. We'll strive to bring you a little bit of both with the Brainerd Dispatch's new food column, Puttin' on the Mitts with DeLynn and Chelsey.We're excited to take on this new venture and provide our readers with traditional recipes and those with a twist. Our concept is to show you two takes on a similar recipe. From DeLynn's versions of more familiar recipes to Chelsey's experimental take on everyday foods, we hope to provide something for everyone.In this first installment, we're taking one of the season's quintessential dishes - stew - and giving readers a chance to try a more traditional variation and an ethnic-inspired version.While we may have different approaches to cooking, there is one thing we can agree on - putting on the mitts and having fun. And we want you to be a part of it.Do you have a recipe you've been wanting to try but don't know where to start? Or maybe two tater tot hotdish recipes you can't decide between for a family dinner? Enlist "The Mitts." (That's us.) Email us at themitts@brainerddispatch.com and we'll do our best to demystify the kitchen, no matter your cooking style.I'm DeLynn, the mother of a 4-year-old girl who likes what she likes: mashed potatoes, pizza, chicken nuggets, spaghetti and peanut butter sandwiches. I know, probably par for the course for her age, but cooking for her as well as my husband who thinks black pepper is spicy can be a real chore. I cook what I know and what's familiar. It's easier on me and it's what works for my family.
At the top of my list of faves is my mom's beef stew recipe. It's one of the few things I can do just about as well as she could. It's never tasted exactly like hers, but is a real close second. Now that my mom is gone, I want to perfect it and pass the recipe on to my daughter when she's older. I don't think beef stew will ever get old, especially on a cold day.Mom's Beef StewTwo packages (about 2 pounds) of beef stew meat (venison works well too)5 or 6 large potatoes, peeled and cut1 bag of mini carrots½ package of Lipton Onion Soup Mix1-2 cans of cream of mushroom soup1 soup can of waterSplash or two of Kitchen Bouquet Browning and Seasoning Sauce (for color)Salt and pepper to tasteBrown the stew meat on low heat in a large saute pan. When the meat is nearly done, add the half a package of Lipton Onion Soup Mix, one can of cream of mushroom soup, a soup can of water and a few splashes of Kitchen Bouquet. Stir well and simmer for 5-10 minutes. Taste for flavor and add salt and pepper as needed.Put the potatoes and carrots into a slow cooker. Add the meat mixture. Stir well. Turn crockpot on low and cook for 6-8 hours. If after several hours of cooking the gravy doesn't seem like it's covering the mixture enough, add the second can of cream of mushroom soup with some additional water if needed. Stir again, cover and continue to cook. If cooking on high, check potatoes and carrots for doneness after about 4 hours and proceed from there.I usually serve pull-apart bread and butter as a side.Chelsey here. For me, cooking began as an almost academic exercise. I wanted to learn how, so I studied cookbooks and read them cover-to-cover. Without a whole lot of confidence, I followed recipes closely and was stumped by recipe writers insisting I add an ingredient "to taste." To taste? Why can't you just tell me how much to add?[[{"type":"media","view_mode":"media_preview","fid":"1262489","attributes":{"alt":"","class":"media-image","height":"180","typeof":"foaf:Image","width":"180"}}]]Well, dear readers, prepare yourselves for a whole lot of "to taste" in my recipes. When I learned the importance of tasting, with the help of my professional cook of a fiance, it took my cooking to a whole new level. Once afraid to deviate from instructions, I rarely follow recipes any longer, preferring to read over several and develop my own based on what's in the fridge and what I've been curious to try.I'm almost always adding a bit more spice, a splash of vinegar or a dash of salt. It's hard to put a finger on, but you'll know when you've hit the sweet spot with your dish when your first reaction is, "Mmmmmm."The recipe I've written here is my take on an ethnic stew that honors the season, but I encourage you to substitute what works for you. Prefer a milder taste? Replace the jalapeño with an Anaheim or sweet banana pepper. Use pork instead of chicken. Don't be afraid to draw outside of the lines.Coconut Chicken and Squash Stew1 1/4 pounds butternut squash, cut into 1-inch cubes1 small onion, chopped1/2 jalapeño, finely chopped (optional)3-4 large cloves garlic, minced1-inch knob ginger, minced3 cups baby spinach, roughly chopped1/4 cup cilantro, choppedJuice from 1/2 large lime1 pound boneless, skinless chicken breast, cut into bite-sized pieces2 1/2 teaspoons ground cumin1/4 teaspoon turmeric1/4 cup all-purpose flour1 cup vegetable broth1 15-ounce can coconut milk2 tablespoons peanut butter1 tablespoon neutral-flavored oil, such as canola1/4 cup lightly salted peanuts, choppedLime wedges to serveSalt and pepper to tasteCombine flour with 1/2 teaspoon cumin and 1 teaspoon salt. In a quart-sized resealable plastic bag, toss chicken pieces with flour mixture to coat. Set aside.In a Dutch oven, heat the oil over medium heat. Add the onion and saute, stirring frequently, about five minutes. Move the onions to the side and add the chicken, dusting off as much flour as possible. Brown on one side for two minutes, flip once and brown for two more minutes. Stir onions and chicken together.Add squash, garlic, ginger and jalapeño. Stir to combine. Add remaining cumin and turmeric, stir to coat.Add the vegetable broth and coconut milk. Scrape the browned bits from the bottom of the pot.Add the peanut butter. Stir until incorporated. Bring to a boil, turn the heat down to low and simmer, covered, for about 20 minutes. Remove cover, stir and allow to simmer for another 5 minutes. Stir in the spinach and most of the cilantro, reserving a bit to finish.Test the squash and chicken for doneness. If ready, taste for salt and pepper. Add the lime juice a bit at a time until the flavors really pop.Serve immediately with a wedge of lime, topped with remaining chopped cilantro and chopped peanuts.Serve alone or with rice on the side.Sometimes you might feel adventurous with food, trying a new sauce or funny looking vegetable. Other times, all that sounds good is your grandma's tried and true hotdish. We'll strive to bring you a little bit of both with the Brainerd Dispatch's new food column, Puttin' on the Mitts with DeLynn and Chelsey.We're excited to take on this new venture and provide our readers with traditional recipes and those with a twist. Our concept is to show you two takes on a similar recipe. From DeLynn's versions of more familiar recipes to Chelsey's experimental take on everyday foods, we hope to provide something for everyone.In this first installment, we're taking one of the season's quintessential dishes - stew - and giving readers a chance to try a more traditional variation and an ethnic-inspired version.While we may have different approaches to cooking, there is one thing we can agree on - putting on the mitts and having fun. And we want you to be a part of it.Do you have a recipe you've been wanting to try but don't know where to start? Or maybe two tater tot hotdish recipes you can't decide between for a family dinner? Enlist "The Mitts." (That's us.) Email us at themitts@brainerddispatch.com and we'll do our best to demystify the kitchen, no matter your cooking style.I'm DeLynn, the mother of a 4-year-old girl who likes what she likes: mashed potatoes, pizza, chicken nuggets, spaghetti and peanut butter sandwiches. I know, probably par for the course for her age, but cooking for her as well as my husband who thinks black pepper is spicy can be a real chore. I cook what I know and what's familiar. It's easier on me and it's what works for my family.[[{"type":"media","view_mode":"media_preview","fid":"1262487","attributes":{"alt":"","class":"media-image","height":"180","typeof":"foaf:Image","width":"180"}}]]At the top of my list of faves is my mom's beef stew recipe. It's one of the few things I can do just about as well as she could. It's never tasted exactly like hers, but is a real close second. Now that my mom is gone, I want to perfect it and pass the recipe on to my daughter when she's older. I don't think beef stew will ever get old, especially on a cold day.Mom's Beef StewTwo packages (about 2 pounds) of beef stew meat (venison works well too)5 or 6 large potatoes, peeled and cut1 bag of mini carrots½ package of Lipton Onion Soup Mix1-2 cans of cream of mushroom soup1 soup can of waterSplash or two of Kitchen Bouquet Browning and Seasoning Sauce (for color)Salt and pepper to tasteBrown the stew meat on low heat in a large saute pan. When the meat is nearly done, add the half a package of Lipton Onion Soup Mix, one can of cream of mushroom soup, a soup can of water and a few splashes of Kitchen Bouquet. Stir well and simmer for 5-10 minutes. Taste for flavor and add salt and pepper as needed.Put the potatoes and carrots into a slow cooker. Add the meat mixture. Stir well. Turn crockpot on low and cook for 6-8 hours. If after several hours of cooking the gravy doesn't seem like it's covering the mixture enough, add the second can of cream of mushroom soup with some additional water if needed. Stir again, cover and continue to cook. If cooking on high, check potatoes and carrots for doneness after about 4 hours and proceed from there.I usually serve pull-apart bread and butter as a side.Chelsey here. For me, cooking began as an almost academic exercise. I wanted to learn how, so I studied cookbooks and read them cover-to-cover. Without a whole lot of confidence, I followed recipes closely and was stumped by recipe writers insisting I add an ingredient "to taste." To taste? Why can't you just tell me how much to add?
Well, dear readers, prepare yourselves for a whole lot of "to taste" in my recipes. When I learned the importance of tasting, with the help of my professional cook of a fiance, it took my cooking to a whole new level. Once afraid to deviate from instructions, I rarely follow recipes any longer, preferring to read over several and develop my own based on what's in the fridge and what I've been curious to try.I'm almost always adding a bit more spice, a splash of vinegar or a dash of salt. It's hard to put a finger on, but you'll know when you've hit the sweet spot with your dish when your first reaction is, "Mmmmmm."The recipe I've written here is my take on an ethnic stew that honors the season, but I encourage you to substitute what works for you. Prefer a milder taste? Replace the jalapeño with an Anaheim or sweet banana pepper. Use pork instead of chicken. Don't be afraid to draw outside of the lines.Coconut Chicken and Squash Stew1 1/4 pounds butternut squash, cut into 1-inch cubes1 small onion, chopped1/2 jalapeño, finely chopped (optional)3-4 large cloves garlic, minced1-inch knob ginger, minced3 cups baby spinach, roughly chopped1/4 cup cilantro, choppedJuice from 1/2 large lime1 pound boneless, skinless chicken breast, cut into bite-sized pieces2 1/2 teaspoons ground cumin1/4 teaspoon turmeric1/4 cup all-purpose flour1 cup vegetable broth1 15-ounce can coconut milk2 tablespoons peanut butter1 tablespoon neutral-flavored oil, such as canola1/4 cup lightly salted peanuts, choppedLime wedges to serveSalt and pepper to tasteCombine flour with 1/2 teaspoon cumin and 1 teaspoon salt. In a quart-sized resealable plastic bag, toss chicken pieces with flour mixture to coat. Set aside.In a Dutch oven, heat the oil over medium heat. Add the onion and saute, stirring frequently, about five minutes. Move the onions to the side and add the chicken, dusting off as much flour as possible. Brown on one side for two minutes, flip once and brown for two more minutes. Stir onions and chicken together.Add squash, garlic, ginger and jalapeño. Stir to combine. Add remaining cumin and turmeric, stir to coat.Add the vegetable broth and coconut milk. Scrape the browned bits from the bottom of the pot.Add the peanut butter. Stir until incorporated. Bring to a boil, turn the heat down to low and simmer, covered, for about 20 minutes. Remove cover, stir and allow to simmer for another 5 minutes. Stir in the spinach and most of the cilantro, reserving a bit to finish.Test the squash and chicken for doneness. If ready, taste for salt and pepper. Add the lime juice a bit at a time until the flavors really pop.Serve immediately with a wedge of lime, topped with remaining chopped cilantro and chopped peanuts.Serve alone or with rice on the side.
The Trust Project
