Thursday, January 31, 2008

Carne Guisada


  • 2 tablespoons cooking oil
  • 2 pounds beef stew meat
  • 1 can diced tomatoes with green chilis
  • 10 ounces beef broth
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1teaspoon ground cumin
  • 1 teaspoon black pepper
  • salt to taste
  • tortillas or rice
  • garnishes: cheese, sour cream, salsa, lettuce
  1. Heat oil in a large saucepan over medium high heat.
  2. Cook beef until evenly brown. Pour off excess fat.
  3. Stir in tomatoes, beef broth and water.
  4. Season with garlic, chili powder, cumin, black pepper, and salt.
  5. Place in slow cooker, and cook on low for 8 to 10 hours.
  6. Serve in tortillas or over rice.

Tim's Rating: 9/10
Liz's Rating: 8/10

Notes: The result has a lot of liquid. If you want it more like traditional taco meat, put in 1/2 the broth and change the canned tomatoes to 1/2 can tomato paste.

Tuesday, January 29, 2008

Split Pea Soup with Kielbasa


  • 1 pound dried split peas
  • 10 cups water
  • 1 pound kielbasa, sliced
  • 1 Tablespoon Penzey's chicken soup base
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 bay leaves

  1. In a 5 quart slow cooker, combine the peas, water, kielbasa, bouillon, carrot, celery, garlic powder, oregano, bay leaves, and onion.
  2. Cover, and cook on High for 4 to 5 hours.
  3. Remove bay leaves before ladling into bowls.
Tim's rating: 8/10
Liz's rating: 5/10

Notes: Next time I think I will brown the kielbasa slices prior to adding them to the slow cooker.

Friday, January 4, 2008

Tasty Travels: Venice

We had lunch at Trattoria All' Antico Pizzo.
I cannot find a website, but the address is:
Rialto- S. Polo, 814. 30125 Venezia.
Tel. 041.5231575
Mixed salad. Fish risotto.
Spaghetti pomodoro and roast chicken.
Lasagna and calamari.
We returned to Trattoria All' Antico Pizzo for dinner one of the following nights.
To get there, cross the Rialto Bridge so that you are on the Rialto side, with your back to the bridge. Walk straight down the street in front of you, until you see these street signs (and the sign above). Turn left on Calle Bo and follow the arrows.
Risotto with scampi and arugula.
Spaghetti with mussels, clams and prawns.
Lemon curd something.
Sgroppino, an after dinner drink/dessert: limoncello shaken with vodka, prosecco, and ice cream. Delicious!

We had a wonderful lunch at this unnamed restaurant on Murano.
Mixed salad "pizza diavolo"
Spaghetti ragĂș.
We also enjoyed a delicious lunch at Acqua Pazza.
I wish it was warm enough to sit on their beautiful patio!
First we started with bruschetta and a Caprese salad.
Tim had the gnocchi di grano saraceno alla sorrentina, which he declared his favorite dish of the trip.
I had a pizza topped with arugula.
We had some limoncello for dessert.

Our last night, we had dinner at one of our favorite restaurants, Vini da Gigio.
I started with penne with gorgonzola and pistachios.
Tim started with arugula ravioli.
My main course was grilled squid, the same course I ordered on our last visit. It is simply fantastic.
Tim had the sole.
For dessert, I had the Sgroppino, and Tim had ice cream layered with almonds and nougat.