1. My mom used to make this cider during the holidays; it tastes like Christmas and home to me. We had some with this GF pumpkin bread (there were some gluten free-ers in da house) while we carved spooky pumpkins and enjoyed this lovely fall season.
2. The main dish for Sunday dinner last week was honey-lime chicken enchiladas. It was suggested by one attendee that these taste Cafe Rio-like. I'm not here to confirm or deny, but anything worthy of that comparison is at least worthy of trying. That should be a good enough hint.
3. A tangy beef stew recipe adapted from here.
- 2 pounds bottom round, well trimmed and cut into 2-inch pieces
- 3/4 cup all-purpose flour
- 1/4 c olive oil
- 2 onions, diced
- 1 6-ounce can tomato paste
- 1/2 cup red wine vinegar
- 6-8 large potatoes, diced
- 1lb carrots (either baby, or cut)
- 2 cups beef broth (or any broth, really)
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 package frozen peas, thawed
- Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
- Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours, or on high for 5 hours. Add the peas and heat through.