Thursday, May 13, 2010

"The Works"


This recipe takes flavor to a whole new level. It is fresh and savory, garlicky and spicy, and flavorful but not overpowering. Seriously, this meal is the whole deal. So let's cook!

Step 1:

1 1/2 lbs. Sirloin Steak
1 tbsp oil
28 oz canned tomatoes
2 bay leaves
2-3 tomatoes, diced

Heat a tablespoon of oil in a deep skillet. Cut up a pound of Sirloin Steak, or any cut of lean beef. Saute, the beef on high until it looses its pink color. Add diced tomatoes and diced fresh tomatoes. Add a little salt and a the bay leaves, cover and let simmer on low for about an hour.

Step 2:

2 medium potatoes, cubed
2 onions, cubed
2 bell peppers, cubed
2 carrots, cubed
1 eggplant, cubed
2 zucchini, cubed
2 parsnips, cubed
2 turnips, cubed

Heat the oven to 375 F. Cube the potatoes and onions and place on one baking sheet, pour a small amount of olive oil on the baking sheet and stir the veggies to coat. Place the sheet on the top rack in the oven. While that begins to bake, cube the bell peppers and carrots of similar size and place on the second sheet. Repeat with the coating of oil. Place in the oven on the bottom rack. While this is baking cut up the parsnip and turnip, also of similar size and check on the potatoes in about 10 minutes. If they have begun to brown, they are ready.

In a large, empty pot place the browned potatoes and onions in. On the now empty baking sheet place the parsnips and turnips. Repeat with the coating of oil. Transfer the bottom baking sheet to the top and then put the parsnips and turnips on the bottom rack. This is done for even baking. Lastly, cube the eggplant and zucchini, and wait for the other veggies to finish baking. Once they are, add them to the pot and on the 2 empty baking sheets place the eggplant and zucchini. Repeat with the coating of oil and bake in the oven until ready.

Step 3:

1 lb of Linguine noodles

While the last of your veggies are baking, take out another pot to cook the pasta in. Follow the directions for the pasta on the box. Coat with oil and set aside.

Step 4:

(without water added, yet)

Check back with the eggplant. If it is ready and beginning to brown add it to the main veggie pot and then check your meat. By now, it should be tender when pierced with a fork. Add it to the pot with all of the veggies and then pour in enough water to double the amount that was in the pot. The consistency should be that of a hearty soup. Bring the stew to a boil and add salt and pepper to taste, simmer for 5 minutes to blend the flavors together.

Step 5:

1/2 English cucumber,
mandolin-ed or grated
2 cloves of garlic, crushed
1/2 cup of vinegar
Salt and Pepper

In a small bowl stir together all of the ingredients. Set aside.

Step 6:

1 can of Salsa (I use Trader Joes)
1/2 or more of Jalapeno, diced
Fresh Cilantro, chopped
1-2 Fresh tomatoes

In a food processor, pulse all of the ingredients together. Set aside in a bowl.

Step 7:

A pot of stew.
A pot of noodles.
A bowl of Cucumber salad.
A bowl of Pureed Salsa.

There is no right or wrong in this but basically you just pour yourself a bowl of veggie stew and add as many noodles as you like. Top it off with some salsa and cucumber salad. To eat, just stir together and enjoy, to make it easier use both a spoon and a fork :)

Step by step, Hope.


  1. My gosh this looks soooooooo good! And so simple to make. I need to add a new twist to my weekly menu and this is perfect. Thanks for sharing the step by step instructions. I cant wait to dig in :)

  2. I tried this recipe two days ago, and I gotta say usually I dont like eating the same thing on the next day; but I really enjoyed having this for lunch two das now. Very Yummy!

  3. I know!!!! My sister in law introduced me, and I have been hooked ever since :)