Bouf à l'ancienne

This recipe is from Pamela. I made it about 5 years ago and had lost the recipe, but I remember it being very yummy. I just got the recipe from her again and made it last night. Delicious.

2 lbs beef (I used stew beef), cut into smaller chunks, if needed

2 cups WHITE wine

2 tablespoons oil

3 shallots, peeled and cut in 2

6 carrots, cut in rounds

1 bay leaf

1 tablespoon dried parsley

1 teaspoon dried thyme

1 can diced tomatoes

salt and pepper

1 teaspoon sugar

1 small can sliced mushrooms

The night before, combine everything but tomatoes and mushrooms in a large glass bowl. Cover and let marinate in the refrigerator for at least 12 hours. Turn pieces several times.

The next day, place beef mixture in a Dutch oven, add tomatoes, salt, pepper, and sugar, and simmer for 2 hours. Add the mushrooms and simmer another 30 minutes.

Remove bay leaf and serve with diced steamed potatoes (steam the potatoes while the mushrooms are simmering).

Apricot Bars

These were absolutely delicious. And so easy. Yum.

1 1/2 cup flour

1 1/2 cup rolled oats

1 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 3/4 stick salted butter, cut into pieces, plus more for greasing dish

1 10-12 oz jar apricot preserves

Grease a 8" square baking dish with butter. Mix everything but the apricot preserves in a large bowl until mixture is combined and crumbly. Press one half of the mixture into the prepared dish. Spread with 10-12 oz apricot preserves. Sprinkle second half of mixture on top and pat lightly. Bake at 350 for 30-40 minutes or until light brown. Let cool completely, then cut into squares.

Tapas plate with marinated chickpeas

This was a great and quick meal!

Serves 4

1 recipe marinated chickpeas

1/2 lb Manchego cheese, sliced

1/4 lb thinly sliced Serrano ham or prosciutto

1/2 cup mixed olives

1/2 small loaf country bread

Serve room temperature.

Marinated Chickpeas

This recipe is part of a tapas plate, but would also be great as an appetizer with slices of bread, crackers, etc.

15-oz can chickpeas, rinsed

1/2 cup raisins

1/4 cup chopped roasted red peppers

2 scallions, sliced

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons olive oil

2/3 teaspoon salt

1/4 teaspoon pepper

In a medium bowl, combine all ingredients. Serve at room temperature.

Sweet Potato Soup

We liked the flavor of this soup, but I think I'll add more sweet potato next time to make it a little thicker.

Serves 6

3/4 cup plain yogurt, divided (could also use sour cream)
1 Tablespoon canola oil
1/2 large sweet onion, sliced
1 teaspoon ground cumin
2 sweet potatoes, peeled and cubed (more for a thicker soup)
3 cups chicken broth
1 tablespoon chopped parsley or cilantro
1/4 cup toasted pumpkin seeds

Heat oil in a soup pot. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes. Puree soup with 1/2 cup yogurt and parsley/cilantro. Serve with a dollop of remaining yogurt and sprinkle of pumpkin seeds.