I had planned to post some recipes and introduce the first cookbook I am going to review but my household has been sick. I hope to get back on track this week.

Last week was week 2 of Plan to Eat Cook along challenge. I am finding that doing this challenge is making cooking more fun. I like seeing what others have to say about the recipes etc. So what did I attempt to cook last week? I tried Jamie’s Beef & Ale Stew pg. 180. In the book there is what is called a basic stew recipe and then 4 different versions to try. One is beef another is chicken, pork or lamb. I went with the beef because I knew it would be the most well received by my family. For the Ale I used Fosters. I noticed right away it was very soupy. I figured since it was going to simmer for 3 plus hours it would melt down and become more of a stew. The last 30 minutes of cooking on the stove top which I did you need to remove the lid. Even after doing that it was still just not getting thick.

I ran out of time to let it keeping cooking so I had to get to the topping. Topping for a stew you say? I know I thought the same thing but he gives you again four different topping choices. A pastry shell topping, dumplings, mashed potatoes and potato wedges. I had planned to use the dumplings but I had made mashed potatoes that I made the night before so I thought I would try those………

Yeah that did not work so well. It turned the stew into a mushy mess. I believe the problem was my mash potatoes have sour cream and cream cheese in them. I did not even think about that when I used them. Plus the stew(well more of a soup) was not thick enough. I was disappointed but the flavor was actually pretty good and I hope to try this again but change a few things. Instead of diced tomatoes I will use crushed tomatoes and I might cook it in the oven instead. Also if I can’t get it thick enough I will add cornstarch which I should have done but again I ran out of time and I wanted to try and follow the recipe as close as possible.  For the topping I would either try one of the other choices or make his recipe for the mashed potatoes.

Over all it did not turn out the best but I was happy with the flavor and think it has potential to be really good.

A little more about the cookbook. I love the pictures. Take the recipe I tried above.

Four wonderful pictures and pretty much every recipe has pictures of him making it. I am not a fan of the way he lays out his recipes I like a nice list so I know I am not forgetting anything and having it in paragraph form is a little hard but I can just add the recipe to my plan to eat recipe box and I can use that.

What to join in on the challenge? Here is week 3 meal plan. Happy cooking!

With fall in the air I am starting to pull out some of my favorite cold weather dishes. This one is at the top of my list. Its easy smells so good while it cooks and tastes even better!

Source: Fix-It and Forget-It Cookbook

Prep 15 min Cook Time: 4-6 hours

• 2 lbs ground beef
• 1 large onion, diced
• 28-oz can diced tomatoes
• 2 8-oz. cans tomato puree
• 1 or 2, 16-oz cans kidney beans, undrained
• 4-oz can diced green chilies
• 1 cup water
• 2 garlic cloves , minced or 1/2 tsp minced garlic
• 2 tbsp. mild chili powder
• 2 tsp. salt
• 2 tsp. ground cumin
• 1 tsp. pepper

1. Brown beef and onion in skillet. Drain. Place in slow cooker on Low.
2. Stir in remaining ingredients.
3. Cook on Low 4-6 hours.

Yields: 6-8 servings

What I do different. I only use 1-1/2 lbs ground beef I just think 2lbs is too much. If you like your chili really thick well by all means add the extra half pound of meat in. I also don’t add the full amount of chili powder. I have never seen a “mild” chili powder. I usually use around between 1-1/2 tbsp of chili powder. I also find it good to taste test to see if you want to add something. Also about half way through cooking if you can give the chili a stir and another taste test. I love to serve this with my homemade bread and some shredded cheddar cheese and taco chips. Yum Yum!!