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Slow Cooker Guinness Beef Stew and Horseradish Mashed Potatoes

 guinness 5

Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.

I’m always rarin’ to go when it’s time to post a recipe – but I’m extra enthusiastic when it’s a recipe with beer! Cooking with beer is something I’m becoming increasingly passionate about and, with the emergence of so many craft beers today, the possibilities seem like they will forever be endless. This excites me; it excites me very much.

Now, using Guinness in a stew obviously isn’t new. In fact, it’s probably the first recipe I’d ever heard of that incorporated beer. “Those Irishmen!” I thought. I’m not sure what took me so long to make it, but boy was it EVER GOOD. Better late than never, I guess!

I strayed a wee bit from traditional Irish stew recipes by adding cremini mushrooms (there is just something about beer-soaked mushrooms – talk about some funghis! Ha. Haha.) and, instead of cubing potatoes to put in my stew, I decided to make a bed of horseradish mashed potatoes because I friggin’ love horseradish and why not?

Am I happy that I made these changes? Aw hell yeah! I adapted my recipe from Chef John. I omitted the sugar, bacon, and celery; I used beef stock rather than chicken, and shallots instead of onions. And, of course, I threw horseradish in my mashed ‘tatoes to add a tasty punch while complimenting the beef. And now I can’t help but think…Is a Guinness and beef pie with horseradish crust possible? Oh man. One day, one day…

This leaves great leftovers, too. If I ever own a restaurant, this will be on the menu.

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No Bake Energy Bites – Berry Chocolate & Cocoa Pecan

energy bites 2

 

I just couldn’t name these guys ‘Energy Balls’ with a straight face.

Lately I’ve been skipping the gym after work because I find myself too hungry. It’s been like this: eat dinner > work out. Of course, I justify it with, “I shouldn’t work out on an empty stomach anyway!” I knew that seemed lame, but it sounds even more lame written down and out in the open. Now that it’s nice out and Canada’s polar vortex has finally taken a hike, there should be no post-work day gym time excuses. Not wanting to walk from Point A (the car) to Point B (the gym) in -40 degree weather with ice crystals forming on your eyelashes, that to me is an acceptable excuse. (It still probably isn’t). But now that everything and everyone has thawed…it’s time to put my game face back on.

I wanted a quick and healthy snack that would be good to mow down right before heading in to pump iron (the weights on the machines are iron too, right?) This little snack is packed with healthy ingredients and, better yet, flavour. These do NOT taste like homemade dog treats, which yes, I’ve tried because they were made with all-natural ingredients and I was curious. So what?

I made two different kinds, because I’m an “options” girl. I went with Berry Chocolate and Cocoa Pecan.

The former ended up being my favourite!

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No-Noodle Vegetarian Lasagna In Under An Hour!

no noodle veggie lasagna fullLayers and layers and layers of yumminess is what this no-noodle vegetarian lasagna is made of. If you want to stay loyal to lasagna and refer to this as a life-altering vegetable casserole instead that’s fine – go ahead. Call it what you like. I’m not going to lie though – I enjoyed this more than a noodle-based lasagna. I feel like my relationship with vegetables has hit a brand new high; we’ve never been better! Perfect timing, since it’s almost market season.

This recipe is super flexible; add or substitute any vegetables you’d like. I went with zucchini, artichokes, eggplant, roasted red peppers, caramelized shallots and asparagus – all baked in a bath of my very own tomato sauce (you can use any of your favourites, though). Oh, and cheese! Mozzarella and ricotta – can’t forget the cheese. Sure, we’re making healthier choices and eating vegetables, but we’re not being silly and omitting la fromage. I would never.

Ah, but you’re probably asking yourself this: Why the heck would you make a lasagna without noodles?

And to that, my response is this: Why the heck not?

As someone who grew up turning her nose at most vegetables, I get it. I get that anything turned veggie may raise concern and deter people from wanting anything to do with it – especially meat and pasta lovers. This dish, however, is a winner – therefore your meat-y noodle-y argument is invalid. Thinly sliced zucchini and eggplant make for great support layers; artichokes and roasted red peppers add a wonderful tangy flavour.

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Kimchi and Pineapple Grilled Cheese

kimchi grilled cheese

Happy National Grilled Cheese Day!

I’m so glad that the grilled cheese sandwich gets it’s own day; it deserves it.  Between food trucks dedicating themselves to the gourmet sandwich and the Internet compiling lists and lists of wacky combinations, the grilled cheese game has evolved massively in my lifetime. I’m glad I’ve been here to see it, and grateful that I’ve been here to eat it.

I haven’t blogged about a grilled cheese sandwich in quite a while, so I was pretty excited to prepare something for today.

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Broccoli and Cheese Casserole

broccoli cheese casserole

I feel fortunate for being able to say that my list of nostalgic childhood comfort foods is a lengthy one; my life has had no shortage of delicious meals. I’ve been able to indulge in it all – from authentic pierogi to modest spur-of-the-moment elbow macaroni cooked in canned tomato soup base (judge me, I don’t care).

One of the poster comfort foods for my childhood is broccoli and cheese casserole; I have a few long-time friends who can vouch for this as they remember eating quite a bit of it when staying for dinner. My husband-to-be is not too fond of casseroles, but that will never stop me from whipping this up. I’ll just have to eat it all myself – such a travesty!

Cheddar is more commonly used in a recipe like this, but mozzarella adds a stretchyness that cannot be matched. I love both versions. Heck, if you’ve got both cheddar and mozza kickin’ around, use the two of them and all is right in the world.

This casserole is perfect for potlucks (despite that whole sharing thing), it makes a great side, or you can enjoy it as a meal. That’s what I typically do – I’ll gladly pass on everything else to have me two helpings of the brocc and ched cass.
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