My husband’s grandmother, Mildred Piziali.
For my Husband and Family Traditions.
For the Church’s Traditions.
As the Feast of All Souls is just around the corner it’s a time of year that I reflect on all our family and friends that have gone before us. I pray for them and ask for their prayers from heaven.
For “Ratatouille Moments”.
It’s true, that whenever I make it he shares with us fond memories of his grandma and of course we also enjoy the food. We hope you enjoy it too!
For Good Food, For Polenta and Stew:
You will Need:
1 package stew meat
1/4 c. unbleached flour
( salt and pepper- optional)
1 clove garlic
1- 6oz. can tomato paste
12 oz. water
1 tsp. Italian seasoning
1-2 tbsp. of butter
Preheat oven to 350 degrees F. In skillet on stove top warm a few tbsp of olive oil. Cover stew meat in flour salt and pepper. I use a ziplock bag and shake. Then brown well in skillet and cook through.
Meanwhile chop onion, carrots, and potatoes and place in a baking dish.
Now the Polenta- or “cornmeal mush”. Whenever I buy this people ask me how I use it. Polenta was/is a very good and affordable way to feed a large family. And it’s good for you too. But I warn you that this recipe, as the family says, “sticks to your bones.” So don’t over eat;) But it makes it a wonderful family recipe for a cold day with big appetites.
Here’s what I do. I buy it already prepared in the organic food section. It’s one less step but you can make it from scratch if you like. I buy it in a “roll” like this:
- 1 package stew meat
- ¼ c. unbleached flour
- ( salt and pepper- optional)
- Olive Oil
- 1 onion
- 6 carrots
- 4 potatoes
- 1 clove garlic
- 1- 6oz. can tomato paste
- 12 oz. water
- 1 tsp. Italian seasoning
- cooked polenta
- 1-2 tbsp. of butter
- Preheat oven to 350 degrees F.
- In skillet on stove top warm a few tbsp of olive oil. Cover stew meat in flour salt and pepper. I use a ziplock bag and shake. Then brown well in skillet and cook through.
- Meanwhile chop onion, carrots, and potatoes and place in a baking dish.
- To this add minced garlic, meat (drain fats), tomato paste, 6-12 oz. water, and Italian seasoning. Stir. Stew won't thicken and combine until it begins to cook.
- Put in oven and bake 20 min. Remove and stir. Ingredients will begin to mix well now. Continue cooking 40-50 more min. or until carrots are completely tender but not mushy.
- Now the Polenta- or "cornmeal mush".
- Buy it already prepared in the organic food section.
- Slice it and brown it slightly in the least amount of butter possible. (Don't skip the butter here though, it does makes a difference.) It should be slightly brown but not falling apart; this warms it up too.
- Serve together.
And to close, I am also thankful for:
- My son’s birthday this week.
- My husband on leave.
- Teaching Moments.
- Everyone Healthy.
What’s your soul food? What recipes have been passed down to you from loved ones? What are you thankful for today? Linked up with Thankful Thursday.