Halloween Treats and a Trip to England

"Witches Cauldron Stew"

"Spooky Spider Salad"

"Ghoul's Graveyard Mud Pudding"

For once in my life I'm actually ahead of the game. Here's Halloween - three weeks early!! I'm off to England shortly and when I return the festitives will be in full swing. 

In our house Halloween is undoubtedly the number one candy day of the year.  Pillow case after pillow case is hauled home, bursting with Tootsie Rolls, Skittles, gummy worms and every available fun-sized bar.  It’s a kid’s culinary paradise.

While not wanting to rain on the candy parade, I do make a sporting attempt to provide some semblance of healthy macronutrients to balance out the sugar frenzy.

I present these offerings in the manner of the occasion, beef and barley stew served in a witch’s cauldron, a salad bursting with health and vitality closely watched by some sinister spiders (fashioned from olives).  For dessert a chocolate mud pudding graveyard, complete with dirt (crumbled Oreo’s) and topped with a cookie tombstone, is sure to please.  I’ve provided a sinfully delicious recipe for the mud pudding but if you want to hold out for a healthier version (or a quicker one), simply use a low fat pudding or soy pudding from the supermarket.  It won’t be quite as delicious as the homemade but I don’t think you’ll get any complaints.

If you’re worried you’re going to spend Halloween in the kitchen and miss all the fun, don’t.  These recipes can be made ahead of time, indeed they benefit from a little time to develop their fullest flavors.  You won’t miss a minute of trick or treating.  Happy Halloween!

 

Witches Cauldron Beef  and Barley Stew;

This is a perfect meal that will warm you through after venturing out in the cold for trick or treating. It looks like a lot of ingredients but don’t be put off.  You don’t have to use all the root vegetables, especially if you’re serving barley with it.  Many of these ingredients will probably be lurking in your fridge. 

Heat the oven to 300F

1 1/2 lbs of lean stewing beef

1 tablespoon of all purpose flour

salt and pepper

1 tablespoon of minced rosemary

1 large onion, chopped

4 carrots, peeled and chopped

4 sticks of celery, chopped

4 parsnips, peeled and chopped

4 medium potatoes, washed and quartered, skins left on

2 garlic cloves, chopped

1/2 cup of red wine

3 1/2 cups of organic beef stock

2 tablespoon of tomato puree

1 tablespoon of Worcestershire sauce

1 tablespoon of cornstarch

1 tablespoon of butter
Sprinkle of fresh parsley

Pat the beef dry with paper towels. Combine 2 tablespoon of all purpose flour, minced rosemary, salt and pepper in a large zip lock bag. Add the beef cubes and shake until the beef is lightly covered in the flour mixture.

In a large Dutch oven or pan, heat a couple of tablespoons of olive oil. Brown the beef, do this in batches as you don't want to overcrowd the pan.

When the meat is browned, set aside on a large plate or bowl, cover with aluminum foil. Add the onion to the pan along with a tablespoon more oil if necessary, saut