Gypsy Stew

My sister Karen Holyoak is really talented in the kitchen, and has a knack for finding recipes that use healthy foods in unexpected ways. For instance, this stew contains sweet potatoes and prunes. It is savory, though, and reminds me of Fall. It is one of the tastiest stews I have ever eaten!

4 Tbsp. olive oil

2 c. chopped onion

1/2 c. chopped celery

2 cloves garlic, crushed

1lb. stew meat

2 c. diced peeled sweet potatoes 

2 tsp. paprika

1 tsp. ground turmeric

1 tsp. dried basil

1 tsp. salt

1 pinch ground cinnamon

1 pinch cayenne pepper

1 bay leaf

3 c. chicken or beef stock

1 Tbsp. tamari 

1 c. chopped fresh tomato

1/2 c. chopped prunes

1/2 c. sliced carrots

1/2 c. sliced mushrooms

In the oil, sautee: onion, celery, garlic, stew meat, and sweet potatoes about 5-10 minutes, until meat is cooked through. Add seasonings and stir to blend. Then add stock and tamari, and cover and simmer for about 15 minutes. Add remaining ingredients and simmer until vegetables are tender, about 15 minutes more.

Antonio Stew

This recipe is from my Granny, and was obtained by my Dad and my Uncle Al. Here's the long story on the stew, from my Dad:

"Antonio Stew?  Really long story.  See, there was this alfalfa field... like 40 acres or so, owned by Mrs. Mazetti.  She was a cantankerous old woman with a history of chasing off kids with her shotgun... or at least that was the rumor we all heard as kids.  One poor sap even got shot in the butt with rock salt... at least that is how the story went.  Mrs. Mazetti's field was right across the street from Sequoia School, with a dirt road between them.  That dirt road was Locust Street... and if you headed south on it for half a mile, you'd get to where I lived... in sandy soil in a bunch of tumble weeds, with a fish-and muskrat-filled, tree-lined drainage ditch on one edge of our property.

"Well, one day, a sheepherder with a shepherds trailer and a couple of border collies and a flock of sheep showed up in the fields of Mrs. Mazetti... they were there to graze for a month or two on the already harvested alfalfa stalks in the fall.  The year was 1964, and the sheepherder was an old Basque man named Antonio.  Alan and I would go visit him, usually on weekends while we were running around, and we'd tell him the latest news and he'd tell us about raising sheep and such.  He hadn't heard that President Kennedy had been assassinated.  He had no radio or TV... just his traveling bunkhouse.  But he invited us in for lunch... and it was a lamb stew that was absolutely mouth-watering.  It was spicy, the lamb was braised; there were potatoes and other vegetables... but the lamb was so delicious.  We rarely ate his meager meal, but he was insistent that we try it... and it was wonderful.

"Alan did his best to remember how Antonio created this dish, and my mom tried to recreate it... it was close, but there is no better lamb stew than that created in the small confines of a sheepherders meager surroundings.

"By the way, one day, Antonio and the sheep were gone... on to 'greener pastures'.  A couple of years later, Alan, Rod and I were riding our bicycles following the railroad tracks all over the countryside surrounding Manteca... near the "Bargain Barn"... a flea market weekend business held in a former WWII Magnesium plant... and we could see a sheepherder in a field in the distance.  I think we recognized the well-trained dogs first... then there he was... Antonio.  It was a sweet reunion... he was so glad to see how we had grown... and we were glad to see the old Basque sheepherder was still alive and doing what he loved.  And yes, quickly came the aroma of a fresh batch of Antonio Stew as only Antonio knew how to create it."

lamb meat - 3 or 4 lbs.
cooking oil (enough to brown the meat)
salt, to taste
1 onion, chopped
2 cloves of garlic, minced
1 small dry red pepper, finely minced
3 or 4 Del Monte hot chili peppers, chopped
2 1/2 tsp. Louisiana hot sauce
potatoes, in chunks
peas, frozen or canned

Brown lamb meat in cooking oil. Drain. Add salt, and transfer to cooking pot. Add all ingredients except for potatoes and peas. Simmer until tender. Add potatoes and simmer. Add peas, and simmer a little longer.

Laura's Black Bean Soup

My good friend, Sher, once listed off to me the yummy ingredients their family used as a taco bar for dinner. I basically took that list, and made a soup of it.

1 large onion, chopped and sauteed in soup pot
2 cloves garlic, crushed and sauteed with the onion for a few minutes
2 cans black beans
1 can tomato sauce
1 small pkg. frozen corn
1 fresh bunch cilantro, chopped
juice of 1/2 of a fresh lime
4 c. broth (I use water and rapunzel bullion)
2 large tomatoes, diced

Mix all ingredients and heat through, but do not overcook. Serve with frito chips, diced avocado, sour cream, and shredded cheddar cheese.

Tortellini Soup

My sister Karen, who is a whiz in the kitchen, has inherited our mother's knack for finding great recipes. This is a recipe Karen gave me which has become a personal favorite.

1 large onion, chopped
1 clove garlic, minced
1 pkg. frozen chopped spinach
2 cans chopped Italian tomatoes
1 can cannelloni beans
6 cups vegetable broth
1 tsp. basil
pinch of oregano
1 pkg. dry cheese-filled tortellini

Sautee onion in bottom of soup pot. When onion is soft, add garlic. Cook until just brown. Add broth, to deglaze the pot. Add remaining ingredients, and serve just as the tortellini are soft. Top with parmesan cheese.