Hey Erica, I need a little help in the kitchen...

You know, making the sauce.

Recipe Share - Angle's Kitchen Sink Beef Stew

The ingredients:
2 red onions, diced
2 habañeros, minced
1 small bunch of scallions, chopped fine
1 large clove elephant garlic, minced
3lb beef, 3/4-inch cubes (or so)
1 bay leaf

2 green peppers, diced
10-12 carrots, diced
1 green apple, diced
3 beets, diced
1 big bunch spinach, chopped

In the big-ass pot:


Heat a cop or so of olive oil, add onions, garlic, habañeros, scallions, salt and pepper to taste, bay leaf.

When soft, add the beef and brown thoroughly. When it's sufficiently brown, turn pot to low and cover. Let simmer for 1 hour 2 hours, stirring at the mid-way point if you want, be we also want to keep all the moisture in. So leave it alone already!

After those couple hours, when the meat is really tender, add all the other stuff. Stir thoroughly, cover, simmer for another hour or so, stirring occasionally.

Add some cornstarch and flour, just a little of each, to thicken everything up, and black pepper to taste.

Serve over rice or pasta.

UPDATE: Wow, this was good. And chock full of healthy.

Recipe Share - Angle's Split-pea and Ham

The materials:
Chop fine: 2 red onions
Dice: 1 red pepper, 1 yellow pepper
Mince fine: 3 red cherry peppers, 2 habaneros
2 tbsp crushed red pepper
Fresh-ground black pepper
1 bay leaf
Some fresh rosemary, thyme, and basil, chopped

7-8 carrots, sliced thin
2 ham hocks, scored plentifully to about a 1/2 inch depth
One package cooked ham, 2-3 lb, diced into 1/2" cubes
2 lbs split green peas



In a large pot (I use a 9-qt Lodge cast iron Dutch Oven - I love that thing):


Heat a 1/2-cup or so of olive oil, throw in the onions until they start getting soft and translucent, then throw in all the peppers. Sweat for 2-3 more minutes.

Add ham hocks, cover with water, add bay leaf, herbs, crushed red pepper and grind as much black pepper as you'd like in there.

Bring to a boil, then simmer covered for 1.5 hours.

Remove ham hocks.

Add diced ham, carrots, and split peas.

Bring to a boil, cover and simmer low, stirring occasionally, for as long as it takes to soften split peas to aaaaalllmost a mush. You want them to be plenty soft, but you want some texture in there, not baby food. My rule is, if vigorous stirring makes mush, stir gently just enough to mix everything one last time (the veggies tend to float) and turn off heat.

Let sit uncovered for another 1/2 hour or so, to let any remaining water get absorbed/evaporate.

Done! One-pot cooking at its finest.

Now, judging from my sample just a few minutes ago, this is freakin' hot. So, again, adjust the cherry/habanero/crushed peppers to taste.

Recipe Share - Angle's Jambalaya

Meats:
Brown 3 lbs ground beef
Cut 6 links hot italian sausage and 5 links andouille sausage into 1/2-inch slices (about 2.5 lbs worth of sausage total), brown that shit right up

Veggies:
Dice two bell peppers (any color, I used 1 yellow and 1 orange)
Mince 2 habaneros, very fine
Dice 2 red onions
Chop finely a bunch of fresh mint and a bunch of fresh basil

Liquids:
In any pot, bring to a boil 4 cups of water with 2 "servings" of low-sodium chicken boullion and 1 pack of that dried onion dip/soup crap. Turn off heat, let cool a bit, stir in 1 pint heavy cream

Dry:
2 tbsp crushed red pepper
2 tbsp ground black pepper
2 cups basmati rice

In a large oven-safe pot & lid combo, add any lube you prefer (olive oil, butter, bacon fat), and heat the onions until slightly soft, then add the rest of the veggies and stir until it's all getting soft and sweaty.

Add the remaining ingredients, stir thoroughly, and pat down with your stirring spoon so everything is as covered as possible by liquid (but no loose liquid on top). Add a little water if you need, but you'd rather pack it down just tight enough to get everything to the level of the liquid than add too much liquid.

Cover and put in 350 degree oven for 1.5 hours.

This came out great, perfect texture on the rice and the sausage bits, quite spicy. (I have a high tolerance for heat, and so does Erica. It had a nice, slow burn to us, but might be too much for others. Adjust red pepper and habaneros to your own liking.)