Hearty Winter Stew

Winter Beef Stew
1-1/2 pounds boneless beef chuck roast (cut the pieces into 1-1/4-inches each)
1 cup chopped onion
2 tsp. of canola oil
2 minced garlic cloves
1-1/2 pounds small red potato chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, divided into quarters
1/2 pound fresh mushrooms, cut into halves
1 can beef broth
1 cup apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 tsp. of salt
1/2 tsp. of dried thyme
1/2 tsp. of pepper
1 bacon strip, crumbled
Cook the meat and chopped onion, in oil, over medium-high heat. Continue to cook on all sides. Add the garlic and cook for an additional minute.
Drain the mixture and then add the potatoes, carrots, quartered onions, and mushrooms. In a separate bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme, and pepper. Pour the mixture over the meat.
Cover the stew and bake it at 325°F for two hours. Stir it occasionally. Continue to bake the stew, except this time uncovered, for 30-45 more minutes, until the stew becomes thick. Throw away the bay leaves, and sprinkle the stew with bacon.
Make large batches of hearty winter stew recipes, and share some with friends, or store the leftovers in the freezer to enjoy at a later date.

Food: Thanksgiving Turkey Burger With Cranberry-Mayo

Ingredients:

Directions:
1: In a large bowl combine the ground turkey, prepared stuffing, cheese, dried cranberries, and egg (add salt and pepper, if needed). Mix thoroughly.
2: Divide into four equal portions, and shape into four patties.
3: Heat oil in a large frying pan over medium-high heat.
4: Cook the patties until golden, about 5 minutes per side.
5: In a small bowl, stir together the mustard, mayonnaise and cranberry sauce.
6: Spread some cranberry mayonnaise mixture on the inside of the warmed buns.
7: Assemble your burgers with the lettuce and top patties with additional cran-mayo, as desired.
8: Enjoy! Goes nicely with a side salad or veggies and sweet-potato fries.

thanksgiving burger nicholas alahverdian
nom!

No more seafood by 2050?

There may be no more commercial fish stocks left in the sea by 2050, according to a new study cataloguing the global collapse of marine ecosystems.

It blames not just over-fishing, but also mankind’s wider attack on the health of ocean ecosystems, for instance from pollution. “Unless we fundamentally change the way we manage all the ocean species together, as working eco-systems, then this century is the last century of wild food,” says Steve Palumbi at Stanford University in California, US, who carried out the four-year investigation with colleagues.

new scientist nicholas alahverdianThe study is the biggest and most all-embracing effort yet to understand the productivity of the oceans and predict their future. Uniquely, it combines historical data on fish catches, some of it going back a thousand years, with analysis of marine ecosystems and experiments to bring marine life back to protected areas.  Continue reading No more seafood by 2050?