1. Headline
  1. Headline

Video: Yummy Halloween! Savory beef and pumpkin stew

TODAY recipes
updated 10/28/2011 10:30:10 AM ET 2011-10-28T14:30:10

Recipe: Hibiscus tea with vodka and citrus

Ingredients
  • 4 cups water
  • 2 cups (2 ounces) dried hibiscus flowers or dried rose petals (can be found at specialty Latin markets)
  • 1 3/4 cups sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 cup vodka, chilled
  • 1 cup ice
Preparation

In a medium saucepan, combine the water, hibiscus flowers, and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally, until the sugar has dissolved. Allow the mixture to cool for 25 minutes. Add the lemon juice, lime juice, and vodka.

Place the ice in a tall pitcher. Strain the hibiscus tea into the pitcher and discard the flowers. Refrigerate until ready to use.

Prep Time: 3 minutes

Cook Time: 5 minutes

Inactive Prep Time: 25 minutes

Serving Size

Serves 4 to 6

Recipe: Beef and pumpkin stew

Ingredients
  • 1 - 11 ounce pumpkin, clean and seeded
  • 3 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons all-purpose flour
  • 1 cup dry Marsala wine
  • 1 pound pumpkin cubes, cut into 2-inch cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 2 1/2 cups beef broth
  • 1 can black beans with juice
  • 2 tablespoons fresh chopped flat-leaf parsley (optional)
  • Crusty bread, for serving
Preparation

Preheat oven to 350 degrees F. Line a baking sheet with foil.

In a large soup pot, heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to medium-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the pumpkin, black beans and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and pumpkin. Bring the stew to a boil over high heat, then reduce the heat to low and simmer covered, for 1 hour.

While the stew is simmering, place the pumpkin on the baking sheet with pumpkin top on the side. Roast the pumpkin in the middle of the oven for 1 hour.

After an hour, remove the pumpkin and pour the stew into the pumpkin. Place the top of the pumpkin on top to cover. Turn off the oven. Place the pumpkin back in the oven and let it sit for 30 minutes. Remove the pumpkin and season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley, if using. Serve with crusty bread alongside.

Serving Size

Serves 4 to 6

Recipe: Black forbidden rice with peaches and snap peas

Ingredients
  • Rice
  • 3 1/2 cups water
  • 2 cups black forbidden rice (recommended: Lotus Foods)
  • 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
  • 2 teaspoons kosher salt
  • Shrimp
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Peaches and snap peas
  • 1 tablespoon vegetable oil
  • 2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
  • 3 peaches, stone removed and cut into 1/4-inch-thick slices
  • Dressing
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup grapeseed oil
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
Preparation

For the rice: In a medium saucepan, bring the water, rice, ginger and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan ,and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.

While the rice is cooking, prepare the shrimp, peaches and peas.

For the shrimp: In a large non-stick skillet, heat the oil over medium-high heat. Add the shrimp, salt and pepper. Cook, stirring frequently until the shrimp are cooked through and opaque, about 5 minutes. Remove the shrimp and set aside to cool. Using paper towels, wipe the pan dry.

For the peaches and peas: In the same pan used to cook the shrimp, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.

For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.

Pour the dressing over the rice mixture. Add the shrimp and toss well. Serve warm or at room temperature.

Tips

Slightly under-ripe peaches will hold up better to the heat while cooking. If your peaches are ripened, sauté for 30 seconds less.

Recipe: Macaroon lollipops

Ingredients
  • Macaroons
  • 1 cup blanched slivered almonds
  • 2 large egg whites, at room temperature
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon pure almond extract
  • Zest of 1 medium orange
  • Orange food coloring, as needed, optional
  • 1 cup powdered sugar
  • Filling
  • 3/4 cup semi-sweet chocolate chips, recommended Ghirardelli
  • 1/4 cup heavy cream, at room temperature
  • Equipment
  • 12 wooden popsicle sticks
Preparation

For the macaroons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.

In a food processor, blend the almonds until finely ground.

In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute. Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes. Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using. Using a spatula, fold in the ground almonds and powdered sugar until combined. Using a small cookie scoop, scoop 8 to 12 (2-inch-diameter) circles of batter onto each baking sheet. Bake for 15 minutes until slightly puffed. Cool completely on the baking sheets, about 30 minutes.

For the filling: Place the chocolate and cream in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Refrigerate until thick enough to spread, about 25 minutes.

Spoon the filling onto the flat side of 1/2 of the cookies. Place the lollipop sticks in the middle of the filling and gently press the remaining cookies on top. Allow the filling to set at room temperature, about 1 hour.

Prep Time: 12 minutes

Cook Time: 17 minutes

Inactive Prep Time: 1 hour and 55 minutes

Serving Size

Makes 8 to 12 lollipops

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments

,

More on TODAY.com

  1. Nicole Tung / freejamesfoley.org via AP file

    Journalist James Foley's parents 'haunted' by how he died

    8/20/2014 7:35:14 PM +00:00 2014-08-20T19:35:14
  1. Cindy Ord / Getty Images

    6 things I wish I knew before getting a dog

    8/20/2014 5:25:06 PM +00:00 2014-08-20T17:25:06
  1. Savannah Guthrie via Twitter

    Savannah Guthrie, baby Vale send adorable birthday wishes to Al Roker

    8/20/2014 6:43:47 PM +00:00 2014-08-20T18:43:47
  1. Getty Images

    Dear celebrities, please stop straightening your hair!

    8/20/2014 8:31:41 PM +00:00 2014-08-20T20:31:41