2 lbs. beef, cut into cubes
First- salt the cubes of beef on all sides. Turn on the Crock Pot to High. Heat a dash of light olive oil in a deep heavy pot over medium-high heat. Brown the beef cubes on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn’t take but maybe five minutes, or so. Remove the beef and add it to the Crock Pot. Add in the garlic, pearl onions, potatoes, carrots and celery. Pour in the wine and broth. Stir. Add the balsamic, herbs and ground pepper. Cover and let the magic happen. The stew is ready when the beef and vegetables are tender- about 4 to 5 hours if cooked on High. Remove the bay leaf. Taste test the broth and adjust for your taste buds- does it need a tad more salt? More ground pepper? The flavors should be balanced, warm and inviting.
Serves 4 to 5.
Fourth and fifth grade classes in RSU 20 recently attended a district-wide health fair called, “Tobacco Free…A Passport to Health.” Among the things they did was to sing and dance to the words below, designed to increase their self-esteem and refusal skills.
My Mind is Mine
Some people in the world
Are messin’ up their minds,
They’re messin’ up their lives with
All that JUNK! The stuff
Is in control, It’s takin’ all the
Souls of people who were once like
YOU and Me. Got to stand my
Ground. Lookin’ all around.
Pressure comes from people
Not my Real Friends.
I’m in charge of me. No one else
Can be. Smokin’ is Stupid.
Say no! (No!)
My mind is mine (5x) I respect myself.
My mind is mine (5x) I respect myself
My mind is mine (5x) I am in control. NO!!!
The second annual fair was based on the tobacco/drug unit from the Great Body Shop curriculum used in the school. During the day, students visited seven stations that focused on various aspects of tobacco and on ways to make healthy choices. Those stations were:
The event was put together by RSU 20, Waldo County YMCA and Healthy Waldo County, with assistance from Athena Health, Hannaford and Organic Valley. Students attended for one day with the fair running for three days to accommodate all the students. Students from schools in different areas of the region were put together on small teams to give them an opportunity to meet students with whom they will be attending middle school.
Linda Hartkopf, the school health coordinator in RSU 20, said, “The timing for the fair is perfect. Recently, reports were released about tobacco usage among Maine youth. The numbers are alarming and climbing. The State of Tobacco Control 2009 report shows that between 2007 and 2008, self-reported rates of smoking in Maine adolescents and teens rose from 14 percent to more than 18 percent, which is the first increase since 1997, when the rate was more than 39 percent. We look forward to providing students strategies for making good, healthy choices around tobacco.”
Waldo County General Hospital is offering an American Red Cross CPR and standard first aid class that is open to the public. The class will be held on Saturday, March 26, from 9 a.m. to 3:30 p.m. in the Hospital’s Education Center on Northport Avenue in Belfast and will cover adult CPR and first aid techniques.
Lonie Brown, a certified American Red Cross Instructor, will conduct the course which is ideal for day care providers, care givers or any interested persons. Participants will receive a certification card upon successful completion of the class.
Call the hospital’s education department at 338-2500 extension 4154 to register and pick up the CPR book. The fee is $55 and should be paid when picking up class materials.
According to a recent dailySpark poll, 75% of you do not work out with a buddy. I’m more of a solo exerciser myself, but sometimes—especially when I need a little entertainment or motivation—I like working out with a friend. I don’t strongly take one side or the other on this issue. I think different things work for different people. But some new research is showing that pairing up to work out might have more benefits than you realized…
In 2007, a small University of Virginia study of 34 students yielded some interesting results about friends and physical challenges. Participants stood at the base of a hill wearing a weighted backpack. Some of them were all alone. Others were paired up with a friend. Researchers then asked them to estimate how steep the hill in front of them really was. The students who stood with a friend estimated that the hill was less steep than students who stood alone did. And the longer the friends had known each other, the less steep the hill appeared to them.…
2 tablespoons olive oil
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons red curry paste (Thai Kitchen makes a good one, available at Hannaford), to taste
1 teaspoon cumin
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large sweet potato, diced
2 apples – 1 tart, 1 sweet – cored, peeled and chopped
1/4 cup raisins
1 14-oz. can chickpeas, rinsed and drained
3 cups broth, more if needed
To add in later:
1 cup light coconut milk, more if needed
Sea salt and black pepper, to taste
A squeeze of fresh lime to taste
Chopped fresh cilantro, to taste
Pour the oil in the bottom of the Crock Pot.Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.
Before serving, add in the coconut milk, seasoning and lime. Add some chopped cilantro. Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add broth or coconut milk.
Makes 4 servings.
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Cover and cook on low for 8 hours, or high for 4.
Chop up the carrots, onion, and celery. Add it to the crockpot towards the end of the cook time ( I like them with a little crunch).
I cook the pasta separately and add to individual bowls as desired…otherwise it gets mushy in the soup.
Serve with a bit of parmesan cheese if you like