Goodness, I was a bit stumped when it came to doing my savory dishes for Cinnamon Week. My Cinnamon Pork didn't come out quite like I expected, so I had to improvise and ended making that appetizer the next day into sliders! Sometimes our ideas are clarified with time. There was really hardly a creative process with this one, save for substituting some ingredients. I found this recipe for Stifado, or a Greek-Style Beef Stew, on Yummly.com. I had to do conversions from metric measurements, and the recipe called for whole beef, but I only had ground beef. And I didn't have red wine vinegar, so I added red wine and vinegar (did you know that's all you have to do?). I also decided to add chickpeas. It came out really nice! The vinegar actually added a brightness to it. Lovely with cornbread or a toasted slice of sourdough. Happy Eating! --- Jenny STIFADO (GREEK-STYLE BEEF STEW) 1-1 ½ pound ground beef, cooked 2 cans diced tomatoes 1 medium onion, diced 1 cup cooked chickpeas 1/3 cup red table wine ¼ cup white distilled vinegar 2 tablespoons honey 3 gloves garlic, diced ¼ tsp cinnamon ¼ teaspoon grapefruit zest 1 teaspoon ground cumin 1 bay leaf 3-4 tablespoons flat-leaf parsley Pan-fry the beef until fully cooked. Add to a large stockpot, add all other ingredients, and simmer for 1 hour. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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