The long July-August holidays are here and it is a challenge of "what to cook." Why not try some quick-and-easy meals that can be doubled up and used the next day as well?

Beef stew can be made in your slow cooker if you prefer and always tastes better the next day, it also freezes well. Veggie mac and cheese can be fortified with extra vegetables and is a crowd favourite.

Grilled chicken kebabs are a great alternative to the fast-food gyro and much healthier too.

Happy cooking!

Hearty beef stew

2 lbs stewing beef, boneless, cut into 1-2 inch pieces

2 tbs Trini green seasoning

1 tbs garlic

2 tbs red wine vinegar

1 onion, sliced

2 pimento peppers, seeded and chopped

1 tbs paprika

2 tbs tomato ketchup

½ cup all-purpose flour

2 tbs vegetable oil

1 14-oz tin, diced tomatoes

1 cup beef broth

2 tbs French thyme

1 tbs chopped fresh rosemary

2 carrots, cut into large dice

2 medium-sized potatoes, peeled and cut into large dice

salt and freshly ground pepper to taste.

Season beef by combining beef with green seasoning, garlic, red wine vinegar, onion, pimento peppers, paprika and ketchup. Combine well. Cover and marinate in the refrigerator overnight or for about 4 hours. Remove beef from marinade, keep contents of bowl.

Place flour on a plate and very lightly dredge beef pieces in flour, shake excess flour off well.

Heat a large sauté pan, add oil and brown beef pieces, removing them from pot when golden, continue until all beef is golden.

Add the onions and peppers from the marinade, not the liquid, sauté for a few minutes until fragrant.

Add tomatoes, broth, thyme and rosemary. Season with salt and freshly ground black pepper. Cook until bubbly, stirring well.

Cover and simmer for about 1½ hours, until beef is tender. Stir occasionally to prevent sticking. When beef is tender add carrots and potatoes, stir well.

Add a little extra water if necessary, cover and cook for about 20 minutes more until carrots and potatoes are tender.

Serves 6

Veggie mac and cheese au gratin

[caption id="attachment_1025604" align="alignnone" width="768"] Mac and cheese -[/caption]

2 cups macaroni elbows

2 tbs butter

4 pimento peppers, seeded and finely chopped

1 small onion, finely chopped

1 tsp finely chopped garlic

2 tbs flour

2 cups milk

1 tsp Dijon mustard

dash pepper sauce

1 14-oz tin peas and carrots

1 cup grated cheddar cheese, more if you desire

salt to taste

For the gratin:

1 cup plain unflavoured cracker crumbs

½ cup grated cheddar cheese

2 tbs olive oil

1 tsp finely chopped garlic

2 tbs chopped parsley

Boil macaroni according to package directions, drain.

In a heavy medium-sized saucepan, melt butter, add peppers, onion and garlic, sauté until fragrant, do not burn.

Stir in flour until smooth.

Add milk, Dijon mustard and pepper and cook until mixture begins to thicken.

Stir in peas and carrots and cheese, cook for a minute more and remove to a greased casserole dish.

Preheat oven to 375F.

Make the gratin by placing all t