Thursday, February 24, 2011

Beef and Barley Soup

Serves 4
From Eating Well

*8 oz. sirloin steak, trimmed and cut into bite-size pieces
*pepper
*olive oil
*1 small onion, chopped
*1 stalk celery, sliced
*1 large carrot, sliced
*2 tbsp tomato paste
*1 tbsp fresh thyme, chopped
*3/4 cup barley
*4 cups beef broth
*1 cup water
*salt
*2 tsp red wine vinegar

Bring 2 1/2 cups water to a boil. Add barley, reduce heat to low and cover. Cook for 30 minutes.

Sprinkle steak with pepper. Heat oil in a Dutch oven over medium heat. Add steak and cook, stirring often, until browned on all sides. Transfer to a bowl. Add a bit more oil the the Dutch oven and add onion and celery, cooking until they begin to soften. Add carrot and cook for 2 minutes more. Add tomato paste and thyme and cook, stirring until vegetables are coated with tomato paste and are beginning to brown, 1-2 minutes.

Add barley, broth, water, salt and pepper; bring to a simmer. Cook 5-10 minutes, until barley is completely tender. Return beef and any accumulated juices to the pot and heat through. Remove from heat and stir in vinegar.

Sweet Potato and Black Bean Chili

Serves 4
From Eating Well

*olive oil
*1 medium-large sweet potato, peeled and diced
*1 large onion, diced
*4 cloves garlic, minced
*2 tbsp chili powder
*4 tsp cumin
*1/2 tsp ground chipotle chile
*salt
*2 1/2 cups water
*2 15oz. cans black beans, drained and rinsed
*14 oz. can diced tomatoes
*4 tsp lime juice
*1/2 cup cilantro, chopped

Heat oil in a Dutch oven. Add sweet potato and onion and cook, stirring often, until onion begins to soften. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gently simmer and cook until sweet potato is tender, 10-12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to simmer, stirring often. Simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Friday, February 18, 2011

Night 1: Slow-Cooked Brisket in Onion Gravy, Night 2: Brisket Sloppy Joes

From Eating Well Magazine

Night 1
*2.5 lbs flat-cut beef brisket, cut into 2 pieces
*olive oil
*2 onions, thinly sliced
*3 cloves garlic, minced
*1/2 tsp dried thyme
*1/2 tsp pepper
*6 oz. can tomato paste
*1 cup beef broth
*salt
*1 tbsp butter, softened
*1 tbsp flour
*2 tsp Worcestershire sauce

Heat 1 tbsp oil in a Dutch oven over medium-high heat. Reduce heat to medium and brown brisket one piece at a time, about 2 minutes per side, adding oil if necessary to prevent sticking. Transfer brisket to a 5-quart slow cooker.

Add 1 tbsp oil to the pan and add onions, cooking until softened. Add garlic, thyme and pepper and cook, stirring, for one minute. Stir in tomato paste. Add beef broth and salt and bring to a boil. Tranfer onion mixture to the slow cooker and cover for 4-5 hours on high (or 8-10 hours on low).

Transfer beef to a cutting board and slice or shred. Transfer gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly. Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Stir until it thickens slightly. The gravy should have the consistency of a cream soup. If it does not thicken enough, add the rest of the butter mixture and repeat. Serve the brisket with the gravy.


Night 2
*olive oil
*1 green bell pepper, diced
*1 jalapeno, seeded and minced
*14 oz. can diced tomatoes, drained
*2 tsp chili powder
*salt
*leftover Slow-Cooked Brisket
*leftover Onion Gravy
*2 tbsp molasses
*2 tbsp brown sugar
*whole wheat buns, split and warmed

Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeno and cook until softened. Add tomatoes, chili powder and salt and cook, stirring, for one minute. Add brisket, gravy, molasses and brown sugar; stir well. Cover and simmer 10 minutes to meld flavors. Serve on warm buns.

Acorn Squash Stuffed with Chard and White Beans

Serves 4
From Eating Well

*2 medium acorn squash, halved and seeded
*2 tbsp olive oil, divided
*salt and pepper
*1/2 cup chopped onion
*2 cloves garlic, minced
*2 tbsp water
*1 tbsp tomato paste
*1 bunch chard
*15 oz. can white beans, rinsed
*1/4 cup kalamata olives
*1/3 cup whole wheat bread crumbs
*1/3 cup Parmesan cheese

Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with oil; season with salt and pepper. Place in a microwave-safe dish, cover with plastic and microwave on high until squash is fork tender, about 12 minutes.

Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2-3 minutes. Add garlic; cook, stirring for 1 minute. Stir in water and tomato paste and season again with salt and pepper. Stir in chard, cover and cook until tender, 3-5 minutes. Stir in white beans and olives; cook until heated through. Remove from heat.

Position rack in center of oven; preheat broiler.

Combine breadcrumbs, Parmesan and 1 tbsp olive oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan and sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1-2 minutes.

Pepper Chicken with Hummus


Serves 4
From Gourmet via Epicurious.com
  • 1/3 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano, crumbled
  • 1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
  • 1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
  • 1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
  • 1 medium red onion, cut lengthwise into 1/2-inch-wide strips
  • 1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)


Preheat broiler. Line a large shallow baking pan with foil.

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.

Warm Quinoa, Spinach and Shiitake Salad


Serves 4
From Everyday Food

*1/2 cup red-wine vinegar
*1/3 cup olive oil
*salt and pepper
*2 lbs mushrooms, including shiitake
*1 1/2 cups quinoa
*1 lb. spinach
*8 oz. feta cheese, crumbled

Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 tsp salt and 1/4 tsp pepper. On a large baking sheet, toss mushrooms with half the dressing and reserve the rest. Broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 minutes.

Meanwhile, in a small saucepan, combine quinoa, 3 cups water and 1 1/2 tsp salt. Bring to a boil; reduce heat to medium. Cover and simmer until liquid has been absorbed, 15 to 20 minutes.

Place spinach in a large bowl; add hot mushrooms, quinoa and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta and serve immediately.

Spinach Linguine with Ham and Broccoli


Serves 4
Everyday Food

*2 tbsp olive oil
*2 oz. cooked ham, cut into 1/2" pieces
*3 garlic cloves, minced
*3 tbsp flour
*2 1/2 cups milk
*salt and pepper
*2 oz. cream cheese
*10 oz. spinach linguine
*broccoli, trimmed and cut into bite-size pieces

In a 3-qt. saucepan, heat oil over medium heat. Add ham, and cook, stirring occasionally, until starting to brown. Add garlic; cook, stirring often until fragrant, about 1 minute. Stir in flour; cook 1 minute. Stir in milk and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened, 4 to 5 minutes. Stir in cream cheese and cook until melted.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli for the final three minutes. Drain. Transfer broccoli and pasta to saucepan with cream cheese sauce and toss to combine. Serve immediately.

Arugula Salad with Roasted Sweet Potatoes and Mushrooms

Serves 4
Adapted from Everyday Food

*1 1/2 lb. sweet potatoes, cut into 3/4" chunks
*1 lb. cremini or button mushrooms, trimmed and halved or quartered
*1 tbsp cumin
*1/8 cup olive oil
*salt and pepper
*6 oz. arugula
*goat cheese, crumbled

Preheat oven to 425. On a large baking sheet, toss together sweet potatoes, mushrooms, cumin and oil; season with salt and pepper. Roast, until vegetables are tender and browned, about 20 minutes. Serve arugula topped with sweet potatoes and mushrooms and goat cheese.

Lamb Shanks and Potatoes

Serves 6
From Everyday Food

*15 oz can crushed tomatoes in puree
*3 tbsp tomato paste
*2 tbsp apricot jam
*6 garlic cloves, thinly sliced
*3 strips orange zest
*1/4 tsp crushed dried rosemary
*1/2 tsp ground ginger
*1/2 tsp ground cinnamon
*salt and pepper
*3 1/2 pounds lamb shanks, trimmed of excess fat and cut into 1 1/2" thick slices
*1 1/4 pounds new potatoes, halved or quartered

In a 5-6 quart slow cooker, stir together the first eight ingredients. Season with salt and pepper. Add lamb and potatoes, stirring to combine. Cover and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper. Serve.

Wednesday, February 2, 2011

Lentil Curry


Serves 4
From Everyday Food

*olive oil
*1 medium onion, finely chopped
*2 tbsp curry powder
*1 lb. sweet potato, peeled and cut into 1" chunks
*1 head cauliflower (2 1/2 lb.), stemmed and separated into florets
*1 cup brown lentils
*2 cans diced tomatoes with juice
*salt
*plain yogurt, for serving

In a non-stick Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until softened. Add curry powder; cook, stirring constantly. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cup water; season with salt. Bring mixture to a boil. Reduce heat to a simmer; cover and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt.

Brussels Sprouts and Hazelnuts

Serves 4
From Everyday Foods

*salt and pepper
*1 lb. brussels sprouts, trimmed
*1 tbsp butter
*2 tbsp blanched hazelnuts, toasted and chopped

Bring one cup water and salt to a boil in a large skillet. Add brussels sprouts; cover and simmer. Stir occasionally until tender, about 20 minutes, adding water if pan becomes dry. Add butter and hazelnuts; stir and cook until butter is melted. Season with salt and pepper.

Fish Po' boys

Serves 4
From Everyday Food

*1 lb. skinless flounder fillets
*2 tbsp cornmeal
*salt and pepper
*canola oil
*8 oz. baguette, split and slightly hollowed
*lettuce and tomato

Spicy tartar sauce:
*1/2 cup mayo
*2 tbsp chili sauce
*2 tbsp parsley, chopped
*2 tbsp Dijon mustard
*2 tbsp chopped gherkins
*Tabasco

Cut flounder into 1 1/2 inch strips and pat dry. Place flounder, cornmeal, salt and pepper in a medium bowl and toss to coat. Heat canola oil in a non-stick skillet and brown the fish on both sides. Place on hollowed baguette and layer with lettuce and tomato. Mix tartar sauce ingredients together and spread on baguette. Cut baguette into 4 pieces.

Southwestern Skillet Pie


Serves 4
From Everyday Food

*1 lb. lean ground beef
*salt and pepper
*4 cloves garlic, minced
*1 red bell pepper, ribs and seeds removed, chopped
*15 oz. can black beans, drained and rinsed
*16 oz. jar chunky salsa
*1 cup grated pepper Jack cheese

Biscuit Topping:
*1 cup flour
*1 1/2 tsp baking powder
*1/2 tsp salt
*3 tbsp chilled unsalted butter, cut in small pieces
*3/4 cup milk

Preheat oven to 425. Cook beef in a 10-inch ovenproof skillet over medium-high heat until browned. Season with 1 1/2 tsp salt and 1/4 tsp pepper. Add garlic and bell pepper and cook until softened. Stir in beans, salsa and 1/4 cup water; cook over low heat until warmed through. Stir in 1/2 cup cheese. Remove from heat and cover to keep warm.

Stir together dry biscuit topping ingredients. Work in the butter with pastry blender, a fork, or your fingers until pea-size clumps form. Stir in milk until dough just comes together. Stir remaining cheese into the dough and spoon over the beef mixture in small mounds, about an inch apart.

Bake until bubbling and topping is golden brown, 20 to 25 minutes.

Beef Stroganoff


Serves 8
From Everyday Food

*2 lb. beef chuck, trimmed and cut into slices 1/2 in. thick and 3 in. long
*1 medium onion, chopped
*1 lb. white mushrooms, trimmed and halved
*salt and pepper
*2 tbsp cornstarch
*1/2 reduced-fat sour cream
*2 tbsp Dijon mustard
*cooked egg noodles, for serving
*fresh dill, chopped, for garnish

In a 5-6 quart slow cooker, toss beef, onion and mushrooms with 1 1/2 tsp salt and 1/4 pepper. Cover and cook on low until meat is tender (low: 8 hours, high: 6 hours).

In a 2-cup glass measuring cup, whisk cornstarch with 2 tbsp water. Ladle one cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in corn starch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill.

Stuffed Peppers

Serves 4
From Everyday Food

*olive oil
*1 small onion, chopped
*2 garlic cloves, minced
*salt and pepper
*12 oz. fresh chicken or turkey sausage, removed from casing
*14.5 oz can diced tomatoes
*3/4 cup couscous
*4 red bell peppers, halved lengthwise, seeds and ribs removed
*1/2 cup shredded Monterrey Jack cheese

Preheat oven to 400. Heat oil in a large skillet over medium-high heat. Add onion, garlic, 1/2 tsp salt, 1/8 tsp pepper; cook until softened. Add sausage to the skillet. Cook, breaking it up with a spoon, until lightly browned. Add tomatoes and one cup water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat and stir in couscous.

Fill pepper halves with mixture. Pour 1/2 cup water in a large baking dish; arrange stuffed peppers in dish. Cover with foil and bake until peppers are tender, 35 minutes. Remove foil and sprinkle cheese over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 minutes.