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.
Thursday, February 24, 2011
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.
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.
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.
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.
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