Brace face strikes again! I thought this would be soft enough, but I underestimated the joy of new braces! Soooooooooo, I didnt really eat this, which makes me sad! But my husband and daughter both sucked it down, so I'd say it was a hit. Not hard to make, just a little time consuming to get everything chopped. I'd make this again! (And sorry, no picture on this one...)
Hearty Beef and Tomato Stew
Source: Cooking Light, October 2006
Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)
The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.
2 teaspoons olive oil
2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, less-sodium beef broth
4 cups cubed red potato (1 1/2 pounds)
2 cups sliced carrot
3/4 cup pinot noir or other spicy dry red wine
2 teaspoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
1 (28-ounce) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
CALORIES 329 (21% from fat); FAT 7.5g (sat 2.6g,mono 3.3g,poly 0.4g); IRON 4.3mg; CHOLESTEROL 51mg; CALCIUM 93mg; CARBOHYDRATE 33.3g; SODIUM 630mg; PROTEIN 31.1g; FIBER 4.1g
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Wednesday, April 7, 2010
Sunday, March 14, 2010
(50) Corned Beef and Cabbage Dinner
I have never in my life cooked corned beef, but my husband requested it specifically, so how could I say no?! (Just so you know, my husband NEVER requests food. When I ask what he wants for dinner this week, he says 'whatever!'... SO not helpful! LOL I always tell him they don't sell packages of "whatever" at Publix!)
But I digress... This recipe was kind of a pain in the fact that there were too many pots and pans for my liking, but I really enjoyed the meal. The topping on the corned beef = awesome! The cabbage was really mild and the potatoes were nice and tangy - the perfect offset to the salty flavors! Once a year, I'll suffer the dishes! Happy St. Patty's Day a little early!
PS: I know I said I was making soda bread, but that just didn't happen. Boo!
Corned Beef and Cabbage Dinner
Source: Cooking Light, MARCH 2003
Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)
1 (4-pound) cured corned beef brisket, trimmed
16 cups water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 1/2 teaspoons pickling spice
3 garlic cloves, peeled
Cooking spray
1 tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
4 pounds small red potatoes, quartered
2 tablespoons chopped fresh parsley
2 teaspoons butter
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1/2 cup dry breadcrumbs
1 (5-ounce) jar prepared horseradish, drained and squeezed dry
3 tablespoons Dijon mustard
Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
Preheat broiler.
Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.
CALORIES 321 (41% from fat); FAT 14.5g (sat 4.6g,mono 6.5g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 86mg; CALCIUM 11mg; CARBOHYDRATE 27.6g; SODIUM 927mg; PROTEIN 22.8g; FIBER 10g
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But I digress... This recipe was kind of a pain in the fact that there were too many pots and pans for my liking, but I really enjoyed the meal. The topping on the corned beef = awesome! The cabbage was really mild and the potatoes were nice and tangy - the perfect offset to the salty flavors! Once a year, I'll suffer the dishes! Happy St. Patty's Day a little early!
PS: I know I said I was making soda bread, but that just didn't happen. Boo!
Corned Beef and Cabbage Dinner
Source: Cooking Light, MARCH 2003
Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)
1 (4-pound) cured corned beef brisket, trimmed
16 cups water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 1/2 teaspoons pickling spice
3 garlic cloves, peeled
Cooking spray
1 tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
4 pounds small red potatoes, quartered
2 tablespoons chopped fresh parsley
2 teaspoons butter
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1/2 cup dry breadcrumbs
1 (5-ounce) jar prepared horseradish, drained and squeezed dry
3 tablespoons Dijon mustard
Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
Preheat broiler.
Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.
CALORIES 321 (41% from fat); FAT 14.5g (sat 4.6g,mono 6.5g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 86mg; CALCIUM 11mg; CARBOHYDRATE 27.6g; SODIUM 927mg; PROTEIN 22.8g; FIBER 10g
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Monday, January 25, 2010
(14) Roasted Potato Wedges with Rosemary Butter
I have a bad track record with oven fries. They seem so simple. They should not be hard, right!? But alas, I have screwed up more oven fries than I can remember (same with rice, but that's another story for another day!).
Anyway, this recipe IS IT. I did not measure the oil I put in the pan, I just made sure there was enough on the pan. You want to use a pan with sides... Like this one... (see how pretty my fries are!?!)
High, high heat, metal pan, metal spatula, greased pan = oven fries success!! I would never put butter on fries - I love butter, but on fries?! NO. But this was so right, so so right!! I did not feel the need to dirty a pot, so I melted the butter in a little bowl in the microwave, added the chopped rosemary, and let it sit for a few minutes. Delish delish delish!!
Roasted Potato Wedges with Rosemary Butter
Yield: Makes 4 servings
Source: Gourmet Magazine, November 2005
1 1/2 tablespoons olive oil
2 lb russet (baking) potatoes (about 4 medium)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary
preparation
Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.
Anyway, this recipe IS IT. I did not measure the oil I put in the pan, I just made sure there was enough on the pan. You want to use a pan with sides... Like this one... (see how pretty my fries are!?!)
High, high heat, metal pan, metal spatula, greased pan = oven fries success!! I would never put butter on fries - I love butter, but on fries?! NO. But this was so right, so so right!! I did not feel the need to dirty a pot, so I melted the butter in a little bowl in the microwave, added the chopped rosemary, and let it sit for a few minutes. Delish delish delish!!
Roasted Potato Wedges with Rosemary Butter
Yield: Makes 4 servings
Source: Gourmet Magazine, November 2005
1 1/2 tablespoons olive oil
2 lb russet (baking) potatoes (about 4 medium)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary
preparation
Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.
Sunday, January 10, 2010
(7) Buttermilk-Parmesan Mashed Potatoes
I really liked this method of making mashed potatoes. For whatever reason, I can never figure out how long to boil potatoes, so this was great (and only a plate to wash!). It wasn't overly parmesan-ish to me, but I didn't measure the cheese out and I probably should have. In any case, flavorful, creamy, and just right!
Buttermilk-Parmesan Mashed Potatoes
Yield: 6 servings (serving size: 3/4 cup)
Source: Cooking Light Magazine, November 2009
Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this super quick potato side dish.
2 pounds russet potatoes
2/3 cup fat-free milk
3 tablespoons butter
1/2 cup buttermilk
1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Prick each potato several times with a fork. Place potatoes in the microwave, and cook at HIGH 16 minutes or until tender, turning after 8 minutes. Let stand 2 minutes. Cut each potato in half lengthwise; scoop out flesh with a large spoon, and transfer to a bowl.
2. Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.
CALORIES 240 ; FAT 7.9g (sat 4.9g,mono 1.9g,poly 0.3g); CHOLESTEROL 22mg; CALCIUM 117mg; CARBOHYDRATE 35.2g; SODIUM 366mg; PROTEIN 7.5g; FIBER 3.5g; IRON 1.7mg
Buttermilk-Parmesan Mashed Potatoes
Yield: 6 servings (serving size: 3/4 cup)
Source: Cooking Light Magazine, November 2009
Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this super quick potato side dish.
2 pounds russet potatoes
2/3 cup fat-free milk
3 tablespoons butter
1/2 cup buttermilk
1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Prick each potato several times with a fork. Place potatoes in the microwave, and cook at HIGH 16 minutes or until tender, turning after 8 minutes. Let stand 2 minutes. Cut each potato in half lengthwise; scoop out flesh with a large spoon, and transfer to a bowl.
2. Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.
CALORIES 240 ; FAT 7.9g (sat 4.9g,mono 1.9g,poly 0.3g); CHOLESTEROL 22mg; CALCIUM 117mg; CARBOHYDRATE 35.2g; SODIUM 366mg; PROTEIN 7.5g; FIBER 3.5g; IRON 1.7mg
Wednesday, January 6, 2010
(4) Corn and Bell Pepper Chowder
We live in Florida. It's normally warm here, but this week, brrrrrrrrrrrrr! It was in the 20s when we left for work this morning and didn't break out of the 40s during the day. That kind of weather calls for SOUP! This recipe is a quickie, great for a weeknight dinner. A little chopping, a little stirring, 30 minutes later, you've got soup! This is a hearty bowl, too. This soup, a nice green salad, and some crescent rolls = happy family!! I can't wait to have the leftovers!
Corn and Bell Pepper Chowder
Yield: 4 servings (about 1.5 cups each)
Source: slightly tweaked recipe from Bon Appetit
4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
2 Tbsp butter
1 red bell pepper, chopped
1 5-6oz Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 Tbsp whipping cream
Chopped green onions
1) Blend 2 cups corn and 1 cup broth in blender until almost smooth.
2) Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes.
3) Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream.
4) Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
Nutritional Information
Calories: 255, Total Fat: 10.9 g, Cholesterol: 25.8 mg, Sodium: 494.2 mg, Total Carbs: 38.5 g, Dietary Fiber: 4.8 g, Protein: 6.8 g
Corn and Bell Pepper Chowder
Yield: 4 servings (about 1.5 cups each)
Source: slightly tweaked recipe from Bon Appetit
4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
2 Tbsp butter
1 red bell pepper, chopped
1 5-6oz Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 Tbsp whipping cream
Chopped green onions
1) Blend 2 cups corn and 1 cup broth in blender until almost smooth.
2) Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes.
3) Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream.
4) Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
Nutritional Information
Calories: 255, Total Fat: 10.9 g, Cholesterol: 25.8 mg, Sodium: 494.2 mg, Total Carbs: 38.5 g, Dietary Fiber: 4.8 g, Protein: 6.8 g
Tuesday, January 5, 2010
(2) Crisp Mashed Potato Cakes
Back in the saddle again, kind of.... I tell you, I would like to claim mommy brain sometimes. If you have kids, you know what I mean. I was cooking, talking to my husband, singing songs with the baby, fixing her food, etc etc. So I wasn't 100% focused on cooking. I totally failed to cook the green onions. OOPS. I realized it as I was putting the tray in the oven. We don't mind raw green onions, so it was fine.
These were DELISH. Let me make a few suggestions. First, don't make them too big. Secondly, don't be tempted to over cheese them. I know, I know, I wanted to just PILE the cheese in, but that would equal disaster. Also a good shortcut - I used my favorite refrigerated mashed potatoes (please note that nobody is paying me anything for saying this!! I just love these!):
The recipe suggests that you flip them. I flipped one and was like "no freaking way". So I didn't flip any of the others. That's FINE. They needed browning, so I gave them a minute or two under the broiler before I brought them out. I hope you'll try these. They are delish and something different for a side dish!
Yield: 6 servings (serving size: 1 potato cake)
Source: Cooking Light Magazine, November 2007.
Cheddar cheese, bacon, and a panko coating make these a satisfying side dish.
Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)
Preheat oven to 425°.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.
Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.
CALORIES 122 (16% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 6mg; CALCIUM 40mg; CARBOHYDRATE 22g; SODIUM 290mg; PROTEIN 3.6g; FIBER 2g
These were DELISH. Let me make a few suggestions. First, don't make them too big. Secondly, don't be tempted to over cheese them. I know, I know, I wanted to just PILE the cheese in, but that would equal disaster. Also a good shortcut - I used my favorite refrigerated mashed potatoes (please note that nobody is paying me anything for saying this!! I just love these!):
The recipe suggests that you flip them. I flipped one and was like "no freaking way". So I didn't flip any of the others. That's FINE. They needed browning, so I gave them a minute or two under the broiler before I brought them out. I hope you'll try these. They are delish and something different for a side dish!
Crisp Mashed Potato Cakes
Yield: 6 servings (serving size: 1 potato cake)
Source: Cooking Light Magazine, November 2007.
Cheddar cheese, bacon, and a panko coating make these a satisfying side dish.
Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)
Preheat oven to 425°.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.
Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.
CALORIES 122 (16% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 6mg; CALCIUM 40mg; CARBOHYDRATE 22g; SODIUM 290mg; PROTEIN 3.6g; FIBER 2g
Sunday, December 20, 2009
(116) Classic Beef Pot Roast
I normally make my pot roast in the crockpot and I use a slightly different flavor/veggie combo. I liked this in the oven because we didn't have to wait all day for it! It's a knife and fork kind of pot roast. It was tender, but it was not falling apart like my crockpot version does.
I will make it again but will make a few adjustments. First, I will leave out the potatoes and instead do more carrots, some onion chunks, and whole mushrooms. We love mushrooms :) I will also serve it over noodles or mashed potatoes. There was so much delicious sauce, it needed something to soak it all up!
PS: I'm not sure this makes 10 servings....
Classic Beef Pot Roast
Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.
Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
Source: Cooking Light Magazine, October 2006
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
Nutritional Information
Calories: 307 (31% from fat), Fat: 10.4g (sat 3.5g,mono 4.8g,poly 0.5g), Protein: 28.6g, Carbohydrate: 23.7g, Fiber: 2.8g, Cholesterol: 85mg, Iron: 3.9mg, Sodium: 340mg, Calcium: 34mg
I will make it again but will make a few adjustments. First, I will leave out the potatoes and instead do more carrots, some onion chunks, and whole mushrooms. We love mushrooms :) I will also serve it over noodles or mashed potatoes. There was so much delicious sauce, it needed something to soak it all up!
PS: I'm not sure this makes 10 servings....
Classic Beef Pot Roast
Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.
Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
Source: Cooking Light Magazine, October 2006
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
Nutritional Information
Calories: 307 (31% from fat), Fat: 10.4g (sat 3.5g,mono 4.8g,poly 0.5g), Protein: 28.6g, Carbohydrate: 23.7g, Fiber: 2.8g, Cholesterol: 85mg, Iron: 3.9mg, Sodium: 340mg, Calcium: 34mg
Thursday, November 5, 2009
(100) Skillet Stuffed Peppers
This is a super yummy recipe and way too easy! I added a mini-can of corn to the meat mixture and dashed some salt & pepper on top of the potatoes. I put them in the oven for about 10-15 minutes (at 350 degrees) to keep them warm while I was making salads. I recommend that, just to meld flavors a little more! The entire family gave this 2 thumbs up!!
Skillet Stuffed Peppers
Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.
Yield: 4 servings (serving size: 1 stuffed pepper half)
Source: Cooking Light Magazine, May 2004
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Nutritional Information
Calories: 338 (36% from fat), Fat: 13.4g (sat 5.3g,mono 5.7g,poly 0.4g), Protein: 20.1g, Carbohydrate: 29.3g, Fiber: 5.1g, Cholesterol: 59mg, Iron: 2.4mg, Sodium: 663mg, Calcium: 48mg
Image from myrecipes.com
Skillet Stuffed Peppers
Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.
Yield: 4 servings (serving size: 1 stuffed pepper half)
Source: Cooking Light Magazine, May 2004
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Nutritional Information
Calories: 338 (36% from fat), Fat: 13.4g (sat 5.3g,mono 5.7g,poly 0.4g), Protein: 20.1g, Carbohydrate: 29.3g, Fiber: 5.1g, Cholesterol: 59mg, Iron: 2.4mg, Sodium: 663mg, Calcium: 48mg
Monday, September 14, 2009
Brunswick Stew
This recipe doesn't get a number because it's anything but new to me. This recipe comes out of Virginia Hospitality cookbook. My mom has been making it for years and it's my perfect comfort food. Served with some good cornbread (Jiffy brand is my favorite!), this is an excellent meal. It makes a TON, but it's worth the effort. Please don't skip the chicken cooking part!
Brunswick Stew
Source: Virginia Hospitality Cookbook – pg: 50
Amy’s Comments: I find myself adding water as this soup cooks. It's not meant to be super brothy, but if you don't add a little water here and there, you'll have a dried mess!
Recipe Comments: Vary amount of water for thick or soupy stew. Add a cup of chicken bouillon after the first or second serving (days).
Ingredients:
1 whole chicken, cut up
1 onion, quartered
2 ribs celery, diced
1 tsp salt
1/4 tsp pepper
16.5 oz white shoepeg corn
10 oz frozen small butterbeans (aka lima beans to you northerners!)
1 pound canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2-3 tbsp. vinegar
1 tbsp brown sugar
1 tsp Worcestershire
1/2 tsp Tabasco
1/4 tsp marjoram
2-3 tbsp. butter
Directions:
1. Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. (30-45 minutes, in my experience)
2. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup, vinegar, and brown sugar; cook 2 hours or until tender. (I normally only go about an hour here, mostly because I can't wait any longer!!)
3. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, marjoram, and butter. (I normally let it cook 30 more minutes from this point to really meld the flavors)
Serves: 6-8 (more like 8-10 in my book)
Brunswick Stew
Source: Virginia Hospitality Cookbook – pg: 50
Amy’s Comments: I find myself adding water as this soup cooks. It's not meant to be super brothy, but if you don't add a little water here and there, you'll have a dried mess!
Recipe Comments: Vary amount of water for thick or soupy stew. Add a cup of chicken bouillon after the first or second serving (days).
Ingredients:
1 whole chicken, cut up
1 onion, quartered
2 ribs celery, diced
1 tsp salt
1/4 tsp pepper
16.5 oz white shoepeg corn
10 oz frozen small butterbeans (aka lima beans to you northerners!)
1 pound canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2-3 tbsp. vinegar
1 tbsp brown sugar
1 tsp Worcestershire
1/2 tsp Tabasco
1/4 tsp marjoram
2-3 tbsp. butter
Directions:
1. Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. (30-45 minutes, in my experience)
2. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup, vinegar, and brown sugar; cook 2 hours or until tender. (I normally only go about an hour here, mostly because I can't wait any longer!!)
3. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, marjoram, and butter. (I normally let it cook 30 more minutes from this point to really meld the flavors)
Serves: 6-8 (more like 8-10 in my book)
Monday, January 5, 2009
(4) Dijon Vegetable Roast
Simple dinner tonight - roasted chicken and this vegetable roast. I was excited to get the chance to use some of the mustard we bought in Paris!! Different way to make roasted veggies, but very tasty. I skipped the breadcrumb step because I had the food processor tied up making baby food. I honestly don't think the breadcrumbs were necessary.
Dijon Vegetable Roast
Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, March 2008
CL Comments: Dijon mustard and olives bring bold flavor to this side. Serve with lightly seasoned roast chicken, beef tenderloin, salmon, or tuna steaks
1 (1-ounce) slice white bread
5 1/2 teaspoons olive oil, divided
5 teaspoons country-style Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
1 1/2 pounds small red potatoes, quartered
1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)
Cooking spray
2 cups cherry tomatoes, halved
12 pitted ripe olives, drained and halved (about 1/3 cup)
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden.
3. Increase oven temperature to 450°.
4. Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.
5. Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.
CALORIES 175 (28% from fat); FAT 5.4g (sat 0.8g,mono 3.8g,poly 0.7g); IRON 1.7mg; CHOLESTEROL 0.0mg; CALCIUM 22mg; CARBOHYDRATE 27.9g; SODIUM 319mg; PROTEIN 3.7g; FIBER 2.6g
Dijon Vegetable Roast
Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, March 2008
CL Comments: Dijon mustard and olives bring bold flavor to this side. Serve with lightly seasoned roast chicken, beef tenderloin, salmon, or tuna steaks
1 (1-ounce) slice white bread
5 1/2 teaspoons olive oil, divided
5 teaspoons country-style Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
1 1/2 pounds small red potatoes, quartered
1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)
Cooking spray
2 cups cherry tomatoes, halved
12 pitted ripe olives, drained and halved (about 1/3 cup)
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden.
3. Increase oven temperature to 450°.
4. Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.
5. Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.
CALORIES 175 (28% from fat); FAT 5.4g (sat 0.8g,mono 3.8g,poly 0.7g); IRON 1.7mg; CHOLESTEROL 0.0mg; CALCIUM 22mg; CARBOHYDRATE 27.9g; SODIUM 319mg; PROTEIN 3.7g; FIBER 2.6g
Thursday, December 25, 2008
Asiago, Potato, and Bacon Gratin
I don't know how in the world I haven't made this recipe before now!?! These are a little bit of work, but are VERY tasty. Picture a twice baked potato, but in a casserole... with a LOT more ooey-gooey cheese! YES! You can taste it, can't you?! This is one of those dishes where you just want to stand at the stove with a fork. I'll be making this one again and again!
Asiago, Potato, and
Bacon Gratin
Bacon Gratin
Maybe more so than other foods, potatoes need salt. Instead of salting the water they boil in, sprinkle the potatoes with salt after draining. Then salt the white sauce separately for the most pronounced flavor.
Yield: 6 servings
Source: Cooking Light, April 2004
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Yield: 6 servings
Source: Cooking Light, April 2004
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
- Calories: 250 (30% from fat), Fat:8.2g (sat 4.6g,mono 2.7g,poly 0.5g), Protein: 12.3g, Carbohydrate: 31.9g, Fiber: 2.3g, Cholesterol: 23mg, Iron: 0.9mg, Sodium: 618mg, Calcium: 306mg
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