Cabernet Short Ribs with Parmesan Polenta Thursday, Jan 19 2017 

Ribs:
16 (3-ounce) bone-in beef short ribs, trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil, divided
1 cup chopped onion
3/4 cup chopped shallots
1/2 cup chopped carrot
1/2 cup chopped celery
6 garlic cloves, sliced
1 rosemary sprig
2 1/2 cups cabernet sauvignon or other dry red wine
1 1/4 cups lower-sodium beef broth
1 teaspoon all-purpose flour
2 teaspoons water
1 tablespoon balsamic vinegar

Gremolata:
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 garlic clove, minced

Polenta:
3 cups fat-free milk
1 cup water
5/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup quick-cooking polenta
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.

Preheat oven to 350°.

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.

To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.

Cooking Light, October 2011, page 88

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Meatball Banh Mi Wednesday, Oct 19 2016 

Slaw
3 tablespoons lime juice
2 teaspoons sugar
1 3/4 cups shredded carrot
1 3 /4 cups shredded daikon radish
1/2 cup thinly sliced scallion greens
1/4 cup chopped fresh basil

Meatballs
8 ounces ground pork
8 ounces ground chicken breast
1 8-ounce can water chestnuts, drained and finely chopped
1/4 cup finely chopped scallion whites
3 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon chile-garlic sauce or other Asian hot sauce
1/2 teaspoon freshly ground pepper

2 20-inch baguettes, preferably whole-wheat, cut into thirds
1/4 cup low-fat mayonnaise
1-2 teaspoons chile-garlic sauce or other Asian hot sauce
36 thin slices English cucumber (about 1/2 large)
2/3 cup gently packed fresh cilantro

To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.

To prepare meatballs: Preheat oven to 450 °F. Line a large baking sheet with foil and coat with cooking spray. Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.

To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about 1/2 tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.

Eating Well, March/April 2012, pages 74-75

Chicken Noodle Soup with Lemongrass Sunday, Dec 8 2013 

2-1/2 Tbs. canola oil
2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
Kosher salt and freshly ground black pepper
3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
1 Tbs. minced fresh ginger
2 tsp. packed light brown sugar
5-1/2 cups lower-salt chicken broth
3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
9 oz. fresh udon noodles
1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
8 large fresh torn basil leaves; plus sprigs for garnish
1 medium lime, half juiced and half cut into wedges
1 Tbs. soy sauce; more to taste
2 medium scallions, trimmed and sliced, for garnish (optional)
1 medium carrot, cut into matchsticks, for garnish (optional)
1/2 cup fresh cilantro leaves, for garnish (optional)

Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.

Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.

Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 35; Monounsaturated Fat (g): 7; Carbohydrates (g): 59; Polyunsaturated Fat (g): 3.5; Sodium (mg): 930; Cholesterol (mg): 45; Fiber (g): 5

Fine Cooking, Cook Fresh 2011, page 13

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Beef and Broccoli Bowl Wednesday, Nov 6 2013 

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/4 cup lower-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 (12-ounce) boneless sirloin steak, cut into thin strips
2 teaspoons canola oil
2 cups broccoli florets
1 cup vertically sliced red onion
1 cup chopped carrot
1/2 cup water
2 teaspoons dark sesame oil
1/3 cup sliced green onions

Cook rice according to the package directions.

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.

Cooking Light, October 2012, page 30

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Spicy Pork Lettuce Cups Thursday, Mar 21 2013 

1 tablespoon grated peeled fresh ginger
6 garlic cloves, minced
12 ounces lean ground pork
1 1/2 cups diced seeded cucumber
1 cup diced red bell pepper
1/3 cup diced carrot
1/4 cup chopped fresh cilantro
1/4 cup salted, dry-roasted peanuts, chopped
1/2 serrano chile, thinly sliced
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
16 Boston lettuce leaves

Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.

Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through serrano), and stir to combine.

Combine lime juice, fish sauce, and sugar in a small bowl, stirring until sugar dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf.

Serves 4, Amount per serving:
Calories 231, Fat 12.6g, Saturated fat 3.4g, Monounsaturated fat 5.8g, Polyunsaturated fat 2.2g, Protein 21.2g, Carbohydrate 10.5g, Fiber 2.3g, Cholesterol 64mg, Iron 0.9mg, Sodium 385mg, Calcium 42mg

Cooking Light, March 2013, page 134

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Shrimp Arugula Salad Tuesday, Jun 19 2012 

4 cups loosely packed baby arugula
1 cup (1/4 x 3-inch) julienne-cut red bell pepper
1/2 cup matchstick-cut carrot
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
16 large peeled and deveined shrimp (about 3/4 pound)
3 tablespoons white balsamic vinegarCombine the first 3 ingredients in a large bowl.

Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately.

Yield 4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
Calories 208, Fat 12g (Sat 1.7g, Mono 7.6g, Poly 1.8g), Protein 18.5g, Carb 6.9g, Fiber 1.5g, Cholesterol 129mg, Iron 2.7mg, Sodium 149mg, Calcium 101mg

Cooking Light, June 2011, Page 42

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Farmhouse Chicken Chowder Thursday, Feb 2 2012 

Serves 4

6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
2 celery rib, sliced thin
Salt and pepper
1/3 cup all purpose flour
4 cups low sodium chicken broth
1 cup water
1 pound red potatoes, scrubbed and cut into 1/2 inch pieces
1 rotiserie chick, skin discarded, meat chopped into bite size pieces
1 cup cream (or half and half)
1 cup frozen peas

Cook bacon until crisp in Dutch oven over medium heat. Remove bacon and place on paper towel. Pour off all but 2 Tablespoons bacon grease from pot, reserving it for later use. Cook scallion whites, carrots, celery and 1/2 teaspoon salt in bacon grease until vegetables are softened. Add flour. Use reserve bacon grease, adding 1 Tbsp at a time, if necessary to flour mixture. Cook until golden brown.

Stir in broth, water and potatoes then bring to a boil. Reduce heat to a simmer, cover and cook until vegetables are tender. Add chicken, cream and peas. Simmer until it is heated through. Season with salt and pepper. Sprinkle bacon and scallion greens. Serve.

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Pomegranate-GIazed Lamb Chops with with Cumin Carrots Thursday, Feb 2 2012 

SERVES 4

1 pound carrots, peeled and sliced on bias into ¼-Inch pieces
3 tablespoons honey
1/3 cup water
Salt and pepper
2 teaspoons whole cumin seeds
1 tablespoon unsalted butter, cut into 4 pieces
¼ cup chopped pitted oil-cured olives
6 loin lamb chops (about 6 ounces each), about 1¼ inches thick
1 tablespoon vegetable oil
1 cup pomegranate juice
1/8 teaspoon cayenne pepper

Bring carrots, 1 tablespoon honey, water, 1/2 teaspoon salt, 1/4 teaspoon black pepper. and 1 teaspoon cumin seeds to boil in large saucepan over medium high heat. Reduce heat to medium, then cover and simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover, add butter and olives, inch continue to simmer until carrots are completely tender and liquid has reduced, about 2 minutes. Season with salt and black pepper, and cover to keep warm.

Pat lamb chops dry with paper towels and season with salt and black pepper. Heat oil in large skillet over medium—high heat until just smoking. Cook chops until well browned, 3 to 5 minutes per side. Transfer to platter. Pour off fat from pan. Add pomegranate juice, remaining honey, remaining cumin seeds, cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Simmer mixture until thick and syrupy, about 5 minutes.

Return chops to pan. Turn once or twice to thoroughly coat with glaze. Transfer chops to platter. Serve with carrots.

30 minute Suppers, Spring 2011, Page 24

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Farmhouse Vegetable and Barley Soup Friday, Jan 27 2012 

1/8 ounce dried porchini mushrooms
8 sprigs fresh parsley plus 3 Tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 Tablespoons unsalted butter
1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
2 carrots, cut into 1/2 inch pieces
2 celery ribs, cut into 1/4 inch pieces
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and pepper
6 cups water
4 cups low sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove, peeled and smashed
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 turnip, peeled and cut into 1/4 inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice

Serves 6 to 8

Grind porcini with spice grinder until they rememble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainer for other use. Using kitchen twine, tie together parsley sprigs, thyme and bay leaf.

Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.

Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.

Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.

Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season wiht salt and pepper to taste. Serve.

Cook’s Illustrated, November & December 2011, page 13

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Spicy Glazed Meatloaf Wednesday, Jan 4 2012 

Makes 8 slices, Hands on time: 20 minutes, Total time: 2 hours

Olive Oil cooking spray
1/2 yellow onion, roughly chopped
2 carrots, peeled and chopped into 2 inch pieces
2 stalks celery, chopped into 2 inch pieces
2 cloves garlic, roughly chopped
1 cup rolled oats
1 tsp chile powder
2 tsp fresh thyme
|1/2 tsp sea salt
1/2 tsp ground black pepper
1 egg
2 1/2 lb lean ground sirloin
1 cup organic catsup
1 tsp ground cumin
2 tsp Worcestershire sauce

Preheat oven to 375 degrees. Coat an 8 inch loaf pan with cooking spray.

In the bowl of a food processor, pulse onion, carrots, celery and garlic until finely chopped, about 10 pulses.

In a medium bowl, combine oats, chile powder, thyme, salt and black pepper; set aside. In a large bowl, beat egg. Add sirloin to egg and mix thoroughly with

your hands. Add oat mixture and onion mixture and mix with your hands until well combined. Spoon into loaf pan, smoothing top with the back of spoon. Place pan on a large baking sheet and bake for 1 hour.

Prepare glaze: In a small bowl, combine remaining ingredients. Remove meatloaf from oven and pour half of glaze over top, distributing evenly; reserve remaining half. Return to oven and bake for 30 minutes, until an instant read thermometer registers 160 degrees when inserted in center. Let cool for 10 minutes. Slice into 8 equal pieces and serve with remaining glaze for dipping.

Nutrients per serving (1/8 of meatload and 1 tbsp glaze) Calories 267, Total fat 9g (Sat 3.5g, Mono 3.5g, Poly 1g), Carbs 13g, Fiber 2g, Sugars 2g, Protein 33g, Sodium 385mg, Cholesterol 114mg

Clean Eating, January/February 2011, Page 76

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