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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Kung Pao Chicken Tacos Wednesday, Nov 6 2013 

6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges

Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Cooking Light, October 2012, page 106

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Albondigas Soup Wednesday, Apr 24 2013 

Serves 6, Hands on time 45 minutes, Total Time 50 minutes

1/2 cup long grain brown rice
1 tbsp sunflower, safflower or grape seed oil
1 large white onion, cut into 1/4 inch dice
2 stalks celery, cut into 1/4 inch dice
1 large carrot, cut into 1/4 inch dice
4 cloves, minced
4 cup low-sodium chicken broth
1 24- to 26-oz jar or BPA-free can unsalted chopped tomatoes with juices
1/2 jalapeno chile pepper
1 lb lean ground turkey
1/2 cup chopped fresh mint
1 large egg white
1/2 tsp fresh ground black pepper, plus additional to taste
1 cup fresh or frozen green peas
Fine sea salt, to taste
1/4 cup coarsely chopped fresh cilantro

in a medium saucepan, combine rice and 2 cups water. Bring to a boil, reduce heat to a simmer and cook for 15 minutes. Drain and transfer to a large bowl.

Meanwhile, in a 5- to 6-qt pot, heat oil on medium. Add onion and cook, stirring occasionally, for 2 minutes. Add celery, carrot and garlic and saute until celery and carrot are crisp-tender, about 2 minutes. Add broth, tomatoes and jalapeno, increase heat to high and bring to a boil.

To rice, add turkey, mint, egg white and black pepper and stir gently to combine. Shape into 24 1 1/4 inch balls.

Reduce soup to a simmer and add meatballs, one at a time. Simmer, stirring gently, until meatballs are cooked through, about 30 minutes. Stir in peas and cook until tenderk about 5 minutes. Add salt and black pepper, to taste. To serve, garnish with cilantro.

Per Serving (4 meatballs and 1 1/3 cups soup, 2 tbsp cilantro)
Calories 228, Total fat 4g, Sat Fat 0.5g, Carbs 23g, Fiber 4g, Sugars 6g, Protein 25g, Sodium 198mg, Cholesterol 37mg

Clean Eating, March 2013, page 93

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Seafood Corn Chowder Tuesday, Feb 12 2013 

1 tbsp extra virgin olive oil
1 white onion, chopped (about 1.5 cups)
2 large carrots, chopped (about 3/4 cups)
2 stalks celery, chopped (about 3/4 cups)
sea salt and fresh ground black pepper, to taste
1 jalapeno pepper, chopped (seeded if you’d like to reduce heat)
1 bunch chard, chopped
1 tsp smoked paprika
3/4 tsp dried thyme
1 lb russet potatoes, peeled and chopped (about 2.5 cups)
3 cups frozen corn kernels
1 cup low-fat milk
3/4 lb sea scallops
1/2 lb medium shrimp, peeled and deveined
3 scallions, white and light green parts, thinly sliced

Heat oil in a large Dutch oven or stockpot on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 8 minutes.

Add jalapeno, paprika and thyme and cooks for 1 minutes, stirring well.

Add 3 cups water, increase heat and bring to a boil.

Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes.

Add corn and milk; season with salt (1/4 tsp minimum) and black pepper, and simmer for 3 more minutes. Remove from heat. Add chard stems.

Pour 3 cups corn mixture into a blender, covering opening loosely with a kitchen towel to prevent splatters (steam from the hot liquid may cause the blender’s lid to pop off) and puree. Transfer puree back to pot, stir to combine and return to medium heat; bring to a simmer. Add chard greens.

Add scallops to pot and simmer for 3 minutes (time should begin when liquid returns to simmer).

Add shrimp and simmer for 2 minutes or until shellfish are opaque in center.

Remove from heat and taste for seasoning. Ladle into bowels, sprinkle with scallions, dividing evenly, and serve.

Deluxe Lobster and Potato Chip Rolls Tuesday, Feb 12 2013 

ACTIVE: 30 MIN; TOTAL: 1 HR 30 MIN; 6 SERVINGS

1 cup mayonnaise
1 celery rib, finely diced
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
Three 1 1/4-pound live lobsters or 1 1/4 pounds cooked lobster meat
2 tablespoons unsalted butter
6 brioche hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.

Bring a very large pot of water to a boil and fill a large bowl with ice water. Add the lobsters to the boiling water, head first. Cover and cook until they’re bright red, about 8 minutes. Transfer the lobsters to the ice water to stop the cooking. Drain the lobsters.

Twist off the lobster claws, knuckles and tails. Crack the claws and knuckles and remove the meat. Using kitchen scissors, cut along the underside of the tail shells and remove the meat. Discard the dark intestinal vein running lengthwise down each tail. Chop the lobster meat into 1/2-inch pieces and fold them into the dressing. Refrigerate until chilled, about 1 hour.

Meanwhile, melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

By Vinny Dotolo and Jon Shook Page 46, July 2011 Food and Wine

Grilled Bacon-Wrapped Scallops Skewers with Celery and Apple Salad Friday, Jun 15 2012 

4 Tablespoons apple jelly
8 slices bacon, cut in half crosswise
16 large sea scallops (about 1 pound)
Salt and Pepper
1/4 tsp cayenne pepper
3 tbsp cider vinegar
4 tsp Dijon mustard
5 tbsp olive oil
6 celery ribs, sliced thin on the bias, leaves reserved
2 Granny Smith apples, cored, and cut into 1/4-inch matchsticks

In microwave safe bowl, microwave apple jelly on high power until bubbly, 30-60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave-safe plate over 4 layers of paper towels and cover with 2 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1-2 minutes.

Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper in bowl. Toss scallps and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10-inch metal skewers, skewer 4 on each skewer.

Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.

Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery-apple salad.

10-Minute Suppers, Summer 2011, page 41

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Baked Barley Casserole with Mushroom and Squash Friday, Mar 2 2012 

Serves 6, Hands-on time 15 minutes, Total time 1 hour

1 tbsp plus 1 tsp olive oil, divided
8 oz mixed wild mushrooms (shiitake, oyster, cremini), sliced (about 3 1/2 cups)
1/4 tsp sea salt
5 oz butternut squash, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced leeks, white and light green parts only
1 stalk celery, finely diced (about 1/2 cup)
1 cup uncooked pearl barley
1 clove garlic, minced
3 1/2 cups low-fat, low-sodium vegetable or chicken broth
2 tbsp chopped fresh parsley
1 tbsp chopped thyme leaves
1/2 cup raw pumpkin seeds
1 1/2 oz soft goat cheese, crumbled

Preheat oven to 400°F.

Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat. Add mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery and remaining 1 tsp oil and continue to cook, stirring, until mushrooms are brown and squash is tender, about 4 minutes. Add barley and garlic and stir until thoroughly coated and slightly toasted, about 1 minute. Add broth, parsley and thyme and stir.

Transfer mixture to an 11-cup (2.6 L) casserole dish, cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil, sprinkle with pumpkin seeds and cheese and return to oven. Bake, uncovered, until seeds are toasted and cheese is softened, about 10 minutes.

Nutrients per 8-oz serving (using vegetable broth): Calories: 232, Total Fat: 6 g, Sat. Fat: 2 g, Carbs: 37 g, Fiber: 7 g, Sugars: 3 g, Protein: 7 g, Sodium: 208 mg, Cholesterol: 3 mg
Clean Eating, January 2011, page 54

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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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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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