Bacon Cheeseburger Chowder Monday, Oct 3 2016 

1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1 pound potatoes (about 2 medium), peeled and chopped
1-1/2 cups water
1 tablespoon reduced-sodium beef bouillon granules
12 ounces processed cheese (Velveeta), cubed (about 2-1/4 cups)
3 bacon strips, cooked and crumbled (I used WAY more)

In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended.

Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.

Add cheese; stir until melted. Sprinkle servings with bacon.

Taste of Home, November 2014, page 88


Potato Cheese Pierogi Thursday, Feb 2 2012 

2 1/2 cups whole wheat pastry flour
2 1/2 cups all purpose flour
2 teaspoons salt
1/3 cup melted no salt butter
2 large eggs
1 -1 1/2 cups warm water

1 pound russet potatoes, peeled and cut into chunks
1 1/2 teaspoons extra virgin olive oil
1 medium onion
2/3 cup cottage cheese
2/3 cup riocotta cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

To prepare dough
Whisk whole wheat flour, all purpose flour, and 2 teaspoons salt in a large bowl. Whisk 1/3 cup melted butter and eggs in small bowl. Add to the dry ingredients along with 1 cup warm water and stir to combine. Add more water, 1 Tablespoon at a time, stirring, until a soft, slightly sticky dough forms. Knead a couple of times in the bowl. Shape into 3 disks, wrap each in plastic and chill for 1 hour.

To prepare filling
Place potatoes in a large saucepan and cover with water. ?Bring to a boil and cook until very tender. Meanwhile heat 1 1/2 teaspoons oil in a large skilled over medium heat. Add onion and cook, stirring occasionally, until tender and beginning to brown. When the potatoes are done, drain well and place in a medium bowl. Mash the potatoes with cottage chese, then stir in the onion, riocotta, 1/2 teaspoon salt and pepper.

Preparing pierogi
Roll out one disk of dough on a well floured surface to a thickness of 1/16 inch. Using a 3 1/2 inch round cutter (a large glass works well) cut out dough. Moisten the edges of the round with water. Place a teaspoon full of filling in th middle then fold the dough over and press together. Place on a baking sheet covered with parchment paper. Repeat with remaining dough scraps until all filling is used.

Cooking the pierogi
Bring a large pot of water to boil. Cook the pierogi, a few at a time, in boiling water until they float. In a large non stick skillet over medium heat melt 2 Tablespoons butter. Transfer pierogi with a slotted spoon to the skillet. Cook until browned on both sides. Reduce heat as necessary. Repeat with remaining pierogi. Serve.


Italian Bean Soup Thursday, Dec 15 2011 

Prep/Total Time 30 minutes, Yield 6 servings (about 2 qt.)

1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 Tbsp. olive oil
3 cans (14-1/2 oz. each) reduced-sodium chicken broth
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 oz.) Italian stewed tomatoes, undrained
1/4 cup minced fresh parsley
1 Tbsp. prepared pesto
1/4 cup uncooked orzo pasta
1 cup fresh baby spinach
1/4 cup grated Romano cheese

In a Dutch oven, saute the onion, potato, celery and garlic in oil until tender. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Food Network Magazine, February/March 2011, Page 66


Hearty Irish Lager Stew Thursday, Dec 1 2011 

Serves 8

1 Tbs vegetable oil
8 oz button or shiitake mushrooms, halved
2 cloves of garlic, minced
1 medium leek, white parts only, diced (1 cup)
3 small red potatoes, cut into 1 inch cubes (1 1/2 cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 1/2 cups)
1 1/2 tsp tomato paste
1 15 oz can crushed tomatoes
1 1/2 cups low sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp chopped fresh thyme, divided
1/2 cup lager beer
1 1/2 Tbs quick cooking tapioca
1 cup shredded cabbage
1 Tbs white miso
2 Tbs chopped parsley

Heat 1/2 Tbs oil in large pot over medium heat. Add mushrooms and galic, saute 8 minutes or until mushrooms are browned. Remove from pan. Add remining 1/2 Tbs oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips and tomato paste. Cook 2 minutes. Add tomatoes, broth and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occassionally.

Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.

Per 1 cup serving: Calories 118, Prot 4g, Total Fat 2g (<1g sat fat), Carb 23g, Chol 0mg Sodium 204mg, Fiber 5g, Sugars 5g

Vegetarian Times, March 2011, Page 44


Butterflied Leg of Lamb with Rosemary and Garlic Tuesday, Nov 22 2011 

1/4 cup olive oil 1/4 minced fresh rosemary 8 garlic doves, minced Kosher salt and ground black pepper 1 butterflied leg of lamb, 4½ to 5 pounds

Vegetables 4 Tbs. butter, divided 3 Tbs. olive oil, divided 2.5 pounds golden yellow potatoes, peeled and halved 1 pound carrots, peeled and cut into large chunks 2 large onions, peeled, halved and each half quartered 2 pounds of asparagus, tough end snapped off 1 tsp. finely grated lemon zest 1 large lemon cut into eighths 2 bags (2 pounds) frozen peas 1/4 cup chopped fresh mint

For the lamb, mix oil, rosemary, garlic, 1 tablespoon salt and 1½ teaspoons pepper in a small bowl; rub mixture on both sides of lamb. (Can be set aside at room temperature up to 2 hours.)

When ready to roast, set a large heavy duty roasting pan over 2 burners at medium-high heat. When pan is hot, add lamb; cook, turning only once, until well-browned on both sides, 6 to 8 minutes total. Transfer lamb to a large raclç do not wash roasting pari.

Adjust oven racks to lowest and upper positions and heat oven to 400 degrees. Mix 2 tablespoons melted butter with 2 tablespoons of the oil. Bring potatoes with water to cover to boil in a small pot. Reduce heat to medium-low, cover and cook until potato surface is just tender, about 5 mìnutes. Drain water, cover and shake pot to give potatoes a “fluffy” surface; turn into roasting pan, along with carrots and onions; drizzle with butter mixture along with a generous sprinkling of salt and pepper shake roasting pan to coat. Set lamb on rack over roasting pan; roast until a meat thermometer inserted into the thickest part of the roast registers 135 for medium-rare and 140 degrees for medium, about 30 mInutes. Remove rack and lamb from roasting pan; let lamb rest. Return roasting pan of vegetables to oven and increase temperature to 450 degrees. While lamb roasts, toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper on a large rimmed baking pan. Place peas, mint, remaining 2 tablespoons of butter and a light sprinkling of salt and pepper in a large microwave-safe bowl cover with plastic wrap.

While lamb rests, roast asparagus on upper oven rack until bright green and tender-crisp (tossing with lemon zest after removing from oven) and potatoes, carrots and onions until nicely browned, about 10 minutes longer. Microwave peas on high power until very hot, 8 to 10 minutes. When ready to serve, slice as much lamb as you think you’ll eat. Arrange all on a large platter. Garnish with lemons for squeezing on lamb. Serve.

8 servings Per serving: 739 calories, 53g carbohydrates, 65g protein, 30g fat (10g saturated), 179mg cholesterol, 13g fiber, 1,207mg sodium

USA Weekend, April 1-3, 2011


Potato and Leek Frittata Tuesday, Aug 30 2011 

3 medium leeks
5 potatoes
1 teaspoon olive oil
1 teaspoon dried thyme
1 cup water plus 1 tablespoon
4 large eggs
4 large egg whites
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup shredded parmesan cheese

Potato and Leek Frittata

Trim leeks by discarding roots and tops. Cut in half lengthwise and run under cool water to remove grit between the layers. Thinly slice crosswise. Wash potatoes and slice thinly.

In a large skillet combine leeks, potatoes, olive oil, thyme and 1 cup water. Bring to a boil over high heat then cover and reduce heat to medium. Simmer, stirring occasionally, until potatoes are tender. If there is liquid remaining then uncover and continue to simmer until evaporated.

Meanwhile, in a bowl, beat eggs, egg whites, salt, pepper, and 1 tablespoon water until blended. Pour egg mixture over vegetables in skillet. As eggs begin to set, use a spatula to lift mixture. Tilt the skillet letting the uncooked egg mixture flow beneath it. Cook until eggs are firm.

Remove from heat and sprinkle with cheese. Heat until cheese is melted on top.

Farmer’s Casserole Friday, Jul 29 2011 

6 cups frozen shredded hash brown potatoes – Shortcut Tip: Use frozen hash brown patties because they arrange nicely in the bottom of the pyrex.
1-1/2 cups shredded Monterey Jack cheese with jalapeno pepper
2 cups diced cooked ham
1/2 cup sliced green onions
8 beaten eggs
2 12-ounce cans evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Farmer's Casserole

Farmer's Casserole

Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

Bake uncovered at 350 degrees for 45-55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.

TIP: Prepare the night before then cover and chill. Bake as directed except increase baking time to 55 to 60 minutes.

Calories 299, Total Fat 14g (Saturated Fat 7g), Cholesterol 183mg, Sodium 526mg, Carbohydrate 25g, Fiber 2g, Protein 19g

Better Homes & Gardens

Horseradish-Crusted Beef Tenderloin Wednesday, Jul 13 2011 


NOTE: Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If you prefer your meat more or less done, adjust the cooking time accordingly. Serve this roast with Creamy Horseradish Sauce (recipe follows) if desired.

2 teaspoons kosher salt or 1 teaspoon table salt
1 (2-pound) center-cut beef tenderloin, silver skin removed, trimmed of all visible fat
1 small russet potato (about 6 ounces), peeled and shredded on the large holes of a box grater
3 tablespoons panko (Japanese-style bread crumbs)
Vegetable oil spray
1/4 cup drained prepared horseradish
2 tablespoons minced fresh parsley
1 small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
1/4 teaspoon pepper
2 teaspoons canola oil
1 1/2 teaspoons light mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin

1. Sprinkle the salt evenly over the roast. Place the roast on a plate, cover with plastic wrap, and let sit at room temperature for 1 hour or refrigerate for up to 24 hours. (If refrigerated, let the roast sit at room temperature for 1 hour before cooking.)

2. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Place a wire rack inside a foillined rimmed baking sheet and set aside.

3. Rinse the shredded potato under cold water, then squeeze dry in a kitchen towel. Spread the shredded potato on a rimmed baking sheet. Spread the panko on a second rimmed baking sheet. Lightly coat the shredded potato and panko with vegetable oil spray. Bake the shredded potato on the upper-middle rack until golden brown, 20 to 30 minutes, stirring occasionally to break up the clumps; set aside to cool to room temperature. Bake the panko on the lower-middle rack until golden brown, 5 to 10 minutes, stirring occasionally; set aside to cool to room temperature.

4. Toss the panko with 2 tablespoons of the horseradish, parsley, shallot, garlic, and thyme and return to the baking sheet. Place the potatoes in a large zipper-lock bag and crush until coarsely ground. Transfer the potatoes to the baking sheet with the panko mixture and toss to combine.

5. Pat the tenderloin dry with paper towels and season with Y4 teaspoon pepper. Heat the oil in a 12-inch nonstick skillet over mediumhigh heat until just smoking. Carefully lay the roast in the skillet and cook until well browned on all sides, 6 to 10 minutes, turning as needed. Transfer the roast to the prepared wire rack and let sit for 10 minutes.

6. Combine the remaining 2 tablespoons of horseradish, mayonnaise, and mustard in a bowl. When ready to coat the tenderloin, stir the gelatin into the horseradish mixture. Spread the horseradish mixture on the top and sides of the roast, leaving the bottom and ends bare. Roll the coated sides of the roast in the crumb mixture, pressing gently so the crumbs adhere. Pat off any excess crumbs.
The uniform shape of a center-cut tenderloin helps it cook evenly, making it the ideal choice for this dish.

7. Return the roast to the wire rack and roast until the meat registers 120 to 125 degrees (for medium-rare) on an instant-read thermometer, 25 to 30 minutes. Transfer the roast to a carving board and let rest for 20 minutes. Cut the roast crosswise into V2-inch-thick slices and serve.

PER SERVING: Cal 220; Fat 8g; Sat fat 2g; Chol 80mg; Carb 9g; Protein 31g; Fiber lg; Sodium 540mg

Creamy Horseradish Sauce MAKES ABOUT ICUP
NOTE: This sauce will keep in an airtight container in the refrigerator for up to 1 day.
1/2 cup light mayonnaise
1/4 cup low-fat sour cream
3 tablespoons drained prepared horseradish
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
Salt and pepper

Mix the mayonnaise, sour cream, horseradish, lemon juice, and garlic powder together in a bowl, adding water as needed to thin the sauce. Season with salt and pepper to taste. Cover and refrigerate until the flavors blend, about 30 minutes.

PER 2-TABLESPOON SERVING: Cal 50; Fat 4g; Sat fat 0.5g; Chol 5mg; Carb 29; Protein Og; Fiber Og; Sodium 150mg


Southwest Seafood Chowder Wednesday, Mar 30 2011 

Southwest Seafood Chowder


1/4 cup canola oil
1 yellow onion, coarsely chopped
5 garlic cloves, smashed
2 large ancho chiles, seeded and torn into large pieces
1 teaspoon fennel seeds
1 cup dry white wine
One 28-ounce can crushed tomatoes
1 cup 2-percent milk
2 dozen cherrystone clams, scrubbed
Salt and freshly ground pepper
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 small red onion, finely chopped
1 celery rib, finely chopped
1 fennel bulb, finely chopped
One 10-ounce package frozen corn kernels, thawed
1 1/2 teaspoons smoked sweet paprika
1 pound skinless halibut fillet, cut into 1 1/2-inch cubes
1 pound shelled and deveined medium shrimp
Oyster crackers or crusty bread, for serving

In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk.

Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.

Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit. Chop the clams. Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper.

Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil to the pot and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup and bring to a boil.

Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper. Serve the soup in shallow bowls with oyster crackers or crusty bread.

MAKE AHEAD The recipe can be prepared through Step 4 and refrigerated overnight.

By Steve Sicinski, Food & Wine, March 2011, page 38-39

A Pint in the Pot Lamb Stew Monday, Mar 28 2011 

A Pint in the Pot Lamb Stew

2 lbs. lamb, cut into 1 inch pieces
2 Tablespoons flour
1/2 teaspoon black pepper
1 teaspoon dried thyme
12 ounces beef stock
1 beef buillion cube
4 Tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced or pressed
4 carrots, chopped, 1/2-inch thick pieces
3 parsnips, chopped, 1/2-inch thick pieces
3 celery stalks, chopped, 1/2-inch thick pieces
2 large potato, chopped, 1/2-inch thick quarter rounds
1 (12-ounce) bottle dark beer, such as stout or porter
2 cups water
3 ounces tomato paste
1 bay leaf
1/2 cup barley, rinsed and drained
1/4 teaspoon each ground allspice and ginger
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
3 Tablespoons chopped Italian parsley
Salt and pepper to taste

Rinse and pat dry lamb. Mix flour, black pepper and crushed thyme leaves in a bowl. Add lamb and toss to coat.

In a bowl add 1 beef buillion cube to 12 ounces of beef stock.

Melt 2 tablespoons butter in a Dutch oven or pot over medium-high heat. Add lamb and brown on all sides. Remove lamb from pan and set aside.

Reduce heat to medium, add remaining butter and saute vegetables for about 7 minutes. Remove and set aside.

Pour beer into the pot and stir to scrape bits stuck to bottom of pan. Add lamb, beef stock, water, tomato paste, bay leaf, barley, spices, sugar and Worcestershire sauce. Combine, bring to a boil then lower heat to simmer and cook, covered, for 1 1/2-2 hours or until meat is tender. Add water as needed to cover ingredients.

Return vegetables to the pot for 20-25 minutes, until fork tender.  Add chopped parsley, salt and pepper.

Next Page »

%d bloggers like this: