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

Pappardelle with Shrimp and Asparagus  Monday, Oct 10 2016 

3/4 pound pappardelle or fettuccine
1 tablespoon olive oil
1/2 pound peeled and deveined medium shrimp (raw)
kosher salt and black pepper
2 small shallots, sliced
1/2 to 1 teaspoon crushed red pepper
1 large bunch asparagus (about 1 pound), trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter, cut into pieces
1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice

Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water and drain the pasta.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper. Cook until browned on one side, 2 to 3 minutes.

Add the shallots and red pepper. Cook, tossing frequently, until the shallots are crisp-tender, 30 seconds to 1 minute.

Add the asparagus and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.

Add the pasta, butter, lemon zest, lemon juice, and ½ cup of the reserved cooking water to the shrimp and asparagus and toss to coat. (Add more cooking water as needed to loosen the sauce.)

Serve warm.

Real Simple, April 2014, page 206

Spicy Thai Basil Chicken Thursday, Oct 6 2016 

4 teaspoons canola oil, divided
1/2 cup minced shallots
1/2 cup thinly sliced red bell pepper
4 teaspoons minced fresh garlic
1 pound ground chicken
2 Thai or serrano chiles, minced
1 tablespoon fish sauce
2 teaspoons dark brown sugar
2 teaspoons lower-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 cup basil leaves
1 tablespoon fresh lime juice
4 lime wedges

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.

Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.

Cooking Light, December 2012, page 31

Chiang Mai Pork Patties Monday, Sep 26 2016 

1 1/4 pounds ground pork
3/4 teaspoon salt
1/2 cup coarsely chopped shallots
1/4 cups finely chopped fresh cilantro
2 tablespoons minced peeled fresh lemongrass
2 tablespoons thinly sliced Kaffir lime leaves or 1 tablespoon minced lime rind
1 tablespoon minced peeled fresh galangal or 2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
3 fresh Thai red bird chiles, minced
15 Bibb or Boston lettuce leaves
2/3 cup fresh cilantro leaves
2/3 cup fresh mint leaves
10 lime wedges

Combine pork and salt in a medium bowl; toss to combine.

Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.

Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.

Cooking Light, November 2011, pages 206-208

Seared Scallops with Snap Peas and Pancetta Tuesday, Jul 1 2014 

3 teaspoons canola oil, divided
12 ounces sugar snap peas, trimmed and diagonally sliced
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 1/2 ounces diced pancetta (such as Boar’s Head)
2 large shallots, sliced
1 1/2 pounds large sea scallops
4 lemon wedges

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.

Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.

Cooking Light, July 2014, page 26

Amount per serving: Calories 237, Fat 7.9g, Saturated fat 2.2g, Monounsaturated fat 2.3g, Polyunsaturated fat 1.3g, Protein 25g, Carbohydrate 15g, Fiber 3g, Cholesterol 48mg, Iron 3mg, Sodium 568mg, Calcium 52mg

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Blackened Chicken Salad with Blue Cheese Vinaigrette Friday, Jun 27 2014 

1 teaspoon Hungarian sweet paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves 
Cooking spray
2 tablespoons extra-virgin olive oil 
1 tablespoon white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 ounce blue cheese, crumbled (about 1/4 cup)
2 heads romaine lettuce, halved lengthwise 
1 cup grape tomatoes, halved

Combine first 7 ingre­dients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.

Combine oil and next 5 ingredients (through 1/8 teaspoon salt) in a small bowl, stirring with a whisk. Stir in cheese.

Place 1 lettuce half and 1/4 cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1 1/2 tablespoons vinaigrette.

Amount per serving: Calories 349, Fat 14.4g, Saturated fat 3.4g, Monounsaturated fat 6.8g, Polyunsaturated fat 2g, Protein 42.1g, Carbohydrate 13.9g, Fiber 7.7g, Cholesterol 114mg, Iron 4.2mg, Sodium 639mg, Calcium 165mg

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Herb and Citrus Roast Leg of Lamb Friday, Jan 3 2014 

3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh shallots
2 tablespoons chopped fresh oregano
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon ground cumin
2 tablespoons minced fresh garlic (about 6 medium cloves)
1 (6-pound) bone-in leg of lamb, trimmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cooking Spray

Combine the first 11 ingredients in a small bowl, stirring well. Place lamb in a roasting pan; rub with garlic mixture. Cover with plastic wrap, and refrigerate for 8 hours or overnight.

Remove lamb from the refrigerator. Sprinkle lamb with 1 teaspoon salt and black pepper. Place lamb on the rack of a roasting pan coated with cooking spray, and place rack in pan. Let lamb stand for 1 hour at room temperature.

Preheat oven to 425°.

Roast lamb at 425° for 30 minutes. Reduce oven temperature to 375° (do not remove lamb from oven); bake an additional 45 minutes or until a thermometer inserted into thickest portion of roast registers 135° or until desired degree of doneness. Let stand for 20 minutes; slice.

Cooking Light, December 2011, page 87

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Mussels in Smoky Poblano-Cilantro Broth Wednesday, Dec 25 2013 

1 poblano chile
1 cup dry white wine
1/4 cup chopped shallots
1/4 cup chopped fresh cilantro, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot smoked paprika
3 garlic cloves, sliced
1 (8-ounce) bottle clam juice
48 mussels (about 2 pounds), scrubbed and debearded
1 tablespoon fresh lime juice
1 tablespoon unsalted butter

Preheat broiler to high.

Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.

Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.

Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Cooking Light, April 2013, page102

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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 Tenderloin Steaks and Balsamic Green Beans Wednesday, Nov 27 2013 

2 teaspoons butter, divided
1 cup vertically sliced yellow onion
1 cup vertically sliced red onion
1/4 cup sliced shallots
3 garlic cloves, minced
1/2 cup fat-free, lower-sodium beef broth
2 cups green beans, trimmed
2 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation

Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.

Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.

Serves 4

Cooking Light, January/February 2012, page 72

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