Thursday, February 28, 2008
At first I thought, well, that's not very "green" of me to use disposable steaming bags, but I got a free sample in the mail and gave 'em a shot. Turns out, they work perfectly! The veggies aren't overcooked (or undercooked) and you can season them any way you like.
Last night I made some zucchini and carrots and threw in a pat of some butter that I had mixed with fresh, chopped rosemary. Yum...so good! Josh made broccoli and carrots and then splashed on some soy sauce after they were cooked.
Thursday, February 21, 2008
This recipe is from the January issue of Cooking Light. I omitted the saffron...mainly because it's $16 for a tiny bottle. I tossed in a little cayenne pepper instead. I really liked how this turned out! The meat was very tender and the gravy/sauce was pretty flavorful. I served it with skin-on mashed potatoes.
3 pounds bottom round roast, trimmed
2 cups thinly vertically sliced yellow onion
3/4 cup thinly sliced bottled roasted red bell pepper (I used fresh)
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads (omitted)
1 cup of dry sherry
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 cups fat-free, less-sodium beef broth
1 1/2 cups frozen green peas, thawed (I used canned)
1/4 cup chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon cornstarch
1 tablespoon water
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 5 minutes, browning on all sides. Remove beef from pan.
Recoat pan with cooking spray. Add onion to pan; sauté 4 minutes or until tender. Add bell pepper and garlic; cook for 1 minute, stirring constantly. Add salt and next 5 ingredients (through saffron); cook 30 seconds or until fragrant, stirring constantly. Stir in sherry and hot pepper sauce, scraping pan to loosen browned bits; cook 4 minutes or until liquid is reduced by about half. Add beef and broth to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until beef is tender.
Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.
Add peas, parsley, and vinegar to pan; cook 5 minutes. Combine cornstarch and 1 tablespoon water in a small bowl; stir cornstarch mixture into broth mixture. Bring to a boil; cook 1 minute. Add sliced beef; cook 1 minute or until thoroughly heated.
Sunday, February 17, 2008
Okay, I know...who needs a recipe for sloppy joes, you say. Well, this is *my* recipe. I have converted Manwich lovers with this recipe, so it must be good. I can't take credit, this is actually my mom's recipe...although, I don't think she uses onion. The choice is yours.
1 pound of lean ground beef
1 small onion (finely diced)
3/4 cup of Heinz Chili Sauce (NO SUBSTITUTIONS!)
1/2 cup of Heinz Ketchup (NO SUBSTITUTIONS!)
In a skillet, sautee the onion in about a tabespoon of olive oil until transparent. Add the ground beef and season with salt and pepper. Sautee until beef is fully cooked and browned. Turn the heat to low and add the chili sauce and ketchup and mix. Once sauce is mixed and thoroughly warmed, serve on your favorite roll.
4-5 medium sized Yukon gold potatoes
Old Bay Seasoning
Cut up the potatoes into strips, as thick or as thin as you like. Toss them in the olive oil, salt, pepper, and Old Bay seasoning. Place a cooling rack on top of a baking sheet and place the fries on the cooling rack, to allow the fries to cook on all sides without having to turn them. Bake at 400 degrees for 25-30 minues.