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A delicious dish for meat lovers

January 3rd, 2013 No Comments

Without any meat!

In this case, that’s a good thing because beef bourguignon is a b!tch to make.  Smitten Kitchen’s mushroom bourguignon that is just as rich and delicious takes about an hour! Plus, you really can’t go wrong with Deb Perlman’s recipes; I’ve been making them for years.

Some of you might remember me tweeting about my attempt and epic fail making Julia Child’s Beef Bourguignon for Valentine’s day one year.  My BF said he loved it, it wasn’t terrible….it wasn’t great.  But I did set the fire alarm off – twice – trying to control the heat on his glass-top stove.

Anyway, this recipe is much easier and perfect for cold January nights.  Definitely a great one for a dinner party because you can prepare ahead. It doesn’t have any protein so you’ll have to prepare that separately.  We paired it with a chicken grilled on The Big Green Egg, but it really wants steak on the side.   I also served it with eggs and toast for a “Steak and Eggs” breakfast; such a welcome change from our usual omelets.

Smitten Kitchen’s Mushroom Bourguignon

*Serves 4, lasts about 4 days in the refrigerator.  I made it exactly as directed except I used wheat flour and a little more than 2 tablespoons.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter, softened
  • 2 pounds portabella mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
  • 1/2 carrot, finely diced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup full-bodied red wine
  • 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup pearl onions, peeled (thawed if frozen)
  • Egg noodles, for serving
  • Sour cream and chopped chives or parsley, for garnish (optional)

Preparation

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Mushrooms before and after

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Mushrooms stewing down

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

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Make-ahead meatballs

December 13th, 2012 No Comments
In Hilary’s list of holiday survival tips, she mentions making meals and snacks ahead of time so you can eat them quickly when you’re in a festive frenzy.  This recipe below fits that bill as well as being a great source for lean protein (which will keep you full and energized throughout the day).
Subtract the spicy and it also looks like a great option for kids!

Spicy Turkey Meatloaf Muffins!!

from Nicole Landress at BLAST900
 
Prep Time : 10 min
Cooking Time : 45 min
Number of Servings : 12
Ingredients

  • 2 packs Jenni-0 Extra Lean Ground Turkey
  • 1 cup dry quick cook oatmeal
  • 3 Egg Whites
  • 1 1/2 cups red onion (diced)
  • 1 1/2 cups zucchini (shredded or diced)
  • 1 – 2 Jalapeños
  • 2 garlic cloves or 1 tbsp. garlic powder
  • 2 tbsp. yellow mustard
  • 2 tsp. ground cayenne pepper
  • 1 tsp. cumin
  • 1 tsp. thyme
  • Salt and pepper to taste
  • Optional: any veggies you want!

Directions:

Preheat oven to 375*

Spray a 12 cup muffin pan with cooking spray and place to the side.

Mix all dry ingredients together. I like to place the oats in a food processor for a second or two.

Next dice the onions, jalapeños, and garlic. Shred your zucchini using a cheese grater. You can really add any veggies you like, spinach is very good in this recipe!

In a large bowl, combined the turkey, eggs, veggies and mustard.

Add in your dry ingredients and mix well.

Make 12 muffins that are slightly smaller than a baseball and place directly into muffin pan. Sprinkle with cayenne pepper if you like a little spice!!!!

Bake for 45 min or until the inside is no longer pink and Enjoy!!!

Nutritional Information : serving size 1 muffin
Calories : 140
Total Fat : 2 g
Sat Fat : 1 g
Carbs : 8 g
Protein : 24 g
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3 Easy and Impressive Desserts

November 29th, 2012 No Comments

With all of the holiday cooking, dessert can either be your favorite thing to prepare, something you have to throw together, or an afterthought.  These three recipes are super easy and fast so you don’t have to stress to impress.  They’re also easy to serve in small, individual portions.

Should you make the cobbler or chocolate in a large dish, try serving in a martini glass.  It’s unique, unexpected, and makes your efforts look grand!

Drop-Biscuit Fruit Cobbler

Adpated from Bon Appetit August 2012

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Ingredients

  • 1 1/2 cups plus 3 tablespoons wheat flour
  • 3 tablespoons and 1/2 cup turbinado sugar
  • 1 tablespoon agave
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ pieces
  • 1/2 cup plus 1 tablespoon plain greek yogurt
  • 6 cups of any berries you want
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest

** Serves 6.  You can cut in half or thirds.

Preparation

1. Preheat oven to 375°F.

2. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in yogurt. Knead in bowl until a biscuit-like dough forms, 5–7 turns (over-mixing will make dough tough).

Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2″ glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.

Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.

Pot Du Chocolate

From my friend Alexandra

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Ingredients

  • 1 cup semisweet chocolate chips
  • 1 1/2 cups scalded light cream (Alex: I use heavy cream)
  • 2 egg yolks (Alex: I don’t use them)
  • 3 tblsps. cognac, rum or bourbon (Alex: I use less but up to the cook!)

** Serves 6.

Preparation

1.  Scald creme by heating until just below boiling.

2.  Put all ingredients in the blender and liquefy.  Small servings are best since it is quite rich.  Refrigerate for at least 3 hours.

** This can be made several days in advance.

Optional – My Homemade Whipped Cream

I brought it with my dessert and we added it to hers.  I like how it cut the richness of the chocolate.

  • Heavy cream – 1/2 or whole small carton
  • Vanilla
  • Agave (keeps cream smooth unlike sugar)

1.  Put beaters and metal or glass bowl in freezer for at least 20 minutes.

2.  Beat cream until it starts to stiffen.

3.  Add a little vanilla, like 1/2 teaspoon.  Add a squirt of agave.  Beat and taste before peaks form.  Add more agave and vanilla to taste and beat until peaks form.  Do not over beat.  Lasts only two days.

 

Almond Butter Chocolate Chunk Cookies

My friend Jenn via Cooking Light Magazine

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Ingredients

  • 1 cup unsalted almond butter (chunky or creamy)
  • 3/4 sucanat or 1 cup brown sugar
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 oz dark chocolate (bar of 70% cocoa or greater)
  • Parchment paper (optional)

Preparation

  1. Preheat oven to 350.
  2. In a medium bowl, stir together the first 5 ingredients.
  3. Chop up chocolate and stir it in.
  4. Make little dough balls and place on parchment paper lined cookie sheet (or coat the sheet heavily with spray).
  5. Bake for 10-12 minutes or until browned.
  6. Cool on a wire rack.

MR Additions to make bigger cookies: 1 tspn maple syrup, 1/2 over-ripe banana, mashed.  Stir in until smooth in batter.  These will spread so place only 6 on a sheet and decrease baking time to 9-10 min.

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Quick addition for your Thanksgiving spread

November 20th, 2012 No Comments

Just posted this on BLAST900′s blog from their resident healthy chef, Lesley Palmer.  Looks amazing!

Whole – Wheat Dressing with Wild Rice

Ingredients:

  • 1/3 cup wild rice
  • 2 TBS Olive Oil
  • 1 Yellow Onion, finely chopped
  • 3 stalks celery, thinly sliced diagonally
  • 1 cup shredded carrot
  • 1 TBS chopped fresh thyme leaves
  • ½ tsp fresh ground black pepper
  • 12oz whole-wheat bread, cut or torn into ¾-inch pieces (about 12 cups) NOTE: Opt for bread that has a thicker, crunchier crust as opposed to softer one
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • Olive Oil Cooking Spray

Instructions:

1.     In a medium saucepan on high, bring 4 cups water to a boil. Add rice, reduce to a simmer and cook, stirring occasionally, until very tender, about 50 minutes.

2.     Meanwhile, in a large skillet on medium, heat oil. Add onion and cook, stirring occasionally for 4 minutes. Add carrot and cook, stirring occasionally, until vegetables are very tender, 2 to 4 minutes. Transfer mixture to a large bowl and add thyme and pepper. Stir in bread, then broth and gently stir to evenly moisten. Remove about 1/3 of the bread mixture and transfer to a medium bowl. Set both bowls aside.

3.     Mist a 2 – 2 ½ qt casserole dish with cooking spray and set aside. Drain rice. Stir rice into larger bowl of bread mixture, then transfer to the prepared baking dish, spread evenly. Top with reserved 1/3 cup bread mixture, spreading evenly.

4.     Preheat Oven to 400 degrees F. Cover with foil and bake until heated through, 20 to 30 minutes. Uncover and bake until browned on top, 20 to 30 minutes.

Serves – 10 

Serving  1 cup – Calories – 193, Fat – 6g, Carbs – 27g, Protein 6g

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What to do with all that squash?

November 15th, 2012 No Comments

At the entrance of Trader Joe’s, there is a bin full of colorful squash.  To me, they all look like colorful decorations to make table arrangements for dinner parties.  But it occurred to me after making fresh pumpkin pie* that those might be edible! That’s a joke of course, but for someone who didn’t grow up with a mother who cooked (or even ate vegetables), multi-colored squash is intimidating.  After a few winters under my belt cooking butternut squash and spaghetti squash, I’ve gotten inventive, and also a little bored.  So now I’m ready to venture on through the squash world.

Instead of just finding a recipe on Epicurious, I thought I’d tweet my favorite chefs to see how they like to prepare it.  (I take advantage of any occasion to tweet chefs and foodies because they’re always so responsive!)

 

A little intro to my foodies:

Here’s what they suggested:

Miso Sesame Winter Squash — Heidi Swanson
Let me know if you get to one of these before I do and put your comments below!  I’m awaiting a healthy recipe from Chef Lesley Palmer that I will add here shortly.  I love her stuff because her dishes are well-rounded in terms of protein, carbs, fat, and calories.

(Photo via caro on tumblr via Food & Drink / Guide to Winter squash.)

*Melissa Clark just posted this brandied fresh pumpkin pie recipe that I’ll have to try and compare to the one I used.  It ran just two weeks too late!

 

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Who says “No!” to homemade banana bread?

November 8th, 2012 No Comments

No one I know!

Now that it’s cold outside, banana bread is especially delicious to cuddle up with.

My problem in baking the bread has always been the middle; I could never get it cooked through without drying out the edges.  Finally, last week, I got it right with this recipe. I did use the chocolate chips, although next time I’ll leave them out or sub them for raisins.  I used sprouted whole wheat flour from whole foods (it’s course, you’ll see it) and doubled the bananas.

Banana Bread with Chocolate Chips and Walnuts

Bon Appetit February 2000

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup walnuts, chopped, toasted (just throw them in the oven as it preheats)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (I doubled this)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

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REAL pumpkin pie for your holiday celebrations

November 1st, 2012 No Comments

By now you probably know I don’t like to eat or use canned/processed foods (and that my food photography sucks).  This has always been what’s held me back from making pumpkin pie.  That, and Aunt Judy makes her “famous” one at Thanksgiving.  But I never asked for her recipe because she uses canned pumpkin puree.

This year, with a request to make the classic, I decided to do it right, from real pumpkin to pie, from flour to crust, from cream to whipped creme.

Pumpkin Pie with Brown Sugar-Walnut Topping

Bon Appetit November 2009 via Epicurious

Servings:  I made one small pie and 4 ramekins.  It’s supposed to be one deep dish pie, but I like to spread the sweets amongst friends :)

Ingredients

Walnut Topping

  • 1/2 cup walnut pieces
  • 1/4 cup (packed) golden brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of fine sea salt

Pumpkin Pie Filling

  • 1 cup (packed) golden brown sugar (many reviewers said to use 1/2 cup, I used 3/4 cup to make up for lack of sweetness in fresh pumpkin)
  • 2 large eggs
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pure pumpkin OR fresh roasted pumpkin (you need about 4 small ones)
  • 1 cup heavy whipping cream (I used 1/2 creme, 1/2 2% milk)
Martha Stewart’s Crust
  • 1 1/2 cups of flour (I use stone ground wheat) spooned and leveled
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter cut into small pieces
  • 2 tablespoons ice water
My Whipped Creme
  • heavy whipping creme
  • agave syrup
  • vanilla

Preparation

For crust
In a food processor, pulse flour, sugar, and salt.  Add butter and pulse until mixture resembles course meal.  Add water and pulse until dough is crumbly but holds together when squeezed.  If needed you can add up to 2 more tablespoons of water, but no more than that.  On a work surface, knead dough and until it comes together.  Flatten dough into a disc, wrap in plastic wrap and freeze for at least one hour.  (MR NOTE: I divide dough into two discs and leave one in the freezer to use at a later date.  OR I freeze one and then just use the rest to press directly into the pie pan, without freezing.)
Position oven rack in bottom third of oven; preheat to 350°F.  To prebake the crust, place it on a piece of wax/parchment paper and expand it with your knuckles.  Martha then suggests to lift the paper to wrap the dough around a rolling pin to flatten.  I take pieces and press it into the pan with my fingers.  Mostly because I don’t have a rolling pin.  It actually works and creates a crumbly crust.

Line pan with crust and then line with  nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans.  Cool crust completely on a rack. Maintain oven temperature.

For filling

Preheat oven to 450.

Cut open four small pumpkins, remove seeds, roast cut side down at 450 until the flesh is soft.  About an hour and a half.  Let pumpkin cool and then scoop out flesh from skin.  Put into a food processor, turn on high, and then add water or milk slowly.  I added a teaspoon of butter as well.

Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.

Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.

Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely.

DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.

For walnut topping

Combine all ingredients. Using on/ off turns, blend to fine crumbs.

DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

For whipped creme:

Put beaters and glass or metal bowl in freezer for 20 minutes.
Pour at least 1 cup heavy whipping creme into the chilled bowl.  Beat electric mixer on high until creme starts to stiffen.  Add about a teaspoon of agave and blend.  Add about 1/2 teaspoon of vanilla and blend.  Taste and add agave or vanilla if needed.  Blend until creme peaks but is not stiff.  DO NOT OVER-BEAT.
Lasts only 2 days.
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The meal that keeps on giving

October 25th, 2012 No Comments

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Fror one recipe for garlic shrimp and white beans I found in bon appetit, I produced 4 meals for 2 people!

Instead of cutting the ingredients in in half for dinner for two, I decided to make the whole thing and have the meal for lunch. That was just the start of what I could do with the leftovers!

The BA recipe ended up also yielding beans for hummus and a flavorful broth for soup. My boyfriend is obsessed with Giada so I used her white bean dip recipe (pasted below). The hummus served as dip and spread for turkey wraps. As for the broth, it was used for a veggie and meatball soup as well as seasoning for steamed veggies throughout the week.

There are a several changes I made to the recipe: I made the cannelli beans instead of using those from the can. While cooking them, I added fresh chopped herbs (rosemary and thyme) which made them so much for flavorful in the shrimp dish and hummus. Unfortunately I forget the chiles at the store, but the dish really didn’t need them. Instead of olive oil, I used grape seed oil to reduce fat. Finally, at the end, I stirred in fresh greens for nutritional value. I always find a way to sneak them in :)

Taking the time to make this one dish properly saved me SO MUCH time throughout the week.

Garlic Shrimp and White Beans
Bon Appetit October 2012

6 tablespoons olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de árbol
1 bay leaf, preferably fresh
1 1/4 cups chopped tomato (about 8 ounces)
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
2 15-ounce cans white beans (such as cannellini), rinsed, drained
1 cup low-sodium chicken broth
1 pound medium shrimp
1 teaspoon smoked paprika
2 tablespoons chopped flat-leaf parsley

1. Preheat broiler. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet over medium heat.
2. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1-2 minutes (do not allow garlic to burn).
3. Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
4. Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes.
5. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
6. Combine remaining 2 garlic cloves, 2 tablespoons oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
8. Broil until shrimp are golden and cooked through, about 3 minutes.
9. Serve with parmesean cheese if desired. (MR addition :))

The other recipes you’ll need:

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Cannellini Beans
(Not using a pressure cooker)
via Simple Daily Recipes

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**You can click both recipes to make them bigger.

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