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Recipes
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There is something for everyone in our selection for the recipes of the month. These recipes have a summer feel to them, but they can be enjoyed all year round; and easily substituted within our 2 week meal plan.

 
Tomatoe Basil Torte

1 Pillsbury pie crust the lower carb version, no crust, just a thin layer of bread crumbs)
2-3 large tomatoes
1 cup of light mayonaise
2 cups of 4 or 6 blend Italian shredded cheese (low fat)
2 tbsp fresh chopped basil
2 cloves garlic minced

Bake the pie crust until light brown. While it is still hot sprinkle the bottom of the shell with some of the shredded cheese and let it cool. Cut the tomatoes into wedges and arrange them on a paper towel to drain. Mix the mayo, shredded cheese, basil, and garlic together in a bowl. Arrange the tomatoes in the pie shell and spread the mayo mixture on top. Cover the edges of the pie crust with aluminum and bake on 375 for about 40 min or until the cheese is melted and slightly brown.
 

Watermelon Sweet Onion Salsa
2 c chopped watermelon (I use seedless makes it easier and faster)
3/4 c chopped sweet onion
3/4 c canned black beans, rinsed and drained well
1/4 chopped seeded jalapeno chiles (add amount to your liking)
1/4 c chopped fresh cilantro (I always decrease this amount because not everyone like cilantro)
1 clove garlic
1T brown sugar and a pinch of salt
Mix all ingredients together, refrigerate for at least an hour. Flavor blend the more time it sits. You may need to drain some of the juices because the watermelon is so full of water. Stir up before serving. I serve this with blue and white nacho chips. Makes for a pretty presentation.
Enjoy!

NO Fettucine Alfredo
1 small spaghetti squash (about 2 pounds)
1 Laughing Cow Light Herb and Garlic cheese
2-4 Tbsp crushed garlic
I Can't Believe It's Not Butter spray (to taste)
2 Tbsp light Parmesan cheese
4 4-oz cooked chicken breasts
4 c broccoli, steamed

Cut squash in half, lengthwise. 
Remove seeds with a spoon or fork. 
Wrap each half in plastic wrap and put both halves in microwave for 6-11 minutes, depending on size. 
Remove squash halves from microwave, let sit with wrap on for 1-2 minutes. 
Put Laughing Cow cheese in bottom of large bowls and smoosh it around. 
Scrape out insides of squash gently with a fork and put in bowl on top of cheese. 
Add garlic and stir ingredients well. 
While stirring, add butter spray to help blend ingredients. 
Slowly sprinkle Parmesan cheese and stir. 
Add cooked chicken breasts and steamed broccoli and voila-- fettucine Alfredo! 

Makes 4 Servings Per Serving: 310 cal, 36 g pro, 24 g carb, 7 g fat, 2.5 g sat fat, 90 mg chol, 2 g fiber, 710 mg sodium  
 

Winning Fried Chicken
3 Tbsp. fat-free plain yogurt
4 large fresh basil leaves, chopped
1 tsp. chopped fresh oregano leaves
1 tsp. chopped fresh thyme leaves
1/4 tsp. garlic powder
pinch of salt
pinch of ground black pepper
4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs, or finely crushed Wasa Light Rye Crispbread
2 small 1/4-pound boneless, skinless chicken breasts, trimmed of visible fat
Mustard or low-fat, low-sodium marinara sauce to taste (optional)

Preheat the oven to 400 degrees F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt and pepper. Stir to mix well.
Place 2 tablespoons of bread crumbs or crushed crispbread in another medium shallow bowl. Set next to the yogurt mixture. Dip one chicken breast into the yogurt mixture to coat.

Transfer to the crumbs to coat evenly. Place on the prepared baking sheet. Add the remaining two tablespoons crumbs to the owl. Repeat the procedure with the second breast. Place on the baking sheet, not touching the other breast.
Bake for 10 minutes. Flip the chicken and bake for 8-10 minutes, or until no longer pink.

Serve immediately with mustard or marinara sauce on the side, if desired.
Serves 2, 173 Calories, 29g Protein, 9g Carbohydrates, 2g Fat, 66mg Cholesterol, 1g Fiber, 171mgSodium


Mediterranean Hardy Stew
 
1 tsp extra virgin olive oil
2 C chopped onions
1 ½  tbsp minced garlic
1 28oz can diced Italian tomatoes with basil
2 tbsp tomato paste
7 C chopped eggplant (about 1 medium eggplant)
1 C halved grape tomatoes
2 tsp capers
¼ C halved kalamata olives (buy pitted)
¼  C uncooked pearled barley
1 15 oz can garbanzo beans (drained and rinsed)
1 ½  C chopped escarole
¼ C chopped fresh Italian flat leaf parsley
½ tsp ground pepper
½ tsp dried oregano
¼ C Parmesan cheese, grated
Fresh basil leaves for garnish
 
1. On medium to high heat in a non stick medium sized skillet, sauté oil, onions and garlic for about 6 minutes. Do not brown any of the ingredients.
2. While sautéing, in a large pot add canned tomatoes, tomato paste, and eggplant. Bring to a boil and add grape tomatoes, capers, olives, barley, beans, escarole, parsley, pepper and oregano. Cover and simmer for 1 hour to fully cook barley. Stir occasionally.
3. If desired, sprinkle cheese and top with fresh basil leaves.
 
Nutrients per serving: Calories 84 Total fat 2g Saturated fat 1g Trans fat 0g
Cholesterol 0mg Sodium 211mg Carbs 13g Fiber 3g Sugars 5g
Protein 4g Iron 2mg
 


Ginger Noodles

 
2c hot cooked linguine
1tbsp canola oil
1 1/2tsp grated peeled fresh ginger
1tsp dark sesame oil
1/2tsp salt
1/2tsp crushed red pepper
 
Asian Beef Rolls
 
1pnd flank steak, trimmed
1/4c low sodium soy sauce
2 1/2 rice wine vinegar, divided
2tbsp mirin
1tsp dark sesame oil
16 green onion pieces in 1 1/2 in strips
1 large red pepper cut into 1 1/2 in strips
 
Cut steak diagonally across grain into 16 inch slices. Combine steak, soy sauce, 1 tbsp vinegar, mirin and sesame oil in a shallow dish. Marinate steak 10 minutes, turning occasionally. Remove steak fro marinade, reserving marinade. Place 1 steak slice on a cutting board or work surface; arrange 3 green onion pieces and 3 bell pepper strips on the end of the steak slice. Roll up; set aside, seam down. Use toothpicks if needed. Repeat procedure with the rest of the steak, onion and pepper pieces. Heat grill pan over med-high heat. Coat pan with cooling spray. Place beef rolls in pan, seam down; cook 7 minutes, turning once. While beef rolls cook, bring reserved marinade to a boil over med-high heat; cook 3 minutes. Remove from heat; stir in remaining 1 1/2 tbsp vinegar. Brizzle saice over rolls. Place on dish with 1/2 cup linguini for each person. 4 servings.

 
Jerk-Spiced Shrimp
 
Salsa:
2c chopped fresh pineapple
1/2c chopped cucumber
1/2c vertically sliced red onion
2tbsp chopped cilantro
2tbsp cider vinegar
 
Shrimp:
1tsp sugar substitute (or to taste)
1tbsp paprika
1/2tsp salt
1/2tsp garlic powder
1/2tsp ground red pepper
1/2tsp thyme
1/8tsp allspice
2tbsps olive oil
1 1/2pnds peeled deveined large shrimp
8 skewers
4 large lettuce leaves for garnish
cooking spray
 
Prepare grill to med-high heat. Combine first 7 ingredients. Combine oil and shrimp in a large bowl and toss well. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 skewers(8 inch). Place skewers on grill rack coated with cooking spary. Grill 6 minutes or until done, turning once. Place one lettuce leaf per dish. Divide salsa evenily onto each lettuce leaf. Place skewers over the salsa. Serve immediately. 4 servings

Mahi Mahi Almandine
 
4 to 8 oz. Mahi Mahi fillets
Salt and pepper
1 clove garlic, pressed
Juice of 1/2 lemon
1/2 c. oil
1/4 c. slivered almonds
2 tbsp. butter
Minced parsley
Lemon juice
 
Rinse and wipe fillets dry. Sprinkle with salt and pepper. Mix garlic second lemon juice with oil. Marinate fish for 30 minutes. Remove from marinade and place pieces on a greased, heated grill, arranging so the fillets do not touch each other. Brush fish frequently with the marinade. Grill 4or 5 minutes on each side. Cook until fish flakes easily.
Top with almond topping. Saute 1/4 cup slivered almonds in 2 tablespoons butter until light, golden brown. Stir in minced parsley and a few drops of lemon juice. Spoon over grilled fish and serve immediately.



Chili –Vegetarian Style

1 tbsp extra virgin oil
1 jalepeno pepper finely chopped
1 large onion chopped
1 stalk celery finely chopped
1 1/3 c green or red pepper chopped
1 tbsp garlic
7 tbsp chili powcer
1 tsp cheyene pepper
1 1/2 tsp paprika
1 tbsp bried parsley
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
3 tbsp balsamic vinegar
1 28oz can crushed tomatoes
1 19 oz can black bean, drained
1 19 oz can white beans with hot sauce-
Bush 1 19 oz can
2 cans kidney beans undrained
1 can cannellini beans undrained
1 can corn
1 small can tomato paste

In large pot heat olive oil, sauté jalepeno, onion and pepper until fragrant. Cover pot and simmer on low for 45 minutes or until veggies are aldente. 1 hour if you like them soft.


Italian Cioppino

1# fresh fish fillets
1# shrimp
3- 6 ½ ounce cans minced clams undrained
1 green pepper cut into
½ “ squares
2 tbsp finely chopped onion
2 tbsp olive oil
1- 16 ounce can whole tomatoes undrained (cut up into pieces)
1- 8 ounce bottle of clam juice
½ cup of dry white wine
1 tbsp of fresh oregano chopped
1 tsp fresh basil chopped
Cut fish into 1” pieces

Sautee onion, green pepper and garlic in oil until tender then add the tomatoes without their liquid and the herbs, salt and pepper and simmer for 10 minutes. Add all liquids including juice from tomatoes, clam juices and wine and bring to a boil. Reduce the heat and simmer for 20 minutes. Add fish, shrimp and clams and bring to a boil. Reduce the heat and simmer for 5-7 minutes or till fish is done. Serves 6


Rob’s German Sangria

2 tsp finely shredded lime peel
1 c lime juice
3/4 cup sugar (I used splenda)
Ice
1 bottle Pinot Noir or Syrah, chilled
1 nectarine, pitted and sliced

In a 1 quart glass measuring cup combine lime peel, lime juice, and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover/ refrigerate at least 2 hrs.

To serve, place ice in six 16 ounce beer mugs. Add 2/3 cup of lime juice mixture to each mug.

Pouring along side of glass, slowly add 1/2 cup wine. Thread nectarine slices on skewers and add to mugs. Prost!

Rosemary Skewered Chicken with Orange Glaze

Juice of 3 oranges
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 garlic cloves, finely chopped
1 Tbsp. finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed

Preheat a grill or grill pan on medium high heat.

Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.

Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.

Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.

Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately

230 Calories per serving (about 5 pieces of chicken)Yield: Serves 6


Roasted Tilapia with Fire-Roasted Tomatoes and Olives - Serves 4

2/3 cup canned fire-roasted diced tomatoes
12 small green olives with pimientos (sometimes called manzillas), cut into quarters
1 Tbsp. plus 1 tsp. minced onion
1 tsp. freshly crushed garlic or minced garlic
1 pound tilapia fillets
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt
Ground black pepper

Preheat the oven to 400°. In a medium bowl, combine the tomatoes (and their juice), olives, onion and garlic until mixed. Lightly mist the fillets on both sides with olive oil and season with salt and pepper. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent. Top evenly with the tomato mixture. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes.

Nutritional Information: 149 calories, 23 g protein, 4 g carbohydrates, 4 g fat (less than 1 g saturated), 57 mg cholesterol, trace fiber, 396 mg sodium (per serving)

Angel Hair with Rockin' Red Clam Sauce

Makes 1 serving
Salt
 1 1/2 tablespoons finely chopped yellow or white onion
 2 small cloves garlic, minced
 1 pouch (3 1/2 ounces) baby clams, drained
 1/2 cup canned crushed tomatoes
 1/2 teaspoon dried oregano leaves
 1/2 teaspoon extra-virgin olive oil
  Pinch of red-pepper flakes, or more to taste
 2 ounces (one-fourth of an 8-ounce box) Nutrition Kitchen Angel Hair Style Golden Whole Soybean Pasta
 1 to 2 teaspoons grated reduced-fat Parmesan cheese

Bring a large pot of lightly salted water to a boil.

Meanwhile, lightly mist a small nonstick skillet with olive oil spray. Set over medium heat. Add the onion and garlic. Cook, stirring occasionally, for about 4 minutes, or until almost tender. (Do not brown.) Add the clams. Increase the heat to medium high. Cook for 2 to 3 minutes, or until the excess liquid is completely evaporated. Reduce the heat to low. Add the tomatoes, oregano, and oil. Season with red-pepper flakes.

When the water boils, add the pasta to the pot. Stir. Cook, stirring occasionally, for 3 minutes, or until al dente. Drain and add to the skillet mixture. Toss to combine. Transfer to a serving bowl. Sprinkle with the cheese. Serve immediately.
 

Nutrition at a Glance
Per serving: 392 calories, 42 g protein, 40 g carbohydrates , 9 g fat (2 g saturated), 82 mg cholesterol , 14 g fiber, 726 mg sodium

Chimichurri Chicken

4 skinless, boneless chicken breast halves
3 tbsp olive oil
12 oz fresh young green beans
3/4 c packed Italian parsley
1 tbsp cider vinegar
2 cloves garlic, halved
1/4 tsp crushed red pepper
1 lemon, peel and juice

Pre-heat grill to med/high. Brush chicken w/ 1 tbsp of oil; sprinkle 1/4 tsp each salt and black pepper. On grill cook chicken directly on rack over med heat for 12 t0 15 minutes or until no longer pink. Place beans in a microwave-safe plate. Add 1 tbsp water. over with vented plastic wrap. Cook on high for 3 minutes; drain. For Chimichurri sauce, in a small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 tsp salt and red pepper. Process until nearly smooth. Serve chicken and beans topped with Chimichurri sauce, lemon peel and juice.

RACK of LAMB with WARM APPLE & LENTIL SALAD

Ingredients
• 2 tablespoons coarse dry breadcrumbs, preferably whole-wheat (see Note)
• 1 1/2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon chopped fresh rosemary, divided
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1 1 1/2-pound rack of lamb, Frenched and trimmed (see Tip)
• 3 teaspoons Dijon mustard, divided
• 2 shallots, finely chopped
• 1 15-ounce can lentils, rinsed, or 1 1/3 cups cooked lentils
• 1 Granny Smith apple, finely chopped
• 2 stalks celery with leaves, finely chopped
• 3/4 cup reduced-sodium chicken broth, or water
• 2 teaspoons sherry vinegar, or cider vinegar

Preparation

1. Preheat oven to 450°F.
2. Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
3. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the breadcrumb mixture over the mustard. Transfer the lamb to the oven and roast until a thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer to a plate and tent with foil to keep warm.
4. Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.

Tips & Notes

•  Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.
•  Tip: To serve 4 people, look for a rack of lamb that has 8 chops. If you can find one that’s been “Frenched” (meat cut away at the tips, exposing the bone) and trimmed, you will only need a 1-pound rack. Otherwise, look for a 1 1/2-pound rack and ask your butcher to prepare it for you.

Nutrition

Per serving: 285 calories; 9 g fat (3 g sat, 4 g mono); 69 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 429 mg sodium; 362 mg potassium.


CARMELIZED ONION & SHRIMP BRUSCHETTA

Ingredients

•  1/2 cup golden raisins
•  2 tablespoons canola oil
•  4 cups chopped yellow onions
•  2 tablespoons capers, rinsed and chopped
•  2 tablespoons minced fresh dill
•  1/2 teaspoon freshly ground pepper
•  1/4 teaspoon salt
•  24 thin slices baguette, toasted
•  24 peeled and deveined cooked shrimp, (26-30 per pound)

Preparation

1.  Place raisins in a small bowl and cover with boiling water; set aside for 30 minutes.
2.  Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until the onions are softened and beginning to color, 5 to 10 minutes. Cover, reduce heat to medium-low, and continue cooking, stirring occasionally, until the onions are golden brown, 15 to 25 minutes more.
3.  Drain and chop the raisins; add to the onions along with capers, dill, pepper and salt. Cook uncovered, stirring, for 5 minutes. Transfer to a bowl and let cool for at least 30 minutes.
4.  Top each slice of bread with 1 tablespoon onion spread and 1 shrimp.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 3 days. Bring the spread to room temperature before assembling. For a vegetarian option, serve topped with crumbled feta.

Nutrition
Per bruschetta: 61 calories; 2 g fat (0 g sat, 1 g mono); 26 mg cholesterol; 8 g carbohydrates; 4 g protein; 1 g fiber; 100 mg sodium; 95 mg potassium.


LUSCIOUSLY NUTTY HOLIDAY LOGS

Ingredients
Lusciously Nutty Holiday Logs
•  1 cup finely chopped walnuts
•  1/3 cup plus 5 teaspoons sugar, divided
•  1 tablespoon freshly grated orange zest
•  1/2 teaspoon ground cinnamon
•  1/4 teaspoon ground cloves
•  8 sheets phyllo dough, (9-by-14-inch), thawed
•  Canola oil cooking spray
Topping
•  1/3 cup semisweet chocolate chips

Preparation
1.  Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
2.  To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
3.  Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4.  Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5.  Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6.  Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7.  Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.
8.  To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.

Tips & Notes
•  Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost at room temperature before decorating with the chocolate drizzle.

Nutrition
Per cookie: 76 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium


POMEGRANATE CHAMPAGNE PUNCH

Ingredients
•  2 cups champagne
•  1 cup pomegranate juice
•  1 cup seltzer
•  1/2 cup citrus vodka
•  Lemon twists, for garnish

Preparation
1.  Combine champagne, pomegranate juice, seltzer and vodka in a large bowl or pitcher. Serve over ice with a twist of lemon.

Nutrition
Per serving: 128 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g protein; 0 g fiber; 5 mg sodium; 72 mg potassium

RED & WHITE SALAD
8 servings, about 1 3/4 cups each
Active Time: 25 minutes
Total Time: 25 minutes
 
Ingredients

  • 4 cups thinly sliced hearts of romaine
  • 2 heads Belgian endive, cored and thinly sliced
  • 1 bulb fennel, trimmed, cored, quartered and thinly sliced
  • 1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
  • 1/2 head radicchio, cored, quartered and thinly sliced
  • 1 red apple, cored and cut into matchsticks
  • 1 cup thinly sliced radishes
  • Champagne Vinaigrette, (recipe follows)
  • Freshly ground pepper, to taste
Preparation
Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.


Tips & Notes
Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.


SLOW-COOKED PROVENÇIAL BEEF STEW
10 servings, about 1 1/3 cups each
Active Time: 50 minutes
Total Time: 4 hours


Ingredients
Bouquet Garni
  • 2 large green leek leaves, (about 6 inches long)
  • 1 bay leaf
  • 1 stalk celery
  • 2 sprigs fresh parsley, with stems
  • 3 sprigs fresh thyme
  • 1 2-inch-long strip tangerine or orange peel
Stew
  • 3 tablespoons extra-virgin olive oil, divided <http://www.eatingwell.com/recipes/slow_cooked_proven_al_beef_stew.html##>
  • 2 ounces pancetta, or bacon, cut into 1/2-inch pieces
  • 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 medium yellow <http://www.eatingwell.com/recipes/slow_cooked_proven_al_beef_stew.html##> or red onions, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 pounds carrots, sliced into 1-inch rounds
  • 2 tablespoons tomato paste
  • 1 pound button mushrooms, halved if small, quartered if large
  • 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
  • 1/2 cup chopped fresh parsley
  • Freshly grated zest of 1 tangerine, or orange
Preparation
  1. Preheat oven to 250°F.
  2. To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
  3. To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
  4. Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
  5. Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
  6. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
  7. Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
  8. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
  9. Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.
Tips & Notes
  • Make Ahead Tip: Prepare through Step 8, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stovetop for about 30 minutes or in a 350°F oven for 1 1/4 hours before serving. | Equipment: Kitchen string, parchment paper

MISSISSIPPI SPICED PECANS
4 cups
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 1 pound pecan halves
  • 1 tablespoon packed dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon piment d'Espelette, (see Tip) or a pinch of cayenne pepper
  • 2 tablespoons extra-virgin olive oil
Preparation
  1. Preheat oven to 350°F.
  2. Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don’t burn.
  3. Combine brown sugar, salt, thyme, rosemary, pepper and piment d’Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.
Tips & Notes
  • Make Ahead Tip: Store in an airtight container for up to 2 weeks.
  • Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Find it online at spanishtable.com.


POMEGRANATE LEMONADE PUNCH
Ingredients
nocoupons 1 oz Smirnoff Tuscan Lemonade
Directions
Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve!



       

 








 
 





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