Posts Tagged Cook
In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. If you prefer, use nonalcoholic wine. Serve with barley to soak up the delicious sauce.
- 2 teaspoons
- 4 slices
turkey bacon, coarsely chopped
- 1 1/2 cups
finely chopped onion, 2 medium
- 1 1/2 cups
diced carrots, 2 medium
- 1/2 cup
diced celery, 1 stalk
- 3 cups
reduced-sodium beef broth
- 3 cups
dry red wine, such as Merlot or Zinfandel
- 1 teaspoon
fresh thyme leaves, or 1/2 teaspoon dried
- 2 2 1/2-inch-long strips
- 3 1/2-3 3/4 pounds
sliced beef shank, trimmed
- 1/2 cup
chopped watercress or parsley
freshly ground pepper, to taste
- Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest. Bring to a boil.
- Rinse beef with cool water to remove any bone bits. Place the beef in a 5- to 6-quart slow cooker and turn heat to high. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 6 to 7 hours.
- Preheat oven to 350°F. Using a slotted spoon, transfer the cooked beef to a bowl. Lift out the bones. Scoop marrow out and add to the meat, if desired; discard bones. Break the meat into 2- to 3-inch chunks with a spoon. Cover and keep warm.
- Discard the bay leaves and orange zest from the sauce; skim fat. Pour the sauce into a large skillet. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Season with pepper. Add the beef and heat through. To serve, ladle the stew into bowls and sprinkle with watercress (or parsley).
Baked Beef Stew variation:
- In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine.
- In Step 2, place beef and vegetables in a Dutch oven, cover and bake for 3 to 3 1/2 hours. Skim fat. Discard the bay leaves and orange zest. Lift out the bones, scoop marrow and add, if desired; discard the bones. Break the meat into chunks. Blend 2 tablespoons cornstarch with 1/4 cup water; stir into the stew. Return the pan to the oven and bake, uncovered, stirring occasionally, until bubbling, 25 to 30 minutes.
Reviewed July 16, 2012
From http://www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
Irish Cottage Pie | Shepherd’s Pie. bu-bu-but it can’t be Irish! ‘Cause outside of a wee bit of wine, ain’t no other knee walkin’ liquor init..
- 1 lb. ground meat
- 6 potatoes – peeled and diced
- 2 leeks – sliced
- 3 carrots – sliced
- 1 baby peas
- 4 clovesgarlic – chopped
- 1/2 cup red wine
- 2 tablespoons balsamic vinegar
- 1 teaspoon thyme
- 2 teaspoons basil
- 1 teaspoon rosemary
- 1 tablespoon parsley
- 1/2 teaspoon cinnamon
- 14 ounces fire roasted tomatoes
- a drop of olive oil
- sea salt and pepper to taste
- Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender.
- Sauté the ground meat in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove. Add a dash of olive oil. Toss in the leeks and garlic; stir and cook until the leeks are soft.
- Add in the carrots; stir and cook for a couple of minutes till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine, balsamic vinegar, sugar, herbs and cinnamon. Season to taste with sea salt and pepper. Remove from heat.
- Back to the potatoes: Drain the potatoes. Season with sea salt and ground pepper. Drizzle with a little extra virgin olive oil and stir to soften the edges a bit. Layer the filling in a casserole or baking dish.
- Top with the potatoes. Bake in the center of a preheated oven until bubbling and hot, about 25 to 30 minutes.
Reviewed September 18, 2012
From http://www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
Got some beer still left over from the 4th of July? Well this Beer Crock Pot Chicken Recipe is the perfect way to use some of it up! Just a few ingredients, plus a bottle of your favorite beer tossed into a crock pot makes some of the most delicious chicken I’ve ever tasted. It’s so simple, yet the end result is delicious. I made my Beer Crock Pot Chicken with Guinness because that is my absolute favorite beer, but any kind will work. Though I made mine using just chicken, you can also add in some veggies if you’d like. And at just 3 Points + per serving, this Weight Watchers Crock Pot Chicken Recipe is an ideal main course. Pair it with your favorite sides (I served Bacon Mashed Potatoes and a Black Bean and Corn Salad). The chicken comes out moist, delicate, and perfectly delicious. This would make a great, easy Weight Watchers Fourth of July Recipe or Super Bowl Recipe too. Enjoy!
Crock Pot Beer Chicken
A wonderful and easy Chicken Crock Pot Recipe that tastes great and has just 3 Points +. This Slow Cooker Beer Chicken also makes a great Weight Watchers Super Bowl Recipe idea.
- 2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
- 1 bottle or can of your favorite beer (I used Guinness)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 1/2 tsp black pepper
- Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
- Feel free to change out the spices and herbs and use whatever you’d like.
Preparation time: 5 minute(s)
Cooking time: 6 hour(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 8
Culinary tradition: USA (General)
PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber
LIKE THIS POST? PLEASE SHARE!
WebMD Recipe fromEatingWell.com
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.
- 1/4 cup mayonnaise, reduced-fat
- 1/4 cupyogurt, low-fat plain
- 1 tablespoonflat-leaf parsley, chopped
- 1 teaspoonDijon mustard
- 1/4 teaspoonhot sauce
- 2 teaspoonground cumin
- 2 teaspoonpaprika
- 1 teaspoonground coriander
- 1/2 teaspoongarlic powder
- 1/4 teaspoonsalt
- 1/8 teaspoonground pepper, fresh
- 36 raw shrimp, peeled and deveined, about 1 pound
- To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
- Preheat grill to high.
- To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack. Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.
- 12 ounces stew beef, preferably from the chuck; cut into 1-inch cubes
- 2 cloves garlic, chopped
- 3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
- 3 tablespoons cider vinegar
- 1 small red onion, cut into 1/4-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2-3 tablespoons chipotle chile in adobo sauce, finely chopped canned
- 1 teaspoonsalt
- 1 medium avocado, ripe, cut into 1/4-inch pieces
- Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.
- Add potatoes to the meat broth (if there isn’t enough to cover them, add water) and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
- Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.
Reviewed July 16, 2012
Yield: 12 servings
Total Time: 75
Prep Time: 25
- 2 tablespoons whole green peppercorns
- 1 tablespoon whole white peppercorns
- 1 tablespoon whole black peppercorns
- 3 pounds trimmed beef tenderloin, preferably center-cut
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
- Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle or in a spice grinder.
- Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt and coat with the cracked peppercorns.
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 20 minutes.
- Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare), 15 to 35 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
Per serving: 179 calories; 8 g fat (3 g sat, 4 g mono ); 67 mg cholesterol; 1 gcarbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 222 mg sodium; 314 mgpotassium.
Nutrition Bonus: Zinc (28% daily value).
Carbohydrate Servings: 0
Exchanges:3 lean meat
Special Health Considerations:
Healthy Weight – Low Sodium – Low Sat Fat – Low Carb – Low Calorie – Diabetes Appropriate – Heart Healthy – Gluten Free Diet
WebMD Recipe from Foodily.com
Pasta is one of those foods that much like bread, you can add almost anything to it and it will end up tasting good. The combinations of veggies, cheese and maybe a sprinkling of meat or seafood are endless and ensure that you can have a pasta night, every week. It also comes together quickly; in fact, macaroni & cheese may even take a little longer to make.
This dish came to be from a fridge drawer with some veggies that needed to be used and a pantry full of half-full boxes of pasta. It was a perfect way to get in some vegetables and whole grains, all while enjoying a satisfying meal.
2 cups whole-grain pasta
1 Tbsp olive oil
salt, pepper & red pepper flakes
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1/2 white onion, chopped
1 bunch asparagus, cut into 1″ long pieces
3 cloves garlic, minced
4 cups arugula
Cook pasta as directed, set aside. Heat olive oil in large pan and add onions, peppers and asparagus. Cook for about 4 minutes. Add garlic, pasta and arugula, seasoning with salt, pepper and red pepper flakes. Sprinkle with parmesan cheese shavings if desired.
Total Servings: 2
Nutritional Information Per Serving
Saturated Fat: 1.0g
WebMD Recipe from Foodily.com
Tangy, crispy chicken on a bed of roasted potatoes that are surrounded by a lemony sauce…how is that for a perfect weeknight dinner? Or even a fancy Friday dinner. It is so easy to make it will have you dancing to the table.
2 pounds chicken thighs, boneless, trimmed
3 large garlic cloves
1 tablespoon brown sugar
1 ½ pounds potatoes (Yukon gold or red bliss)
A few twigs fresh thyme
1 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon flour
3 tablespoons olive oil
Salt and pepper to taste
Preheat your oven to 450 degrees.
Cut the chicken thighs in half lengthwise, pat them dry, drop them in a bowl and grate the garlic and the rind of 2 lemons over them, then toss with the brown sugar and 1/2 teaspoon of salt. Put the bowl into the fridge and marinate for 10 minutes or so.
Meanwhile slice the potatoes into thin slices, lightly toss with a bit of olive oil, sprinkle with salt and pepper and put into an oiled, medium sized baking pan. Put the potatoes into the oven to roast for about 15 minutes.
While the potatoes are roasting, take your chicken out of the fridge and drain off any moisture. With paper towels, pat the chicken dry (this prevents the chicken from splattering quite as much and really helps it brown much nicer). Heat a large skillet over medium high heat, drizzle in a bit of olive oil to cover the bottom. Sauté the chicken until the skin is golden and crispy (cooks hint, don’t move the chicken pieces around a lot). You will probably have to do this in 2 batches. Do not crowd the chicken, crowds make it pale and sweaty (just like some of us).
Put the flour into a small bowl and mix with a bit of the chicken stock until a smooth paste forms, stir in the mustard and remaining stock.
Take the potatoes out of the oven, pour the chicken stock mixture into the pan with the potatoes. Pile the chicken on top, sprinkle on the chopped thyme. Slice one lemon and tuck among the chicken and potatoes, squeeze the juice of the other lemon all over the chicken.
Pop back into the oven for 20 minutes until the sauce is furiously bubbling and has thickened. Taste for seasonings! Does it need more salt, pepper or lemon? When it is perfect, dance your dish to the table.
O.K. (loooong sigh here), I know some of you will want to replace the chicken thighs with chicken breasts and although it won’t be as crispy or tender you can. Do try to use organic kosher chicken, it will be moister. Slice the chicken breasts into thirds and proceed with the recipe.
TIME SAVER TIP
After sautéing the chicken, drain the pan of most of its oil and use the same pan to sauté a bunch of string beans.
Total Servings: 6
Nutritional Information Per Serving
Saturated Fat: 3.2g