Posts Tagged Olive oil

French Beef Stew..Damn shame ya’ have to consume it, with your tongue out, huh?

French Beef Stew

WebMD Recipe fromEatingWell.com

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.

 Ingredients

  • 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
  • 2
  • freshly ground pepper, to taste
 Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine.
  2. 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.
 Tip
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven.

Reviewed July 16, 2012

From http://www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.

 

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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..

Food & Recipes

Irish Cottage Pie | Shepherd's Pie

 This Recipe Is:

By 
WebMD Recipe fromFoodily.com

 Ingredients

Prep: 15 minutes | Cook: 55 minutes | Total Time: 1 hour 10 minutes
  • 1  lb. ground meat
  • potatoes – peeled and diced
  • 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
 Instructions
  1. Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Beef & Potato Salad With Smoky Chipotle..

Beef & Potato Salad With Smoky Chipotle

 This Recipe Is:

   

 WebMD Recipe from EatingWell.com

In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick’s by Rick Bayless; W.W. Norton and Company, July 2010.)

 Ingredients

Prep: 25 | Total Time: 85
  • 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
 Instructions
  1. 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.
  2. 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.
  3. 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

From http://www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com

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Roasted Sicilian Potatoes..

 

Roasted Sicilian Potatoes

By 
WebMD Recipe fromFoodily.com

Here’s an easy side dish recipe you can bake or grill in foil packets. It’s an intuitive toss-together combo of potatoes, onion, garlic, tomatoes, olives and raisins— with some hot pepper flakes thrown in to kick it up Sicilian style. I don’t even know where the inspiration came from.

I used baby Yukon golds in this recipe but I imagine all kinds of potatoes would work- red, white, blue, sweet. Sweet potatoes may cook a little faster, however, so if you choose sweet potatoes, check for doneness earlier.

 Ingredients

  • 2 poundsbaby Yukon gold potatoes, washed, quartered or cut up
  • 1 smallishonion, diced
  • 4 clovesgarlic, chopped
  • 1 bellpepper, chopped
  • 1/3 cupraisins, dark or golden
  •  handful ofgrape or cherry tomatoes, halved
  •  handful ofbaby spinach leaves, washed, patted dry
  •  handful ofblack olives
  • 1/4 cupolive oil
  • 1/2 to 3/4 cuplight broth, as needed
  • 1 14-ounce candiced tomatoes with spicy green chiles
  • 1 teaspoonthyme
  • 1 sprig offresh rosemary, chopped
  •  sea salt and fresh ground pepper
  •  hot red pepper flakes, to taste
 Instructions
  1. Preheat the oven to 375 degrees F. Lightly oil the bottom of a single large gratin dish or four individual baking dishes.
  2. Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil, half a cup of broth, and diced tomatoes with juice. Stir to mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything happy and moist, add it in.
  3. Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven until the potatoes are slightly browned and fork tender- roughly 35 to 45 minutes, depending upon the size of the potato pieces.
 Tip
Karina’s Notes:I would love to try this recipe on a grill- in a foil packet- grilling these on medium high heat for 35 to 45 minutes, or longer, perhaps. I might add a little more broth to keep them moist. If anyone tries this recipe on a grill, let me know the timing of it. (Closed, covered grills will cook faster.)

Reviewed July 16, 2012

From http://www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com

 

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Peppercorn-Crusted Beef Tenderloin..

WebMD Recipe from EatingWell.com

This super-simple recipe covers beef tenderloin in a blend of cracked black, white and green peppercorns. Though it takes moments to prepare, since it’s beef tenderloin it’s perfect for a special occasion. Look for peppercorns in the bulk spice section so you can buy just what you need. The recipe will also work with black ones only.

peppercorn crusted beef tenderloinServings: 12

Yield: 12 servings

Total Time: 75

Prep Time: 25

Recipe Ingredients:

  1. 2 tablespoons whole green peppercorns
  2. 1 tablespoon whole white peppercorns
  3. 1 tablespoon whole black peppercorns
  4. 3 pounds trimmed beef tenderloin, preferably center-cut
  5. 1 tablespoon extra-virgin olive oil
  6. 1 1/2 teaspoons kosher salt

Recipe Steps:

  1. 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).
  2. Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle or in a spice grinder.
  3. 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.
  4. 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.
  5. 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.

Recipe Nutrition:

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

See More Nutrition Guidelines

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Caribbean Grilled Lamb Skewers with Long Beans..

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WebMD Recipe from Foodily.com

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Ingredients

Picture of Caribbean Grilled Lamb Skewers

¾ cup extra-virgin olive oil
1/3 cup fresh lime juice
2 tablespoons grated lemon zest
6 garlic cloves, minced
1 tablespoon cumin seed
1 tablespoon chili powder
1 tablespoon curry powder
Kosher salt
1 teaspoon cayenne pepper
Freshly ground black pepper
2 jalapeno peppers, minced
3 pounds boneless lamb loin or well-trimmed leg, cut into 1-inch cubes
1 pound long beans, tips removed, left long or cut into 3-inch segments (or substitute green beans)
2 teaspoons unsalted butter

Put 12 wooden skewers in a pan of water to soak for at least 20 minutes.

Instructions

To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and jalapenos in a medium bowl. Taste and adjust salt, pepper, cayenne, and lime juice.

Put lamb cubes and marinade into a large glass baking dish and toss, rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each skewer. Place skewers into baking dish, cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours.

While lamb marinates, preheat a grill or broiler to medium-hot and prepare beans. Sauté beans in remaining ¼ cup olive oil in a large skillet over medium-high heat, stirring frequently, until they are tender and begin to blister. Stir in butter, 1 teaspoon salt, and ¼ teaspoon black pepper. When butter just begins to brown, transfer beans to a warm serving platter and drape with foil.

Grill lamb, turning skewers every few minutes, until medium rare (internal temperature of 130 degrees), about 6 minutes. (Alternately, skewers can be broiled until medium rare.) Transfer skewers to a plate and let stand for 5 minutes.

To serve, place long beans to the side, and lay skewers across them.

From Without Reservations by Joey Altman

Total Servings: 12

Nutritional Information Per Serving

Calories: 359
Carbohydrates: 5.1
Cholesterol: 99mg
Fat: 22.9g
Saturated Fat: 5.3g
Fiber: 2.0g
Sodium: 174mg
Protein: 33.0g

For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder

From http://www.foodily.com with permission. © 2010 Foodily.com Inc.

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Spring Vegetable Pasta..yeah yeah, it’s almost summer, so sue me..

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WebMD Recipe from Foodily.com

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Picture of Spring Vegetable Pasta

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.

Ingredients

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
parmesan cheese

Instructions

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

Calories: 443
Carbohydrates: 94.9g
Cholesterol: 0mg
Fat: 9.3g
Saturated Fat: 1.0g
Fiber: 13.7g
Sodium: 154mg
Protein: 19.9g

For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder

From http://www.foodily.com with permission. © 2010 Foodily.com Inc.

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Crispy Lemony Chicken Roasted with Potatoes..

By 
WebMD Recipe from Foodily.com

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Picture of Crispy Lemony Chicken Roasted

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.

Ingredients

2 pounds chicken thighs, boneless, trimmed
2 lemons
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

Instructions

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.

COOK’S TIP

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

Recipe by Kirstin Uhrenholdt
Excerpted from The Family Dinner by Laurie David. Copyright (c) 2010 by Hybrid Nation, Inc. Used by arrangement with Grand
Central Publishing. All rights reserved.

Nutritional Information Per Serving

Calories: 369
Carbohydrates: 22.3g
Cholesterol: 101mg
Fat: 15.3g
Saturated Fat: 3.2g
Fiber: 3.0g
Sodium: 146mg
Protein: 35.4g

For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder

From http://www.foodily.com with permission. © 2010 Foodily.com Inc.

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