Ingredients
1 pound lean beef chuck, trimed and cut into 1-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 teaspoons reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 cup 1-inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley
To make
01. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.
02. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stiring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water toust cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam.
03. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes.
04. In a small bowl, mix cornstarch and cold water; stir intostew. Increase heat and boil uncovered for 1 minutes. Sprinkle with parsley and serve.
Ingredients
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon grated orange peel
3 tablespoons unsalted butter, cut into pieces
For the filling
2 pints fresh strawberries, sliced
1 tablespoon orange juice
1 tablespoon granulated sugar
Vanilla nonfat yogurt and mint leaves for garnish
To make
01. Preheat oven to 450°F. Spray a baking sheet with vegetable cooking spray. Set aside.
02. In a large bowl, sift together the flour, sugar, and baking powder. Stir in the orange peel. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until a soft dough forms.
03. On a lightly floured surface, roll out dough toa 1/2-inch thickness. Using a 2 1/2-inch biscuit cutter, cut out biscuits. Gather trimmings, re-roll, and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12-15 minutes. Place biscuits on a wire rack and cool slightly.
04. To prepare filling, in a large bowl, combine strawberries, orange juice, and sugar. Mix well.
05. Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling; garnish with yogurt and mint.
Ingredients
6 (4-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
2 cups thinly sliced mushrooms
2/3 cup Marsala wine
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
Fresh parsley sprig and sliced cherry tomatoes for garnishes, optional
To make
01. Place chicken breasts between 2 pieces of waxed paper. Lightly pound each piece of chicken to a 1/8-inch thickness.
02. Heat oil in a large skillet over medium heat until hot but not smoking. Add mushrooms; saute until soft, about 10 minutes. Add chicken to skillet. Cook, turning once, until meat is no longer pink, about 6 minutes.
03. Remove chicken to a serving platter; cover with foil to keep warm. Add wine to skillet; bring to a boil, then simmer until liquid is reduced by half, about 5 minutes. Stir in parsley and pepper. Pour sauce over chicken. Add garnishes if desired.
Perfect partner: Glazed carrots
Boil 1 pound baby carrots until tender. Drain well and transfer to a serving bowl. Toss with1 tablespoon butter, 2 tablespoons apricot preserves and salt and black pepper to taste.
Ingredients
1 large head broccoli (about 1 1/2 pounds), washed, trimmed and cut into 1-inch pieces
3/4 cup sour cream
1/4 cup grated Parmesan cheese
3 tablespoons butter
1/2 cup bread crumbs
1/2 cup shredded Swiss cheese
To make
01. Bring about an inch of water to a boil in a medium saucepan over high heat. Add broccoli; cover and cook until just crisp-tender, about 3 minutes. Drain; keep warm.
02. Mix sour cream and Parmesan in a large bowl. Melt butter in a small skillet over medium-high heat. Add bread crumbs; stir until well coated with butter and toasted.
03. Preheat broiler. Toss broccoli and sour cream mixture well to coat; turn into a shallow baking dish. Sprinkle with toasted bread crumbs and Swiss cheese. Broil 3 inches from heat for about 4 minutes or until cheese is melted.
Perfect partner: Crunchy chicken
Dip chicken pieces in melted butter, then roll in cornflake crumbs seasoned with salt and pepper, coating evenly. Bake at 350°F for about 1 hour.
Ingredients
1 boxed chocolate cake mix (including ingredients called for by mix)
1/2 cup whipping cream
4 (1-ounce) squares semisweet chocolate, coarsely chopped
Fresh berries, mint leaves and confectioners’ sugar for garnish, optional
To make
01. Preheat oven to 350°F. Grease and flour a 9-inch springform pan; line bottom with waxed paper; grease and flour paper.
02. Prepare cake mix as package directs; pour into pan. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Let cake cool in pan on a wire rack for 10 minutes. Remove cake from pan and place on rack. Carefully removed waxed paper; letcake cool completely.
03. Bring cream to a boil in a small pan over medium heat. Add chocolate; remove from heat. Cover; let stand 10 minutes. Whisk until thick. Let icing cool 15 minutes.
04. Place waxed paper under rack. Pour icing over cake; spread to cover. Let cool until set. If desired, top with fresh berries and mint and then dust top with confectioners’ sugar.
Perfect partner: Grand Marnier Sauce
Blend 1 cup melted vanilla ice cream and 2 tablespoons Grand Marnier liqueur or 1 teaspoon orange flavoring. Spoon over slices.
Cooking secret: To make truffles, chill cooled icing until set; roll into bite-size balls and dredge in cocoa. Chill until firm.
Ingredients
1 (4-pound) chicken, cut into 8 pieces
1 clove garlic, split
1/2 teaspoon salt
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons honey mustard
Lime wedges, fresh oregano for garnish, optional
To make
01. Heat a charcoal grill until coals form white ash, or preheat a gas grill or broiler to medium.
02. Rub chicken with cut sides of garlic; sprinkle with salt. For marinade, combine lime juice, orange juice and honey mustard in a small bowl; mix well. Brush chicken on all sides with marinade. Discard any leftover marinade.
03. Place chicken on grill rack or broiler pan. Cook 6 inches from heat, turning once, until no longer pink inside, about 25 minutes. Transfer to a platter; garnish with lime and oregano, if desired.
Perfect partner: Easy fruit relish
In a bowl, stir together one 11-ounce can drained Mandarin oranges and one 8-ounce can whole-berry cranberry sauce; add 1/3 cup chopped nuts.
Cooking secret: To make honey mustard, mix dry mustard with a little water; blend in some honey. Let stand 10 minutes.
Ingredients
1 tablespoon butter
1 medium yellow onion, chopped (about 1 cup)
3 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
2 cups reduced sodium chicken broth
1 cup fresh, frozen or well-drained canned corn kernels
1 cup milk
1/2 teaspoon salt, optional
1/4 teaspoon ground black pepper
Chopped chives
To make
01. Melt butter in a large saucepan over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.
02. Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
03. Stir in corn, milk, salt and pepper; simmer, uncovered, 5 minutes. Ladle chowder into 6 bowls; sprinkle with chopped chives.
Ingredients
6 medium carrots (about 1 pound)
3 medium parsnips (about 14 ounces)
1 tablespoon salt
2 large cloves garlic, peeled
4 sprigs fresh thyme, plus 1 tablespoon leaves, plus more for garnish
2 tablespoons butter
1 tablespoon heavy cream
Freshly ground pepper
To make
01. Peel the carrots and parsnips and cut into approximately 2-inch chunks. Fill a medium saucepan with 6 cups cold water, bring to a boil, and add salt. Place carrots, garlic, and 4 sprigs of thyme in the water, reduce heat, and simmer for about 5 minutes. Add parsnips and continue cooking until both carrots and parsnips are soft, about 15 minutes.
02. Remove from heat, drain, and discard thyme sprigs. Transfer carrots, parsnips, and garlic to the work bowl of a food processor. Add butter, cream, and 1 tablespoon thyme leaves and process until completely smooth. Season to taste with salt and pepper. Serve immediately, garnished with fresh thyme, if desired. This can be made ahead of time and warmed in a saucepan over low heat to serve.
Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
1 Haas avocado (about 12 ounces), ripe but firm
1/4 cup cilantro leaves, coarsely chopped
To make
01. In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
02. In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.
Ingredients
2 Bartlett pears, ripe but firm
1 teaspoon olive oil
1 teaspoon honey
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 medium red onion, thinly sliced into rings
2 heads endive, sliced crosswise into 1-inch pieces
1 bunch watercress, tough stems removed
1/4 pound Stilton or Roquefort cheese, crumbled
1 1/2 teaspoons red-wine vinegar
1 teaspoon Worcestershire sauce
To make
01. Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chunks and place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper and toss well.
02. Place a medium skllet over medium-high heat. Add pears and onions and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
03. Transfer pears, onions, and any juicesto a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce and toss together gently. Season to taste with salt and pepper and serve warm.
