Last night's dinner was BEEF WITH RED WINE GRAVY. As I have said in another post we are trying really hard to include less red meat in our diet. This dish includes lean stew meat but not a lot per serving and it is very satisfying; almost a comfort food. It made the "make it again" list so I am posting the recipe. I found the recipe in SIMPLE AND DELICIOUS.
BEEF WITH RED WINE GRAVY
3 lbs. beef stew meat cut into 1 inch cubes (I only used half that much meat)
1 lb. medium fresh mushrooms-halved (I omit this since the hubby doesn't like them)
1 med. onion-sliced, 1 can (10 1/2 oz.) condensed beef broth undiluted,
1 c. dry red wine (I used what I had on hand YELLOWTAIL PINOT NOIR)
1 envelope brown gravy mix(low sodium if you can find it)
2 tbsp. tomato paste(no salt added), 1/4 tsp. salt(I omit), 1 bay leaf, 1/4 c. cornstarch, 1/4 c. cold water
Hot cooked egg noodles
Place the beef, mushrooms, and onion in a 5 qt. slow cooker. In a small bowl combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over the top.
Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. Combine cornstarch amd water until smooth; stir into meat mixture. Cover and cook on high for 15 min. or until thickened. Serve with noodles.
I served this with steamed broccoli. A salad would be yummy as well!
Thursday, February 10, 2011
Wednesday, February 9, 2011
HERE'S THE VERDICT.......
The PECAN CRUSTED TURKEY CUTLETS were a hit with "The Hubby"! The meal received a "YES" to the question "Will I make it again?". I did learn a couple of tips however. Next time I'm going to start my pan on medium heat instead of on high and going to medium. They were too "dark" to suit me but still tasty.I tend to do this more often than not as I get busy with something else and don't pay close attention to the cooking food. It's called "brain fade"! Anyway, I am including the recipe for all to enjoy.
PECAN CRUSTED TURKEY CUTLETS
1/3 c. all purpose flour, 2 egg whites, 1 egg, (I wonder how egg substitute would do instead??)
3 tbsp. honey Dijon mustard, 1/2 tsp. cayenne pepper, 1/4 tsp. salt (I omit),
2/3 c. dry bread crumbs, 2/3 c. ground pecans, 1 pkg. Turkey breast cutlets, 1/4 c. canola oil
Place flour in a shallow bowl. In another shallow bowl whisk egg whites, egg, mustard, cayenne, and salt.In another shallow bowl combine bread crumbs and pecans. Coat cutlets with flour, then dip in egg mixture then coat with bread crumb mixture.
In a large skillet cook turkey in oil over MEDIUM heat about 2-3 min. per side or until juices run clear.
Our pieces were large so I put 2 in the freezer for another day. I'll let you know how they reheat.
Tonight's dinner is in the crock pot as we speak-BEEF WITH WINE SAUCE SERVED OVER NOODLES. I'll let you know next time if it's a keeper!
PECAN CRUSTED TURKEY CUTLETS
1/3 c. all purpose flour, 2 egg whites, 1 egg, (I wonder how egg substitute would do instead??)
3 tbsp. honey Dijon mustard, 1/2 tsp. cayenne pepper, 1/4 tsp. salt (I omit),
2/3 c. dry bread crumbs, 2/3 c. ground pecans, 1 pkg. Turkey breast cutlets, 1/4 c. canola oil
Place flour in a shallow bowl. In another shallow bowl whisk egg whites, egg, mustard, cayenne, and salt.In another shallow bowl combine bread crumbs and pecans. Coat cutlets with flour, then dip in egg mixture then coat with bread crumb mixture.
In a large skillet cook turkey in oil over MEDIUM heat about 2-3 min. per side or until juices run clear.
Our pieces were large so I put 2 in the freezer for another day. I'll let you know how they reheat.
Tonight's dinner is in the crock pot as we speak-BEEF WITH WINE SAUCE SERVED OVER NOODLES. I'll let you know next time if it's a keeper!
Tuesday, February 8, 2011
LET'S TALK TURKEY!
One of the healthy food changes "The Hubby" and I have tried to make is to limit the amount of red meat we eat, especially ground beef. It has been awhile since I tried recipes with ground turkey because they basically tasted like cardboard the first time I tried them. I did a little research and found an amazing recipe for TURKEY AND BEAN CHILI. The last time I served it to guests they asked for the recipe! That tells it for me so I share it with you today!
TURKEY AND BEAN CHILI
1 c. chopped red onion, 1/3 c. chopped seeded poblano pepper (about 1) -I omit this
1 tsp. bottled minced garlic, 11/4 lbs. ground turkey (I use the kind with the lowest fat content)
1 tbsp. chili powder, 2 tbsp. tomato paste, 2 tsp. dried oregano, 1 tsp ground cumin
1/4 tsp. salt(I omit), 1/4 tsp. black pepper, 1 (19ou.) can cannelini beans-rinsed and drained
1(14ou.) can diced tomatoes(I use no-salt added), 1(14ou.) can fat free,low sodium chicken broth
Heat a large saucepan over medium heat. Add 1st 4 ingredients; cook for 6 min. or until the turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat and simmer 10 min. Can be served with chopped cilantro and lime wedges. I haven't used those. I usually garnish with shredded cheese.
This recipe came from myrecipes.com.
Tonight's menu includes PECAN-CRUSTED TURKEY CUTLETS. I will include the recipe in tomorrow's post along with the verdict from "The Hubby".
TURKEY AND BEAN CHILI
1 c. chopped red onion, 1/3 c. chopped seeded poblano pepper (about 1) -I omit this
1 tsp. bottled minced garlic, 11/4 lbs. ground turkey (I use the kind with the lowest fat content)
1 tbsp. chili powder, 2 tbsp. tomato paste, 2 tsp. dried oregano, 1 tsp ground cumin
1/4 tsp. salt(I omit), 1/4 tsp. black pepper, 1 (19ou.) can cannelini beans-rinsed and drained
1(14ou.) can diced tomatoes(I use no-salt added), 1(14ou.) can fat free,low sodium chicken broth
Heat a large saucepan over medium heat. Add 1st 4 ingredients; cook for 6 min. or until the turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat and simmer 10 min. Can be served with chopped cilantro and lime wedges. I haven't used those. I usually garnish with shredded cheese.
This recipe came from myrecipes.com.
Tonight's menu includes PECAN-CRUSTED TURKEY CUTLETS. I will include the recipe in tomorrow's post along with the verdict from "The Hubby".
Monday, February 7, 2011
THIS WEEK'S MENU
MONDAY: Spaghetti and salad
TUESDAY:Pecan Crusted Turkey Cutlets, okra,corn and green beans
WEDNESDAY: Crock pot meal- Beef with Red Wine gravy /noodles, broccoli
THURSDAY: Fish, boiled red potatoes, green peas
FRIDAY: Spice Rubbed Pork Chops, sweet potato oven fries, fresh steamed spinach
SATURDAY: Pasta e Fagioli Soup
SUNDAY: Salsa Sloppy Joes, Healthful Potato Salad
I may not cook everyday or I may rearrange the choices but I will shop for all the ingredients. I usually just add to next week's menu any choices I don't fix. As I plan the menu I keep in mind ingredients I have on hand that need to be used, left-overs waiting in the refrigerator, and activities that impact the timing of each meal-ex: Wednesday's choice is a crock pot meal because I will be out during the day and we need to eat earlier than usual.
TUESDAY:Pecan Crusted Turkey Cutlets, okra,corn and green beans
WEDNESDAY: Crock pot meal- Beef with Red Wine gravy /noodles, broccoli
THURSDAY: Fish, boiled red potatoes, green peas
FRIDAY: Spice Rubbed Pork Chops, sweet potato oven fries, fresh steamed spinach
SATURDAY: Pasta e Fagioli Soup
SUNDAY: Salsa Sloppy Joes, Healthful Potato Salad
I may not cook everyday or I may rearrange the choices but I will shop for all the ingredients. I usually just add to next week's menu any choices I don't fix. As I plan the menu I keep in mind ingredients I have on hand that need to be used, left-overs waiting in the refrigerator, and activities that impact the timing of each meal-ex: Wednesday's choice is a crock pot meal because I will be out during the day and we need to eat earlier than usual.
Saturday, February 5, 2011
FIRE ISLAND ZITI
I found this recipe in TASTE OF HOME. It was a big hit with the hubby! He commented before I ask, "How is it?". It made enough for left-overs and it was just as good the second time around!
FIRE ISLAND ZITI
2 lbs. plum tomatoes-halved lengthwise
3 tbsp. olive oil, divided
2 garlic cloves, minced
2 c. fresh broccoli florets
1 lb. Italian sausage links (I use Honeysuckle Italian Sweet Turkey Sausage) cut into 1 1/2 in. slices
1/2 tsp crushed red pepper flakes
1/3 c. grated Romano or Parmesan cheese (I actually used Parmesan,Romano,Asagio shredded by Kraft)
Toss the tomatoes with 2 tbsp. oil, garlic, and salt (I omit the salt).
Place cut side down in a 15x10 in.baking dish. Bake at 450 for 20-25 min. or until tender. Chop when cool enough to handle.
Cook ziti according to package directions, adding broccoli during the last 4 min. Meanwhile in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes, cook 1 min. longer. Stir in tomatoes and heat through.
Drain ziti mixture, toss with sausage mixture. Sprinkle with cheese.
This goes well with a salad and garlic bread. If you like wine YELLOWTAIL PINOT NOIR is a good accompaniment!
FIRE ISLAND ZITI
2 lbs. plum tomatoes-halved lengthwise
3 tbsp. olive oil, divided
2 garlic cloves, minced
2 c. fresh broccoli florets
1 lb. Italian sausage links (I use Honeysuckle Italian Sweet Turkey Sausage) cut into 1 1/2 in. slices
1/2 tsp crushed red pepper flakes
1/3 c. grated Romano or Parmesan cheese (I actually used Parmesan,Romano,Asagio shredded by Kraft)
Toss the tomatoes with 2 tbsp. oil, garlic, and salt (I omit the salt).
Place cut side down in a 15x10 in.baking dish. Bake at 450 for 20-25 min. or until tender. Chop when cool enough to handle.
Cook ziti according to package directions, adding broccoli during the last 4 min. Meanwhile in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes, cook 1 min. longer. Stir in tomatoes and heat through.
Drain ziti mixture, toss with sausage mixture. Sprinkle with cheese.
This goes well with a salad and garlic bread. If you like wine YELLOWTAIL PINOT NOIR is a good accompaniment!
LEMON POTATOES
I LOVE potatoes! So I'm always looking for new ways to fix them! This week I tried the recipe for LEMON POTATOES from an issue of COOK'S COUNTRY:
Serves 4
2 pounds red potatoes-scrubbed and halved (I quartered them)
2 garlic cloves peeled and smashed, plus 2 cloves minced
1 1/2 tsp. grated zest and 2 tbsp. juice from 1 lemon
1 c. low sodium chicken broth
salt and pepper to taste
2 tbsp. EVOO (olive oil)
2 tbsp. finely chopped parsley(I only had dried and it was fine)
1. Rinse and drain potatoes
2. Bring potatoes, smashed garlic, lemon juice, chicken broth, and 1/2 tsp. salt to a boil in a large non-stick skillet. Reduce heat to medium low and cook, covered, until potatoes are just tender-12-15 min. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 min.
3. Crisp potatoes-Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 min. off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper.(I tend to omit salt)
REVIEW: The hubby gave it the silent treatment but ate all of it. I liked it(remember I LOVE potatoes!) They were a wee bit lemony for me but I thought they were a nice alternative to regular potatoes.
WILL I MAKE THEM AGAIN? Probably, but next time I may omit the lemon. I like the way the potatoes crisp up -the consistency is better than boiled red potatoes.
Serves 4
2 pounds red potatoes-scrubbed and halved (I quartered them)
2 garlic cloves peeled and smashed, plus 2 cloves minced
1 1/2 tsp. grated zest and 2 tbsp. juice from 1 lemon
1 c. low sodium chicken broth
salt and pepper to taste
2 tbsp. EVOO (olive oil)
2 tbsp. finely chopped parsley(I only had dried and it was fine)
1. Rinse and drain potatoes
2. Bring potatoes, smashed garlic, lemon juice, chicken broth, and 1/2 tsp. salt to a boil in a large non-stick skillet. Reduce heat to medium low and cook, covered, until potatoes are just tender-12-15 min. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 min.
3. Crisp potatoes-Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 min. off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper.(I tend to omit salt)
REVIEW: The hubby gave it the silent treatment but ate all of it. I liked it(remember I LOVE potatoes!) They were a wee bit lemony for me but I thought they were a nice alternative to regular potatoes.
WILL I MAKE THEM AGAIN? Probably, but next time I may omit the lemon. I like the way the potatoes crisp up -the consistency is better than boiled red potatoes.
"WHAT DID SHE MAKE THIS TIME?"
From everything I've read it is not recommended to use your guests as "guinea pigs" for new recipes. However, my favorite thing is to try new things-especially recipes. Thus, the title of this blog. I am always game to try new things; and food is no exception! Each week when I make my menu I try to include at least one new recipe. My favorite critic is the hubby. He's pretty traditional- sometimes he tolerates my choices and sometimes he really enjoys them. I always know when he doesn't particularly like the dish when I ask, "How is it?" and he doesn't say anything. If he volunteers that he likes the dish I usually will fix it again at a later date. I really try to find recipes that are "heart healthy" and low in salt and sugar. My family knows that when I cook for holidays or special occasions there will always be an adventure in store! I subscribe to a number of cooking magazines and collect cookbooks. I am often found watching HGTV and the Cooking Channel. I would like to use this blog to share my successes and failures in the kitchen and solicit new ideas from other readers! This week I actually tried 2 new recipes-LEMON POTATOES and FIRE ISLAND ZITI. Stay tuned for further posts for the recipes and results!
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