Italian Beef Stew

On Presidents’ Day I found myself with a lot of time to spend in the kitchen thanks to a much needed day off from school.  The weather was cool and comfort food seemed perfect.  I had wanted to try Cooking Light’s Italian Beef Stew after I saw the recipe reviewed on their website.  People were singing its praises and it seemed like a nice variation on the traditional slow-cooker beef stew.  I had the time to spend on its semi-lengthy preparation process so I gave it a try.  I replaced the fresh herbs with dried except for the parsley because that is what I had on hand.  The recipe calls for fresh tomatoes, which I used, but I may try canned tomatoes in the future for convenience.  Several members of Cooking Light’s Bulletin Board mentioned that they used canned tomatoes and enjoyed the finished product.  Garlic mashed potatoes were served on the side of this thick stew; I may try egg noodles next time.  The results of this Italian Beef Stew were outstanding.  The meat was tender and the tomatoes created a sweetness that was really quite different from the typical beef stew flavor.  I enjoyed this the following day for lunch and found it to be just as delicious, if not better.

-Heather

Italian Beef Stew

Other Time: 2 hours, 40 minutes minutes
Yield: 8 servings (serving size: 1 cup)

Ingredients
7 teaspoons olive oil, divided
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
1 1/2 cups fat-free, lower-sodium beef broth
1/2 cup water
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup (1/4-inch-thick) slices carrot
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley

Directions
1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.

2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.

3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.

CALORIES 334 ; FAT 13g (sat 3.9g,mono 0.8g,poly 6.6g); CHOLESTEROL 86mg; CALCIUM 51mg; CARBOHYDRATE 12.2g; SODIUM 387mg; PROTEIN 40.6g; FIBER 2.4g; IRON 4.1mg

Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally.

Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.

Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour.

Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.

Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes).

Return meat and the onion mixture to pan.

Add tomato and next 6 ingredients.



Bring to a boil.

Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.

Uncover, and stir in sliced carrot.

Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally.

Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.

Easy Mushroom-Chicken Quesadillas

Some foods really don’t require a recipe.  Quesadillas have always been that type of food in my eyes.  I have been relying heavily on Ellie Krieger’s book, So Easy lately and came across a recipe for Easy Mushroom-Chicken Quesadillas.  The picture looked amazing and the ingredients included many of my favorites so I decided to use the recipe to make this very simple type of food.  My decision was a great one, these were wonderful.  Terry deemed them too “vegetablely” but for me they were perfect.  The chicken, mushrooms, spinach and spices tied together perfectly.  The only change that I made was in the construction on the quesadillas.  Instead of placing one flat tortilla over another one, I filled half of each one and w rapped the rest of the tortilla over the top of itself.  This just seems to make more sense to me and the pre-cooked quesadillas seem easier to handle.   We ate our Easy Mushroom-Chicken Quesadillas with sour cream, salsa and as usual, Terry’s guacamole.  These will be repeated often and the filling will be frozen for quick meals. 

-Heather

Easy Mushroom-Chicken Quesadillas
(Adapted from Ellie Krieger's So Easy)
Ingredients
1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa (optional)
1/4 cup reduced-fat sour cream (optional)

Directions
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 2 tortillas on a flat work surface and sprinkle half of each with 1/8 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese on each tortilla, then top with an additional 1/8 cup cheese. Fold each tortilla in half over itself. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 2 quesadillas in the pan and cook 3 minutes. Using a large spatula, gently flip quesadillas and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with the remaining two quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa if desired.

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.

Add the garlic and cook for 1 minute more.

Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.

Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 2 tortillas on a flat work surface and sprinkle half of each with 1/4 cup shredded cheese.

Spoon 1/4 chicken and vegetable mixture on top of cheese on each tortilla, then top with an additional 1/8 cup cheese.

Fold each tortilla in half over itself.

Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 2 quesadillas in the pan and cook 3 minutes. Using a large spatula, gently flip quesadillas and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with the remaining two quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa if desired.

Cracked Pepper Baked Potato Chips

Chips are one of my favorite snacks; since they are not the healthiest option to munch on I have dabbled in making my own baked versions of the classics.  I have successfully made pita and tortilla chips and decided to give potato chips a try.  I looked to Ellie Krieger’s book, So Easy.  I made her Cracked Pepper Baked Potato Chips to go along with Cooking Light’s Turkey Meatball Reuben Subs.  These chips turned out really well.  I baked them a few minutes longer than called for, and used a mandolin to create even chip widths.  I salted them generously after removing them from the oven and they were tasty both warm and at room temperature.  

-Heather

Cracked Pepper Baked Potato Chips
Ellie Krieger

Ingredients
3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
Salt

Directions
Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.

Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F.

Arrange potato slices in 1 layer on 2 cookie sheets.

Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.

Turkey Meatball Reuben Subs

Sauerkraut might be the food that I dislike most in the world. Anytime my Mom would make it I would run to the neighbor’s house and hide out because even the smell was too much for me to bare. I suppose this is the reason that I have never tried a Rueben sandwich. While paging through the December issue of Cooking Light at the gym I saw the recipe for their Turkey Meatball Reuben Sub. The picture was appetizing and a quick glance at the ingredients showed no sign of sauerkraut. This turned out awesome! It will work its way into our monthly rotation. I baked my own wheat rolls and made my own Thousand Island sauce. I replaced bottled garlic with fresh and omitted the coriander because I didn’t have any. We served our sandwiches with Ellie Krieger’s Cracked Black Pepper Baked Potato Chips, and thoroughly enjoyed this meal.

-Heather

Turkey Meatball Reuben Sub

Alyson Haynes, Cooking Light, December 2010

Total: 20 minutes

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

2 teaspoons paprika, divided

1 1/2 teaspoons ground coriander

1 teaspoon bottled minced garlic

3/4 teaspoon black pepper

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1 pound ground turkey

Cooking spray

4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)

1 1/3 cups packaged coleslaw

1/4 cup reduced-fat Thousand Island dressing

4 (1-ounce) slices Swiss cheese

Preparation

1. Preheat broiler.

2. Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.

3. While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.

Nutritional Information

Calories:428

Fat:16.8g (sat 7g,mono 5.5g,poly 1.1g)

Protein:31.5g

Carbohydrate:40g

Fiber:4.1g

Cholesterol:76mg

Iron:3.7mg

Sodium:723mg

Calcium:308mgs

Preheat broiler.  Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey).

Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray.

Broil for 8 minutes or until done, turning once.

While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use.

Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika.

Arrange 4 meatballs and 1 cheese slice inside each roll.

Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.



Cold Noodle and Carrot Salad





The weather in Southern California has been beautiful lately and my poor family back in Chicago has been hit with terrible blizzards. My Crazy Cousin Bud (CCB for short) loves taunting our family over Facebook by reminding them of how gorgeous and sunny it is here while they are busy shoveling out their cars to get around town. I am not so evil, but I did want to take advantage of this unseasonably warm weather by cooking something a bit more suited to summer. I decided on an Asian inspired grilled chicken with Cold Noodle and Carrot Salad and garlic and ginger steamed broccoli. The meal was delicious and the Cold Noodle and Carrot Salad was phenomenal, Terry couldn’t stop raving about it. It was extremely simple to make, nothing more than cooking pasta, a little chopping and a little mixing. I made it during the afternoon and we enjoyed it that evening. The leftovers also held up very well.

-Heather

Cold Noodle and Carrot Salad

(Adapted from The kitchn)

8 ounces whole wheat angel hair pasta
3 large carrots
1 bunch (about 6) scallions
1 tablespoon of minced fresh ginger

2 tablespoons sesame oil, plus more for drizzling
1/4 cup rice vinegar
2 tablespoons soy sauce, or to taste
2 tablespoons sesame seeds

Cook the noodles for 6-8 minutes, or according to package directions. Drain and toss with just a drizzle of sesame oil to keep them from sticking together. Put in the refrigerator to cool.

Peel the carrots and shred or shave with a peeler. You should have about 2 cups of loose carrot shavings. Chop the scallions into small pieces.

Toast the sesame seeds in a dry pan over medium heat for a few minutes until they become fragrant; watch to be sure that they do not burn.

Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, scallions, ginger, chilled noodles and sesame seeds together and serve.



Cook the noodles for 6-8 minutes, or according to package directions.

Drain and toss with just a drizzle of sesame oil to keep them from sticking together. Put in the refrigerator to cool.

Peel the carrots and shred or shave with a peeler. You should have about 2 cups of loose carrot shavings. Chop the scallions into small pieces.



 Toast the sesame seeds in a dry pan over medium heat for a few minutes until they become fragrant; watch to be sure that they do not burn.



Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste.

Toss the carrots, scallions, ginger, chilled noodles and sesame seeds together and serve.

Taco Pizza

A fond memory that I have from high school is stopping at Taco Bell with my friends Marie and Mike and eating Mexican Pizzas.  We laughed and came up with some of our most hilarious inside jokes in that little fast food restaurant.  Obviously this was not the picture of healthy eating, but back in those days I could eat anything I wanted and get away with it.  Being much more health conscious now, but still enjoying fast food-style treats, I toyed with a Taco Pizza recipe from Pampered Chef and really enjoy the results.  My recipe makes three pizzas at a time. I always make double the amount of food that we need so we have leftovers for lunch.  Terry eats an entire Taco Pizza at each sitting and I eat half of one.  We served sour cream, bottled salsa and Terry’s guacamole on the side.  I used fat free flour tortillas from Sprouts and  ground turkey can easily be substituted for the ground beef.  This recipe has been repeated often and really hits the spot when you are in the mood for something a little bit bad and don’t want to have to work it off at the gym.

-Heather

Taco Pizza

(Adapted from Pampered Chef’s Kitchen is the Heart of the Home)

Ingredients

1 lb ground beef or ground turkey cooked and seasoned with1 batch All Recipe’s Taco Seasoning or 1 envelope taco seasoning mix

6 (10-inch) flour tortillas

1 14 oz can fat free refried beans

1 cup diced tomato

1 bunch green onions sliced

1 cup sliced pitted ripe olives

1 1/2 cups shredded cheddar cheese, divided

Cooking spray

Bottled or fresh salsa (optional)

Sour Cream (optional)

Guacamole (optional)

Directions

1. Preheat the oven to 400°F. Cover two large baking pans with tin foil and lightly coat with cooking spray. Layer two tortillas on one pan and one tortilla on the other pan. Divide the refried beans into thirds and smear onto each tortilla. Divide the cooked beef or turkey into thirds and sprinkle onto each tortilla.

2. Divide a half cup of the cheese into thirds and sprinkle on top of the beef, then top with the remaining three tortillas. Divide the remaining cup of cheese into thirds and top each tortilla. Divide the tomatoes, green onions and olives into thirds and sprinkle on top of the cheese. Bake for 10 to15 minutes, until the edges of the tortillas begin to lightly brown. Top with salsa, sour cream and guacamole if desired. 

Preheat the oven to 400°F. Cover two large baking pans with tin foil and lightly coat with cooking spray. Layer two tortillas on one pan and one tortilla on the other pan. Divide the refried beans into thirds and smear onto each tortilla.



Divide the cooked beef or turkey into thirds and sprinkle onto each tortilla.



Divide a half cup of the cheese into thirds and sprinkle on top of the beef, then top with the remaining three tortillas. Divide the remaining cup of cheese into thirds and top each tortilla. Divide the tomatoes, green onions and olives into thirds and sprinkle on top of the cheese.



Bake for 10 to15 minutes, until the edges of the tortillas begin to lightly brown.  Top with salsa, sour cream and guacamole if desired.