Italian Pot Roast

From Cooks Country Kitchen.... Brian and I saw this on an episode last week so this is what he is cooking along with orzo and collard greens... I will let you know if it is as good as it looked on TV

Italian Pot Roast

WHY THIS RECIPE WORKS:

Tomatoes, red wine, and garlic should complement one another in an Italian Pot Roast recipe—not overpower it. A mixture of canned diced tomatoes, tomato sauce, and tomato paste made for a rich, thick sauce that perfectly complemented our Italian Pot Roast. Dropping a whole head of garlic into the pot gently perfumed the meat and the sauce in our recipe. Simmering the pot roast in the oven instead of on the stovetop ensured even cooking and kept the sauce from scorching.

Serves 4 to 6

Every piece of meat cooks differently, so start checking the roast after 2 hours. If there is a little resistance when prodded with a fork, it's done. Light, sweeter red wines, such as a Merlot or Beaujolais, work especially well with this recipe.

INGREDIENTS

1 boneless beef chuck-eye roast (3 1/2-4 pounds), tied (see photo below)

2tablespoons vegetable oil

1 medium onion, chopped

1rib celery, chopped

1pound cremini or white mushrooms, quartered

2tablespoons tomato paste

1 (14.5-ounce) can diced tomatoes

1/2cup canned tomato sauce

2teaspoons sugar

1/2cup water

1cup red wine (see note)

1large head garlic, outer papery skins removed, then halved (photo 1, below)

1sprig fresh thyme

1sprig fresh rosemary

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat roast dry with paper towels and season with salt and pepper.

2. Heat oil in Dutch oven over medium-high heat until just smoking. Brown roast on all sides, 8 to 12 minutes. Transfer roast to large plate. Reduce heat to medium and cook onion, celery, mushrooms, and tomato paste until vegetables begin to soften, about 8 minutes. Add diced tomatoes, tomato sauce, sugar, water, 1/2 cup wine, garlic, and thyme. Return roast and accumulated juices to pot and bring to simmer over medium-high heat. Place piece of foil over pot, cover with lid, and transfer pot to oven.

3. Cook until roast is just fork-tender, 2 1/2 to 3 1/2 hours, flipping roast after 1 hour. Uncover pot and let roast rest in juices for 30 minutes, skimming surface fat after 20 minutes. Transfer roast to carving board and tent with foil. Remove and reserve garlic head and skim remaining fat from pot. Add remaining 1/2 cup wine to pot, bring to boil over medium-high heat, and cook until sauce begins to thicken, about 12 minutes. Meanwhile, carefully squeeze garlic from halves and mash into paste. Add rosemary to pot and simmer until fragrant, about 2 minutes. Remove and discard rosemary and thyme sprigs, stir in mashed garlic, and season sauce with salt and pepper.

4. Remove twine from roast and cut meat against grain into 1/2-inch-thick slices, or pull apart into large pieces. Transfer meat to serving platter and pour 3/4 cup sauce over meat. Serve with remaining sauce.

Slow Cooker Char Siu Pork Roast

Made this for dinner tonight... it is from Cooking Light... Yum

Slow Cooker Char Siu Pork Roast

In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow-cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Photo by: Becky Luigart-Stayner

• YIELD: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
• COURSE: Main Dishes

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons bottled minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless Boston butt pork roast, trimmed
• 1/2 cup fat-free, less-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Nutritional Information

Amount per serving

• Calories: 227
• Calories from fat: 38%
• Fat: 9.5g
• Saturated fat: 3.1g
• Monounsaturated fat: 3.9g
• Polyunsaturated fat: 1.1g
• Protein: 21.6g
• Carbohydrate: 12.7g
• Fiber: 0.4g
• Cholesterol: 73mg
• Iron: 1.7mg
• Sodium: 561mg
• Calcium: 30mg

Chicken Milanese

Had this tonight except with pork chops instead of chicken. It is from Cooking Light

Chicken Milanese with Spring Greens

Create a healthy kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.

Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

• YIELD: 2 servings
• TOTAL:40 Minutes
• COURSE: Main Dishes

Ingredients

• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon white wine vinegar
• 1/2 teaspoon minced shallots
• 1/4 teaspoon kosher salt, divided
• Dash of sugar
• 2 (6-ounce) skinless, boneless chicken breasts
• 1/3 cup dry breadcrumbs
• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons all-purpose flour
• 1 egg white, lightly beaten
• 1/4 teaspoon black pepper, divided
• 5 teaspoons olive oil, divided
• 2 cups packed spring mix salad greens
• 2 lemon wedges

Preparation

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Nutritional Information

Amount per serving

• Calories: 402
• Fat: 15.4g
• Saturated fat: 3g
• Monounsaturated fat: 9g
• Polyunsaturated fat: 1.8g
• Protein: 45.9g
• Carbohydrate: 17.7g
• Fiber: 1.4g
• Cholesterol: 102mg
• Iron: 2.2mg
• Sodium: 539mg
• Calcium: 80mg

Nutrition Guidelines for Healthy Living

Cooking Light MAY 2010

We had this for breakfast this morning!!!! YUM!

Dutch Baby

February/March 2010

Why this recipe works:

We wanted a puffy, well-risen Dutch Baby with crisp sides and a tender bottom, but achieving that contrast did not come easily. Instead of relying on leavening agents like baking powder, we achieved a light, fluffy rise for our Dutch Baby recipe using the conversion of water to steam. We found an ordinary skillet promoted the most even rise, due to its gently sloping sides. Fats tended to make baked goods tender rather than crisp. To ensure crisper sides, we cut down on the fat by replacing whole milk with skim. For even more crispness, we replaced some of the flour with cornstarch.

Serves 4

You can use whole or lowfat milk instead of skim, but the Dutch Baby won’t be as crisp. For a treat, serve with an assortment of berries and lightly sweetened whipped cream.

Ingredients

• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
• 1 teaspoon salt
• 3 large eggs
• 1 1/4 cups skim milk (see note)
• 1 tablespoon unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar

Instructions

• 1. OIL SKILLET Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.

• 2. MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

• 3. BAKE AND SERVE Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar. Cut into wedges. Serve.

Baby Steps

Look, Ma, no leavener! From liquid batter to puffy popover, here's how you make a Dutch Baby.

• 

  1. The entire interior surface of the pan—including the sides—is brushed with vegetable oil.

• 

  2. To initiate the big rise, the greased pan is heated before the batter is poured in.

• 

  3. Like magic (or like a giant popover, which it resembles), the Dutch Baby balloons in the oven.

• 

  4. The Dutch Baby will deflate after it sits a few minutes. Don't worry—it's supposed to. Dust it with confectioners' sugar and enjoy.

America's Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook's Country and Cook's Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America's Test Kitchen (www.americastestkitchen.com) or Cook's Country by America's Test Kitchen on public television.

Quinoa Chili

Heather sent this one to me this week.... thought I would share with her comments

What the should I make for dinner?? I don't know, but this was really good. :) I did the veggie grillers instead of the beef, and added cayenne pepper with the Cumin and red chili powder to spice it up more. Served it with guacamole and shredded Tillamook cheese, sour cream, cilantro and tortillas. Danny made soft taco's with the filling, but I ate mine like chili. I think if you cook the quinoa in vegetable broth or chicken broth it would be even more flavorful. Heart you all!!

Ingredients:

1 cup uncooked quinoa, rinsed 2 cups water 1 pound extra lean ground beef 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 jalapeno pepper, seeded and minced 1 tablespoon chili powder 1 tablespoon ground cumin

1 (28 ounce) can crushed tomatoes 2 (19 ounce) cans black beans, rinsed and drained 1 green bell pepper, chopped 1 red bell pepper, chopped 1 zucchini, chopped (optional) 1 teaspoon dried oregano leaves 1 teaspoon dried parsley salt and ground black pepper to taste 1 cup frozen corn kernels, thawed 1/4 cup chopped fresh cilantro

Directions:

1.	Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
2.	Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
3.	Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
4.	Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Coffee Crusted Steak

Coffee Crusted Steak

Bacon wrapped filet mignon

2 tsp salt

2 tsp pepper

¼ tsp granulated garlic

¼ tsp granulated onion

½ tsp oregano

1 tsp cinnamon sugar

1 tsp crushed red pepper

Olive oil

Fresh coffee, medium ground

Light grill and allow steaks to rest at room temperature. Combine salt, pepper, garlic, onion, oregano, sugar and crushed red pepper.

Rub steak generously with olive oil, and sprinkle generously with seasonings. Spill ground coffee onto a plate and roll steaks in coffee grounds, gathering a light to medium coating on all sides.

Mist grill with oil and immediately add – grill for 3 minutes, reposition and grill three minutes longer. Turn steaks over and reduce grill to medium heat. Continue to cook until steaks are to your liking. Remove from grill and let rest for 5 – 10 minutes.

Chili Rellenos

Brian’s Chili Rellenos

from Brian Smith

Egg Roll Wrappers

Fresh or Canned Green Chili’s

Cheese of your choice.

Canola Oil

Green Chili Sauce

Place a green chili and a slice of cheese inside of egg roll wrapper. Fold in ends and make a ‘burrito’. To seal edge of wrapper rub little water or egg on edge before sealing. Heat the oil in deep fryer, wok or deep frying pan. Add relleno and allow to cook until golden brown. Ladle out cooked relleno and place on paper towels on a baking sheet and place is oven at 200 F just to keep warm until all are cooked. Cover with warmed green chili sauce and serve.