Beef Bourguignon 

  

A classic, perfect for a cold winter weekend!

Ingredients:
1/2 lb bacon, cut into 1/4 inch strips
2 lb cremini muchrooms, sliced
Salt and pepper
2 lb beef sirloin, cubed
2 onions, halved, sliced 1/4″ thick
1 lb carrots, 1 1/2 thick slices
2 tbsp tomato paste
1/2 c brandy
1 1/2 c burgendy wine
2 bay leaves
1 tbsp thyme leaves
1 tsp red wine vinegar

Preheat oven to 250.

In a large oven proof pot over medium low heat, cook bacon until crispy. Remove to a napkin to drain. Add mushrooms, cook until browned, in two batches if needed. Set aside. 

Season meat with salt and pepper. Cook meat until browned all over, remove from pot. Add veggie and cook until soft about 10 minutes. Add tomato paste and stir, cooking for 2 minutes. Add the brandy, and scrape the browned bits. Add meat, mushrooms and bacon, stir to coat. Addi the herbs, stock and wine. Cover and place in the oven for 2 – 3 hours until beef is tender.

Serves 4 – 6.

Advertisements

Tunisian Peppers with Poached Eggs

  
This is a great meatless Monday dish that packs tons of flavor!

Ingredients
2 tbsp olive oil
1 medium red onion, sliced thin
2 garlic cloves, minced
6 red bell peppers, 1/2”-wide strips
Salt
1 large tomato, chopped
1 – 2 tbsp harissa paste
8 large eggs
1 tsp white vinegar

Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add peppers and 1 tsp salt and cook, stirring often, until peppers are wilted, 5—8 minutes. Add tomato, harissa, and 1 c water. Reduce heat to medium-low and cook, stirring often and adding more water if too dry, until peppers are soft, 15—20 minutes.

Poach the eggs. Serves atop the peppers.

Serves 4.

Chicken Enchilada

  These are from Skinny Taste with some minor modifications! So good!

Ingredients:
For the enchilada sauce:
2 garlic cloves, minced
2 tbsp chipotle chilis in adobo
28 oz tomaotes
1 tsp chili powder
1 tsp ground cumin
1/2 c chicken broth
Salt and pepper

For the chicken:
1 tsp vegetable oil
1.5 cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
Salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
8 oz tomato sauce

For the enchilada:
8 – 10 corn tortillas
1 c shredded Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions
4 oz sliced black olive

For Sauce:
In a medium saucepan, and 1 tsp oil and sauté garlic over medium heat. Add chipotle chiles, chili powder, cumin, chicken broth, tomatoes, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to cool. Then puree until smooth.

For the chicken:
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 c chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce, cheese and olives. Bake for 25 minutes until heated through. Top with green onions.

Serves 8.

  

Spicy Butternut Squash

  
Ingredients:
2 tbsp sesame seeds
2 tbsp vegetable oil
1 tbsp gochujang (Korean hot pepper paste)
4 tsp soy sauce
1 medium butternut squash, peeled, cubed
Scallions, thinly sliced
Flaky sea salt

Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.

Serves 4p

Saffron Cauliflower

  
So easy and so good!!

Ingredients:
1 1/2 tsp saffron
1/3 c boiling water
1 cauliflower, divided into florets
1 red onion, sliced thin
1/2 c green olives, cut in half
4 TBSP olive oil
Salt and pepper
4 TBSP parsely, chopped

Preheat oven to 400.

Put saffron in boiling water and set aside for 10 minutes in a large bowl. Add remaining ingredients, except parsley, and mix together.

Transfer to an oven proof dish, cover win foil and bake 40 – 45 minutes, stirring 1/2 way through.

Remove from oven and stir in parsley.

Serves 4.

Salmon with Carrot and Cucumber Salad

  
BACleanse so good!!! I changed a couple things – super easy and tasty dinner!

Ingredients:
Cucumber-Yogurt Sauce
½ c Greek yogurt
1 small garlic clove, minced
1 tbsp lemon zest
1 tbsp lemon juice
1 cucumber thinly sliced
Salt and pepper

Carrot Salad:
1 tsp cumin powder
1/2 tsp ground turmeric
8 oz shredded carrot
1/2 c chopped cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper

Salmon
1 lb salmon
Salt and peoper
1 tbsp canola

Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with salt and pepper.

Carrot Salad
Combine spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with salt, pepper, and lemon juice.

Salmon
Season salmon with fine sea salt and pepper. Heat 1 Tbsp oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad.

Serves 4.

Halibut and Mashed Beans

  
This is from the bacleanse, with a few minor tweaks. I have to say it was super tasty!! It looks like a lot of work, but it’s really not, the entire meal took about 30 active minutes. 

Fish & Beans:
½ tsp dried rosemary
Salt and pepper
½ tsp grated orange zest
1 lb halibut
Olive oil
1 garlic clove, finely chopped
1½ tsp dried sage
½ tsp red pepper flakes
2 15-oz. cans cannellini beans, rinsed
½ c homemade veggie stock
1 TBSP fresh lemon juice, plus 1 teaspoon finely grated lemon zest

Chard:
2 tbspolive oil
8 oz shiitakes, stems removed, sliced
Salt and pepper
2 garlic cloves, finely chopped
2 bunches rainbow chard (about 1 lb.), stems removed, roughly chopped

Preheat oven to  425.

Mix together rosemary, 1 tsp. salt, 1/8 tsp. black pepper, and orange zest. Sprinkle onto fish and let stand at least 10 minutes and up to 30 minutes before cooking. Then bake for 15 – 20 minutes until cooked through.

In a large skillet, heat 2 Tbs. oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute. Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes. Add stock and continue to mash to a thick purée. Turn off heat and stir in lemon juice and zest and 1 Tbsp. oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.

For Chard:

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add shiitakes and cook, until brown, about 3 minutes; season with salt and pepper. Add half the chopped garlic and cook, stirring, until fragrant, about 1 minute. Transfer mushrooms to a plate and wipe out skillet.

Heat remaining 1 Tbsp oil in the same skillet over medium-high heat. Stir in remaining garlic and cook until fragrant, about 30 seconds. Add chard greens and 2 Tbsp. water. Cover skillet, reduce heat to medium, and cook until greens are mostly wilted, about 2 minutes. Uncover and cook, tossing, until greens are wilted and tender, about 2 minutes more. Stir in mushrooms and season with salt and pepper.

Serves 4.

Slow Cooker Kahlua Pork

  
When you don’t have time to dig a pit and roast your own pig, this will do nicely.

Ingredients:

  • 5 lb pork 
  • 3 slices bacon
  • 1 tsp pink sea salt

Place bacon in the bottom of the slow cooker, place pork on top and sprinkle with salt. Cook for 6 – 8 hours until faint apart. Shred and return to pot to soak up the juices.

Serve on Hawaiian rolls.

Serve 10.

Spam Musubi

  
So I have a very guilty pleasure – fried spam with rice on top. This recipe was inspired by some musubi I had in Hawaii, that was light on rice and heavy on spam.

Ingredinets:

  • 1 can spam, sliced into 6 pieces
  • 1 c sushi rice, cooked – and warm
  • Fukatake
  • 1 TBSP Japanese rice wine vinegar 

Stir vinegar into rice, set aside.

Heat a large pan over medium high heat, add spam and cook until crispy, about 5 minutes per side.

Slice slices in half. With a cookie scoop, scoop a small amount of rice, press firmly then place on spam. Top with fukatake.

Serves 2 – 4.