Cooking Tip: How to Keep Bacon From Curling
Green Beans in a Creamy Mushroom Sauce
1 ounce dried porcini mushrooms
1/2 cup boiling water
2 tablespoons butter
1 small onion, diced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/2 cup heavy cream
1/2 cup parmigiano reggiano, grated
salt and pepper to taste
1 handful parsley, chopped
1 pound green beans
Beef and Broccoli with Asian Rice
1 tbsp sesame oil
1-1/2 lb beef skirt steak, sliced thin
4 tbsp cloves garlic, minced (divided)
1 tbsp ginger, minced
2 cups beef broth (divided)
5 tbsp soy sauce (divided)
1/4 tsp red pepper flakes
2 cups instant brown rice
1/2 cup oyster sauce
2 tbsp brown sugar
1 tbsp cornstarch
2 tbsp dry sherry
12 oz broccoli florets
1/4 cup scallions, thinly sliced
1 red bell pepper, diced
1 cup frozen green peas
Preheat a large saute pan over medium-high heat for 2–3 minutes, then add the oil, steak, 3 tbsp garlic, and ginger. Cook for 3-4 minutes, stirring frequently, until meat is lightly browned.
In a medium pot set over medium-high heat, combine 1-3/4 cups beef broth, 3 tbsp soy sauce, 2 tbsp garlic, and the red pepper flakes. Bring to a boil, then stir in the rice. Return to a boil, then reduce heat to low, cover, and cook for 5 minutes (Note: the liquid should not completely absorb just yet).
In the meantime, in a small bowl, whisk together the oyster sauce, 1/4 cup beef broth, brown sugar, cornstarch, 2 tbsp soy sauce, and the sherry.
Stir the broccoli and the sauce mixture into the beef and bring to a boil. Cook 2–3 minutes or until sauce thickens and broccoli is tender.
Stir the scallions, bell pepper, and peas into the rice, cover, and let stand 5-7 minutes or until the liquid is absorbed. Fluff with fork, then serve with the beef and broccoli.
Approximate Nutritional Values: http://www.food.com/recipe/sliced-beef-with-black-beans-chinese-broccoli-on-rice-409624
Spinach Strawberry Salad with Candied Pecans, Feta, & Raspberry Poppyseed Dressing. Not sure if this is healthy (i.e. candied pecans!) but can I make it healthier? This is a salad I could love!Click here for full directions!
Finally a good use for fat free cream cheese! Pumpkin cream cheese for fall: 8oz cream cheese, � cup canned pumpkin, 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla, 2 Tbs brown sugar, dash of salt.Click here for full directions!
Seared Rib Eye Steak with Fried Potatoes and Beurre Rouge Pan Sauce
Four 10 oz rib eye steaks
2 tbsp dried crushed rosemary
4 tbsp vegetable oil (divided)
3 shallots, sliced thin
2 cups chianti wine
1 lb cold butter
4 tbsp duck fat
1 lb fingerling potatoes, halved lengthwise
Salt and pepper to taste
Preheat large skillet over medium heat.
Season both sides of the steak with the rosemary, salt, and pepper. Then set aside and let sit for 30 minutes at room temperature.
Heat 2 tbsp oil in the preheated pan, then add two of the steaks. Sear for 8 minutes per side, then remove from the pan and place on a plate to rest. Then repeat with the remaining oil and steaks. (Note: tent a piece of tinfoil over the plate to keep the steaks warm.)
In a separate saute pan set over medium-high heat, melt the duck fat, then add the potatoes, cut side down. Cook for 5-6 minutes, then flip over and cook another 3-4 minutes or until the potatoes are fork-tender. Then remove from heat and set aside.
Add the shallots to the pan the steaks were cooked in and saute for 3 minutes. Add the wine and reduce by 75%. Then turn off the heat and whisk in the butter, 1 tbsp at a time. Taste and season with salt and pepper as needed.
Once the steak has rested, slice and serve with the potatoes, drizzled with the red wine butter sauce.
Approximate Nutritional Values: http://www.food.com/recipe/beef-rib-eye-roast-with-potatoes-mushrooms-and-pan-gravy-155384
Nutella-Stuffed French Toast with Strawberries
1-1/2 lbs strawberries, sliced
6 tbsp sugar (divided)
1 loaf day-old French bread
1 cup Nutella
1 cup milk
1/4 cup heavy cream
5 large eggs
1 tbsp vanilla paste
2 tbsp flour
1/4 tsp baking powder
1 tbsp cinnamon
2 tbsp butter
Confectioners sugar for dusting
Preheat an electric griddle to 350-deg.
In a bowl, combine the strawberries and 4 tbsp sugar. Toss to coat, then let sit at room temperature for 30 minutes to allow the flavors to marry.
Slice the bread into 2” thick rounds. Then cut through the center of each round (as if butterflying a chicken breast), being careful not to cut through the crust so the slices are still connected.
Spread a heaping tbsp of the Nutella in the center of each slice, then set aside.
In a blender, combine the milk, cream, eggs, vanilla, 2 tbsp sugar, flour, baking powder, and cinnamon. Pulse on low speed for 10 seconds until well combined, then pour the batter into a shallow dish.
Dip both sides of the bread slices into the batter, letting it sit in the mixture for a few seconds on each side to allow it to soak up some of the batter.
Melt the butter the griddle, then arrange the bread over the griddle in a single layer. Cook for 5 minutes per side or until both sides are golden brown.
Dust with the confectioners sugar and top with the strawberries, then serve.
Approximate Nutritional Values: http://www.food.com/recipe/nutella-crunch-french-toast-499088
Pioneer Woman says~ Perfect Salmon EVERY time, here�s how: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky.Click here for full directions!
baked pumpkin donut holes-really a muffin and only 2 points plus per muffin. Thanksgiving breakfast!Click here for full directions!
Cooking Tip: Yogurt makes a healthy substitute for nearly anything, and Greek yogurt especially adds tons of flavor.
Soy and Brown Sugar-Glazed Salmon
1 cup soy sauce
2 tbsp sesame oil
2 tbsp apple cider vinegar
1 tbsp ground ginger
3 cloves garlic, minced
2 cups light brown sugar
Four 4 oz salmon fillets
12 oz broccoli slaw
3 scallions, chopped
1 tbsp sesame seeds, toasted
Preheat grill over medium-high heat.
In a small saucepan over medium heat, combine soy sauce, oil, vinegar, ginger, and garlic, and sugar. Cook 10 minutes or until sugar dissolves, stirring occasionally, then remove from heat.
Place the salmon in a bowl with all but 1/2 cup of the soy sauce mixture. Let sit in the fridge for at least 30 minutes to marinate.
After marinating, place the salmon on the grill and cook for 6-8 minutes on each side, or until cooked through and the fish flakes with a fork, brushing occasionally with marinade.
In the meantime, in a large bowl, toss together the broccoli slaw, scallions, sesame seeds, and half of the reserved soy sauce mixture.
Plate the salmon over the slaw, then drizzle with the remaining soy sauce mixture.
Approximate Nutritional Values: http://www.food.com/recipe/asian-glazed-salmon-266686
Cooking Tip: Best Cooking Times for Beans
Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.
Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.
Cooking Tip: DIY Taco Seasoning