Ingredients
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preparation
Preheat oven to 300°.
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
-Recipe from Cooking Light
Sunday, January 31, 2010
Garden Minestrone Soup
Ingredients
2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped fresh oregano
4 garlic cloves, minced
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup fresh corn kernels (about 2 ears)
4 cups chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Asiago cheese
Coarsely ground black pepper (optional)
Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.
-Recipe from Cooking Light
2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped fresh oregano
4 garlic cloves, minced
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup fresh corn kernels (about 2 ears)
4 cups chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Asiago cheese
Coarsely ground black pepper (optional)
Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.
-Recipe from Cooking Light
Sunday, November 9, 2008
Lodestone Lasagne
SAUCE:
1 cup chopped onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
1 16-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/4 cup minced fresh parsley
1 tablespoon packed light brown sugar
1 teaspoon salt
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 whole stalk celery (stems removed)
2 cups water
1-2 pounds italian sausage (I use turkey sausage)
8 ounces lasagne noodles cooked al dente (save time with no cook noodles)
1 pound ricotta cheese
1 1/2 pounds mozzarella cheese
In large sauce pan, combine all sauce ingredients and simmer for 3 hours, stirring occassionally. Remove bay leaf and celery stalk.
In large skillet brown sausage, drain and add to sauce. In a 9x13 inch baking dish layer half of noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil bake at 350 degrees for 1 hour.
*this recipe comes from Creme de Colorado which is published by the Junior League of Denver. It is not really fast but it's easy and makes a terrific Sunday night dinner served with crusty bread and salad.
1 cup chopped onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
1 16-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/4 cup minced fresh parsley
1 tablespoon packed light brown sugar
1 teaspoon salt
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 whole stalk celery (stems removed)
2 cups water
1-2 pounds italian sausage (I use turkey sausage)
8 ounces lasagne noodles cooked al dente (save time with no cook noodles)
1 pound ricotta cheese
1 1/2 pounds mozzarella cheese
In large sauce pan, combine all sauce ingredients and simmer for 3 hours, stirring occassionally. Remove bay leaf and celery stalk.
In large skillet brown sausage, drain and add to sauce. In a 9x13 inch baking dish layer half of noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil bake at 350 degrees for 1 hour.
*this recipe comes from Creme de Colorado which is published by the Junior League of Denver. It is not really fast but it's easy and makes a terrific Sunday night dinner served with crusty bread and salad.
Secret Ingredient Chili
1 lb ground turkey
1 red pepper
1 green pepper
1/2 yellow or white onion
1 tablespoon chili pepper
1 teaspoon cumin
1/2 teaspoon celery salt
1.4 teaspoon paprika
1 shake red pepper flakes
1/4 teaspoon cayenne pepper
pinch of cinammon
2 160z cans seasoned kidney beans
2 16oz cans chili beans
1 28oz can roasted diced tomotes
1 16oz can tomoato with pepper and onion
1 6oz can tomato paste
1 cup water
1/2 cup beer
salt and pepper to taste
finely chop onion and pepper and saute in a large sauce pan over medium heat for apx 3-5 minutes until soft, add turkey and brown with vegetables. Add chili pepper, cumin, paprika, celery salt, cayenne pepper, red pepper flakes. Add tomatoes, paste, beans, water, beer, cinnamon, salt and pepper. Let simmer on low for 1-2 hours serve with sour cream, cheddar cheese, avacados and fritos or crackers for garnish.
*I don't measure the spices, I add them all to taste so feel free to experiment. The cinnamon flavor will be strong when you first make this but it will mellow after simmering.
1 red pepper
1 green pepper
1/2 yellow or white onion
1 tablespoon chili pepper
1 teaspoon cumin
1/2 teaspoon celery salt
1.4 teaspoon paprika
1 shake red pepper flakes
1/4 teaspoon cayenne pepper
pinch of cinammon
2 160z cans seasoned kidney beans
2 16oz cans chili beans
1 28oz can roasted diced tomotes
1 16oz can tomoato with pepper and onion
1 6oz can tomato paste
1 cup water
1/2 cup beer
salt and pepper to taste
finely chop onion and pepper and saute in a large sauce pan over medium heat for apx 3-5 minutes until soft, add turkey and brown with vegetables. Add chili pepper, cumin, paprika, celery salt, cayenne pepper, red pepper flakes. Add tomatoes, paste, beans, water, beer, cinnamon, salt and pepper. Let simmer on low for 1-2 hours serve with sour cream, cheddar cheese, avacados and fritos or crackers for garnish.
*I don't measure the spices, I add them all to taste so feel free to experiment. The cinnamon flavor will be strong when you first make this but it will mellow after simmering.
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