Weekly recipes for November 9, 2011
Seeded Glazed Carrots
2 pounds of carrots cut into half-inch chunks
3 tablespoons butter
Salt and pepper to taste
1 tablespoon fennel seed
3 tablespoons honey
Melt tablespoons butter in a large deep skillet. Add the carrots and stir to coat. Season with salt, pepper and fennel seed, then cook over medium heat, covered, stirring occasionally, for 10 minutes or until browned and tender. Add tablespoons of honey and stir to coat. Serves 6.
Nutrition information per serving (values are rounded to the nearest whole number): 150 calories; 60 calories from fat (36 percent of total calories); 6 g fat (4 g saturated; no trans fats); 15 milligrams cholesterol; 24 grams carbohydrate; 2 grams protein; 5 grams fiber; 190 milligrams sodium.
Beef Pot Roast with Potatoes, Carrots, Onions
Makes 8 servings. Preparation time: 20 minutes. Cooking time: about 3 hours
2 cloves minced garlic
2 teaspoons dried thyme
1 (2 1/2- to 3-pound) boneless beef chuck shoulder, arm or blade pot roast
1 tablespoon canola oil
1/2 teaspoon each coarse salt and pepper
1 (14-ounce) can low-sodium beef broth
1 pound small red potatoes, about 1 1/2 inches in diameter, halved
1 pound baby carrots
1 large onion, cut into 8 wedges
1/2 cup frozen green peas
2 tablespoons flour dissolved into 1/4 cup cold water
Chopped fresh parsley
Press garlic and thyme evenly onto all surfaces of roast. Heat oil on medium in a Dutch oven. Season roast with salt and pepper and place in Dutch oven; brown evenly. Pour off any drippings. Add broth; bring to boil. Reduce heat; cover tightly and simmer 21/4 hours. Add potatoes, carrots and onion to pan; bring to boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes. Remove roast and vegetables; keep warm. Skim fat from cooking liquid. Measure 1 1/2 cups liquid; discard any excess.
Return liquid to pan; stir in flour mixture. Bring to boil, stirring constantly cook and stir 2 to 3 minutes or until thickened. Carve roast into thin slices; serve with vegetables and gravy. Garnish with parsley.
Per serving: 311 calories, 31 grams protein, 11 grams fat (33 percent calories from fat), 3.9 grams saturated fat, 21 grams carbohydrate, 75 milligrams cholesterol, 306 milligrams sodium, 4 grams fiber.
Spaghetti with Garlicky Kale and Tomatoes
Makes 4 servings. Preparation time: 15 minutes. Cooking time: about 10 minutes, plus spaghetti
6 ounces whole-grain spaghetti
2 tablespoons olive oil
1 medium thinly sliced red onion
2 cloves minced garlic
1/4 teaspoon coarse salt
1/8 teaspoon pepper
1 bunch kale, thick stems removed, leaves torn into bite-size pieces (about 8 cups)
2 pints grape tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino cheese, plus more for serving
Cook pasta according to directions; drain pasta and return to pot, reserving 1/4 cup cooking water.
Meanwhile, heat oil in a large nonstick skillet on medium-high. Add onion, garlic, salt and pepper. Cook 4 to 5 minutes or until onions begin to brown. Add kale; cook 2 or 3 minutes, tossing frequently, or until tender. Add tomatoes and cook 1 to 2 more minutes, tossing frequently. Add kale mixture, almonds, pecorino and reserved cooking water to pasta and toss to combine. Serve with additional pecorino. (Adapted from Real Simple magazine.)
Per serving: 386 calories, 16 grams protein, 14 grams fat (31 percent calories from fat), 2.8 grams saturated fat, 56 grams carbohydrate, 4 milligrams cholesterol, 304 milligrams sodium, 10 grams fiber.
Apple Thyme Dinner Rolls
Start to finish: 3 hours (30 minutes active). Makes 16 rolls
1 cup chopped dried apple
1 1/2 cups water
1/4 cup vegetable oil
2 cups bread flour
2-2 1/2 cups white whole-wheat flour, divided
2 teaspoons salt
2 teaspoons dried thyme
2 teaspoons instant yeast
In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except 1/2 cup of the white whole-wheat flour. Mix on medium-low speed, letting the mixer knead the dough for 6 to 7 minutes, or until the dough is smooth and elastic. The dough should be somewhat stiff but not dry. If the dough is sticky, add the additional flour, 1/4 cup at a time.
Cover the bowl with plastic wrap and allow to rise in a warm place for 60 to 90 minutes, or until doubled in volume.
Lightly coat a baking sheet with cooking spray.
Divide the dough into 16 pieces. Roll each piece into a 6-inch-long snake, then tie it into a knot. Arrange the knots on the prepared baking sheet, leaving 3 inches of space between each. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled and puffy, about 60 minutes. Toward the end of the rising time, heat the oven to 400 degrees. Bake for 20 to 25 minutes, or until golden and crusty. Cool slightly before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 35 calories from fat (22 percent of total calories); 4 grams fat (No saturated or trans fats); no cholesterol; 28 grams carbohydrate; 4 grams protein; 3 grams fiber; 250 milligrams sodium.
Cheesy Chili Hash-Browned Bake
Makes 8 servings; Preparation time: 15 minutes; Cooking time: about 1 hour
1 to 1 1/4 pounds lean (93 to 95 percent) ground beef
1 cup shredded carrot
1 (15.5-ounce) can sloppy Joe sauce
1 (15-ounce) can undrained chili beans
1 (20.4-ounce) package refrigerated hash-browned potatoes (such as Simply Potatoes or another brand)
2 cups shredded 50 percent reduced-fat cheddar cheese
Heat oven to 425 degrees. In a large nonstick skillet on medium-high heat, cook beef and carrot 6 to 7 minutes or until beef is no longer pink and carrot is tender. Stir in sloppy Joe sauce and beans. Spoon mixture into a 9-by-13-inch baking dish coated with cooking spray. Spread potatoes evenly over beef mixture. Cover with foil; bake 30 minutes. Uncover; coat potatoes with cooking spray. Bake 10 to 15 more minutes or until browned and crisp. Sprinkle with cheese; bake 5 more minutes or until cheese melts. (Adapted from Southern Living magazine.)
Per serving: 316 calories, 24 grams protein, 11 grams fat (30 percent calories from fat), 5.5 grams saturated fat, 31 grams carbohydrate, 52 milligrams cholesterol, 781 milligrams sodium, 5 grams fiber.
Harvest Apple Cheese Tart
Start to finish: 1 hour. Servings: 8
For the crust:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut up
2 tablespoons cold water
For the filling:
2 8-ounce packages cream cheese, softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 tablespoon cider vinegar
1/2 cup powdered sugar
For the topping:
2 Granny Smith or Golden Delicious apples, peeled, cored and sliced
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon cider vinegar
1/4 cup golden raisins
2 tablespoons cornstarch
2 tablespoons water
1/2 cup toasted walnuts, optional
Heat the oven to 375 F. Coat a 9-inch removable-bottom tart pan with baking spray.
To make the crust, in a food processor, pulse together the flour, sugar and salt. Add the butter, then pulse together, adding cold water, as needed, until a meal forms that sticks together easily when you squeeze it.
Press the mixture into the prepared tart pan, making sure to press the dough up the sides. Prick the bottom of the crust with a fork. Bake for 15 to 20 minutes, or until the edges just start to turn golden and the center is slightly firm to the touch. Cool on a wire rack.
While the crust cools, prepare the filling. In the bowl of an electric mixer, beat together the cream cheese, cinnamon, vanilla, nutmeg, vinegar and powdered sugar until smooth. Spoon the mixture into the cooled tart shell and smooth the top. Refrigerate while making the topping.
To make the topping, in a medium skillet over medium-high heat, combine the apple slices, brown sugar, salt, cinnamon, vinegar and raisins. Cook until the apples are tender, about 5 minutes. In a small bowl, stir together the cornstarch and water. Add this mixture to the skillet, stirring constantly until the mixture is thickened, about 2 minutes. Remove from the heat and allow to cool slightly. Spoon the apples over the top of the tart. Sprinkle with walnuts, if using.
Nutrition information per serving (values are rounded to the nearest whole number): 570 calories; 280 calories from fat (49 percent of total calories); 32 grams fat (20 grams saturated; no trans fats); 95 milligrams cholesterol; 68 grams carbohydrate; 7 grams protein; 3 grams fiber; 360 milligrams sodium
Maple-Sage Acorn Squash
Start to finish: 1 hour 10 minutes (10 minutes active). Servings: 12
3 acorn squash (about 1 1/2 pounds each)
2 tablespoons butter, melted
Salt and ground black pepper, to taste
12 fresh sage leaves
1/2 cup maple syrup
1/4 cup maple sugar
Heat the oven to 350 F. Line a rimmed baking sheet with foil.
Cut each squash in half and scoop out the seeds. Cut each half in half again so that you have a total of 12 quarters. Brush the butter over the interior flesh of each piece. Sprinkle with salt and pepper, then arrange the quarters on the prepared baking sheet, skin side down.
Place 1 sage leaf in each of the interior hollows of the squash. Drizzle with the maple syrup, then sprinkle with the maple sugar. Bake for 1 hour, or until tender and browned.
Nutrition information per serving (values are rounded to the nearest whole number): 110 calories; 20 calories from fat (16 percent of total calories); 2 grams fat (1 gram saturated; no trans fats); 5 milligrams cholesterol; 23 grams carbohydrate; 1 grams protein; 2 grams fiber; 170 milligrams sodium.
Onion and Mushroom Soup
Start to finish: 1 hour. Servings: 4
2 ounce-package dried porcini or similar mushrooms
1 cup boiling water
5 tablespoons butter, divided
3 large sweet onions, thinly sliced
1/4 cup white wine
2 leeks, white parts only, cleaned and sliced
2 shallots, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 cups chicken broth
2 cups beef broth
Salt and black pepper, to taste
4 slices stale crusty bread
4 slices fontina cheese
Chopped fresh chives, for garnish
Cut or break the dried mushrooms into small pieces and place in heat-safe bowl. Pour the boiling water over the mushroom pieces and set aside.
In a large saucepan over medium heat, melt 3 tablespoons of the butter. Add the onions and cook slowly until well-browned, stirring regularly, about 15 to 20 minutes. If the onions begin to get too browned, add a couple teaspoons of water. When the onions are browned and caramelized, add the wine and stir to deglaze the pan. Add the leeks, shallots, garlic, thyme, rosemary and remaining 2 tablespoons of butter.
Increase the heat to medium-high and cook until the leeks are tender, about 6 to 8 minutes. Add the flour and stir to coat everything. Pour in the chicken and beef broths, then stir well and bring to a boil. Add the steeped mushrooms (including the liquid), then reduce heat to simmer for 10 minutes. Season with salt and pepper.
Heat the broiler.
Ladle the soup into 4 oven-safe crocks. Top each with a slice of the stale bread, then a slice of the cheese. Arrange the crocks on a rimmed baking sheet, then place under the broiler and cook until the cheese is melted and begins to brown, 1 to 2 minutes. Serve topped with fresh chives.
Apple Roasted Vegetables
Start to finish: 45 minutes. Servings: 12
2 heads cauliflower, cut into florets
2 large red onions, cut into large chunks
2 10-ounce packages cremini mushrooms, cut in half
4 cloves garlic, chopped
2 orange bell peppers, cored and cut into large pieces
2 red bell peppers, cored and cut into large pieces
4 stalks celery, cut into 1-inch pieces
4 baking apples, peeled, cored and cut into large pieces
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Heat the oven to 400 F.
In a large bowl, toss together the cauliflower, red onions, mushrooms, garlic, both bell peppers, celery and apples. Sprinkle with the cider vinegar and toss to coat. Sprinkle with the salt and pepper, then the oil. Toss until everything is evenly coated. Spread the mixture over a large, rimmed baking sheet.
Bake for 30 minutes, stirring halfway through, or until browned and tender. Just before serving, mix in the thyme and parsley.
Nutrition information per serving (values are rounded to the nearest whole number): 130 calories; 45 calories from fat (33 percent of total calories); 5 grams fat (1 gram saturated; no trans fats); no cholesterol; 20 grams carbohydrate; 3 grams protein; 5 grams fiber; 360 milligrams sodium.
