Espresso Braised Pot Roast

INGREDIENTS

2    tablespoons olive oil

2   pounds (+-) beef pot roast

1    medium-large white onion, chopped

4    cloves garlic, chopped

1    cup beef broth

½   cup dry red table wine

½   teaspoon ground allspice

1    tablespoon instant espresso powder

1    green bell pepper, seeded, cut to 1 inch pieces

1    red bell pepper, seeded, cut to 1 inch pieces

1    ancho chili, seeded and cut into 1 inch pieces

1    pound+ Yukon Gold potatoes, cut to 1 inch cubes*

METHOD

Preheat the oven to 325 F. Cut as much fat as you can from the pot roast. In a large skillet over medium-high heat, add the olive oil, swirling to coat. When warm, brown the pot roast on all sides, about 3 to 4 minutes, and remove to a plate.

Add the onions and garlic to the skillet and cook for 3 to 4 minutes until the onions begin to turn translucent. Add them to a 6 quart Dutch oven along with the beef broth, wine and allspice, mixing them in. Sprinkle half of the espresso powder on one side of the pot roast, pressing it into the beef. Place the pot roast in the Dutch oven, coffee side down. Sprinkle the remaining espresso on the top of the pot roast, again pressing it into the meat. Cover the Dutch oven and place it into the oven. Set the timer for 30 minutes.

Meanwhile, if you haven’t already prepared the peppers and potatoes, now is a good time. Or, relax and have a beverage.

Remove the Dutch oven from the oven and pour into it all the peppers and potatoes, pressing them down if necessary to get the cover to fit tightly. If the liquid level is very low, add another ¼ cup of wine or water. Return to the oven for another 30 minutes. Remove from the oven, dish the vegetables into a serving dish, place the pot roast onto a carving board and cut it into serving sized pieces. Serve immediately.

*NOTE: I found some mini-gold potatoes that worked real well. I cut the larger ones in half to keep them all about the same size. Other potatoes could work as well

Adapted from a recipe in Better Homes and Gardens  magazine

Ragout with Olives and Peppers

INGREDIENTS

2    tablespoons olive oil

1    pound lamb or pork cut to 1 inch cubes

1    large white onion chopped (1 ½ cups)

2    medium carrots, peeled, diced small (1 cup)

2    ribs celery, diced small (1 cup)

4    cloves garlic, chopped

1    can (8 ounces) tomato sauce

½   cup dry red table wine

2    teaspoons dried tarragon

1    cup diced red bell pepper

½   cup halved small green olives

1    cup dry small shell pasta or Israeli couscous

METHOD

In a large skillet, warm the olive oil over medium-high heat and add the meat cubes. Brown the meat on all sides, about 3 to 4 minutes, and remove to a bowl. Add the onions, carrots and celery and sdaute for 4 to 5 min utes until the onions become translucent. Add the garlic, stir it in and cook for 1  minute.

Add the tomato sauce and red wine, lower the heat to medium low, cover and cook for 10 minutes. Add the pork and any juices plus the tarragon, re-cover and cook for 5 minutes, stirring once to turn the meat cubes over. Remove the cover, add the bell pepper dice and the olives and cook for 2 minutes. Remove from the heat and serve with the pasta or couscous cooked to package directions.

Modified from a recipe in Food and Wine  magazine

Carrot and Corn Stir Fry

INGREDIENTS

1    tablespoon rice wine

2    teaspoons soy sauce

2    teaspoons sesame oil

1    teaspoon ground ginger

¼   teaspoon salt

2    tablespoons olive oil

1    seeded, chopped jalapeno pepper

1    cup thinly cross-sliced carrots

1    red bell pepper, seeded, thinly sliced

2    cups corn kernels

2    cups chopped Romaine lettuce*

METHOD

In a small bowl, whisk together the rice wine, soy sauce, sesame oil, ground ginger and salt. Set aside.

In a flat bottomed wok or skillet over high heat and add 2 tablespoons of oil. Add the jalapeno and fry for about 1 minute. Add the carrots and the peppers and stir fry for about 5 to 6 minutes until they begin to soften. Add the corn and continue to stir fry for 3 to 4 minutes or until thoroughly warmed.

 Add the Romaine and stir in the soy mixture. Stir until the lettuce is just limp about 1 minute or so. Remove from the heat and serve.

*NOTES:  I had three green onions left over, so I sliced them and added them with the corn. When preparing the Romaine, slice each leaf into 3 parts lengthwise then chop cross-wise.

Adapted from a recipe in  Eating Well  magazine.

Shrimp and Black Eyed Peas

INGREDIENTS

2    bacon strips

2    green onions, chopped

1    medium carrot, chopped

1    large celery stalk, chopped

½   cup chopped red bell pepper

1    teaspoon dried thyme

¼   teaspoon white pepper

1    pinch red pepper flakes (optional)

1    can (15 ounces) black eyed peas, rinsed, drained

½   cup low sodium chicken broth

2    tablespoons olive oil

4    cloves garlic, chopped

½   pound large shrimp, peeled, deveined

¼   cup dry white table wine

½ to 1   tablespoon hot sauce

METHOD

Cook the bacon in a large skillet until crisp. Remove to paper towel to drain and chop into small pieces. Set aside. Put the onions, carrot, celery, bell pepper, garlic, thyme, pepper  and red pepper flakes into the skillet over medium heat and cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender-crisp. Add black eyed peas, bacon pieces and broth and simmer for 5 minutes. Transfer to a bowl and set aside.

Clean the skillet and add the olive oil over medium-high heat. Add the garlic and cook about 2 minutes. Add the shrimp and cook for another 2 to 3 minutes until opaque. Add the wine and stir to combine. Add the hot sauce and braise for 2 to 3 minutes, turning once, until shrimp are bright pink. Reduce heat to medium and add the black eyed pea mixture. Stir and simmer until thoroughly heated through, about 3 to 4 minutes. Serve immediately.

Based on a recipe in Gourmet magazine

Stuffed Potatoes

INGREDIENTS

2    medium russet potatoes, scrubbed

3    strips bacon

¼   cup finely chopped red bell pepper

½   cup finely chopped white onion

½   cup chopped spinach, arugula or like

¼   cup sour cream

¼   teaspoon salt

¼   cup thin sliced green onions

METHOD

Pierce the potatoes with a fork several places and microwave on high for 8 to 10 minutes. Check to see if they are softened and, if not, cook them for 1 or 2 more minutes until they are soft to the touch. Be careful, they are very hot. Allow them to cool for a few minutes.

Meanwhile, cook the bacon in a medium frying pan until crisp and drain on a paper towel. Retain 2 tablespoons of the bacon fat in the skillet – dump the rest into the garbage, not down the sink – and place the skillet over medium heat, adding the peppers and onions. Cook these, stirring occasionally, until tender, about 3 to 4 minutes. Add the chopped spinach and cook for 1 minute, stirring. Remove from the heat, chop the cooked bacon and add to the skillet. Set aside.

When the potatoes are cooled, slice off the top ¼ inch and scoop out the potato, leaving a small amount around the edges.  Thoroughly mix the potato with the sour cream and salt, and add the vegetables and bacon from the skillet, stirring to combine. Add the green onions. Now we are going to put the mix back into the potato skins, but, of course, we will have way too much, even if we mound it above the skins. Place the excess into a bowl or form it into a log, but serve it with the potatoes after microwaving it all for 1 minute before serving.

Lightly based on a recipe in Cooking Light  magazine

Chilaquiles and Eggs

INGREDIENTS

1    large tomato, chopped*

2    jalapeno peppers, seeded, chopped

4    cloves garlic, chopped

½   cup chicken broth

1    tablespoon olive oil

½   cup red onion, chopped

1    cup tortilla chips

3    large eggs

½   avocado, peeled, sliced

      fresh cilantro, chopped, for garnish

METHOD

Into a food processor or blender, add the tomato (see note, below), jalapenos, garlic and broth. Process to a smooth puree and set aside.

In a medium skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook for 2 minutes to soften. Add the tomato mixture, bring to a simmer and cook for 10 minutes, stirring occasionally. Add the chips and stir to cover with the tomato mixture.

Crack each egg into a small dish and carefully add to the pan, one egg at a time, spaced evenly around the pan. Cover, reduce heat to a low simmer, and cook for 5 to 7 minutes until the eggs are solid with slightly runny yolks. Remove from the heat and garnish with the saved tomatoes, avocado and cilantro. If desired, top each serving with a dollop of sour cream.

*NOTE: Save a bit of the chopped tomatoes as garnish for the finished dish.

Adapted from a recipe in Cooking Light  magazine

Yellow Split Pea Soup

This is claimed to be a Swedish recipe and contains cubes of ham

INGREDIENTS

10  ounces dried yellow split peas

1    750 ml bottle of white wine

4    cups low sodium chicken broth

1    large onion, diced (about 2 cups)

1    cup diced carrots (about 3)

2    cups chopped celery, including leaves

8    ounces diced ham

1    teaspoon ground dry ginger

1    tablespoon dried marjoram

METHOD

Place the split peas into a colander and wash with cold water until the water runs clear. Place into a large sauce pan and add the wine, water, broth, onion, carrots, celery, ham, ginger and marjoram.

Bring to a boil, lower heat to a mild simmer and cook, covered, for at least 1 hour. Check every 20 minutes, stirring to prevent anything sticking to the bottom, until the split peas are soft. Remove from the heat and serve. This recipe makes 6 to 8 servings.

Adapted from a slow-cooker recipe in Eating Well  magazine

Gnocchi, Corn and Arugula

INGREDIENTS

10  ounces Potato Gnocchi, frozen or stable

2    cups frozen corn kernels

1    cup 2% fat milk

1    package (10 ounces) soft cream cheese

1    teaspoon each salt and garlic powder

1    tablespoon dried basil

3    cups, packed, chopped fresh arugula

METHOD

In a large sauce pan, cook the Gnocchi according to package directions. During the last 5 minutes, add the corn and stir to combine. Drain the Gnocchi and corn, reserving ½ cup of the pasta water. Set aside both.

In a medium sauce pan over medium-low heat, whisk together the milk and the cream cheese. adding the salt, garlic powder and basil at the end. Return the pasta and corn to medium-low heat and add the arugula, stirring to combine. Stir in the cream sauce and combine. If the sauce is too heavy, add a little of the pasta water to thin. When all ingredients are reheated and the arugula is wilted, remove from ther heat and serve.

Adapted from a recipe in  Better Homes and Gardens  magazine

Shrinp and Snowpeas

 

INGREDIENTS

¼    cup chicken broth

½   teaspoon Chinese chili sauce (Optional)

1    teaspoon powdered ginger

1    teaspoon cornstarch

2    tablespoons olive oil

½   cup white onion, chopped

½   cup red bell pepper, diced small

½   pound snow peas, de-veined, cut in half

1    pound medium shrimp, raw, de-shelled

2    tablespoons sliced green onion for garnish

METHOD

In a small bowl, whisk together the broth, soy sauce, chili sauce, ginger and cornstarch. Set aside. In a large skillet over mrdium-high heat, add the olive oil and swirl to coat. When heated, add the onion and cook, stirring, for 3 to 4 minutes until translucent. Add the bell peppers and cook for 2 to 3 more minutes.

Add the snow peas and stir fry for 2 minutes then add the shrimp. Continue to cook for 3 to 4  minutes, stirring, until the shrimp are cooked and heated through. Whisk the broth and soy quickly and pour over the shrimp and peas, stirring to coat. When thickened, remove from the heat, garnish with the sliced green onions and serve plain or over cooked rice.

Adapted from a recipe in  Food and Wine magazine