Herbed Beef Roast

INGREDIENTS
4   tablespoons olive oil, divided
2   pound boneless beef roast
4   cloves garlic, chopped
2   tablespoons dried parsley
1   tablespoon dried thyme
1   tablespoon dried Italian oregano
1   tablespoon dried rosemary, ground
2   tablespoons Dijon style mustard
3   medium carrots, peeled, cut to 1 inch pieces
3   stalks celery, cleaned, cut to 1 inch pieces
1   large white onion, quartered
3   medium Yukon gold or yellow potatoes, quartered

METHOD
Preheat the oven to 350 F. In a large skillet, heat the 2 tablespoons of the olive oil over medium-high heat and sear the roast on all sides until nicely browned, about 7 to 8 minutes. Set aside to cool.

In a blender or food processor, add the other 2 tablespoons of olive oil and the parsley, thyme, oregano, rosemary and mustard. Process these ingredients to a paste. Steam the carrots and celery for 7 to 8 minutes to pre-cook.

Place the beef roast in a large roasting pan and coat it on all sides with the spice paste. Arrange the vegetables around the beef roast, breaking the onion quarters into smaller pieces. Bake in the oven until it reads 125 on an internal thermometer (about 30 minutes) and make sure the vegetables are all cooked tender. Let the roast rest about 10 minutes before slicing and serving.This recipe should serve 4 as a main course.

Salt Cod with Cannellini

Please read the information at the top of this blog about preparing Salt Cod.
 
INGREDIENTS
1    slice bacon, cut to ½ inch strips
1    can (15 ounces) diced tomatoes
1    cup chicken or vegetable broth
½   cup chopped onion or leeks
1    tablespoon dried basil
½   pound prepared salt cod
1    tablespoon capers, rinsed, drained
1    can (15 ounces) cannellini beans, rinsed, drained

METHOD

Place a medium sauce pan over medium heat and add the bacon pieces. Fry until they are crisp, about 5 to 6 minutes, and add the tomatoes. Bring to a boil and add the broth, leeks and basil. Cut the cod into bite-sized pieces and add to the sauce pan. Add the capers.

Bring to a boil, reduce the heat to a simmer and cook for 30 minutes or until the cod is tender. Add the cannellini beans and reheat for 5 to 6 minutes before serving. Will make 3 to 4 servings as a fish or soup dish or 2 servings as a main dish.

Fried Fish or Pescado Adobado

Usually, this dish is marinated for hours, covered with flour and fried in oil. I decided to speed things up and eliminate the frying part by baking the fish instead. Tastes great, less filling.
 
INGREDIENTS

1    pound firm white fish; halibut, pollack, mahi-mahi
4    cloves garlic, chopped
4    tablespoons white vinegar
3    tablespoons olive oil
1    teaspoon smoked paprika
1    teaspoon oregano
1    cup bread crumbs
      mmayonnaise for serving

METHOD

Preheat the oven to 400 F. Cut the fish into bite-sized portions – 1 to 1 ½ inch cubes – and pat dry with paper towels. In a food processor or blender, combine and puree the garlic, vinegar, olive oil, paprika and oregano. Pour this into a medium bowl. Place the bread crumbs on a medium plate.

Place a large wire rack onto a baking sheet. Dip each piece of fish into the bowl of puree, allowing the excess to drip off. Roll each piece of fish into the bread crumbs and place onto the wire rack on the baking sheet. When all the pieces are covered, put the baking sheet into the middle of the oven and cook for 15 minutes. Carefully remove them to a serving dish with a small dish of mayonnaise and serve. The recipe will serve about 4 people.

Modified from a recipe in About.com Spanish Food

Garbanzo Ragout

 INGREDIENTS
2    tablespoons olive oil
1    cup diced white onion
2    cloves garlic, minced
1    teaspoon ground cumin
2    cans (15 ounces) garbanzo beans, rinsed, drained
1    can (15 ounces) diced tomatoes with juice
1    teaspoon dried thyme
2    teaspoons honey
2    teaspoons fresh lemon juice
1    cup chicken or vegetable broth
      couscous for serving
½   cup flat leaf parsley

METHOD

Heat the olive oil in a large sauce pan over medium heat and add the onion. Cook for 5 to 6 minutes until tender and add the garlic. Cook the garlic for 1 minute until fragrant and sprinkle with the cumin, stirring to combine.

Add the garbanzo beans, tomatoes, thyme, honey, emon juice and broth, stirring to combine well. Bring the mixture to a boil, lower the heat to a simmer and cook for 4 to 5 minutes. While this cooks, prepare ½ to 1/3 cup of the couscous according to package directions.

Add the parsley to the garbanzo mixture and stir. Remove from the heat and serve over portions of the couscous.

From a recipe at Epicurious.com by Sheila Lukins

Rice with Sun Dried Tomato

INGREDIENTS
½   cup Arborio rice
2    tablespoons olive oil
¼   cup pine nuts
2    teaspoons minced garlic
¼   cup finely chopped sun dried tomatoes
½   cup chicken or vegetable broth
½   cup minced fresh basil or 1 tablespoon dried
1    tablespoon white balsamic or white wine vinegar

METHOD

Cook the rice in boiling water for 7 minutes, drain and set aside. In a large skillet, add the olive oil over medium heat. When warmed, add the garlic and pine nuts and cook for 3 minutes, stirring constantly. Add the tomatoes, broth, basil and vinegar. Cook for 4 minutes and add the rice. Continue to cook while stirring for 2 minutes,  remove the skillet from the heat and serve.

Adapted from a recipe in Cooking Light magazine

Mini Greek Meatloaf

INGREDIENTS
MEATLOAF
½   pound ground beef sirloin
¼   pound ground lamb
½   cup dry bread crumbs
½   cup chopped green on
ions, white and green parts
1    tablespoon chopped fresh mint (optional)
1    tablespoon chopped fresh thyme
¼   teaspoon ground allspice
1    pinch red pepper flakes
3    cloves garlic, minced
1    large egg, lightly beaten
 
SAUCE
1   cup plain Greek yogurt
3    ounces feta cheese, crumbled
2    tablespoon lemon juice
1    teaspoon chopped fresh mint (optional)
1    tablespoon chopped fresh thyme

 METHOD

Preheat the oven to 450 F. Combine all meatloaf ingredients in a large bowl and mix well. Press the meat mixture into 4 muffin cups or other small baking dishes and bake for 7 minutes. Turn the broiler to high and broil for 3 minutes. Remove from the oven and allow them to cool slightly before removing from the containers.

Place the sauce ingredients into a small blender or food processor and pulse until well combined. Serve each meatloaf with a dollop of the sauce. Serve with a mixed green salad as an appetizer.

NOTE: Break the beef and lamb into small portions before adding the other ingredients. Do not mix too much or the end product will be very tough.

Three Bean Casserole

INGREDIENTS
½   cup chopped white onion
1    pound lean ground beef (under 10% fat)
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (8 ounces) tomato sauce
¼   cup chicken or beef broth
1    tablespoon Dijon style mustard or equivalent
¼   cup packed brown sugar
2    tablespoons white vinegar

METHOD

Preheat the oven to 325 F. In a large skillet overt medium heat, add the onion and hamburger and cook the ground beef until it is no ,longer pink, breaking it up with a wooden spatula as it cooks. Add the beans to the skillet off the heat.

 n a small bowl, combine the tomato sauce, broth, mustard, brown sugar and vinegar, mixing well. Pour into the skillet and stir to combine. Pour the mixture into an 8 by 8 or slightly larger baking dish, cover with aluminum foil or other cover and bake for 20 minutes. Remove and cool slightly before serving.

 

Garbanzo Tomato Skillet

Can be made for 2 people also using ½ of each ingredient.

 INGREDIENTS

1   tablespoon olive oil

1   medium onion, chopped
3   cloves garlic, minced
1   tablespoon curry powder
1   tablespoon ground cumin
1   can (15 ounces) diced tomatoes with juice
1   can (15 ounces) garbanzo beans, rinsed, drained
4   cups chopped fresh spinach
1  cup chopped roasted red bell pepper
4   eggs
     paprika for garnish

METHOD

Warm a large skillet over medium-high heat and add the olive oil. When warm, add the onion and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Add the curry powder, tomatoes and garbanzo beans. Bring back to a simmer and add the spinach and roasted red bell pepper. Simmer for 3 to 4 minutes and remove from the heat.

Place each egg into a ramekin with a bit of butter and microwave on high for 45 seconds. Remove each egg to the center of an individual serving plate, spoon the garbanzo mixture around the egg, sprinkle with paprika and serve.

Adapted from a recipe in Better Homes and Gardens magazine.

Moroccan Chicken and Green Olives

INGREDIENTS
2   Meyer or preserved lemons
6   chicken thighs, skinless, boneless
2   chicken half-breasts, skinless, boneless
1   tablespoon olive oil
1   large white onion, chopped
4   cloves garlic, minced
1   tablespoon paprika or smoked paprika
3   teaspoons ground cumin
1   teaspoon ground cinnamon
1   teaspoon ginger powder
2   cups low sodium chicken broth
1   cup green olives, halved

METHOD

If using fresh lemons, cut 1 into 8 wedges and juice the second lemon. Remove the seeds as best you can and set both wedges and juice aside. If using the preserved lemons, soak them in a bowl of water for 10 minutes before preparing them; chop them up and remove the seeds. Set aside. Cut the chicken into 1½ inch cubes and set aside.

In a large skillet over medium-high heat, add the olive oil and the onions. Cook them, stirring occasionally, until they begin to brown. Add the garlic and the four spices, stir to mix in and cook for 1 minute. Add the broth, the lemon wedges or chopped, preserved lemons and the chicken pieces. Bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Turn the chicken pieces over, add the olives and continue to simmer for 5 minutes.

Remove the chicken (and any lemon wedges) to a serving dish and cover with foil to maintain the heat. Add the lemon juice and bring the pan juices and olives to a boil. Continue to cook until thickened and reduced to a few tablespoons of sauce. Pour the sauce and olives over the chicken and serve.

Based on a recipe from the Bon Appetit Test Kitchen and Epicurious online

Shrimp and Cannellini Salad

 INGREDIENTS
2    cups loosely packed torn baby spinach
½   cup thinly sliced red onion, chopped
½   cup diced roasted red bell pepper
2    tablespoons chopped fresh green onion tops
1    tablespoon chopped fresh basil leaves
1    tablespoon chopped fresh flat leaf parsley
1    can (15 ounces) cannellini beans, rinsed, drained
½   pound peeled, pre-cooked shrimp
      fresh lemon juice and olive oil for dressing

METHOD
In a large salad bowl, combine all the ingredients and toss well. Divide to individual plates and pass the lemon juice and olive oil for dressing. This recipe will make two large servings or 4 small side-salad servings.