Meal: Autumn Cranberry Beef Stew with Buttered Egg Noodles

Autumn Cranberry Beef Stew with Buttered Egg Noodles: This is a great twist on a classic beef stew recipe. If you have leftover homemade cranberry sauce consider using it instead of the canned variety

Ingredients
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
1 cup chopped onion
1 cup fat-free, less-sodium beef broth
2 bay leaves
1 (12-ounce) Guinness Stout
1 (10-ounce) package frozen pearl onions, thawed
1 (8-ounce) package button mushrooms, quartered
1/4 cup water
2 tablespoons all-purpose flour
3/4 cup whole-berry cranberry sauce

8 cups cooked egg noodles (about 1 pound)
Chopped fresh thyme (optional)


Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.

Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.


Cookinglight October 2007

Tasty Tidbits: Beef Hash and Eggs

Beef Hash and Eggs: This recipe is so easy because it uses leftovers from the Pulled Beef Brisket Sandwiches. I just freeze 2 cups of the meat until I'm ready to use it.

Ingredients
2 tsp olive oil
3 cups frozen cubed potatoes
2 cups pulled beef
1/4 minced onion
1 cup beef broth
2 tsp cornstarch + 2 tbsp cold water
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/2 tsp dried parsley

4 large eggs
cooking spray

In a large skillet heat olive oil. Carefully pour frozen potatoes into the skillet and spread out evenly. Cover and cook for 5 minutes. Stir, then cover and cook for an additional five minutes. Then add in the pulled beef through parsley, tossing to combine. Cook for an additional 10 to 15 minutes, allowing the potatoes to become crisp but not burnt.

In another skillet, coat with cooking spray and heat to medium low. Crack eggs into hot skillet. Once the egg white is almost fully cooked flip each egg over and cook for 1 to 2 more minutes or until yolk is cooked as desired. Serve with beef hash.

Meal: Venison and Cabbage Stew

Venison and Cabbage Stew: My mother actually came up with this recipe as a creative way to use an abundance of venison. My family is usually well stocked with venison meat. It's a fabulous organic and healthy meat if you can get it. If not, regular beef stew meat will work. I have used ground venison, ground buffalo and ground beef before but I shorten the first cooking time down to only 30 minutes.

Ingredients
6 cups water
1 lb venison stew meat (or beef)
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1 tbsp dried basil
1 tbsp dried parsley
3 cloves minced garlic
2 tsp sea salt
1 tsp pepper
½ head of cabbage, chopped
12 oz tomato paste
2 cups diced or crushed tomatoes

Shredded cheddar cheese
Crusty bread

Pour water into a large stock pot and bring to a low boil. Add stew meat and cook for about 1 hour. Skim the foam off of the top of the water. Add in onion, celery, carrots, basil, parley, garlic, sea salt, pepper and cabbage. Boil for 30 minutes. Then add in tomato paste and crushed tomatoes. Cook for 15 more minutes. Top with shredded cheddar cheese and serve with sliced bread.

Meal: Pulled Beef Brisket Sandwiches with Baked Sweet Potato Fries

Pulled Beef Brisket Sandwiches: This makes for a great crock pot meal that helps speed up the finally preparation process for getting dinner on the table. If you have left over pulled beef try making Beef Hash and Eggs.

Ingredients
1 beef brisket
1 medium onion
½ tsp salt
1 can beer
2 cups water or beef stock
½ tsp pepper
3 cloves garlic, minced

1/2 tsp salt
1/4 tsp pepper
1 pkg Kaiser sandwich buns
Favorite barbecue sauce
sandwich pickles


Combine all ingredients into a crock pot. Place setting on low and cook for 7-8 hours. When the brisket is done cooking, remove from the crock pot into a large mixing bowl. Using a large serving fork to stabilize the meat, shred the beef. Season with salt and pepper.

Toast and butter the inside of the Kaiser buns. Top with shredded beef, barbecue sauce and 2-3 pickles.



Baked Sweet Potato Fries: This has become my most favorite way of eating a sweet potato A) because they are healthy fries and B) because they are more savory than sweet since most preparations of this potato involve brown sugar etc.

Ingredients
2 large sweet potatoes
2 tbsp lime juice
1 tbsp Kosher salt

Slice potatoes into long strips about 1/4 inch thick. Toss in lime juice and Kosher salt. Spread out on a greased cookie sheet. Broil for 20-25 minutes; tossing after 10 minutes and then every 5 minutes after that until fries are tender.

Meal: Salt Encrusted Beef Tenderloin with Shitake Potatoes, Asparagus with Tarragon Vinaigrette, and Eggnog Gelatin Salad

Salt Encrusted Beef Tenderloin:
This is absolutely the most flavorful tenderloin ever. The salt crust causes a chemical reaction which draws the flavor of the herbs and garlic into the meat. Just remember that the salt crust is not to be eaten.

Ingredients
2 1/2 cups all purpose flour
1 1/2 cups coarse salt (Kosher)
1/2 cup minced assorted fresh herbs (such as rosemary, oregano, thyme and Italian parsley)
2 tablespoons ground black pepper
2 large egg whites
1/2 cup plus 4 tablespoons water
2 tablespoons olive oil
1 1 1/2-pound (thick-end) piece beef tenderloin, trimmed

To make the crust, stir flour, coarse salt, 1/4 cup minced herbs and black pepper in large bowl to blend. Beat egg whites in medium bowl just until foamy. Gradually pour 1/2 cup plus 2 tablespoons water, then egg whites into flour mixture. Using wooden spoon, stir until mixture begins to clump together. Knead in bowl, adding more water by tablespoonfuls until a firm slightly moist dough forms. Do not add too much water or the dough will be difficult to work with when covering the tenderloin. Turn dough out onto floured surface. Knead until smooth, about 4 minutes. Form into ball. Cover dough with plastic; let rest at least 4 hours and up to 24 hours at room temperature.

Preheat oven to 400°F. Heat oil in heavy large skillet over medium-high heat. Add beef to skillet; brown on all sides, about 5 minutes. Transfer to plate and pat dry.

Roll out dough on floured surface to 13 x 10-inch rectangle. Working quickly, place beef at one end of the dough. Sprinkle 1/4 cup minced herbs all over beef. Roll the dough and meat tightly to encase the entire tenderloin in the dough; pinch edges firmly to seal. Place seam side up on roasting rack with narrow grates and place rack on a foil lined baking sheet.

Roast until thermometer inserted through dough into center of beef registers 120°F for rare, about 25 minutes. Remove from oven; let beef stand at least 30 minutes and up to 1 hour (beef will continue cooking, becoming medium-rare after about 30 minutes). Cut crust to open. Remove beef, scrape off all remaining pieces of the dough, and cut into thick slices to serve.

Bon Appétit, March 1998




Shitake Potatoes:
My Aunt found this recipe one year and it's been a family favorite ever since.

Ingredients
6 new potatoes, scrubbed
1 tsp unsalted butter
8 oz shitake mushrooms
1 small round of whole Brie cheese
salt pepper
1 cup heavy cream
1 clove garlic
1 tsp dry thyme
3 tbsp Parmesan cheese
¼ cup bread crumbs

Slice potatoes thinly, cover in cold water for 30 minutes. Bring water to a boil to cook potatoes, drain and pat dry.

Preheat the oven to 450°. Coat a baking dish with butter. Slice mushrooms and cube Brie cheese; layer potatoes, mushrooms and cheese in the greased baking dish. Mix cream, garlic and thyme and pour over potatoes. Cover with foil and bake for 30 minutes. Sprinkle with bread crumbs and brown.



Asparagus with Tarragon Vinaigrette:
The first time I made this recipe I skipped the chopped egg; big mistake. It actually adds an incredible complexity to the flavors of this dish.

Ingredients
1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Blanch asparagus in salted boiling water until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.

Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

Gourmet, April 2002




Eggnog Gelatin Salad:
I confess I am an eggnog hater but I LOVE this gelatin salad. It does not taste a bit like eggnog but more like a creamsicle. It's so light and refreshing compared with all the heavy dishes that tend to adorn our holiday tables.

Ingredients
1 tsp unflavored gelatin
1/4 cup water
1 (16 oz) can sliced pears
1 (3 oz) pkg sugar-free lemon flavored gelatin
1 (8 oz) reduced-fat or fat-free sour cream
3/4 cup eggnog
1 (11 oz) mandarin oranges, drained

In a small bowl, combine unflavored gelatin and water; set aside. Drain pears, reserving juice and set pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog until well blended. Cut the oranges and pears into chunks; add eggnog mixture. Pour into a gelatin mold. Chill until firm.

When ready to serve, draw a sink full of hot water. Dip the mold gently into the water bath keeping the rim of the jello mold above water. gently twist the mold to see if the gelatin begins to separate from the sides. Remove from water bath. Place the serving plate upside down over top of the gelatin mold and quickly flip the plate and mold over so that the serving plate is right side up. Gelatin should unmold. Chill in refrigerator until ready to serve.

*Can be made one day ahead

Meal: Crock Pot Beef Stroganoff with Spinach Pear and Avocado Salad

Crock Pot Beef Stroganoff:
This is such a hearty, satisfying meal. Its great to come home to after a long day. Just boil up some noodles and your ready to eat.

Ingredients
1 lb flank steak, cut into 3-inch strips
1/2 cup flour
2 tsp salt
1/8 tsp pepper
1/2 tsp dry mustard
2 medium onions, thinly sliced into rings
8 oz fresh mushrooms, sliced
1 (10 oz) can beef consomme
1/4 cup dry white wine

1 1/2 cups sour cream
1/4 cup flour

wide egg noodles, cooked

In a bowl combine 1/2 cup flour, salt, pepper and dry mustard. Toss steak strips in the flour mixture to coat thoroughly. Place coated steak strips in the crock pot. Stir in onion rings and mushrooms. Add beef broth and wine, stir. Cover and cook on the low setting for 8 to 10 hours.

Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot wide egg noodles.

Rival Crock Pot Cooking - 1975



Spinach Salad with Avocado and Pear:
This is such a lovely salad that pears well with the creaminess of the stroganoff.

Ingredients
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Valbreso feta cheese (about 2 ounces)

For the dressing:
1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper

Whisk first 6 ingredients for the dressing in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with cheese.

Bon Appétit December 1995