julie-r-wa
Well-known member
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Here we are between holidays. :) What kinds of dinners are you making now?
- Thread starter julie-r-wa
- Start date
amanda_pennsylvania
Well-known member
Poached eggs on toast for tonight. Must go to store!
bye-bye turkey and ham, tonight is Rec: Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes
but I'm only doing the ribs, not the horseradish mashed potatoes this time. The house smells great...dinner shortly.
Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes
Short ribs are the meaty ends of the rib bones. Choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Packages labeled "short ribs" in the supermarket are likely to come from the chuck. Start this recipe a day ahead. It will taste much better, and chilling the ribs in the cooking liquid will make the solidified fat easy to remove.
Ribs:
Cooking spray
4 pounds beef short ribs, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups finely chopped red onion
1/4 cup minced garlic (about 12 cloves)
2 cups low-salt beef broth
1 cup dry red wine
3/4 cup balsamic vinegar
1/3 cup packed brown sugar
2 cups chopped plum tomato
Potatoes:
2 1/2 pounds baking potatoes, peeled and cut into quarters
3/4 cup warm 1% low-fat milk
2 tablespoons fat-free sour cream
1 1/2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 300̊.
To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.
Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
Cover and bake at 300̊ for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.
Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.
Yield: 7 servings (serving size: 3 ounces beef, about 3/4 cup mashed potatoes, and 1/3 cooking liquid)
CALORIES 463 (26% from fat); FAT 13.4g (sat 5.6g,mono 5.7g,poly 0.7g); PROTEIN 27.2g; CHOLESTEROL 64mg; CALCIUM 100mg; SODIUM 649mg; FIBER 4.2g; IRON 4mg; CARBOHYDRATE 53.5g
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=334281
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=334281
but I'm only doing the ribs, not the horseradish mashed potatoes this time. The house smells great...dinner shortly.
Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes
Short ribs are the meaty ends of the rib bones. Choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Packages labeled "short ribs" in the supermarket are likely to come from the chuck. Start this recipe a day ahead. It will taste much better, and chilling the ribs in the cooking liquid will make the solidified fat easy to remove.
Ribs:
Cooking spray
4 pounds beef short ribs, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups finely chopped red onion
1/4 cup minced garlic (about 12 cloves)
2 cups low-salt beef broth
1 cup dry red wine
3/4 cup balsamic vinegar
1/3 cup packed brown sugar
2 cups chopped plum tomato
Potatoes:
2 1/2 pounds baking potatoes, peeled and cut into quarters
3/4 cup warm 1% low-fat milk
2 tablespoons fat-free sour cream
1 1/2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 300̊.
To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.
Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
Cover and bake at 300̊ for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.
Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.
Yield: 7 servings (serving size: 3 ounces beef, about 3/4 cup mashed potatoes, and 1/3 cooking liquid)
CALORIES 463 (26% from fat); FAT 13.4g (sat 5.6g,mono 5.7g,poly 0.7g); PROTEIN 27.2g; CHOLESTEROL 64mg; CALCIUM 100mg; SODIUM 649mg; FIBER 4.2g; IRON 4mg; CARBOHYDRATE 53.5g
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=334281
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=334281
julie-r-wa
Well-known member
Tonight is a homemade chicken soup. Tomorrow is Rec: Sherry Buttered Shrimp
** Sherry Buttered Shrimp **
This is so very simple, and so very tasty. Elegant and perfect for a nice, romantic dinner.
17 min | 10 min prep
SERVES 3 -4
* 2 cups sliced fresh mushrooms (about 8 oz)
* 2 cloves garlic, finely chopped
* 1 tablespoon minced shallot
* 6 tablespoons butter
* 1 lb medium raw shrimp, peeled and de-veined
* 1 tablespoon chopped fresh basil
* 1/8 teaspoon white pepper, to taste
* 3 tablespoons dry sherry
1. In large skillet, cook mushrooms, garlic, and shallot in butter until tender.
2. Add shrimp, basil and pepper; cook and stir until shrimp are pink (be careful not to overcook!).
3. Stir in sherry; simmer for 3 minutes.
4. Serve with cooked rice; makes 4 servings.
http://www.recipezaar.com/Sherry-Buttered-Shrimp-29452
** Sherry Buttered Shrimp **
This is so very simple, and so very tasty. Elegant and perfect for a nice, romantic dinner.
17 min | 10 min prep
SERVES 3 -4
* 2 cups sliced fresh mushrooms (about 8 oz)
* 2 cloves garlic, finely chopped
* 1 tablespoon minced shallot
* 6 tablespoons butter
* 1 lb medium raw shrimp, peeled and de-veined
* 1 tablespoon chopped fresh basil
* 1/8 teaspoon white pepper, to taste
* 3 tablespoons dry sherry
1. In large skillet, cook mushrooms, garlic, and shallot in butter until tender.
2. Add shrimp, basil and pepper; cook and stir until shrimp are pink (be careful not to overcook!).
3. Stir in sherry; simmer for 3 minutes.
4. Serve with cooked rice; makes 4 servings.
http://www.recipezaar.com/Sherry-Buttered-Shrimp-29452
Tomorrow is orchid's New Mexico-Style Green Chili and Pork Stew with Potatoes
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=33175
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=33175
)Spicy Sausage Escarole and White Bean Stew
ingredients
1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano
how to make
Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
serving suggestions:
Toasted bread rubbed with garlic and drizzled with olive oil makes a nice accompaniment.
From Fine Cooking 81, pp. 98c
November 1, 2006
photo: Scott Phillips
ingredients
1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano
how to make
Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
serving suggestions:
Toasted bread rubbed with garlic and drizzled with olive oil makes a nice accompaniment.
From Fine Cooking 81, pp. 98c
November 1, 2006
photo: Scott Phillips
From FC? It's on my list. Have you made the Mediterranean Kale & White Bean w/ Sausage? Love it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=95664
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=95664
amanda_pennsylvania
Well-known member
I need some fast dinners this week. We have meetings almost every night.
Some nights we're double booked. And, of course, no food in the house. I need to make my DH a list and send him to the store. Otherwise we'll be eating peanut butter and jelly.
Some nights we're double booked. And, of course, no food in the house. I need to make my DH a list and send him to the store. Otherwise we'll be eating peanut butter and jelly.