My Menu Blog

3 tbs. canola oil
1 (4 lb.) boneless rump roast
3 onions, sliced
2 tbs. Hungarian sweet paprika
2 bay leaves
1 sprig rosemary
1 sprig thyme
4 cloves garlic, crushed
2 cups reduced-fat, low-sodium beef broth
1 cup water
1 cup dry red wine
Coarse salt and freshly ground black pepper
2 lbs. new potatoes, scrubbed
8 carrots, cut into 1½” thick pieces

1. Preheat oven to 300°.
2. Heat oil in a large dutch oven over medium-high heat.
3. Add the roast and sear on all sides. 8 to 10 min. (a good dark brown sear)
4. Remove the meat from the pot and set aside.
5. Reduce the heat to medium.
6. Add onion and cook, stirring frequently until deep golden brown, 8 to 10 min.
7. Add the paprika, bay leaves, rosemary, thyme and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds.
8. Add the broth, water and wine. Bring to a boil.
9. Return the roast plus any accumulated juices to the Dutch oven.
10. Season with salt and pepper.
11. Cover with a tight-fitting lid, transfer to the oven and bake for 1 hr.
12. Turn roast, add the potatoes, carrots and stock. If necessary, cover and bake an additional hr. or until tender.
13. Remove the pot from the oven. Transfer the roast to a warm platter.
14. Tent loosely with foil to keep warm.
15. Remove and discard bay leaves.
16. Taste the sauce and adjust seasoning with salt and pepper.
17. Spoon sauce and vegetables over roast and serve immediately.

2 salmon filets
2 tbs. white miso
2 tbs. maple syrup
1 tbs. lime juice
2 tbs. water

1. Preheat oven to 500°.
2. Use a blender or whisk to combine the miso, syrup, lime juice and water.
3. Place salmon on aluminum foil covered baking sheet and drizzle with miso-lime glaze.
4. Bake in oven for 5 min.
5. After 5 min., increase the temp to broil. Watch salmon carefully; the top should caramelize slightly. Move the baking sheet around of needed to ensure even cooking.
6. Broil for 6 min. or until the salmon flakes.

1 tbs. vegetable or peanut oil
2 to 3 tsp. Thai red curry paste
1 small onion, sliced into rings
½ lb. tofu, cut into cubes (optional)
1 red bell pepper, seed removed, cut into strips
1 green bell pepper, seeds removed, cut into strips
¼ cup chopped fresh Thai basil leaves
1 (14 oz.) can coconut milk
1 tbs. brown sugar
1 tbs. soy sauce
¼ lb. snow peas
1 small zucchini, cut crosswise or lengthwise into strips
1/3 cup (2 oz.) canned bamboo shoots, rinsed and drained
2 cups cooked jasmine rice
2 tbs. chopped fresh cilantro

1. In a large skillet or wok over medium-high heat, stir together the oil and red curry paste until well combined.
2. Add the onion and tofu, if using, and cook until tofu begins to sear.
3. Add the red and green bell peppers and Thai basil
4. Cook and stir until the peppers start to get tender and their colors brighten.
5. Add the coconut milk, brown sugar and soy sauce and stir to combine.
6. Let simmer for 4-5 min., then add the snow peas, zucchini and bamboo shoots.
7. Cook until snow peas are crisp-tender and zucchini is just tender 4-5 min.
8. Serve over rice with cilantro.

1¾ cups reduced-sodium chicken broth
3 tbs. lite soy sauce
1 tsp. minced garlic
¼ tsp. red pepper flakes
2 green onions (rinsed)
1 med. red bell pepper (rinsed)
2 cups instant brown rice
1 cup frozen green peas

1. In a large sauté pan, combine broth, soy sauce, garlic, and pepper flakes. Bring to a boil on high for rice.
2. Slice green onions thinly. Cut bell pepper in half, remove seeds and membranes, cut into ¼” pieces. Set both aside.
3. Stir rice into boiling broth and return to boil. Reduce heat to low; cover and cook 5 min.
4. Remove from heat; stir in peas, onions and peppers.
5. Cover and let stand 5-7 min. or until water is absorbed.
6. Fluff with fork and serve.

4 (10″) spinach herb tortillas
1 cup or 1 (7 oz.) container red pepper hummus
¼ cup chopped fresh mint leaves
¼ cup chopped pitted black olives
½ cup crumbled feta cheese

1. Spread tortillas evenly with hummus
2. Sprinkle with mint, olives and feta cheese.
3. Roll up.

½ lb. bacon, diced
2 (6½ oz.) cans minced clams, juice reserved
2 (8 oz.) cans oysters, chopped, juice reserved
2 med. onions, chopped
3 cups diced red potatoes
2 cups sliced baby carrots
½ cup (1 stick) butter
1 lb. veleeta cheese, regular or pepper jack
½ tsp. garlic powder
½ cup to 1 cup milk
Pepper and salt to taste.

1.  In a soup pot, cook the bacon over med. heat until crispy. Pour off the grease.
2. Add the juice only from the clams and oysters (reserve the clams and oysters until later.
3. Add the onions, potatoes, carrots and butter to the pot.
4. Cover and cook until the vegetables are tender, about 15 min.
5. Add the cheese and garlic powder and stir until soup comes to a simmer.
6. Add the reserved clams and oysters, then enough milk to bring the mixture to the consistency of a thick soup.
7. Season to taste with pepper and additional garlic powder; use salt sparingly.

1 lb. lean beef for stew
2 tsp. dried Italian seasoning blend
1 large onion (for about 1 cup chopped)
20 peeled baby carrots
2 tsp. minced garlic
1 cup brown rice
2 cans (14 oz. each) fat-free beef broth
4 cups water
1 can (14½ oz.) petite diced tomatoes
Black pepper to taste.

1. Cut any large chunks of beef into pieces that are no more than ½”.
2. Place the beef in a 4-6 qt. slow cooker.
3. Sprinkle the Italian seasoning over the beef.
4. Peel and chop the onion, and layer it over the beef.
5. Add the carrots (whole, with any extra-large ones split lengthwise) and garlic.
6. Sprinkle the rice over the rest of the ingredients.
7. Add both cans of broth, the water and the tomatoes with their juices. Make sure the rice is submerged in the liquid (pressing any stray pieces into the liquid—but do not stir).
8. Cover the slow cooker, and cook stew on low for 8 to 10 hrs.
9. Season with black pepper to taste and stir well.

2 tbs. vegetable oil
1 med. green bell pepper, seeded and chopped
1 med. yellow onion, chopped
3 cloves garlic, finely chopped
2 lbs. ground turkey
1 (14½ oz.) can diced tomatoes
1 (10¾ oz.) can tomato puree
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can sweet corn, drained and rinsed
1 (14½ oz.) can chicken broth
1 (12 oz.) bottle dark beer, such as Guinness
2 tbs. dark chili powder
1 tbs. ground cumin
2 tbs. salt
1 tbs. black pepper
1 tbs. cayenne pepper
½ cup dark molasses
¼ cup or more masa flour

1. In a large pot, heat oil over med. heat. Add green pepper, onion and garlic. Saute until onion is translucent.
2. Add ground turkey and cook until browned. Do not drain.
3. Add tomatoes, tomato puree, kidney beans and corn. Stir in broth and beer. Stir in the chili powder, cumin, salt, pepper and cayenne. Bring to simmer, then reduce heat, cover and cook for 30 min., stirring occasionally.
4. Stir in molasses. If the chili is too thick, add additional broth or beer. Cook 5 min. If it is thin, stir ¼ cup masa flour into an equal amount of water, then stir into chili. Adjust seasonings to taste.

3 lbs. ground turkey
4 cups chopped onions
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15 oz.) cans chopped tomatoes
1 (10¾ oz.) can cream of chicken soup
1 (10¾ oz.)  can cream of mushroom soup
1 cup barbecue sauce
1 cup ketchup
½ cup hot chili sauce
1 tsp. Worchestershire sauce
1 tsp. hot sauce
1 tsp. ground ginger
1 tsp. ground black pepper
2 qts. chicken broth, as needed
2 (15 oz.) cans creamed corn
1 (15 oz.) can whole yellow corn, drained
1 tsp. salt

1. In large stockpot, brown ground turkey, drain off excess fat.
2. Add onions, simmer until transparent, about 5 min.
3. Add shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worchestershire sauce, hot sauce, ginger and pepper.
4. Add 1 qt. chicken broth. Stir well.
5. Bring to simmer then reduce heat to low, partially cover with lid, simmer at least 2 hrs. or up to 6 hrs. stirring occasionally.
6. In the last hour of cooking, add the creamed corn and whole corn. Adjust seasonings to taste.