Most people think of corned beef and cabbage when planning a St. Paddy's Day dinner.  There are other options though.  This is one of my favorites.

  Guinness Braised Beef Roast


Ingredients

8 quarts beef stock

2 cups tomato juice

2 cans Guinness® Draught

2 carrots, diced

4 celery stalks, diced

2 chopped onions

4 sprigs of fresh thyme

1 1/2 pound beef chuck roast

Canola oil

Salt and pepper to taste

Prep time   45 Mins
Cooking time    2 Hours 30 Mins  (6 hours in slow cooker)
Serves    2

Preheat oven to 350°F.

Season chuck roast generously with salt and pepper. Coat your pot with canola oil and pan sear it on all sides. When the meat is seared to an amber brown color, transfer to a roasting pan. In the same pot, sauté carrots, onions and celery for 5 to 8 minutes then transfer to the roasting pan. Add two cans of Guinness® Draught to deglaze the pot over medium heat. Pour this liquid over the short ribs in your roasting pan.  Alternatively, you can add all the ingredients to a slow cooker and cook on low for 6 hours.

Add beef stock, tomato juice and fresh thyme to the roasting pan and cover tightly with foil. Place meat into preheated oven and braise for 2–2.5 hours. The meat will have fallen apart in chunks.  

Remove meat from the roasting pan and transfer to a plate to rest. Strain the remaining liquid and divide in half. Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.

When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes. Spoon sauce reduction over the short ribs and serve.

   
  

Beef and Pasta in Rice Cooker Today

Today in my rice cooker is another invention of mine.  I browned a pound of beef stew meat in bacon fat.  Then I placed the browned meat in the bottom of my rice cooker.  I added 1 1/2 cups of tomato sauce, 3 tablespoons of minced garlic, 2 tablespoons of Worcestershire sauce, 2 teaspoons of hot Hungarian paprika, 2 1/2 cups of water and 1 box of orzo.  It is cooking on the "WHITE RICE" setting of my rice cooker and smells wonderful.  If I didn't have a picky husband I would have also added mushrooms.

Menu 2/15 - 2/25

2/15 - Wed - Braised Short Ribs with ditalini and peas
2/16 - Thu - Burgers, slaw
2/17 - Fri - Buffalo Wings, carrot and celery sticks
2/18 - Sat - Baked Ravioli
2/19 - Sun - Chicken with 40 Cloves of Garlic
2/20 - Mon - Pizza
2/21 - Tue - Baked Sweet Potatoes, stuffed with BBQ Pork
2/22 - Wed - Asian Chicken Salad with Asparagus in a Miso-Ginger Dressing
2/23 - Thu - Burgers, slaw
2/24 - Fri - Buffalo Wings, carrot and celery sticks
2/ 25 - Sat - Out for dinner

Cooking for the Freezer

Brown up a huge amount of ground beef. Portion in 1 pound (2 cups).

Beef Tamale Pie

This one can be done in slow cooker and also oven. If using oven, combine all ingredients in a greased 4 quart casserole. Put in preheated 350F oven for 10 minutes. (It is important that the filling is hot before you add the corn bread on top of it or the bottom of the corn bread won’t cook.) Remove and top with the corn bread batter. Spread to edges as well as possible. Bake for 30 minutes or until a knife inserted in the cornbread comes out clean. If freezing, combine all ingredients except corn bread topping in a large freezer baggy. Thaw in fridge and pour into casserole or slow cooker to continue with the corn bread topping.

If using slow cooker follow directions below.

The Filling.

-- 1 pound ground beef, browned and crumbled
--1 can drained and rinsed black beans
--1 can fire roasted tomatoes
--1 can drained corn
--1 T chili powder
--1 t cumin
--1/2 t paprika
--1/4 cup diced onion
--1 small can diced chilis (if you don't like spicy, use 1/2 cup chopped bell pepper instead)
--1/2 cup shredded cheddar cheese

The Directions.

Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.
In a separate bowl, mix together the cornbread topping. (2 Jif mixes works or use recipe I sent earlier )
When finished, pour evenly over the filling, spreading with a spatula if needed.
Cover and cook on low for 6-7 hours or on high for 2-4.

****

GROUND BEEF STROGANOFF

1 pound ground beef
1 small onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 ounces cream of mushroom soup, condensed
4 ounces mushroom stems and pieces, drained
1/4 cup Worcestershire sauce
3/4 cup sour cream, or yogurt

In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms and Worcestershire sauce. I use the Worcestershire sauce to clean out the can of mushroom soup. Simmer covered, 15 to 20 minutes. (If freezing, this is the place to do it. When ready to use, thaw in refrigerator, pour into a slow cooker and heat for 3-4 hours on low) Stir in sour cream; heat through, but do not boil. Serve over rice or noodles.

Serving Size: 4

What's cooking this week?

Menu 6/3/2011 - 6/11/2011


Fri 6/3 - Ravioli Lasagna with Spinach
Sat 6/4 - Beans and Kielbasa
Sun 6/5 - Mediterranean Chicken from Rachael Ray
Mon 6/6 - Pizza
Tue 6/7 - Beef Stew with Apple Beer, Potatoes and Carrots in slow cooker
Wed 6/8 - Country Style Ribs in slow cooker
Thu 6/9 - BOGO
Fri 6/10- Creamy Chicken and Noodles in Rice Cooker
Sat 6/11- ROTN - Krista's Birthday and Carnaby Street

****

Adjustments to last Menu - 2/5/2011 -

Due to changes in diet and availability of food delivered and on sale, I have changed our menu.

2/5 - Sat - Green Chili Chicken (Weight Watchers in 20 minutes Cookbook)
2/6 - Sun - Vindaloo Beef (Aarti Party)
2/7 - Mon - Apricot Chicken
2/8 - Tue - Left over Vindaloo Beef
2/9 - Wed - Slow Cooker Chicken and Grits
2/10 - Thu - Ravioli Lasagna
2/11 - Fri - Out with friends
2/12 - Sat - Ham and Beans

***

Diane's Menu 2/2/2011 - 2/10/2011

Diane's Menu 2/2/2011 - 2/10/2011


Tue - 2/2 - Sweet and Sour Pork Stew with Cherries and Pineapple
Wed - 2/3 - Ditalini and Peas
Thu - 2/4 - Red Curry Chicken over rice
Fri - 2/5 - Haddock Florentine over Lentils
Sat - 2/6 - Turkey Burgers
Sun - 2/7 - Pasta and Hot Sausage
Mon - 2/8 - Pizza
Tue - 2/9 - Beef Stew
Wed - 2/10 - Chicken Parm Wedges

***

Diane's Menu 1/21/2011 - 2/1/2011

Diane's Menu 1/21/2011 - 2/1/2011


1/21 - Fri - Pasta
1/22 - Sat - Out for Birthday Dinner
1/23 - Sun - Red Curry Tilapia and String Beans
1/24 - Mon - Pizza
1/25 - Tue - Shrimp Cocktail, Peach Melba for dessert
1/26 - Wed - Beef Bourguinon a la Julia Child
1/27 - Thu - Green Chili Chicken, Broccoli
1/28 - Fri - Spanish Style Everything Rice (Rachael Ray)
1/29 - Sat - Apricot Chicken (Rachael Ray)
1/30 - Sun - Sinacore's
1/31 - Mon - Pizza
2/1 - Tue - Pork and Beans

****

Snow storm changes meal schedules

Well here in the Northeast we are just recovering from a major blizzard. While I love snow and even blizzards, I know this is a hardship for many. I also decided that this was a good time to write about flexibility in my menu.

While I do keep a menu all the time, and use it every day, I know that there will be days when I just can't make the item on the list. There are many genuine reasons for changing your plans and some are just plain "cause I just don't feel like that today".

This week I changed a few of my days plans because of the storm. I normally bring home pizza on Monday nights after work. The local pizza place has a special on Mondays of a large plain pizza for $6.95 and I can't even start my oven for that, so it has become a standard. Well, my work place was closed and I never got out Monday so no pizza. In its place, we had giant ham sandwiches from the leftover ham on Sunday. I didn't want to make ham 3 days in a row, so we had franks and beans on Tuesday night. I always have franks and beans in the pantry.

Anyhow, all that to tell you that things got pushed around and today is our Short Rib Chili. It is in the slow cooker right now and smells so good!!

****

Diane's Menu 12/26/2010 - 1/3/2011

Diane's Menu 12/26/2010 - 1/3/2011


Sun 12/26 - Ham, Roasted Sweet Potatoes, Salad
Mon 12/27 - Pizza
Tue 12/28 - Mac and Cheese with Ham and Spinach in Rice Cooker
Wed 12/29 - Short Rib Chili in Slow Cooker
Thu 12/30 - Shrimp and Sausage Jambalaya in Rice Cooker
Fri 12/31 - NEW YEARS EVE PARTY!!!
Sat 1/01 - Ham Strata
Sun 1/02 - Pasta in Marinara Sauce, Salad
Mon 1/03 - Pizza

**

OMG - These Short Ribs are awesome!!!

I love good beef. I love a steak and prime rib and roast beef. I have to have it rare, or black and blue. If it's even a smidge past medium rare, I won't eat it. For this reason, I obviously don't eat beef stew. It is well done and I can't stomach that.

For that reason, it shocked me that I even wanted to try short ribs. I have been watching chefs make them for years. They always looked awesome, but knowing that it was well done beef, made me shake my head and say not for me.

Well, we are on a very tight budget right now. The company that delivers my groceries had short ribs on sale for a price that made me sit back and say "wow, I wish I liked them." I looked up some recipes and in one of them there was a comment about how this is the only beef that the reader would eat well done. So, I decided to try it.

I found a recipe that suited our tastes and tried it today. I AM HOOKED!! I am going to try them in many different styles now. See the recipe posted with the menu for this week.

****

Diane's Menu 12/13/2010 - 12/25/2010

Diane's Menu 12/13/2010 - 12/25/2010


12/13 Mon - Pizza
12/14 Tue - Grilled Mahi Mahi with Indian spices and Pistachio Rice
12/15 Wed - Ravioli Lasagna, Sautéed Spinach
12/16 Thu - Braised Short Ribs with Potatoes and Carrots **
12/17 Fri - Vanilla and Black Pepper Pork Loin, Indian Style Mashed Potatoes, String Beans **
12/18 Sat - Grilled Rib Eye Steaks, Baked Potatoes, Salad
12/19 Sun - Rice Cooker Sausage and Shrimp Jambalaya
12/20 Mon - Pizza
12/21 Tue - Shoyu Chicken from Aida, Broccoli **
12/22 Wed - BBQ Pork Chops, Roast Potatoes, Salad
12/23 Thu - Franks and Beans
12/24 Fri - AntiPasti Night. (Family Tradition of eating Italian Deli Delicacies Christmas Eve)
12/25 Sat - Merry Christmas!!!! Dinner at my sister's house.


** Recipes below


********


Braised Short Ribs

Recipe courtesy Anne Burrell

Ingredients

* 6 bone-in short ribs (about 5 3/4 pounds)
* Kosher salt
* Extra-virgin olive oil
* 1 large Spanish onion, cut into 1/2-inch pieces
* 2 ribs celery, cut into 1/2-inch pieces
* 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 2 cloves garlic, smashed
* 1 1/2 cups tomato paste
* 2 to 3 cups hearty red wine
* 2 cups water
* 1 bunch fresh thyme, tied with kitchen string
* 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

**

Shoyu Chicken
Recipe courtesy Aida Mollenkamp

Ingredients

* 5 1/2 to 6 pounds chicken thighs
* 5 cups low-sodium chicken broth
* 2 cups low-sodium soy sauce
* 1 cup packed light brown sugar
* 3/4 cup mirin
* 8 medium garlic cloves, smashed and peeled
* 4-inch piece ginger, sliced 1/2-inch thick and smashed
* 1 teaspoon freshly ground black pepper
* 5 tablespoons cornstarch dissolved in 5 tablespoons water
* Thinly sliced green onions, for garnish

Directions

Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

**

Vanilla and Black Pepper Pork Loin
Aarti Sequeira

Ingredients
Brine:

* 9 cups water
* 2 vanilla beans, split and seeds scraped out
* 2 (2-inch) cinnamon sticks
* 5 whole cloves
* 1/4 cup black peppercorns
* 1/2 cup granulated sugar
* 1/2 cup kosher salt
* 1 (2 1/2 to 3-pound) boneless pork loin
*
* 2 tablespoons canola oil
* 1/4 cup butter, divided
* 3 medium Granny Smith apples, cored and sliced into 1/2-inch wedges
* 1 celeriac (celery root), skin and roots sliced off, sliced into 1/2-inch slices
* Kosher salt
* 1/4 cup apple cider vinegar
* 2 cups apple cider, divided
* 1 tablespoon light brown sugar
* 1 teaspoon vanilla extract
* 1/4 to 1/2 teaspoon freshly ground black pepper

Directions

For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).

When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.

Preheat the oven to 325 degrees F.

Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate.

Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.

Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).

Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.

Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.

Diane's Menu 8/12/2010 - 8/18/2010

Diane's Menu 8/12 - 8/17


Thursday - 8/12 - Veal Parmagiana and Stewed Tomatoes
Friday - 8/13 - Sweet and Sour Chicken Curry **
Saturday 8/14 - Beef Bourguinon a la Julia Child
Sunday 8/15 - Grilled Boneless Pork Chops, Sweet and Spicy Cucumber Salad and Corn on the Cob
Monday 8/16 - Take Out Pizza
Tuesday 8/17 - Chicken and Potato Bake
Wednesday 8/18 BBQ Riblets, French Fries, Cole Slaw

** Recipe below
*******
Sweet and Sour Slow Cooker Chicken Curry

1 pound uncooked chicken breast (boneless and skinless), cut into 1-
inch pieces
1 large green pepper, cut into 1-inch pieces
1 large vidalia onion(s), sliced
14 1/2 oz stewed tomatoes
1/2 cup(s) mango chutney
1/4 cup(s) water
2 tbsp cornstarch
1 1/2 tsp curry powder

Place chicken, pepper and onion in a slow cooker; top with tomatoes.
Mix together remaining ingredients in a small bowl. Pour over chicken mixture,
cover and cook on low heat for 4 hours. Yields about 1 1/2 to 2 cups per
serving.

*****

Diane's Menu 7/8/2010 - 7/14/2010

Diane's Menu 7/8/2010 - 7/14/2010

7/8 Thu - BBQ Country Style Pork Ribs, Bean and Corn Salad
7/9 Fri - Grilled Chicken, Brown Rice Pilaf, Salad
7/10 Sat - Rib Eye Steak, Baked Potatoes, Cucumber and Tomato Salad
7/11 Sun - Pasta and Peas
7/12 Mon - Take out pizza
7/13 Tue - Hot Buffalo Meatballs over Brown Rice, Salad
7/14 Wed - Asian Grilled Pork Chops, Asian Slaw

***

Diane's Menu 6/06/2010 -

Diane's Menu 6/6/10 -

6/6 Sunday - Roasted chicken thighs, corn on the cob
6/7 Monday - Weekly take out pizza
6/8 Tuesday - Hot link grinders on home made semolina rolls, string bean salad
6/9 Wednesday - Jack burger sliders on homemade sour dough rolls, green salad
6/10 Thursday - Steak salad with artichoke hearts, roasted red peppers, mozzarella cheese and balsamic honey dressing.
6/11 Friday - Shrimp Jambalaya with corn (rice cooker)
6/12 Saturday - Out to Dinner for Mexican Food

*****

Menu 1-28 to 2-7- 2010

Diane's Menu 1-28-2010 to 2-7-2010


Thursday 1/28 - Chicken Sorrentino
Friday 1/29 - BBQ
Saturday 1/30 - Brazilian Black Beans and Chicken
Sunday 1/31 - Slow Cooker Lamb, Olive and Onion Tagine
Monday 2/1 - Pizza
Tuesday 2/2 - Pork and Squash Stew in slow cooker
Wednesday 2/3 - Bacon Chicken Broccoli Supreme
Thursday 2/4 - Out
Friday 2/5 Chipolte Chicken and Beans
Saturday 2/6 - Roast Beef, Garlic Smashed Potatoes, Peas
Sunday 2/7 - Most Excellent Mac and Cheese (Pressure Cooker)

*******************************
BRAZILIAN BLACK BEANS AND CHICKEN

8-10 Chicken breasts, cut into chunks
1 lg. red Onion--Cut into wedges
1 lg. Red Bell Pepper--cut into lg. pieces
8 oz. pimentos
20 oz. can black beans--drained
1 c. green onions--sliced
2/3 c. chicken broth
1/2 tsp. cumin
1 T. cornstarch
1/4 tsp. cayenne
3/4 c. current jelly
6 T. Guava jelly
4 tsp. dry Mustard
3 T. Horseradish
3 T. golden Raisins

Saute chicken quickly in oil, season and set aside.
Saute gently red onion and red pepper.
Add to chicken along with pimentos, drained black beans
and sauteed green onion.

Mix together rest of ingredients except raisins.
Bring to boil and pour over chicken.
Add raisins.

Serve with hot rice.

***
Slow Cooker Lamb, Olive and Onion Tagine - 10g Carbohydrate; 3g Dietary Fiber

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 yellow onions -- sliced into rings
1 head garlic cloves -- peeled (about 8 to 10 cloves)
2 pounds lamb stew meat -- or leg of lamb, cut into chunks
2 teaspoons ground cumin
1 teaspoon ground coriander
1 piece fresh ginger -- (1-inch) peeled and grated
12 ounces pitted black olives -- (1 can) drained
2 tablespoons capers
3 1/8 cups red wine -- (one bottle or 750 ml)

Use a 6-quart slow cooker.

Put the onions and garlic into the stoneware. Drop in the lamb, and sprinkle the dried spices and fresh ginger. Add the olives, capers, and wine.

Cover and cook on low for 8 to 12 hours.

Serve with mashed potatoes, polenta, or quinoa.

Serves 6

ChupaNote: if you prefer a non-alcoholic tagine, use orange, apple or grape juice to replace the red wine. To make this more like a Moroccan tagine, I replaced 1 pound of the lamb with cubed sweet potatoes, red bell peppers cubes, and carrots chunks. Add a handful or two of sultanas or raisins, 1/2 teaspoon of cinnamon, and 1/2 teaspoon red pepper flakes. Reduce garlic to 2 cloves.

Source:
"Make it Fast, Cook it Slow by Stephanie O'Dea, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 378 Calories; 14g Fat (43.3% calories from fat); 32g Protein; 10g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 701mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Cooker: 6-quart
Time: LOW for 8 to 12 hours

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

***

Pork and Squash Stew
============ ========
1 1/2 pounds boneless pork shoulder roast
2 tablespoons cooking oil
1 1/2 pounds winter squash, such as butternut, hubbard, or
acorn, peeled and cut into 1-inch pieces
1/2 cup sliced onion
1/2 cup dried apricots
2 tablespoons raisins
1/4 cup packaged instant mashed potato flakes
1 tablespoon packed brown sugar
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 (14 ounce) can chicken broth
1 tablespoon bottled steak sauce

Trim fat from pork. Cut pork into 1-inch pieces. In a large
skillet brown pork, half at a time, in hot oil about 5 minutes.
Drain off fat.

In a 3-1/2- or 4-quart slow cooker place squash, onion, apricots,
and raisins. Add pork. Sprinkle with potato flakes, brown sugar,
pumpkin pie spice, and salt. Combine chicken broth and steak sauce;
pour over meat. Cover; cook on low-heat setting for 7 to 8 hours
or on high-heat setting for 3-1/2 to 4 hours. Stir gently before
serving.
.

***
Bacon Chicken Broccoli Supreme

1 (3 lb) bag frozen, skinless chicken breasts
1 lb. turkey bacon
1 bag (lb) broccoli florets
4 cans sliced potatoes, drained
2 cans cream of chicken soup

Wrap each skinless breast with 2 pieces of bacon, place in bottom of crockpot, add bag of broccoli, sliced potatoes and top with 2 cans of the chicken soup, just smeared on top. Cover and cook all day on low for an absolutely delicious, complete meal!

***

Chipotle Chicken and Beans Recipe

* 6 Servings
* Prep: 15 min.
* Cook: 30 min.

Ingredients
* 3/4 cup water, divided
* 1/2 cup reduced-sodium chicken broth
* 1/2 cup uncooked long grain rice
* 6 boneless skinless chicken breast halves (4 ounces each)
* 1/4 teaspoon salt
* 3 bacon strips, diced
* 1 cup chopped onion
* 3 garlic cloves, minced
* 1 cup chopped plum tomatoes
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 1/2 cup whole-berry cranberry sauce
* 4-1/2 teaspoons minced chipotle peppers in adobo sauce
* 1-1/2 teaspoons lime juice
* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
Directions
* In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
* Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
* In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion and garlic until tender. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
* Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken juices run clear. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon. Yield: 6 servings.
Nutritional Analysis: 1 serving equals 366 calories, 5 g fat (2 g saturated fat), 66 mg cholesterol, 501 mg sodium, 46 g carbohydrate, 7 g fiber, 32 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.

Chipotle Chicken and Beans published in Light & Tasty February/March 2006, p19

***

Most Excellent Macaroni & Cheese

Recipe By :Bob Warden - QVC
Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Macaroni:
2 1/2 cups elbow macaroni
2 teaspoons chicken bouillon granules -- mixed into 2 cups of
water
1 cup water
2 tablespoons butter or margarine
1 tablespoon grated Parmesan cheese
Cheese:
2 cups shredded sharp cheddar cheese
2 ounces cream cheese
1 teaspoon yellow mustard

Add all the macaroni ingredients to pressure cooker, set cooker on high and
cook for 6 minutes.

Do quick release. Remove lid and slowly stir in cheese ingredients until
melted and creamy.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 313 Calories; 20g Fat (58.7% calories
from fat); 14g Protein; 19g Carbohydrate; 1g Dietary Fiber; 61mg
Cholesterol; 454mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3
Fat; 0 Other Carbohydrates.


(My notes: I use fat free cream cheese and low fat shredded cheddar. I also use whole wheat pasta. I have also added 1 cup of ham or cut up kielbasa - GREAT!)

**

Menu 1-21-2010 to 1-27-2010

Diane's Menu 1/21/2010 to 1/27/2010


Thursday - Pepperoni Orzo Pasta
Friday - Champagne, Prime Rib, Broccoli, Baked Potato, Caesar Salad, Creme Brulee
Saturday - BBQ Ribs, Carrots, Brown Rice
Sunday - Dinner at my sisters house - Roast Pork, Peach Melba Dessert
Monday - Out for Birthday
Tuesday - Ham and Beans in Slow Cooker
Wednesday - Ribs, Cheesy Broccoli Rice

*

Diane's Menu October 12 - October 20

Monday 10-12 - Pizza
Tuesday 10-13 - Moroccan Lamb Stew with Butternut Squash **
Wednesday 10-14 - California Tamale Pie **
Thursday 10-15 - Cider Pork Stew **
Friday 10-16 - Harvest Pot Roast **
Saturday 10-17 - Dinner out
Sunday 10-18 - Pulled Pork, Cole Slaw, Corn Bread
Monday 10-19 - Mediterranean Chicken with Spaghetti Squash Recipe **
Tuesday 10-20 - Grilled Chicken over Asian style green salad

** Recipes Below

*****************


Moroccan Lamb Stew

Ingredients

Serves 3-4

* 450g lamb neck fillet, diced
* 3 gloves garlic, finely sliced
* 1 shallot, finely sliced
* 1 red onion, finely chopped
* can chopped plum tomatoes
* can chickpeas
* 1 butternut squash, peeled & diced
* 8 peppercorns
* about 10 fresh thyme sprigs
* 1 tbsp harissa paste
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp dried oregano
* 1 tsp ground cinnamon
* 1 tbsp olive oil plus more for frying
* 1/3 bottle red wine
* 2 handfuls fresh spinach




This is an easy but extremely tasty dish - mildly spiced and great for winter. Serve with some flatbread or pitta.

1. Mix the olive oil, oregano, cumin, coriander & garlic in a bowl. Add the lamb and cover it well. Marinate for 2 hours.
2. Fry the onion & shallot with the peppercorns in a large heavy pan, on a medium heat until tender and translucent (about 5 mins).
3. Add the lamb and brown all over, stirring to ensure the garlic doesn't burn (add a little more oil if necessary).
4. Raise the heat, add the red wine and deglaze the pan. Leave for about 2 minutes to reduce and for the alcohol to evaporate.
5. Add the chickpeas and tomatoes.
6. Simmer for 30 minutes.
7. Add butternut squash and simmer for a further 20 minutes.
8. Just before serving, add the spinach and stir until wilted.
9. Serve immediately in bowls, discarding any thyme stalks, and enjoy.


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California Tamale Pie

1 lb. lean ground beef, browned
3/4 c. yellow corn meal
11/2 c. milk
1 egg, beaten
1 pkg. chili seasoning mix
1 tbsp. seasoned salt
1 lb. can tomatoes, cut up
1 lb. whole kernel corn, drained
21/4 oz. sliced ripe olives, drained
1 c. Cheddar cheese, grated

Stir together cornmeal, milk and egg. Add rest of ingredients, except cheese. Pour into Crockery Pot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.

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Cider Pork Stew

2 pounds boneless pork shoulder roast
3 medium cubed potatoes (about 2-1/2 cups))
3 medium carrots, cut into 1/2-inch pieces (about 1-1/2 cups)
2 medium onions, sliced
1 cup coarsely chopped apple (1 medium)
1/2 cup coarsely chopped celery (1 stalk)
3 tablespoons quick-cooking tapioca
2 cups apple juice or apple cider
1 teaspoon salt
1 teaspoon caraway seeds
1/4 teaspoon black pepper
Celery leaves (optional)

1. Cut meat into 1-inch cubes. In a 3-1/2- to 5-1/2quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice, salt, caraway seeds, and pepper.

2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves.

Makes: 8 servings

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Harvest Pot Roast with Tomato-Wine Gravy



2 1/2 lb. chuck roast
1 tbsp. cooking oil
2 med. turnips, peeled and cut into 1 inch pieces (about 2 cups)
3 med. carrots, cut into 1/2 inch pieces (about 11/2 cups)
1 can condensed tomato soup (103/4 oz.)
1/4 c. dry red wine or water
3 tbsp. quick-cooking tapioca
1/8 tsp. ground allspice
1/8 tsp. pepper
1 lb. winter squash, peeled, seeded and cut into 11/2 to 2 inch pieces

Trim fat from roast. In a large skillet brown roast on all sides in hot oil.

Meanwhile, place turnips, carrots, tomato soup, red wine or water, tapioca, allspice, and pepper in Crockery Pot. Stir together. Place roast on top of vegetables. Put squash on top of roast. Cover; cook on low for 10 to 12 hours (high 5 to 6 hours).

Put roast and vegetables on a serving platter. Skim the fat from the gravy so you can serve the gravy with the pot roast.

Serves 6

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Mediterranean Chicken with Spaghetti Squash Recipe

6 Servings
Prep: 35 min.
Cook: 35 min.

Ingredients
1 medium spaghetti squash
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
5 center-cut bacon strips, chopped
1 medium leek (white portion only), coarsely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/3 cup half-and-half cream
2 plum tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup grated Parmesan cheese
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Directions
Cut squash in half lengthwise; discard seeds. Place squash cut side down
on a microwave-safe plate. Microwave, uncovered, on high for 15-18
minutes or until tender.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook
chicken over medium heat until no longer pink; drain. Remove from the
skillet.
In the same skillet, cook bacon and leek over medium heat until bacon is
crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add
garlic; cook for 1 minute. Stir in flour until blended; gradually add
the broth, wine and cream. Bring to a boil; cook and stir for 1-2
minutes or until thickened. Stir in remaining ingredients. Add chicken
and bacon mixture; heat through.
When squash is cool enough to handle, use a fork to separate strands.
Serve with chicken mixture. Yield: 6 servings.

Nutrition Facts: 3/4 cup chicken mixture with 1 cup squash equals 340
calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 656 mg
sodium, 27 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges:
4 very lean meat, 2 fat, 1-1/2 starch.

Mediterranean Chicken with Spaghetti Squash published in Healthy Cooking
October/November 2009

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Another Recipe from Glorious One-Pot Meals: Argentinian Beef

For those of you who haven't followed my previous posts about Infusion Cooking in the past few days here are some of the rules:

Measurements are to be nearly exact

Cast Iron Dutch Oven - 2-3 quarts - no bigger unless you double the recipe

Layering as directed and don't mix up the food until you serve it.

This particular recipe made with my changes in () is totally Simply Filling, with a whole grain, lean meat, 4 servings of vegetables. It is VERY filling! Could easily be 3 servings instead of 2. If you eat 1/2 of it, it is 10 points. If you eat 1/2 of it, it is 7 points.

We had this for dinner today. Our dinner is mid afternoon. My husband didn't like it. Next time I make this I will add quite a bit of garlic. I found it a bit bland even with the amount of cumin that I used.

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Argentinian Beef

Feel free to make this recipe using ground turkey or pork instead of beef, or even meat-substitute crumbles. You could also use a tenderloin cut of meat. Look for peeled and chopped butternut squash in your supermarket vegetable aisle. Serves 2

2 teaspoons olive oil

1/2 medium onion, minced

1/2 red bell pepper, cored, seeded and minced

8-10 cremini mushrooms, sliced

1/2 teaspoon ground cumin (I used 2 teaspoons or 4x the amount)

Sea salt and freshly ground black pepper (I didn't use salt at all, but LOTS of pepper)

3/4 pound ground meat (I used 7% fat or 93% fat free)

1 cup white rice (or any grain, I used brown rice that had been soaked for 30 minutes)

1 cup plus 1 tablespoon broth (preferably beef) or water (I used fat free beef broth)

2 cups peeled, cubed butternut squash (I used a single block package of already cooked and frozen butternut squash. I put it in frozen.)

1/2 head broccoli, cut into florets (about 2 cups)

Preheat oven to 450° F.

Brush inside and lid of a 2 quart cast-iron Dutch oven with olive oil.

In a large bowl, mix the onion, bell pepper, mushrooms, cumin, salt and pepper. Add the meat to the bowl and mix well. Set aside. If using tenderloins rather than ground meat, set the onion-spice mixture aside and simply spoon over the steaks in step 5.

Rinse the rice in a strainer until the water runs clear. Tip the rice into the pot, add the liquid and stir to make an even layer.

Drop ragged forkfuls of the meat mixture into the pot. If using tenderloins, arrange them in the pot and blanket with the onion-spice mixture.

Arrange the squash in a layer, then load in the broccoli until the pot is full.

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.

Serve immediately.

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Diane's Menu September 21 - 27, 2009

Diane's Menu September 21 - 27, 2009

Monday 9/21 Adobe Pork (one pot meal with pork, rice, corn, chilli's, spices and green bell pepper)
Tuesday 9/22 Red Curry Chicken (one pot meal with chicken, brown rice, coconut milk, carrots, chickpeas, and spinach)
Wednesday 9/23 Argentinian Beef (one pot meal with ground beef, butternut squash, broccoli, and brown rice)
Thursday 9/24 Chicken Sorrentino
Friday 9/25 Hot Sausage over Polenta with peppers and spinach
Saturday 9/26 Moroccan Chicken with many spices, mushrooms and sugar snap peas, over whole wheat couscous.
Sunday 9/27 Football fare - Chicken Strips buffalo style, vegetable crudites

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I have a new cookbook called Glorious One-Pot Meals by Elizabeth Yarnell. All of the one pot meals listed come from her book. Feel free to ask for the recipes if you would like them. I would highly recommend the book.




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