Part 5 (1/2)
Add 1 tablespoon prepared horseradish and 1 tablespoon Dijon mustard to the broth mixture.
Omit the Worcesters.h.i.+re sauce and instead add teaspoon each of dried marjoram and dried thyme.
Leave out the entire broth mixture and instead place 3 or 4 sprigs of fresh rosemary in the pot. Be sure to remove the sprigs before serving.
Amaranth Chili [image]
The Aztecs wors.h.i.+pped the life-sustaining properties of amaranth in pre-Columbian times. Sadly, it all but disappeared after the arrival of the conquistadors. A grain (like wheat), amaranth is high in protein, fiber, and amino acids. In this recipe you'll notice the silky beads add yet another exciting texture to this one-pot meal. I find amaranth in the bulk bins at the health food store.
My food processor has a shredding disk, which works well for zucchini; however, sometimes I simply use my grating tower to get the same effect. The shredded zucchini gives this Glorious One-Pot Meal a thick, stewlike consistency that seems especially hearty.
Feel free to swap the amaranth for the same amount of rice (the amount of liquid won't change).SERVES 2 Olive oil spray large onion, chopped cup amaranth cup broth (beef, chicken, or vegetable) or waterOne 15-ounce can black beans, drained and rinsed to pound ground meat (beef, turkey, or meat-subst.i.tute crumbles)One 4-ounce can diced green chiles, drained teaspoon sea salt teaspoon ground c.u.min teaspoon dried oregano2 cups shredded zucchini3 medium tomatoes, chopped, or one 14-ounce can diced tomatoes, drained Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the onion in the pot.
Add the amaranth and the liquid. Stir to make an even layer of the grains.
In a medium bowl, mix the beans, meat, chiles, most of the sea salt, the c.u.min, and the oregano. Drop forkfuls of the mixture into the pot to cover the amaranth.
Top with the zucchini, then the tomatoes. Lightly season with the remaining sea salt.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Beef with Sherried Mushroom Sauce [image]
Barley is a comfort food in my book. Hulled barley is a whole grain and offers all of the health benefits of other whole grains, including cholesterol-lowering qualities and fiber. Use a variety of mushrooms for a deeper, earthier flavor. This recipe tastes great with turkey, too!
I cut and seed winter squash, but often I don't peel it as the peel comes off very easily after it is cooked. You can also make this dish with yellow summer squash. SERVES 2 SERVES 2 Olive oil spray medium onion, thinly sliced cup sherry cup broth (preferably beef) cup milk or milk subst.i.tute (soy, rice, or almond milk) teaspoon freshly ground black pepper cup hulled barley to pound beef tenderloin or beef tips6 ounces mushrooms, sliced (about 2 cups) acorn or b.u.t.ternut squash, cubed (about 2 cups) head broccoli, cut into florets, or about 2 cups frozen Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the onion in the pot.
In a small bowl, whisk together the sherry, broth, milk, and pepper.
Pour the barley into the pot and add about half of the sherry mixture. Stir to make an even layer of the grains.
Add the meat, distribute the mushrooms on top, and pour the rest of the sherry mixture over the meat.
Layer the squash over the meat, then fill the pot with the broccoli.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Corned Beef and Cabbage [image]]
Corned beef and cabbage is a meal traditionally eaten by Irish Americans in celebration of St. Patrick's Day in March. Corned Corned refers to the large salt crystals (corns) rubbed into the meat to preserve it. The corned beef has enough spices to flavor this recipe, but if you feel the need for more spice, include the sea salt and pepper. For more gravy, simply add more broth to the recipe. refers to the large salt crystals (corns) rubbed into the meat to preserve it. The corned beef has enough spices to flavor this recipe, but if you feel the need for more spice, include the sea salt and pepper. For more gravy, simply add more broth to the recipe.
I use lunch-meat-style corned beef in a thick slice from the deli in this recipe simply because it's hard to find a package of raw, seasoned corned beef that's less than two pounds. However, you can certainly use raw corned beef if you prefer. SERVES 2 SERVES 2 Canola oil spray1 medium onion, halved and thinly sliced1 celery stalk, thinly sliced to pound corned beef from the deli1 large russet potato, unpeeled and cut into -inch cubes1 cup sliced carrots head green cabbage, roughly chopped (about 4 cups) cup broth (beef, chicken, orvegetable) teaspoon allspice teaspoon sea salt, optional teaspoon freshly ground black pepper, optional1 bay leaf Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Separate the onion slices into half rings and scatter in the pot along with the celery.
Add the corned beef, then layer the potatoes and carrots. Pack in as much cabbage as possible to fill the pot.
In a measuring cup, mix the broth, allspice, and salt and pepper, if desired, until there are no clumps of spices. Pour the mixture over the cabbage and add the bay leaf.
Cover tightly and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. Discard the bay leaf and spoon the juices at the bottom of the pot over each serving.
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Argentinian Beef [image]
Feel free to make this recipe using ground turkey or pork instead of beef, or even meat-subst.i.tute crumbles. You could also use a tenderloin cut of meat. Look for peeled and chopped b.u.t.ternut squash in your supermarket vegetable aisle. SERVES 2 SERVES 2 Olive oil spray medium onion, minced red bell pepper, cored, seeded, and minced8 to 10 cremini mushrooms, sliced teaspoon ground c.u.minSea salt and freshly ground black pepper to pound ground meat 1 cup white rice1 cup plus 1 tablespoon broth (preferably beef) or water2 cups peeled, cubed b.u.t.ternut squash head broccoli, cut into florets (about 2 cups) Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
In a large bowl, mix the onion, bell pepper, mushrooms, c.u.min, 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.
Dinner for Dad [image]
The concept of this meal is that it is so easy and safe (no knife work) that a child could prepare it as a Father's Day treat. Of course, the recipe is easily doubled or tripled. What may surprise you is how delicious it is! Feel free to use your favorite steak sauce, teriyaki sauce, barbecue sauce, or Worcesters.h.i.+re sauce. If your dad doesn't like steak, feel free to subst.i.tute any other protein (chicken, fish, pork, etc.).
The steak should turn out well done on the edges and medium rare in the center. For more fully cooked meat, bake for at least 30 minutes. SERVES 2 SERVES 2 Canola oil spray10 to 12 ounces frozen hash browns (not the patties)Sea salt2 cups frozen pearl onions to pound boneless steak or tenderloin, well trimmed2 tablespoons steak sauce (A-1 or other brand)5 to 10 mushrooms, sliced (about 1 cup)1 cups whole baby carrots2 cups frozen cut green beans2 fresh rosemary sprigs Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.