How To Prepare
1.
In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2.
Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
3.
In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
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Kansas City Steak Soup
How To Prepare
Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add potato flour and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chilies. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
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Indian Wok-Seared Chicken Vegetables
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon potato flour
- 1/2 teaspoon ground turmeric
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 2 large carrots, cut into 1/4-inch-thick slices
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large cloves garlic, thinly sliced
- 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- 1 tablespoon lime juice
- 1/2 cup firmly packed fresh mint leaves, finely chopped
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon potato flour
- 1/2 teaspoon ground turmeric
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 2 large carrots, cut into 1/4-inch-thick slices
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large cloves garlic, thinly sliced
- 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- 1 tablespoon lime juice
- 1/2 cup firmly packed fresh mint leaves, finely chopped
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How To Prepare
Combine mustard and horseradish; spread evenly over tenderloin. Pat potato flour into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.
Preheat oven to 400°.
Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
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Horseradish-Mustard Beef Tenderloin
How To Prepare
1
Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
2
Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
3
Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
4
Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.
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Hamburger Buddy
How To Prepare
Mix coconut extract and spices with rice milk and potato flour. Set aside.
Heat large skillet to medium-high, add oil and quickly saute vegetables. Cook for a few minutes, until some browning has occurred and vegetables are soft. Add milk and spice mixture to pan and stir to combine. Heat gently, but do not boil. Remove from heat.
Grill snapper on charcoal grill until it reaches an internal temperature of 145 F. Serve each grilled fillet with 1 1/2 cups of vegetables and sauce.
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Grilled snapper curry
How To Prepare
Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside.
In a medium bowl, using your hands or a spoon, combine the beef, egg white, potato flour, 1/2 teaspoon oregano, and 1/2 teaspoon pepper. Shape into your suggested serving size meatballs, each about 1 inch in diameter. Arrange them in a single layer on the broiler rack.
Bake on one side for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels.
Meanwhile, in a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 5 minutes, or until the onion is soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, remaining 1/2 teaspoon oregano, and remaining 1/2 teaspoon pepper. Increase the heat to high and bring to a boil. Stir in the orzo. Reduce the heat and simmer, covered, for 5 minutes.
Stir in the zucchini. Cook for 3 minutes, or until the pasta is tender and the zucchini is tender-crisp.
Gently stir in the baked meatballs. Cook for 1 minute. Remove the pan from the heat. Stir in the lemon juice
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Greek Meatball and Pasta Soup
How To Prepare
Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2
Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into 4 long, thin “fillets.”
3
Mix potato flour, Splenda, paprika, and onion powder in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle 4 teaspoons of potato flour over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the flour/spice mixture until evenly coated on both sides. (Discard leftover mixture.)
4
Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.
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Golden Baked Pork Cutlets
How To Prepare
1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.
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Gingery Pork Meatballs with Noodles
How To Prepare
Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
Add onion, garlic, mustard, caraway seeds, pepper and bay leaf to the slow cooker. Stir to combine.
Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.
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Flemish Beef Stew
