YumSugar

Shepherd's Pie Is a Satisfying Way to Use Leftover Lamb

partysugar — Thu, 25 Feb 2010 08:00:16 -0800

Last weekend I made a giant leg of rosemary-and-garlic-marinated lamb and served it as part of my Greek dinner. Although it was wildly flavorful, succulent, and perfectly cooked, because there were fewer people than I had expected, there was a lot left over. Since I couldn't let the lamb go to waste, I decided to make shepherd's pie. Instead of browning raw lamb, like the following recipe suggests, I sautéed the veggies and added the cooked chopped lamb with the tomato paste. While there are tons of shepherd's pie variations out there, I chose this one because it has a scallion-cheddar cheese crust on top of the mashed potatoes! It's a hearty, comforting, and delicious one-pot, make-ahead meal, so learn the technique: read more.

Shepherd's Pie With Scallion-Cheese Crust
From Michael Chiarello

Ingredients

Ingredients
1 tablespoon olive oil
1/2 pound minced British lamb
1 pound minced beef
2 medium onions, peeled and chopped
3 carrots, peeled and chopped very small
1/2 pound cremini mushrooms
1 level tablespoon tomato paste
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon ground cinnamon
1 level tablespoon all-purpose flour
1 cup red wine
1 1/2 cups fresh beef stock
Salt
Freshly ground black pepper
For the crust:
2 pounds Yukon gold potatoes
2 tablespoons butter
Salt
Freshly ground black pepper
1 cup scallions, cleaned and chopped
1 cup mature Cheddar, coarsely grated

Directions

Pre-heat the oven to 400 degrees F.
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon.
Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes.
Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)
When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper.
When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over.
Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.

Serves 10-12.

Print recipe with images | without images

View 13 Photos ›

Comfort Cravings: Vegan Mac and Cheese

FitSugar — Mon, 22 Feb 2010 04:30:37 -0800

Macaroni and cheese is an American standby. It's full of flavor, completely satisfying, and almost everyone loves it. It's also full of fat. Most good macaroni and cheese recipes I know contain lots and lots of cheese, butter, and cream. Years ago, I was introduced to vegan macaroni and cheese. Taking my first bite, I was dubious, but man was it good.

In this recipe, cheese gets replaced with nutritional yeast, butter with Earth Balance spread, and cream with veggie broth. And though it's not exactly like the mac and cheese you'll remember as a kid, it's just as good. If you're not familiar with nutritional yeast, you can find it at most health food grocers in the bulk bins aisle. It's what gives the dish its hearty, cheese flavor, while also loading it with vitamin B12.

To see the recipe, read more.

Vegan Mac and Cheese
original recipe

Ingredients

4 tablespoons Earth Balance spread
1/4 cup flour
3 cups vegetable broth
1/8 cup soy sauce
1 1/2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon turmeric
Salt and pepper to taste
1 cup nutritional yeast
1 pound cooked macaroni pasta

For the topping:
2 tablespoons Earth Balance spread
1 cup breadcrumbs

Directions

Preheat oven to 350°F.
In a medium size dutch oven, over low-medium heat, melt the Earth Balance spread. Add flour and vegetable broth. Whisk into a smooth paste.
Stir in soy sauce, garlic powder, paprika, turmeric, salt and pepper.
Add nutritional yeast and mix until the sauce is smooth and creamy.
Add cooked macaroni to the sauce and stir until all the pasta is coated evenly.
In a small saucepan, melt the Earth Balance spread and toss the breadcrumbs to coat. Top the macaroni with the breadcrumbs.
Bake for 30 minutes. Let rest for five minutes before serving.

Makes 4-6 servings.

Print recipe with images | without images

Fast & Easy Dinner: Baked-Potato Soup

partysugar — Fri, 19 Feb 2010 08:00:37 -0800

OK, so this may not be the fastest soup ever, but it sure is easy. And delicious. And comforting. Who doesn't loved baked potato soup?! The reason this soup takes so long is that the potatoes have to bake. But have no fear, here's your gameplan for tonight's meal: When you arrive home, turn on the oven immediately, then throw the potatoes in. You have an hour to catch up on the Olympics, take a shower, make a martini - basically do whatever you want! When the potatoes are cooked, remove from the oven and while they cool, prepare the toppings of your choice. With just about 15 minutes of actual prep time, you'll have a soothing, scrumptious bowl of soup.

Sound like fun? Get the recipe and read more.

Baked-Potato Soup
From Woman's Day

Ingredients

1 medium head garlic, 1⁄4 in. cut off top
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
4 1⁄2 cups chicken broth
1⁄2 tsp freshly ground pepper
Toppings: crumbled cooked turkey bacon, shredded cheese, sour cream and minced scallions

Directions

Heat oven to 400°F.
Wrap garlic head tightly in foil. Put garlic and potatoes in oven.
Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced.
Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.
Meanwhile cut remaining potatoes (with skin) in 3⁄4-in. pieces. Stir into soup and cook until hot. Serve with some or all the toppings.

Serves 6.

Print recipe with images | without images

Crockpot Chili Is Unbelievably Easy and Amazingly Comforting

partysugar — Thu, 18 Feb 2010 09:00:01 -0800

A couple of weeks ago, I didn't understand the allure of a crockpot. I was hesitant to try one, but ended up making this chili with Breville's machine. It's the perfect dish for a crockpot novice. All I had to do was dump the ingredients into the pan, turn the gadget on, and voila: hours later my house smelled wonderful and a scrumptious, filling bowl of spicy, chunky chili was in my hands.

The thing I love most about this recipe is its easy adaptability. The original version calls for black beans, but I had pinto and used those instead. Oh and did I mention that you can add the dried beans directly to the crock? They require no preliminary soaking! Seriously, if you have a slow cooker, make this chili - you won't be disappointed. Here's the recipe.

Slow-Cooked Short Ribs Are Perfect Valentine's Day Dinner

partysugar — Wed, 10 Feb 2010 12:50:16 -0800

Imagine a Valentine's Day where you roll out of bed, enjoy a leisurely brunch at your favorite breakfast spot, and spend the day out (hiking, or seeing a movie, or playing in the snow) with loved ones. Then you come home to a house wafting with an enticing aroma, and a dinner that's ready in seconds. It's totally possible with this amazing slow cooker short rib recipe.

It's the best kind of crockpot meal: All you have to do is dump everything into a slow cooker and turn it on. Hours later your kitchen will smell wonderful. The tender meat falls right off the bone, the beef melts in your mouth, and the veggies are rich and flavorful.

Although it's a hearty and rustic dish, there's something so casual and comforting that it's easy to feel romantic - especially when dining by candlelight! Serve over egg noodles, mashed potatoes, rice, or polenta. Are you intrigued? Get the recipe now.

Fast & Easy Dinner: Roast Chicken With Butternut Squash

partysugar — Fri, 29 Jan 2010 08:00:00 -0800

As much as I love complex and exotic recipes, there's something to be said about simple and basic dishes like chicken with butternut squash. Neither the ingredients or cooking technique is unfamiliar. Instead this chicken is like an old friend - someone you've known forever and never tire of seeing because their company is always enjoyable. During the Winter months, roast chicken and butternut squash are two elements I turn to again and again. This recipe combines them with very little effort in one large roasting pan and in a less than an hour, you've got a delicious and comforting dinner on the table. Kick-start your weekend with this meal and read more.

Roast Chicken With Butternut Squash
From Food & Wine

Ingredients

1 chicken (3 to 3 1/2 pounds), quartered
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
1 teaspoon dried sage
3 tablespoons water

Directions

Heat the oven to 450°.
Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan.
Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
Cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan.
Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.

Serves 4.

Print recipe with images | without images

10 Comfort Foods to Warm Your Kitchen

partysugar — Mon, 18 Jan 2010 05:50:00 -0800

It's cold and rainy here in San Francisco, and while I was trying to eat healthy for the first couple of weeks in January, lately all I crave is comfort food. Think steaming soups, roasted meats, melted cheese. Since you may be feeling the same way, I've rounded up our best Winter comfort dishes.

View Slideshow ›

The Basics: Meatloaf

YumSugar — Tue, 12 Jan 2010 15:00:04 -0800

I've never understood why meatloaf is such a polarizing dish. The picky eaters of the world seem to have collectively clung to a terrifying school-lunch memory of meatloaf as lumpy, gray mystery matter. But this homespun American meal has worked hard to regain street cred, thanks in part to the high-end comfort-food trend that's taken off in recent years.

The beauty of meatloaf lies in its ease, affordability, and versatility. The basic formula calls for three inexpensive components: ground beef or other meat, binders such as eggs and oatmeal, and seasonings. Use this rudimentary recipe to expand your meatloaf combinations - and dinner horizons - when you read more.

Ham and Cheese Sandwiches Are Simply Delicious

partysugar — Thu, 07 Jan 2010 09:00:38 -0800

Like peanut butter and jelly, the pairing of ham and cheese has been around forever. However, it just doesn't get old. When I'm in the mood for a comforting and quick meal, I make this ham and cheese panini. Served with mixed greens or a bowl of soup, it's the perfect dinner for one. Caramelized shallots and fresh thyme give it a touch of elegant sophistication, while grainy mustard ensures that the sandwich isn't too dry. It's nostalgic and homey, but gourmet enough to offer guests at a luncheon or impromptu weeknight dinner. Want the recipe? Read more.

Fast & Easy Dinner: Tomato Bisque With Mozzarella Crostini

partysugar — Wed, 25 Nov 2009 09:00:09 -0800

When the weather outside is frightful, but the fire inside is delightful, there's nothing I crave more than a bowl of steaming hot soup. Tomato soup is the ultimate comfort soup and this rendition is super creamy, but not loaded with fattening ingredients.

In fact, there's no cream, milk, or half-and-half in this recipe; the rich, smooth texture comes from the addition of silken tofu. Sound intriguingly scrumptious? Wait until you read the recipe, after the break.