Beef and Tomato Gratin

1 1/4 cup skim milk
1 small onion peeled and left whole
1 small carrot
2 bay leaves
3 whole cloves
11 oz lean ground beef
1 large onion chopped
2 tablespoons who wheat flour
1 1/4 cup beef stock
1 tablespoon tomato paste
1 teaspoon dried mixed herbs
10 oz zucchini thinly slices
2 large tomatoes thinly slices
2 tablespoon cornstarch
1/4 teaspoon nutmeg
1/4 cup grated Parmesan cheese
salt and pepper


Put the milk, whole onion, carrot, bay leaves and cloves in small saucepan and slowly bring to a boil.  remove the pan from heat, cover and let infuse for 30 minutes.  Stain, reserving the milk.

In a large saucepan, dry fry the beed and onion for 4-5 minutes until browned.  Drain off any fat from the beef.  Sprinkle the flour over the meat and cook stirring for 2 minutes.  Gradually stir in the stock.  Blend the tomato paste with 2 tablespoons of water or extra stock and add to meat.  Stir well.  Add the herbs and season to taste with salt and pepper.  Bring to boil, reduce the heat, and simmer, covered for 30 minutes stirring occasionally.

Meanwhile, blanch the zucchini in boiling water for 2 minutes then drain thoroughly.  Transfer the beef mixture to a baking dish, top with zucchini, then cover with the sliced tomatoes.

Blend the cornstarch to a smooth paste with a little of the infused milk.  Bring the remainder of the milk to a boil.  Stir the paste into the boiling milk and cook, stirring, until smooth and thickened.  Cook, stirring, for a further 2 minutes.  Add the nutmeg and season to taste with salt and pepper.

Pour the sauce over the tomatoes and sprinkle with the Parmesan cheese.  Put the baking dish on a baking tray and bake in a preheated oven at 375 degrees for 3-40 minutes until golden brown.


I got this recipe form the cookbook High-Energy cookbook.  I used regular flour instead of whole wheat.  I did not like how you used some of the ingredients only in the infusing process in the beginning and then did not sue them again. I felt like this was wasting food.  It tasted good but I don't think it is worth the labor, time and effort.

Slow Cooker Pulled Pork

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer

• 1 (18 ounce) bottle your favorite barbecue sauce

8 hamburger buns, split and lightly toasted

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

I got this recipe form All Recipes Magazine.  This recipe is super easy and very good.  We have made it again for company and others have asked for the recipe and everyone has liked it so far.  We used Secret Six BBQ sauce and AW root beer.

Megan-4/5

Jesse-5/5

California Slaw

1 lb slaw mix
8 green onions chopped
8 tablespoons slivered almonds
8 tablespoons sesame seeds
2 packages Ramen noodles, uncooked, no seasoning mix needed

Mix slaw and onions in a large bowl.  Crumble ramen noodles onto a baking sheet, mix almonds and sesame seeds and toast in 350 degree oven for 10-15 minutes, lightly brown.  Set aside.

Mix
4 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
6 tablespoons rice wine vinegar
1 cup olive oil

Add slaw mixture and toss with toasted mixture


I got thi recipe from my mom.  I do not like mayonnaise so it is a great mayo free slaw.  Good side dish for a cookout.

Megan-4/5
Jesse-3.5/5

Chicken Noodle Bowl

• 4 ounces uncooked linguine
• 2 teaspoons canola oil, divided
• 2 skinless, boneless chicken thighs
• 1 cup chopped onion
• 2 tablespoons minced peeled fresh ginger, divided
• 2 tablespoons minced garlic, divided
• 1/4 teaspoon crushed red pepper
• 3 1/4 cups unsalted chicken stock
• 1 3/4 cups water
• 2 teaspoons dark sesame oil
• 1 1/4 cups sliced mushrooms
• 1 tablespoon lower-sodium soy sauce
• 1 teaspoon sugar
• 3/4 cup sugar snap peas, cut diagonally into 1-inch pieces (about 4 ounces)
• 6 green onions, cut diagonally into 1-inch pieces
• 1/2 teaspoon kosher salt

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.
2. 2. Heat a large saucepan over medium heat. Add 1 teaspoon canola oil; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Let stand 5 minutes. Shred.
3. 3. Return pan to medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add onion, 1 tablespoon ginger, 1 tablespoon garlic, and red pepper; cook 4 minutes. Add stock and 1 3/4 cups water; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 15 minutes. Pour stock mixture through a sieve over a bowl; discard solids. Return stock mixture to pan; keep warm.
4. 4. Heat a large skillet over medium-high heat. Add sesame oil; swirl to coat. Add mushrooms; cook 6 minutes. Add 1 tablespoon ginger and 1 tablespoon garlic; cook 1 minute, stirring constantly. Add mushroom mixture, chicken, soy sauce, and sugar to stock mixture; bring to a simmer.
5. 5. Stir in sugar snap peas; cook 1 minute. Remove from heat; stir in green onions and salt. Divide pasta evenly among 4 bowls; ladle stock mixture over pasta.

I got this recipe from Cooking Light magazine.  I used chicken breast instead of thigh.   If you like ordering soup at Asian restaurants then this soup is for you.

Megan-3.5/5

Jesse-3.5/5  

Berry-Peach Cobbler with Sugared Almonds

• Filling:
• 3 (6-ounce) packages fresh blueberries 
• 3 (5.6-ounce) packages fresh blackberries
• 3 medium peaches, peeled and sliced 
• Cooking spray
• 2/3 cup granulated sugar 
• 2 1/2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon salt 
• Topping:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 cup granulated sugar 
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces 
• 1/2 cup half-and-half
• 1/3 cup sliced almonds
• 3 tablespoons turbinado sugar
• 1 tablespoon egg white 
• Remaining ingredient:
• 4 cups vanilla fat-free ice cream 

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
3. 3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

I got this recipe from Cooking Light magazine.  It is a good summer recipe when peaches and berries are in season.  I use normal ice cream not fat free.  Depending on how sweet your fruit is you may want to add a bit of extra sugar.

Megan-3.5/5

Jesse-3.5/5