Tag Archives | Winter 2014 Recipes

Boulevard Bully Porter Beef Stew over Creamy Polenta


This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, potatoes, parsnips and turnips and flavored with a dark stout beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.

3 tablespoons canola oil, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
2 tbsp tomato paste
4 cups beef stock
1 bottle Boulevard Bully Porter beer
2-3 cloves garlic minced
1 cups potatoes (red bliss or Yukon gold)
1 and 1/2 cups (1/2-inch-thick) diagonal slices carrot
1 and 1/2 cups (1/2-inch-thick) diagonal slices parsnip
1 cup (1/2-inch) cubed peeled turnip
Finely chopped fresh flat-leaf parsley( for garnish,optional)
Salt and freshly ground pepper to taste


Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tbspoil and beef.

Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste,and garlic, cook 1 minute, stirring frequently. Stir in stock and beer, scraping pan to loosen browned bits. Return meat to pan, bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrots, parsnips, and turnips,and potatoes. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Adjust salt and pepper to your taste. Place stew on top of creamy plolenta (recipe to follow) and garnish with fresh parsley.


Prep Time: 5 min

Cook Time: 15-30 min

1 quart chicken stock
1 and 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tablespoons whole butter
2 tbs fresh chopped rosemary
Pinch sea salt


In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, rosemary, and salt. Turn off the heat and keep in a warm place until ready to serve.… Read More

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Sweet Herb Bread Pudding


4-5 servings

2 cups soft or dry bread cubes
8-10 leaves of sage, medium-sized, torn into thirds
2 sprigs of rosemary, pull and chop the leaves off of one sprig, snip the other sprig into 3 or 4 pieces.
1 ½ cups milk
2 eggs, slightly beaten
¼ cup sugar
teaspoon salt
1 teaspoon vanilla

Heat oven to 350 degrees. Lightly grease a 1-quart casserole.

Place bread cubes in casserole. In a small sauce pan , combine the milk, the torn sage leaves, and the chopped leaves of one rosemary sprig. Warm over medium heat until the milk is very hot. Set aside to steep for 15 minutes. While the milk is steeping, combine eggs, sugar, salt, and vanilla in a small bowl and beat well. After the milk has steeped, strain the herbs and discard them, allow the milk to cool a little bit, then add it to the egg mixture. Add the remaining rosemary sprig by nestling the pieces into the top of the pudding, slightly submerged. Place casserole in baking pan fi lled with about 1 inch of hot water.

Bake at 350 degrees for 55 to 65 minutes or until knife inserted near center comes out clean. Serve warm with cream, if desired.

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Pumpkin Granola Breakfast Cookies


Gluten Free on a Shoestring Quick & Easy by Nicole Hunn

2 c all-purpose gluten-free flour
1 t xanthan gum (omit if your blend already contains it)
1 t baking soda
1 t baking powder
½ t kosher salt
1 t ground cinnamon
1 t pumpkin pie spice
¼ c granulated sugar
½ c packed brown sugar
1 ¾ c gluten-free granola (can be replaced by 1 ½ c gluten-free old-fashioned rolled oats plus ¼ c dried fruit)
1 t neutral oil (such as grapeseed or canola)
1 t pure vanilla extract
4 T unsalted butter, at room temperature
2 extra-large eggs, at room temperature, lightly beaten
7 ½ oz pure packed pumpkin

  1. Preheat your oven to 375 F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  2. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, granulated sugar and brown sugar, and whisk well, eliminating any lumps. Add the granola and mix again.
  3. Add the oil, vanilla, butter, eggs, and pumpkin, mixing well after each addition. The batter will be thick and stiff, but not quite as stiff as you would expect regular cookie dough to be.
  4. Divide the dough into thirty-six equal portions. This works best with a small, spring-loaded ice cream scoop, but can easily be done with two small spoons. Place the portions of dough about 1 inch apart on the prepared baking sheets. Place the baking sheets in the freezer for about 10 minutes, until the dough is firm.
  5. Bake the cookies in the center of the oven for 10 to 12 minutes, or until lightly browned around the edges and solid to the touch, rotating the baking sheet once during banking.
  6. Allow to cool on the baking sheet for 5 minutes before transferring the cookies to wire racks to cool completely.
  7. Store the cookies back to back, with small sheets of parchment paper between pairs of cookies, in airtight containers either on the counter or in the refrigerator. Refrigeration tends to dry out baked goods, but these cookies are moist enough that they can stand up to it well for about 5 days. They will last 2 days at room temperature, and can be frozen for about 2 months
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Popeye Manicotti


Feeding Our Families by Katie Boyer Newell

1 pkg manicotti shells (about 12)
1 lb chopped frozen spinach
1 c shredded mozzarella
½ c Parmigiano-Reggiano
5 c pasta sauce
1 c cottage cheese
2 scallions
1 t dried basil
½ t sea salt
½ t black pepper

Preheat oven to 350 degrees.

Thinly slice 2 scallions. Defrost chopped spinach (Use a kitchen towel to squeeze out all excess moisture)

Combine all ingredients except the manicotti shells and pasta sauce in a large mixing bowl.

Using a spoon or clean hands, divide the filling among the 12 manicotti shells. (If freezing shells for a future use, you are now ready to transfer the stuffed shells to the freezer.)

Spread 1 cup of the pasta sauce onto the bottom of a 13×9 inch baking dish to prevent noodles from sticking. Arrange the shells in dish. Top with remaining pasta sauce.

Sprinkle with additional mozzarella cheese to your preference (I use about ¼ cup). Cover dish with foil and bake at 350 degrees for 40 minutes. Remove foil and bake for an additional 10 minutes, until cheese is hot and bubbly. Allow manicotti to cool for about 5 minutes. Serve and enjoy

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New Year Lasagna


2x 15 oz cans Italian tomatoes (chopped)
12 oz can Italian tomato paste
1-1/4 lb Italian Turkey Sausage
1-1/4 lb ground Buffalo
1 t salt
Dash pepper
¼ t garlic powder
¼ t oregano
¼ – ½ cups dairy-free parmesan cheese
¼ – ½ cup gluten-free bread crumbs

Brown turkey sausage and buffalo in small amount of oil. Add tomatoes & paste; Simmer about 2 hours.

Filling: Mix well should be creamy. If it is dry add another egg.

2 beaten eggs
1 -12 oz package firm tofu, crumbled
½ C “dairy-free” parmesan cheese
½ t salt
1 T parsley
Pepper to taste

Cook one package of gluten-free lasagna noodles according to directions. You will also need 12 oz of dairy-free mozzarella.


After placing about a cup of sauce in the bottom of a deep oblong dish, alternately layer the sauce, filling, noodles and mozzarella as follows: Noodles, ½ filling mixture, 6 oz dairy-free mozzarella, Noodles, ½ Sauce, Noodles, ½ filling mixture, 6 oz dairy-free mozzarella, Noodles, ½ Sauce

Sprinkle top with dairy-free parmesan

Bake at 350 for 30 to 45 minutes. Let stand 15 minutes before cutting.

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Indian Red Lentil Soup

Serves 6

Serve this delicious soup, based on a traditional Indian dish, with your favorite whole grain bread. It’s a warm and comforting bowl of flavorful lentils and vegetables.


1/2 teaspoon cumin seeds
3/4 cup chopped onion
1 (14.5-ounce) can diced tomatoes
1 and 1/2 cup red lentils
2 cups low-sodium vegetable broth
1 cup light coconut milk
Juice of 1 lemon (about 2 tablespoons)
1 and 1/2 cup shredded kale
1/4 teaspoon fi ne sea salt


Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes.

Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.

Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.

Per Serving: 240 calories (35 from fat), 4g total fat, 2g saturated fat, 0mg cholesterol, 410mg sodium, 37g carbohydrate (8g dietary fi ber, 4g sugar), 14g protein

Check out Whole Foods Market and Bad Seed’s Winter Farmer’s Market on Friday evenings for local, seasonal ingredients and winter staples.

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