Fall-Apart Beer Brisket

February 3, 2012 By Leave a Comment

 

 

In honor of American Heart Month this February, CanolaInfo is has launched its new e-card program.  For every e-card sent at CanolaInfo.org, CanolaInfo will donate 20 cents to the American Heart Association (AHA) up to $20,000.  The money will help the AHA meet its goal to improve the cardiovascular health of all Americans by 20 percent while reducing deaths from cardiovascular diseases and stroke by 20 percent by the year 2020.

Send an e-card and CanolaInfo will donate the money!

In addition to the e-card, CanolaInfo has created the “Heart-Healthy Dude Food Recipe Collection,” which contains 10 hearty game day recipes made with canola oil that will help guys get their game on without sacking their heart.

A few of those recipes will be featured here throughout the month.  This one is a perfect recipe; heart healthy and the Superbowl this Sunday…

 

Fall-Apart Beer Brisket

2 Tbsp canola oil, divided
1 1/2 lb trimmed beef brisket
canola oil cooking spray
1 1/2 cups diced onion (about 1 large onion)
2 tsp minced garlic
1 bottle (12 oz) dark stout beer
2 Tbsp cider vinegar
1 1/2 tsp dried oregano leaves
1 tsp dried thyme leaves
3 Tbsp steak sauce
3 Tbsp no-salt-added tomato paste
1/2 tsp salt
6 multigrain bread slices or 12-oz whole grain loaf bread (optional)

1. In large, nonstick skillet, heat 1 Tbsp canola oil over medium-high heat. Brown beef 3 minutes on each side. Place beef in 4-quart slow cooker coated with cooking spray. Heat remaining 1 Tbsp canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.

2. Remove skillet from heat and stir in remaining ingredients, except salt. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.

3. Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavors.

4. To serve, place strainer in large bowl; strain beef mixture, shaking off excess liquid, and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz per serving) as open-faced sandwiches or on crusty, whole grain loaf bread. Spoon desired amount of liquid over each.

Yield: 6 servings. Serving size: 1/2 cup beef, 1/3 cup sauce.

Tips: Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a “sliced” brisket is preferred over the shredded variety, cook about 30 minutes

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Valentine’s Recipe – Sour Cream Chocolate Cake

February 1, 2012 By 1 Comment

If your like me and Lactose intolerant, here is a nice treat for Valentine’s Day…

Sour Cream Chocolate Cake with Cherry Vanilla Yogurt Sauce

Products: Green Valley Organics Sour Cream (cake) and Vanilla, Plain or Honey Redwood Hill
Farm Yogurt for the Sauce

Makes one bundt cake or 8 heart-shaped cakes (using 1/2-cup batter for each cake)

1 3/4 cup unbleached all-purpose flour
1 2/3 cup sugar
3/4 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2/3 cup butter or non-hydrogenated butter alternative (like Earth Balance), softened
2 cups Green Valley Organics Sour Cream
2 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 cup semisweet chocolate chips (optional)
Chocolate Frosting Glaze
3 Tbs. butter or non-hydrogenated butter alternative (like Earth Balance)
2 Tbs. cocoa powder
3 Tbs. lactose free milk or soymilk
1 cup confectioners/powdered sugar
1 tsp. almond extract

Cherry Vanilla Yogurt Sauce
2 (6 oz.) containers Vanilla or Wildflower Honey Redwood Hill Farm Yogurt
1 vanilla bean, scraped
1 cup chopped dark cherries (frozen and thawed is fine)
1/2 tsp. almond extract

1. Preheat oven to 350°F. Grease and flour bundt pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
3. In a separate bowl, combine butter, sour cream and eggs, beating with a hand or stand
mixer until smooth.
4. Mix wet and dry ingredients together, and beat with a hand or stand mixer for 3 minutes.
Pour batter into prepared pan and bake 50 to 55 minutes, until a wooden skewer inserted
into the cake comes out clean. Cool before removing from pan.
5. While cake cools, melt butter in a small saucepan over medium heat. Stir in cocoa and milk
until smooth. Remove from heat, add confectioners sugar and almond extract and beat
using a stand or hand mixer until silky smooth. Drizzle over top of cooled cake. Allow to set
before serving.

To make the Cherry Vanilla Yogurt Sauce, whisk together yogurt, vanilla bean paste, cherries
and almond extract. Refrigerate until needed.

Slice the vanilla bean horizontally down the middle. Using a paring knife, scrape out the vanilla
bean seeds from inside the sliced pods. Instead of discarding the used vanilla bean pods, tuck
them into a cup or two of granulated sugar in a covered container. Allow to sit for a week or so
and enjoy vanilla-scented sugar in coffee, hot chocolate, baked goods, sprinkled over sugar
cookies, and more.
PER SERVING: 376 CAL; 7G PROT; 12G TOTAL FAT (12G SAT. FAT); 60G CARB; 76MG
CHOL; 276MG SOD; 3G FIBER; 34G SUGARS

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Game Day Recipe: Stuffed Crust Pizza

January 30, 2012 By Leave a Comment

I know everyone will be making and ordering pizza like crazy this Super bowl, but why make your game day like every one elses.

Here is a unique twist on pizza.

 

Stuffed Crust Phyllo Pizza 

Ingredients
½ cup roasted garlic
1/3 cup olive oil
16 sheets Athens®Fillo Dough (9” x 14”), thawed
1 cup low fat mozzarella cheese
1 cup mushrooms, sliced
½ cup smoked turkey leg meat, shredded
1 cup baby arugula
2 tablespoons Parmesan, grated

In a small bowl, mash or puree the roasted garlic into a paste. Thin down the garlic paste with 1 tablespoon of olive oil.

On a sheet of parchment paper, lay one sheet of fillo and brush with a thin layer of olive oil. Lay another sheet over the first over vertically to create a plus sign. Repeat twice more laying the sheets diagonally to form an “X” over the plus sign. Repeat this process again to form a crust that is 8 sheets thick. Repeat to create a second crust.

Leaving at least the outer 2 inches of the dough uncovered, work quickly to spread a thin layer of the roasted garlic puree in the center of the crust. Spread half of the mozzarella in a ring around the garlic puree. Roll the fillo around the cheese to form an eight-inch “stuffed crust” pizza. Brush the crust with olive oil. Top the center of the pizza with half of the sliced mushrooms, shredded turkey meat, arugula and Parmesan. Using the parchment paper for support, transfer the pizza onto a preheated baking sheet or pizza stone. Repeat to form a second pizza.

Bake in a preheated 425°F degree oven for 10-12 minutes or until the crust is browned evenly.

Yield: 2 personal pizzas

Tip:
This recipe dramatically reduces the fat and overall calories of a “take out style stuffed crust” pizza.

 

Watch this video to see how they make it http://www.youtube.com/watch?v=COg70x5D_yo

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Chef Danny Bloome helps launch T-fal’s Ingenio on HSN

January 12, 2012 By 2 Comments

 Chef Danny Boome is sharing with easy recipes for Breakfast, Lunch & Dinner that any home cook can make at home—a Frittata, Butternut Squash & Ginger Soup and even Coq au Vin.   All can of course be made with Ingenio—products that feature a frying pan with a removable handle, non-stick coating requiring less oils and fats, and T-fal’s patented Thermospot heat indicator that turns red to indicate ideal heat for cooking!

Tune in to watch Danny Boome on HSN tomorrow 6am est, visit www.hsn.com for the schedule and for more information on T-Fal please visit www.t-falusa.com.

In the mean time here is a yummy recipe.  This would be so soothing on a cold blistery day!

 

 

mac & cheese

Ingredients

·         8 ounces elbow macaroni
·         2 tablespoons butter
·         1/4 cup all-purpose flour
·         2 cups milk
·         1 cup shredded Cheddar cheese
·         8 ounces cubed processed cheese food

 Method

·         In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
·         In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
·         In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
·         Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

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Homemade Biscuits; better than fast food.

January 10, 2012 By 2 Comments

 

These are very similar to Momma’s  Drop Biscuits with just a couple modifications.  In my drop recipe I use butter, but for these biscuits I prefer shortening.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup Shortening
3/4 cup milk

Preheat oven to 375 degrees.

Since I received my Kitchenaid this is so much nicer to make.  Add dry ingredients bowl,  wisk dry ingredients. Put shortening into dry mixture with press into flour with back of spoon and then mix with flat mixer attachment until pea size crumbs are left.  Add Milk and mix until dough attaches to blade.

Roll on a floured surface to 3/4″ and cut.  I like to place the together on the pan.

Bake for 25 minutes.

Serve hot with butter and your favorite Jam or Honey…

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