Pictures really do tell a story.  While I’ve made this meal several times in the past for our wine group and family gatherings, I never have been able to take a photo of the dish that really shows how delicious it is.  I decided to try it again last week and tweaked the recipe so the sauce thickened, and added peas so the color was prettier.  Problem resolved…not only was the photo prettier, the dish was better than ever.

The smoked Spanish Paprika is simply delicious and the peas added just the sweetness and color it needed.  You could add carrots too but I preferred it a bit simpler.

This is the perfect rustic meal for a Sunday afternoon family dinner or for a wine dinner (blends well with a big red wine like a Cab Franc).  Enjoy it this Sunday!

Paprika Short-Rib Beef Stew with Peas

Prep and Cook Time: 3 1/2 hours.

Makes 8 servings

1/2 cup flour or more
4 tablespoons smoked Spanish paprika
1 teaspoon cayenne
About 1 1/2 tsp. salt, divided
About 1 tsp. freshly ground black pepper

6-8 pounds bone in beef short ribs (about 2 short ribs for each person)
4 strips thick-cut bacon
1 large onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) beer|
1 can beef broth
1 can (14.5 oz.) chopped peeled tomatoes, juices reserved

2 pounds Yukon Gold Potatoes

1 pound frozen peas, defrosted

Crumbled Blue Cheese on the side

1. Preheat oven to 300°. Combine flour, paprika, Cayenne, 1 tsp. salt, and 1 tsp. pepper in a large bowl or large reseal able plastic bag. Working in batches of 2 or 3, toss short ribs with flour mixture.  Put aside about ½ cup of the flour mixture.

2. In a large Dutch oven or other heavy ovenproof pot over medium-high heat, cook bacon until fat renders. Transfer bacon with a slotted spoon to paper towels and reserve. Pour off all but 1 tbsp. fat from pot and reserve. Add short ribs and brown on all sides, 3 to 5 minutes per side.  Add more bacon fat as necessary.

3. Chop reserved bacon and set aside. Transfer short ribs to a plate and reserve. Add onion and 1/2 tsp. salt to pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add beer and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add beef broth, tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, and bake two hours.

4. Cut potatoes into 1-in. pieces. Add to short ribs, cover, and bake until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add peas to the mixture.  Add salt and pepper to taste. Spoon off excess fat (this is important).

5.  If the mixture is not thick yet, combine about 4-5 tablespoons of the flour/paprika mixture with some water and whisk any lumps away.  Add that mixture to your pot and stir over low heat for another 15 minutes or so until the flour is cooked.

Serve this dish hot with blue cheese and/or chives for guests to garnish.

There have been a few foods that I’ve fallen in love with over the past year and chickpeas (garbanzo beans) are probably number One on the list.

Chickpeas are one of those miracle foods that you hear about…high in protein and fiber and just full of vitamins and minerals.  Of course that does nothing for my taste buds unless the food tastes good too. And these delicious legumes fit the bill with texture and flavor.  I usually prepare them as a salad but this vinaigrette looked so awesome that I had to try it.

Other great foods that tasty and good for you are spinach and salmon.  I love the way my husband grills salmon because it gets crunchy on the outside and stays moist inside (I have to say that it’s very difficult to dry out salmon!).  And when it comes to spinach, cooked is supposed to be better for you.  That’s why my method of sautéing half the spinach and placing the other half in at the last minute is the perfect way to serve it.

One of my favorite Food Network shows was Tyler’s Ultimate.  I don’t think it’s still running but if you remember it, Tyler Florence would go out and find the best of the best for preparing different dishes.  Then he’d combine those methods and make it the Ultimate recipe.  While I used his basic design in this recipe I did make quite a few changes.  And the result was delicious…I hope you enjoy it!

Pepper Crusted Grilled Salmon with Creamy Chickpea Vinaigrette

This recipe was adapted from Tyler Florence’s Tyler’s Ultimate cookbook.  I changed a few ingredients and grilled the salmon instead of frying it. (no fish smell in the house that way!)

Serves 4

• 4 salmon filet pieces, no skin
• 2 tablespoons ground coriander
• 1 tablespoons ground black pepper
• 2 tablespoons olive oil

• salt and pepper
• 2 15 oz. cans of chickpeas, 1 with liquid, 1 drained
• 1/4 c. olive oil
• juice from 1 lemon
• 2 tablespoons cumin
• 1 teaspoon sweet paprika
• more salt and pepper
• 1 bag of spinach,
• 1/3 red onion thinly sliced
• Good quality balsamic vinegar

Mix one can of chickpeas, with liquid, into a mixing bowl and add drained can too. Add the olive oil, lemon juice, cumin, paprika, and a bit of salt and pepper, and mix. Place half of the chickpea mixture into a food processor or blender, and blend it until it’s nice and creamy, then add it back with the rest of the chickpeas and stir it all together. Keep at room temperature.

Heat about two tablespoons of olive oil in a large skillet, and add sliced onion.  Sauté the onion for about four minutes and add half the bag of spinach. Sauté until the spinach is dark green and wilted.  Turn off the stovetop until you’re ready to serve.

Mix together the coriander and ground pepper, and spread it in an even layer on a plate. Dredge both sides of the salmon in the pepper mixture, so it’s nice and well coated, and then sprinkle a bit with salt and pepper. Oil the grill grate and grill salmon.

When you’re ready to serve, add the rest of the spinach in the pan and sauté until just barely warm.  After plating the salmon, chickpeas and spinach, drizzle spinach with a little balsamic.

I love to use Spaghetti Squash when I want to prepare a healthy and tasty meal without the calories of regular pasta.  The savory Edamame Pesto is perfect as a topping and the recipe works very well as a  next day leftover lunch too.  While you could serve this dish alone for a delicious Meatless Monday meal, I served it with a Tandoori Chicken that Greg grilled.

Since there’s just two of us I actually just cooked 1 spaghetti squash and used the extra pesto for appetizers at a party a few days later.  Just spread some creme cheese on a cracker and top with the pesto…absolutely delicious!

Spaghetti Squash with Edamame-Cilantro Pesto

 Adapted from Cooking Light Cook Smart Eat Well Cookbook (I added more cheese and the pine nuts to the original recipe.)

6 servings

• 2 (2 1/2-pound) spaghetti squash
• Cooking spray
• 1/2 teaspoon salt, divided
• 1 1/4 cups chopped fresh cilantro
• 1/2 cup vegetable broth or more
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 pound frozen shelled edamame (green soybeans), thawed
• ½ cup grated fresh Parmesan cheese
• ¼ cup pine nuts

Preheat oven to 350°.

Cut each squash in half lengthwise; discard seeds. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender. Cool slightly. Scrape inside of squash with a fork to remove spaghetti like strands to measure about 8 cups. Place in a large bowl. Sprinkle with 1/4 teaspoon salt; toss gently to combine. Cover and keep warm.

Place cilantro, broth, oil, pepper, remaining 1/4 teaspoon salt, garlic, ¼ cup of cheese, pine nuts, and edamame in a food processor; pulse until coarsely chopped. Serve edamame pesto over squash; sprinkle with remaining cheese.

Cooking Tips: Prepare and chill the pesto up to two days ahead, and bring to room temperature before serving. Bake and chill the squash halves a day or two before; it’s actually easier to remove the flesh when it’s cold. Reheat the cold squash in the microwave.

While on a trip to the mountains about seven years ago, Greg and I were fortunate enough to discover the Ranch Keystone Restaurant. The view from our table was breathtaking and the food some of the best I’ve ever tasted in a restaurant.  They serve a 6 course meal that ends with the waiter walking you over to a comfortable couch in front of a blazing fireplace for dessert.  It was truly an amazing restaurant that I will always remember fondly and may get back to someday.

My favorite dish at the Ranch was their delicious Beef Mushroom soup which had a surprising ingredient in it…dried cherries!  It had a rich broth and tender beef with a sweet bite of cherry every so often.

I found that I had to experiment to develop a soup that gave us that same blend of unique flavors that I remembered.  There just didn’t seem to be a recipe out there that pulled it all together.

We enjoyed this soup very much on a snowy day a few days ago.  Greg was shoveling a foot of snow and really appreciated the delicious and hearty lunch when he came in.

This recipe was originally published on my site several years ago but I’ve tweaked since then so thought I’d publish again.

Beef and Mushroom Soup

• 2 tablespoons olive oil
• 1 pound boneless beef chuck roast, cut into 1/2-inch cubes
• Salt and pepper
• 2 large carrots, peeled, diced
•  1 large onion, sliced thinly and cut into bite sized pieces
• 3  bay leaves
• 2 teaspoons dried thyme (or several tablespoons fresh thyme)
• 6 cups (or more) beef broth (I use 3-4 cans)
• 6 ounces brandy
• 1 14-ounce can diced tomatoes in juice
• 3 cups coarsely chopped spinach leaves (or other dark leafy vegetable – I’ve also used napa cabbage with good results)
• 10 ounces sliced brown mushrooms
• 4 ounces dried cherries
• White pepper and salt (to taste and if needed)

Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes.  Remove beef from pot.

Add onion and thyme to the pot and saute for about 10 minutes to carmelize.  Add diced carrots and bay leaves. Sauté 10 minutes.  Add beef back to pot.

Add 6 cups (or more) beef broth, brandy, tomatoes with juice, and chopped spinach. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 30 minutes. Add cherries and mushrooms and simmer about 20 minutes more.

Season to taste with salt and white pepper.

Ok, I admit it…I don’t really care who wins this year because the two teams I love, Broncos and 49ers, are not in it.  But, on a good note, that just means I can relax and enjoy the game, the commercials, and of course the food!

For a fun and casual party this Sunday you can let your guests serve themselves so you can enjoy the day.  Tasty self serve sandwiches are just the right approach for you to insure your guests have fun and for you to enjoy the party too.   With the slow cooker on warm, your guests on can dine at their leisure and have a fabulous time.

For those carb conscious guests, you can also serve low carb tortillas, warmed and wrapped in a towel (so they stay soft).  I actually like it better that way whether there’s less carbs or not!

An easy and delicious dish to prepare, you’ll be able to have fun game day or at any other gathering with friends and family.  Enjoy!

Party Pork Sandwich with Crunchy Slaw

• 1 4 ½ lb pork tenderloin
• 1 large red onion, chopped
• 2 ½ cups barbecue sauce
• ¾ cup water (for a twist add beer or cola instead)

• ½ cup sour cream
• ½ cup mayonnaise
• Prepared horseradish to taste
• Rolls and/or tortillas
• Napa Cabbage Cole Slaw

Place tenderloin in a slow cooker.  Lay chopped onion on top and pour 1 ½ cups barbecue sauce and water over roast.

Cover and cook on high 6 hours or until the meat is tender and shreds easily.  Shred meat and add more barbecue sauce.  Cook on low about 1 hour longer.

Mix sour cream, mayo and horseradish and place in a bowl for guests to serve themselves.  Prepare Cole Slaw.  Serve on the side with the horseradish mixture and let guests serve themselves at the party!

This stir-fry is the perfect meal for tonight!

Stir-fry meals are easy to make and you don’t need a stir-fry pan (although they’re fun to use).  Just chop some fresh ingredients and use very little oil.

I used sesame oil in this dish and it really adds to the flavor.  I don’t recommend just using Pam if you want yummy Asian tastes. You can still have a great meal without sacrificing flavor if you stir-fry because the process uses so little oil.

Greg and I had this for dinner recently and then had the leftovers for lunch the next day.  I’ll be preparing this delicious meal again soon with chicken, and perhaps grapefruit.

Pork Tenderloin Stir-Fry with Mandarin Chili Sauce

Inspired by Bon Appétit Magazine

 Makes 4 servings
Only 35 minutes

1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
1 tablespoon cornstarch
salt and pepper
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
1/4 cup Asian chili garlic sauce
3 teaspoons sugar
2 tablespoons soy sauce
1/4 teaspoon Chinese five-spice powder*
1 large bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded
Red or yellow bell pepper cut into 1 inch bite size slices

1 can Mandarin Oranges 15 oz, drained
5 green onions, thinly sliced on diagonal, divided

Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add chili sauce mixed with the sugar, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, bell peppers and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Add Mandarin Orange Slices. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

Serve over steamed Jasmine Rice.

*five-spice powder can be found in the spice section of most supermarkets.

The result was a quick and easy meal that was delicious.  The Thyme butter sauce gives this simple pork meal an upscale feel so you can serve it at dinner parties too.  The leftovers were tasty for lunch the next day…especially with the Roasted Potato and Green Bean Salad. Photo shown below is the Pork Loin Chop version with Roasted Potato and Green Bean Salad.

Pork Cutlets with Thyme Butter Sauce

Inspired by a Veal recipe in Bon Appetit – March 2006

4 servings

• 1 small pork tenderloin, cut to 1/2-inch thickness  cutlets
• 2 cups panko (Japanese breadcrumbs)*
• 1/2 cup all purpose flour
• 2 large eggs
• 1 cup dry white wine
• 1 cup low-salt chicken broth
• 2 teaspoons dried french thyme leaves
• 1/4 cup sliced shallots
• ½ cup sliced mushrooms
• 8 tablespoons (about) chilled butter, cut into tablespoon-size pieces, divided
• olive oil
• 4 tablespoons whipping cream
• 2 teaspoons chopped fresh chives

Sprinkle pork with salt and pepper. Place panko in large paper plate. Place flour in another paper plate. Whisk eggs just to blend in a medium bowl. Working in batches, coat pork loin chops in flour, then egg, then panko, pressing gently to adhere. Place on rimmed baking sheet. (Can be prepared 2 hours ahead. Cover and chill.)

Preheat oven to 400°F. Melt 2 tablespoons butter in heavy oven proof skillet over medium-high heat. Working in batches and adding more butter by tablespoonfuls as needed, cook pork until browned, about 2 minutes per side. Transfer skillet to oven and bake for about 15 minutes or until pork temp reaches just below 140.  Let rest in pan.

Place wine, broth, thyme, mushrooms and shallots in heavy large skillet. Cook over medium heat until liquid is reduced almost to glaze, about 10 minutes. Add 6 tablespoons butter, 2 tablespoons at a time, whisking constantly and blending well between additions. Whisk in cream. Remove from heat.   Add Pork cutlets to pan and drizzle some sauce over them.  Sprinkle with Chives.

*Available at many supermarkets and at Asian markets.

As you probably notice on my Food Musings, I tend to prepare fish dishes quite often.  The reasons are simple…fish is a healthy alternative to meat and you can flavor it in many different ways.  Cod is moist and flakey without a “fishy” taste.  In other words, the flavors you get are what you put into the dish.

Other reasons to prepare fish for dinner are that fish is relatively inexpensive, and it’s a quick and easy weeknight meal.  I understand that chefs on television (and in cooking classes) will tell you to only purchase fresh fish but that can get quite expensive.  Instead, I purchase my fish frozen from Costco or the supermarket and take out only what I need for the meal.  Usually that’s 2 nice filet pieces for Greg and I (unless I’m using a thinner fish such as tilapia or trout).  There might be a slight difference to the taste when using frozen fish as opposed to fresh but I believe that even fresh fish has been frozen somewhere along the distribution path to your grocery store.  So what’s the difference?

I tend to decide in the morning what I’m going to prepare that evening and will take out frozen fish and let it thaw in the refrigerator.  Usually my fish recipes can be made in less than 30-40 minutes making them an excellent dinner choice any night of the week.

The sweet and spicy orange glaze on this delicious fish dinner will make you think you’re eating a dish laden with calories.  But, be prepared, there’s only 208 calories…so, with a light salad, your diet can afford a glass of chardonnay with it!

Broiled Cod with Orange Chili Glaze

4 servings (serving size: 1 fillet)

• 3 tablespoons orange marmalade
• 2 tablespoons rice vinegar
• 1 teaspoon chopped fresh or 1/4 teaspoon dried herb (basil or dill – I used fresh dill)
• 1/8 teaspoon crushed red pepper
• 1 garlic clove, minced
• 3/4 teaspoon salt, divided
• 4 (6-ounce) cod or other firm white fish fillets (about 1 inch thick)
• 1/4 teaspoon lemon pepper
• Cooking spray

Preheat broiler.

Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.

Sprinkle the fillets with 1/2 teaspoon salt and lemon pepper. Place the fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillets evenly with glaze. Return to oven; broil for an additional 3-4 minutes or until the fish flakes easily when tested with a fork.

Recipe inspired by a Sea Bass recipe in Cooking Light Magazine

“Place posts its on your choices.” I said to Greg as I handed him my Cooking Light Cookbook.  With the new year we’re both trying to eat lighter and exercise more effectively.  So…by letting Greg choose some recipes, I’m able to insure that we’re both happy with what I prepare for dinner.  I think he had fun choosing what he’d like to try and, I have to admit that some of his choices surprised me.

Greg’s picks were mostly Asian and Mexican dishes that I’ll be trying over the next few months.  This Asian Chicken Noodle and Vegetable Salad reminded me a little of the Spring Roll Salad I posted a few years ago and have made several times since then.

It’s tangy and crunchy with those delicious Asian flavors that I crave, but without the high calorie count.  Since it’s quick and easy you can make this any night of the week.  Bon Appetit or ボナペティ!

Asian Chicken Noodle and Vegetable Salad

4 servings (serving size: 2 cups)

Recipe adapted from Cooking Light Cook Smart Eat Well Cookbook

Takes about 40 minutes

• 6 ounces uncooked rice noodles
• 2 cups cubed skinless, boneless rotisserie chicken breast
• 1/2 cup matchstick-cut carrots
• 1/2 cup chopped colored pepper
• 1/3 cup chopped green onions (about 3)
• 1 can sliced water chestnuts, drained
• 1/4 cup asian chili sauce (such as Sriacha)
• 2 teaspoons Splenda
• 2 tablespoons canola oil
• 1 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon grated peeled fresh ginger
• 2 tablespoons chopped unsalted, dry-roasted peanuts
• Cilantro – chopped

Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.

Combine chili sauce and next 6 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts and cilantro. Serve immediately.

Greg and I attended an awesome auction for the Vera Bradley Foundation for breast cancer and, to our delight, saw that this hand painted bowl had been signed by Larry Thomas, the actor who played the Soup Nazi.  Ours was the winning bid and we still treasure this fun piece.

During that silly episode, Newman (another character), salivates over a bowl of Mulligatawny.  I have to confess that I never knew what kind of soup that was until I ran across this recipe in a Cooking Light Cookbook.  There’s just nothing better than a delicious hot soup on a winter day and since we tend to love Indian food flavors I prepared it a few weeks ago.

You won’t believe the flavors that pop from this low cal, easy to prepare meal!  We served it with store bought Naan (an Indian flatbread) and a light cucumber, tomato and green lettuce salad.

Cooking Tip – According to Cooking Light – Cook Smart Eat Well cookbook, the name of this highly seasoned Indian soup means “pepper water.” It gets quite a kick from the combination of curry powder, ground ginger, and crushed red pepper, but you can halve those ingredients if you don’t like spicy foods.  I actually used just a bit more spice as we tend to like spicy foods very much.

Spicy Mulligatawny

4 servings

• 1 tablespoon vegetable oil, divided
• 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup chopped peeled Gala or Braeburn apple
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder (I use a high quality Indian curry from Penzey Spices)
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/3 cup mango chutney
• 1/4 cup tomato paste
• Chopped fresh parsley (optional)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Recipe from Cooking Light – Cook Smart, Eat Well Cookbook