Perfect Medium Rare Roast Beef

Today I wanted to share my favorite way to cook roast beef. The technique comes from The Yellow Farmhouse Cookbook by Richard Kimball, Editor of Cook's Illustrated magazine. (This is the same cookbook that has my favorite Blueberry Boy-Bait recipe!)

Davey Baby picked out this 4 lb. boneless blade roast @ Hannaford. I rinsed it off and patted dry with paper towels. Salt & pepper the roast.

Heat your oven to 250 degrees. While the oven is warming, heat 2 tablespoons olive oil in a dutch oven on the stove. Add the roast and brown thoroughly on all sides.

Place in oven and cook 40-50 minutes until the internal temperature reaches 110 degrees. I like to use my cast iron dutch oven because it can go from stove top to oven.

Increase oven temp to 500 degrees and cook until the internal temp reaches 130 degrees, 15-20 minutes more.

Remove from oven and let it sit 20 minutes before carving.

This produces a perfect medium-rare roast. If you prefer roasts more well done (although the more you cook it the dryer and tougher the meat) cook it to an internal temp of 140 degrees but no higher. After 140 degrees the meat loses it's juices and becomes stringy and tough.

I boiled the potatoes and carrots on the stove top and we had a delicious Sunday supper.

Enjoy!

American Egg Board News & Giveaway!

I was enthused when the American Egg Board forwarded me this new information about eggs and their cholesterol content:

According to new United States Department of Agriculture (USDA) nutrition data*, eggs are lower in cholesterol than previously thought. The USDA recently reviewed the nutrient composition of standard large eggs, and results show the average amount of cholesterol in one large egg is 185 mg, 14 percent lower than previously recorded. Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day.

The analysis also revealed that a single large egg now contains 41 IU of Vitamin D, an increase of 64 percent from 2002. Eggs are one of the few foods that are a naturally good source of Vitamin D, which plays an important role in calcium absorption, helping to form and maintain strong bones. The amount of protein in one large egg - 6 grams of protein or 12% of the Recommended Daily Value - remains the same. The high-quality protein in eggs provides the energy families need to perform their best on important days.

Eggs are all-natural, and one egg has lots of vitamins and minerals all for 70 calories. At less than 15 cents a piece, eggs are an affordable and delicious breakfast option. For more information on cholesterol and the nutritional benefits of eggs, along with egg recipes and cooking tips, visit http://www.incredibleegg.org/.

*In 2010, a random sample of regular large shell eggs was collected from locations across the country to analyze the nutrient content of eggs. The testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 14% and vitamin D increased by 64% from 2002 values.

This is great news! To celebrate this good news The American Egg Board has offered 1 Money Saving Maine-iac Reader a set of 2 Poach Pods and 1 Egg Timer. These are so cool I want a set!

You know here at the Hewson house we are big on egg breakfasts. Here are a few egg recipes I have shared with you in the past:

• Breakfast In A Mug
• Fiesta Quiche
• Breakfast Pizza
• Toad in the Hole - Cooking with Kids

Want to win?!  Hop over to Money Saving Maine-iac and enter to win a set of 2 Egg Pods and 1 Egg Timer.  Giveaway ends 3/5/11.

Good Luck!

   

Mushroom & Barley Stuffed Bell Peppers

Mushroom & Barley Green Peppers

8 oz. Pkg. button mushroom - chopped (about 2 cups)

2 yellow onions - chopped (about 1 cup)

1 Tablespoon Olive Oil

1 cup cooked pearl barley

1 1/2 cup Monterey Jack cheese (I like the Jalepeno variety)

Salt & Pepper

3 large bell peppers

1 cup marinara sauce

1. 1.Preheat oven to 350 degrees.
   
   2.Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
   
   3.Stir in the barley, salt & pepper to taste. Stir in 1 cup of the cheese and set aside.
   
   4.Rinse the bell peppers. Slice in half from top to bottom. Remove and discard the seeds and pith.
   
   5.Spread the marinara sauce on the bottom of a 9 X 13 pan.
   
   6.Stuff pepper halves your mushroom and barley mixture.
   
   7.Sprinkle tops of peppers with remaining 1/2 cup of cheese.
   
   8.Tent the pan loosely with aluminum foil.
   
   9.Bake for 30 minutes or until the peppers are tender.
   
   10.Remove the foil during the last 10 minutes of baking

I love that I created this recipe myself and that you can change the flavor by changing the cheese to whatever you have on hand. When cooking the barley for this dish I like to add 1 Knorr vegetable boullion cube to the cooking water.


Enjoy!

   

Ginger Carrot Soup

I have been wanting to try Earthbound Farm's Ginger Carrot Soup recipe for a very long time.  With this sale I was able to pick up 4 bags of organic carrots for free.  I've made 2 batches of this delicious soup!  Freezing the second batch for future lunches.

Ginger Carrot Soup

Ingredients:

2 Tablespoons canola oil or olive oil

1 piece (3 inches long) fresh ginger, peeled and coarsely chopped

1 small yellow onion, coarsely chopped

4 cups peeled, sliced carrots (about 1 1/4 lb.)

5 cups vegetable stock or low sodium vegetable broth

1/2 cup orange juice

Pinch of ground nutmeg

Sea salt, to taste

Freshly ground black pepper, to taste

Creme fraiche or sour cream, as garnish

Heat the oil in a large saucepan over medium heat. Add the ginger and onion; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Note: I used only a two inch piece of ginger in the second batch and liked it better. I couldn't taste the carrots in the first batch. Too much ginger for my taste buds.

Add the carrots, stock and juice. For the stock I substituted 3 Knorr vegetable bouillon cubes & 5 cups water. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the carrots are very tender, about 45 minutes.

Puree the soup in the saucepan using an immersion blender. Or allow the soup to cool a bit, then puree it in a blender or food processor and return it to the saucepan. If you like a smoother texture, pass the pureed soup through a sieve.

Add the nutmeg, plus salt and pepper to taste. If the soup is too thick, thin it with more water or stock.

To serve the soup chilled, refrigerate it until cold, at least 6 hours or up to 5 days. To serve the soup warm, heat it slowly over medium-low heat. Serve the soup garnished with a spoonful of creme fraiche. If desired, create a swirl pattern in the soup by dragging the tip of a knife or fork through the white creme fraiche into the orange soup. Note: I tried to get fancy with our soup bowls but I just couldn't get the sour cream to 'swirl'. I think if the sour cream was at room temp. first I may have had better luck. :)

This was such a bright and cheery soup to serve , a perfect foil for our blank landscape outside. The flavor was amazing! I strongly recommend trying this recipe. I actually 'felt' healthier eating this soup! 

 

Peanut Butter Cup Cookies

I had one last bag of Reese's Peanut Butter Bells still languishing in the pantry after Christmas.  It was either sit down and devour the entire bag while reading a juicy novel or bake something the entire family could enjoy.  I decided the latter was a healthier option for me!  I found this fantastic recipe in Goodness Gracious, Recipes for Good Food and Gracious Living.

 Ingredients:

2 1/4 cups flour

1/3 cup cocoa

1 teaspoon baking soda

1/2 tsp. baking soda  - typo!

1/2 tsp. salt

1 cup butter

3/4 cup smooth peanut butter

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 tsp. vanilla

2 eggs

10 oz. peanut butter cups, coarsely chopped

1 cup ( 6 oz.) semisweet chocolate chips

Preheat the oven to 350 degrees.  Combine the flour, cocoa, baking soda, and salt.  In a large bowl, beat the butter, peanut butter, sugars, and vanilla until light and fluffy.  Add the eggs , one at a time, beating well after each addition until throroughly blended.  Stir in the dry ingredients until smooth. 

 Do you remember Linus's line in "It's The Great Pumpkin"?  "YOU DIDN'T TELL ME YOU WERE GOING TO KILL IT!"

That's what popped into my head when I began chopping up the cute little Christmas bells. 

Fold in the peanut butter cups and chocolate chips.  Spoon 2 tablespoons dough (Pampered Chef large cookie scoop is perfect for this) about 2 inches apart onto an ungreased baking sheet.  Bake until slightly firm to the touch, but not brown, 10-13 minutes.  Cool for a few minutes before transferring from the baking sheet to a wire rack to cool completely.  Makes about 3 dozen.

"For a serious sweet tooth, these cookies will not disappoint you"

   

Ariel's Salsa

Do you know I have NEVER made salsa?  Nope.  I buy it or my lovely daughter in-law makes it fresh and brings it family functions.  It was always one of those mystery recipes that I wanted to, but was never really driven to, try creating on my own. 

This January I created a list of foods I always wanted to try creating on my own.  Fresh Salsa was at the top of the list and with Super Bowl approaching the timing couldn't be better.  My daughter in-law, Ariel, passed her basic salsa recipe along to me, and it couldn't be simpler!

 You will need:

1.  7-8 Vine Ripe tomatoes - chopped small  (I chose to use Roma because they were half the cost this week!)
2. 1 Jalapeno pepper.  - minced fine (The day I shopped for ingredients I discovered my store didn't have any so I chose 1 Cubenelle pepper instead .)
3. 1 Yellow onion - minced fine
4. Tabasco Sauce  - To taste.

 I hand chopped the tomatoes because I like a big bite of tomatoes on my nachos and chopped the onion & pepper together in my mini Cuisinart. Yes I like it chunky.  :)

You can serve it fresh and it is very good this way. Ariel recommended. and I now agree, to let it set overnight to increase the flavor.  Drain in a fine sieve before storing in an air tight container and again before serving.

I warmed the tortilla chips in a 200 degree oven before indulging. Mmmmmmmmm......... So good! 

Who knew it was that simple?  I can't believe it took me this long to try preparing this.  One recipe crossed off my 'Want To Learn How' list.  Eleven more to go!

   

Kielbasa Apple Kabobs

I wanted a quick hot lunch for the weekend and when I saw this Kielbasa Apple Kabobs recipe on the Whole Foods site I new I wanted to try it.  I had all the ingredients in our pantry and it looked so simple and flavorful.

 Ingredients:

10 to 12 bamboo or metal skewers

1 pound cooked kielbasa sausage

1 large onion

1 red apple, such as Braeburn or Gala apples, cored

1 tart green apple, such as Granny Smith, cored

1/4 cup lemon juice

1/4 cup olive oil

2 teaspoons freshly ground black pepper

1 teaspoon salt

If using bamboo skewers, soak them in water for 30 minutes before grilling.

Cut kielbasa, onion and apples into 2-inch pieces.

Combine in a bowl the lemon juice, olive oil, black pepper and salt. Pour over Kielbasa, apples and onions.  Toss to coat.

 

Preheat grill to medium high. Thread pieces of sausage, onion and apple pieces on skewers, alternating them. Grill 3 to 5 minutes each side, until apples and onions are slightly blackened on edges, yet still crisp inside, and sausage is very hot. We broiled ours on high in the oven, 3 to 5 minutes each side.  Serve immediately.

I served this with potatoes because it was was we had on hand but I sure wished I had picked up Sauerkraut.  :)  This simple recipe is definitely a keeper, sweet & salty deliciousness!

   

Italian Pasta & Bean Soup

It's perfect soup weather isn't it? So cozy up to the table and enjoy a bowl of warmth with us. This week I chose an Italian Pasta & Bean Soup recipe that I found in the November 2010 issue of Woman's Day. I chose it for it's simplicity and ease. I found it to be a quick, pleasing dinner to create on the nights we have hockey and basketball practices or for lunch on days like today. It's beautiful outside and they don't want to take their skates off and come in. Let's take lunch out to them instead!

Italian Pasta & Bean Soup

Woman's Day November 2010 

Ingredients:

1 Tbsp. plus 2 tsp. extra-virgin olive oil

1 medium onion, chopped

2 Tbsp. minced garlic

6 cups reduced -sodium chicken broth

(I used 3 Knorr bouillion cubes and 6 cups water)

1 1/2 cups farfallini (bow tie pasta)

2 cans cannellini beans rinsed and drained

1 can 14.5 oz. diced tomatoes in juice

1/2 cup chopped parsley

1/4 cup grated Parmesan 

1.) Heat 1 Tbsp. of the oil in a 3-qt. saucepan over medium-high heat. Add onion and saute 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.

2.) Add broth and bring to a boil.  Add pasta and cook 5 minutes.

3.)  Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.

4.) Stir in parsley, cheese and remaining 2 tsp. oil.

The best part of this soup is that the ingredients were everything I always have on hand in my cupboards. So fast to prepare and a ton better than canned soup. Now I want to join them for some winter fun so I'm out of the kitchen!

*Note- You can create a vegetarian Italian Bean & Pasta soup by simply substituting vegetable bouillion/broth for the chicken.

   

Pumpkin Waffles

We're back to school this week.  I wanted to start the day off with a delicious and nutritious breakfast.  Their eyes lit up when they saw the waffle maker on the counter!

I was able to pick up a fantastic deal on Farmer's Market Organic Pumpkin on Amazon.  It is what inspired today's breakfast.  I've tweaked this recipe over the years.  Try it.  Enjoy it.  Let me know how it was for you because your feedback will help me to fine tune it more.

Pumpkin Waffles

Ingredients:

1/2 cup light brown sugar

6 Tbsp. cornstarch

1 1/4 cups all purpose flour

1 1//4 cups whole wheat flour

3 tsp. baking powder

1 tsp. salt

3 1/2 tsp. cinnamon

4 tsp. ginger

1/2 tsp. cloves

1/2 tsp. nutmeg

4 large eggs, divided

2 cups buttermilk (can substitute skim)

15-16 oz. can pureed pumpkin

8 tablespoon unsalted melted butter, warm

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Sift together remaining dry ingredients and whisk together with the cornstarch and brown sugar.

3. Separate eggs: yolks go in a large bowl and whites get set aside in a medium bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites for a couple of minutes with a hand mixer on high until stiff peaks form. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter!

You can divide this recipe in half. We had 18 Waffles out of this batch and served them with pure maple syrup and orange wedges. What a delicious and nutritious start to our day.

Enjoy!
 

   

Organic Coconut Peanut Butter Cocoa Recipe & Review

Oh the weather outside is frightful..................

I feel like warming up the house with baking when a winter storm hits. However this isn't just a storm. This is a blizzard and we are getting 12-18 inches of snow! I didn't just want to warm the house. I wanted to wrap my hands around a hot mug and warm my soul with a treat.

Lucky for me a jar of Tropical Traditions Organic Coconut Peanut Butter was delivered to me on Christmas Eve.  Let me tell you, I'm now a HUGE fan of Coconut Peanut Butter Cup Hot Cocoa!  This is a cup of dreamy-ness.
 
Tropical Traditions Organic Coconut Peanut Butter is made from organic peanuts and organic coconut. Two ingredients: nothing else! No fillers, no binders, no sweeteners, and no preservatives. The peanuts are 100% organic Valencia peanuts grown organically by family farmers in New Mexico and Texas. Grown in the dry climate of the southwestern United States, these peanuts are certified organic and free from aflatoxins. The dried coconut is certified organic coconut meat from the Philippines from coconuts that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, their dried coconut products are not treated with sulfites to keep them white. Together, these premium organic roasted peanuts and the premium organic dried coconut are ground together to make a delicious and nutritious spread!

Coconut Peanut Butter Cup Hot Cocoa

4 - 5 servings

Preparation Time: 3 minutes

1/4 cup unsweetened cocoa powder

1/4 – 1/3 cup sugar/honey, more or less to taste*

Dash of salt

1/3 cup water

4 cups whole milk

1 teaspoon vanilla extract

1/4 cup Coconut Peanut Butter

Combine dry ingredients in a medium saucepan and whisk in water over medium heat. Bring to a boil, whisking constantly. Boil for 2 minutes. Whisk in Coconut Peanut Butter.

Add milk and whisk and heat until hot, but do not boil. Remove from heat and whisk in vanilla extract. Serve topping with whipped cream.

*If using honey, use less then you would for sugar. Brown sugar may be used.

The wonderful people @ Tropical Traditions want to give away a jar of their Organic Coconut Peanut Butter to one lucky Money Saving Maine-iac reader!   Just hop over to Tropical Traditions Organic Coconut Peanut Butter Review & Giveaway to enter.



   

Can you wrap up a Kitchen Fairy please?

I only have one gift idea on my Christmas Wish List this year.  A Kitchen Fairy.  Yes indeed I would welcome her with open arms.  

1.)  She could organize my Tupperware cupboard for starters.  I want to open the cupboard without plastic containers and their lids falling out on to my feet and floor.  Yes a nice neat Tupperware cupboard would be lovely.

2.)  She could clean the oven on a regular basis too.  You see when I'm in the throws of baking and I open the oven door that's when I think to myself, "I must remember to clean the oven soon".  But you know.  When the oven door closes it's really easy to forget (or hide!) what's inside.

3.)  She can also help with menu planning.  Between Dad working 2nd. shift, hockey and basketball practices & games, and school activities it is hard to put together a weeks worth of dinner ideas that are fast, edible and healthy too.

4.)  The coffee pot.  I'd love it if she could remember to have it locked and loaded so all I have to do in the morning is pull the trigger. 

5.)  Keep the cookie jar filled with homemade goodies!  I like it when the neighbors stop in and I have something homemade to offer along with a cup of coffee.  Rotate the recipes because although  the boys could continually eat chocolate chip, I need variety.  It's the spice of life I hear.

6.)  Speaking of spices.  Can she remember to throw away the spices that have expired too?  I did this myself this year and I was amazed to find spices outdated by 3-5 years.  Yikes! 

7.)  I'd assign her the task of replacing our glasses and cups too.  It seems everything we own is mismatched.  I can just imagine her waving her magic wand and ..............presto!  I would open the cupboard to find whole sets of juice, milk and ice tea glasses lined up.  Coffee mugs to warm our hands around that not only match but are not cracked or chipped.

8.)  This may be asking alot but if she could ride the broom around daily and the mop as needed, I'd one happy lady.

9.)  I  have all good intention and not enough time to organize new recipes on line or in my cookbook binder.  It would be wonderful to have a little fairy help with that.

10.)  And the last task the kitchen fairy could help with is putting the groceries away.  I know.  Her fairy wings are beginning to droop.  I don't mind going and getting the groceries but by the time I get them home I've already handled them 4 times.  If she could just put them in the cupboard I would be so grateful. 

What do you think Santa?  Can you wrap up a Kitchen Fairy please?