Corned Beef with Potatoes, Carrots and Cabbage

Corned Beef with Potatoes, Carrots and Cabbage 

A classic Irish-American meal, this corned beef and cabbage dish features tender, salt-cured brisket simmered until fork-soft alongside hearty potatoes, sweet carrots, and buttery, tender cabbage leaves. Slow-cooked in a rich, savory broth infused with pickling spices, this comfort food staple delivers a briny, savory flavor that is perfect for St. Patrick’s Day or a cozy family dinner.

Makes 6-8 servings

6 cups water
2 bay leaves
2 garlic cloves, cut in half
1 1/2 tsp. peppercorns
1/4 cup dry sherry
3-4 pound corned beef with enclosed seasoning packet 
10 yellow potatoes, quartered

5 carrots, peeled and cut into chunks
1/2 head cabbage, leaves separated

1. Place the water, bay leaves, garlic, peppercorns, sherry and corned beef with seasoning packet in a 6 quart slow cooker.
2. Cook on low for 8 hours.
3. Remove corned beef from the cooking liquid; Transfer almost all of the cooking liquid to a large pot.
4. Return the corned beef to the slow cooker to keep warm.
5. Add the potatoes and carrots to the pot; bring the liquid to a boil and cook for 5 minutes.
6. Add the cabbage to the pot and cook for an additional 5-10 minutes or until the vegetables are fork tender.
7. Strain the vegetables; carve the beef and serve warm.

Enjoy!

Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

adapted from The Barefoot Contessa Cookbook© by Ina Garten

I have never had French onion soup without the gooey cheese on top but if Ina Garten tells me to try it then I try it. I was thinking it might be lower in calories but once you put the brandy, sherry and wine it, its still a lot. I still prefer the gooey cheese pull but this was nice as well.

Makes 3 servings

1 1/4 lb. yellow onions, halved, and sliced 1/4-inch thick (about 4 cups)
4 Tbsp. butter
1 small bay leaf
1/4 cup medium-dry sherry
1/4 cup brandy
3/4 cup good dry white wine
2 cups Homemade beef stock or canned broth
2 cups Homemade chicken stock or canned broth
1/4 teaspoon freshly ground white pepper
Kosher salt

Freshly grated Parmesan cheese
Parmesan croutons

1. Melt the butter in a pot over a medium-high heat,; Sauté the onions butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. 
2. To prevent a fare up, remove the pan from the heat and add the sherry and brandy.
3. Return the pan to the heat and simmer uncovered for 5 minutes; Add the white wine and simmer uncovered for 15 more minutes.
4. Add the beef and veal stocks along with the pepper. 
5. Bring to a boil, then simmer uncovered for 20 minutes.
6. Remove the bay leaf and taste for salt and pepper.
7. Ladle into bowls, sprinkle with grated Parmesan cheese and serve Parmesan Croutons on the side.

Enjoy!

Chinese BBQ Pork

Chinese BBQ Pork

adapted from Sara's Weeknight Meals

This tastes like the pork I could get at Asian restaurants when I lived in Massachusetts but without all the red food coloring. Since moving to Central Pennsylvania, I can not find it at anywhere.

According to Marion's Kitchen, "[t]he difference between light soy sauce and dark soy sauce is mainly what they are used for. Light soy sauce is saltier and used more for flavour, and dark soy sauce is generally thicker, less salty and slightly sweeter than light soy sauce, so ideal for adding colour."

If the pork is getting too charred while broiling, cover it with a piece of foil.

Makes 4 servings                                                              6 WW points / serving

1 lb. boneless pork butt, well trimmed, cut in half lengthwise

1 Tbsp. sugar substitute

1 Tbsp. light soy sauce

1 Tbsp. dark soy sauce

1 Tbsp. hoisin sauce

1 Tbsp dry sherry

1 Tbsp. black bean sauce

1 tsp. sesame oil

1/8 tsp white ground pepper

1 tsp. honey

Cooking spray

Combine all of the ingredients except the pork into a storage container that will accommodate the pork.

Add the pork turning to coat; Cover and refrigerate over night.

Preheat the broiler.

Line a roasting pan with foil for easier clean up.

Place a rack coated with cooking spray on top of of the prepared pan; add about 1/4 inch of water to the pan.

Remove the roast from the marinade; microwave the remaining marinade for about a minute to kill off any microbes that me be contained within.

Place the pork on the prepared rack; place in over; The pork should be about 4 inches from heat element.

Broil until the pork is beginning to char, about 8 minutes; turn the pork.

Brush with reserved heated marinade; Continuing cooking about another 8 minutes until an instant read thermometer registers 155F.

Remove the pork to a cutting board; Cover and let rest 10 minutes.

Cut the pork thinly, about 1/4 inch think, prior to serving.

Enjoy!

Dumpling Soup with Vegetables

Dumpling Soup with Vegetables

adapted from Food Network Magazine December 2010

Wonton soup is one of my favorites. Amping it up with a bunch of vegetables just makes it better.

Makes 4 servings                                                        2 WW pp / serving

2 cups homemade chicken stock or low sodium chicken broth
1 Tbsp. dry sherry 
1/2 tsp. sugar substitute
1/2 -inch piece ginger, peeled and thinly sliced
2 3-inch strips orange zest
Kosher salt and freshly ground pepper
1 scallions, sliced, white and green parts separated
1/2 cup sliced button mushrooms
1 medium carrots, thinly sliced
1/2 cup cabbage leaves, thinly sliced
8 frozen chicken dumplings
Soy sauce, for drizzling (optional)

1. Combine 1 cup water, stock, sherry, sugar, ginger, orange zest, salt, and pepper to taste in a pot. 
2. Cover and bring to a boil over high heat. 
3. Add the scallion whites, mushrooms and carrots. 
4. Simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
5. Add the cabbage, dumplings and scallion greens. 
6. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. 
7. Divide the dumplings and soup among bowls. 
8. Drizzle with soy sauce, if desired.

Enjoy!

Kung Pao Chicken

 Kung Pao Chicken

adapted from Food & Wine

This is a mildly spicy version of kung pao chicken but beware if the tiny Thai chiles they really pack a punch. The traditional version is usually made with boneless chicken thighs but I lightened it up by using chicken breasts.

Szechuan peppercorns,, small Thai chiles and Furikake seasoning are available online or in Asian markets.

Makes 4 servings                                                                            

1 WW Blue points / serving without rice  4 WW Blue points / serving with rice

Cooking spray

1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces

1 scallion, finely chopped

1 Tbsp. sliced peeled fresh ginger

1/2 tsp. Szechuan peppercorns

8 dried small Thai chiles

2 cloves of garlic, thinly sliced

1 Tbsp. rice vinegar

1 Tbsp. soy sauce

1 tsp. sugar substitute

1 tsp. dry sherry

1 tsp. potato starch

2 Tbsp. chopped roasted cashews or peanuts

Furikake seasoning, for garnish (optional)

2 cups cooked rice for serving (optional)

1. In a pan coated with cooking spray, cook the chicken until cooked through, about 4 minutes. Transfer the chicken to a bowl and set aside.
2. Recoat  the pan with cooking spray. Add the scallion, ginger, peppercorns, chiles and garlic; cook until fragrant, about 45 seconds.
3. Return the chicken to the pan. Stir in the vinegar, soy sauce, sugar substitute, soy sauce, wine and potato starch. Cook until the sauce is thick and fragrant, about 1 minute.
4. If using rice, mold the rice in the center of the dish and spoon the chicken around the sides.
5. Sprinkle with furikake seasoning and nuts before serving.

Enjoy!

Asian Flavored Chicken with Walnuts

Asian Flavored Chicken with Walnuts

adapted from Nutrition Action Healthletter, March 1994 

I like to season my Asian style dishes with Penzey's Szechuan Pepper Salt. I use it in place of the kosher salt and ground black pepper to season the chicken while sautéing. It can be served on it own or over rice but don't forget to count the extra points.

Yield: 3 Servings                    1 WW Blue point / serving

1 1/2 boneless, skinless chicken breasts cut into 1 inch pieces

Kosher salt and freshly ground black pepper, to taste

2 Tbsp. soy sauce

1 Tbsp. water

1 1/2 tsp cornstarch

1 Tbsp. dry sherry or chicken stock

1/2 tsp sugar substitute (optional)

1/2 tsp grated fresh ginger

1/4 tsp crushed red pepper flakes

pinch of kosher salt

Cooking spray

1/2 bell peppers cut into thin strips

3 scallions, diagonally sliced into 1-inch lengths

2 Tbsp. walnut halves

1. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar (is using), ginger, red pepper, and salt.
2. In a wok or large skillet coated with cooking spray cook the bell peppers and scallions for 2 minutes, remove from the pan and set aside. 
3. Add the walnuts and stir-fry for 1 to 2 minutes until fragrant. Remove and add to the peppers and scallions. 
4. Re-spray the pan with cooking spray and cook the chicken seasoned with kosher salt and pepper until browned on all sides but not fully cooked, about 3-4minutes. Remove from the pan and set aside in a bowl separate from the peppers, scallions and walnuts.
5. Add the rest of the oil chicken and cook until browned on all sides but not cooked through, about 3-4 minutes.
6. Return the rest of the chicken to the pan and cook for 2-3 minutes or until the chicken is cooked through.
7. Stir in the soy mixture. Cook and stir until bubbly and slightly thickened.  
8. Stir in the vegetables and walnuts, cover and cook until heated through, about 1-2 minutes.

Enjoy!

Trout with Basil Sauce with Sherry Creamed Sugar Snap Peas & Mushrooms

After two weeks in Europe, you can not expect us to give up rich sauces cold turkey. We are easing our way back into a healthier diet ....... The CSA farm share provided us with a plethora of snap peas this week which will help in more ways than one.

Broiled Trout with Basil Sauce
adapted from Gourmet September 2000

1/2 cup fresh basil
2 Tbsp fresh parsley
1 small garlic clove
2 tablespoons  olive oil
1 1/2 teaspoon water
1 1/2 teaspoon lemon juice
Kosher salt & Freshly ground black pepper
1 lb. trout fillets
Nonstick cooking spray

Preheat broiler.
Meanwhile puree the basil, parsley, and garlic together in a small food processor or blender. Add the oil, water, lemon juice, and salt and pepper to taste and purée.

Arrange fillets, skin sides down,on a baking sheet coated with cooking spray. Season the fish with with salt and pepper. Broil until just cooked through, about 7 minutes.

Serve fish topped with the sauce.

Sherry Creamed Sugar Snap Peas & Mushrooms
adapted from  Food & Wine April 2015

2 tablespoons olive oil
1/4 pound mushrooms, cut into 1-inch pieces
Salt
1/2 shallot, minced
1/2 pound sugar snap peas, strings discarded, halved 
1/4  cup dry sherry
1/4 cup heavy cream
1 1/2 teaspoons lemon juice

Cook the mushrooms in 1 tablespoon of oil with a generous pinch of salt until they are browned and crisp. Add the shallot and the remaining oil and cook until the shallot is softened. Add the snap peas to the skillet and cook, stirring, for 1 minute.

Add the sherry to the skillet and simmer until reduced by half then add the cream and simmer until the mushrooms and snap peas are coated in a light sauce. Stir in the lemon juice and season with salt. Serve along side the fish.