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FOODY FAVES! COMFORT FOODS RECIPES TO WARM YOU THIS WINTER!


HOME – FASHION – FOODY – FITNESSHEALTH  SKINCAREPARENTING –

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FOODY FAVES!

GREAT COMFORT FOOD TO WARM YOU

ON THOSE COLD WINTER DAYS!

Short Rib Stew

  • ACTIVE: 45 MIN
  • TOTAL TIME: 3 HRS 30 MIN
  • SERVINGS: 

When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.

  • ACTIVE: 45 MIN
  • TOTAL TIME: 3 HRS 30 MIN
  • SERVINGS: 

INGREDIENTS

  • Ingredients
    1. 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
    2. 1/4 cup all-purpose flour
    3. 3 tablespoons extra-virgin olive oil
    4. 2 cups dry red wine
    5. 3 cups veal or chicken stock
    6. 6 carrots, cut into 1/2-inch dice
    7. 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
    8. 3 medium parsnips, peeled and cut into 1/2-inch dice
    9. 1 large onion, cut into 1-inch dice
    10. 1/2 pound cremini mushrooms, quartered
    11. 1 tablespoon thyme leaves, chopped
    12. 8 sage leaves, coarsely chopped
    13. Kosher salt and freshly ground pepper

DIRECTIONS

  1. In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
  2. Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
  3. Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.

Food & Wine

RECIPE

Yucatán Pork Stew with Ancho Chiles and Lime Juice

  • ACTIVE: 40 MIN
  • TOTAL TIME: 3 HRS 40 MIN
  • SERVINGS: 

Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks and belly. Here she cooks the stew with pleasantly bitter ancho chiles.

  • ACTIVE: 40 MIN
  • TOTAL TIME: 3 HRS 40 MIN
  • SERVINGS: 
  • MAKE-AHEAD

INGREDIENTS

  • Ingredients
    1. 1/4 cup vegetable oil
    2. 4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
    3. Salt and freshly ground pepper
    4. 2 large white onions, cut into 1/2-inch pieces
    5. 8 garlic cloves, smashed
    6. 1 pound carrots, cut crosswise into 2-inch lengths
    7. 3 ancho chiles, seeded and cut into very thin strips with scissors
    8. 3 bay leaves
    9. Pinch of ground cloves
    10. 1/4 cup fresh lime juice
    11. 6 cups chicken stock
    12. 6 plum tomatoes, quartered lengthwise
    13. 2 tablespoons chopped cilantro
    14. Steamed white rice and sliced jalapeños, for serving

DIRECTIONS

  1. In a very large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.
  2. Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, cloves, lime juice and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes, nestling them into the liquid. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.

MAKE AHEAD

The stew can be refrigerated for up to 3 days. Reheat before serving.

Pot Roast

Recipe courtesy Paula Deen

Prep Time: 10 min
Inactive Prep Time:
Cook Time: 8 hr 0 min
Level: Easy
Serves:6 servings

Ingredients

  • 1 (3-pound) boneless chuck roast
  • 1 1/2 teaspoons House seasoning, recipe follows
  • 1/4 cup vegetable oil
  • 1 onion, thinly sliced
  • 3 bay leaves
  • 3 or 4 beef bouillon cubes, crushed
  • garlic cloves, crushed
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 1/2 cup Chardonnay

Directions

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Cornish Hens with Fruit, Walnuts,

and Honey Apple Glaze

  • Contributed by Quick From Scratch Chicken

INGREDIENTS:

    1. 2 tart apples, such as Granny Smith, peeled, cored, and diced
    2. 2/3 cup dried apricots, cut into thin slices
    3. 2/3 cup raisins
    4. 1 cup walnuts, chopped
    5. 1/4 teaspoon cinnamon
    6. 2 tablespoons melted butter
    7. 1/4 cup apple juice
    8. 2 tablespoons honey
    9. 1/4 teaspoon dried thyme
    10. 1/2 teaspoon salt
    11. 2 Cornish hens (about 1 1/4 pounds each), halved
    12. 1/4 teaspoon fresh-ground black pepper
  • DIRECTIONS

    1. Heat the oven to 425°. In a roasting pan, combine the apples, apricots, raisins,
    2.  walnuts, cinnamon, and butter. Spread the mixture over the bottom of the pan.
    3. In a small bowl, combine the apple juice, honey, thyme, and 1/4 teaspoon of the salt
    4. to make a glaze. Sprinkle the Cornish hens with the remaining 1/4 teaspoon salt and
    5.  the pepper and set them breast-side down on top of the fruit-and-nut mixture. Brush
    6.  the hens with some of the glaze and then cook for 10 minutes.
    7. Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the hens over.
    8. Brush them with more of the glaze, return the pan to the oven, and cook until just done,
    9. about 15 minutes longer. Glaze the hens one final time and serve them with the fruit-and-nut dressing

SERVE WITH

Earthy wild rice or bulgar pilaf will balance the sweet fruit dressing here.

ENJOY!

Pork Chops with Apple, Fennel and Sage

  • TOTAL TIME: 25 MIN
  • SERVINGS: 

Boneless, thin-cut pork chops can be fully cooked in three minutes, a fraction of the time it takes

to cook thicker chops. Here, F&W’s Melissa Rubel Jacobson combines the meat with a

few distinctly autumnal ingredients: sage, apple and hard cider.

INGREDIENTS

    1. 8 boneless, thin-cut pork chops (1 1/2 pounds)
    2. Kosher salt and freshly ground pepper
    3. 1 tablespoon extra-virgin olive oil
    4. 2 tablespoons unsalted butter
    5. 1 leek, white and light green parts only, thinly sliced
    6. 1 fennel bulb—halved lengthwise, cored and thinly sliced crosswise
    7. 1 Fuji apple—halved lengthwise, cored and thinly sliced
    8. 8 small sage leaves, coarsely chopped
    9. 1 cup hard cider

DIRECTIONS

  1. Season the pork chops with salt and pepper. In a very large skillet, heat the olive oil until almost smoking. Cook the pork chops over high heat, turning once, until browned around the edges and just cooked through, about 3 minutes total. Transfer the pork chops to a plate and keep warm.
  2. In the same skillet, melt the butter. Add the leek and cook over moderate heat until tender, about 3 minutes. Add the fennel and apple and cook, stirring occasionally, until softened, about 4 minutes. Add the sage and cook until fragrant, about 30 seconds. Season with salt and pepper, transfer to a platter and keep warm.
  3. Pour the hard cider and any accumulated pork juices into the skillet and boil over high heat until thickened, about 4 minutes. Set the pork on top of the fennel and apples, pour the sauce over the pork and serve at once

 

Wild rice pilaf with cranberries and APPLES

Healthy Version…

Not a true rice at all, wild rice is the unpolished kernels of a wild grass native to the Great Lakes area. Wild rice is cooked differently from true rices —

it requires boiling in a larger quantity of water.

By Mayo Clinic staff
Serves 8

Ingredients

1/4 cup slivered almonds
3 cups water
1 1/2 cups wild rice, rinsed and drained
1/2 cup dried cranberries
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon sugar
2 Granny Smith apples, cored and diced

Directions

Preheat the oven to 325 F. Lightly coat a baking sheet with cooking spray.

Spread the almonds on the baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes. Transfer immediately to a plate to cool.

 

In a medium saucepan, bring 3 cups of water to a boil. Add the rice. Reduce heat and cover. Keep adding water as necessary to prevent the rice from drying out. Simmer until the rice is tender, about 45 to 60 minutes. Pour through a fine-meshed strainer to drain. Return the rice to the saucepan and stir in the dried cranberries. Cover and set aside.

In a small bowl, whisk together the oil, vinegar and sugar.

In a large bowl, combine the rice and diced apples. Add the oil mixture and toss to coat evenly. Serve warm or cold on individual plates. Top with toasted almonds.

Nutritional Analysis

(per serving)

Calories 193 Cholesterol 0 mg
Protein 5 g Sodium 5 mg
Carbohydrate 32 g Fiber 4 g
Total fat 5 g Potassium 201 mg
Saturated fat 1 g Calcium 20 mg
Monounsaturated fat 4 g

Mayo Clinic Healthy Weight Pyramid ServingsDiabetes Meal Plan ExchangesDash Eating Plan Servings

Cranberry and APPLE Wild Rice Pilaf

Ingredients:

Servings:

8-10

Directions:

  1. In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
  2. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
  3. In another saucepan, saute the onions in the butter until tender, about 10-12 minutes. Add APPLES and saute until soft.
  4. Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
  5. Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
  6. Drain the wild rice.
  7. Remove the bay leaves from the white rice and discard.
  8. Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
  9. Serve hot

Read more: http://www.food.com/recipe/cranberry-wild-rice-pilaf-46476#ixzz1Ze5Sohdu

Skillet Apple Charlotte

INGREDIENTS

    1. 3 Granny Smith apples (about 1 1/2 pounds)—peeled, cored and cut into sixths
    2. 2 tablespoons pure maple syrup
    3. 1 tablespoon honey
    4. 3 tablespoons unsalted butter
    5. 4 slices of white sandwich bread, crusts removed
    6. 1 teaspoon sugar
    7. 3 tablespoons apricot preserves
    8. Sour cream for serving
  • DIRECTIONS

    1. Preheat the oven to 400°. In a 7- or 8-inch ovenproof nonstick skillet, arrange the apples snugly, cored side up. Add the maple syrup, honey and 2 tablespoons of the butter and bring to a boil over high heat. Reduce the heat to low, cover and cook, gently shaking the pan occasionally, until the apples are tender, 5 minutes. Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized 7 minutes.
    2. Arrange the bread slices in a square on a work surface. Trim the corners of the slices to form around the size of the skillet. Spread the bread with the remaining 1 tablespoon of butter and sprinkle with the sugar. Arrange the bread over the apples, sugared side up. Bake for 20 minutes, until the bread is toasted. Invert the charlotte onto a plate.
  •       3.  In a heatproof bowl, melt the apricot preserves in a microwave oven for 30 seconds. Spread the preserves over the apples. Cut into wedges and serve warm with a dollop of sour cream.

ENJOY!


 

Active Time
30 MIN
Total Time
3 HR
Yield
Serves : 4

201003-r-focaccia-kale.jpg

© John Kernick

How to Make It

Step 1

In a large bowl, combine the spelt flour with the yeast, water, honey, 1 tablespoon of the olive oil and 3/4 teaspoon of kosher salt and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead just until smooth, no more than 1 minute. Oil the bowl and return the dough to it. Let the dough rise, covered, in a warm, draft-free place until doubled in bulk, about 1 hour.

Step 2

Line a baking sheet with parchment paper. Punch down the dough, then transfer it to the baking sheet and press it into a 12-by-8-inch oval. Brush with 1 teaspoon of the olive oil. Press small indentations all over the dough and sprinkle with the rosemary and sea salt. Let the dough stand uncovered for 45 minutes, until slightly risen. Preheat the oven to 375°. Bake the focaccia for about 30 minutes, until lightly browned all over.

Step 3

Meanwhile, in a bowl, toss the kale with the lemon juice, crushed red pepper and 1 teaspoon of oil. Squeeze the kale gently to soften it, then let it stand for 20 minutes.

Step 4

In a large nonstick skillet, heat the remaining 1 teaspoon of oil. Add the squash, season with kosher salt and cook over moderately high heat until golden, 2 minutes. Turn the squash, add the garlic and cook over moderately low heat until the squash is tender, 5 minutes.

Step 5

Top the focaccia with the kale and squash and bake for 1 minute longer, to heat the vegetables. Scatter the pecorino on top, cut into wedges and serve.

Chef’s Notes

Spelt is a type of wheat with a nutty, sweet flavor. Look for spelt flour in health-food stores.

One Serving 380 cal, 57 gm carb, 11 gm fat, 2.5 gm sat fat, 11 gm protein, 10 gm fiber, 610 mg sodium.

Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10

201009-r-brussels-sprouts.jpg

© Lucy Schaeffer

How to Make It

Step 1

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Step 2

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 10 to 12

201111-r-swiss-chard-and-leek-gratin.jpg

© Con Poulos

How to Make It

Step 1

In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.

Step 2

Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.

Step 3

Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.

Step 4

Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.

Active Time
45 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6

201111-r-squash-stuffed-with-quinoa-and-wild-mushrooms.jpg

© Con Poulos

How to Make It

Step 1

Preheat the oven to 350°. Brush the squash with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip the wedges and roast for 20 minutes, until just tender.

Step 2

In a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over moderately low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.

Step 3

In a saucepan, whisk the cream with the maple syrup. Add the garlic and thyme and simmer over moderately high heat until reduced to 1/3 cup. Discard the garlic and thyme and keep warm.

Step 4

In a medium saucepan, melt 2 tablespoons of the butter. Add the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the bay leaf, thyme and water and bring to a boil. Season with salt and pepper, then add the quinoa. Cover and cook over moderately low heat until the quinoa is tender and the water has been absorbed, about 15 minutes.

Step 5

In a large skillet, melt the remaining 1 tablespoon of butter in the oil. Add the sliced shallots and cook over moderately high heat, stirring, until lightly browned. Add the oyster and shiitake mushrooms and cook until browned on the bottom, 3 minutes. Continue cooking, stirring occasionally, until the mushrooms are browned and tender, 6 minutes more. Stir in the quinoa and parsley and season with salt and pepper.

Step 6

Arrange the roasted squash on plates. Fill each wedge with the quinoa stuffing, drizzle the sauce on top and serve right away.