Sunday, December 6, 2009

hello holidays

Even though Christmas is just a few weeks away I am not feeling the spirit. We went to a Christmas party last night but it was not very Christmasy. So this week I have decided to put myself in the mood. I am wrapping presents, sending cards, and listening to the holiday music channel. Hope you all are feeling the spirit!

Slow cooker Lamb shanks

2 lamb shanks
salt and pepper
olive oil
1 cup fresh sliced mushrooms
3 sliced carrots
1 small diced onion
2 cloves of minced garlic
1 T Worcestershire sauce
1 cup beef broth
1 can of diced tomatoes(undrained)
2 T fresh minced rosemary
1/2 tsp dried oregano
1 bay leaf
1/8 tsp cinnamon
1 mild flavored beer

Heat olive oil in pan, salt and pepper shanks. Brown on all sides in oil. Place all ingredients in crock pot. Add lamb shanks. Cook on high at least 2 hours, turn down to low and cook for 3-4 additional hours or cook on low for 6-8 hours. Serve over Orzo cooked with some of the juice from crock pot.

1/2 pounds Tender boneless beef, such as sirloin, cut crosswise into 1/4 inch slices
1 1/2 tablespoon Sesame seeds
1 large Broccoli stalk
1/2 Yellow bell pepper, sliced
1/2 cup Canned beef broth
2 tablespoons Soy sauce
1 tablespoon Ginger, peeled, minced
1 large Garlic clove
1 teaspoon Cornstarch
1/4 teaspoon Dried crushed red pepper
3 tablespoons Vegetable oil

Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves. Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve with rice.

Chicken burritos
rice cooked
1/8 teaspoon salt
2 cups shredded cooked chicken breast
1 can black beans, drained, rinsed
1 cup mild salsa
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
8 tortillas (8-inch)
1 cup shredded sharp Cheddar cheese

Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
Place cooked rice in large bowl; stir in cilantro and lime juice until well blended. Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

Chickpea and tomato curry

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger root
1 tablespoon curry powder
2 cans chick peas or garbanzo beans, drained, rinsed
2 cans diced tomatoes, undrained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Plain yogurt, if desired
Serve over hot cooked potatoes or rice if desired

2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
2 cups shredded carrots
1 large can crushed tomatoes
1 can tomato sauce
2 cans kidney or pinto beans, drained
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
1 tsp. garlic salt

In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.
Serve with condiments.

Spinach filled fish rolls
1 lb sole, orange roughy or flounder fillets
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup fat-free mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 cup garlic-flavored croutons, crushed
Lemon wedges, if desired

Heat oven to 400°F. Spray 8-inch glass baking dish with cooking spray. If fish fillets are large, cut into 4 serving pieces. Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end. Place rolls, with points underneath, in baking dish. In small bowl, mix mayonnaise and mustard; spoon onto each roll. Sprinkle with croutons. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.

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