Mediterranean Beef Stew with Rosemary

Mediterranean Beef Stew with Rosemary


8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice
1/2 cup tomato sauce
1/4 cup balsamic vinegar
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper


Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to Crockpot.



Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on low, but to for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.

Broccoli with Garlic Sauce

1 large bunch fresh broccoli, about 1 1/3 pounds
1 bunch scallions (6 to 7)
3 large cloves garlic
1/4 cup beef broth
1 tablespoon low-sodium soy sauce (40 percent less salt)
1 tablespoon cornstarch
1 teaspoon SPLENDA® Granular
1 tablespoon minced cilantro
1/2 teaspoon sesame oil

Trim broccoli and cut into florets (retain about 60% of the bunch). Rinse broccoli, shake off excess water and place in 3-quart microwave-safe casserole dish. Set aside.

Slice white scallion bulbs into rings and mince garlic. Stir together scallions, garlic, beef broth, soy sauce, cornstarch, SPLENDA® Granular and cilantro.

Pour sauce over broccoli, cover and microwave on high for 4 minutes.

Stir broccoli, replace cover, and microwave on high for 3 minutes or until broccoli is desired texture and sauce has thickened to coat broccoli. Stir in sesame oil and serve hot.

Grilled Tomato Spread

•3 large tomatoes, rinsed and dried
•4 tablespoons Olive oil as needed
•2-3 cloves finely chopped garlic
•Coarse salt and fresh ground black pepper
•Finely chopped cilantro or parsley
•1 tablespoon Wine or cider vinegar as needed* ( 4 to 1 ratio with olive oil)

1. Lightly coat the tomatoes with some of the olive oil and place on the grill over medium fire.

2. Grill, turning frequently , until the skin starts to blister and blacken. When the skin is splitting and blistered, remove from the heat. Set aside until cool enough to handle and peel off the skins and stems.

3. Transfer the tomatoes to cutting board and coarsely chop. Transfer to a bowl, season with the garlic, salt, pepper and a splash of vinegar. Serve as a side dish or spoon over toasted bread slices. Makes about 1 1

Peruvian Grilled Chicken

PERUVIAN GRILLED CHICKEN

Makes about 2 to 4 servings.

Ingredients
1/3 cup (80 ml) low sodium soy sauce
2 tablespoons fresh lime juice
5 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds/1.5 kilos), quartered (I use 4 boneless skinless chicken breasts on the grill pan.) lime wedges

Preparation
1. MARINATE: Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Put chicken in a large sealable bag and add marinade. Seal the bag and marinate in the refrigerator 8 to 24 hours.

2. Discard the marinade, then pat chicken dry.

3. Preheat the grill pan over medium-high and add the chicken. Place the chicken pieces on the pan, cooking 7 to 10 minutes per side (less if they are boneless or very thin), turning once.

4. Squeeze lime juice over the chicken and serve.

Masala Dhal

Ingredients

1 1/2 cup yellow split peas
1/3 teaspoon turmeric
2 teaspoon salt
1/2 cup ghee (I skip the ghee and use about a TBS of olive oil)
1 teaspoon cumin seeds
1 1/2 cup finely chopped onions
1/4 teaspoon red pepper
2 tablespoon chopped coriander leaves



Directions

Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed. Stir in salt & set aside.

When ready to serve, simmer puree over low heat till piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander.

Serve with a potato dish, rice & bread.

Brown Rice and Bulgur

1 cup uncooked brown rice
1/2 cup bulgur
3 cups chicken broth or vegetable broth or water


Directions

Combine in med saucepan, bring to boil for 3-4 minutes.
Cover, reduce heat to low; steam approx 40 min.
Turn off heat, let stand 5-10 min, covered.
Fluff with a fork; serve hot or cool and store.

For pilaf, heat oil/butter in a separate pan; saute onions/garlic and chopped or shredded veggies, then stir into grains and heat through, seasoning to taste.

Kiyuri Namasu (Cucumber Salad)

3 cups very thinly sliced cucumbers
1/2 teaspoon salt
1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1/2 cup white wine vinegar
2 tablespoons sugar

Directions
Partly peel cucumbers leaving strips of green, and slice very thin.
Add salt to cucumbers and let stand for 15 minutes.
Combine remaining ingredients.
Press excess liquid from cucumbers and add to sauce. Mix well.
Add cucumbers to sauce.

Chill and serve as a relish or salad.