Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

view all my recipes

Design by emtwo

« Spinach-and-Mushroom Lasagna | Main | Precautions »

Winter Vegetable Soup

Winter Vegetable Soup

Potatoes, squash, and white beans combine for a substantial main-dish soup. Pancetta is Italian cured bacon. If you can't find it, 2 strips of smoked bacon will work.

1 teaspoon olive oil
2 ounces pancetta, chopped
1 cup chopped onion
3 garlic cloves, minced
2 cups cubed peeled acorn squash
2 cups diced peeled red potato
1/2 cup chopped celery
1/2 cup chopped carrot
1 teaspoon dried basil
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1 (28-ounce) can whole tomatoes, drained and chopped
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
4 cups chopped kale
1 (15.5-ounce) can navy beans or other small white beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat. Add pancetta; sauté 3 minutes. Add onion and garlic; sauté 3 minutes. Add squash and next 6 ingredients (squash through thyme), stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
Stir in broth; bring to a boil. Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potato and kale are tender.
Yield: 4 servings (serving size: about 2 cups)

CALORIES 349(27% from fat); FAT 10.4g (sat 3.3g,mono 4.6g,poly 1.4g); PROTEIN 14.4g; CHOLESTEROL 10mg; CALCIUM 213mg; SODIUM 1076mg; FIBER 10.5g; IRON 4.2mg; CARBOHYDRATE 55g
Cooking Light, DECEMBER 2002

TrackBack for this entry: