No Fancy Name
Thursday, January 20, 2005
new issue of Cooking Light means a trip to the grocery store
For Christmas, I got two cookbooks that I wanted and when they arrived I promptly turned the corners down on all the recipes I wanted to make. Each book is now like one big turned-down-corner. The same thing happens when I get a new issue of Cooking it did yesterday when the Jan '05 issue came in the mail. What to make, what to make? I ended up getting the fixings for several recipes, and made two last night: Beef & Barley Soup and Apple Brown Betty.

My cousin called me the other day, she being the mother of new Baby Sam, and said that she had made the Whole Foods' Orange and Poppy Seed Quick Bread recipe that I posted the other week. It was gone in a day, she said, and her husband only got one piece. Well, fella, you didn't carry a kid many months, so suck it up. [I kid, I kid! I kid because I love!] She also said that I should food-blog more. So, here we have crappy photos of good food, and the good-for-you recipes that go with them!

Beef and Barley Soup, from Cooking Light (Jan 05)
Cooking spray
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
2 cups chopped leek (about 4 medium)
2 cups chopped carrot
4 garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
4 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef. Then, heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

Apple Brown Betty, from Cooking Light (Jan 05)
2 cups sliced peeled Granny Smith apple (about 3/4 pound)
2 cups sliced peeled Rome apple (about 3/4 pound)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup 1% low-fat milk
1 tablespoon molasses
1 teaspoon vanilla extract
2 ounces day-old Italian or French bread, torn into 1/2-inch pieces
Cooking spray
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces

Preheat oven to 350°. Combine first 3 ingredients in a large bowl. Sprinkle apple mixture with granulated sugar, cinnamon, and nutmeg; toss well. Combine milk, molasses, and vanilla in a medium bowl. Add bread to milk mixture; toss to combine. Add bread mixture to apple mixture; toss to combine. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray. Then, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar; cut in chilled butter using a pastry blender or 2 knives until mixture resembles small pebbles. Sprinkle brown sugar mixture over apple mixture. Bake at 350° for 40 minutes or until golden and bubbly. Serve warm.



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