Stefano's Quick Beef Stew

Want to try something different, delicious and hearty? Try this warm and delicious recipe perfect for family dinner. Using beef tenderloin, carrots, onions and fresh rosemary this recipe will the favourite of the family. Total time 40 minutes. 

INGREDIENTS
1 pound beef tenderloin or strip loin steaks, cut into cubes
Salt and freshly ground pepper, to taste
Olive oil, as needed
2 tbsp. butter
1 small onion, diced
3 tbsp. chopped pancetta
2 ribs celery, chopped
1 garlic clove, finely chopped
2 sprigs rosemary or 1 tbsp. chopped rosemary
Pinch hot pepper flakes, optional
1 tbsp. tomato paste
2 tbsp. to 3 tbsp. flour
1/2 cup red wine
2 1/2 cups beef stock
2 carrots, sliced
10 to 12 mini potatoes, skin on, scrubbed and cut in half or quarters
1 bay leaf
1 cup frozen peas, thawed
2 tbsp. chopped parsley

DIRECTIONS

1. Season cubes of beef with salt and pepper.

2. Heat large skillet over medium high heat. Add 2 tbsp. olive oil and 2 tbsp. butter. When oil is hot, add beef in batches, browning on all sides, about 5 minutes. (Don’t overcook the beef.) Transfer to plate.

3. Add 1 tbsp. olive oil if pan looks dry. Add onions, pancetta, celery, garlic, rosemary and hot pepper flakes. Cook until veggies are soft and lightly golden, about 3 to 5 minutes.

4. Add tomato paste and cook for 1 minute. Add flour. Stir and cook for 1 to 2 minutes. Whisk in red wine let reduce for 2 to 3 minutes. Add stock, carrots, potatoes and bay leaf.

5. Bring to a boil. Cover, reduce heat to medium low. Cook until carrots and potatoes are tender, about 12 to 15 minutes. Add beef and any juice back to pan, peas until both are heated through. Taste and adjust for seasoning. Finish with chopped parsley. Remove bay leaf before serving.

[recipe as seen in: cbc.ca]

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Roasted Garlic Mashed Potatoes

This Roasted Garlic Mashed Potatoes goes well with anything! Perfect with chicken, meat or fish, this creamy recipe is perfect for Thanksgiving and Fall, it makes the perfect warm combination for a delicious meal. Easy to make, side-dish and yummy-licious!

Preparation time: 10 minutes

Cook time: 1 hour

Total time: 1 hour, 10 minutes

Recipe makes 8 servings

INGREDIENTS

1 medium head garlic

1 tablespoon olive oil

2 pounds russet potatoes, peeled and quartered

4 tablespoons butter, softened

1/2 cup milk

salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.

3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.

4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

[recipe & photo credit: allrecipes.com]

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Chocolate Chunky Banana Bread

Tired of the old-traditional bread in the mornings? Try this delicious Chocolate Chunky Banana Bread! Fill with chunks of chocolate and chewy dates, this banana bread recipe will bright any morning! Recipe for breakfast and kids school snack.

Yield: 10 to 12 servings

Ingredients
Butter and flour, as needed for greasing the loaf pan
2 cups flour
1 tsp. baking soda
Pinch salt
Pinch nutmeg, freshly grated
1/2 cup butter, room temperature
1 cup regular granulated sugar
1 egg
1-1/2 cups mashed ripe bananas, (about 3 medium)
1 tsp. vanilla or almond extract
1/2 cup finely chopped dates
About 3/4 cup chopped dark chocolate

Preparation
1. Preheat oven to 350 degrees F.

2. Butter and flour an 8-inch x 4-inch loaf pan or line with parchment paper. Set aside.

3. Combine flour, baking soda, salt and nutmeg. Set aside.

4. Cream butter and sugar with electric mixture until light and fluffy. Beat in egg until smooth and incorporated. Beat in mashed banana and vanilla until smooth. Stir in flour mixture, just until blended, it’s okay if some flour remains. Fold in dates and chocolate.

5. Scrape batter into prepared loaf pan. Bake until toothpick inserted in centre of bread, come out clean, about 1 hour. Let cool completely. Slice and serve.
















[recipe & photo credit belongs to: Chef Stefano Faita]

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Boulangére Potatoes

This French style scalloped potatoes are perfect for a side dish, easy to make, quick and they are delicious. Try this Boulangére Potatoes with lamb, beef or chicken and a healthy salad. Enjoy!

Preparation time: 10 minutes
Cook time: 1 hour, 30-60 minutes
Yield: 8 servings.

Ingredients
1/4 cup butter
About 2 cups chicken stock or vegetable stock
8 medium Yukon Gold potatoes
Salt and freshly ground pepper, to taste
1 large onion, sliced
2 tbsp. olive oil
2 tbsp. chopped parsley, for garnishing

Directions

1. Preheat oven to 375 degree F.

2. Butter a large baking dish with 1 tbsp. butter.

3. Bring the stock to a boil as you slice the potatoes.

4. Using a mandolin or sharp knife, thinly slice the potatoes. Add potatoes to a large bowl. Season with salt and pepper and toss.

5. Add potatoes and a few pieces of butter to the prepared baking dish. Add enough stock to cover potatoes by about 2/3’s. Press down gently with your hands. Sprinkle sliced onions evenly on top. Drizzle with olive oil and dot with a few more pieces of butter.

6. Cover with foil and bake for 1 hour. Remove foil and continue to bake potatoes until golden brown and fork tender, about 30 to 60 minutes.

[recipe &photo credit belongs to: www.cbc.ca]

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Fudgy Brownie Bites

Chocolate lovers have never been more happy, know why? This Fudgy Brownie Bites will make anyone happy! perfect for kids, family and friends. Good for Sunday snacks, appetizers, dessert, or just for fun!

Ingredients

8 ounces (2 sticks) unsalted butter, chopped

2 cups sugar

1 cup unsweetened cocoa powder

4 ounces 70% cocoa chocolate bar, chopped

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

3 large eggs, cold

3/4 cup cake flour

Directions

1. Butter a mini muffin pan (with 36 muffin cups); preheat an oven to 325°F with a rack in the bottom third of the oven.

2.  Place the butter in a large bowl over a pot of simmering water (bain marie). When it begins to melt, add the sugar, cocoa powder and chocolate bar. Stir occasionally until the butter and chocolate have completely melted and mixture is completely mixed together–it may still appear a bit grainy.

3. Remove the bowl from the bain marie and allow the temperature of the mixture to cool slightly.

4. Add the vanilla and stir. Then add each egg, one at a time, mixing well after each to completely incorporate it.

5. Add the cake flour and mix the flour in until it is completely dispersed. Continue to mix for another minute to ensure the mixture is smooth. The batter will be very thick.

6. Spoon the batter evenly into the mini-cupcake pan. Place in the preheated oven and cook for 15 to 20 minutes, or until a toothpick inserted comes out covered in crumbs and a paste-like substance, but not a liquidy looking substance (it should stick to the toothpick and not run or fall off). Baked for 18 minutes.

7. Allow the brownies to cool to room temperature then place the pans in the freeze for 20 minutes–this will help the brownies come out of the pan easier. Remove from the freezer, run a knife along the outside of each brownie and pop the brownie bite out.

[recipe as seen in: chasingdelicious.com]

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Garlic Chicken and Potatoes

Don't know what to cook for Dinner or perhaps you wish to try something new? Well look no-more, this delicious Garlic Chicken and Potatoes is the easy-healthy-and quick recipe you have been searching for. Roasted chicken and potatoes with a mixture of garlic, brown sugar and lemon amps will spicy your dinner table.

Ingredients
2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Directions

1. Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

2. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

3. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Nutritional Table:

Per Serving: Calories 474; Total Fat 15 grams; Saturated Fat 3 grams; Protein 39 grams; Total Carbohydrate 45 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol 94 milligrams; Sodium 601 milligrams

[photo credit: Christopher Testani]
[recipe courtesy of: foodnetwork.com]

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