Beef Bouruignon

6 servings
10 hours




2 tbsp olive oil
6 bacon strips - Cooked or uncooked
1 onion, sliced in rings
4 garlic cloves, smashed and chopped
3 lbs beef roast, cut in chunks or stew meat
1 tbsp herbes de Provence (purchase or see herb de Provence)
1 tsp salt
1/2 tsp pepper
1 tbsp tomato paste
1 cup carrots
2 cups red wine
whipped mashed potatoes for serving


Use 6 qt slow cooker

In the bottom of your stoneware, smear around the olive oil. Then lay down 3 strips of bacon. Add the sliced onion and garlic. Put the meat into the pot and top of the onion and garlic, and sprinkle on the dried spics and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 strips of bacon on top of meat, and throw in the carrots. Pour the wine over the whole thing.

Cover and let cook on low for 8 - 9 hours, high for 4 to 5 hours or until the meat has reached the desired tenderness. Serve with whipped mashed potatoes and a ladleful of the crock juice.

Creamy, Light Potato Soup

Ingredient:

• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 cup chopped onion 
• 1 teaspoon chopped fresh thyme
• 5 garlic cloves, chopped
• 1 pound cubed peeled baking potato (about 2) 
• 1 pound cubed Yukon gold potato (about 4)
• 5 cups unsalted chicken stock (such as Swanson)
• 1 teaspoon kosher salt, divided
• 1 bay leaf
• 1 pound cauliflower, cut into florets (about 1/2 head)
• 3/4 teaspoon freshly ground black pepper, divided
• Cooking spray
• 1 1/2 cups 2% reduced-fat milk 
• 3/4 cup chopped green onions, divided
• 1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream 
• 2 ounces grated sharp cheddar cheese (about 1/2 cup)
• 4 slices center-cut bacon, cooked and crumbled 

Preparations:

Hands On: 35 Minutes 
Total: 1 Hour, 10 Minutes 

1. 1. Preheat oven to 450°.
2. 2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.
3. 3. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.
4. 4. Place cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.

Sidney Fry, MS, RD, Cooking Light 
January 2013

Cornbread Stuffing with Bacon

Ingredients:

2 tablespoons butter

4 slices applewood-smoked bacon chopped

1 1/2 cups chopped celery

3/4 cup chopped onion

8 cups cubed cornbread (1 inch)

1 tablespoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup half-and-half

1 egg

Step-by-Step

1. Heat oven to 3500F. Spray 11 x 7 inch glass or ceramic baking dish with cooking spray. Melt butter in large skillet over medium heat. Cook bacon, celery and onion 12 to 15 minutes or until bacon is browned and vegetables are softened, stirring occasionally.
2. Meanwhile, combine cornbread, sage, salt and pepper in large bowl; gently toss with bacon mixture. Whisk half-and-half and egg in small bowl; pour over cornbread mixture. Stir gently to combine; spoon into baking dish. (Stuffing can be made 8 hours ahead. Cover and refrigerate. Add 5 to 10 minute to baking time, if necessary.)
3. Bake 30 to 40 minutes or until lightly browned and hot.

* I don't usually have half-and-half so I use heavy cream and milk.
** If the mixture looks too dry you can add a little chicken broth or more milk