Thanksgiving Side Dish in a Flash!

Good evening everyone!  As you all are well aware, Thanksgiving is just around the corner and there's lots of culinary adventures to find when cooking for family and friends.  Sometimes, you can plan out what you're going to serve this mass of people and sometimes, getting people together might involve short planning.  Tonight, I'll present a recipe that is ready under hour, flavorful, and, not to mention, incredibly healthy.

The Recipe:  Green Bean Casserole with Mushroom Sauce
Adapted from a Recipe Found In:  HyVee Seasons Holiday 2013 issue

What You'll Need:
1 Can Cream of Mushroom Soup
4 Cups fresh Green Beans
1/4 Cup Bacon bits, if desired
1 Cup Italian style or plain Panko bread crumbs
3 Tablespoons melted Butter

To start, preheat an oven to 350 degrees.  While the oven is preheating, add the mushroom soup, green beans, and bacon in a glass, 2 quart baking dish.  Stir until all these ingredients are combined.  Set aside.

In a small mixing bowl, add the breadcrumbs and melted butter.  Toss these ingredients together until the butter coats the bread crumbs evenly.  Next, sprinkle the breadcrumbs over the green bean mixture until an even coat forms.

Once the oven reaches 350 degrees, place the baking dish in the oven and cook for 30 to 35 minutes, or until the sauce is hot and bubbly and the bread crumbs are golden brown.  Let the dish stand for five minutes, serve, and enjoy!

The End Result:

Now, I am quite a fan of the traditional Green Bean Casserole and we've done our best to improve this dish, but this might top them all.  Using fresh beans, as proven before, really boosts the whole flavor of this dish.  I guess I don't like my green beans to be a squishy consistency, but if it snaps in your mouth, that is my idea of a good green bean.  Using one can of cream of mushroom soup, instead of two or three, lightly coats the beans and doesn't overwhelm with mushroom flavor.  While the baked onions certainly add to the flavor of the classic casserole, the bread crumbs add a nice crunch to end the perfect trifecta of this dish.  Tyler even quipped that he would eat this variant of Green Bean Casserole again - which is saying a lot, since he doesn't like mushrooms and overdone green beans aren't his thing either.  Overall, this dish is ready in a snap, and is the perfect dish to add to any Thanksgiving spread.

Thanks for joining us tonight.  This will be a short week for us, due to the holiday.  We hope that you get to celebrate Thanksgiving with those you love and you have a list of things your are thankful for.  We know that we are thankful for all our readers and supporters of our blog, so we thank you!  Join us next week as we continue to share great recipes from our kitchen to yours.  Until then,

~Cheers!

Pizza for Breakfast or is it Breakfast in Pizza Form?

Good evening everyone!  Tyler and I are big fans of combining two different food combinations together.  When it comes to swapping flavors in different cuisines or different meals, we are big ones for trying it.  One of these happens to be breakfast pizza.  While the concept is relatively old hat, we are big fans of this "breakfast for supper" idea and we couldn't be more excited to share our first breakfast pizza with our followers!

The Recipe:  Egg and Bacon Breakfast Pizza
Original Recipe Found In:  Cooking Light, December 2013 issue

What You'll Need:
12 Ounces refrigerated fresh Pizza Dough
1 Teaspoon Olive Oil
2.5 Ounces part-skim Mozzarella Cheese, shredded (about 2/3 cup)
3-4 center-cut Bacon slices
4 large Eggs
1 Tablespoon grated Parmesan Cheese
2 Tablespoons minced fresh Chives
2 Tablespoons minced fresh flat-leaf Parsley

To start, place a pizza stone or heavy baking sheet in a oven and preheat the oven to 500 degrees.  Keep the pizza stone or baking sheet in the oven the entire time while the oven preheats.  While this is happening, lightly flour a workable surface, place the pizza dough over the flour, and let the dough stand at room temperature for thirty minutes.  You can also cook the bacon slices during this time frame.  Once the bacon is cooked, place on a paper towel lined plate and crumble once cooked.

After the thirty minutes have elapsed, roll the dough into a 14-inch circle, dusting with flour if necessary.  Next, pierce the entire surface of the dough liberally with a fork.  By this time, the oven (and baking sheet) should be preheated.  Take the baking sheet out of the oven and arrange the dough carefully on top.  Brush the dough lightly with oil and begin to assemble the pizza.  

Top the dough with the mozzarella cheese and bacon.  Next, very carefully crack the eggs on top of the pizza, ensuring equal space is between the eggs.  Finally, sprinkle with the parmesan cheese and place the baking sheet back in the oven.  Bake the pizza at 500 degrees for eight minutes or until the crust has browned and the eggs are just set.  Sprinkle the pizza with chives and parsley, cut into eight slices, serve, and enjoy!

The End Result:

Breakfast Pizza has one very distinguishable trait is that it has no marinara sauce or any traditional toppings that one would recognize as pizza.  But with the eggs, bacon, and mozzarella cheese, this definitely stands out on it's own.  While I cooked the pizza a bit too long, the eggs should be runny upon breaking the yolks and will create its own sauce.  The mozzarella is melted perfectly and the bacon adds a final bit of meatiness to the pizza.  If you like a pizza that won't leave you stuffed, but will leave you satisfied, you will find a winner here!

Thanks for joining us this week.  We share two brand new recipes with you next week.  Until then,

~Cheers!

Soup: Simple & Savory

Good evening everyone! I’m frequently asked how I taught myself to cook – people are frequently overwhelmed by the prospect of cooking 100% from scratch meals and don’t even know where to begin when trying a task for themselves. My answer is always the same, I taught myself through trial and error and with a lot of help from Jamie Oliver’s “Food Revolution” cookbook. His cookbook broke complicated cooking concepts into basic English and made an overwhelming task relatively easy for a beginner.

From there, I moved on to America’s Test Kitchen recipes, which carefully laid out WHY flavoring works the way it does. This was supplemented by episodes of Alton Brown’s TV show “Good Eats” which explained the science of cooking alongside easy to follow instructions. It was a process and certainly didn’t happen overnight, but by taking small steps, I was able to effectively teach myself to cook from scratch.

“That’s all well and good” folks typically respond, “But I don’t even know where I’d begin to do something like that” that exchange typically ends the conversation. Most people are looking for the “starter recipe” something that is hard to mess up, but that will teach layering and other basic cooking techniques that are necessary for more advanced recipes. Pity such a recipe doesn’t exist, right?

Wrong.

In fact, we’re in the PERFECT season for just such recipes (yes, recipes, with an “S”). What is this wonder dish, this teacher of all teachers? Soup. Humble soup is the perfect candidate for the beginning chef, or those looking to brush up on their culinary skills (advanced chefs love it too – FYI). It’s almost impossible to mess up (too thick? congratulations, you made stew!) it has a decent amount of prep work (great practice) and it shows you how to layer different ingredients to create beautiful flavors.

If you haven’t figured it out, soup is on the menu tonight – and it’s one of my all time favorite recipes. Let’s get cooking!

The Recipe: Vegetable Soup

Original Recipe From: Good Eats (2004)

What You’ll Need:

(Serves 6 to 8)

4 Tablespoons Olive Oil

2 Cups Chopped Leeks (White part only, rinsed well)*

2 Tablespoons Minced Garlic

2 Cups Carrots (Peeled, chopped)**

2 Cups Russet Potatoes (Peeled, diced)

2 Cups Fresh Green Beans (Cut into ¾ inch pieces)

2 Quarts Chicken Broth or Vegetable Broth

4 Cups Tomatoes (Peeled, diced, seeded – canned works well as a substitute)

2 Cups Corn Kernels***

¼ Cup Packed Fresh Parsley Leaves

1 to 2 Teaspoons Fresh Lemon Juice

* By “white part only” the recipe means for you use the base of the leek all the way until the stem turns a darker green. You want everything that’s white to green/white (typically ½ to ¾ of the stem). For 2 cups, you’ll need about 3 medium leeks.

** Two medium carrots should yield two cups. We had smaller carrots, so we used four carrots. Adjust accordingly depending on what you can find.

*** If using fresh, 2 years of corn should yield two cups.

It’s tempting to take a shortcut with this recipe and simply use a bag of frozen vegetables to cut out the prep work. DON’T DO IT. While frozen vegetables certainly have their uses in recipes, they simply aren’t meant for this one. Go with as many fresh ingredients as you can, you’ll appreciate the final result when it’s all said and done. For our recipe, the only thing we could no longer find fresh was corn, so we had to use frozen corn kernels instead. Everything else was fresh and readily found in our grocery store.

Ideally for this recipe, you should use a large stock or soup pot with high sides. We’re not equipped with a stock pot, so we used our largest pot (our dutch oven) and while it worked, the pot was a bit crowded. If you have a tall narrow stock or stew pot – use it!

Begin by heating the olive oil in your pot over medium low heat. Once the oil is hot and shimmering slightly, add the leeks, garlic and a pinch of salt (the salt will help pull the moisture for the leeks) and cook until the leeks begin to soften. This takes about 5 to 8 minutes. Next, add the carrots, potatoes and green beans. Cook, stirring occasionally, for an additional 5 minutes.

Slowly add the stock, then increase the heat to high and bring the mixture to a light simmer. Once simmering, carefully stir in the tomatoes and corn kernels. Add a pinch of pepper to the pot as well. Stir to combine and then bring the mixture to a light simmer again before reducing the heat to medium low. Cover the pot and allow the vegetables to cook until they are tender – this take about 30 to 45 minutes, depending on how crowded your pot is (less room, more cooking time).

Once the veggies are tender, remove the pot from the heat and stir in the parsley and lemon juice. Season the soup with additional salt and pepper as needed (careful not to over season, it’s easy to add more salt, darn near impossible to take out excess seasoning after the fact). Serve immediately and enjoy!

Tip: if you find that some “foam” or “scum” from your veggies has risen to the top of the pot, simply use a small strainer or ladle to pull it off the surface and discard.

The Results:

The flavors of this recipe place it in my top 3 soup recipes of all time. The perfect blending of the veggies (hearty potatoes, fresh green beans, bright carrots, sweet corn) melding with the acidic tomatoes creates one of the most harmonious and fresh tasting dishes you’ll ever try.

The extra prep work that comes with this recipe is a great way to learn knife skills (there’s a LOT of cutting) and the diet friendly calorie count (255 per serving) just adds to this recipe’s appeal. If you’re looking for a place to begin your own culinary adventure or is you’re simply looking for a healthy soup for these cool fall nights, this recipe is sure to impress.

That's all we have for you this evening. Maggie takes to the kitchen tomorrow night with a brand new spin on pizza. Be sure to stop by and check it out!

Until then,

~Cheers

Incredibly Tasty (Vegetarian) Tacos

Good evening everyone!  As I have mentioned numerous times here on the blog, I have always tried to strive to find Mexican dishes that are also healthy for you.  It's a win-win all around:  one gets to enjoy the tastiness of Mexican cuisine, plus not feeling guilty after you eat it.  While I have found several recipes that exemplify this perfect balance, tonight's dish might be the pinnacle of that ultimate goal.  While we mix some unique flavors and ingredients, this dish has definitely been well worth the search of the perfect healthy, Mexican recipe.

The Recipe:  Black Bean Tacos with Feta Slaw
Original Recipe Found In:  Cooking Light, November 2013 Issue

What You'll Need:
1 center-cut Bacon slice
1 Cup vertically sliced White Onion
2 Teaspoons minced fresh Garlic
1/2 Jalapeño Pepper, seeded and chopped
1 (15 ounce) can seasoned Black Beans
3/4 Teaspoon ground Cumin
1/4 Teaspoon Salt
1 Tablespoon White Wine Vinegar
1 Tablespoon Canola Mayonnaise
1/4 Teaspoon freshly ground Black Pepper
2 Cups Angel Hair Coleslaw
1/4 Cup Cilantro leaves
2 Green Onions, thinly sliced
8 (6 inch) Corn Tortillas
1 Ounce Feta Cheese, crumbled

To start, heat a large nonstick skillet over medium heat.  Once heated, add the bacon and cook for two minutes, or until crisp.  Remove from the skillet and place on a plate.  When cool, crumble the bacon into small pieces.  Next, add the onion, garlic, and jalapeño to the drippings in the skillet.  Cook these ingredients until the onion is tender, or three minutes.  Place the onion mixture in a small bowl and set aside.  

In another bowl, lightly mash one cup of the black beans, until the beans have split open, but are not completely smashed.  Add the mashed beans, cumin, salt, and remaining beans from the can into the skillet.  Cook this mixture until everything is thoroughly heated, about two minutes, stirring occasionally.  Once heated, add the bacon crumbles.

Next, in a large bowl, combine the vinegar, mayonnaise, and black pepper.  Whisk together until all the ingredients are incorporated.  Add the coleslaw, cilantro, and green onions.  Toss all the ingredients together, until the dry ingredients are coated.

Place the tortillas on a microwave safe plate and heat, according to package directions.  Once heated, top the tortillas evenly with the bean mixture and sprinkle with the onion and coleslaw mixtures.  Top with the feta cheese, serve, and enjoy!

The End Result:

Oh, my tasty!  The black beans create a texture that is hard to rival with ground beef or chicken, but it leaves you so much more satisfied than what typical meats can do.  All the ingredients are in harmony with one another and there's not one ingredient that stands out from the rest.  The slaw isn't too heavy, but punches the right notes flavor wise.  The onions aren't super potent, but give a slight hint of garlic flavor.  The feta might stand out more than the other ingredients, but it's hard to pick out amongst everything else in the tacos.  Overall, a great, vegetarian, healthy Mexican dish (did I mention it's only 200 calories for two tacos?) with loads of flavor, that will amp up any dinner tonight!

Thanks for joining us this week.  Be sure to stop by next week as we continue our culinary adventures.  Until then,

~Cheers!

New & Improved Chicken Gravy on Mashed Potatoes

Good evening everyone! One of my all-time favorite winter/fall dishes is chicken gravy on biscuits or mashed potatoes. It's one of the simplest, most flavorful dishes you can cook up to really fill up the family on a cool evening while not spending all day in the kitchen. A couple of years ago, I made up my own recipe for chicken gravy and it worked out nicely.

The one downside to these types of dishes, and really this applies to any slow cooker recipe in general, is that the fat of the meat you're using can infiltrate the dish and sabotage the healthy qualities of your dish. This was true of my original recipe as well. The fat from the chicken dissolved right into the gravy, lowering the overall quality of the dish and making it a bit unsightly too.

So, I set out to take my original recipe and fix the fat problem. How exactly do you rid the grease and fat from the gravy, without losing the flavor? It's not a matter of simply cutting off the skin and fat from the chicken before cooking - you'll dry out the meat and the flavor will be underwhelming (we want the fat to add flavor while we're cooking, but we don't want to eat it when it's done...yes, we're picky).

After some brainstorming, I came up with a two part system that actually improves on the final flavor of the dish. Interested? Then let's get cooking!


The Recipe: New & Improved Chicken Gravy
This is an Out of the Culinary Original Recipe!

What You'll Need:

1 Whole Chicken (Neck & Giblets removed - weight determined by the size of crowd you're feeding)
4 Cups Low Sodium Chicken Broth
1 Small onion (Diced)
1 Bag Frozen Mixed Vegetables (Fresh are preferred, but we're not really in the season for good fresh veggies)


Begin by prying the skin up from the chicken to form 'pockets' between the meat and skin. Using your choice of herbs and/or spices, rub these pockets with seasoning until both the top and bottom of the bird are covered. (I used thyme and lemon pepper).

Add about 1/4 to 1/2 cup of chicken broth into a large slow cooker and place the chicken inside. Cover and cook on high for 3 to 5 hours.

After the chicken has cooked for most of the day, use a pair of tongs and pull off the skin (it should pop off quite easily - if it's still rubbery, give the chicken another hour to cook). Discard the skin.

Use the tongs to pluck the meat from the bones of the chicken, transfer the meat to a large bowl, and the bones and other undesirable pieces (fat, skin remnants) should be transferred to another bowl. Continue until you've removed all of the meat from the chicken, making sure to discard the bones when finished.

Carefully (use oven mitts or a kitchen towel) remove the crock pot bowl (if removable, if not, carry the entire pot) and pour the liquid through a strainer and down the drain. (The strainer catches any bones or other debris that has settled to the bottom during cooking). I know this is recipe blasphemy for many chefs, but my entire premise is to remove the fat from the meat - and the fat is currently living in that broth. By discarding it, we cut out all of the fat.

Return the crock pot bowl to the crock pot and wipe it clean with a lightly damp paper towel. Return the chicken to the crock pot and add 2 cups of low sodium chicken broth. Set on low and cover.

Next, add a drizzle of vegetable oil to a 12 inch non stick skillet over medium high heat and cook the onion until it becomes translucent. Add the frozen veggies to the skillet and cook them for 3 to 5 minutes, or until they begin to thaw.

Finally, add 1/2 cup of the chicken broth to the skillet and cover, allowing the veggies to lightly simmer until cooked through. This should take an additional 5 to 10 minutes.

Once cooked through, carefully transfer the veggies and broth to the crock pot with the chicken. Stir well to incorporate and increase the heat to high. Allow the contents to cook for an additional 1 to 3 hours. Right before serving, stir in flour, one tablespoon at a time, until the mixture reaches the desired thickness. I like a thick gravy, so I used 4 tablespoons of flour, but your results will likely vary.

Serve the gravy over mashed potatoes or biscuits and enjoy!

The Results:

Just like our first foray into chicken gravy, the end result of this dish was delightfully savory and full of great natural flavors. This dish, however, seemed brighter and more fresh than the first version. I cannot attribute this purely to the removal of (most) of the fat, as different veggies or a better quality chicken could have helped this as well. It certainly didn't hurt things by removing the excess fat and cooking in this two stage process. In fact, I may use this two stage method whenever possible when cooking with a slow cooker - it seemed to clean up the flavors and helped greatly in reducing the fat within the dish.

If you're looking for a flavorful and filling dish for these cold fall nights, this chicken gravy recipe certainly hits the spot!

That's all we have for you this evening. We're back tomorrow night with a brand new recipe. Until then,

~Cheers

Bringing Mexican Food to a Casserole Dish Near You!

Good evening everyone!  If you've been living under a rock for the last two years or so, you, or someone you know, is on Pinterest.  It's a great website for anyone wanting to share DIY projects, hair or makeup secrets, travel tips, and recipes.  I'm on Pinterest more than I care to imagine, but when I find stellar recipes, I simply have to transition them from Pinterest to our blog.  Tonight's recipe is no exception and it most definitely excels when there are a lot of not-so great dishes.

The Recipe:  Enchilada Pasta Casserole
An adaption from a recipe found on www.pinterest.com

What You'll Need:
1 Pound Ground Beef
1/2 Teaspoon Chili Powder
1/4 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
5 Ounces Cream Cheese
1/4 Cup light Sour Cream
1 Can (10 oz.) Enchilada Sauce*
1 Cup shredded Sharp Cheddar Cheese, divided*
1 Cup shredded Monterey Jack Cheese, divided*
1 Cup frozen Corn kernels, thawed
1 Can (4 oz.) diced Green Chiles
12 Ounces Egg Noodles*

*Note:  While the changes I made to this recipe aren't that dramatic, they are worth noting if you want to follow the original recipe or my own.  There are differing degrees of hotness that enchilada sauce comes in.  We played it safe and went with mild.  To save some time (and cheese purchases,) you can buy a large bag of shredded cheddar and jack cheeses, just be sure there are at least two cups of cheese in the bag.  Instead of egg noodles, we chose a variant called Mafalda, which are like egg noodles, but shrunken down and more wrinkly.  More on that substitution later.

To start, preheat an oven to 350 degrees.  While the oven is heating up, bring a large pot of water to a boil over medium high heat.  Once at a boil, add the desired pasta and cook according to package directions.  Also, you can begin to brown the ground beef over medium heat in a very large skillet.  When the beef is cooked, drain in a colander and rinse well with water.  Add the beef back to the skillet.

When the beef is back in the skillet, add the chili powder, cumin, and cayenne pepper.  Stir to combine the spices and beef.  Next, add the cream cheese and stir until all the ingredients are combined.

In a large bowl, combine the sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chills.  Stir to combine.  By this time the cream cheese should be melted in the skillet.  Pour the enchilada sauce mixture in the skillet and let simmer for three to five minutes, until slight bubbling occurs.

Sure it doesn't look like much, but there's tons of flavor, bubbling in that skillet!

Once the pasta is cooked, drain in a colander and transfer to the skillet.  Stir everything slowly and carefully, as the skillet might be at capacity with all the ingredients.  Once all the ingredients are coated with the sauce, transfer to a large casserole dish and top with the remaining cheese.

Place the dish in the oven and cook for 15 minutes or until the cheese has melted.  Remove the dish from the oven, serve, and enjoy!

The End Result:

I've made my fair share of recipes from Pinterest that have often failed.  This recipe is on the completely other end of the spectrum.  All the ingredients were blended together so well and complement each other to a T.  There's not one ingredient that stands out above the rest, although the "mild" enchilada sauce left a little residual heat in the back of my throat.  The Mafalda was an excellent choice for pasta because the sauce clings to it and makes it even more delicious.  I could see this being a great family dish or one of those classic comfort casseroles.  If you enjoy Mexican food, in a recipe that won't be too intimidating to make, this recipe is for you!

Thanks for joining us this week; check back next week as we continue to share our culinary adventures.  Until then,

~Cheers!

Penne With Vodka Sauce - The Sequel!

Good evening everyone! We’ve made a lot of dishes on the blog (over 300 unique recipes in 3 years) and some of them have become personal favorites. The problem is, if we ever want to return to a dish that was a success, we have to alter the recipe or find another, slightly different, form of the same dish (to avoid “double dipping” on the blog).

It’s a fun challenge, taking a recipe that you know works as originally creating and finding an adaptation to it. It really lets your curiosity and creativity reign. Tonight, we’re returning to a dish from the first year of the blog – Penne with vodka sauce. When we cooked up the America’s Test Kitchen version of this recipe, we found that the vodka enhanced tomato sauce became rich and full of flavor, with a nice "bite". So, how do you take an already great sauce and make it better?

If you said “add bacon” you’re wrong. Close. But wrong. Let’s get cooking and find out!

The Recipe: Penne with Vodka Sauce and Pancetta

Recipe Inspired by: America’s Test Kitchen & Eatingwell.com

What You’ll Need:

12 Ounces Penne

8 Ounces Thinly Sliced Pancetta

1 Small Onion, Diced

3 Cloves Garlic, Diced

½ Cup Vodka

28 Ounces Crushed Tomatoes

¼ Cup Half and Half

2 Teaspoons Worcestershire Sauce

½ Teaspoon Crushed Red Pepper Flakes

¼ Cup Chopped Fresh Basil

Bring a large pot of water to a boil and prepare the pasta according to package instructions. Cook the penne until it has just become tender. (12 to 15 minutes on average).

Set a large (12 inch) non stick skillet over medium high heat and add the pancetta (don’t overlap the pieces). Cook until the pancetta crisps slightly, cooking time will vary based on the thickness of your pancetta. Set the cooked pieces aside until they cool slightly then chop them into small pieces with a  chef’s knife.

Using the same skillet over medium high heat, add the onion and garlic and cook until the onion becomes translucent. Next, increase the heat to high and add the vodka. Allow the mixture to come to a boil. Continue to boil until about ½ of the liquid cooks off (5 minutes).

Stir in the tomatoes, half and half, Worcestershire sauce and the crushed red pepper flakes. Reduce the temperature until the mixture is at a light simmer. Allow the mixture to simmer until it thickens, roughly 10 to 15 minutes, before stirring in the pancetta.

Serve the sauce over the pasta, topped with fresh basil. Enjoy!

The Results: 

Both recipes contained almost the same ingredients (although quantities did vary slightly) so it should come as no surprise that this edition tasted very similar to the original recipe cooked up nearly 3 years ago. The sauce is rich, but has a nice "bite" courtesy of the vodka. If you don't like tomato heavy sauces, this is one you may be interested in trying. The sauce itself is very light and simply clings to the penne - you're not drowning the pasta with this sauce, which is a nice bonus. 

The difference between this recipe and the original, however, was the pancetta and the pancetta was the star of the dish. Lightly crispy, full of flavor and still (somehow) juicy - the pancetta transformed the sauce from "nice compliment" to the pasta to "headliner" of the recipe. It's amazing how much one ingredient can transform a dish, but pancetta's inclusion to this recipe makes this an all time favorite. 

That's all we have for you this evening, we're back tomorrow night with a brand new recipe. Until then, 

~Cheers

Halloween & Healthy Eating: An Editorial

Good evening everyone! Maggie is in the last stages of recovering from a cold, so her recipe for this week will be bumped into next week. That means we’re taking things in a different direction tonight – one we don’t go very often – an opinion column.

Today, October 31^st, 2013 is Halloween, the one time a year where it’s deemed okay to dress up in some ridiculous costume, knock on a stranger’s door and ask for candy. (Sounds silly when you type it out like that, doesn’t it?).

Recently, there’s been a movement by more than a couple of groups to make Halloween a healthy (or healthier) holiday. Groups that we support, including Jamie Oliver’s Food Revolution cause, have shared links/stories/opinions about making Halloween healthier while others have talked about alternatives to candy or how to cut candy out of Halloween altogether.

There are even stories about some citizens taking things into their own hands. A North Dakota woman is intending to give out letters to children she deems to be “obese”. The woman sees it as her duty to inform these children and their parents that the child’s weight is an issue and that eating free sugar will not help anything.

Now, clearly ‘North Dakota woman’ is going too far. Trust me; these kids are acutely aware they’re overweight. Our society does everything it can to make physical appearance and weight a priority and marketers and other groups make sure that this ‘self awareness’ begins early. Kids today are no less mocking and predatory than they were when you were in school either – these children are getting barraged from all sides about their weight.

Don’t get me wrong, I’m in no way making an excuse for the children who are overweight nor am I trying to pass this issue off like it isn’t a problem. Obesity is a problem in America and children are NOT eating healthy. These are core issues that we feel strongly about and they are the foundation of our blog. However, giving out letters to kids you deem to be “obese” under the pretense you’re “making them aware” is moronic. All you’re going to do is add another emotional scar to a child that is already acutely aware of their weight. Instead of a letter, how about giving out an apple (even a candied apple) to ALL the kids. Then you’re encouraging healthier habits without being such an ass about it. Hopefully common sense stops this woman from making this mistake – but I fear it might be too late for common sense for her.

Let’s loop back to the main issue at hand – is it time to make Halloween healthy? Well, as we’ve said we’re all about healthier eating and believing that a change in dietary habits starts young. Groups we respect are with this movement as well, so we’re about  to hit you with some facts to show you the horror of Halloween (pun accidental, but appreciated) and try to convince you it’s time to make the holiday healthier…right?

Wrong.

It’s true; we believe that childhood obesity is a serious issue. It’s true that we feel children should be eating healthier school meals. We think people need to return to home cooking. We want to show people that cooking isn’t hard and that healthy cooking CAN have flavor (that’s the whole reason we blog!). All of these things are beliefs we hold very strongly. So why aren’t we behind the movement to make Halloween a healthy holiday?

It’s a concept known as “picking your battles”. A massive campaign to cut the candy from Halloween or to encourage parents to stop their kids from eating candy will not have the intended effect these groups are going for. Rather than opening minds and encouraging a change, a healthy eating campaign focused at Halloween is like to enrage and then entrench parents and decision makers.

I’ve read articles on both sides of the aisle when it comes to school lunches and healthier eating for kids and what I’ve found is that when facts are presented and arguments are made logically, things are accomplished and changes are made rationally. There’s actually been a fair amount of discourse and improvements (albeit slowly) as these groups talk things out. The issues arise when the changes take aim at nostalgia – the best example is when Jamie Oliver’s Food Revolution campaign took aim at chocolate milk.

Suddenly, what had been rational discussion waded quickly into “These health groups are trying to take chocolate milk away from our kids!” or simple polls like “Do you believe schools should BAN chocolate milk” which of course ended in landslide victories for “No” and came with comments like “these healthy eating advocates are out to take everything fun away from children”.

Of course, had any of these media outlets or “outraged” individuals taken time to read the other side’s argument (rather than cherry pick snippets like many media outlets did), they would have seen that the Food Revolution group was not out to ban chocolate milk. They were pointing out (correctly so) that present day chocolate milk served in schools was loaded with sugar – more sugar than standard sodas in some cases. The group’s point was not that chocolate milk had to go but that the milk being served currently had to go. Stop offering it everyday to children and explore other alternatives. Healthier options (even chocolate milk) options can be had, if people are willing to make a stand. Unfortunately, that argument fell on deaf ears – all the headlines read was “Group aims to ban chocolate milk” and the riots began.

(This example says a lot about our media – but that’s an entirely different article for another day).

My point is simple, what was a rational and well thought out argument with many valid points was quickly washed away due to the item it was focusing on. I’m curious if given the chance, the Food Revolution organization would have taken a different approach – perhaps changed their wording so the story could not be flipped so easily to “ban chocolate milk” - unfortunately, there’s no real way to start this campaign in the near future and try again. Public outcry destroyed any momentum this change had right out of the gate.

I fear if the groups take their attention to Halloween the same thing will happen. It’s too easy for a story about substituting candy for healthier alternatives to be flipped to “Group looks to take candy from Halloween” which will inevitably lead to the massive public backlash and another wise and worthy cause being stamped out before it could be heard.

Too many of these failed campaigns and the entire movement starts to lose the punch it had. PETA is a group with good intentions, but their overreactions to some events / causes have created a “little organization that cried wolf” phenomenon. Now you’re likely to tune out everything PETA says simple because they haven’t learned to pick their battles. If these healthy eating groups keep trying to wage war against entrenched traditions, they’re likely to lose the ear of the public and then slow any progress they had been making.

I think the smarter message would be to preach moderation. There’s no problem with children going out and enjoying the candy filled holiday. Let them run around, receive free sugary treats and heck, let them eat them too. Candy is a part of growing up and is something all kids should be able to enjoy. The change needs to come from the parents. Step in and teach moderation – candy is fine, so long as you don’t eat too much of it. This requires monitoring your kids and maybe even (gasp!) actively engaging them in a discussion about good eating habits.

Unfortunately, the concept of moderation is frequently lost on our overindulgent society. We pig out, we use things in excess and we’ve been conditioned to think that’s okay. THIS is where these advocacy groups should focus their attention – especially around these holidays that support overindulgence.

Don’t attack Halloween; attack the traits that cause Halloween to be a problem. You’re less likely to get instant backlash and may even make the impact you’re looking for.

If you’ve made it all the way to the end, thanks for reading! I’m interested to hear everyone else’s input on this issue. Agree? Disagree? Let us know in the comments!

That’s all we have for you this week. We’re back next week for a pair of brand new recipes. Until then,

~Cheers

World's Greatest Chili (?)

Good evening everyone! We’ve always argued that there’s never truly a “season” for any dish – you can make soup in July (and we have). Is soup better in the fall? Of course it is – but it’s not a duck – it isn’t off limits until a certain point of year. (Cut to Bugs Bunny vs. Elmer Fudd: “Stew season!”, “Soup season!”)

Now allow me to immediately contradict myself. Fall is most certainly chili season. Sure you CAN make chili during the summer months, but through something that can only be described as “magic” it simply doesn’t taste the same as chili in the fall.

I’ve always had a love / hate relationship with chili. I am not a fan of any dish that is too tomato based (the acidity gives me heartburn and the flavor is off-putting to me) so standard chili recipes have always been a bit of a gamble. Many are tomato heavy and just don’t amount to anything I like to eat.

We’ve played around with chili recipes, and have a found a few good ones – especially white chili recipes – but I’m still longing to find that “traditional” chili recipe that will deliver the rich meaty flavor without the tomato sauce heavy vessel.

Tonight, I’m trying an adaptation of a recipe I found in our local Hy-Vee’s magazine “Seasons”. The original recipe is more tomato based, and set for a larger serving (27!) – So I adjusted the dish slightly and scaled down the proportions – is this the chili recipe we’ve been searching for? Let’s get cooking and find out!

The Recipe: Calico Bean Chili

Recipe Inspired By: “Calico Beans” From Hy-Vee Seasons Fall Issue

What You’ll Need:

(Serves 8)

1 Pound 85% Ground Beef

½ Pound Bacon

1 Medium Onion (Diced)

15 Ounces (Canned) Red Kidney Beans

15 Ounces (Canned) Great Northern Beans

15 Ounces (Canned) Butter Beans

16 Ounces (Canned) Pork and Beans in Tomato Sauce

1 Cup Packed Light Brown Sugar

¼ Cup Apple Cider Vinegar

1 Tablespoon Mustard

¼ Cup Ketchup

Begin by preheating your oven to 450 degrees. You can also use a large slow cooker to finish this recipe.

Brown the beef in a large, 12 inch, non stick skillet over medium high heat. Once mostly browned, strain off the excess fat and add the onion to the beef. Allow the two to simmer together until the beef is completely browned and the onion is translucent – this takes about 5 to 7 minutes. Transfer this mixture to a bowl. Set aside and wipe the skillet clean with a paper towel.

Add the bacon to the same skillet and cook until browned and crispy. Transfer the bacon to a paper towel lined plate and allow it to cook. Once cooled, chop the bacon into ½ inch pieces. Set aside for later.

Drain all of the fluid from your beans and rinse them in a colander. We’ve said it many times on the blog – but I always rinse off canned beans. They come packed in a sodium rich liquid that not only hurts the nutritional value of your dish but it can throw off the flavor as well. Give the beans a good rinse before adding them to any recipe allows for that nasty sodium fluid to go down the drain, instead of in your dish. (Obviously you won’t rinse the pork and beans, as we will need the tomato sauce that they come in).

(We’re using a slow cooker for our recipe – if you want to use an oven, simply replace “slow cooker” with oven safe stew pot and follow the same directions).

Add the beans, cider vinegar, mustard, ketchup and brown sugar to a large slow cooker and stir well. Next, stir in the ground beef / onion mixture and the bacon. Once all the ingredients are evenly blended, cover the slow cooker and let it cook on medium heat for 3 hours. (In the oven, allow it to cook for 3 hours at 450).

After 3 hours, the chili should have thickened up nicely. Give it a good stir before serving and enjoy!

The Results:

Full disclosure - I did not expect this recipe to be the answer to my long quest for low acidity chili. With a base consisting entirely of tomatoes, it didn't seem like this dish would differ from many of the others I had tried. 

I was wrong, and couldn't be more happy about it. The base of this chili is almost sweet. It's a beautiful melding of brown sugar and ketchup (which sounds odd on the surface, but actually provides for a rich compliment to the beef of the dish). This is, without a doubt, the best chili I have ever had. 

It won't be for those that add tabasco to their chili or that like hearty tomato bases, but if you're always looking for something a bit different when it comes to chili - you've found it with this dish. (Oh, and it's only 250 calories per serving!). 

That's all we have for you this evening. The rest of the week is up in the air schedule wise, pending a few things. Either way, we'll have a new post for you Thursday night. Until then, 

~Cheers

Pumpkin...In a Pasta Dish?

Good evening everyone!  One of the great things about fall is that it brings out one of the best flavors known to man:  pumpkin.  Whether it be in a hot beverage, or it be in a delectable dessert, pumpkin is fall's favorite flavor.  Since Tyler and I are such fans of this ingredient, we are willing to try any dish that includes pumpkin.  Tonight, we're getting a bit creative and throwing it in a pasta recipe and hopefully, not going to ruin a good thing.

The Recipe:  Fettuccine with Pumpkin Sauce
Original Recipe Found In:  Cooking Light, November 2013

What You'll Need:
8 Ounces uncooked Fettuccine
2 Applewood-Smoked Bacon slices, chopped
2 Tablespoons finely chopped fresh Sage, divided
2 Garlic cloves, minced
3/4 Cup canned unsalted Pumpkin Puree*
2 Ounces Parmesan Cheese (about 1/2 Cup)
3/8 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Tablespoons Heavy Cream
2 Tablespoon chopped fresh flat-leaf Parsley

*Note:  To save some hassle, and measuring cups, one 15 ounce can of pumpkin puree is just shy of 3/4 cup.  It is easier to open the can and pour the puree right out, instead of trying to measure it out.

To start, bring a large stockpot of water to boil over medium-high heat.  Once at a boil, add the fettuccine and cook according to package directions, typically between 10-12 minutes.  Once cooked, drain the pasta in a colander over a bowl.  In this bowl, reserve 3/4 cup of the cooking liquid.  Set pasta and cooking liquid aside.

Next, heat a large nonstick skillet over medium heat.  Add the chopped bacon and cook for four minutes, or until the bacon is just about crispy, stirring occasionally.  After the bacon is cooked, add one tablespoon of sage and the garlic.  Stir these ingredients constantly until everything has become fragrant, about one minute.  Next, stir in the pumpkin puree, Parmesan cheese, salt, and pepper.  When these ingredients are incorporated, add the pasta, 3/4 cup cooking liquid, and heavy cream.  Stir until the pasta has become completely coated.  Cook for an additional two minutes or until everything is heated throughly.  Sprinkle with remaining sage and parsley, serve, and enjoy!

The End Result:

I always base my finished dish with the picture supplied by the source of the recipe.  The original picture looked like there was light pumpkin bits attached to the fettuccine.  In my dish, it looks like the puree has completely swallowed the pasta.  As you would imagine, I was worried that the pumpkin flavor would overtake the dish...wrong!  The pasta had a light pumpkin flavor without over indulging your pallet.  The cooking liquid also helped to subdue some of the pumpkin flavor.  The cooked bacon bits and hints of sage also helped to balance out all the flavors.  Overall, a great pasta dish, one without a traditional marinara or alfredo sauce that can be enjoyed especially during the fall season.

That's all we have for you tonight.  Check back next week as we continue to share our culinary adventures.  Until then,

~Cheers!

Runzas, Apparently Famous In Nebraska

Good evening everyone! The most recent Food Network Magazine had a feature titled "Made in the Midwest". The featured looked at signature dishes from Midwestern states, such as Minnesota's infamous "hot dish". Given that we hail from the Midwest ourselves, we thought we'd certainly find familiar dishes across the pages of this feature - we immediately found we were wrong.

The first dish featured was a Nebraskan concoction known as a Runza. Now, as I said, we live in the Midwest and Nebraska and Iowa are neighbors (Nebraska is immediately to the west of Iowa, for those who are geographically challenged) and yet I've never ever heard of the dish is that (supposedly) ubiquitous in Nebraska? Needless to say, I was surprised.

A runza, as it turns out, is a beef and spinach stuffed pastry, baked into individual servings. The dish has German roots which makes the fact that I've never heard of it even more curious (Maggie is a Germanic dish connoisseur and she had never come across the dish either).

Tonight, I aim to right the (apparently) egregious wrong - we'll make up our very own runzas...with a bit of a twist.


The Recipe: Nebraskan Runzas
Original Recipe Found: Food Network Magazine, October 2013 Issue

What You'll Need:
(Serves 8)

For The Dough:

1/4 Ounce Packet Active Dry Yeast
3 Tablespoons Sugar
4 Large Eggs
3 3/4 Cups Bread Flour
12 Tablespoons (1 1/2 Sticks) Butter (Softened)
2 Teaspoons Fine Sea Salt

For The Filling:

1 Pound 85% Ground Beef
1 Large Vidalia Onion
3 Cloves Garlic (Minced)
1 1/2 Teaspoons Dried Thyme
1 Tablespoon Canola Oil
8 Ounces Baby Spinach*


* I immediately made some adaptations to this recipe. First, I reduced the amount of butter the dish called for. In the dough, I dropped the butter to 1 stick, rather than 1.5 sticks. Next, I removed the 3 tablespoons butter called for when making the filling and replaced it with vegetable oil. Also, where the recipe called for something to be greased with butter, I substituted cooking spray. Finally, I pulled the baby spinach from the recipe and replaced it with a vegetable medley. Perhaps this ruins the integrity of the runza (as it is now essentially a baby beef wellington) but I'd rather a mixture of vegetables be amongst my meat than spinach. If you want to follow the original recipe to the letter, I suggest picking up a copy of the October issue.


Begin by preparing the dough. Add 3/4 cup warm (110 degree) water to a mixing bowl and stir in the yeast and a pinch of sugar. Once stirred, allow the mixture to rest until the yeast begins to foam and the bowl becomes warm to the touch (10 minutes).

Next, whisk 3 eggs into the bowl with the yeast. Transfer this mixture to the bowl of an electric mixer (you can do this by hand, and the original instructions call for it to be done this way - but we have a kitchen aid mixer that was made just for these kinds of jobs - if you have one, use it!)

Set the mixer to low and slowly work in half of the flour, allowing the mixer to incorporate the flour before adding more. Once half the flour has been worked in, drop in the butter (softened and sliced into smaller pieces) and allow the mixer to work it in. Next, add the sugar and let the mixer work it in, 1 to 2 minutes.

Finally, slowly add the remaining bread flour, allowing the mixer time to work in the flour evenly. Next, remove the mixing paddle from you stand mixer and attach the dough hook (dough hooks come standard with many stand mixers - it looks...well, like a hook). Set the speed to low and allow the dough hook to turn and knead the bread until it forms a cohesive ball that sticks to the hook. The dough should be lump free, smooth in appearance and slightly sticky to the touch. Once the dough reaches this point, turn off the stand mixer and remove the dough.

Lightly grease a large bowl with cooking spray and transfer the dough to the bowl. Cover with a tea towel and let the dough rise for 1 hour at room temperature. After this, transfer the covered bowl to the refrigerator and allow the dough to rise for 1 to 2 more hours or overnight.

Remove the dough from the refrigerator and separate it into 8 even pieces. Work the dough into balls and set them on the counter (loosely covered) for 30 minutes.

While the dough rests, you can begin working on the filling.

Brown the beef in a large, non stick skillet over medium high heat along with the onion. Strain out any excess fat after browning and transfer the beef/onion mixture to a bowl. Set aside.

In the same skillet, add a small amount of vegetable oil (1 tablespoon) and heat your vegetable medley (or chose veggies) until cooked through and softened - 8 to 10 minutes, depending on the type of vegetables you are using. Stir this vegetable mixture into the bowl with your beef and set aside to cool.

While your filling is cooling, begin readying your dough.

Roll each dough ball out into a 3X5 inch rectangle. Use a rolling pin to flatten each of the corners of the rectangle extra thin, so you create "wings" or elongated triangles on each corner. (If you're like me and simply cannot roll a ball of dough into a rectangle, simply roll the dough flat and then fold the dough like a burrito when you've added the filling. Pinch the seams and roll the ends - it won't look as pretty, but it works!)

Next, spoon 1/2 cup of the filling in the center of each runza. Grab the "wings" you mad earlier and fold them in towards the center. Work the dough around the filling until you've create an elongated loaf (football shape). Repeat this process with the remaining dough balls until you've made 8 runzas. Transfer them to a baking sheet and allow them to rise for an additional 45 minutes. Towards the end of those 45 minutes, preheat your oven to 375 degrees.

Crack the remaining egg in a bowl and whisk it with 2 tablespoons of water. Use a pastry brush to rub this egg wash over the outside of each runza. Place your baking sheet in the oven and bake the runzas until they are golden brown - 30 minutes. Serve and enjoy!


The Results:

I likely destroyed the sanctity of runzas by swapping out the spinach, and I'm sure cutting out the copious amounts of excess butter has angered the runza society of Nebraska - but in the end, I was pleasantly surprised with the final dish all the same. The easiest comparison to make is that a runza is a lot like a mini beef wellington - crispy outer crust, delicious meat and veggie centers. They're a bit time consuming and a little heavy on the steps, but these runzas make for a good "change it up" meal. If you're feeling adventurous - give them a try!

That's all we have for you this evening. Be sure to stop back tomorrow night to see what Maggie has cooking. Until then,

~Cheers

Smothered 'Chops: A Fall Delight

Good evening everyone! The cool fall weather we were all expecting has certainly descended upon the Iowa area. Our high temperatures barely break into the 50's and the nights are downright cold. Last night, I noticed I could see my breath while stepping outside. There's no surer sign of fall weather than being able to see one's breath!

While we've already been dabbling with a fall menu, the cooler weather has motivated us to start cooking even more fall friednly dishes. The slow cooker is about to get a workout - because many fall treats involve this easy to use kitchen gadget. Tonight's recipe uses the slow cooker to create perfectly succulent pork chops and a flavorful gravy.


The Recipe: Slow-Cooker Smothered Pork Chops
Original Recipe Found In: America's Test Kitchen - Cooking for Two

What You'll Need:
(Serves 2)

2 X 7 Ounce Pork Chops
2 Slices Bacon (Chopped)
1 Large Onion (Diced)
2 Teaspoons Brown Sugar
2 Garlic Cloves (Minced)
1/4 TEaspoon Dried Thyme
7 1/2 Teaspoons All Purpose Flour
1/2 Cup Low Sodium Chicken Broth
1 Tablespoon Soy Sauce
1 Bay Leaf
1 Tablespoons Fresh Parsley
1 1/2 Teaspoon Apple Cider Vinegar


Begin by browning your bacon in a large non stick skillet. Once browned, remove the bacon and transfer to a paper towel lined plate. Chop the bacon into pieces once it cools slightly.

Without cleaning the skillet, add the onion and cook for 8 to 10 minutes, or until the onion turns golden brown. Add in the garlic and thyme and cook until fragrant, 30 seconds. Stir the flour slowly to prevent clumps from forming. All the flour mixture to cook for 1 minute before slowly whisking in the broth.

Remove the skillet from the heat and stir in the soy sauce and brown sugar.

Spray a slow cooker with non stick cooking spray and place the two pork chops in the bottom of the cooker. Slowly pour the sauce mixture from the skillet over the chops and set the slow cooker to low. Allow it to cook for 7 to 8 hours. If you're in a hurry, set the cooker to high and the cooking time is reduced to 3 to 4 hours.

Before serving, transfer the chops to a plate and tent them with foil. Allow the sauce to settle (off heat) for 5 minutes, or until the fat in the liquid rises to the surface. Skim off the fat and then stir in the bacon bits and the apple cider vinegar. Take stock of your sauce at this point as well - if it's too runny or thin, add another teaspoon of flour until the mixture reaches the right consistency.

Serve the sauce over the pork chops with a sprinkling of fresh parsley and enjoy!

The Results:

I've never made a pork chop in a slow cooker before and am happy to report that the results were fantastic. Much like any other form of meat that spends all day stewing in its own juices, the pork chop essentially fell apart coming out of the slow cooker and was predictably tender and moist. The gravy was a nice surprise as well - it was rich and creamy and full of nice subtle flavors that blended well with the chops. At just over 270 calories per serving, this is a warm, filling fall meal that's sure to please even those on a strict diet.


That's all we have for you this week. We've got a busy weekend ahead of us, so there won't be any posts hitting the blog until next Monday. Enjoy your weekend and, until next time,

~Cheers

Decadence without Indulging

Good evening everyone!  Fall has finally arrived here in the greater Des Moines metro:  the leaves on the trees are changing and falling as soon as they change and cooler temperatures have come to stay.  I, personally, LOVE fall!  The changing between summer and fall is a beautiful sight, plus warm beverages to drink, warmer clothes to wear, and hearty meals to share make this season the best.  Tonight, I'll be presenting one of those dishes that showcases fall in its hearty goodness, but won't overdo it on the calorie scale.

The Recipe:  Beef Bourguignon
Original Recipe Found In:  25 Dinners on a Diet, a Relish Recipe Collection

What You'll Need:
1 1/2 Teaspoons Olive Oil
1 1/2 Pounds lean Beef Stew Meat
2 Cups vertically sliced Onions
2 Cups sliced Carrots
1 Cup diced Green or Red Bell Peper
1 (14 ounce) can diced Tomates, undrained
1 (12 ounce) package Button Mushrooms, cut into quarters
1 (14 ounce) can reduced-sodium Beef Broth
1 1/2 Cups dry Red Wine
2 Garlic cloves, pressed
2 Tablespoons Tomato Paste
1 Bay Leaf
1/2 Teaspoon dried Thyme leaves
1/2 Teaspoon coarse Salt
1/2 Teaspoon Black Pepper
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter, softened

To start, add the oil to a Dutch oven and bring to heat over medium-high heat.  Once the oil is warmed, but not to a smoking point, add the beef in batches and cook until the meat to browned, about five to ten minutes, depending on the thickness of the pieces of meat.  Once the beef is browned, pour the beef and juices into a deep bowl and set aside.

Next, add the onion, carrot, mushrooms, and bell pepper to the pan.  Cook, stirring occasionally until the onion is lightly browned and the rest of the ingredients are softened, about ten minutes.  Add the beef and the juices back to the pan and stir to combine.  Next, add the tomatoes, beef broth, red wine, garlic, tomato paste, bay leaf, thyme, salt, and black pepper, to the Dutch oven.  Bring the heat of the pan to a simmer, just until the liquid begins to bubble.  Cover the Dutch oven with a lid and cook for two hours, or until the beef and vegetables are tender.  After this, discard the bay leaf.

In a small bowl, combine the flour and butter with a fork until the mixture becomes a paste.  Ladle 1/4 cup of the pan juices to the bowl and whisk until very smooth.  Add the flour mixture back to the pan and stir very well.  Sprinkle with parsley, serve in a soup bowl, and enjoy!

The End Result:

This French-style soup is incredibly delicious.  Letting the beef and the vegetables sit in a broth and wine bath for two hours soaked up a lot of their flavor.  The ingredients almost just melt in your mouth because of how long everything was cooked.  If you want, you can add a bread element, a simple biscuit or a baguette, will soak in that yummy broth and create more of a tasty dish.  The best of all?  A serving is 335 calories, so you won't feel like you're overindulging.  Overall, a great fall dish that will leave you wanting more.

That's all we have for you tonight.  Check back tomorrow as Tyler presents another (soon-to-be) fall classic.  Until then,

~Cheers!