VIETNAMESE NOODLE SOUP and SPICY SHRIMP NOODLE SOUP

I have eaten Pho at Vietnamese restaurants around town, but after talking with a Vietnamese friend who has made it, I was a little intimidated. However, these recipes removed the mystery, and simplified the process, making a quick and easy soup with no sacrifice to depth of flavor.

VIETNAMESE NOODLE SOUP

8 ounces rice noodles
12 ounces thinly sliced beef
salt and freshly ground black pepper
1 onion, halved
1 4-inch piece ginger, unpeeled, halved
3 cups beef broth
5 star anise
1 cinnamon stick
4 green onions
2 jalapeño peppers
1/2 cup fresh cilantro
2 to 4 tablespoons of fish sauce
1 cup fresh bean sprouts

Prepare the rice noodles, as the label directs.
Season beef with salt and pepper. In a large pot over heat, sear beef until charred, 2 to 3 minutes per side. Transfer to a plate.
Add the onion and ginger to the pot, cook about 4 minutes. Add the broth, 2 to 3 cups of water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the green onions and jalapeños and tear the cilantro.
Add the fish sauce to the broth and boil for 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion.
Drain the noodles and divide among 4 bowls. Top with the broth, beef, green onions, cilantro, bean sprouts, jalapeños and onion.
Enjoy!

Recipe adapted from Food Network
www.foodnetwork.com/recipes/food-network...‎

SPICY SHRIMP NOODLE SOUP

3 cups beef broth
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek
1 teaspoon fish sauce
1 teaspoon soy sauce
2 cinnamon sticks
1 (8-ounce) bottle of clam juice
1 (1-inch) piece peeled fresh ginger
1 star anise
1 pound large shrimp, peeled and deveined
4 ounces uncooked rice noodles
1/2 cup fresh bean sprouts
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Combine beef broth, water, garlic, sambal oelek, fish sauce, soy sauce, cinnamon sticks, clam juice and ginger in a large saucepan. Bring to a boil, reduce heat and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp, cook for 4 minutes or until done. Remove cinnamon, anise and ginger, discard. Cook rice noodles according to package directions, drain. Place 1/2 cup of noodles into each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, cilantro and basil. Serve with lime wedges.
Enjoy!

Recipe adapted from Cooking Light, January/February 2013
www.cookinglight.com/‎

BEEF STEW

For a recent dinner party, my husband was super excited to take his sous vide machine for its inaugural run in the kitchen, cooking the beef bourginon for 72 hours before it was placed in front of our guests to enjoy.
My humble beef stew, however, simmered in the crock pot for about 4 hours, and in my opinion, was every bit as tasty as my husbands more fancy dish cooked in the more fancy machine.

BEEF STEW

1 1/2 pounds cubed beef stew meat
2 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
1 onion, diced
1/2 cup red wine
1 beef bouillon cube
1 cup hot water
1/2 teaspoon chopped rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 dashes worcestershire sauce
1 sweet potato, peeled and cubed
1/2 cup baby carrots

Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker.
Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour the wine into the skillet to deglaze, scrape up any brown bits, then pour the wine into the slow cooker.
Dissolve the beef bouillon cube in 1 cup of hot water, and pour into slow cooker, season with rosemary, thyme, garlic powder, pepper and worcestershire sauce.
Cook on high for 2 hours, then incorporate the sweet potato and carrots, adding enough water to cover all ingredients.
Cover and cook on high for a further 2 hours. My beef and potatoes were tender by this time, so I turned the slow cooker to the "warm" setting until we were ready to eat.
Enjoy!

Recipe adapted from Allrecipes
allrecipes.com/recipe/diegos-special-beef-stew/‎

BEEF GOULASH WITH BLUE CHEESE

Every time I mentioned Goulash was on the menu, my husband would visibly cringe, although he had tried the real thing in Hungary, and claimed to have enjoyed it.
The kids, however, were excited to try the beef, tomato and paprika mixture, as their current toy obsession "trash packs", feature a figure called "gross goulash", and they were curious what that was. The horrible little rubber collectables with detestable, disgusting names, were at least encouraging my kids to branch out and taste new foods.
As it happened, my husband had a meeting in Little Rock, a three hour drive from where we live,  the day the goulash was to be for dinner. He called me later to let me know, that unfortunately he was going to have to get a hotel room and spend the night out of town, as the roads were too icy and dangerous to attempt the drive home. Some people will do anything to get out of eating goulash, but the rest of us thought it was delicious!!

BEEF GOULASH WITH BLUE CHEESE

2 tablespoons olive oil
1 pound ground beef
1 red bell pepper, chopped
1 onion, chopped
1 clove of garlic, chopped
2 tablespoons of smoked paprika
salt and freshly ground black pepper
1 can (14.5 ounces) petite diced tomatoes
1 cup beef stock
1/2 pound macaroni
2 tablespoons sour cream
1 cup crumbled blue cheese
chopped fresh parsley for garnish

Bring a large pot of water to a boil.
In a skillet, heat the olive oil over medium-high. Add the beef and cook until browned. Add the bell pepper, onion, garlic and paprika, season to taste with salt and pepper.
Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add the tomatoes and beef stock and simmer until the goulash is slightly thickened, about 10 minutes.
Meanwhile, salt the boiling water and cook the macaroni until al dente, drain.
Stir the sour cream into the goulash.
Place pasta and goulash in a bowl, top with the blue cheese and parsley.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelray.com/‎

SWEET POTATO AND BLACK BEAN CHILI and TURKEY AND WHITE BEAN CHILI and THREE BEAN BEEF CHILI

I made this delicious sweet potato and black bean chili for my Uncle, who was visiting from New Zealand last year.
I wanted to make him some of the dishes I had been introduced to in my time in the United States, and chili, in any form - chicken, turkey, beef, buffalo, is one of my favorite fall and winter comfort foods.

SWEET POTATO AND BLACK BEAN CHILI

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chicken broth
2 sweet potatoes, peeled and cut into cubes
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons orange zest
salt and pepper

Heat the oil in a saucepan, over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the chili powder and cumin, then add the broth and sweet potatoes and stir well to combine.
Bring the mixture to a boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender, about 15 minutes. Add the tomatoes and beans and continue to simmer, uncovered, until the mixture is heated through and slightly thickened, about 15 minutes more.
Stir in the orange zest and season to taste with salt and pepper.
Serve with toppings of your choice - jalapeños, cilantro, sour cream, shredded cheese, green onions, or salsa.
Enjoy!

Recipe adapted from Family Fun, April 2011
familyfun.go.com/magazine/familyfun.../familyfun-april-2011/

TURKEY AND WHITE BEAN CHILI

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
4 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt
1 pound ground turkey
4 cups chicken broth
1 can cannellini beans, rinsed and drained
1 can white hominy, rinsed and drained
3 tablespoons cornmeal

In a large pot, heat oil over medium high. Add onion, cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano and cayenne and cook until fragrant, 2 minutes, season with salt. Add turkey and cook, about 5 minutes. Add broth, beans and hominy, bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes.
Stir in cornmeal and cook 15 minutes. Season to taste with salt.
Enjoy!

Recipe adapted from Martha Stewart Magazine
www.marthastewart.com/cook‎

THREE BEAN BEEF CHILI

1/2 pound ground beef or turkey
1 can (28 ounces) diced tomatoes, undrained
1 jar (16 ounces) salsa
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can great Northern beans, rinsed
1 teaspoon chili powder
1 teaspoon cumin

Cook beef or turkey in a large saucepan on medium high heat, for 10 minutes or until it is no longer pink, stirring occasionally.
Add to a slow cooker with all remaining ingredients, stir. Cover with lid and cook on high for 3 to 4 hours or low for 5 to 6 hours.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

BEEF AND BLACK BEAN CHILI and BEEF CHEEKS STEW WITH CARIBBEAN SPICES and FLEMISH BEEF STEW and MARINATED FLANK STEAK and STEAK PITAS and VAMPIRE STEAK

Although a hearty steak has become our oldest childs meal of choice, I don't often serve beef for dinner.
However, whether for friends, a dinner party, overnight guests, family, at home or while on vacation, beef seems to have been a frequent feature at our table lately. My husband even served marrow bone with crusty bread at a recent dinner party.
I also, have experimented with cuts of the cow I have never tried before, as well as followed more familiar recipes.

BEEF AND BLACK BEAN CHILI

1 pound of ground beef
1 onion, chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
1 15 ounce can of black beans, rinsed and drained
1 28 ounce can of diced tomatoes
3/4 cup beef broth
2 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoons smoked paprika
green onions and grated cheddar cheese to garnish

In a large skillet, cook ground beef, onion, pepper and garlic over medium heat until browned.
Drain fat. Transfer meat mixture to a slow cooker. Add beans, tomatoes, broth, cocoa powder, chili powder, cumin and paprika.
Cover and cook on high heat setting for 4 to 5 hours.
Garnish with green onions and cheese as desired
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012
www.bhg.com/recipes/‎

BEEF CHEEKS STEW WITH CARIBBEAN SPICES

2 1/2 pounds beef cheeks, trimmed and cut into 1 inch cubes
4 tablespoons cider vinegar
6 garlic cloves (2 chopped and 4 whole)
pinch nutmeg
3 tablespoons olive oil
2 teaspoons brown sugar
2 tablespoons cassareep (or substitute 1 tablespoon molasses, 1/2 teaspoon vinegar, juice of 1 lime)
2 sprigs parsley
3 scallions, finely chopped
1 onion, finely chopped
1 shallot, finely chopped
1 2-inch piece of ginger, finely diced
3 sprigs of fresh thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
3 cups beef stock
4 bay leaves

Marinate meat for 8 hours or overnight in cider vinegar, 1 chopped garlic clove, nutmeg and 2 tablespoons of oil.
Heat pan over high heat. Add remaining oil and brown sugar. When sugar caramelizes, after about 3 minutes, add the beef and the cassareep. Cook meat, turning occasionally, until browned on all sides, 5 to 7 minutes.
Add parsley, scallions, onions, shallots and remaining garlic. Saute until onions begin to brown, 5 to 10 minutes, then add ginger, thyme, cloves, allspice, salt and pepper.
Continue cooking for another 10 minutes, then add enough stock to cover the meat. Add bay leaves and lower the heat and simmer for 40 minutes.
Remove herb sprigs and bay leaves before serving.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/public/page/magazine-food.html‎

FLEMISH BEEF STEW

4 tablespoons unsalted butter
3 pounds flank steak, cut into cubes
salt and freshly ground black pepper
3 cups diced onions
1/2 cup flour
Three 12-ounce cans of beer
1/2 teaspoon dried thyme
2 bay leaves
chopped parsley, for garnish

In a heavy pot or enameled casserole dish, melt the butter. Season the beef with salt and pepper and add it to the dish (add in batches if needed).
Cook over moderate heat until lightly browned. Transfer meat to a bowl. Add the onions to the casserole dish, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring until the beef is tender, 2 hours.
Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

MARINATED FLANK STEAK

6 green onions, thinly sliced
1 garlic clove, chopped
1/3 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
1 2 pound flank steak
salt

Combine greeen onions, garlic, soy sauce, lime juice, olive oil, brown sugar, hot pepper sauce and toasted sesame oil, in a large resealable plastic bag and mix well. Add steak, seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.
Heat grill to high. Remove steak from bag, season both sides lightly with salt. Grill steak until well browned, about 6 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
Enjoy!

Recipe adapted from Bon Appetit, June 2012

www.bonappetit.com/recipes‎

STEAK PITAS

1/4 cup Greek yogurt
2 tablespoon mayonnaise
2 tablespoons prepared horseradish, drained
1 clove garlic, finely chopped
2 onions, cut into 1/8 inch thick slices
salt and pepper
1 1/2 pounds of filet mignon, cut crosswise into 4 even pieces
4 plain pitas
handful of spinach leaves

Heat a grill to medium.
In a small bowl, mix together the yogurt, mayonnaise, horseradish and garlic.
Lightly brush the onions with olive oil, place them on the grill. Season with salt and pepper, cover the grill and cook, carefully turning once, until softened and lightly charred, about 5 minutes, transfer to a bowl.
Pat the beef dry and brush with olive oil. Season with salt and pepper. Grill for about 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes before thinly slicing crosswise.
Grill the pitas, turning once, until just warmed through but not crisp, about 1 minute.
Slice the pitas in half, spread the insides with 2 generous teaspoons of horseradish sauce, then stuff with the spinach, sliced meat and grilled onions. Finish with a dollop of the remainig sauce and serve immediately.
Enjoy!

Recipe adapted from Rachael Ray Magazine, June 2011
www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search‎

SWEDISH MEATBALLS

MEATBALLS
3 pounds ground beef
1 onion, diced
2 eggs, lightly beaten
1 cup bread crumbs
1/2 cup parsley, chopped
salt and pepper to taste
GRAVY
4 tablespoons flour
2 (10.5 ounce) cans beef consommé
1 tablespoons Worcestershire sauce
2 cups milk
salt and pepper to taste

Place a large nonstick frying pan on medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixutre into 1 inch meatballs. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook 3 to 4 minutes or just until flour turns light golden brown. Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly. Cook 5 to 6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices, gently toss to coat meatballs. Lower heat to medium and simmer uncovered for 10 to 15 minutes or just until meatballs are cooked through.
Enjoy!

Recipe adapted from The Dining Guide, June 2013
www.nwaonline.com/dining/‎

VAMPIRE STEAK

4 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons smoked paprika
2 teaspoons chopped fresh tarragon
1 (1 1/2 pound) flank steak, trimmed
salt and freshly ground black pepper to taste

Combine garlic, lemon juice, smoked paprika and tarragon. Score a diamond pattern on both sides of steak, rub juice mixture evenly over both sides.
Cover, refrigerate for an hour.
Heat grill to high heat.
Sprinkle both sides of steak evenly with salt and pepper. Place steak on grill rack coated with cooking spray, grill 6 minues on each side or until desired degree of doneness. Remove steak from grill, let stand 5 minutes. Cut steak across grain into slices.
Enjoy!

Recipe adapted from Cooking Light, July 2012
www.cookinglight.com/food/recipe-finder/‎

BEEF AND BACON CASSEROLE

I remember the first time I made this Beef and Bacon Casserole - a friend and I had young children and we decided to unite and cook a meal for our families. It seemed like a brilliant idea - we would get to socialize, our kids would have a play date, and it would all result in dinner.
However,  I'm not sure it was all that successful, we never did prepare a meal together again. We are both proficient, individual cooks, and I always find it challenging and laborious to cook in a kitchen that's not my own.

BEEF AND BACON CASSEROLE

1 pound of ground beef
1/2 onion, chopped
6 ounces of fresh mushrooms, sliced
6 ounces of pasta, cooked and drained
1 can cream of mushroom soup
8 ounces of frozen peas
1/4 cup milk
salt and freshly ground black pepper
6 slices of bacon, cooked and chopped
1 cup bread crumbs
1/2 cup butter, melted
2 cups cheddar cheese, shredded, divided use

Heat oven to 325F.
In a large skillet, cook ground beef until no longer pink. Drain the fat. Add onions and mushrooms and cook until onions are wilted.
Add noodles, soup, peas and 1/4 cup of milk. Mix well. Add salt and pepper to taste.
Cover and cook on medium low 5 to 10 minutes, stirring often. Add bacon and 1 cup cheese, stir to combine.
Pour mixture into a casserole dish. Bake for about 25 to 30 minutes.
In a small bowl, mix bread crumbs with butter, add remaining 1 cup of cheese and blend gently. Sprinkle on top of mixture in casserole dish. Return to oven and bake 10 minutes more or until breadcrumbs are golden brown and cheese is melted.
Enjoy!

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS and SLOW COOKER BEEF TACOS and BLACK BEANS AND YELLOW RICE and MEXICAN COLESLAW and MEXICAN BROWNIES

A friend had Lasik surgery, which she was thrilled with, and I was thrilled to help out in some small way, and take her and her family dinner - even though it gave her respite from cooking for only one night.

I settled on a Mexican theme, and hoped it was a fiesta feast they would enjoy!

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS

1 garlic clove, minced
1 can garbanzo beans, rinsed and drained
1/4 cup tahini
juice and grated peel of 2 lemons
1 packet (1.25 ounces) taco seasoning mix, divided
1 can (4 ounces) diced green chiles
6 flour soft tortillas or corn chips, for serving

Pulse garlic, beans, tahini, lemon juice, lemon peel, and all except 1 tablespoon of seasoning mix. Pulse several times until well combined. Pour into a bowl, fold in chiles.
Heat oven to 350F. Cut tortillas into 6 to 8 wedges, spread evenly on cookie sheet, spray with cooking spray, sprinkle with remaining 1 tablespoon seasoning mix.
Bake 4 minutes. Remove from oven, turn wedges over and bake 4 minutes more or until toasted and crispy. Serve with hummus.
Enjoy!

Recipe adapted from Homemade Mexican Favorites, 2012

www.ortega.com/

SLOW COOKER BEEF TACOS

2 pounds boneless beef chuck roast, cut into cubes

1 teaspoon salt

1 tablespoon vegetable oil

1 tablespoon chili powder

1 (6 ounce) can tomato paste

2 cups beef broth

1 onion

1 (8 ounce) can tomato sauce

1/2 green bell pepper

1 teaspoon ground cumin

1/2 teaspoon pepper

flour tortillas, warmed

toppings: sour cream, shredded cheese

Sprinkle beef evenly with salt.

Cook beef, in batches, in hot oil in a skillet over medium-high heat 5 to 7 minutes or until browned on all sides. Place beef in slow cooker, add chili powder, tomato paste, beef broth, onion, tomato sauce, green bell pepper, ground cumin, and pepper. Stir to combine, cook on high 4 hours or low for 6 hours, or until beef is tender.

Serve with tortillas and desired toppings.

Enjoy!

Recipe adapted from Southern Living

www.southernliving.com/food/

BLACK BEANS AND YELLOW RICE

1 package yellow rice mix

2 cans black beans, drained and rinsed

1 can mexican style stewed tomatoes

1 can chopped green chiles

1 cup shredded cheese

Prepare rice mix according to package directions. Heat beans, tomatoes, and chiles in a large skillet over medium heat. Add rice and cheese, stirring until cheese melts.

Enjoy!

Recipe adapted from Southern Living 

www.southernliving.com/food/

MEXICAN COLESLAW

1/3 cup olive oil

2 tablespoons orange juice

2 tablespoons lime juice

1 garlic clove, minced

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10 ounce) package finely shredded cabbage

1/2 pound jicama, shredded

1 carrot, shredded

1 jalapeño pepper, seeded and diced

1/4 cup fresh cilantro

Whisk together olive oil, orange juice, lime juice, garlic, cumin, salt and pepper, in a large bowl. Add shredded cabbage, jicama, carrot, jalapeño pepper and cilantro, and toss to coat.

Enjoy!

Recipe adapted from Southern Living

www.southernliving.com/

MEXICAN BROWNIES

FOR BROWNIES
4 ounces semi-sweet chocolate, chopped
1/2 cup butter
1 1/4 cups brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup chocolate chips
FOR THE BROWN SUGAR TOPPING
1 cup brown sugar
1/4 cup cream
1 tablespoon butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

MAKE BROWNIES
Heat oven to 325F. Line an 8 inch pan with foil, extending foil over sides. Stir semi-sweet chocolate and butter in large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
MAKE TOPPING
Whisk sugar, cream and butter in small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour.
Enjoy!

Recipe adapted from Bon Appetit, August 1996
www.bonappetit.com/magazine/toc

GARBANZO BEAN AND BACON DIP WITH ROSEMARY PITA CHIPS and GRAPE LEAVES WITH BEEF AND GOAT CHEESE

After our new neighbors moved in, it took us a while to meet the sweet and fabulous family - and we were so glad we did.
Rolf and Jesse became work out partners - heading to the gym most mornings, the talented couple turned a  ramshackle property into an absolutely beautiful home, they gave us wonderful suggestions and advice when we took a recent trip to Asheville, North Carolina, we got to try Wisconsin treats such as cheese curds and Garretts Popcorn and it was always such a pleasure to see them around the neighborhood.
They insisted on hosting their own farewell party when they moved back to Wisconsin, something to do with an immovable vat of beer, but they did welcome appetizers. The Bean and Bacon Dip initially called for white beans, but since I was making Dolmas, I decided to go for more of a Mediterranean theme and substitute garbanzo beans.
Although we miss our friends, I don't miss the moaning and inertia from my husband after he returned from a particularly grueling exercise session.

GARBANZO BEAN AND BACON DIP WITH ROSEMARY PITA CHIPS

CHIPS
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 pita breads, cut into wedges
DIP
4 bacon slices, chopped
4 garlic cloves, minced
1/3 cup chicken broth
1 (15 ounce) can of garbanzo beans, drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon paprika

Heat oven to 350F.
To prepare chips, combine dried rosemary, salt, garlic powder and black pepper. Arrange pita wedges in a single layer on a baking sheet. Lightly coated with cooking spray and sprinkle evenly with rosemary mixture. Bake for 15 to 20 minutes, or until golden.
To prepare dip, cook bacon in a small pan over medium heat until crisp. Remove and set aside. Add garlic to the pan, cook 1 minute, stirring frequently. Add broth and beans, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
Combine bean mixture, green onions, lemon juice, hot sauce, salt and paprika in a food processor, and process until smooth. Spoon mixture into a bowl, stir in bacon.
Serve with pita chips.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/‎

GRAPE LEAVES WITH BEEF AND GOAT CHEESE

1/4 pound lean ground beef
2 tablespoons olive oil
4 ounces goat cheese
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
grape leaves

Heat a skillet over medium heat. Add beef and cook for 5 to 10 minutes, until no longer pink. Set aside.
Heat grill to high. In a large bowl, combine 2 tablespoons olive oil, beef, goat cheese, thyme, basil, rosemary, parsley, salt, pepper and lemon juice. Taste and adjust seasonings as needed.
Place a grape leaf on a work surface. Scoop a spoonful of goat cheese mixture into the center. Fold the sides over the filling, starting from the end closest to you, gently roll up into a packet. Brush with olive oil and set aside. Continue with remaining leaves and filling.
Place packets seam side down onto the hot grill and cook for 1 minute, turn and cook for another minute, or until cheese is soft.
Enjoy!

Recipe adapted from Shape, July 2012
www.shape.com/healthy-eating/healthy-recipes

SPAGHETTI WITH LEMONY MEAT SAUCE

This was a lovely dish!! Every now and then a recipe comes along that I just fall in love with and this was definitely one!! I was delighted and pleasantly surprised how well the lemon and beef flavors complimented each other.

SPAGHETTI WITH LEMONY MEAT SAUCE

2 1/2 tablespoons butter
2 leeks, thinly sliced
salt and pepper
1 pound ground beef
1/2 to 3/4 cup red wine
1/2 cup milk or cream
1 cup chicken broth
peel of 1 lemon, finely grated
1/2 cup chopped fresh mint
1/2 pound spaghetti, cooked

In a large saucepan, melt the butter over medium high heat. Add the leeks, season with salt and cook until soft, about 5 minutes. Add the beef and season with salt and pepper.
Cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.
Add the wine and cook until mostly reduced, about 5 minutes. Add the milk and cook about 5 minutes until mostly reduced.
Stir in the chicken broth and lemon peel and bring to a simmer. Cover and cook over low heat until the meat is tender, 20 to 25 minutes.
Stir in 1/4 cup mint.
Divide the spaghetti, sauce and the remaining mint among bowls.
Enjoy!

Recipe adapted from Everyday with Rachael Ray, March 2011
www.rachaelraymag.com/