Belgian-style Beef Casserole with Beer


4 cups beef stock
5 lb lean stew beef
1/4 cup margarine
1-1/2 cup chopped onions
24 small whole onions or shallots, peeled
salt and freshly ground pepper to taste
4 cups strong beer or ale

Seasoned Flour

1-1/2 cup all purpose flour
1 tbsp salt
1/2 tbsp freshly ground pepper
1/2 tbsp dry English mustard
1/4 tbsp paprika
1/4 tsp basil
1/4 tsp chervil
1/4 tsp thyme
1/4 tsp parsley flakes


  1. Pour the stock into a saucepan and boil until reduced to 3/4 cup of liquid.
  2. Cut the beef into large chunks.
  3. Mix the seasoned flour ingredients in a bowl. Place the seasoned flour in a plastic bag. Add the beef and shake until coated. Remove the beef and reserve the remaining seasoned flour.
  4. Melt the margarine in a heavy skillet. Add the beef and cook until brown, stirring with a wooden spoon. Remove the beef from the skillet and set aside.
  5. Coat the chopped onions with the reserved seasoned flour, then brown in the skillet, adding margarine, if needed.
  6. Arrange half of the chopped onions in a casserole and cover with half of the beef. Cover the beef layer with the remaining chopped onions and top with the remaining beef.
  7. Add the whole onions, then season with salt and pepper. Pour the stock and beer over the beef mixture.
  8. Bake, covered, in a preheated 350ºC oven, 1 rack below center, for 2 hours or until the beef is tender.
  9. Place in a serving dish. Garnish with fresh parsley, if desired.

Makes 10 to 12 servings.

Source: The Creative Cooking Course

Stuffed Squash with Wild Rice


6 delicata squash, halved lengthwise, insides scooped out and reserved
1/3 cup olive oil, divided
1 3/4 teaspoons kosher salt, divided
1/8 teaspoon smoked paprika


4 cups low-sodium vegetable broth, homemade or store-bought
5 sprigs thyme, plus 1 tablespoon chopped
1 cup wild rice
1 cup organic brown rice
1/4 cup olive oil, plus 2 tablespoons
4 Portobello mushroom caps, dark gills scraped away and discarded, mushrooms coarsely chopped
1 teaspoon kosher salt, divided
1 (14-ounce) bag frozen pearl onions, thawed and dried well
1 pound Brussels sprouts, sliced thin
1/2 teaspoon smoked paprika
2 tablespoons lemon juice, from half a lemon


  1. Preheat the oven to 400ºF.
  2. Drizzle a rimmed a baking sheet with 3 tablespoons olive oil. Place the squash on the tray and roll it around in the oil. Season with squash with 1-1/2 teaspoons of salt and roast, cut side down for 30 minutes or until just tender and beginning to brown.
  3. Separate the seeds from the flesh of the squash until you have 1/2 cup of seeds. Rinse and drain well. Place on a small baking sheet and toss with the remaining tablespoon of olive oil, 1/4 teaspoon salt and 1/8 teaspoon paprika. Roast for the last 10 minutes with the squash or until toasted. Drain the seeds on a paper towel lined plate.
  4. In a medium saucepan, combine the broth and the thyme and bring to a boil over medium-high heat. Add the wild rice and return to a boil. Reduce the heat to medium low; cover and simmer for 20 minutes.
  5. Add the brown rice and 1/4 cup olive oil and bring to boil. Return the heat to medium low; cover and simmer until all the rice is tender (but still slightly chewy), about 30 minutes longer.
  6. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and the mushrooms. Season with 1/2 teaspoon salt and cook stirring often for about 10 minutes or until the water has evaporated the mushrooms are brown.
  7. Add the pearl onions and sauté until golden, another 7 to 8 minutes.
  8. Stir the Brussels sprouts into the skillet with the mushrooms and sauté until tender but still bright green, about 5 minutes.
  9. Season with the remaining salt and paprika. Pour the vegetable mixture into a large bowl. Add the rice mixture with any remaining liquid and the chopped thyme and toss gently to blend.
  10. Spoon the rice stuffing into the roasted squash halves, dividing evenly. Return to the oven and bake for 10 minutes, just to heat through.
  11. Squeeze the lemon juice over the hot stuffing and sprinkle with the toasted seeds. Serve hot.

Makes 6 to 12 servings.

Source: Chef Giada De Laurentiis

Spiced Honey Glazed Ham


1 smoked bone-in spiral-cut ham (8 pounds)
1/2 cup clover honey or other mild honey
2 tablespoons spicy brown mustard
2 tablespoons apple cider vinegar
1 teaspoon finely grated orange peel
1/4 teaspoon black pepper
1/8 teaspoon ground cloves


  1. Position rack in lower third of oven. Preheat oven to 325ºF.
  2. Line large baking sheet with heavy-duty foil and place wire rack over foil. Arrange ham on rack and cover loosely with foil. Pour 2 cups water into pan. Bake 1-1/2 hours.
  3. To prepare glaze, combine honey, mustard, vinegar, orange peel, pepper and cloves in small saucepan. Bring to a boil over medium-high heat. Remove from heat. Set aside to cool.
  4. Remove ham from oven. Discard foil. Increase oven temperature to 400ºF. Brush ham with glaze. Bake, uncovered, 40 minutes or until shiny golden brown crust has formed, brushing with glaze every 10 minutes.
  5. Remove ham to cutting board. Let stand 10 minutes before slicing.

Makes 12 to 14 servings.

Source: Irish Cooking Bible

Chocolate Swirl Gingerbread


1/2 cup (1 stick) unsalted butter, plus more for pan
1-1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon ground cloves
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled


  1. Preheat the oven to 325°F. Butter an 8-inch square pan.
  2. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
  3. Melt the butter in 1/2 cup water in a small saucepan over medium heat, and stir the mixture into the dry ingredients until smooth.
  4. Stir in the molasses and lightly beaten egg.
  5. Pour half the batter into the prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour the remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
  6. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
  7. Cool completely on a wire rack. Cut and serve with whipped cream or vanilla ice cream.

Makes 1 cake.

Source: Great Food Fast

Spanish Pork Cutlets


1 bunch baby carrots, trimmed, peeled
1 medium red bell pepper, about 200 g, chopped coarsely
200 g Brussel sprouts, halved
1 large red onion, about 300 g, cut into wedges
3 cloves garlic, unpeeled
1 tsp smoked paprika
2 tsp olive oil
1 medium tomato, about 150 g, quartered
2 pork cutlets, about 470 g, trimmed
200 g green beans, trimmed
1 tbsp roasted almond kernels


  1. Preheat oven to 220ºC/425ºF.
  2. Place carrots, bell pepper, sprouts, onion and garlic in a large baking dish. Sprinkle with paprika, drizzle with half the oil; toss vegetables to coat. Bake for 40 minutes or until vegetables are golden and tender. Add tomato to dish 10 minutes before end of cooking time.
  3. Brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) for 4 minutes each side or until cooked as you like. Remove from heat, cover and rest for 5 minutes.
  4. Boil, steam or microwave beans until tender. Keep warm.
  5. Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the bell pepper until mixture is smooth.
  6. Divide pork, roasted vegetables and beans between serving plates. Top with tomato and almond sauce before serving.

Makes 2 servings.

Source: Everyday Power Foods