Belgian-style Beef Casserole with Beer

Ingredients

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

Method

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

Spicy Cauliflower Stir-fry

Ingredients

1-1/2 lbs head cauliflower
1 Tbsp grapeseed oil
1/2 sweet onion, diced
2 garlic cloves, smashed and minced
2 carrots, peeled and cut into matchstick pieces
1 cup sugar snap peas
3 green onions, cut into 1-inch pieces
crushed dried chilies, optional
cilantro sprigs and lime wedges

Sauce

2 tsp low-sodium tamari soy sauce
2 tsp rice vinegar
2 tsp grated fresh peeled gingerroot
2 tsp toasted sesame oil
1 tsp coconut sugar
1 tsp Sriracha hot sauce

Method

1. In small bowl, whisk stir-fry sauce ingredients together. Set aside.
2. Cut cauliflower into chunks, including stem. In the bowl of a food processor fitted with a metal blade, pulse cauliflower florets until it resembles rice. You should have about 5 cups (1.25 L). Set aside.
3. In large frying pan or wok, heat oil. Add onion and stir-fry over medium-high heat for 1 minute, or until softened and clear.
4. Add garlic. Cook and stir-fry for 30 seconds.
5. Add carrots and stir-fry for 2 minutes until they start to soften.
6. Add cauliflower rice and snap peas and stir-fry for 4 minutes, or until cauliflower is done as you like and snap peas are hot and crispy.
7. Fold in green onions and sauce. Sprinkle with crushed chilies, if using. Add more seasonings to taste, if you wish.
8. Serve with generous sprigs of cilantro and lime wedges.

Makes 4 servings.

Source:Alive magazine

Spanish Pork Cutlets

Ingredients

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

Method

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

Steamed Haddock with Mediterranean Sauce

Ingredients

6 medium tomatoes
1/2 tsp dried oregano
1/2 tsp thyme
1/2 tsp basil
1 tsp chives
2 green onions, finely minced
1/3 cup vermouth
2 lb haddock or cod fillets
salt and freshly ground pepper to taste
1 tbsp olive oil

Method

1. Peel the tomatoes and chop coarsely. Combine the tomatoes, herbs, green onions and vermouth in a medium-sized saucepan. Simmer for 30 minutes while preparing the haddock.
2. Place the haddock on a large piece of aluminum foil. Season with salt and pepper. Fold the foil around the haddock securely.
3. Place the haddock in a steamer over boiling water. Steam for about 20 minutes or until the fish begins to flake.
4. Pour the juice from the foil packet into the tomato sauce.
5. Rewrap the foil packet and keep the haddock warm in a very slow oven.
6. Add the olive oil to the sauce and simmer for about 30 minutes longer or until thickened and considerably reduced in volume.
7. Arrange the haddock on a heated platter. Pour the sauce over the haddock and serve.

Makes 4 to 6 servings.

Source: The Creative Cooking Course

Empress Chicken Wings

Ingredients

600 g chicken wingettes
160 g bamboo shoots, sliced
2 slices ginger, chopped
1/2 piece slab sugar, crushed
12 soaked black mushrooms
1/4 tsp chopped garlic
1/4 tsp sugar

Marinade

1-1/4 tbsp light soy sauce
1-1/4 tbsp dark soy sauce
1-1/4 tbsp ginger juice
1-1/4 tbsp wine
dash of sesame oil

Sauce

2-1/4 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp chicken broth mix
1/3 tsp salt
160 ml water
1 tbsp Shaoxing wine

Method

1. Clean and dry chicken wingettes, marinate for 15 minutes.
2. Marinate black mushrooms with sugar for 10 minutes.
3. Add 2 tbsp oil to a wok, saute bamboo shoot till fragrant. Remove and set aside.
4. Add wingettes and stir-fry till golden brown. Add slab sugar. After sugar dissolved, add chopped ginger, mushrooms and bamboo shoots.
5. Stir well and add sauce. Cover and cook for 3 minutes. Remove to serving plate and serve hot.

Source: Chinese Cooking