Sunday, January 17, 2010

Beef Rolls with Spring Salad

I had, oh, about 12 magazines I hadn't even touched. So this past Saturday was a fun game of catch up. I got through about 3 of them. I'm actually going to be reading the magazine while the month that's on the spine is the same that is on today's calendar. Anywaaaaay, Everyday Food had a really delicious looking dinner that not only was quick but healthy! We are trying to focus more on what we eat, so this was really appealing to us. I can't wait to make this in the summer! It's the perfect light dish for eating outside.

I modified it just a touch from the magazine- mostly the amounts of things.

  • 1 pepper (I used 1/2 of a red and 1/2 of an orange)
  • 1 small onion
  • olive oil
  • salt and pepper
  • 3/4 c water
  • 3/4 pound braciola beef (I used just a thinly sliced sirloin tip and pounded it a bit thinner)- cut into 4 equal pieces
  • 2 ounces pepper Jack cheese
  • 7 ounces spring lettuce mix
  • 1 1/2 tsp sherry vinegar (I used balsamic vinegar)

1. In a large skillet, heat 1 tbsp oil over medium-high. Add onions and peppers; cook, stirring occasionally, until beginning to brown, about 7 minutes. Season with salt and pepper and add 3/4 c water; cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, 2 minutes.

2. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.

3. In the same skillet as in step 1, heat to medium high. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes. Reduce heat is beef is browning too quickly. Transfer beef rolls to a plate.

4. Toss lettuce with vinegar and 1 tsp oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.


Monday, January 4, 2010

Ginger Pumpkin Tart

I was watching 5 Ingredient Fix and saw this recipe. It looked way too good not to try! (I made a good choice!)


  • 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)
  • 6 tablespoons butter, melted
  • 1 (15-ounce) can pumpkin puree, organic if possible
  • 3/4 cup sweetened condensed milk
  • 2 large egg yolks
  • Pinch salt


Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.

Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!

NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.

Freezer Ready Chicken Pot Pie

Back when my sister had her baby in September, I made her 3 freezer meals to help out their tired, hungry bellies. While I was at it, I went ahead and just doubled each recipe and kept one of each for ourselves. I found the recipe here, and it was super easy! Of course I was a bit skeptical as this was my first time making freezer meals...and because this just seemed too simple. I.was.wrong. It was REALLY good! My plan next time is to make about 6 of these bad boys at once. I could easily eat this once every couple weeks. Sorry my picture is awful...I forgot to take one after we cut it, and it was gone really quickly.

Easy Chicken Pot Pie Freezer Recipe

1 pkg frozen peas & carrots
1 8oz can small whole onions, drained
1 small can mushroom pieces
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
Pie crust (frozen or homemade)

Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.

On cooking day:
Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes.
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