Categories
Back to School Barb Freda Behind the Scenes at LLB Community Involvement Contests & Giveaways Cool Weather Cooking Decorating Tips DIY Entertaining Ideas Fitness Foodie Crafts Foodie Gift Ideas Gardening Healthy Habits Healthy, Delicious Recipes Heart Healthy Holiday Cooking Holidays In the News Jenny Kramer, RD Judy Eggebeen Laura's New Look Memorable Meals Natural Farming Pam Freeman Resolve to Stick With It Snacks Summer Grilling Tips, Tools & TechniquesArchives
Category Archives: Barb Freda
Okay, indulge me–I’ve been wanted to do a really festive red and green dish, which is at times, a challenge when I am working with brown beef. But I started playing with the idea of stuffed red peppers, which are gorgeous and recalled a dish I made at least 20 years ago, which was pea puree scooped into peeled “boats” of red peppers. Consider this a mash-up of the two ideas. I couldn’t be more pleased with the colors, and … continued…
post a comment
I love using ready-to-serve products, especially when my schedule seems hectic, as it so often does around the holidays. I combined favorite flavors in this single-dish main course: hearty pot roast, warming pumpkin and comforting risotto. Winter comfort food! Prep time: About 5 minutes Cook time: About 25 minutes Serves 8 5 cups beef stock 1 tablespoon olive oil 1 small onion, finely chopped 12 ounces Laura’s Lean Beef Pot Roast Au Jus (ready-to-eat) 2 pounds pumpkin or squash, peeled … continued…
This new burger cooking method results from a reader request. Of course, we love to hear from you readers, and we love to give you what you want. Behold — our baked burgers! Because the burgers can be a bit dry when baked (it’s a longer, slower cook than a burger on the grill), I chose to add just a touch of cheese to the burger, but I’ve added it as a surprise. I baked them on a rack, allowing … continued…
I found myself craving fall food recently, but I also was determined to “shop the pantry.” That means I wanted to use what I had on hand. Luckily I had mushrooms, barley and beef and was able to create this dish that became a “mashup” of two favorite soups: mushroom barley and Hungarian mushroom soup. Instead of a soup, though, I created this casserole. It is tasty, filling and warming, just the way any good comfort food should be. Cook … continued…
Sometimes I have small household rebellions against turkey. Not always — just sometimes. So I try to satisfy my cravings for stuffing and gravy while giving my family the turkey-free meal they want. Here is a simple dish that does that. I use packaged herb stuffing mix moistened with plenty of beef stock. Sear the tenderloin steaks and top the stuffing with that. Make the gravy in the skillet used for the steak to enhance the flavor, top the stuffing … continued…
I admit to frying now and then, but if I can create some flavor without the fry, I’m willing to try. I created this chimichanga knowing I love the crunch and the flavors of a restaurant chimichanga. I decided to go for the full flavors, a low-fat cheese sauce and I’m getting crunch from toasted white corn tortillas (I also put one together with baked tortilla chips, but it felt more like nachos–but feel free to try it yourself). This … continued…
