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Category Archives: Barb Freda
This is a simple dish to make ahead and just heat up when it is time for dinner. It doubles easily for company–the surprise of the sweet potatoes for the top of this dish (instead of the more expected white potato topping) makes it a beautiful dish. This recipe is proof that sometimes the simplest of flavors come together in the simplest of ways for something sublime. Prep time: 10 minutes Cook time: 15 minutes stove top, 25 minutes in … continued…
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Growing up, the only thing we ever did with a pumpkin was carve it, roast the seeds, then watch the jack-o-lantern shrivel and blacken before being unceremoniously dumped into the garbage. The smell of roasting seeds still takes me back to those years. There was one year, however, I decided to make my own pumpkin puree from one of our pumpkins. It was an interesting experiment that didn’t produce the desired results. Now I know that the same pumpkins we … continued…
The combination of lamb and beef makes these meatballs taste decadent without really being decadent. I’ve substituted mint for the usual basil or parsley in meatballs. They are further lightened by using egg white instead of a whole egg and by baking them on a broiling or cooling rack over a baking tray. One recipe makes 50 one-bite meatballs, so this is a great choice for a party. Prep time: About 15 minutes Cook time: 15 minutes Makes 50 appetizer … continued…
The flavors of mulled cider are pure autumn and pure comfort for me. When I was scheming up a way to use cider in a recipe for Laura’s Lean Beef, this occurred to me, and it was a resounding success with all the tasters. Don’t skip the step of bringing the vegetables and marinade to a boil before the skillet goes into the oven. This really shortens the time the vegetables need to cook through. Prep time: About 15 minutes … continued…
Beef and beer seem like such a natural pairing, I don’t know why I didn’t try this one sooner. One full can of German-style beer (I used a lager), and the slow, long cooking result is a depth of flavor with a certain hint at sweetness I never expected. And although I’m always offering up substitutions for wine in many of my recipes, I’ll say flat out that if you don’t want to use beer here, don’t make this recipe, … continued…
True sauerbraten is typically a three-day marinating affair–the meat has a tangy quality that is delicious. This version cooks to perfection in your slow cooker, uses traditional ingredients (don’t skip the juniper berries; they give the dish some of its trademark flavor), and is done in 6 hours. The gingersnaps are a part of any sauerbraten recipe I’ve ever seen and they work magic once stirred into the juices left from the cooking. Some of the best gravy I’ve ever … continued…
There’s just enough bacon here to satisfy the “bacon-makes-everything-great” craving. To keep it lean, I use 96% lean ground sirloin, low-fat cheese and fat-free thousand island dressing. You won’t miss a bun with a burger this great. Prep time: 10 minutes Cook time: 10 minutes Serves: 4 1 pound Laura’s Lean Beef 96% Lean Ground Sirloin 1/2 cup Heinz chili sauce 1/2 tablespoon chili powder 2 strips bacon, cooked crisp and cut into pieces 4 tablespoons fat-free thousand island … continued…
Tomorrow, September 13 is National Peanut Day and what better way to celebrate than with a delicious sirloin recipe with peanuts! I used salted peanuts because I love the flavor, but you can reduce the amount of sodium significantly if you use unsalted dry-roasted peanuts. Grapes seemed like a natural addition — don’t peanuts and grapes go together (as in peanut butter and jelly)? The sweet fruit balances the sweet/sour flavor of the reduced balsamic nicely. Prep time: About 10 … continued…
