Ok… we are getting all fancy since the weekend is coming. We know this one involves a lengthy prep time, so we wanted to post it early enough that you could prepare.
Let us know how it turns out and stay tuned tomorrow from the “Skinny Fiber Results Online” Skinny Cocktail.
- Ultimate Beef Wellington
Borrowed from: http://www.foodnetwork.com
For the Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
To make the Duxelles:
- Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
- Add butter and olive oil to a large saute pan and set over medium heat.
- Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated.
- Season with salt and pepper and set aside to cool.
To prepare the beef:
- Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
- Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes.
- Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
- Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.
- Using a rubber spatula cover evenly with a thin layer of duxelles.
- Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
- When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
- Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
- Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
- Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired.
- Top with coarse sea salt.
- Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking.
- Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer.
- Remove from oven and rest before cutting into thick slices.
- Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
Green Peppercorn Sauce:
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved
- Add olive oil to pan after removing beef.
- Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match.
- After flame dies down, return to the heat, add stock and reduce by about half.
- Strain out solids, then add 2 cups cream and mustard.
- Reduce by half again, then shut off heat and add green peppercorns.
Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
- 2 pints fingerling potatoes
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic, left unpeeled
- 3 tablespoons extra-virgin olive oil, plus for sheet pan
- Salt and pepper
Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper.
- Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan.
- Place potatoes in oven and reduce heat to 425 degrees F.
- Roast for 20 minutes, or until crispy on outside and tender on inside.
Warm Wilted Winter Greens:
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts, for garnish
- 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin olive oil
- 1/2 cup pomegranate seeds, for garnish
- Parmesan shavings, for garnish
- 1 shallot, chopped, for garnish
Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter.
- Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens.
- Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
Recipe and Image borrowed from http://www.foodnetwork.com
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Lamb Chops with Balsamic Reduction
We think this is a fabulous way to kick off Protein week.
Any special requests of recipes you would like to see?
Image and Recipe Borrowed from: www.allrecipe.com
This goes perfect with Global Grains week and it looks fantastic. Thanks Bonnie (One of our loyal followers)!!
I really wasn’t sure what to call this recipe, because it’s similar to “Italian Bread Wedges” I’ve made in the past. However, I couldn’t find that recipe, so I re-created a new recipe. I wasn’t intending to blog about my supper last night, but it was soooo fabulous that I decided I had to.
First of all, you should know that this supper only took about an hour to make (including rising and baking time!).
Grilled Chicken + White Pizza Wedges=
Hopefully, you can see why I couldn’t resist snapping a picture. The chicken recipe can be found here, as I have blogged about it in the past.
White Pizza Wedges
3/4 cup warm water (approximately 110 degrees Fahrenheit)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
approximately 2 cups flour (add more if necessary)
1 tablespoon yeast
View original post 252 more words
- 1 cup moong dal (with skin)
- 2 cup chopped spinach
- 1 teaspoon shredded ginger
- 1/2 teaspoon turmeric
- 11/2 teaspoon salt (adjust to taste)
- 4 cups water
- 1/4 teaspoon garam masala
- 1/2 teaspoon lemon juice (adjust to your taste)
- 2 tablespoon ghee or clarified butter
- 1/2 teaspoon cumin seed (Jeera)
- Pinch of asafetida (hing)
- 4 whole red chilies
- 1/4 teaspoon cayenne pepper
- Wash dal changing water several times till water becomes clear.
- In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.
- Cook over medium high till dal comes to boil.
- Now reduce the heat to medium and let it boil for about seven minutes.
- Close the heat and let the steam escape before you open the pressure cooker.
- Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
- Add lemon juice, and garam masala.
- For seasoning or chaunk heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.
- Stir for few seconds and add cayenne pepper close the heat and pour over dal.
Continuing with our “Global” theme and going with a “Grain” theme this week… We bring you Global Grains!!
Greek Chicken and Rice
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small onion, chopped
- 1 medium red bell pepper, chopped
- 1/2 teaspoon dried oregano leaves, crushed
- 1 clove garlic, finely chopped
- 1 bag (10 oz.) baby spinach leaves
- 2 1/4 cups water
- 1 package Knorr® Sides Plus™ Veggies – Roasted Chicken Rice with Harvest Vegetables
- 2 tablespoons lemon juice
- 1/4 cup crumbled reduced fat feta cheese (optional)
- Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
- Add remaining 1 tablespoon olive oil to same skillet and cook onion, red pepper and oregano over medium heat, stirring occasionally, 4 minutes or until vegetables are tender.
- Add garlic and cook 1 minute. Add spinach; toss to coat. Cover and cook about 2 minutes, until spinach is partially wilted, stirring occasionally.
- Stir in water and Knorr® Sides Plus™ Veggies – Roasted Chicken Rice with Harvest Vegetables. Bring to a boil. Reduce heat to low and cook covered 10 minutes or until rice is tender.
- Stir in chicken and lemon juice.
- Sprinkle with cheese.
This one is sponsored by our friends over at skinnyfiberresults.wordpress.com.
Try it out and let us know what you think!!
- 3 cups chopped veggies of your choice
- 1/2 chopped onion
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 cup low fat ricotta cheese
- 1 egg
- 2 cups fresh spinach
- 2 cups tomato sauce
- 12 uncooked oven-ready whole grain lasagna noodles
- 1 cup mozzarella cheese, shredded
- Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
- Whisk egg into ricotta cheese and stir in fresh spinach.
- Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
- Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.
For my veggies, I used broccoli, cauliflower, carrots, and red peppers. Check the lasagna at 30 minutes and add 1/4 cup vegetable stock if the lasagna looks too dry.
Fontina Fruit Chicken Breast
Fontina Fruit Chicken Breast
- 1/3 cup olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground mustard
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1 large tart apple, peeled and chopped
- 1 teaspoon butter
- 1/2 cup shredded fontina cheese
- 1/2 cup dried cherries, coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Yield: 8 servings.
- In a large resealable plastic bag, combine the first six ingredients. Carefully cut a pocket in each chicken breast half; place in bag. Seal and turn to coat; refrigerate for 1 hour.
- In a small nonstick skillet, saute apple in butter until tender. Transfer to a small bowl. Stir in the cheese, cherries, salt and pepper. Drain chicken, discarding marinade; stuff with apple mixture. Secure with soaked toothpicks.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Discard toothpicks.
We love this recipe because it combines cheese, chicken, and fruit. What an awesome way to fit in many of the food groups.
Borrowed from tasteofhome.com (http://www.tasteofhome.com/recipes/Fontina-Fruit-Chicken-Breasts)
Try this recipe out and tell us what you think in the comments below…