Saturday, December 24, 2005

Swedish Meatballs


Swedish Meatballs
Originally uploaded by Food Fanatic.
This recipe is from Cooking Light Magazine. I googled it to make for our Christmas Eve dinner. My husband's side of the family always has swedish meatballs and sausage on Christmas Eve.
This is a very tasty rendition, but I'm skeptical that it will taste authentic. For one, the recipe I usually use has cardamom on it and this on does not. Also, I do not usually have mushrooms and carrots. But...I forgot to bring the other recipe, and also the cardamom. Since cardamom is pretty expensive, this seemed like and easy way out.

1 pound ground round
3/4 cup dry breadcrumbs
1/2 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1 large egg white
Cooking spray
4 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1 1/2 cups thinly sliced carrot
1/2 cup thinly sliced shallots
2 tablespoons all-purpose flour
1 (10 1/2-ounce) can beef consommé
1/2 cup water
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh parsley
6 cups hot cooked yolk-free wide egg noodles (about 10 ounces uncooked pasta)

Combine the first 8 ingredients in a medium bowl. Shape mixture into 30 (1-inch) meatballs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add meatballs; cook for 8 minutes, browning on all sides. Remove meatballs from pan.
Add mushrooms, carrot, and shallots to pan; sauté for 5 minutes. Stir in flour; cook 1 minute. Gradually add the consommé, stirring with a whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 8 minutes. Add water; cook for 2 minutes. Remove from heat, and stir in the sour cream and parsley. Serve over pasta.

Yield: 6 servings (serving size: 5 meatballs, about 1/2 cup mushroom mixture, and 1 cup pasta)

Tuesday, December 06, 2005

Old-Time Beef Stew


Old Fashioned Beef Stew
Originally uploaded by
Food Fanatic.

This was an excellent stew and did not take all day. It cooked just long enough to sit down and rest and enjoy the smell. It's from "The Lady & Sons Savannah Country Cookbook" by Paula Deen

2 lbs stew beef
2 Tbs vegetable oil
2 cups water
1 teaspoon Worchestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika (I use half-sharp from Penzeys)
Dash of allspice or ground cloves
3 large carrots, sliced
4 red potatoes, quartered
3 ribs celery, chopped
2 Tbsp cornstarch

Brown meat in hot oil. Add water, Worchestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, papricka, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove (I actually chopped my garlic before putting it in and then left it in). Add carrots, potatoes and celery. Cover and cook 30 to 40 minutes longer, or until potatoes and carrots are tender.
Here's where I veered off: She says to thicken the gravy, you should remove 2 cups of the broth. Combine the cornstarch with 1/2 cup water, stirring until smooth. Mix it with the hot liquid and then return it to the pot.
Mix the cornstarch and water and drizzle it directly into the pot, stirring carefully so as to not break up the potatoes or mash the carrots. Simmer for a few more minutes to allow the cornstarch to cook a bit.

One more note: usually when I make beef stew, I use a pot roast because often I can find it on sale and it's cheaper and more tender than stewing beef. But this time I used stew beef because it was on special. It was very tender.