Asian Raspberry Lettuce Wraps with Tempeh and Sautéed Veggies

This was a thrown together dinner from things in the refrigerator that needed to be eaten before they rotted. This actually turned out very flavorful, I always seem to lean towards Asian cuisine but the addition of the Raspberry flavoring gave it a special kick. Make lettuce wraps as opposed to rice paper or tortillas was also a nice change of scenery.

Ingredients:

Lettuce Wraps:

• 1 pkg Organic Tempeh, crumbled
• 2 Tbs Teriyaki Marinade
• 2 Tbs Honey Ginger Marinade
• 1 Tbs Raspberry Flavoring Mix (liquid)
• 2 Tbs EVOO
• 1 Tbs Oyster sauce
• 2 Tbs Low Sodium Soy Sauce
• 1 tsp Lemon pepper
• 1 tsp Salt
• 1/2 tbs garlic
• 1/2 head Boston Lettuce
• Optional condiments: low fat sour cream, 2% milk cheese, srirachi and peanut sauce

Sautéed potatoes, onions and carrots:

• 4 Russet potatoes, chopped into medium size chunks
• 1 Carrot, skinned and julienned
• 1 cup sugar snap peas
• 1/2 Red Onion, small dice
• 1 Tbs Lemon Pepper
• 1 Tbs Whole Butter
• 2 Tbs EVOO
• 1 Tbs Garlic
• TT Salt and Pepper

Directions:

Wraps: Heat oil and garlic in sauté pan over medium-heat until you can smell the garlic. Add the tempeh, marinades, oyster sauce, and soy sauce while continuing to stir. Cook for ~7-10 minutes then add the raspberry liquid.

Veggies: Heat oil and garlic again in sauté pan over medium-high heat. Sauté potatoes for 15 minutes or until almost cooked. Add onions, sugar snap and carrots and continue stirring until they are tender. Add salt, pepper and lemon pepper at the end.

Making the wraps: Peel a large leaf of Boston Lettuce off and place a line of tempeh in the middle. Top with some of the sautéed veggies. You can add cheese, sour cream, srirachi or peanut sauce - depending on your personal preference. Roll the lettuce wraps tightly. We also ate the rest of the veggies on the side since they all wouldn't fit in the wraps!

Note--> I also made some frozen biscuits in the oven quickly because the boys were craving them.

Roasted Baby Spring Vegetables

Ingredients

• * 3 tablespoons white balsamic vinegar
• * 1 tablespoon chopped shallots
• * 1 pound baby carrots with tops
• * 1 tablespoon olive oil
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper
• * 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
• * 1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
• * 2 cups (2-inch) slices asparagus (about 1 pound)
• * 1 tablespoon chopped fresh flat-leaf parsley
• * 1 tablespoon chopped fresh chives

Preparation

Preheat oven to 500°.

Combine vinegar and shallots in a small bowl; set aside.

Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

Loaded Twice-Baked Potatoes

Ingredients

• * 4 medium russet potatoes
• * 8 ounces 90%-lean ground beef
• * 1 cup broccoli florets, finely chopped
• * 1 cup water
• * 1 cup reduced-fat Cheddar cheese, divided
• * 1/2 cup reduced-fat sour cream
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground pepper
• * 3 scallions, sliced

Directions

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Ingredients

• * 4 pieces boneless, skinless chicken breasts
• * Black pepper
• * 4 to 5 ounces blue cheese crumbles
• * A handful arugula leaves from bulk bins, chopped
• * A handful baby spinach leaves from bulk bins, chopped
• * 4 slices bacon
• * 2 pounds baby potatoes, halved
• * Salt
• * 1 pound thin green beans
• * 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
• * Leaves from 4 fresh thyme sprigs
• * 3 tablespoons extra-virgin olive oil, divided
• * 4 scallions, finely chopped, whites and greens
• * 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.


http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-blue-cheese-stuffed-chicken-green-beans-and-smashed-potatoes-with-green-onions-recipe/index.html

Julia Child's Boeuf Bourguignon

Vegetable and Wine Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.



Kitchen Supplies:

9- to 10-inch, fireproof casserole dish , 3 inches deep
Slotted spoon

Boeuf Bourguignon:

• 6 ounces bacon
• 1 Tbsp. olive oil or cooking oil
• 3 pounds lean stewing beef , cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. flour
• 3 cups full-bodied, young red wine , such as a Chianti
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves mashed garlic
• 1/2 tsp. thyme
• Crumbled bay leaf
• Blanched bacon rind
• 18 to 24 small white onions , brown-braised in stock
• 1 pound quartered fresh mushrooms , sautéed in butter
• Parsley sprigs

Directions:

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.


http://www.oprah.com/recipe/food/recipesmeat/20090806-orig-julia-child-boeuf-bourguignon