Friday, February 1, 2013

Mahogany Beef Stew

Mahogany Beef Stew

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 tsp minced garlic
2 cups Shiraz
1 14.5-ounce can diced tomatoes
1/2 cup hoisin sauce
2 bay leaves
1 tsp each, basil, thyme, and oregano
1 tsp horseradish
1 pound baby carrots
2 tbsp cornstarch mixed with 2 tbsp red wine

Heat the olive oil over low heat.  Add the onions and saute 15 minutes.  Add the garlic and saute another minute or two.  Use some of the red wine to deglaze the pan.  Pour the contents into the slow cooker.  Add the remaining ingredients.  Cook on low 10-12 hours. 

Lemon Chicken Breasts

Lemon Chicken Breasts

1/4 cup good olive oil
3 tbsp minced garlic
1/3 cup dry white wine
1 tbsp grated lemon zest (2 lemons)
2 tbsp freshly squeezed lemon juice
1 1/2 tsp dried oregano
1 tsp thyme
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 lemon

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Place the chicken breasts in the pan.  Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done.

Based on this recipe by Ina Garten.  

White Bean and Chicken Chili

White Bean and Chicken Chili

1 large onion, chopped
4 garlic cloves, minced
2 pounds boneless, skinless chicken breasts
2 tbsp ground cumin
2 tbsp ground fennel 
1 tbsp dried oregano
2 tsp chili powder
2 tbsp Worcester sauce
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes

Combine the ingredients in the slow cooker and cook on high 4-6 hours until the chicken can be easily shredded.  

Adapted from this Giada recipe.