Tag: casserole

Brussels Sprouts with Warm Bacon Dressing and the Holiday Side Dish Dilemma

As I enjoyed this very tasty Brussels sprouts with warm
bacon dressing recipe, I was reminded Thanksgiving side dish decision time is
rapidly approaching. It’s that annual dilemma where we’re forced to choose five
or six recipes among hundreds of potentially awesome options.

What makes this decision so tough is that you want things
that are traditional and comforting, but at the same time, want to keep the
menu fresh and interesting. You love those buttery mashed potatoes, and yet
you’ve wanted to make twice-baked potatoes for years. You always make Grandma’s
chestnut stuffing, but that spicy cornbread version you saw on Pinterest sure
looks amazing. What do you do?

Do what I do; keep the starchy cornerstones classic, and
switch up the vegetable sides instead. Go ahead and do your favorite and
familiar potato, stuffing, and gravy recipe; but when it comes to tired old
dishes like green bean casserole, or peas and carrots, let your freak flag fly.

As long as you have a few comfort food favorites around,
people will forgive a little experimentation, and this creative, un-cooked
Brussels sprouts recipe would fit the bill. I love the contrast between the
raw, crunchy vegetable and the rich, smoky, sweet and sour dressing. This would
do any turkey proud.

While I decided to go raw this time, you can certainly turn
this into a hot side by giving it a quick, stir-fry in a large skillet. Just a
minute or two, until it starts to wilt, and you’re good to go. Anyway, I’m not
sure if I made your side dish selection simpler or more complicated by showing
you this new and exciting offering, but I’m sure you’ll figure it out. You
always do. Enjoy!

Ingredients for 4-6 servings:
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed
and sliced)

1 tbsp vegetable oil

4 oz bacon, sliced

2 tbsp brown sugar

1/3 cup cider vinegar

1 lemon juiced

salt and pepper to taste

pinch of cayenne

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Braised beef stew

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Served with tomato coulis, this slow-cooking beef stew simmered with ale and root veg is utterly delicious. Warm up the family with this delicious stew recipe

That’s goodtoknow

You can pack this into freezer containers, keeping tomato coulis separate from the beef and vegetables and freeze for up to 1 month. Allow to defrost before reheating.

Woman’s Weekly Cookery Editor, Sue McMahon

Ingredients

2level tbsp White Flora (healthy alternative to lard)
1.25kg (2¾lb) joint topside (or similar) beef
Approximately 1kg (2¼lb) prepared root vegetables e.g. carrot, parsnip, turnip and swede, cut into chunks
150ml (¼ pint) brown ale
150ml (¼ pint) beef stock
1 level tsp tomato purée
Bouquet garni, fresh or dried
Knob of softened butter
Freshly chopped parsley, to garnish

For the tomato coulis:

1 tbsp olive oil
1 large onion, sliced in rings
500g (1lb) tomatoes, skinned, deseeded and sliced
Salt and ground black pepper

Method

Set the oven to gas mark 3 or 160°C.
Heat the White Flora in a flame-proof casserole and brown the beef all over. Remove the beef from the pan and add the prepared vegetables. Cover the pan and sweat them for about 7 mins. Then replace the meat, pour round the ale and stock and add the tomato purée and bouquet garni. Tightly cover the casserole dish, and place the pan in the oven for about 1½ hrs, or until the meat is tender.
When the beef is almost cooked, make the tomato coulis. Heat the oil in a frying pan and add the onion. Cook onion until just brown, then add the tomatoes. Season the mixture, then cover the pan and cook for only 2-3 mins, until the tomatoes are just soft.
Remove the beef from the casserole and strain the gravy. Place the vegetables in a serving dish. Whisk the softened butter into gravy. Slice the beef.
Spoon the tomato coulis on one side of the serving plate and arrange the slices of beef on the other, spoon over a little gravy and serve the rest separately. Sprinkle over chopped parsley. Serve with creamed potatoes and a bowl of carrots and peas, if liked.

By Compiled by Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 600(kcal)
Fat 20.0g
Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Pumpkin soup recipes

Goodtoknow TV

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This amber-coloured, velvety soup is perfect for lunch with your favourite bread, or as a starter with crème…
Garlic, onion, cinnamon, chilli and coriander make this pumpkin soup very more-ish. And roasting the pumpkin…
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A real taste of autumn, this warming soup makes the most of seasonal pumpkin. Mix with sweet potatoes and…
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This seasonal favourite is perfect as a Halloween treat or simply as a winter warming starter for your meal.…
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Total time: 1 hr 15 mins

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Ingredients

Method

Nutritional information per portion

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

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Goodtoknow TV

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