Tag: pot

Warming Up with Beef Merlot

The weather just turned cold and wet here in San Francisco,
and when that happens I always crave something hot and comforting, ladled from
a steaming pot. I do have a brand new video to post for Friday that
fits the bill nicely, but due to circumstances beyond my control, it will not be up
until late in the day. 

In the meantime, I hope you enjoy this video recipe for
beef merlot that I posted a few years ago. It’s an easy take-off on beef
bourguignon, and one of my all-time, cold-weather favorites. Be sure to read the original post here, to find out why the heck I used merlot. Enjoy!

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Garlicky Green Beans

Garlicky Green Beans

by Pam on October 29, 2012

My thoughts are with everyone dealing with Hurricane Sandy – stay safe!

This is the standard way I make green beans in my home and I can’t believe I have never posted the recipe.  I love that it’s super quick and simple to make but tastes fantastic.  I love the crisp-tender beans smothered in garlicky goodness.  They pair great with most meals from steak & chops to Asian.  You can’t beat a healthy side dish ready in under 10 minutes!

Heat a small pot of water over high heat until boiling.  Add the trimmed green beans and cook for 2 minutes.  Drain immediately and immerse the green beans in a bowl of ice water.  This step will stop the cooking process and will help the green beans maintain the beautiful green color.  Drain and set aside.

Heat the butter and olive oil in a skillet over medium heat.  Add the minced garlic and cook, stirring constantly, for 30 seconds.  Add the green beans and season with sea salt and freshly cracked pepper, to taste.  Toss the green beans until evenly coated.  Serve immediately.  Enjoy.

Print[1]



Garlicky Green Beans




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1/4 lb green beans, trimmed
1 tsp olive oil
1 tsp butter
1-2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small pot of water over high heat until boiling. Add the trimmed green beans and cook for 1 1/2- 2 minutes. Drain immediately and immerse the green beans in a bowl of ice water. This step will stop the cooking process and will help the green beans maintain the beautiful green color. Drain and set aside.

Heat the butter and olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the green beans and season with sea salt and freshly cracked pepper, to taste. Toss the green beans until evenly coated. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Low Fat Creamy Mushroom Soup

A velvety mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.

I first posted this recipe December 2010, back when I was still working a full time job and running home to cook and take photos. Most of those photos are pretty bad, so I am slowly re-shooting them. The photo just didn’t do this soup justice – it’s so flavorful and light at the same time, even my teen who could care less about eating “light” often requests this.

And, it’s so simple to make, the shitake mushrooms give this soup incredible flavor, I wouldn’t substitute them. If you are watching your sodium, you can certainly use less bouillon or replace it with chicken broth.

Enjoy!

Low Fat Creamy Mushroom Soup
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 1/4 cup • Old Points: 1 pts • Points+: 2 pts
Calories: 65 • Fat: 2 g • Carb: 11 g • Fiber: 1 g • Protein: 3 g • Sugar: 3 g
Sodium: 571 mg

Ingredients: 
 

  • 3 tbsp flour
  • 4 cups water
  • 4 tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)
  • 5 oz shiitake mushrooms, sliced
  • 8 oz baby bella, sliced
  • 1 celery stalk
  • 1 tbsp light butter (optional)

Directions:
Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.  

Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup in the blender, then return back to the pot.

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