Kristen's Recipes

1 (3 to 4-pound) bone-in rib-eye roast

Kosher salt and freshly ground black pepper

1/4 cup olive oil

Gravy:

1 large shallot, finely chopped

1/2 bottle drinking red wine, such as Malbec

5 cups beef stock

 

Preheat oven to 400 degrees F.  Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.  Gravy: Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

Onions:
2 C. vertically sliced red onion
1/4 C. fresh lemon juice
1 T. minced fresh basil
2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground red pepper

Potatoes:
4 C. sliced Yukon gold or red potato (about 1 1/2 lb.)
1 T. vegetable oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Cooking spray

Horseradish cream:
2/3 C. low-fat sour cream
2 T. fat-free milk
1 T. prepared horseradish

Remaining ingredients:
1 (12-oz.) beef tenderloin
1/4 tsp. freshly ground black pepper
2 C. trimmed arugula
4 shavings fresh Parmesan cheese

To prepare onions, combine first 6 ingredients in a bowl; toss well. Let stand 2 hours, stirring occasionally. Preheat oven to 450�. To prepare potatoes, combine potato, oil, 1/2 tsp. salt, and 1/4 tsp. black pepper in a bowl, and toss well to coat. Arrange potato slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450� for 15 minutes. Turn potato slices over, and bake an additional 20 minutes or until tender and lightly browned. To prepare horseradish cream, combine sour cream, milk, and horseradish; cover and chill. Prepare the grill, or preheat the oven to 450�. Rub tenderloin with 1/4 tsp. black pepper. Insert meat thermometer into thickest part of tenderloin. Place the tenderloin on a grill rack or a broiler pan coated with cooking spray, and grill or bake at 450� for 20 minutes or until meat thermometer registers 145� (medium-rare) or 160� (medium), turning every 5 minutes. Let stand 5 minutes; cut into 8 slices. Drain onions in a colander over a bowl, reserving 1 T. marinade; toss marinade with arugula. Arrange 2 slices tenderloin, 1 C. potatoes, 1/2 C. arugula mixture, and 1/4 C. onions on each of 4 plates; drizzle each serving with about 2 1/2 T. horseradish cream, and top with 1 cheese shaving.

Yield: 4 servings
Calories: 385
Fat: 15.8g
Fiber: 3.9g

Cooking spray
2 C. vertically sliced onion
1 (8-oz.) package presliced mushrooms
3/4 tsp. salt, divided
1 (8-oz.) boneless sirloin steak, trimmed
1/4 tsp. coarsely ground black pepper
3 (7-inch) refrigerated individual pizza crusts (such as Mama Mary’s)
2 T. low-fat mayonnaise
1 1/2 tsp. prepared horseradish
1/3 C. (about 1 1/2 oz.) crumbled blue cheese

Preheat oven to 450�. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 tsp. salt; remove onion mixture from pan. Sprinkle steak with 1/2 tsp. salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices. Place crusts on a baking sheet. Bake at 450� for 3 minutes. Remove crusts from oven. Combine mayonnaise and horseradish; spread each crust with about 2 tsp. mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450� for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half.

Yield: 6 servings
Serving size: 1 pizza half

Calories: 323
Fat: 10.8g
Fiber: 4.2g

1 1/2 C. vertically sliced onion
1/2 C. halved, seeded, and vertically sliced kumquats
1/2 C. carrot juice or orange juice
1 T. Dijon mustard
1/4 tsp. salt
2 thyme sprigs
1 bay leaf
2 tsp. rice vinegar
2 tsp. olive oil
1 1/2 to 2 T. freshly ground mixed peppercorns or black peppercorns
4 (4-oz.) beef tenderloin steaks, trimmed (about 3/4 inch thick)
1/2 tsp. salt
Fresh chives (optional)

Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 15 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat. Discard thyme sprigs and bay leaf. Stir in rice vinegar, and cool. Heat oil in a large nonstick skillet over medium-high heat. Place pepper in a shallow dish. Dredge steaks in pepper; sprinkle evenly with 1/2 tsp. salt. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with marmalade; garnish with chives, if desired.

Yield: 4 servings
Serving size: 2 skewers and about 2/3 C. salsa

Calories: 211
Fat: 6.9g
Fiber: 3.4g

2 lb. boneless top round steak, cut about 1/4” thick

1 lb. ground Ham

2 Eggs, slightly beaten

1 clove Garlic, mashed

1/3 C. chopped Onion

1/3 C. chopped Mushrooms

2T. minced Parsley

1/4 tsp. Rosemary

3 T. Butter or Oil

3/4 C. sliced Carrots

3/4 C. sliced Celery

1/2 C. chopped Onion

1/2 C. sliced Mushrooms

Bay Leaf

1/4 tsp. Thyme

1 C. Beef Stock

1/4 C. Burgundy Wine

 

Place beef steaks between two sheets of waxed paper, one at a time, and pound them into a flat rectangular shape using the flat side of the mallet so the meat doesn’t tear.   Make filling by mixing ham, eggs, garlic, onion, mushrooms and parsley.  Spread about 1 T. of filling over each piece of beef, leaving a gap around the edges.  Fold up meat at edges making a small lip to hold filling in.  Roll up meat, keeping edges turned in.  Secure with a short skewer or tie with string.  Roll meat in flour, and brown in butter or oil.  Add all remaining ingredients to pan, cover and simmer 35 minutes, until beef is fork tender.  Serve rolls with vegetables and pan juices. 

 

Yield: 18 Paupiettes

Serving Size: 2 Paupiettes

 

Calories: 400

Fat: 24g

FIber: .7g

2/3 C. frozen (thawed) orange juice concentrate
1/2 C. tequila or water
1/3 C. fresh lime juice
2 T. each chopped fresh ginger and olive oil
2 cloves minced garlic
1 tsp. each salt and dried oregano
1/4 tsp. cayenne pepper
1 1/2- to 1 3/4-pound beef top-round steak, cut 1 inch thick

In a small bowl, combine the orange juice concentrate, tequila or water, lime juice, ginger, oil, garlic, salt, oregano and cayenne pepper; mix well. Place beef in a resealable plastic bag; add marinade; turn to coat. Marinate in refrigerator 6 hours to overnight; turn occasionally. Remove steak; discard marinade. Grill, uncovered, 16 to 18 minutes for medium-rare doneness, turning occasionally. Carve into thin slices and serve.

Yield: 6 servings
Calories: 158
Fat: 4g
Fiber: 0g

 

Salt and Pepper

1 lb pasta, cooked and drained with 1 1/2 C. of the cooking water reserved

2 pints grape tomatoes

6 garlic cloves, cracked but left in skins and 1 garlic clove peeled and halved

3-4 T. EVOO

2 lbs beef tenderloin steaks, 1 ½” thick

2 scallions, chopped

8-10 sage leaves, thinly sliced

Parsley, finely chopped

1 C. crumbled Gorgonzola cheese

1 C. Parmesan cheese

1 C. basil, torn

2 C. arugula, coarsely chopped

 

 Preheat the oven to 450*F. Place the grape tomatoes on a baking sheet with the cracked garlic and coat with EVOO. Season with salt and pepper. Roast in oven for 20 minutes. Season steaks with salt and pepper and rub both side with the halved clove of garlic. Drizzle steaks lightly on both sides with EVOO. Combine the scallions, sage, and parsley with the Gorgonzola crumbles. When the tomatoes are just about done, heat a skillet over high heat. Add the steaks and sear 90 seconds on both sides. Leave in the skillet. Take the tomatoes out of the oven and turn the oven off. Top the meat with the Gorgonzola mixture and transfer the skillet with the steaks to the oven. Let the meat sit in the oven for 4-5 minutes. Slip the garlic cloves from the skins and mash into a paste. Scrape into pasta bowl. Mix the garlic into the pasta cooking water. Add the tomatoes and mash them until a sauce forms. Add the pasta, grated Parmesan, basil, and arugula and toss for a minute or two.

 

2 T. EVOO (extra-virgin olive oil), twice around the pan

2 pounds sirloin shell steak, trimmed and chopped into bite-size pieces

Salt and black pepper

2 carrots, peeled and sliced on an angle

4 parsnips, peeled and sliced on an angle

4 shallots, peeled and quartered

2 fresh or dried bay leaves

12 dried apricots, coarsely chopped

8 dried figs, coarsely chopped

A handful of dried cranberries

1 T. Worcestershire sauce

1 quart (4 cups) beef stock

8 fresh sage leaves, finely chopped

1/4 tsp. ground allspice (eyeball it)

1/4 C. chopped fresh flat-leaf parsley, a generous handful

3 T. fresh chives, snipped or chopped

1/2 C. smoked almonds, chopped

Toasted whole-grain bread or rolls

Softened butter

 

Heat the EVOO in a large, deep skillet or stew pot over high heat. When the oil ripples, add the beef and brown it all over, 6 to 7 minutes. Season liberally with salt and pepper, then add the vegetables and bay leaves to the pot. Reduce the heat to medium-high and cook for 5 minutes to begin to soften the vegetables. Add the dried fruits, Worcestershire, and beef stock. Mix well, then stir in the sage and allspice. Reduce the heat to a simmer and cook for 20 minutes, or until the dried fruits are plump and the vegetables tender. Adjust the salt and pepper to taste and remove the bay leaves. Serve the stew in shallow bowls and top with the parsley, chives, and smoked almonds. Pass bread and butter at the table.

 

 

1/2 C. water

1 small onion, thinly sliced

1 small red or green sweet pepper, cut into thin strips

1/4 tsp. black pepper

1/8 tsp. salt

2 tsp. butter or margarine

4 bratwurst buns, split and toasted

3 T. spicy brown mustard

 

In a large nonstick skillet cook bratwurst over medium heat about 5 minutes or until brown, turning frequently. Carefully add the water. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until internal temperature registers 165 degree F on an instant-read meat thermometer. Drain on paper towels. Meanwhile, in a covered medium saucepan cook onion, sweet pepper, black pepper, and salt in hot butter for 3 minutes. Stir onion mixture. Cook, covered, for 3 to 4 minutes more or until onion is golden. Spread cut sides of toasted buns with the mustard. Serve bratwurst in buns topped with onion mixture. Grill Method: Prepare as above, except arrange medium-hot coals around a drip pan in a covered grill. Test for medium heat above the pan. Place bratwurst on grill over the pan. Cover and grill for 20 to 25 minutes or until internal temperature registers 165 degree F on an instant-read meat thermometer, turning bratwurst once halfway through grilling. Cook onion mixture and serve as above.

 

12 ounces boneless beef top sirloin steak or top round steak

2-1/4 tsp. blackened seasoning for beef

2/3 C. water

2 T. tomato paste

2 tsp. cornstarch

1/2 tsp. instant beef bouillon granules

1 T. cooking oil

1 16-ounce package frozen stir-fry vegetables (any combination)

3 C. hot cooked rice

 

If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into thin bite-size strips. Sprinkle steak strips with 2 tsp. of the blackened seasoning; toss to coat well. For sauce, in a small bowl stir together the water, tomato paste, cornstarch, beef bouillon granules, and remaining 1/4 tsp. blackened seasoning; set aside. In a wok or large skillet heat oil over medium-high heat. Add stir-fry vegetables. Cook and stir for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Add beef strips to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce. Add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir together to coat all ingredients with sauce. Heat through. Serve over rice.

 

4 dried vermicelli pasta nests

12 ounces boneless beef sirloin steak or beef top round steak

3/4 C. beef broth

3 T. reduced-sodium soy sauce

2 T. balsamic vinegar

2 T. honey

2 T. cornstarch

1/4 tsp. crushed red pepper

1 T. minced fresh ginger

1 T. cooking oil

4 C. sliced bok choy or baby bok choy

1 medium red onion, cut into thin wedges

2 medium red sweet peppers, cut into julienne strips (2 C.)

 

Cook pasta nests according to package instructions, drain. Keep warm. Meanwhile, trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce: In a small bowl, combine beef broth, soy sauce, vinegar, honey, cornstarch, and red pepper. Set aside. In a wok or a 12-inch nonstick skillet, stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add bok choy and onion; stir-fry for 2 minutes. Add sweet peppers; stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok. Add beef to wok; stir-fry for 2 to 3 minutes or until desired doneness. Push the beef from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly. Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more. To serve, place one angel hair nest on each plate. Spoon beef mixture over noodles. Serve immediately.

 

1 C. low sodium beef stock

1/2 C. red wine

4 tsp. all purpose flour

4 (4-ounce) beef tenderloin steaks

1/2 tsp. salt

1/4 tsp. pepper

2 tsp. olive oil, divided

4 T. minced shallot

8 small mushrooms, quartered

1/8 to 1/4 tsp. thyme

 

Combine first 3 ingredients in a bowl and set aside. Season steaks with salt and pepper. Heat 1 tsp. oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside. Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms. Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites.

 

16 oz. extra-lean ground sirloin beef or turkey breast

1/2 C. plus 1 T. dried fine bread crumb

1/2 C. chopped onion

1/2 C. finely chopped green bell pepper

1/4 C. water

1/8 tsp. dried minced garlic

1/8 tsp. black pepper

1 (8 oz) can tomato sauce

1 T. Splenda Granular

1 tsp. taco seasoning

1 T. finely chopped cilantro or parsley

 

In a large bowl, combine meat, bread crumbs, onion, green pepper, water, garlic, and black pepper. Mix well to combine.  Using a 1/2 C. measuring C. as a guide, form into 6 patties. Evenly arrange patties in a large skillet sprayed with butter-flavored cooking spray: Brown patties for 4 to 5, minutes on each side. Meanwhile, in a small bowl, combine tomato sauce, Splenda, taco seasoning, and cilantro. Spoon sauce mixture evenly over patties. Lower heat, cover, and simmer for 6 to 8 minutes or until patties are cooked through to desired doneness. When serving, evenly spoon sauce  mixture over patties.

 

Yield: 6 servings

Calories: 156

Fat: 4g

Fiber: 1g

 

1 (2 to 3 lb) center-cut beef tenderloin

4 tsp. dried marjoram, crushed

1 T. finely shredded lemon peel

2 tsp. cracked black pepper

1/2 tsp. salt

3 T. bottled minced garlic

3 T. olive oil

1-1/2 lbs small white, purple, and/or red potatoes, quarters

1/2 tsp. salt

 

Preheat oven to 425 deg F. Trim any fat from meat. In a small bowl, stir together dried marjoram, lemon peel, pepper, 1/2 tsp. salt, and garlic. Brush meat with 1 T. of the olive oil. Sprinkle with half of the garlic mixture; press to coat. Place the meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 425 deg F oven for 35 to 40 minutes for medium rare (140 deg F) or 45 to 50 minutes for medium (155 deg F), spooning off any fat in roasting pan. Meanwhile, in a large bowl combine potatoes, 1/2 tsp. salt, the remaining 2 T. olive oil, and the remaining garlic mixture. Add potato mixture to roasting pan the last 30 minutes of roasting. Transfer meat and potatoes to a serving platter. Cover loosely with foil; let stand for 15 minutes (the meat’s temperature will raise 5 deg F during standing). Cut meat into 1/2- inch slices.

 

Yield: 8 servings

Calories: 293

Fat: 13g

Fiber: 2g