Steakless Diane

steakless diane

gardein
1 bag	gardein beefless tips

other ingredients
2 tbsp	canola oil
1/2 cup	button mushrooms
1	shallot, minced
1 clove	garlic, minced
1/8 tsp	salt
3 tbsp	cognac
1 tbsp	lemon juice
1 tsp	vegan worcestershire sauce (try wizard brand)
1/4 cup	earth balance vegan butter
2 tbs	parsley, minced

Brown beefless tips in canola oil on all sides and set aside. Add a little more oil to pan and add mushrooms, onions and garlic and sauté for 2-3 minutes. Deglaze with cognac until reduced by half.

Turn off heat and add lemon juice and Worcestershire sauce and earth balance and whisk until melted. Stir in parsley, and beefless tips. Serve over noodles or rice.

Double Meat White Ragu

DOUBLE-MEAT WHITE RAGU

Sweet sausage and veal double the flavor of this vegetable-enriched ragu tossed with pasta.

by Rachael Ray | on 03/09/12

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INGREDIENTS

• A handful of dried porcini mushrooms
• 1 1/2 cups vegetable stock or water
• Salt and pepper
• 1 pound bucatini (hollow spaghetti) or pici (fat spaghetti, not hollow)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound ground veal, patted dry
• 1/3 pound bulk sweet Italian sausage
• 1 small carrot, finely chopped or grated
• 1 small rib celery with leafy top, finely chopped
• 1 small onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 10-12 small sage leaves, thinly sliced
• 3 tablespoons tomato paste
• 1 cup dry white wine
• 3/4 cup milk
• Grated Pecorino Romano cheese, for serving

Serves 4

PREPARATION

Place the mushrooms in a small saucepan and cover with the stock or water. Bring to a boil, then lower the heat and simmer on very low heat to reconstitute (or pour 1 cup boiling water over them, cover and let stand for 10 minutes).

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the starchy cooking water.

While the pasta is working, in a heavy pot, heat the EVOO, two turns of the pan, over high heat until smoking. Stir in the veal to brown slightly, then stir in the sausage, crumbling the meat as it cooks. Add the carrot, celery, onion, garlic and sage; season generously with salt and pepper. Cover and cook the vegetables, stirring occasionally, until softened, 3-5 minutes. Stir in the tomato paste, then stir in the wine to deglaze, scraping up the browned bits from the bottom of the pan.

Remove the mushrooms from their soaking liquid and chop. Stir the mushrooms into the ragu with their strained liquid, leaving any sediment behind. Stir in the milk, lower the heat to medium-high and cook to thicken.

Stir the reserved 1 cup of starchy cooking water into the ragu. Add the pasta and toss to coat. Top with a liberal amount of cheese.

Slowcooker Short Ribs

Ingredients

• 1 tbsp. canola oil
• 3 pounds bone-in beef chuck short ribs
• 2 medium onions, peeled and quartered
• 2 medium carrots, cut into large chunks
• 2 medium parsnips, cut into large chunks
• 2 medium turnips, peeled and cut into large chunks
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley, stems and leaves separated
• 1 tbsp. Worcestershire sauce
• 1 tbsp. spicy brown mustard
• 1 (12-ounce) dark stout beer, such as Guinness
• Kosher salt
• Black pepper

Directions

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.

While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.

To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

Beefless Tips in Wine

Gardein Beefless Tips in a White Wine Sauce with Garlic and Rosemary

           Adapted from Gourmet Magazine

Ingredients:

    1 9-oz package Gardein Beefless Tips

    1 tablespoon flour

    olive oil

    4 garlic cloves, sliced thin

    1 tablespoon chopped rosemary (fresh if possible, if using dried reduce to 1/2 Tablespoon)

    2/3 cup white wine 

    salt and pepper

Toss beefless tips with flour, 3/4 tsp salt, and 1/2 tsp pepper.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Sauté until tips are browned and warmed through. Remove from heat and transfer to a plate.

Sauté garlic and rosemary in 1 Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beefless tips to skillet and warm through.

Ina Garten Meatloaf

INA GARTEN MEATLOAF

Ingredients

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.