Cookin' with Carol recipes on NBC5 - March 2008

Slow-Cooker Beef Stew

Serves 8

Here's one to throw together in the morning, let it cook all day, and enjoy a delicious, no hassle dinner in the evening. For busy schedules, slow-cooker cooking is the way to go!

1 tablespoon olive oil

2 pounds beef stew meat

1/4 cup flour

2 cups beef broth

4 medium red potatoes, quartered

2 medium sweet potatoes, peeled and cut into 2-inch pieces

1 cup baby carrots

1 large onion, peeled and quartered

4 cloves garlic, peeled

1 teaspoon dried thyme

1 bay leaf

1 tablespoon chopped fresh rosemary

Salt and pepper to taste

In a large deep skillet, heat olive oil, then add stew meat and cook over medium-high heat for 8 to 10 minutes, or until meat is browned, stirring occasionally. Add flour and stir until meat is coated with flour. Transfer mixture to a slow cooker and add remaining ingredients. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5 hours, until meat and vegetables are tender.

(Air Date: March 1, 2008)

Baked Fish en Papillote

Serves 4

This simple preparation for fish fillets baked “in paper” is quick and delicious.

4 tilapia fillets

1 tablespoon olive oil

1 carrot, julienne-cut

2 leeks (white part), julienne-cut

1 zucchini, julienne-cut

1 clove garlic, minced

1/2 teaspoon dried basil

Cut 4 heart-shaped pieces of parchment paper (or foil) large enough to accommodate fish (about 12 inches in diameter). Place one fillet on each piece of parchment. Heat a skillet over medium heat, add oil, and sauté carrot, leeks, zucchini, and garlic until tender, about 3 to 4 minutes. Add basil (and season with salt & pepper to taste, if desired). Remove from heat and divide vegetables evenly over each fillet. Fold parchment over fillets and fold edges together to seal. Place “packets” in a baking pan and bake in a preheated 425° F oven for 20 minutes, or until fish is opaque.

(Air Date: March 8, 2008)

Southwest Turkey Wrap

Serves 4

Pep up your kids’ lunch with this fun sandwich. Pack one for yourself as well!

4 tortillas (southwestern-style or whole-wheat)

4 slices colby cheese

4 slices smoked turkey

4 lettuce leaves

8 thin carrot sticks

1/2 cup ranch dressing

Place a tortilla on a cutting board. Place a slice of cheese, smoked turkey, a lettuce leaf and 2 carrots sticks on the tortilla. Roll up the tortilla, and spear with  toothpicks to hold. Cut on a diagonal for a decorative look. Repeat with remaining ingredients for four sandwich wraps. When packing in a lunch box—okay, ready for this?—wrap wraps in plastic wrap! Serve ranch dressing on the side for dipping. (And remember to remove the toothpicks before eating!)

Notes:

A pluot is a cross between a plum and apricot. It’s a source of vitamin A and is sometimes referred to as a dinosaur egg.

(Air Date: March 22, 2008)

Stuffed Baked Pears with Cranberries

Serves 4

This is a nice baked fruit dessert. It would also be a nice treat to enjoy for a weekend brunch. Prepare ahead, refrigerate, and warm just before serving, or served chilled.

4 ripe pears

1/4 cup dried cranberries

3 tablespoons sliced almonds

2 1/2 tablespoons brown sugar

1 teaspoon lemon zest

1 tablespoon lemon juice

1/4 cup light corn syrup

1/4 cup water

1 teaspoon vanilla

Peel pears leaving stems intact. Using a melon baller gadget, core pears through the bottom end (not all the way to the stem). In a small bowl, combine cranberries, almonds, brown sugar, lemon zest, and lemon juice; mix well. Stuff each pear evenly with filling. Place stuffed pears upright in a baking dish. Mix corn syrup with water and vanilla and pour over pears. Bake, covered, in a 350° F oven for 1 hour 15 minutes. Serve warm or chilled.

(Air Date: March 29, 2008)