Tagged:  Meats

Don’t you just love the winter months? This is when we can eat foods that warm the heart and soul. One of my fav’s is Sherpherd’s Pie – our family recipe is made with mashed organic potatoes, corn and ground beef or turkey. Enjoy this one-dish dinner next to a fireplace and let the evening linger with a few glasses of wine…

Prep time: 30 to 40 minutes
Bake time: 30 minutes
Serves: 4 to 6

Ingredients:
2 pounds Yukon Gold organic potatoes (or other favorite variety)
3 tablespoons unsalted butter or extra virgin olive oil
Salt and ground black pepper, to taste
3 tablespoons extra virgin olive oil
1 pound organic ground beef or turkey
3/4 cup finely chopped white or brown onion
1/4 to 1/2 cup chicken or vegetable broth (optional – for mashed potatoes)
One 15-ounce can organic corn, drained, rinsed & drained once more

Prepare the Mashed Potatoes:

1. Peel the potatoes, cut them into 3-inch chunks.

2. As you cut the potatoes, immediately place them in a 4 to 5-quart sauce pot, covered with cold water (this will avoid blackening of potatoes).

3. After all potatoes have been placed in sauce pot, drain them and cover them with cold water once more.

4. Bring potatoes to a boil.

5. Boil potatoes on medium heat until they are cooked through – about 7 to 10 minutes.

6. After 7 to 10 minutes, test the tenderness of potatoes by piercing one of the chunks with a fork or pointed knife.

7. When potatoes are cooked, drain them in a metal colander.

8. Return potatoes to the sauce pot and mash the potatoes with a masher; stir in the butter or olive oil.

9. Add salt, ground black pepper and the broth, to taste.

10. Cover the mashed potatoes in sauce pot and set them aside.

Prepare the Ground Meat Filling:

1. In a 12-inch skillet and on medium-high setting, heat 3 tablespoons extra virgin olive oil.

2. When oil is hot, add the ground meat, breaking it up with a wooden spoon continuously (this will avoid large clumps).

3. As soon as the meat turns gray, stir in the chopped onion with salt and ground black pepper, to taste.

4. Cook the meat mixture for 5 to 7 minutes or until the meat is cooked through and onions are translucent.

5. When meat is cooked, transfer it to a clean, metal colander to drain over a bowl.

6. Let meat drain for about 5 minutes.

Assemble & Bake the Sherpherd’s Pie:

1. Preheat oven to 350°F.

2. Oil or butter a 10 X 10-inch baking dish (alternatively, a rectangular or oval dish can be used).

3. Transfer half of the mashed potatoes to the baking dish, spreading the potatoes evenly.

4. Add half of the drained meat mixture, spreading it evenly over the mashed potatoes.

5. Spoon the drained corn over the meat.

6. Top the corn with remaining mashed potatoes.

7. Cover the Sherpherd’s Pie with baking dish cover or with aluminum foil.

8. Set Shepherd’s Pie on a rack positioned in center of oven and bake for 20 minutes.

9. After 20 minutes of baking, uncover the Shepherd’s Pie and place it underneath oven overhead grill.

10. Grill the Shepherd’s Pie for 4 to 5 minutes (stand watch in order to avoid charring).

11. Serve Shepherd’s Pie immediately. If desired, add a little ketchup on the side.

Wine Pairing: Cabernet Sauvignon (with ground beef version)
Chardonnay or Pinot Grigio (with ground turkey version)
Text and Photograph ©2015 Nancy DeLucia Real

For this vibrant pizza, you already know that I’m an advocate of pre-made pizza dough from Trader Joe’s® refrigerated section. It’s delicious, fast and easy.

These pizzas are perfect for that Halloween party you’ve been planning. Make a few of these pizzas (by doubling or tripling the recipe) in minutes. You’ll surely please all the spooks and zombies out there.

Have fun and stay safe on Halloween.

Active prep time: 15 minutes
Bake time: 13 to 15 minutes
Serves: 4

Ingredients:
1 tablespoon vegetable oil
One 16-ounce Trader Joe’s® plain, refrigerated pizza dough
3 tablespoon extra virgin olive oil
1/4 to 1/2 cup shredded Mozzarella cheese
1 large yellow tomato, sliced into 1/4-inch thick rounds
6 red grape tomatoes, cut in half
6 yellow grape tomatoes, cut in half
Salt and pepper, to taste
8 to 12 fresh basil leaves

1. Preheat oven to 450ºF.

2. Using a pastry brush or your fingers, spread the vegetable oil evenly on a 16-inch round  or 12 X 16-inch rectangular baking sheet.

3. Place the dough over the oiled sheet and flatten slightly.

4. Flip the dough over and begin stretching the dough gently with fingertips until it fits into sides of the baking sheet.

5. Brush the dough with 1 tablespoon of the olive oil.

6. Arrange the shredded mozzarella evenly over pizza dough.

7. Follow with the yellow tomato rounds, red and yellow grape tomatoes.

8. Sprinkle with some salt and pepper and remaining olive oil and top the pizza with basil leaves.

9. Place sheet with pizza on a rack positioned in upper third of oven and bake for 10 to 11 minutes or until the crust edges begin to turn light golden.

10. Transfer the pizza to bottom rack and bake an additonal 4 to 5 minutes or until bottom of pizza is golden brown.

Serve immediately.

Wine paring suggestion: Pinot Grigio (white).

Text and Photograph ©2012 Nancy DeLucia Real

The light, flaky texture of this pie crust/tart recipe is due to a high quality oil that I use. Omitting the heavy butter and/or hydrogenated fats, I make my pastry with sunflower or safflower oil. Use this healthy pastry for sweet pies and fruit tarts, or savory quiches and vegetable tarts.

Prep time: 30 to 45 minutes
Makes: Pastry for One 2-Crusted Pie or Tart

Ingredients:
2-2/3 cups all-purpose, unbleached flour
1 teaspoon salt
3/4 cup sunflower or safflower oil
4 to 5 tablespoons cold water
Three 2-inch wide aluminum foil strips (to place over pastry edges during baking)

1. In a 4-quart mixing bowl, combine the flour and salt. Add the oil and, with a pastry cutter, mix until flour and oil combine to form pea-sized clusters. Add water, 1 tablespoon at a time; mix until dough amalgamates and sides of bowl are clean. If needed, add 1 more tablespoon water.

2. Gather dough with hands; separate into two equal balls. Cover each dough ball in plastic wrap and place in freezer for 10 to 12 minutes.

3. Meanwhile, prepare a fruit filling of your choice and set aside.

4. Transfer one dough ball from the freezer to the refrigerator. Unwrap the second dough ball and, on a flat, floured surface, flatten it to a 5-inch circle.

5. Place the pastry dough circle in between two lightly-floured, 15-inch long waxed paper sheets.

6. Using a rolling pin, roll out the pastry from the center and outwards. After two to three rolling motions, peel off the top waxed paper sheet and lightly flour the pastry dough. Replace the waxed paper sheet over the pastry dough.

7. With one hand over the top sheet and the other underneath the bottom sheet, quickly flip the dough over. Remove the second waxed paper sheet and lightly flour the pastry dough. Cover it with the waxed paper sheet again.

8. Continue rolling and flouring the pastry dough until it is 3 inches larger than the diameter of the pie plate edges. To measure this, lightly hold the pie plate upside down over the rolled-out pastry.

9. Remove the top waxed paper sheet from the rolled-out pastry pastry dough. With one hand underneath the bottom waxed paper sheet and the
other hand over the pastry surface, make a quick flip onto the pie plate.

10. Gently and slowly peel off the remaining waxed paper sheet from the pastry dough. Carefully fit the pastry dough into pie plate edges. Using a fork, poke random holes in the pastry dough; set aside.

11. Repeat above rolling instructions with the second pastry dough. After rolling it out, keep the pastry dough inside paper sheets and set aside.

12. In the meantime, gently transfer the fruit filling onto the rolled-out pastry dough set in pie plate. Carefully flip second pastry dough over filling; peel off the waxed paper sheet.

13. Trim the pastry to a one-inch overhang. Turn and tuck the pastry edges underneath. With fingers, crimp or pinch the edges, creating fluted shapes. Cover fluted pastry edges with aluminum foil strips.

14. Follow baking instructions for the pie recipe you are making.

*Note: To make a one-crust pie, make a half-recipe by using “half” the ingredients.

Text and Photograph ©2012 Nancy DeLucia Real

Ropa Vieja is Spanish for “old clothes”. This Cuban recipe’s title describes shredded meat and colorful bell peppers which resemble tattered rags.
I learned how to make this recipe from Cuban friends who are fantastic home cooks.

Serve Ropa Vieja with a side of white or brown rice, accompanied by your fav red wine – a true comfort!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
2 pounds flank steak, boiled, cooled and shredded*
1/3 cup olive oil
2 cloves garlic, smashed
1 white or brown onion, finely chopped
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
One 15-ounce can Muir Glen® Organic Crushed Tomatoes
1/4 teaspoon ground cumin
2 bay leaves
1/2 cup dry Sherry or white wine
1 to 1-1/2 teaspoons salt
1 tablespoon granulated sugar or brown sugar
Dash ground black pepper

1. In a 12-inch skillet or 8-quart saucepot, heat the oil on medium-high setting.

2. Stir fry the garlic, onions and bell pepper strips for 2 to 4 minutes or until the mixture is soft.

3. Stir in the shredded beef, tomatoes, cumin, bay leaves, wine, 1 teaspoon salt, sugar and dash pepper.

4. Cook on medium-high heat for 8 to 15 minutes, stirring occasionally with wooden spoon to prevent sticking.

5. Taste and adjust the salt and pepper levels. Remove and discard bay leaves.

5. Serve immediately with steamed white or brown rice. This dish can also be served with a green salad.

*Note: The flank steak can be cooked for 45 minutes a day ahead and refrigerated overnight. On day of usage, shred the cooled flank steak into shreds.

Wine pairing suggestion: Chianti, Cabernet Sauvignon, Bordeaux (reds).

Text & Photograph ©2012 Nancy DeLucia Real

When I lived in the Campania region of Southern Italy, I was my Nonna Annunziata’s sous-chef. I was in charge of making meatballs that would be added to the traditional tomato sauce – every Sunday! At age 10, the kitchen was the last place I wanted to hang out in. And, I got so bored with the usual meatballs that I didn’t eat any for years.

Thanks to my husband, who is from Mexico, I’ve learned to combine a few “His-and-Hers” ingredients and invented this recipe. First, I make the “hot” tomato-chipotle sauce (yes, I add those smoky chiles to the tomatoes). Once the sauce is made, I stir some of it into the meatball mixture and “Ay-ay-ay – che pasta deliziosa!”

Prep time: 20 minutes (forTomato Chipotle Sauce); 30 minutes (for Meatballs)
Serves: 4 to 6

Ingredients:
1 medium yellow or white onion, quartered
2 cloves garlic
1/4 cup extra virgin olive oil
One 32-ounce can Muir Glen Organic Whole Peeled Tomatoes
1 to 2 chipotle chiles in adobo sauce*
Salt & ground black pepper, to taste
Dash freshly grated nutmeg
2 teaspoons granulated sugar
2 bay leaves
1 pound fettuccine (to be cooked later)
1-1/2 teaspoons salt
1-1/2 pounds ground dark turkey meat
1/2 cup finely chopped yellow or white onion
2 tablespoons finely chopped, fresh oregano
3 tablespoons finely chopoped, fresh, flat-leaf parsley
1 teaspoon salt
Dash ground black pepper
Dash freshly grated nutmeg
1 large egg, slightly beaten
3/4 cup tomato-chipotle sauce (this was set aside earlier, to cool)

PREPARE THE SAUCE:

1. In a food processor, chop the onion and garlic; set aside.

2. Pour the oil in a 6-quart sauce pot set on high heat.

3. When oil is hot but not smoking, stir in the onion-garlic mixture and sauté on medium-high heat for 2 minutes until onion is translucent. Remove sauce pot from heat and set aside.

4. Meanwhile, in a blender, purée the tomatoes with one chipotle chile. Taste and, if more heat is desired, add another chipotle chile; purée.

5. Return the sauce pot to a hot burner set on medium-high. Stir in the puréed tomato-chiles, salt, black pepper, nutmeg and sugar.

6. Bring the sauce to a boil and add the leaves. Stir the sauce, lower heat and simmer for 15 minutes, stirring occasionally.

7. After 15 minutes, turn off the burner.

8. In a glass or porcelain bowl, set aside 3/4 cup of the tomato-chipotle sauce to cool. Cover remaining sauce in sauce pot and set aside.

9. In a 6-quart sauce pot set on medium heat, bring 3-1/2 quarts water to boil. Lower heat and keep water at a gentle boil.

MEANWHILE, PREPARE THE MEATBALLS:

1. Wash and dry hands. In a large glass or porcelain mixing bowl, combine above ingredients and gently mix with clean hands.

2. Wash hands again. With slightly wet hands, shape meat into 2-inch balls. Set the meatballs on a platter.

3. Bring the water in pot to a high boil.

4. Gently drop each meatball into pot and cook or boil the meatballs approximately 8 minutes.

5. After 8 minutes, test one meatball by putting it on a plate and cutting it in half. If the inside of the meatball is no longer pink, but gray, it is done. If the meat is still pink, boil the meatballs another 3 to 4 minutes.

6. With a slotted spoon, remove meatballs from boiling water and transfer them to the tomato-chipotle sauce.

7. Bring the sauce with meatballs to a boil and simmer for 5 minutes. Set sauce pot aside.

COOK THE FETTUCCINE:

1. Fill another 6-quart sauce pot with water and bring to a boil. Add the fettuccine and 1-1/2 teaspoons salt.

2. Cook 8 to 10 minutes or until “al dente” (crunchy-tender).

3. After 8 minutes, taste the pasta. If it is not tender enough, cook for an additional 2 minutes. Taste again to check doneness of pasta. Drain pasta in a colander.

4. Return the pasta to pot and stir in 2 to 3 ladles of the tomato-chipotle sauce. If more sauce is desired, add 1 to 2 more ladles of sauce to the pasta.

5. Serve pasta in individual bowls with 1 to 2 meatballs. Ask guests to add grated Pecorino-Romano or Parmigiano Reggiano cheese, if desired.

Wine pairing suggestion: Cabernet Sauvignon or Chianti.

*Chipotle chiles in adobo sauce are a canned product and carried in the international foods section of a supermarket or a Latin American specialty store.

Text & Photographs © 2012 Nancy DeLucia Real