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Archive for the ‘Stocks/Broths’ Category

Serves 4

  • 2 tbsp oil, divided
  • 4 top loin shell or rib-eye steaks (about 8 oz each)
  • 2 cups sliced yellow onions (about 2 medium)
  • 1/3 cup beef broth or water
  • 1 tsp dried marjoram
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  1. In a large skillet, heat 1 tbsp of oil over medium-high heat until it is hot but not smoking.  Add steaks, and cook until they are browned and almost done to taste,, about 3-5 minutes per side.  Place on a heated platter and keep warm. 
  2. Add remaining oil to the pan, and stir in onions.  Cook over medium-low heat, stirring constantly, until onions are tender, about 6-7 minutes. 
  3. Add broth and marjoram to the pan, and increase heat to medium-high.  Cook until most of the liquid has evaporated, about 5 minutes.  Stir in parsley, salt, and pepper. 
  4. Return steaks to pan and cook until they are just heated through, about 2 minutes.  Place the steaks on a serving platter, and top with the onions.  Serve immediately. 
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Makes 4 servings

  • 1/2 cup beef broth
  • 1/4 cup ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/8 tsp pepper
  • 4 shell steaks (8 oz each)
  • 2 tbsp butter or margarine
  • 2 medium onions, thinly sliced
  1. In a small bowl, whisk together broth, ketchup, Worcestershire sauce, mustard and pepper.  Set aside. 
  2. Heat a large nonstick skillet over medium-high heat.  Add steaks; cook for about 4 minutes on each side for medium.  Remove steaks from skillet; cover and keep warm.  Pour off fat from skillet.
  3. Add butter to skillet and melt over medium heat.  Add onions and cook, stirring occasionally, 3 minutes.  Cover; reduce heat to medium low.  Cook until onions are softened and beginning to brown, about 5 minutes longer. 
  4. Stir broth mixture into skillet; cook until heated through and slightly thickened, about 2 minutes.  Return steaks to skillet and briefly reheat.  Serve immediately.

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Serves 4

  • 4 skinless, boneless chicken breasts (4 oz each)
  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup fresh snow peas
  • 1/2 cup roasted cashews
  • 2 green onions, thinly sliced
  1. Cut chicken into thin strips about 2 inches long and set aside.  Blend soy sauce, broth and cornstarch in a small bowl; set aside. 
  2. Heat 1 tbsp of oil in a wok or large heavy skillet over high heat.  Add chicken.  Stir-fry for 3 minutes or until no longer pink.  Remove from wok with slotted spoon. 
  3. Add remaining oil to wok.  Add onion, garlic, cashews and snow peas and stir-fry for 3 minutes or until snow peas are crisp-tender.  Return chicken to wok.
  4. Stir broth mixture to wok.  Stir-fry for 2 minutes or until sauce is clear and chicken is heated through.  Sprinkle with green onion slices.  Serve immediately. 

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Serves 4

  • 4 skinless, boneless chicken breasts (5 oz each)
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 cup chicken broth
  • 1 pkg (10 oz) frozen broccoli, thawed
  • 1/4 cup sliced almonds

For the sauce:

  • 3 tbsp butter or margarine
  • 3 cloves garlic, minced
  • 2 1/4 cups chicken broth
  • 3 tbsp all-purpose flour
  • 1 cup grated Romano cheese, divided
  1. Preheat oven to 350°F.  Grease a large, shallow baking dish.
  2. Dredge chicken in flour.  In a large skillet, heat oil over medium heat.  Add chicken; cook, turning once, until golden, about 10 minutes.  Stir in broth.  Reduce heat to medium-low.  Cover; simmer for 15 minutes. 
  3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat.  Add garlic; sauté for 1 minute.  Reduce heat to low.  Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes. 
  4. Drain pan juices from chicken; combine with sauce.  Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes. 
  5. Arrange broccoli in prepared dish; pour half of sauce on top.  Place chicken over broccoli; top with remaining sauce.  Sprinkle with almonds.  Bake for 25 minutes.  Remove from oven; sprinkle with remaining Romano.  Bake for 5 minutes longer.

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Serves 4

  • 8 oz spinach fettuccine
  • 1 clove garlic, minced
  • 1/3 cup chopped yellow onion
  • 1/2 cup dry white wine or chicken broth
  • 2 jarred roasted red peppers, sliced
  • 4 skinless, boneless chicken breast halves (4 oz each), cut into 1 inch chunks
  • 1/2 cup skim milk
  • 1/2 tsp dried thyme
  1. Cook pasta according to package directions, but do not add salt.  Drain in colander. 
  2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray.  Heat skillet over medium heat.  Add garlic and onion.  Cook until tender, about 5 minutes.  Add wine and red peppers.  Cook for 2 minutes longer.  Place mixture in a blender or food processor fitted with the metal blade; process until almost smooth. 
  3. Whip out skillet.  Spray with more cooking spray.  Heat skillet over medium heat.  Add chicken.  Cook, stirring frequently, until browned, about 5 minutes.  Add vegetable mixture, milk and thyme.  Bring to a simmer.  Cook, stirring, until sauce thickens slightly, about 5 minutes. 
  4. Divide pasta evenly among individual serving plates.  Spoon chicken mixture on top.  Server immediately. 

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Makes 6 servings

  • 5 plum tomatoes (about 1 pound)
  • 1 dried pasilla pepper
  • 2 tablespoons butter
  • 1/2 of a medium onion, finely chopped
  • 1/2 of a medium yellow sweet pepper, chopped
  • 1 large clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup dry white wine
  • 1 cup chicken broth or reduced-sodium chicken broth
  • 2 tablespoons snipped fresh oregano
  • 1 tablespoon snipped fresh thyme
  • 6 7-ounce beef tenderloin steaks, cut 1 inch thick
  • 2 tablespoons butter
  1. For the sauce, place the tomatoes on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or until the tomato skins are blistered and begin to blacken, turning occasionally. Transfer tomatoes to a mixing bowl. Cool. Coarsely chop (tomatoes will be soft-do no peel). Set aside.
  2. Wearing rubber or plastic gloves, seed stem, and finely snip or crumble the pasilla pepper. Set aside.
  3. In a heavy medium saucepan melt 2 tablespoons butter over medium heat; add the onion and cook about 5 minutes or until lightly browned. Add the sweet pepper and garlic. Cook about 4 minutes or until tender. Stir in the red wine vinegar and dry white wine. Bring to boiling, scraping up any browned bits; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to half of its original volume. Stir in tomatoes, pasilla pepper, and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to 2-2/3 cups.
  4. Pour half of the mixture into a blender container or food processor bowl. Cover and blend or process until nearly smooth. Pour into a bowl. Repeat with remaining mixture. Stir in oregano and thyme, Of desired, cover and refrigerate until serving time.
  5. Trim any fat from the steaks. Season the steaks with salt and pepper. Grill the steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness.)
  6. Before serving, bring the sauce to a simmer; heat through. Remove saucepan from the heat. Whisk in the remaining 2 tablespoons butter. Season sauce with salt and pepper. Place the steaks on serving plates. Serve sauce with the steaks.

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Makes 2 servings

  • 1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick
  • 1 or 2 large cloves garlic, coarsely chopped
  • 1/2 tsp. cracked or coarsely ground black pepper
  • 1/4 tsp. salt
  • 8 to 10 thin asparagus spears, trimmed (6 oz.)
  • 2 tsp. garlic-flavored olive oil or olive oil
  • 1/2 cup beef broth
  • 1 Tbsp. dry white wine
  • 1/4 tsp. Dijon-style mustard
  1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
  2. Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium. For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once.) If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*
  3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top.

*Note: The asparagus cooking time will vary with the size of asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.

Conventional Method: Prepare as above through Step 1. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling. Serve as directed above.

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