Things have been super busy in my life and I’ve been meaning to post a blog about our traditional Halloween weekend. I made the most delicious recipes that I absolutely had to share with everyone. So, instead of a Halloween post, consider it a toast to Fall!
We had our traditional evening in, handing out candy, watching scary movies, and of course…cooking up some delicious dishes in the kitchen. I’m not a big dessert person, not that I don’t love dessert, but I try to avoid as many sugary temptations as possible. Halloween though, is an exception, and I baked the most AMAZING muffins ever!! Thank you Martha Stewart!
You have to try these recipes. The beef and pasta is actually pretty healthy, the muffins are not, but they are well worth the calorie count. Let me know what you think…trust me…you won’t be disappointed. 🙂
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preheat oven to 300°.
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Nutritional InformationCalories: 367 (31% from fat) Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g) Protein: 29.1g Carbohydrate: 33.4g Fiber: 3.9g Cholesterol: 105mg Iron: 4.3mg Sodium: 776mg Calcium: 76mg Recipe courtesy of http://www.cookinglight.com
Pumpkin Doughnut muffins
Yield: 12 servings
For the Batter
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1.2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon corase salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light-brown sugar
- 2 large eggs
For the sugar coating
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)
per muffin: 356 cal; 14.6 g fat (8.8 g sat fat); 5.1 g protein; 52.5 g carb; 2.2 g fiber
Recipe courtesy of Martha Stewart: Every Day Food
Sara Bareilles is on of my favorite artists and I’ve been on such a “Little Voice” kick lately! I love the entire album but this song especially. 🙂