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Recipes Real Entertaining


EZ EE


KLMNO Family Dinners


Quick-Braised PorkWith Sweet Peppers and Onions 6 servings


Call this a riff on sausage and peppers. Instead of sausage, thick strips of “country-style” pork chops


are used. They’re cut from the flat end of the pork loin and are easy to find in most supermarkets. The pork is braised in the oven with the sauteed peppers and onions. The broth is well-flavored by the vege- tables, which also serve as a garnish for the pork strips. The recipe calls for double-concentrated tomato paste, which comes in a tube and can be found in


the Italian section of most supermarkets. The dish can be made in the morning and reheated in the evening. Serve over rice, noodles or smashed potatoes. From Nourish columnist Stephanie Witt Sedgwick.


INGREDIENTS · 2 tablespoons olive oil


· 2 pounds “country-style” boneless pork chops, cut into 1-inch-wide strips about 3 inches long


· 3 red, orange and/or yellow bell peppers, cored and thinly sliced


· 1 medium sweet onion, such as a Vidalia or Maui, thinly sliced (about 5 ounces)


· Salt


· 2 teaspoons double-concentrated tomato paste or 1 1/2 tablespoons tomato paste (see headnote)


· 1/2 cup dry white wine · 1 cup low-sodium chicken broth · Freshly ground black pepper


STEPS · Preheat the oven to 325 degrees.


· Heat 1 tablespoon of the oil in a large ovenproof braising pot or skillet over medium-high heat. Add as many of the pork pieces as will


comfortably fit without crowding them. Brown the pork on at least two sides for 2 to 3 minutes per side; transfer the browned pieces to a plate.


· When all of the pork has been browned, add the bell peppers and onion, the remaining tablespoon of oil as needed, and the salt. Reduce the heat to medium-low. Cook for about 10 minutes, stirring every few minutes or so, until the vegetables are soft and just starting to brown.


· Add the tomato paste and stir to incorporate; cook for 1 minute, then increase the heat to medium-high, add the wine and bring to a boil. Cook for 2 to 3 minutes, until the liquid has reduced by half. Add the broth and the black pepper to taste.


· Return the pork pieces to the pot, partially covering them with some of the vegetables. Cover and transfer to the oven. Bake for 35 to 40 minutes, until the pork is tender and cooked through.


· Let it sit, covered, for 10 minutes.


· If serving right away, transfer the pork to a shallow serving plate and spoon the vegetables over the meat. Return the pot with the braising liquid to the stove over medium-high heat. Bring to a boil; cook for 3 to 4 minutes, until the liquid has reduced by half. Pour it over the pork and serve.


· If serving later, transfer the pork, vegetables and braising liquid to a shallow baking dish. Cool, cover and refrigerate for no more than 12 hours before serving for optimum taste. Reheat, covered, in a 350- degree oven for 30 to 40 minutes until warmed through, then proceed as above.


NUTRITION: | Per serving: 250 calories, 35 g protein, 6 g carbohydrates, 8 g fat, 2 g saturated fat, 85mg cholesterol, 340mg sodium, 2 g dietary fiber, 4 g sugar


Recipe tested by StephanieWitt Sedgwick; e-mail questions to food@washpost.com


WEDNESDAY, SEPTEMBER 1, 2010


KATHERINE FREY/THE WASHINGTON POST


Mom’s Beef and Potato Stew Makes 10 to 11 cups (6 to 8 servings)


Stuffed PeppersWith Ancho Sauce 8 servings


Mint and cinnamon flavors enliven these peppers, a favorite in Persian cooking. The addition of the


ancho sauce lends a bit of spice and body. This is a vegetarian dish, but substitute browned ground beef or lamb for the tofu if you wish. Globe


zucchini or large pattypan squash with their seeds scooped out work well in place of the peppers, but you might need to use more than 8 of them. Red, yellow or orange Holland bell peppers are firmer and look nicer than local peppers, which can have thin walls. Feel free to use green bell peppers, but remem- ber that they turn a dull color when cooked. Broccolini sauteed with olive oil, crushed red pepper flakes and garlic makes a nice side dish for the


peppers. MAKE AHEAD: The stuffing may be prepared and the peppers stuffed a day in advance. Bring to


room temperature before baking. From Real Entertaining columnist David Hagedorn, adapted from a recipe from “Food of Life,” by Najmieh Batmanglij (Mage Publishers, 1986).


INGREDIENTS


For the sauce · 2 dried ancho chili peppers · 2 cups boiling water · 1/2 cup ketchup · 1/2 teaspoon salt


For the peppers


· 8 red, yellow, orange or green bell peppers (about 4 ounces each) · 6 ounces extra-firm tofu, drained


· 1/4 cup uncooked long- or medium- grain rice


· 1/4 cup dried yellow split peas (may substitute another 1/4 cup of rice) · 2 tablespoons olive oil


· 1/2 medium yellow onion, finely chopped (1/2 to 3/4 cup)


· 6 ounces (21/2 cups) shiitake mushrooms, ends trimmed and stems included, finely chopped (1 1/2 cups)


· Salt · Freshly ground black pepper · 2 tablespoons tomato paste · 3 medium cloves garlic, minced


· 4 scallions, white and light-green parts, chopped (1/3 cup) · 1/2 cup packed mint leaves · 1/4 cup packed tarragon leaves · 1/2 teaspoon ground cinnamon · 1/2 teaspoon ground coriander


· 1/4 cup (a generous 1 ounce) pine nuts, toasted (see NOTE)


STEPS · For the sauce: Char the ancho peppers on a gas stove by holding one pepper at a time with long tongs over a low open flame, or on an electric stove by placing the pepper directly on the burner.With either method, cook for 1 minute, turning


frequently, until the pepper has puffed, softened and charred slightly. Repeat with the remaining pepper. Discard the stem and seeds and cut each pepper into 3 or 4 pieces.


· Transfer to a blender; add the boiling water. Remove the center knob from the lid and place a dish towel over the opening to prevent hot liquid from escaping. Puree, starting on low speed and increasing the speed to high. Add the ketchup and salt; blend to incorporate. The yield is 2 1/2 cups.


· For the peppers: Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with nonstick cooking oil spray.


· Cut off the top 1/2 inch of the bell peppers, reserving the tops with stems. Use a sharp paring knife to cut out the light white membranes from the insides of the peppers, then use a spoon to remove them, along with the seeds; discard the seeds and membranes.


· If necessary, trim the bottom of the peppers so they stand upright, removing as little flesh as possible. (You don’t want to open the peppers on the bottom.) Transfer the hollowed peppers to the baking dish.


· Use paper towels to blot the tofu dry, pressing firmly. Crumble the tofu into a small bowl; it should look like crumbled feta cheese.


· Bring 3 cups of salted water to a boil in a medium saucepan over medium-high heat; add the rice (either 1/4 cup or 1/2 cup) and cook for 20 minutes. Drain and rinse under cool running water. If you are using the split peas, cook them in a separate medium saucepan in 2 cups of boiling salted water over medium-high heat for 25 minutes. Drain and rinse under cool running


water.


· Heat the oil in a large saute pan over medium-high heat until the oil shimmers. Add the onion and shiitake mushrooms and stir them lightly to coat with the oil. Season with salt and pepper to taste. Cook for 8 to 10 minutes, stirring often, until the vegetables’ moisture has evaporated and they begin to sizzle and brown.


· Add the tofu, stirring gently to combine, then cook undisturbed for 2 minutes to firm it up and give it a chance to brown lightly. Cook for 2 minutes, stirring twice, then add the tomato paste and garlic; cook for 1 minute.


· Transfer the mixture to a large bowl. Add the rice (and split peas, if using), scallions, mint, tarragon, cinnamon, coriander and pine nuts, stirring to combine well. Taste, and adjust the seasoning as needed. The yield is about 41/2 cups.


· Fill all of the peppers in the baking dish with the mixture. Pour the ancho sauce around the peppers. Top each pepper with its reserved cap. Cover with heavy-duty aluminum foil and bake for 1 hour, until the peppers are cooked through yet still slightly firm.


· Serve the peppers hot, with spoonfuls of the sauce on the side.


· NOTE: Toast pine nuts in a medium nonstick skillet over medium heat. Cook, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. Transfer to a small bowl to cool.


NUTRITION: | Per serving: 190 calories, 7 g protein, 26 g carbohydrates, 8 g fat, 1 g saturated fat, 0mg cholesterol, 360mg sodium, 6 g dietary fiber, 10 g sugar


Recipe tested by David Hagedorn; e-mail questions to food@washpost.com


All family cooks have their own version of beef stew. Stephanie Witt Sedgwick’s evolved over time as


she tried to feature the ingredients everyone likes most — the beef and potatoes — and hide the ones that weren’t greeted as warmly: the carrots, celery and onion. Her solution was to cut the vegetables into small cubes that almost melt into the sauce. The vegetables are still there, but what stands out are the chunks of beef and potatoes. She starts the stew on the stove, then transfers it to the oven to cook slowly. That technique solves a


few problems. First, it gets the pot off the stove, so she can either cook something else or clean up. Sec- ond, the meat becomes tender and stays moist because it remains covered. Third, she doesn’t have to worry about evaporation: The covered pot doesn’t allow the liquid to reduce. Like most stews, this is a go-to dish that’s just as good after a day or two or when defrosted later. You


can serve it over rice or noodles, or just as is, with a green salad. The recipe calls for double-concentrated tomato paste, which comes in a tube and can be found in the Italian section of most supermarkets.


MAKE AHEAD: The stew can be made 2 to 3 days in advance and stored; or it can be portioned into freezer containers, cooled and frozen until ready to serve. Reheat in the microwave or on the stove.


INGREDIENTS · 2 to 3 tablespoons mild olive or vegetable oil


· 2 medium onions, cut into 1/4-inch dice (2 cups)


· 2 medium carrots, peeled and cut into 1/4-inch dice (1 cup)


· 2 medium ribs celery, cut into 1/4- inch dice (1 cup, 4 ounces)


· 1/8 teaspoon salt, or more to taste


· 1 tablespoon double-concentrated tomato paste, or 2 tablespoons tomato paste (see headnote)


· 3 tablespoons flour · 2 tablespoons Dijon-style mustard


· 3 tablespoons light brown sugar, or more to taste


· 2 cups lager-style beer, or beer of your choice (16 ounces)


· Freshly ground black pepper, or more to taste


· 21/2 to 3 pounds beef chuck, cut into 1-inch cubes (If you are cutting the meat into cubes yourself, buy 3 pounds to allow for trimming)


· 1 cup water, or more as needed


· 2 pounds russet potatoes, peeled and cut into 3/4-inch cubes


STEPS · Preheat the oven to 325 degrees.


· Heat 1 tablespoon of the oil in a 5- to 6-quart ovenproof pot or Dutch oven over medium heat. Add the onions; cook for 3 to 4 minutes, until the onions start to soften. Add the carrots, celery and salt. Cook for 8 to 10 minutes, stirring occasionally and adjusting the heat so the vegetables


soften and brown lightly but do not burn. Stir in the tomato paste; cook for 2 minutes. Add the flour, stirring to distribute it evenly. Add the mustard, brown sugar, beer and salt and pepper to taste; stir to combine. Once the mixture starts to bubble at the edges, reduce the heat to low.


· Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add as many of the beef cubes as will fit without crowding them. Brown the cubes, adjusting the heat so the meat does not burn. As the cubes are ready, transfer them to the pot or Dutch oven.


· Repeat with the remaining cubes, adding oil as needed.When all of the beef has been browned and has been transferred, increase the heat under the skillet to high and add the


MICHAEL TEMCHINE FOR THE WASHINGTON POST


water. Cook, scraping the bottom of the pan with a spatula to loosen any browned bits.


· Transfer the liquid in the skillet to the pot or Dutch oven; increase the heat to high and bring to a boil, then cover and transfer to the oven. Bake for 30 minutes, then add the potatoes. Cover and braise for about 11/2 hours or until the meat is tender.


· Let it sit, covered, for 15 minutes. Taste the braising liquid and add salt, pepper or brown sugar as needed. Serve immediately; or cool, then refrigerate or freeze as desired.


NUTRITION: | Per serving (based on 8): 450 calories, 30 g protein, 33 g carbohydrates, 20 g fat, 6 g saturated fat, 90mg cholesterol, 280mg sodium, 4 g dietary fiber, 7 g sugar


Recipe tested by StephanieWitt Sedgwick; e-mail questions to food@washpost.com


Grilled Chicken Salad with Apples and Honey Makes about 6 cups (4 to 6 servings)


Apples and honey are a time-honored pairing, but here I give them a less-than-traditional treat-


Portobellos StuffedWith Caramelized Onions and Manchego 4 first-course servings (or 24 hors d’oeuvres using smaller mushrooms)


These mushrooms look like mini-pizzas. They make a great dinner-party first course or, served with a


green salad, a luncheon main course. For a cocktail party, make them with small caps. MAKE AHEAD: Prep the onion stuffing and cheese topping up to 2 days in advance. The mush-


rooms are best baked to order but can be assembled and refrigerated, covered, several hours in advance. Bring them to room temperature before baking. From Real Entertaining columnist David Hagedorn.


INGREDIENTS INGREDIENTS


For the mushrooms · 4 large (41/2-inch diameter) portobello mushrooms, or 24 small “baby bellas” (21/2-inch-diameter), cleaned and stems removed · 2 tablespoons olive oil


· 2 medium (11/2 pounds) yellow onions, cut in half, then into 1/4-inch slices


· Salt · Freshly ground black pepper


· Leaves from 1/2 small bunch of thyme (2 tablespoons) · 1/2 teaspoon garlic powder


For the topping


· 2 ounces Manchego cheese, finely grated (2/3 cup)


· 1/4 cup regular or low-fat mayonnaise (do not use nonfat)


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Have recipe questions? E-mail food@washpost.com


STEPS


· For the mushrooms: Line a baking sheet with aluminum foil, then coat it lightly with nonstick cooking oil spray. Arrange the mushrooms on the foil stem sides up.


· Heat the oil in a large saute pan over medium-high heat until the oil shimmers. Add the onions and stir lightly to coat; season with salt and pepper. Cook for 10 to 15 minutes, stirring often, until the onions’ moisture has evaporated and the onions begin to sizzle and brown. Reduce the heat to medium and cook for 15 to 20 minutes, stirring often, until the onions are deep brown and caramelized; adjust the heat as needed so they do not burn.


· Transfer to a medium bowl. Add the thyme and garlic powder; add salt and pepper as needed, keeping in mind that the mushrooms themselves will not be seasoned.


6 The yield will be 11/2 cups.


· Spread all of the onion mixture on the insides of the large mushroom caps, or fill the smaller caps with it.


· Preheat the oven to 400 degrees.


· For the topping: Combine the cheese and mayonnaise in a small bowl. The yield will be 1/3 cup. Divide the topping evenly among the 4 large caps or the smaller caps.


· Bake for 20 minutes (15 minutes for the smaller mushrooms), until the topping is golden brown and bubbling. Blot the bottoms of the caps on paper towels before serving.


NUTRITION: | Per mushroom cap: 260 calories, 7 g protein, 23 g carbohydrates, 17 g fat, 5 g saturated fat, 15mg cholesterol, 300mg sodium, 4 g dietary fiber, 10 g sugar


Per mushroom cap (based on 24): 45 calories, 1 g protein, 4 g carbohydrates, 3 g fat, 1 g saturated fat, 0mg cholesterol, 50mg sodium, 0 g dietary fiber, 2 g sugar


Recipe tested by David Hagedorn; e-mail questions to food@washpost.com


on washingtonpost.com Recipe finder Search more than 3,300 Post-tested recipes at www.washingtonpost.com/recipes.


For the chicken · 2 teaspoons mild curry powder · 1/4 cup mild olive oil · Salt · Freshly ground black pepper


· 1 1/2 pounds boneless, skinless chicken breasts, pounded or sliced into cutlets 1/2- to 3/4-inch thick


For the salad


· 2 tablespoons chopped chives · 2 tablespoons honey · 1/4 cup apple cider vinegar · 1/2 teaspoon Dijon-style mustard · Salt · Freshly ground black pepper · 1/4 cup mild or extra-virgin olive oil


· 1 large Granny Smith apple, cut into 1-inch-long 1/4-inch-thick matchsticks (8 to 9 ounces, 2 cups)


· 2 stalks celery, thinly sliced on a diagonal (1 cup)


STEPS · For the chicken: Combine the curry


MICHAEL TEMCHINE FOR THE WASHINGTON POST


powder, oil, and salt and pepper to taste in a medium bowl. Add the chicken cutlets and turn to coat thoroughly. Let them sit at room temperature for 20 to 30 minutes.


· Meanwhile, prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly


ment. Rather than serve as dessert, the ingredients are key players in a chicken salad. The apples are cut into small matchsticks and combined with grilled chicken and a honey vinaigrette. Curry is used as a spice rub for the chicken. The dressing is light, the flavors are fresh and the curry blends in rather than dominates.


NOURISH


The combination makes a lovely lunch or a light dinner on a warm Indian summer evening. The chicken can be broiled if you prefer. MAKE AHEAD: This salad can be made a day in advance and refrigerated. It can be stored for up to three days but is best when served on the first or second day.


—Stephanie Witt Sedgwick


coat a grill rack with oil and place it on the grill.


· Transfer the chicken cutlets to the grill. Cover and cook for 4 to 5 minutes, until the chicken has good grill marks and no longer looks raw; turn it over and cook for 3 to 4 minutes, until the chicken is cooked


through. If the cutlets are less than 1/2-inch thick, you might need to shorten the cooking times. Remove the chicken from the grill; allow to rest for 10 minutes. Slice the chicken into strips that are 1/2-inch thick and 1 1/2 inches long.


· For the salad:Whisk together the chives, honey, vinegar, mustard, and salt and pepper to taste. Gradually whisk in the oil. Add the sliced chicken, apple and celery; toss to coat the ingredients evenly with the dressing. Serve immediately, or refrigerate for up to 3 days.


NUTRITION: | Per serving (based on 6): 250 calories, 27 g protein, 12 g carbohydrates, 11 g fat, 2 g saturated fat, 65mg cholesterol, 200mg sodium, 1 g dietary fiber, 10 g sugar


Recipe tested by StephanieWitt Sedgwick; e-mail questions to food@washpost.com


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