Tag: fast

Italian Beef Stew

Italian Beef Stew
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Italian Beef Stew

Recipe by La Bellitude
Servings

4

servings

This is a family favorite that is easy to make and it’s ready is much less time that a traditional beef stew. Change the veggie combo if you prefer others, but make sure that you add long-cooking vegetables when you start the meat.

Ingredients

  • 1 pound stew beef — cubed

  • 2 cloves garlic — minced

  • 1 medium onion — slivered

  • 16 ounces potato gnocchi — vacuum packed

  • 14 1/2 ounces beef broth

  • 8 ounces tomato sauce

  • 1 teaspoon oregano

  • 1 tablespoon basil

  • 1 cup mushrooms — quartered

  • 1 cup zucchini, small — cut into 1″ pieces

  • 1 tablespoon olive oil

  • 1/2 cup water

Directions

  • Brown beef in olive oil and add onion and garlic. Saute until onion is just soft. Add broth, tomato sauce, spices, and water as needed and simmer 50-60 minutes, until beef is tender. Add gnocchi, zucchini, and mushrooms and simmer until tender, about another 10 minutes.

Notes


    raspberry meringues

    Sour Cream Cookies

    Sour Cream Cookies
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    Sour Cream Cookies

    Recipe by La Bellitude
    Servings

    24

    servings

    A breeze to make and not too sweet. Decorate them with the raspberry meringue and fresh fruit, and they taste, look, and feel decadent. (Recipe created by La Bellitude for TABLE Magazine. Photography by Brooke Lark.)

    Ingredients

    • 2¼ cups flour

    • ¼ teaspoon salt

    • 1 cup unsalted butter, cold

    • 2 tbsp sour cream

    • 2 eggs yolks

    • ½ tsp vanilla extract

    • ¼ cup sugar

    Directions

    • In a food processor, whisk together the flour and salt. Cut the butter into the flour until the mixture resembles fine crumbs. Mix in the sour cream, egg yolks, vanilla, and sugar until dough forms.
    • Turn the dough out onto a lightly floured surface or piece of parchment and knead lightly to bring it together. Roll out between sheets of waxed paper and chill.
    • Remove wax paper from chilled dough. Cut the dough into desired shapes and place on parchment or Silpat lined baking sheets. Bake in preheated 350°F oven for 10 to 12 minutes or just until lightly browned. Remove from the oven and cool on a rack; sprinkle with powdered sugar or decorate with little raspberry meringues or whipped cream and fresh fruits before serving.

    Hazelnut Avocado Semifreddo

    Hazelnut Avocado Semifreddo
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    Hazelnut Avocado Semifreddo

    Recipe by La Bellitude
    Servings

    6

    servings

    A light but delicious make-ahead dessert that is a real treat in the summer but easy to make and fun to eat at any time of year. Wait til you taste the first crunch of hazelnut!

    Ingredients

    • 1 tbsp butter

    • ½ cup roasted hazelnuts, chopped

    • 3 tbsp sugar

    • ⅛ tsp cinnamon

    • pinch of salt

    • Cooking spray

    • 1 large avocado

    • ¾ cup sweetened condensed milk

    • 1 tbsp lemon juice

    • 1 ½ cups heavy cream

    Directions

    • In a nonstick skillet, melt butter over medium-high. Mix sugar, cinnamon, and salt. Add nuts and sugar mixture to the skillet. Stir constantly until sugar browns, 4-5 minutes. Set aside to cool.
    • Coat a loaf pan with cooking spray and line with plastic wrap, leaving at least a 3” overhang.
    • In food processor, puree avocado flesh, condensed milk, lemon juice, and a pinch salt. Whip cream to stiff peaks; fold in avocado puree. Break up cooled hazelnuts if clumped and add them to the avocado mix. Pour into prepared pan. Cover with plastic overhang and freeze until firm, at least 3 hours. Slice in the loaf pan or unmold to a platter and slice.

    Notes

    • Hazelnuts are tough to chop (and the processor doesn’t work for this) so I buy them already roasted and chopped from Freddie Guy Hazelnuts in Oregon. They keep well in the freezer and are great for salads and baking.