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Recipes
Can't Be Beat Pot Roast
By mschweickert
Preheat oven to 350 F. In a 6 to 8 quart Dutch oven brown meat on both sides in hot oil
- 1 3-4 lb beef chuck roast
- 1 Tbsp olive oil
- 1/2 cup Marsala wine
- 2 tsp dried basil
- 1 tsp garlic salt
- 1/2 cup plum preserves
- 4 medium potatoes, peeled and cut lengthwise into sixths
- 4 medium carrots, peeled, cut in half lenghtwise and crosswise
- 1 large rutabaga, peeled and cut into 1 inch chunks
- 1 medium onion, cut into large wedges
- 2 tsp corn starch
- 1 Tbsp. cold water
Lemon Chiffon Pie with Gingersnap Crust
By mschweickert
Carolyn Beth Weil
- 1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
- 2 tablespoons sugar
- 1 teaspoon minced crystallized ginger
- 5 tablespoons unsalted butter, melted
- 2 cups ice cubes
- 1/4 cup water
- 1 envelope unflavored gelatin
- 3/4 cup plus 2 tablespoons sugar
- 3/4 cup strained fresh lemon juice
- 4 large egg yolks
- 2 teaspoons finely grated lemon peel
- 1/8 teaspoon fine sea salt
- 1 1/4 cups chilled whipping cream
- 1/4 cup powdered sugar
- Lemon peel strips from 1 lemon, removed with citrus zester
Mediterannean Tuna Noodle Casserole
By mschweickert
Directions 1. Preheat oven to 400 degrees
- 1/3 cup olive oil, plus more for baking dishes
- Coarse salt and ground pepper
- 1 pound wide egg noodles
- 2 red bell peppers (ribs and seeds removed), thinly sliced
- 1/2 cup all-purpose flour
- 5 cups whole milk
- 4 cans (6 ounces each) tuna in olive oil, drained
- 1 can (14 ounces) artichoke hearts, drained and thickly sliced
- 5 scallions, thinly sliced
- 1/2 cup finely grated Parmesan
Roasted Veggie Mac and Cheese
By mschweickert
Step 1 Preheat oven to 425°F
- Olive oil cooking spray
- 10 ounce fresh broccoli florets, cut into 1-in. pieces
- 10 ounce cauliflower florets, cut into 1-in. pieces
- 10 ounce butternut squash, cut into 1/2-in. dice
- 10 ounce quartered Brussels sprouts
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
- 12 ounces whole-grain elbow pasta
- 1 1/2 tablespoons butter
- 1/4 cup minced onion
- 1/4 cup all-purpose flour
- 2 cups fat-free milk
- 1 cup reduced-sodium chicken or vegetable broth
- Freshly ground black pepper to taste
- 5 ounces freshly grated white sharp light cheddar cheese (such as Cabot) (about 1 1/4 cups)
- 4 ounces freshly grated creamy Havarti cheese (about 1 cup)
- 2 tablespoons freshly grated Parmesan cheese
Citrus-Glazed Pork with Farro
By mschweickert
Directions Preheat the oven to 375 degrees F
- 2 tablespoons extra-virgin olive oil
- 1 red onion, chopped
- 1 cup farro
- Kosher salt and freshly ground pepper
- 6 ounces Brussels sprouts, trimmed and thinly sliced
- Juice of 1 lime
- 2 oranges, halved (1 1/2 juiced, 1/2 cut into 4 wedges)
- 2 tablespoons honey
- 1 1 -pound pork tenderloin
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- Pomegranate seeds, for topping (optional)
Pork Medallions with Red Wine-Cherry Sauce
By mschweickert
Heat oil in a large skillet over medium-high
- 1 tablespoon olive oil
- 1 (1-lb.) pork tenderloin, trimmed and cut into 12 slices
- 1 tablespoon chopped fresh thyme, divided
- 1/2 cup dry red wine
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup unsalted chicken stock
- 1/3 cup cherry preserves
Lighter Three-Cheese Mac
By mschweickert
1. Preheat oven to 350 degrees
- Salt and pepper
- 1/2 pound short tubular pasta, such as cavatappi
- 2 cups broccoli, cut into florets, stalks peeled and thinly sliced
- 1 tablespoon olive oil
- 1 small yellow onion, minced
- 1/2 teaspoon ground mustard
- 5 tablespoons all-purpose flour
- 5 ounces Neufchatel cheese
- 3 cups 1% milk
- 1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)
- 1/2 cup grated Parmesan cheese (2 ounces)
- 1/4 cup panko breadcrumbs, toasted
White Beans with Sage and Olive Oil
By mschweickert
Place beans in large saucepan
- 1 pound dried Great Northern beans
- 6 cups cold water
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons chopped fresh sage
- 1 large garlic clove, minced
- Additional olive oil
Braised Boneless Short Ribs
By mschweickert
Directions: 1 Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 3 1/2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
- 2 tablespoons vegetable oil
- 4 cups thinly sliced onions (2 large onions)
- 1 tablespoon tomato paste
- 6 medium garlic cloves, peeled
- 2 cups red wine
- 1 cup beef broth
- 4 large carrots, peeled and cut crosswise in 2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup cold water
- 1/2 teaspoon gelatin powder
Green Chile Posole with Black Beans
By mschweickert
Directions Heat broiler with rack in top position
- 1 poblano chile
- 1/2 pound fresh tomatillos, husks removed
- 2 serrano chiles, stemmed, quartered, and seeded
- 1/2 medium yellow onion, diced medium
- 4 garlic cloves, chopped
- 1 cup roughly chopped fresh cilantro, plus more for serving
- 1/2 cup roughly chopped fresh parsley
- 1 ounce baby spinach leaves (1 cup)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1/4 teaspoon ground allspice
- 6 cups low-sodium vegetable or chicken broth
- 2 cans (15 ounces each) hominy, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 tablespoons fresh lime juice
- Coarse salt
- Grated Monterey Jack cheese, for serving