Main dish, meat

Saucy Porcupine Meatballs

Erin McCormick-Interactive Producer — Fri, 03 Feb 2012 16:20:40 +0000

These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.

Moroccan-Style Stuffed Peppers for Two

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 16:52:37 +0000

Moroccan-Style Stuffed Peppers for Two

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. And this recipe makes just enough for two. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Moroccan-Style Stuffed Peppers

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 16:43:52 +0000

Moroccan-Style Stuffed Peppers

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Couscous Paella Soup for Two

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:15:42 +0000

Couscous Paella Soup for Two

This soup recipe for two is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Couscous Paella Soup

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:45:15 +0000

Couscous Paella Soup

This soup is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Beef & Bean Enchiladas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:23:54 +0000

Beef & Bean Enchiladas

These beef enchiladas, topped with a zesty green and red homemade sauce, are perfect for a party or a potluck. To cut calories and saturated fat we fill them with 90%-lean beef bulked up with chopped portobello mushrooms and beans. Although white-flour tortillas are traditional in San Antonio, we go for whole-wheat or corn tortillas to add a little fiber.

Carne Asada Tacos

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:13:07 +0000

Carne Asada Tacos

These flank-steak soft tacos are so tasty and easy, they should be in everyone’s repertoire. Plus they’re made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.

Chorizo Migas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:07:27 +0000

Chorizo Migas

Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner. Poblano peppers, onion and salsa on top ensure you get some veggies in your eggs.

Couscous with Rutabaga & Beef Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 19:54:54 +0000

Couscous with Rutabaga & Beef Stew

In this riff on North African tradition, couscous is served as the base for a beef and rutabaga stew that’s made with an intoxicating blend of cinnamon, turmeric, coriander and cayenne (optional if you don’t like it spicy). Garnish with fresh parsley or cilantro and serve with sliced cucumber.

Fennel & Pork Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 19:49:00 +0000

Fennel & Pork Stew

This meltingly tender pork shoulder ragout has a savory broth that’s full of fennel. White wine gives the stew a bright edge of acidity.

Slow-Cooker Picadillo

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 16:23:28 +0000

Slow-Cooker Picadillo

Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon.

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Erin McCormick-Interactive Producer — Tue, 03 Jan 2012 19:47:34 +0000

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf. Look for ground chipotle in the spice section of the market—it gives the glaze a hit of smoke and spice. Serve with roasted broccoli and brown rice tossed with cilantro.

Temple Emanu-El Brisket

Sarah Hoff — Thu, 03 Nov 2011 19:20:28 +0000

Temple Emanu-El Brisket

This brisket recipe comes from Roberta Greenberg, the longtime assistant to the rabbis at Temple Emanu-El, a well-known New York City synagogue. Quivering cranberry slices that melt into the meat and slowly caramelize give this brisket its lovely character. Even better is that it takes so little effort for this sweet alchemy to work. Serve with latkes and roasted green beans drizzled with balsamic vinegar.

Seven-Hour Leg of Lamb

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 14:40:52 +0000

Seven-Hour Leg of Lamb

A seven-hour leg of lamb is a traditional technique for slow-cooking lamb until it is fall-off-the-bone tender and luscious. This one is seasoned with plenty of garlic, lemon and fresh herbs and the resulting rich jus is served alongside the meat. For a brilliant accompaniment, serve with creamy stewed white beans.

Garlic-Stuffed Standing Rib Roast

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:37:36 +0000

Garlic-Stuffed Standing Rib Roast

A beef rib roast screams celebration. The meat is expensive, but rewards minimal effort with amazing, juicy flavor. All you need to do is poke pieces of sliced garlic into the meat, season it with salt and pepper and roast it. Serve with mashed potatoes and greens. Or make it brilliant with savory herb, Parmesan and horseradish breadcrumbs (see variation). Use leftovers in sandwiches or roast beef hash.