February 28, recipe, ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE

February 28, recipe

ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE (12 servings), time 1 hour 15 minutes

Ingredients

HERB FILLET OF BEEF

1/4 cup whole grain dijon mustard

3 Tbsp mixed chopped fresh herbs (sage, rosemary and thyme)

1 Tbsp extra-virgin olive oil

Vegetable oil for browining

1 oven-ready, tied fillet of beef roast (4 lb)

1 tsp kosher salt

freshly ground pepper

HORSERADISH SAUCE

1cup reduced-fat sour cream

1/2 cup cream style horseradish sauce

1 1/2 Tbsp chopped parsley

1 1/2 tsp honey mustard

pepper

Directions

Heat oven to 450 F. In a small bowl, mix mustard, herbs and olive oil.

Heat a large Dutch oven over medium-high heat. Add enough vegetable oil to just coat bottom of pan. Pat beef dry with paper towel and season with salt. Sear beef, turning every 3 minutes, until all sides are well browned, about 12 minutes total. Transfer beef to a roasting rack set in a shallow roasting pan and brush with the mustard mixture.

Roast the beef 15 to 20 minutes until an instant read thermometer inserted in center registers 125 F, for medium rare. Let beef rest on a cutting board, loosely tented with foil, 15 to 20 minutes.

Meanwhile, to make HORSERADISH SAUCE, which all ingredients in a medium bowl until blended.

Slice beef into thick slices. Serve warm or at room temperature with horseradish sauce.

440 calories, 1 gram fiber

February 16, recipe, RIGATONI BOLOGNESE

February 16, recipe
RIGATONI BOLOGNESE (6 servings)


Ingredients
1 box (1 lb) rigatoni pasta
2 medium carrots (4 oz), halved
1 medium onion (6 oz), quartered
1 pkg (8 or 10 oz) while mushrooms
2 cloves garlic, peeled
2 tsp EVOO
3 links italian turkey sausage (about 10 oz), casings removed
1/2 tsp crushed romsemary
1/4 tsp each salt and pepper
1/2 cup white wine (optional)
1 can (28 oz) crushed tomatoes in thick puree

Directions
Cook pasta in a large pot of salted boiling water as box directs. Meanwhile, put carrots, onion, mushroom and garlic in a food processor; pulse until finely chopped.

Heat oil in a large nonstick skillet over medium-high heat. Saute chopped vegetables 6 minutes.

Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink. Stir in rosemary, salt, pepper and wine, if using; boil 1 minute.

Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.

calories 460, fiber 5 grams

February 9, Recipe, TUSCAN BASS WITH SQUASH & BEANS

February 9, Recipe
TUSCAN BASS WITH SQUASH & BEANS (4 servings)

Ingredients
1 Tbsp EVOO
1 cup sliced onion
12 oz zucchini and or yellow squash
2 cloves garlic, sliced
1 can (19 oz) cannellini beans rinsed and grained
1 can (8 oz) tomato sauce
1/2 cup water
1 1/2 tsp chopped fresh rosemary
1/4 tsp pepper
four 6-oz striped bass, black cod or mahi-mahi fillets (about 1/4 inch thick)



Directions
Heat 1 1/2 tsp of the oil in a large nonstick skillet. Add onion, saute 3 minutes. Add squash; saute 2 minutes. Add garlic; saute 1 minute or until fragrant.

Add beans, tomato sauce, water, rosemary and pepper; stir and bring to a boil. Reduce heat; place fish on top. Cover and simmer 7 to 8 minutes until fish is just cooked through.

Spoon bean mixture on plates; top with fish. Drizzle with remaining 1 1/2 tsp EVOO.

calories 340, fiber 8 grams