For a cold winter night, nothing better than stew

Serves: 6-8


  • 1 tablespoon vegetable oil
  • 2 pounds of chuck roast, cut into bite-size pieces
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-5 medium red potatoes, chopped (approx. one pound)
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced (1/4”-1/2”)
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • Bay leaf

Beef Gravy Sauce:

  • 1-14-ounce can crushed tomatoes
  • 1 can beef consommé
  • 1 can low sodium beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1/3 cup of all-purpose flour
  • 2 teaspoons beef bouillon
  • 1-1/2 teaspoons brown sugar
  • ½ teaspoon EACH ground cumin, paprika, dried oregano, dried thyme


Toss the bite-size pieces of meat with

 Serves: 6


  • 2 pounds bone-in chicken thighs, skin removed
  • 4 small onions, quartered
  • 6-8 cloves of peeled garlic
  • 1 pound carrots, peeled and cut into 2” pieces
  • Salt and pepper
  • 1-1/2 pounds Red Bliss potatoes, washed and quartered
  • 2 handfuls of green beans, trimmed

Handful of thyme sprigs (or use a combination of dried herbs)

** Hot pepper sauce to taste


In a large pot, combine chicken, onions, garlic, carrots and thyme (or seasonings). Season with salt and

Makes approximately 24 small latkes


2-3 very large sweet potatoes (about a pound), peeled

1 large onion, quartered

¾ cups all-purpose flour

3 large eggs

3 teaspoons kosher salt

1-1/2 teaspoons baking powder

½ teaspoon ground pepper

1 cup of vegetable oil



Coarsely shred potatoes and onions together. I used a food processor but you can use a box grater. Transfer mixture to a clean dish towel and squeeze and wring out as much of the liquid as

This is for my friend, Daisy!


Serves: 4


  • 1 cup of pasta (I used thin spaghetti)
  • 6 tablespoons butter
  • 5 garlic cloves, minced
  • 12-16 ounces extra-large shrimp, peeled and deveined
  • ¼ cup low fat shredded parmesan cheese
  • 3 tablespoons skim milk
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste
  • Shredded parmesan cheese for garnish


Prepare pasta according to package.

In a large skillet, melt butter over medium heat.

Add garlic and cook for 3 minutes

Serves: 2


  • 1 chicken breast, butterflied, pounded and divided into 2 pieces
  • Flour
  • Salt and pepper
  • 1-1/2 cup sliced mushrooms
  • ½ cup Marsala wine
  • 2 tablespoons lemon juice
  • 2 cloves of minced garlic
  • 1 tablespoon unsalted butter
  • 1 tablespoon parsley


Butterfly, pound and divide one chicken breast into two pieces. Combine flour, salt and pepper, and dredge chicken breasts in the seasoned flour. Shake off excess.  Fry the chicken in a little bit of oil in a hot

Serves: 2



2 (8-10 ounce) ribeye steaks

2 tablespoons olive oil

Salt and pepper to season

3 tablespoons of garlic butter (softened)



Make sure steak is room temperature. Add the olive oil to the steaks and cover with saran wrap and let sit on the counter for at least ½ hour (up to an hour).

Heat your grill pan. It must be very hot. Season the steaks with salt and pepper.  Add to the pan and grill for 7-8 minutes. Turn the steak and top with garlic butter

Serves:  2 (with a little leftover)


1 packaged center cut pork cutlets, very thin (about 6 cutlets)

1/3 cup flour

¼ teaspoon salt

¼ teaspoon garlic salt

¼ teaspoon garlic powder

½ teaspoon dried oregano

3 tablespoons herbed butter (or unsalted)

¼ cup olive oil

1 package sliced fresh mushrooms (I use Portobello)

4-5 cloves of garlic, minced

¼ cup marsala wine

½ cup chicken broth


Mix flour, salt, garlic, garlic powder, and oregano together in a medium bowl

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