Author: Cary Gersh

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Chicken Cacciatore

Chicken Cacciatore
Serves 2
Print
719 calories
15 g
303 g
26 g
101 g
7 g
613 g
490 g
7 g
0 g
15 g
Nutrition Facts
Serving Size
613g
Servings
2
Amount Per Serving
Calories 719
Calories from Fat 233
% Daily Value *
Total Fat 26g
40%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 303mg
101%
Sodium 490mg
20%
Total Carbohydrates 15g
5%
Dietary Fiber 5g
20%
Sugars 7g
Protein 101g
Vitamin A
28%
Vitamin C
99%
Calcium
12%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/3 cup chopped onion
  2. 1 clove garlic, chopped
  3. 1/3 cup chopped green bell pepper
  4. 3/4 pound chicken meat, cooked and cubed
  5. 1/2 cup whole peeled tomatoes
  6. 1/2 cup green beans
  7. 1/4 teaspoon dried oregano
Instructions
  1. In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
  2. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
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calories
719
fat
26g
protein
101g
carbs
15g
more
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Cabbage, Sausage and Potato Soup

Cabbage, Sausage and Potato Soup
Print
4011 calories
189 g
1047 g
217 g
324 g
63 g
3141 g
5395 g
30 g
2 g
132 g
Nutrition Facts
Serving Size
3141g
Amount Per Serving
Calories 4011
Calories from Fat 1947
% Daily Value *
Total Fat 217g
333%
Saturated Fat 63g
317%
Trans Fat 2g
Polyunsaturated Fat 36g
Monounsaturated Fat 96g
Cholesterol 1047mg
349%
Sodium 5395mg
225%
Total Carbohydrates 189g
63%
Dietary Fiber 38g
153%
Sugars 30g
Protein 324g
Vitamin A
533%
Vitamin C
773%
Calcium
92%
Iron
161%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound kielbasa sausage*, sliced into bite-sized pieces
  2. 2 tablespoons extra-virgin olive oil
  3. 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
  4. 2 medium carrots, peeled and diced
  5. 1 stalk celery, diced
  6. 1 small green cabbage, chopped into bite-sized pieces
  7. 3 cloves garlic, minced
  8. 6 cups chicken or vegetable stock
  9. 1 pound red potatoes, diced
  10. 1 tablespoon Italian seasoning, homemade or store-bought
  11. 1 bay leaf
  12. Kosher salt and freshly-cracked black pepper
Instructions
  1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
  2. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
  3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.)
  4. Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
Notes
  1. *Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like. (Bratwurst also works!)
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calories
4011
fat
217g
protein
324g
carbs
189g
more
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Onion-Braised Beef Brisket

Beef Brisket
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4-5lb brisket
  2. 3 onions, sliced into thin wedges
  3. 3T veg oil
  4. 3 garlic cloves
  5. 1t paprika
  6. 3/4t kosher salt
  7. 3/4t coarse ground pepper
  8. 3c water
Instructions
  1. DAY 1
  2. Preheat oven to 375º
  3. Put 1T of oil into roasting pan and heat for 10 minutes
  4. Pat brisket dry, season with salt and pepper
  5. Roast brisket for 30 minutes, uncovered
  6. Cook onions in remaining 2TB oil until soft, then stir in garlic, paprika, salt and pepper.
  7. Cook for another minute, then add 3c water and bring to boil
  8. Pour onion mixture over brisket, cover with aluminum foil leaving a 1/2" opening
  9. Bake for 2.5 - 3 hours
  10. Remove from oven, separate brisket from onions, etc., cover, and let it chill in refrigerator overnight
  11. DAY 2
  12. Slice brisket, put in pan with onion mixture (if not equal to 3c, add water)
  13. Add carrots and potatoes if desired
  14. Reheat
Adapted from Gourmet
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Gourmet
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Beef Tenderloin

Beef Tenderloin with Whiskey Mushrooms and Demi-glace
Susan Selasky for the Free Press Test Kitchen
Print
1020 calories
25 g
39 g
33 g
25 g
12 g
1256 g
3427 g
5 g
1 g
19 g
Nutrition Facts
Serving Size
1256g
Amount Per Serving
Calories 1020
Calories from Fat 290
% Daily Value *
Total Fat 33g
51%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 39mg
13%
Sodium 3427mg
143%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
16%
Sugars 5g
Protein 25g
Vitamin A
8%
Vitamin C
11%
Calcium
6%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 beef tenderloin fillets (5 to 6 ounces each)
  2. Medium coarse salt and freshly ground black pepper to taste
  3. 1 tablespoon canola oil (use more if you’re making 4 or more fillets), divided
  4. 1 tablespoon butter
  5. 8 ounces small cremini mushrooms, wiped clean and quartered
  6. 1⁄4 cup whiskey (preferably Maple Bourbon whiskey)
  7. SAUCE
  8. 1 package beef demi-glace (such as Meijer Gold brand)
  9. 1⁄4 cup water or red wine
  10. 1⁄3 cup reduced-sodium beef broth mixed with 1 teaspoon cornstarch
Instructions
  1. Preheat the oven to 375 degrees.
  2. Remove the beef from the refrigerator at least 30 minutes before cooking. Pat the fillets dry with paper towel. Season both sides with salt and pepper.
  3. In a large skillet, heat about half of the canola oil. When hot, add the beef fillets (don’t crowd them) and sear on both sides, about 2 to 3minutes or until well-browned.
  4. Transfer them to a sided baking sheet and place in the oven to finish the cooking, about 12-15 minutes for medium rare, depending on the thickness.
  5. Remove from the oven and transfer the fillets to a platter and keep warm.
  6. Meanwhile, in the same skillet you seared the beef, heat the remaining canola oil and butter. Add the mushrooms and sauté until they release their juices and brown, about 5 to 6 minutes. Continue cooking until most of the liquid has evaporated.
  7. Add the whiskey and cook, while stirring, until most of the liquid has absorbed again.
  8. SAUCE
  9. To make the sauce, follow the demi-glace package directions and add water or red wine and the beef broth. Bring to just a boil and reduce heat to a simmer until it reaches a sauce consistency. If the sauce is too thick, thin it with water. If desired, pour any juices on the baking sheet from the beef into the sauce. Serve fillets with the sauce.
Notes
  1. Be sure to dry-age the beef fillets for a few days in the refrigerator or, at a minimum, overnight. Drying the beef helps the exterior to crisp. Be sure to put the meat on a rimmed dish or platter and don’t cover it.
  2. If you don’t have the time do this, at least pat the beef fillets dry with a paper towel. If you don’t pat the meat dry, it will not brown properly. The moisture will seep out, steaming the meat rather than allowing it to brown and the fillet will turn a grayish color.
  3. Before you’re ready to cook the fillets, take them out of the refrigerator and let them warm at room temperature for at least 30 minutes prior to cooking.
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calories
1020
fat
33g
protein
25g
carbs
25g
more
NoMayo https://nomayo.us/
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Beef or Lamb and Chickpea Stew

Beef or Lamb and Chickpea Stew
Serves 4
Print
7047 calories
935 g
474 g
218 g
383 g
59 g
6552 g
14843 g
34 g
1 g
106 g
Nutrition Facts
Serving Size
6552g
Servings
4
Amount Per Serving
Calories 7047
Calories from Fat 1889
% Daily Value *
Total Fat 218g
335%
Saturated Fat 59g
297%
Trans Fat 1g
Polyunsaturated Fat 46g
Monounsaturated Fat 60g
Cholesterol 474mg
158%
Sodium 14843mg
618%
Total Carbohydrates 935g
312%
Dietary Fiber 24g
97%
Sugars 34g
Protein 383g
Vitamin A
1815%
Vitamin C
152%
Calcium
222%
Iron
318%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon sweet paprika
  2. 2 tablespoons ground cumin
  3. 1 teaspoon ground cardamom
  4. / teaspoon ground cinnamon
  5. 2 teaspoons kosher salt
  6. / teaspoon ground black pepper
  7. 1 / pounds boneless lamb shoulder roast or boneless beef roast, trimmed of fat and cut into 3/4 inch pieces
  8. 1 head garlic
  9. 2 tablespoons butter
  10. 1 large yellow onion
  11. 2 tablespoons tomato paste
  12. 6 cups water
  13. / pound carrots, halved and cut crosswise into 1/2 inch pieces
  14. 15 / -ounces canned chickpeas, drained
  15. 3 cups baby spinach
  16. 1 cup fresh cilantro, chopped (can use flat-leaf parsley)
  17. 3 tablespoons fresh lemon juice
  18. Whole milk yogurt or sour cream to serve (optional)
Instructions
  1. In a bowl, stir together the paprika, cumin, cardamon, cinnamon, salt and pepper. Reserve half of the spice mixture, then toss the lamb or beef with the remaining spice mixture until well coated. Cut off and discard the top third of the garlic head, leaving the coves intact.
  2. In a Dutch oven over medium-high heat, melt the butter. Add the onions and cook, stirring often, until softened and just beginning to brown around the edges, 5 to 8 minutes.
  3. Add the tomato paste and the reserved spice mixture, then cook, stirring constantly, for 1 minute. Add the water and bring to a boil over high heat, then add the lamb or beef and the garlic head, cut side down. Cover, leaving the lid slightly ajar, and reduce heat to low.
  4. Simmer for 1 hour, adjusting the heat as necessary to maintain a gentle bubble. Add the carrots and continue to simmer, partially covered, for another 30 minutes.
  5. Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Stir in the chickpeas and the spinach and cook until the spinach is wilted, about 5 minutes.
  6. Stir in the cilantro and lemon juice, then adjust seasoning with salt and pepper. Top with a dollop of sour cream or yogurt and sprinkle with chopped cilantro if desired.
Adapted from Recipe from Milk Street magazine
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calories
7047
fat
218g
protein
383g
carbs
935g
more
Adapted from Recipe from Milk Street magazine
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Swiss Cheese and Onion Pie

Swiss Cheese and Onion Pie
Print
2533 calories
129 g
1030 g
181 g
102 g
108 g
1300 g
3935 g
38 g
4 g
61 g
Nutrition Facts
Serving Size
1300g
Amount Per Serving
Calories 2533
Calories from Fat 1597
% Daily Value *
Total Fat 181g
279%
Saturated Fat 108g
540%
Trans Fat 4g
Polyunsaturated Fat 12g
Monounsaturated Fat 49g
Cholesterol 1030mg
343%
Sodium 3935mg
164%
Total Carbohydrates 129g
43%
Dietary Fiber 11g
44%
Sugars 38g
Protein 102g
Vitamin A
136%
Vitamin C
63%
Calcium
233%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 c. crushed saltines
  2. 1/4 c. melted butter
  3. 3 c. (4 med.) thinly sliced onions
  4. 1/4 c. butter
  5. 1/2 lb. grated Swiss cheese
  6. 1 tbsp. flour
  7. 1 tsp. salt
  8. Dash cayenne pepper
  9. 3 well beaten eggs
  10. 1 c. milk, scalded
  11. Chopped chives (or parsley)
Instructions
  1. Combine cracker crumbs with 1/4 cup melted butter and press into 9" pie plate. Cook onions in 1/4 cup butter until tender, but not brown. Place in crumb crust. Combine cheese with flour, salt and cayenne; add milk and eggs. Pour over onions, bake in 325 degree oven for 40 minutes or until set. Top with chives or parsley.
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calories
2533
fat
181g
protein
102g
carbs
129g
more
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Oven Roasted Broccoli with Panko

Oven Roasted Broccoli with Panko and Cheese
Serves 4
Print
653 calories
59 g
22 g
38 g
28 g
9 g
551 g
1976 g
10 g
0 g
26 g
Nutrition Facts
Serving Size
551g
Servings
4
Amount Per Serving
Calories 653
Calories from Fat 333
% Daily Value *
Total Fat 38g
58%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 22mg
7%
Sodium 1976mg
82%
Total Carbohydrates 59g
20%
Dietary Fiber 14g
55%
Sugars 10g
Protein 28g
Vitamin A
61%
Vitamin C
677%
Calcium
57%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound broccoli, rinsed and trimmed
  2. 2 Tbs. olive oil
  3. 2 cloves garlic, chopped or sliced
  4. 1/2 tsp. kosher salt
  5. 1/4 tsp. freshly ground black pepper
  6. 1/3 cup panko bread crumbs
  7. 1/4 cup finely grated Parmesan or sharp cheddar
Instructions
  1. Preheat the oven to 425 degrees. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8 thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
  2. Spread the panko into a 13 by 9-inch metal pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
Notes
  1. Video: https://www.foodnetwork.com/recipes/alton-brown/oven-roasted-broccoli-recipe-1937809#lightbox-recipe-video
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calories
653
fat
38g
protein
28g
carbs
59g
more
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Garlic White Bean Basil Hummus

Garlic White Bean Basil Hummus
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 (15 ounce) can of cannellini beans, drained and rinsed
  2. 3 cloves of garlic
  3. 2-3 tablespoons fresh lemon juice
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 4-6 large basil leaves
  7. 3 tablespoons olive oil, plus extra for drizzling on top
  8. Water to thin, if necessary
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut each pita into 8 wedges. and place wedges in a large bowl. Drizzle with 1 tablespoon of olive oil or spray with olive oil cooking spray and gently toss to coat. Sprinkle 1 teaspoon salt all over wedges adding other spices if desired; toss again to coat.
  3. Arrange on an ungreased baking sheet and bake about 8-10 minutes, until pita chips are golden brown. Flip over once halfway through baking. Cool on pans.
  4. Meanwhile to make your hummus: combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 2 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
  5. If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking and drizzle the top with a tiny bit of olive oil.
Notes
  1. This is a delicious alternative to chickpea hummus
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Flat Iron Steak

Grilled Flat Iron Steak
Print
2001 calories
21 g
646 g
117 g
193 g
33 g
943 g
2385 g
10 g
3 g
79 g
Nutrition Facts
Serving Size
943g
Amount Per Serving
Calories 2001
Calories from Fat 1045
% Daily Value *
Total Fat 117g
180%
Saturated Fat 33g
166%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 70g
Cholesterol 646mg
215%
Sodium 2385mg
99%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
5%
Sugars 10g
Protein 193g
Vitamin A
3%
Vitamin C
11%
Calcium
17%
Iron
130%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 cloves garlic, minced
  2. 1/4 cup extra virgin olive oil
  3. 1/4 cup balsamic vinegar
  4. 1/2 cup dry red wine, divided
  5. 2 tablespoons chopped fresh rosemary, divided
  6. 3/4 teaspoon salt
  7. 1/2 teaspoon black pepper
  8. 1 1/2 pound flat iron steak
Instructions
  1. In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
  2. Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
  3. When you're ready to cook, preheat your grill to medium-high heat.
  4. Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting
  5. Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine.
  6. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary.
  7. Remove from heat.
  8. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
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calories
2001
fat
117g
protein
193g
carbs
21g
more
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Spinach Cheese Pie

Spinach Cheese Pie
Print
4151 calories
241 g
1244 g
307 g
120 g
162 g
1656 g
8916 g
51 g
6 g
123 g
Nutrition Facts
Serving Size
1656g
Amount Per Serving
Calories 4151
Calories from Fat 2712
% Daily Value *
Total Fat 307g
472%
Saturated Fat 162g
812%
Trans Fat 6g
Polyunsaturated Fat 16g
Monounsaturated Fat 107g
Cholesterol 1244mg
415%
Sodium 8916mg
371%
Total Carbohydrates 241g
80%
Dietary Fiber 14g
56%
Sugars 51g
Protein 120g
Vitamin A
832%
Vitamin C
87%
Calcium
250%
Iron
141%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 10 oz package frozen spinach
  2. 3T olive oil
  3. 1 onion, finely chopped
  4. 1/2 lb feta cheese
  5. 1/2 lb ricotta
  6. 1/4c chopped parsley
  7. 1t dillweed
  8. 1/2t salt
  9. 1/8t pepper
  10. 3 eggs
  11. 1/4c corn flake crumbs
  12. 1 lb filo dough
  13. 1-2 sticks butter
Instructions
  1. Saute onions and spinach in olive oil
  2. Blend cheeses, eggs, spices and cornflake crumbs with onions and spinach
  3. Bake at 400º for about 25 minutes or until brown
beta
calories
4151
fat
307g
protein
120g
carbs
241g
more
NoMayo https://nomayo.us/