Author: Cary Gersh

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Easiest-ever Biscuits

Easiest-Ever Biscuits
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* 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. 3 cups (15 ounces) all-purpose flour
  2. 4 teaspoons sugar
  3. 1 tablespoon baking powder
  4. ¼ teaspoon baking soda
  5. 1 ¼ teaspoons table salt
  6. 2 cups heavy cream
  7. 2 tablespoons unsalted butter, melted (optional)
Instructions
  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking
  2. sheet with parchment paper. In medium bowl, whisk together flour, sugar, baking powder, baking soda , and salt. Microwave cream until just warmed to body temperature (95 to 100 degrees), 60 to 90 seconds, stirring halfway through microwaving . Stir cream into flour mixture until soft, uniform dough forms.
  3. Spray 1/3-cup dry measuring cup wit h vegetable oil spray. Drop level scoops of batter 2 inches
  4. apart on prepared sheet (biscuits should measure about 2½ inches wide and 1 ¼ inches tall). Respray measuring cup after every 3 or 4 scoops. If portions are misshapen, use your fingertips to gently reshape dough into level cylinders. Bake until tops are light golden brown, 10 to 12 minutes , rotating sheet halfway through baking. Brush hot biscuits with melted butter, if using. Serve warm. (Biscuits can be stored in zipper-lock bag at room temperature for up to 24 hours. Reheat biscuits in 300-degree oven for 10 minutes.)
Notes
  1. Dough can be frozen and baked another day. (Thaw first.)
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Bloody Mary

Bloody Mary Mix
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* 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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For the bloody Mary mix (serves 6)
  1. 1 (46-ounce) can Sacramento brand tomato juice (5 3/4 cups)
  2. ¾ cup plus 1 tablespoon Gold’s Prepared Horseradish
  3. ½ cup fresh lemon juice (from 3 or 4 juicy lemons)
  4. ½ cup Lea & Perrins Worcestershire sauce
  5. 2 teaspoons freshly ground black pepper
  6. 2 teaspoons Diamond Crystal kosher salt
  7. 2 teaspoons Tabasco hot sauce
For serving
  1. Ice
  2. Tito’s Handmade Vodka, for spiking (optional)
  3. Celery ribs, pimento-stuffed olives and lemon wedges, for garnish
SINGLE SERVING
  1. 4 ounces tomato juice
  2. 1 tbsp. horseradish
  3. 2 tsp. lemon juice
  4. 2 tsp. Worcestershire
  5. 1/4 tsp. salt
  6. 1/4 tsp. pepper
  7. 1/4 tsp. hot sauce
  8. 3 tbsp. vodka (equals one shot, optional)
Instructions
  1. Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
  2. Fill tall glasses with ice; pour the bloody Mary mix on top.
  3. If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
  4. Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.
Adapted from New York Times - May 13, 2020
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Pot Roast

Instant Pot Pot Roast
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* 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 teaspoons seasoning salt (I use Lawry's)
  2. 1 teaspoon garlic powder
  3. 1 teaspoon dried parsley
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon black pepper
  6. 3 lb beef chuck roast cut into 1lb chunks
  7. 1 tablespoon canola oil
  8. 1 cup low sodium beef broth
  9. 1 tablespoon tomato paste
  10. 2 tablespoons balsamic vinegar
  11. 1 tablespoon Worcestershire sauce
  12. 1.5 lb little potatoes
  13. 3 large carrots peeled and cut into thick slices
  14. OPTIONAL: corn starch to thicken juices
Instructions
  1. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
  2. Turn Instant Pot to saute. When it reads "hot", add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
  3. To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce -- if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
  4. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65* minutes on high pressure, depending how large your pieces are. (see notes below)
  5. When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
  6. Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
  7. When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. (SEE NOTES!)
  8. Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
  9. OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened. Taste sauce and adjust seasoning as desired, adding a tablespoon of honey if you want to add a little sweetness.
Notes
  1. 10 minutes was too long for my potatoes and carrots. I'd start venting after 4 minutes. You can always finish the in the microwave if they aren't ready.
Adapted from Recipe Rebel
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Garlic Sauteed Spinach

Garlic Sauteed Spinach
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* 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. 1-1/2 pounds baby spinach leaves
  2. 2 tablespoons good olive oil
  3. 2 tablespoons chopped garlic (6 cloves)
  4. 2 teaspoons kosher salt
  5. 3/4 teaspoon freshly ground black pepper
  6. 1 tablespoon unsalted butter
  7. Lemon
  8. Sea salt (optional)
Instructions
  1. Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  2. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and season to taste with sea or kosher salt and pepper. Serve hot.
Adapted from Barefoot Contessa
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Green Beans ala Lewi

Green Beans ala Lewi
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* 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 lb haricot vert, trimmed to 3 inches
  2. 6 campari cherry tomatoes, quartered
  3. DRESSING
  4. 2 TB Dijon mustard (less if you prefer less mustard taste)
  5. 1/8 cup red wine vinegar
  6. Big pinch of kosher salt
  7. A few fresh grinds from a pepper mill
  8. 4-6 TB olive oil
  9. Fresh squeezed lemon juice (1/2 lemon)
Instructions
  1. Boil green beans for 2 minutes, then drain water.
  2. Add tomatoes
  3. Add dressing
Notes
  1. Oil and vinegar balance is about 2/3rds oil to 1/3rd vinegar
  2. Can add fresh minced garlic and minced shallots for more flavor
  3. Can also add slivered almonds
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Marilyn Mossman’s Ribeye Steak

Boneless Ribeye Steak
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* 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. Two 1-1/2 inch ribeye steaks
  2. Kosher salt
  3. 1TB butter
  4. Freshly ground pepper, to taste
Instructions
  1. Salt steaks liberally with kosher salt one day ahead of cooking and refrigerate
  2. Place steak on roasting tray with drip pan
  3. Put steaks in 300º oven until it reaches internal temp of 123º (about 1 hr)
  4. Heat a cast iron pan on the stove (with oil, if needed) on high temp
  5. Sear 1-2 minutes on each side
  6. Place a pat of butter on each steak and let it rest for 10 minutes
  7. Add pepper if desired
Notes
  1. Steak is cooked medium to medium-rare. Take it to 125º or more if you prefer more well-done.
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Beef Stroganoff

Beef Stroganoff
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* 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. Kosher salt and freshly ground black pepper
  2. 1 ½ pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
  3. 2 tablespoons all-purpose flour
  4. 1 ½ teaspoons hot paprika
  5. 1 tablespoon neutral oil, such as canola or grapeseed
  6. 4 tablespoons unsalted butter
  7. 1 pound button mushrooms, cleaned and cut into quarters
  8. 2 small shallots, thinly sliced
  9. 12 ounces wide egg noodles
  10. ¼ cup dry white wine
  11. 1 cup heavy cream or crème fraîche
  12. 1 ½ teaspoons Worcestershire sauce
  13. 1 teaspoon Dijon mustard
  14. Chopped fresh parsley, for garnish
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
  3. Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
  4. Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
  5. Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
  6. While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
  7. When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
  8. Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
Notes
  1. One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.
  2. Tri-tip can be substituted for sirloin
  3. Yogurt can sub for the dairy portion
Adapted from New York Times Magazine
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Beef Stew

Beef Stew
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* 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. 3 tbsp. canola oil
  2. 3 lb. beef stew meat, cut into bite-size pieces
  3. Kosher salt
  4. Freshly ground black pepper
  5. 1 large yellow onion, diced
  6. 6 cloves garlic, crushed
  7. 2 tbsp. tomato paste
  8. 5 bay leaves
  9. 1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
  10. 4 large carrots, cut into 2" pieces
  11. 3 tbsp. all-purpose flour
  12. 1 (10-oz.) bag frozen peas
Instructions
  1. Turn Instant Pot to Sauté, then select More. Wait for pot to heat up, then add oil. Add half the stew meat to pot and season with salt and lots of pepper to taste. Cook for 3 to 4 minutes on each side or until browned. Remove meat from pot. Repeat with remaining meat.
  2. Cook onion and garlic until deeply golden. Add tomato paste and cook, mixing constantly until darkened in color and starts sticking to pot, about 4 minutes. Deglaze with 2 cups water.
  3. Place all meat into pot along with bay leaves, potatoes, and carrots. Stir to combine.
  4. Seal Instant Pot and set to Manual High Pressure for 25 minutes. (Carrots and potatoes were a little overcooked. I'm going to try 20 minutes next time)
  5. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
  6. In a small bowl, whisk together 1 cup cooking liquid and flour. Stir mixture back into pot and set Instant Pot to Sauté. Simmer for 3 minutes, until slightly thickened.
  7. Stir peas into pot and simmer for 3 to 5 minutes more until peas are bright green. Season with salt and pepper, if needed.
Notes
  1. From Delish.com
Adapted from Delish
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Quiche – Spinach, Mushroom and Swiss Crustless Squares

Spinach, Mushroom and Swiss Crustless Quiche Squares
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* 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. Canola spray oil
  2. 1 tablespoon extra-virgin olive oil, divided
  3. 1 medium yellow onion, thinly sliced
  4. 1 pound white button mushrooms, thinly sliced
  5. 3/4 teaspoon fine sea salt, divided
  6. 6 eggs
  7. 3/4 cup reduced-fat (2%) milk
  8. 1 teaspoon grated nutmeg
  9. 1 1/2 cup shredded Swiss cheese
  10. 1 (16.0-ounce) bag frozen chopped spinach, thawed and squeezed to remove as much liquid as possible
  11. 1/2 teaspoon ground black pepper, divided
Instructions
  1. Preheat the oven to 350°F and lightly oil a 9-inch square pan with spray oil; set aside.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add onion and cook until golden brown, 7 to 8 minutes.
  4. Add mushrooms, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook until liquid is absorbed, 10 to 12 minutes; set aside to cool.
  5. In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  6. Add cooked vegetables, cheese and spinach and mix well.
  7. Transfer to prepared pan, spread out evenly and bake until set in the middle and golden brown, about 45 minutes. Let cool 10 or 15 minutes; cut into 24 squares and serve.
Notes
  1. I haven't made this.
Adapted from Whole Foods
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Orzo Risotto

Creamy Orzo with Balsamic Glazed Mushrooms
Serves 6
Created and tested by Darlene Zimmerman, MS, RD, for Heart Smart®.
Print
Prep Time
10 min
Total Time
35 min
Prep Time
10 min
Total Time
35 min
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6
Amount Per Serving
Calories 0
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* 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. 8 ounces white button mushrooms
  2. Vegetable oil cooking spray
  3. ½ tablespoon olive oil
  4. ¾ cup diced onion
  5. 2 cloves garlic, peeled, minced
  6. ½ cup (4 ounces) dry orzo
  7. 2½ cups 1% milk
  8. 1½ cups water
  9. ½ cup grated Parmesan cheese
  10. ⅜ teaspoon salt
  11. ¼ teaspoon black pepper
  12. 1 tablespoon balsamic glaze
  13. 1 to 2 tablespoons snipped fresh chives or parsley
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice cleaned mushrooms and place on a baking sheet. Spray mushrooms with cooking spray, toss to coat and arrange in a single layer. Roast, stirring half way through, for about 15 minutes or until the moisture has evaporated and mushrooms begin to brown.
  3. To prepare orzo, heat olive oil in a saucepan over medium heat and sauté onion and garlic until onion softens, about 3 to 4 minutes. Add orzo and continue cooking 1 to 2 minutes. Add milk and water and bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring often, until orzo is al dente, about 5 to 8 minutes. Remove from heat and stir in cheese, salt, and pepper. Place orzo in a serving dish. Drizzle roasted mushrooms with balsamic glaze and place on top of orzo. Garnish with chives or parsley and serve.
Notes
  1. Orzo, which means barley in Italian, is a tiny, rice-shaped pasta, slightly smaller than a pine nut. This petite pasta has a great texture, cooks quickly, and is a wonderful addition to soups and salads.
  2. Orzo is also a perfect substitute for rice, which is how we used it in today’s recipe.
  3. Our creamy orzo is very similar to risotto, a dish made with a short-grain rice called Arborio. Risotto recipes typically call for toasting, or slightly browning the rice before adding any liquid. This step adds a nice richness and nutty flavor to the dish, and we did the same with the orzo in our recipe.
  4. Whole-wheat orzo can be used in this recipe, but it can be difficult to find and is a bit more costly. If you use whole-wheat orzo, additional milk and water will likely be needed.
  5. Roasted, balsamic-glazed mushrooms are the perfect complement to our creamy orzo. Mushrooms are not often thought of as nutritional powerhouses because they lack the bright, vibrant colors of other vegetables.
  6. Truth be told, mushrooms supply several key nutrients including the B vitamins niacin, riboflavin, folate and B6, as well as iron, potassium, and selenium. And, if they are exposed to ultraviolet light just before or after harvesting, mushrooms provide a nice dose of vitamin D.
  7. When selecting mushrooms, make sure they’re firm, clean and well shaped. While some brown flecks on the surface are okay, avoid mushrooms with dark-tinged areas. Also, look for mushrooms with closed veils. This is the area where the cap meets the stem. Wide-open veils are signs of aging.
  8. Before using, wipe mushrooms with a clean damp paper towel or, if necessary, rinse with cold water and dry thoroughly. Mushrooms soaked in water will become mushy.
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