Recipes: Après Ski Dinner Party

the recipes

january 2000

Après Ski Dinner Party

Snowy-Day Beef Stew

(makes 8 servings)

1	tablespoon (15 ml) olive oil
1	medium onion, chopped
3	large cloves garlic, minced
6	scallions, white part and 1 inch (2.5 cm) green, thinly sliced
12	ounces fresh mushrooms, sliced
2	pounds (960 g) lean beef top round, trimmed of all fat and cut into 1-inch cubes
2	tablespoons (18 g) unbleached all-purpose flour
1 1/2	teaspoons (7.5 ml) crushed dried thyme
1/2	teaspoon (2.5 ml) crushed dried oregano
1/4	teaspoon (1.25 ml) crushed dried rosemary
1	28-ounce (720 g) no-salt-added stewed tomatoes
3 to 4	canned chipotle chiles in adobo, or to taste, minced
2	cups (480 ml) reduced-sodium canned beef broth
1/2	cup (120 ml) dry red wine
1	10-ounce (300 g) bag frozen peas
2	tablespoons (8 g) chopped parsley for garnish (optional)

Heat oil in a large nonstick skillet over medium-low heat. Add onion, garlic, scallions, and mushrooms. Sauté, stirring often, until vegetables are wilted and most of the liquid is absorbed. Using a slotted spoon transfer vegetables to a bowl and set aside.
Dredge the steak cubes with flour, thyme, oregano, and rosemary. Lightly coat the skillet with cooking spray and place over medium-high heat. Add steak pieces and brown on all sides, about 6 minutes total cooking time.
Transfer steak and reserved vegetables to a large soup pot or Dutch oven. Top with stewed tomatoes, chipotle chiles, beef broth, and wine. Stir to combine. Partially cover and simmer for about 1 hour, until steak is tender.
Stir in peas and cook, covered, until peas are just tender, about 5 minutes.
If using, sprinkle with parsley and serve hot.

Per serving:	259 calories (22% calories from fat), 32 g protein, 6 g total fat (1.7 g saturated fat), 16 g carbohydrates, 5 g dietary fiber, 71 g cholesterol, 135 mg sodium
Diabetic exchanges:	3 lean protein (1/2 bread/starch, 2 vegetable)

Chopped Salad with Blue Cheese Dressing

(makes 8 servings)

8	cups (440 g) chopped iceberg lettuce
1	medium cucumber, seeded and chopped
3	plum tomatoes, diced
2	ribs celery, thinly sliced
8	radishes, trimmed and thinly sliced
1	medium green bell pepper, seeded and diced
1	medium carrot, peeled and diced
dressing
1/3	cup (80 ml) buttermilk
1/2	ounce (15 g) crumbled blue cheese
1	tablespoon (15 ml) light mayonnaise
1	tablespoon (15 ml) red wine vinegar
1	teaspoon (5 ml) Worcestershire sauce
1	teaspoon (5 ml) well-drained capers (optional)
1/2	teaspoon (2.5 ml) freshly ground pepper

Combine the lettuce, cucumber, tomato, celery, radishes, bell pepper, and carrot in a large salad bowl. Lightly toss.
In a small bowl, whisk together dressing ingredients. Drizzle over salad and toss lightly to coat.

Per serving:	44 calories (28% calories from fat), 2 g protein, 2 g total fat (0.6 g saturated fat), 7 g carbohydrates, 2 g dietary fiber, 2 mg cholesterol, 78 mg sodium
Diabetic exchanges:	1/2 carbohydrate (1 1/2 vegetable), 1/2 fat

Baked Spiced Pears

(makes 8 servings)

	butter-flavored cooking spray
4	firm, ripe Bartlett pears
	juice of 1/2 lemon
3	tablespoons (27 g) light brown sugar
2	teaspoons (10 ml) ground cinnamon
1/2	teaspoon (2.5 ml) ground nutmeg
4	teaspoons (20 g) reduced-calorie margarine
8	1/4-cup scoops fat-free, sugar-free frozen vanilla yogurt

Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a baking dish that is slightly larger than the pear halves laid side by side.
Peel and halve the pears lengthwise. Remove the cores. Place the pears, cut side down on a board and cut each half crosswise into 5 or 6 even slices, taking care not to cut all the way through but retaining the shape of the pear half.
Using a wide spatula, transfer the pear halves to the baking dish. Mix together the brown sugar, cinnamon, and nutmeg. Sprinkle over the pears and dot each pear with some of the margarine. Bake until tender, about 20 to 25 minutes.
Remove pears from the oven and transfer to 8 dessert plates. Serve with a scoop of the frozen yogurt alongside.

Per serving:	118 calories (11% calories from fat), 2 g protein, 2 g total fat (0.3 g saturated fat), 26 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 48 mg sodium
Diabetic exchanges:	2 carbohydrate (1 bread/starch, 1 fruit)

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