Steak & Mushroom Pot Pies

Makes 4-6 pot pies

1.5kg stewing beef (I used chuck steak cut into chunks, bone removed)
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano (I like the earthiness of the dried herbs)
2 bay leaves
500ml (2 cups) strong beef stock (alternatively add a heaped tbsp bovril to 500ml water)
1 tbsp cornflour mixed with 50ml milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

• For the filling, brown the beef in a large pot. Remove and set aside.
• In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
• Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
• Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
• When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
• Pre-heat the oven to 180°c.
• Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).
• Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
• Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
• Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
• Remove and serve with vegetables of your choice.

Moroccan Chicken with Eggplant, Tomatoes, and Almonds

http://www.epicurious.com/recipes/food/views/109146

6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned

1 large eggplant, unpeeled, cut into 1-inch cubes

1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.

Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)

Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

Bon Appétit
February 2004

Mini Frittatas

http://spoonful.com/recipes/mini-frittatas

What You'll Need

• 4 large eggs
• 1/4 cup half-and-half
• 1/2 teaspoon salt
• Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)
• Grated Parmesan cheese (optional)

How to make it

1. Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.
   
2. Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
   
3. Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.
   
4. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.

Zucchini Brownies {with Creamy Milk Chocolate Frosting}

www.leeshandlusrecipebox.blogspot.com

Yield: 1 9x13 size pan of brownies Ready in: 1 hour

2 cups all-purpose or whole wheat flour (or ½ of each)
1 ½ cups sugar (can reduce a little if you are counting calories)
1 teaspoon salt
1 ½ teaspoons baking soda
¼ cup cocoa powder
1 egg
¼ cup oil
2 teaspoons vanilla
3 cups grated zucchini (coarse or fine works great, I freeze zucchini in freezer bags in 3 cup increments - if you don’t have that much, you can use applesauce until you’ve reached 3 cups)
¼ cup chopped nuts (optional....pecans or walnuts are best)

Grease a 9 x 13 size cake pan. Preheat oven to 350 degrees.

In a medium size mixing bowl combine the following: flour, sugar, salt, baking soda, and cocoa powder. In another medium size mixing bowl combine the following: egg, oil, vanilla, and zucchini. Add dry ingredients to the wet ingredient mixture along with nuts if you’d like, and mix until combined (don’t over mix, just mix til it’s all moist).

Pour brownie mixture into greased pan and smooth with rubber spatula. If you don’t spread it all the way to the edges then it doesn’t tend to climb the sides of the pan. So just spread close to the edge and it will move over as it gets hot in the oven. This makes for prettier brownies that are more evenly shaped when cut into squares. Bake in preheated 350 degree oven for 45 minutes. Test with toothpick when finished, if it comes out clean then they are done. If not, bake a few more minutes and test again. Cool completely before frosting.

Creamy Milk Chocolate Frosting
¼ cup butter, melted
⅓ cup cocoa powder
2 cups powdered sugar
¼ cup milk (more if you want it thinner - add a teaspoon at a time)
dash of salt

Melt butter in a small mixing bowl (microwave safe), add cocoa powder and stir until smooth. Add powdered sugar, milk, and salt and stir until smooth.

Frost your brownies and enjoy!