COCOTTE MINUTE RECETTES RECIPE
Provided by: Nicolas Desjardins
Total time: 22 minutes
Prep time: 2 minutes
Cook time: 20 minutes
Yield: 4 servings
|• 1 cup oat bran (cut oats)|
|• 2 cups of water|
|• 1 cup of sugar-free almond milk|
|• 1 chopped date|
|• 2 tablespoons of dried cranberries|
|• ½ cup blueberries|
|• ½ cup raspberries|
- 1. Put all the ingredients in the pressure cooker except the blueberries and raspberries .
- 2. Cook for 5 minutes at high pressure and allow the pressure to drop naturally .
- 3. Place in bowls and sprinkle with blueberries and raspberries.
Calories 250 calories
MUSHROOM-BEEF SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 06 hours 20 minutes
Prep time: 20 minutes
Cook time: 06 hours 00 minutes
Yield: 12 servings.
|1 pound lean ground beef (90% lean)|
|1/2 pound sliced fresh mushrooms|
|1 small onion, chopped|
|2 cans (14-1/2 ounces each) diced tomatoes, undrained|
|1 can (12 ounces) tomato paste|
|1 can (8 ounces) tomato sauce|
|1 cup reduced-sodium beef broth|
|2 tablespoons dried parsley flakes|
|1 tablespoon brown sugar|
|1 teaspoon dried basil|
|1 teaspoon dried oregano|
|1 teaspoon salt|
|1/4 teaspoon pepper|
|Hot cooked whole wheat spaghetti|
|Shredded Parmesan cheese, optional|
- In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.
Calories 115 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 493mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 10g protein. Diabetic Exchanges 2 vegetable
BEST BEEF RAGU RECIPE – HOW TO MAKE BEEF RAGU
Provided by: DELISH.COM
Categories: feed a crowd,dinner,meat
Total time: 2 hours 35 minutes
Prep time: 15 minutes
Cook time: 0S
Yield: 6 servings
|2 tbsp. extra-virgin olive oil, divided|
|2 lb. chuck roast, cut into 2″ cubes|
|Freshly ground black pepper|
|1 medium yellow onion, chopped|
|5 cloves garlic, thinly sliced|
|1/2 tsp. fennel seeds|
|1/4 tsp. red pepper flakes|
|2 tbsp. tomato paste|
|1/4 c. red wine|
|1 (28 oz.) can whole peeled tomatoes|
|1/4 c. water|
|3 sprigs thyme|
|1 bay leaf|
|2 tsp. balsamic vinegar|
|Parmesan, for serving|
|Freshly chopped parsley, for serving|
- In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl.
- Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more.
- Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.
- Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up tomatoes and meat, and remove bay leaf. Serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.