Sofrito Recipe

Sofrito is the secret ingredient in many Latin Caribbean dishes and it's so easy to make. It's a versatile, aromatic puree of  peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired reults. This recipe makes about 1 quart of sofrito.  (this is the Puerto Rican version)
Ingredients

• 2 medium green peppers, seeds removed
• 1 red sweet pepper, seeds removed
• 2 medium onions, peeled
• 1 head of garlic, peeled
• 1 bunch cilantro leaves

Peel garlic and chop ingredients into sizes that are small enough to fit into a food processor or blender.  Place the chopped ingredients into a food processor or blender.

Tip: If you find it necessary to add liquid, you may add water or oilive oil a tablespoon at a time
Blend together all ingredients well.  For immediate use, store in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions.
For future use, freeze sofrito in 1/4 to 1/2 cup portions for use at any time; I put it in ice cube trays and use about 2-3 cubes for recipes.

I use it in taco meat, meat dips, meat balls, meatloaf, eggs, etc.  It's great in just about every dish.

source: About.com

Irish Stew - WW 7pts.

Yield: 6 Servings
Main Ingredient: Lamb or Beef





Ingredients
1 tb Vegetable oil
15 oz Small onions, peeled
1 lb 6 oz lean boneless lamb, cut
1 c Irish ale or beer
1 md Onion, chopped
1 ts Salt
3 c Low sodium chicken broth
2 tb Cornstarch
1/2 ts Dried thyme, crumbled
Chopped parsley
1 Bay leaf 6 1 oz sliced Italian bread
6 5 oz whole new red potatoes (optional)

Instructions
1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 min. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 min. Return the first batch of meat to the pan.

2. Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

3. Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30-40 minutes.

4. To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread. Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3 proteins, 2 breads, 37 calories (if served without bread, subtract 1 bread).

Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644 mg sodium.

Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg sodium. This is great and very filling! Good for a cold winter night!

Source: Weight Watchers Magazine,

Oriental Pepper Steak (4 Points)

Servings: 6 Servings

Ingredients
1 teaspoon Canola Oil
1 pound Flank Steak trimmed & cut into strips
1 Onion sliced
1 Green pepper sliced
1/2 Yellow bell pepper sliced
1/2 Orange bell pepper sliced
2 tablespoons Reduced-sodium soy sauce
1 1/2 tablespoons Cornstarch
1 3/4 cups Beef broth


Preparation
1. Heat a large nonstick skillet or wok over high heat until a drop of water sizzles. Add the oil, swirl to coat the pan, then add the steak. Stir-fry until lightly browned, about 4 minutes. Transfer to a bowl.

2. Add the onion and bell peppers to the skillet. Reduce the heat and cook, covered, until the vegetables are softened, about 6 minutes. Uncover and stir-fry until the vegetables are browned, about 4 minutes.

3. Meanwhile, whisk together the soy sauce and cornstarch in a medium bowl until smooth; whisk in the broth. return the steak to the skillet, along with the soy sauce mixture. Cook, stirring occasionally, until the sauce boils and thickens, about 3 minutes. Taken from Big Oven.com


I added 1 chopped tomato for extra flavor and vegetables. This is very tasty. I served it with brown rice. Of course you must add more points for the amount of rice to add to your meal.

Mediterranean Beef Pot Roast & Vegetables Recipe

Crockpot Servings: 6-8

Cook Time:10 hours

Ingredients
•1 boneless beef bottom round rump or chuck shoulder roast (approx. 3 to 3 1/4 lbs.)
•8 new red pototes (approx. 1 lb.), 2 to 2 1/2 inch diamter
•1/2 lb. packaged peeled baby carrots
•4 whole cloves garlic, peeled
•1 tsp. dried rosemary leaves, crushed
•1 tsp. salt
•1/2 tsp. pepper
•1/4 cup water
•1/4 cup dry red wine
•2 Tbsp. cornstarch dissolved in 2 Tbsp. water
•chopped parsley

Instructions
Placed potatoes, carrots and garlic in bottom of slow cooker. Rub beef with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10-11 hours, or until beef and vegetables are tender.

Remove pot roast; trim fat, if necessary. Arrange pot roast and vegetables on serving platter; cover and keep warm. Just before serving, carve roast across the grain into thin slices.

For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups liquid from cooking and cornstarch mixture until blended. Bring to a boil; cook and stir 1 minute or until thickened.

Garnish beef and vegetables with parsley; serve with gravy.

I omitted the salt and did not thicken the broth with cornstarch, just left it thin. I also used 1/2 cup of red wine instead of 1/4 cup of water and 1/4 cup of wine. I plan to use the left over beef for quesdadillas.

Recipe #252118 from http://www.recipezaar.com/