And the recipes

Sorry about the time glitch yesterday. Hopefully I can get all of these new recipes posted before the next appointment. Who knew the last 2 weeks of school would be so busy?!

Best-Ever Roast Beef

1 2 1/4 pound beef tenderloin, trimmed
2 1/2 tsp coarsely cracked black pepper
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh chives (I didn't have chives so I used minced onion)
1 tsp dried tarragon

1. Preheat oven to 425 F. Rub the cracked pepper evenly over surface of beef, pressing gently to help pepper adhere.
2. In a small bowl, combine parsley, chives and tarragon. Mix well. Spread herb mixture evenly on a plate or sheet of waxed paper.
3. Place been on top of the herbs. Roll beef in herbs to coat completely, pressing gently to help herbs adhere. Loosely tie beef at 2-inch intervals with kitchen twine along its length.
4. Place the beef on a roasting rack in a large roasting pan. Roast beef until an instant-read thermometer inserted in center reads 145 F for medium-rare.
5. Transfer beef to a carving board and let stand for 15 minutes, allowing juices to redistribute throughout the meat. Remove string and carve into slices. Serve immediately.

* We made some modifications. I did not tie the roast. It did not fall apart. We grilled the roast instead of putting it in the oven. Worked fine. We set the thermometer for 135 F. The temp rose while the meat sat and was just perfect for us.

Tagliolini with cheese and Parma ham (First Meals by Annabel Karmel)

2 Tbsp butter
3 Tbsp flour
1 3/4 cup milk
1/3 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
1/4 lb Parma ham, thinly sliced and cut into strips
1 lb tagliolini

1. Melt butter in the saucepan. Add the flour, cook 1 minute, stirring occasionally.
2. Gradually whisk in the milk. Bring to a boil, stirring continuously until thickened and smooth. Remove from the heat and stir in half the cheese. Season to taste and stir in the ham.
3. Cook the pasta according to the directions on the package. Drain and mix with cheese sauce.
4. transfer to an ovenproof dish and sprinkle with the remaining cheese. Place under a preheated broiler for a few minutes until the top is golden and bubbling.

Chicken Satay (First Meals)

2 chicken breast fillets, cut into chunks

Marinade:
2 Tbsp black bean sauce
2 Tbsp soy sauce
2 Tbsp peanut butter
1 Tbsp rice wine vinegar
2 Tbsp honey

1. Preheat broiler to high
2. Mix all marinade ingredients with chicken in a glass or ceramic bowl. Leave to marinate for 30 minutes. While chicken marinates, soak 4 bamboo skewers in water to prevent scorching.
3. Thread chicken onto skewers and cook under broiler for 8-10 minutes until cooked through, turning and basting occasionally with marinade.

Honey Sesame Pork Chops (Paula Deen courtesy of a Costco cookbook)

Marinade:
2 Tbsp plus 2 tsp light soy sauce
1 garlic clove, crushed
2 tsp dry sherry
1 Tbsp plus 1 tsp honey
1/8 tsp Five-spice powder
3/4 tsp toasted sesame oil
3/4 tsp sesame seeds

8 center-cut pork chops

1. Prepare marinade by combining all ingredients and stir thoroughly.
2. Place pork chops in a shallow dish and add the marinade. Cover and refrigerate for several hours or overnight.
3. Preheat oven to 350 F.
4. Place pork chops on a wire rack over a baking dish. Bake for about 35 minutes, brushing with marinade occasionally.

Fantastic Alfredo (Jessica Seinfeld, Costco cookbook)

12 ounces penne pasta
2 Tbsp margarine
2 garlic cloves, minced
2 Tbsp whole wheat flour
1 cup fat-free milk
1 cup grated reduced-fat white cheddar or part-skim mozzarella
1/2 cup cauliflower puree
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp sweet paprika
2 sprigs fresh basil for garnish

1. Cook pasta according to package directions. reserve 1/2 cup cooking liquid, then strain pasta and set aside.
2. Heat margarine in large skillet with deep sides over medium heat. When the margarine foams, add garlic. Cook for 1-2 minutes or until garlic is fragrant but not brown.
3. Add flour and cook for 4-5 minutes, whisking flour into the margarine until a smooth paste forms.
4. Whisk in 1/4 cup of the milk at a time until the milk is absorbed and a creamy sauce starts to form. Once all milk is incorporated, bring the sauce to a slow boil, whisking about 1 additional minute. Stir in cheeses and cauliflower puree, mixing until smooth, about 1-2 minutes. Add salt, pepper, paprika and pasta. Toss to coat. Add a little of the cooking liquid if the mixture is too thick.
5. Top with basil sprigs and serve immediately.

Marinade for beef kabobs (Betty Crocker Grilling cookbook)

3/4 cup plain yogurt
1/4 cup lemon juice
1/4 cup finely chopped onion
1-2 tsp curry powder
1 tsp ground cumin
1 tsp salt
1/4 tsp pepper
1 clove garlic, crushed

1. Combine ingredients for marinade. Pour over beef cubes. Refrigerate covered for at least 4 hours. Turn meat 2-3 times.
2. Remove meat, reserving marinade, and thread onto skewers. Grill, basting meat with marinade 2-3 times.