Roast Beef, Peppers and Potatoes

If you have been following my blog you’ll notice my love for Martha Stewart’s magazine, Everyday Food.  It is by far my favorite magazine because the recipes are easy, not overly complicated, if they aren’t naturally gluten-free, they are easily adaptable and there are so many great tips in them.  My mom bought me a subscription when it was first published and over the years I have tried my best to keep up with it.  If you don’t have a subscription you can find all the recipes online, however I suggest getting one of the magazines and checking it out for yourself.

Each time a new one comes in the mail I start flipping through it right away and marking all the recipes I want to try.  I don’t always make them right away but I eventually get around to trying my hand at them.  The recipe I made tonight comes from January/February 2007 Light edition.  The recipe was 100% gluten-free (even if it doesn’t say so in the magazine, just read the ingredients).  The only modification I made on this one was I omitted the onions.  Such a simple meal and all in one pan!  Quick, easy, great tasty and easy clean up! Bryan really liked this meal and said he wouldn’t mind having it again!

Roast Beef, Peppers and Potatoes (Martha Stewart – Everyday Food Magazine, 2007)

Serves 4

  • 3 red bell peppers (ribs and seeds removed), cut into 1-inch-wide strips – We had red so that is all we used
  • 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch-wide strips – We had red so that is all we used
  • 2 medium red onions, halved and cut into 1-inch wedges – We omitted these
  • 3/4 pound white new potatoes, well scrubbed and cut into 1-inch chunks
  • 5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 1/2 pounds eye-of-round beef roast
  • 3/4 teaspoon dried thyme

Directions

  1. Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
  2. Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
  3. Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
  4. Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.

Read more at Marthastewart.com: Roast Beef with Peppers, Onions, and Potatoes – Martha Stewart Recipes



Ellie’s Honey-Roasted Sweet Potatoes

One of my favorite chefs on the Food Network (and now The Cooking Channel) is Ellie Krieger.  She is fantastic and her food is healthy!  If you don’t know who Ellie is you should try to catch one of her shows on the previous mentioned channels.  Here is a small blurb about her from Wikipedia:

Ellie Krieger is the host of a show on the Food Network called Healthy Appetite. She is also an author and has written several books on healthy eating.

Krieger was a fashion model during her late teens and early 20s for the Wilhelmina Models agency.[1] As a model she became conscientious of what she was eating, so during this time, she changed her eating habits to be healthier.[2].

Krieger has a bachelor’s degree in clinical nutrition from Cornell University,[3] and has a master’s in nutrition from Columbia University.[4]Krieger is a registered dietitian and nutritionist[5] and was an adjunct professor at New York University in the Department of Nutrition, Food Studies, and Public Health.[1]

Krieger contributes to magazines such as Cooking LightFood Network Magazine and Women’s Health Magazine.[6] Additionally she maintains her own blog.

Back in November a really good friend of mine who works at a Barnes and Noble in New Jersey met Ellie at her store and had one of her cookbooks, So Easy signed for me!  It was such a surprise when I got it in the mail…I use this cookbook very often and have loved every single dish I have made from it.  All I have to say is healthy food and be extremely tasty!  What is even better is I have had no problems making any of her dishes gluten free:)

I also have an edition of Fine Cooking from June 2009 – Eat Smart with Ellie Krieger (Featuring recipes from her best seller, The Food You Crave).  This magazine is jam packed with her amazing recipes and the other night I made her Honey Roasted Sweet Potatoes.  Normally I boil my sweet potatoes and mash/whip them up with a bit of cinnamon but I wanted to try something new, and I am happy I did.  (You can also watch a video on this super simple, yet extremely tasty recipe here)

Ellie’s Honey-Roasted Sweet Potatoes

– Roasting sweet potatoes concentrates their flavor and leaves them caramelized outside and tender inside.  Coating them with a touch of lemon and honey before cooking makes them all the more flavorful.

3 large sweet potatoes (about 2 pounds), peeled and cut into 1 inch pieces

2 tablespoons olive oil

2 tablespoons honey

1 teaspoon fresh lemon juice

1/2 teaspoon salt, plus more to taste

Preheat the oven to 350 degrees F.

Place the potatoes in a 9×13-inch baking dish.  In a small bowl, whisk together the oil, honey, and lemon juice.  Pour the mixture over the potatoes and toss to coat.  Sprinkle with the salt and bake, stirring occasionally, until the potatoes are tender, about 1 hour.  Season with more salt to taste and serve.

(Also these are great re-heated).  I think these will be on our table for Thanksgiving this year. Not to sweet but perfectly flavored and tender.