If you’re anything like me you’re on a constant search for easy, healthy meals. It’s not the cooking or preparing that’s difficult, it’s the coming up with new ideas that most of us find challenging. Last week I made two Martha Stewart dishes. Both included a concise list of easy-to-find ingredients and a very brief set of instructions! I made only a few minor adjustments. I’m sure you and your loved ones will enjoy these deliciously satisfying fall meals!
2 pounds lean beef cut into 1 1/2 -inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons whole wheat flour
1/2 teaspoon sea salt plus several twist of the pepper mill
2 medium onions, cut into 1-inch chunks
4-5 small red or white potatoes halved or quartered if large
1 pound bag of carrots cut into 1- inch lengths
2 cups green beans cut into 1- inch pieces
6 garlic cloves, smashed
2 bay leaves
Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, flour, salt and pepper. Add onions, potatoes, carrots, green beans, garlic, bay leaves and 3 cups water. Bring to a boil. Cover, transfer to oven and cook until meat is fork-tender–about 2 to 2 1/2 hours. Remove bay leaves and if desired, season with salt and pepper before serving. Serve with wilted greens or a warm salad.
Sweet Potato-Sausage Soup
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1/2 teaspoon sea salt and 1/4 teaspoon pepper
3/4 pound organic sausages, casings removed*
2 sweet potatoes, peeled and diced medium
2-3 carrots cut into 1/2- inch chunks
4 cups chicken broth
4 cups roughly chopped mixed greens, such as kale, spinach, swiss chard
optional: 3/4 cups pasta such as linguine broken into 1 1/2 inch pieces or small shells
In a large pot or Dutch oven, heat oil over medium-high heat. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add sweet potatoes, carrots, broth and 2 cups water and bring to a boil. Add pasta (if using) and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted.
* I used chicken apple sausage and the soup was almost too sweet–so I added a few spicy ones to even out the flavor.