beef daube provençal

Ingredients
*Serves 4

2 tsp. olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup red wine
1 1/2 cups chopped onion (about 2) 
2 cups chopped carrot (about 4)
1/2 cup less-sodium beef broth
1 tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1-2 bay leaves
wide egg noodles

Instructions

1. Preheat oven to 300°.
2. Heat Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. 
3. Increase heat to medium-high. Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan (in small batches). Cook 5 minutes, browning on all sides. Remove beef from pan. 
4. Add dash of wine to pan and saute onions for 8 minutes. Add more wine if the pan gets dry.
5. Add the rest of the wine to the pan bring to a boil, scraping pan to loosen any remaining browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 7 ingredients (through bay leaf), and bring to a boil.
6. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

* Adapted from Cooking Light

cuban rice and beans

Ingredients

3/4 cup brown rice, dry
1 (15 oz can) black beans
1 medium yellow onion, diced
4 cloves of garlic, minced
1 red bell pepper, seeded and diced
1 jalepeno pepper, seeded and diced
1 tsp chili powder
2 tbsp tomato paste
1 tbsp red wine vinegar
4 cup low sodium chicken stock
1 tbsp extra virgin olive oil

Instructions

1. Saute garlic, pepper, onion and jalepeno in olive oil on medium heat until soft, 4-6 minutes
2. Add tomato paste, vinegar, and chili powder and cook an additional 3 minutes
3. Add rice, beans and vegetable stock and cover
4. Bring mixture to a boil and then reduce heat to medium low
5. Keep covered and simmer for 20. Uncover and simmer for an additional 20-30 minutes, or until rice and beans are cooked through and stock is absorbed.

*Adapted from GenerationYFoodie.com

baked ratatouille

Ingredients

1 large eggplant
2 zucchinis
2 red or green bell peppers
1/2 lb. fresh mushrooms
1 yellow onion
1/3 cup tomato paste
1/3 cup red wine vinegar
1/4 cup water
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cups fresh basil, chopped

Instructions

1. Preheat oven to 400 degrees F. Coat a large roasting pan with nonstick cooking spray.
2. As you prepare each of the following vegetables, add it to the prepared pan. Cut the unpeeled eggplant into 1-inch cubes. Cut the zucchini crosswise into rounds 1/2-inch thick. Halve the bell peppers through their stem ends and remove the stems, ribs, and seeds. Cut the peppers in to 1-inch thick squares. Depending upon the size of the mushrooms, cut them into halves or quarters. Thinly slice the onion.
3. In a small bowl, combine the tomato paste, vinegar, water, oil, garlic, thyme, salt, and pepper and stir until blended and smooth. Add to the roasting pan, then stir and toss to combine and coat the vegetables evenly.
4. Bake until the vegetables begin to soften, about 30 minutes, stirring once at the halfway point. Reduce the heat to 325 degrees F. Cover the roasting pan and bake until the vegetables are soft and tender but not mushy, about 30 minutes longer, stirring every 10 minutes.
5. Remove from the oven, uncover and let stand for 10 minutes. Stir in the basil and serve hot, at room temperature, or cold.

*From Healthy Cooking cookbook