Archive for September, 2011
Ham and spinich spud
- 4 large russet potatoes
- 4 tablespoons extra-virgin olive oil, plus more for brushing
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 bunch spinach, roughly chopped
- 4 thin slices ham (about 3 ounces), cut into strips
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- Kosher salt
- 4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups)
Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste.
Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.
After climbing from his winning car Sunday at New Hampshire Motor Speedway, Tony Stewart made the understatement of the year.
“We’ve got a shot at this thing,” said Stewart, who by taking the checkered flag in the Sylvania 300 became the second driver to win the first two races in the Chase for the Sprint Cup.
In a dramatic reversal of fortune, Stewart won the race — and grabbed a seven-point lead in the Cup standings over 12th-place finisher Kevin Harvick — when Clint Bowyer ran out of fuel with fewer than three laps to go.
“If that’s not a flip-flop from last year, I don’t know what is,” Stewart radioed to crew chief Darian Grubb after crossing the finish line.
With his second consecutive victory, his second of the season and the 41st of his career, Stewart has more than a shot at the title. The 2002 and 2005 Cup champion, who downplayed his own chances entering NASCAR’s 10-race playoff, now has to be considered the favorite.
Tony Stewart is winless no more.
Stewart, who four days ago minimized his chances for a third Sprint Cup title, outlasted the field in Monday’s rain-delayed Geico 400 at Chicagoland Speedway.
Saving fuel during a 49-lap green-flag run to the finish, Stewart crossed the stripe .941 seconds ahead of hard-charging Kevin Harvick to win his first race of the season and the 40th of his career.
Matt Kenseth took the lead from Martin Truex Jr. on Lap 228 of 267, 10 laps after a restart forced by the sixth caution of the race, for debris. Stewart passed Kenseth for the top spot through Turns 3 and 4 on Lap 238, with Kenseth needing to save fuel and not contesting the position.
Though Stewart briefly surrendered the lead to Truex in the closing laps, the No. 14 team wasn’t worried, because Truex couldn’t go the distance and had to pit for fuel.
Deli roast beef simmers in a tangy tomato sauce and is served on toasted hamburger buns to make tasty, family-pleasing sandwiches.
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (26 ounces) Campbell’s® Condensed Tomato Soup
1/4 cup water
2 tablespoons packed brown sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 1/2 pounds thinly sliced deli roast beef
12 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
- Heat the oil in a 4-quart saucepot over medium heat. Add the onion and cook until tender, stirring occasionally.
- Stir the soup, water, brown sugar, vinegar and Worcestershire in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Add the beef to the saucepot and cook until the mixture is hot and bubbling. Divide the beef and sauce among the rolls.
- Serving Suggestion: Serve with carrots, celery and potato chips. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.
As far as the Chase was concerned, nothing changed during Kevin Harvick’s victory in Saturday night’s Wonderful Pistachios 400 at Richmond International Raceway — but what happened between the green flag and the checkered flag was astounding.
It featured a solid job from Stewart, who stayed out of trouble to qualify for the Chase for the seventh time.
It saw a renewal of the Kurt Busch-Jimmie Johnson rivalry, as the drivers took turns knocking each other into the Turn 2 wall. Busch got the better of the exchange by far, coming home fifth to Johnson’s 31st.
The race was not yet eight laps old when a massive pileup in Turn 3 sent shock waves through the brains of some of the most notable Chase hopefuls.
Racing side-by-side with pole-sitter David Reutimann, Clint Bowyer spun and stacked up the field behind him. Earnhardt’s Chevrolet plowed into Bowyer’s, and Hamlin, trying to protect his wild-card spot, slammed hard into the outside wall.
But in the end, Harvick beat Jeff Gordon out of the pits after a stop under caution on Lap 385 of 400 and drove away from the four-time champion. Carl Edwards passed Gordon for the second spot and challenged Harvick for the win, but Edwards ran out of time, finishing .139 seconds back.
Crispy Oven Baked Fish
Serve with steamed vegetables.
• 1/3 cup all-purpose flour
• 1/4 teaspoon pepper
• 1/4 cup egg substitute or 2 egg whites
• 2 tablespoons water
• 2/3 cup crushed corn flakes
• 1 tablespoon grated parmesan cheese
• 1/8 teaspoon cayenne pepper
• 4 haddock fillets (about 4 ounces each) or other light tasting fish
Preheat oven to 425 degrees F.
Combine flour and pepper in a shallow bowl. In a second bowl, combine egg white or egg substitute and water.
In a third bowl, combine cornflakes, cheese and cayenne.
Dredge fish in flour mixture, then egg mixture and coat with cornflakes. Place fish fillets on a baking sheet that has been coated with a nonstick cooking spray.
Bake at 425 degrees F for 10-15 minutes, or until fish flakes easily with a fork.
Per Serving: 208 Calories; 5g Fat (20.8% calories from fat); 1g Saturated Fat; 27g Protein; 13g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 210mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fat.