Lynn B
08-21-2001, 04:46 PM
Just got the newest book, "Light & Easy Menus". LOVE IT!!! :) It has been discussed in several past threads. Here are links to two of them:
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12469&highlight=Light+and+easy+menus
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12259&highlight=Light+and+Easy+Menus
This book is beautiful! The meal plans w/ accompanying "time table" directions make for fast and easy meals - great for busy weeknights. I think this book would be invaluable for beginner cooks -- while still quite appealing to the more experienced.
Tonight I made the Bourbon-Glazed Beef Tenderloin w/ Caramelized Sweet Onions. It was delicious!
Here's the recipe!
BOURBON-GLAZED BEEF TENDERLOIN
6 T bourbon
1/4 c reduced sodium soy sauce
3 T dark brown sugar
3 T balsamic vinegar
2 T low-sodium Worcestershire sauce
4 (4 oz) beef tenderloin steaks, trimmed (about 1" thick)
Cooking spray
Combine first 5 ingredients in small bowl. Place steaks in a shallow dish, and spoon 1/4 c bourbon mixture over steaks. Set remaining bourbon mixture aside. Turn steaks to coat evenly.
Coat a large skillet w/ cooking spray. Place over high heat till hot. Add steaks to pan; reduce heat to med-high. Cook 3 minutes on each side or to desired degree of doneness. Remove steaks from pan; keep warm.
Increase heat to high; add reserved bourbon mixture to pan. Bring to a boil, scraping pan to loosen browned bits; simmer one minute or until sauce is reduced to 1/4 c.
To serve, spoon sauce over steaks. YIELD: 4 servings (1 steak and 1 T sauce)
Calories: 218/ Fat: 7.5 gms/ Fiber 0.0gms
CARAMELIZED SWEET ONIONS
If onions begin to burn, add 1 T of water; stir well and continue cooking
2 large Vidalia or other sweet onions, sliced
2 T olive oil
1/4 tsp salt
Place a large non-stick skillet over high heat until hot. Add onions and oil; reduce heat to medium, and cook 25 minutes or until onion is caramelized, stirring often. Stir in salt.
YIELD: 4 (1/2 c) servings
Calories: 127/ fat: 7 gms/ fiber: 3.3gms
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12469&highlight=Light+and+easy+menus
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12259&highlight=Light+and+Easy+Menus
This book is beautiful! The meal plans w/ accompanying "time table" directions make for fast and easy meals - great for busy weeknights. I think this book would be invaluable for beginner cooks -- while still quite appealing to the more experienced.
Tonight I made the Bourbon-Glazed Beef Tenderloin w/ Caramelized Sweet Onions. It was delicious!
Here's the recipe!
BOURBON-GLAZED BEEF TENDERLOIN
6 T bourbon
1/4 c reduced sodium soy sauce
3 T dark brown sugar
3 T balsamic vinegar
2 T low-sodium Worcestershire sauce
4 (4 oz) beef tenderloin steaks, trimmed (about 1" thick)
Cooking spray
Combine first 5 ingredients in small bowl. Place steaks in a shallow dish, and spoon 1/4 c bourbon mixture over steaks. Set remaining bourbon mixture aside. Turn steaks to coat evenly.
Coat a large skillet w/ cooking spray. Place over high heat till hot. Add steaks to pan; reduce heat to med-high. Cook 3 minutes on each side or to desired degree of doneness. Remove steaks from pan; keep warm.
Increase heat to high; add reserved bourbon mixture to pan. Bring to a boil, scraping pan to loosen browned bits; simmer one minute or until sauce is reduced to 1/4 c.
To serve, spoon sauce over steaks. YIELD: 4 servings (1 steak and 1 T sauce)
Calories: 218/ Fat: 7.5 gms/ Fiber 0.0gms
CARAMELIZED SWEET ONIONS
If onions begin to burn, add 1 T of water; stir well and continue cooking
2 large Vidalia or other sweet onions, sliced
2 T olive oil
1/4 tsp salt
Place a large non-stick skillet over high heat until hot. Add onions and oil; reduce heat to medium, and cook 25 minutes or until onion is caramelized, stirring often. Stir in salt.
YIELD: 4 (1/2 c) servings
Calories: 127/ fat: 7 gms/ fiber: 3.3gms