Our first week is almost over!

Balcer Rating: 4

BEEF FRICASSEE

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2 lbs. beef stew cubes, cut into 1 inch cubes
3 tbsp. butter
1 tbsp. olive oil
2 med. onions, thinly sliced & 1 clove garlic, crushed
3 tbsp. all-purpose flour
2 tbsp. lemon peel, finely grated
3 egg yolks
1 c. chicken broth
3 tbsp. lemon juice

Heat butter and oil over medium heat. Add onions and garlic, saute 3 minutes. Remove with slotted spoon. Add beef and saute until brown. Stir in lemon peel and flour, cook 1 minute. Add 3/4 cup broth, season lightly with salt and pepper. Return onions and garlic to skillet. Bring to boil. Reduce heat. Cover and simmer for 45 minutes.In small bowl, beat egg yolks and lemon juice, stir in 1/4 cup of broth mixture. Pour egg mixture into skillet. Stir well, heat about 4 minutes, do not boil. Garnish with parsley. Serve hot with new potatoes and broccoli. Serves 4.

Balcer Rating: 2

 Greek Potatoes (Oven-Roasted and Delicious!)

Ingredients

• 8 large potatoes, peeled, cut into large wedges ( about 6-7 wedges per potato)
• 4 garlic cloves, minced ( more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 tablespoon dried oregano ( get the Mediterranean, it's the best!)
• 1 lemons, juice of, to 1 1/2
• sea salt
• fresh coarse ground black pepper

Directions

1. Preheat oven to 420°F
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
6. Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes

RICE

I also threw together a quick rice dish. 1/2 cup of bulgar wheat and red quinoa and 1 cup brown rice cooked in one cup chicken broth, one cup water.