Pot Roast

With winter in full swing, we all need a good Roast recipe. This recipe is from Katie, the Parsley Thief and packs a lot of flavor. As this roast cooks, all the flavors from the vegetables infuse to create a complex sauce. You’ll have more that you need so don’t forget the mashed potatoes. Serves 8
1 {4-5 pound} boneless chuck roast, tied
kosher salt
freshly ground black pepper
4 tablespoons olive oil {divided}
2 cups chopped onions
2 cups chopped carrots
2 cups chopped celery
5 smashed garlic cloves
2 cups chopped leeks {light green & white parts}
2 cups dry red wine
2 tablespoons Cognac
1 {28 ounce} can whole plum tomatoes
1 cup chicken stock
2-3 branches each of fresh rosemary & fresh thyme
1. Preheat the oven to 325 degrees.
Pat the roast dry with paper towels and season generously with kosher salt and freshly ground black pepper. Coat all sides of the roast well with flour and tap off the excess. Heat 2 tablespoons of the olive oil in a large dutch oven over medium heat. Place the roast in the pot and sear for 4-5 minutes, or until well browned. Flip the roast and continue searing for 4-5 minutes per side until all surfaces are nicely browned. Remove from the pot and set aside.
2. Heat another 2 tablespoons of olive oil in the same pot, over medium heat. Add the onions, carrots, celery, garlic and leeks. Season with a teaspoon of kosher salt and a 1/2 teaspoon of freshly ground black pepper. Cook for 10-15 minutes, stirring occasionally, until the vegetables are softened and just beginning to brown. Add the wine and Cognac and bring to a simmer. Tie the herbs together with kitchen twine and add to the pot, along with the tomatoes and chicken stock. Return the roast to the pot and bring back to a boil. Cover the pot, place in the oven and roast for 1 hour. Reduce the oven temperature to 250 degrees and roast for an additional 1 1/2 hours, or until the meat is very tender.
3. ransfer the roast to a cutting board. Remove the herb stems from the pot and skim as much visible fat from the surface as possible. Transfer about half of the liquid and vegetables to a blender, or food processor and puree until smooth. Add the puree back to the pot and stir to combine with the remaining chunky vegetables. Leave the sauce as is, or simmer for several minutes to reduce to desired consistency. Taste for seasoning, and add some kosher salt and black pepper to taste, if desired. Remove the ties from the roast and slice. Arrange the slices on a serving platter and cover with sauce. Serve with extra sauce on the side.
Click here for the printable recipe.

Gluten-Free Chicken Scallopine with Meyer Lemon Sauce

Lemon-Chicken1This week we’re sharing Jeanette’s gluten-free, lighter tribute to a traditional favorite Italian American recipe. Jeanette chose Meyer Lemons for the sauce, which she feels are more fragrant than other lemons but conventional lemons will do as well. Please enjoy this seasonally-apropos lighter take on Chicken Scallopine.
Gluten-Free Chicken Scallopine with Meyer Lemon Sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8
This is a lighter version of a favorite Italian American recipe.
3 large eggs
3 tablespoons organic milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds thin sliced antibiotic-free chicken breast cutlets
3-4 tablespoons olive oil
2 tablespoons organic butter
1 Meyer lemon, cut into thin slices, pits removed
1/2 cup dry white wine
juice of 1 Meyer lemon
2 cups low-sodium chicken broth fresh minced parsley
Whisk together eggs, milk, salt and pepper in a bowl. Dredge chicken breast cutlets in cornstarch. Heat oil in a large skillet over medium heat. Dip cutlets into egg batter and let excess drip back into bowl; place in skillet and cook until golden brown on both sides, about 4 minutes. Adjust heat as needed to keep cutlets from browning too quickly. Drain cutlets on paper towel lined baking sheet. Continue until all cutlets are cooked. Pour off oil and wipe pan clean with paper towel. Add butter and melt; place lemon slices in pan and cook until just golden, about 3 minutes. Remove lemon slices and set aside. Add wine and Meyer lemon juice; bring to boil and cook until reduced, about 3-4 minutes. Add chicken broth and bring to a boil; cook until reduced in half, about 5 minutes. Return chicken cutlets to pan and heat through, turning pieces over to coat with sauce. Remove to serving platter along with sauce, and sprinkle with minced parsley. Notes Adapted from Lidia’s Italian-American Kitchen
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here.

Jeanette’s Mini Ham and Cheese Frittatas

Mini-Egg-FrittatasWith off the kids back in school, Jeanette Chen has a great weekday, breakfast-on-the-go favorite. Frittatas are basically an open-faced omelet that is baked in the oven. The base is made of eggs and the toppings are endless – it’s the perfect medium for using up all the little bits and pieces of vegetables in your refrigerator.
Mini Ham and Cheese Frittatas

  • 2 teaspoons olive oil
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup onion, finely chopped
  • 2/3 cup reduced salt ham, chopped
  • 1/3 cup shredded reduced-fat Cheddar cheese
  • 2 tablespoons chives or scallions, finely chopped
  • 1/8 teaspoon dried thyme, Fines Herbes or your favorite dried herbs
  • 1/8 teaspoon ground black pepper
  • 3 large egg whites
  • 2 large eggs
  • cooking spray


    1. Preheat oven to 350 degrees.
    2. Heat a large skillet with oil over medium heat. Add peppers and onions and saute until translucent, about 2 minutes. Add ham; saute 2 minutes. Remove from heat; cool 5 minutes.
    3. Combine cheese, chives, thyme, pepper, egg whites and whole eggs in a medium bowl; whisk together. Add pepper/onion/ham mixture and stir well.
    4. Spoon into 24 miniature muffin cups coated with cooking spray (use a non-stick pan and be sure to spray the cups well to prevent sticking).
    5. Bake for 15-20 minutes until set.

{adapted from Cooking Light}
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living.  She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.
See more by clicking here

Featured Recipe – Skinny Hot Spinach and Artichoke Dip

Skinny Hot Spinach and Artichoke DipJeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author
of a popular health and wellness food blog, Jeanette’s Healthy Living. Easy hot dips are especially welcome for family and guests alike. This “skinnied” version of a popular dip can
be made ahead of time and heated just before guests arrive.
Skinny Hot Spinach and Artichoke Dip

  • 8.5 ounces artichoke hearts (14 ounce can artichoke hearts, drained)
  • 1 1/2 cups 1% low-fat cottage cheese
  • 16 ounce pack frozen chopped spinach, thawed
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 3 garlic cloves, minced
  • pinch of nutmeg
  • pinch of cayenne
  • freshly ground pepper
  • 1 1/2 cups Fontina cheese, shredded (you can also substitute 1/2 Parmesan, 1/2 low-fat mozzarella)
  • paprika, for garnish


  1. Place artichoke hearts in food processor bowl and pulse until coarsely chopped; remove to a bowl.
  2. Place cottage cheese in food processor bowl and process until smooth.
  3. Squeeze excess water from defrosted spinach; reserve.
  4. Heat oil in large skillet. Add onion and garlic, and saute until onions are soft, about 3-4 minutes. Add spinach, chopped artichokes, nutmeg, cayenne, and pepper to taste. Cook until warmed through and excess liquid evaporates. Turn off heat and add pureed cottage cheese and grated Fontina cheese. Stir until warmed through and cheese melts.
  5. Spoon into serving dish and sprinkle with a little paprika.

Featured Recipe – Sweet Spiced Winter Squash Casserole

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. This week, she shares a healthier version of a favorite side dish she used to make for the annual Saxe Middle School’s Teacher Appreciation Luncheon. This recipe takes advantage of all the fresh winter squash that’s in season and would be perfect for Thanksgiving.
Sweet Spiced Winter Squash Casserole (gluten-free/dairy-free)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 8
Fun Tip: To make it easier to cut the squash in half, place whole squash in microwave and cook for 2 minutes first. For a pretty presentation, save the squash “shells” after scooping out the cooked flesh. Spoon the casserole into the squash “shells” and bake.
3 pounds winter squash (2-3 acorn squash, butternut squash, carnival squash or any similar winter squashes would work, depending on size)
1/2 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1/3 cup maple syrup
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
cinnamon, for sprinkling on top
Preheat oven to 400 degrees. Cut squashes in half and seed. Lightly oil a large baking sheet, and place halved winter squashes cut side down. Roast about 45-55 minutes, or until knife cuts easily into skin. Cool. Scoop out flesh with spoon.
Reduce oven to 350 degrees.
Place squash in food processor and process until just about smooth (you can use an electric mixer). Add coconut milk, eggs, vanilla, maple syrup, cornstarch, cinnamon, cloves and nutmeg. Process until smooth. Pour into a baking dish. Sprinkle with cinnamon. Bake for 45-50 minutes or until set.
Here’s where you can find these ingredients at Walter Stewarts:
Winter Squash – produce section
Coconut Milk – aisle 4
Vanilla/Spices – on display at the end, between aisles 7 and 8
Maple Syrup – aisle 7
Cornstarch – aisle 7

Chestnuts and Yams are also on sale this week – you might want to try Jeanette’s Creamy Roasted Cauliflower and Chestnut Soup or Easy Crockpot Stuffed Sweet Potato Recipe (just substitute Yams).