JEANNE KELLEY RECIPES

Name: Classic Beef Pot Roast
Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
Ingredients: 1 teaspoon olive oil; 1 (3-pound) boneless chuck roast, trimmed; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups coarsely chopped onion; 1 cup dry red wine; 4 thyme sprigs; 3 garlic cloves, chopped; 1 (14-ounce) can fat-free, less-sodium beef broth; 1 bay leaf; 4 large carrots, peeled and cut diagonally into 1-inch pieces; 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces; Fresh thyme leaves (optional)

CLASSIC BEEF POT ROAST RECIPE | COOKING LIGHT

Classic Beef Pot Roast Recipe | Cooking Light image

This dish has remained our single most popular recipe since it was first published nearly 11 years ago. It’s hard to argue with a classic that’s so easy and produces such consistent, fantastic results. We were also happily surprised to see that the amount of sodium per serving was well within a healthy range, a sign that the careful building of flavor does more for the finished dish than simply adding more salt. Another key to success is to brown the chuck roast well before braising to create fond, the browned bits in the bottom of the pan that will add incredible depth to the cooking liquid.

Provided by Jeanne Thiel Kelley

Yield 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Steps:

Preheat oven to 350º. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutrition Facts : Calories 307, CarbohydrateContent 23.7 g, CholesterolContent 85 mg, FatContent 10.4 g, FiberContent 2.8 g, ProteinContent 28.6 g, SaturatedFatContent 3.5 g, SodiumContent 340 mg

FARFALLE WITH SAUSAGE, CANNELLINI BEANS, & KALE RECIPE ...

Farfalle with Sausage, Cannellini Beans, & Kale Recipe ... image

Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish featuring sun-dried tomatoes, turkey Italian sausage, and fresh kale.

Provided by Jeanne Kelley

Yield 6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)

Number Of Ingredients 11

Ingredients

8 ounces uncooked farfalle (bow tie pasta)
¼ cup oil-packed sun-dried tomatoes
1?½ cups chopped onion
8 ounces hot turkey Italian sausage
6 garlic cloves, minced
1 teaspoon dried Italian seasoning
¼ teaspoon crushed red pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (16-ounce) package fresh kale
1 (15-ounce) can cannellini beans, rinsed and drained
1 ounce shaved fresh Parmesan cheese (about 1/4 cup)

Steps:

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Nutrition Facts : Calories 329 calories, CarbohydrateContent 45.7 g, CholesterolContent 26 mg, FatContent 9 g, FiberContent 5 g, ProteinContent 18.7 g, SaturatedFatContent 2.2 g, SodiumContent 669 mg

JEANNE KELLEY KITCHEN

Jeanne Kelley is a cookbook author, food writer and food stylist based in Los Angeles. The California native is an edible garden expert who specializes in seasonal and sustainable cooking. New Book! Garden to Tote Recipes . View fullsize. Seasonal Recipe . Rose Geranium Ice Cream is Divine.
From jeannekelleykitchen.com

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JEANNE KELLEY RECIPES - PINTEREST.COM

Jun 8, 2015 - Explore Tabitha Johnson's board "Jeanne Kelley Recipes", followed by 560 people on Pinterest. See more ideas about recipes, food, ethnic recipes.
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JEANNE KELLEY | WILLIAMS SONOMA

Jeanne Kelley is a cookbook author, food stylist, recipe developer, and frequent contributor to such publications as Cooking Light, Fine Cooking, and Everyday with Rachael Ray. She was a contributing editor at Bon Appétit for over 10 years, and trained at Ecole de Cuisine La Varenne in Paris. She is the author of Salad for Dinner, the acclaimed Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden, and Williams Sonoma Holiday Baking.
From williams-sonoma.com

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JEANNE KELLEY BIO, LATEST ARTICLES & RECIPES – EPICURIOUS.COM

Read Jeanne Kelley's bio and get latest news stories, articles and recipes. Connect with users and join the conversation at Epicurious.
From epicurious.com

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SALAD FOR DINNER: COMPLETE MEALS FOR ALL SEASONS: KELLEY ...

Jeanne Kelley is a master at flavour profiles! These salads are healthy, delicious and are a complete meal. Some of the recipes are a little involved but they are worth it. I've made at least half of the recipes and have yet to find a dud. Even her chocolate pie (only dessert recipe) is met with constant rave reviews.
From amazon.com

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SALAD FOR DINNER: COMPLETE MEALS FOR ALL SEASONS BY JEANNE ...

Salad for Dinner: Complete Meals for All Seasons. by. Jeanne Kelley, Jonathan Gold. 3.97 · Rating details · 103 ratings · 10 reviews. A celebration of contrasts in color, flavor, and texture—an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a ...
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THE PORTABLE FEAST: CREATIVE MEALS FOR WORK AND PLAY ...

"[Jeanne Kelley's] solutions include lots of food in jars, from soup in a thermos to layered salads, parfaits and fruit crumbles in canning jars. [The Portable Feast includes] recipes for gourmet sandwiches and wraps, hand pies, cakes and cookies, plus an entire chapter of themed picnic menus."-THE SAN DIEGO TRIBUNE
From amazon.com

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GARDEN-FRESH RECIPES FROM CHEF JEANNE KELLEY | GARDEN DESIGN

2 teaspoons Sherry wine or red wine vinegar. Combine the arugula, blood oranges, radish, and kumquats in a large bowl and sprinkle with salt and pepper. Whisk the oil, orange juice, and vinegar to blend in a small bowl for dressing. Pour the dressing over the salad. Toss the salad and serve.
From gardendesign.com

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JEANNE KELLEY RECIPES - PINTEREST.COM

Jun 8, 2015 - Explore Tabitha Johnson's board "Jeanne Kelley Recipes", followed by 560 people on Pinterest. See more ideas about recipes, food, ethnic recipes.
From pinterest.com

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JEANNE KELLEY'S SPINACH SALAD WITH CHERRY TOMATOES ...

Aug 13, 2015 · Jeanne Kelley is a cookbook author, food writer, and food stylist based in Los Angeles. The California native is an edible garden expert who specializes in seasonal and sustainable cooking. Her food is beautiful, healthful, and totally alluring.
From insidechic.chicos.com

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JEANNE KELLEY

BLUE EGGS AND YELLOW TOMATOES by Jeanne Kelley, has been selected as the 2008 Southern California Independent Booksellers Association “Nonfiction Book of the Year”.. This visually stunning book is an ode to kitchen gardening and is a true gem from Running Press‘ outstanding cookbook program. Author and Bon Appetit contributor Jeanne Kelley will be on hand at the SCIBA regional trade ...
From dalynmillerpr.wordpress.com

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THE KITCHEN GARDEN COOKBOOK: FRESH AND SIMPLE MEALS FROM ...

The Kitchen Garden Cookbook: Fresh and simple meals from your own hands. Bringing back a modern, accessible version of the kitchen garden as a way of life taps into the national appetite for eating locally and seasonally. Now, more than ever, people want healthy foods that are cost-effective and the satisfaction of growing their own food.
From goodreads.com

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Q&A WITH JEANNE KELLEY - WILLIAMS-SONOMA TASTE

Apr 02, 2013 · In her Los Angeles community garden, author, cook and stylist Jeanne Kelley grows and harvests a plethora of fresh produce that she uses daily to feed her family and develop recipes for her cookbooks. Read on to learn more about what inspired her to start growing her own food, her favorite uses for seasonal ingredients and tips for beginning gardeners.
From blog.williams-sonoma.com

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DINNER: A LOVE STORY JEANNE KELLEY SALAD FOR DINNER

Feb 13, 2013 · Posts Tagged: jeanne kelley salad for dinner This Week in Deconstructing Dinners Posted February 13th, 2013 by Jenny & filed under Chicken and Turkey , Dinner , Sides, Salads, Soup .
From dinneralovestory.com

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JEANNE KELLEY - FOOD WRITER, FOOD STYLIST, RECIPE ...

Jeanne Kelley Cookbook Author, Food Writer, Food Stylist Los Angeles, California, United States 245 connections
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BROWN BUTTER PUMPKIN LAYER CAKE - RECIPE - FINECOOKING

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves.
From finecooking.com

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SALAD FOR DINNER - BY JEANNE KELLEY (HARDCOVER) : TARGET

Mar 27, 2012 · Jeanne Kelley has written for Bon Appétit magazine for twenty years and is a frequent contributor to Cooking Light and Fine Cooking. Her articles have also appeared in the Los Angeles Times Magazine, Prevention, and Cooking.com. She is the author of Blue Eggs and Yellow Tomatoes.
From target.com

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SALAD FOR DINNER: COMPLETE MEALS FOR ALL SEASONS BY JEANNE ...

Mar 27, 2012 · Jeanne Kelley has written for Bon Appétit magazine for twenty years and is a frequent contributor to Cooking Light and Fine Cooking.Her articles have also appeared in the Los Angeles Times Magazine, Prevention, and Cooking.com.She is the author of Blue Eggs and Yellow Tomatoes.
From barnesandnoble.com

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ONION SOUP WITH BACON, WINTER HERBS, AND GRUYÈRE RECIPE BY ...

Apr 02, 2013 · Directions. In a large, heavy pot over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Add the onions to the drippings in the pot, reduce the heat to medium-low, and cook, stirring occasionally, until very tender, about 30 minutes.
From thedailymeal.com

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