What's for Dinner? December 2, 2009

For today's choreography, I thought I would go with a sports theme, after getting inspired in Pam's Monday class. It's not really organized into traditional 32 count blocks.

L-Step off the end. (1-4)
Front Karate Kick (5-8)
Side Karate Kick (9-12)
Knee back home (13-16)
Repeat on other side for 32 counts

Jump shot x 2 (8)
Safe at the plate x 2 (8)
Soccer kick x 2 (8)
Football run (like safe at the plate but with 3 quick runs instead of tap) (8)

4 quick squats (8) I call these slalom, because you feel like you're skiing
3 Repeater knee (8)
Repeat on the other side



Belgian Beef and Beer Stew

Yield: 8 servings (serving size: 1 cup)


Ingredients
3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
1 package sliced baby bella mushrooms
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
2 teaspoon salt
1 teaspoon dried thyme
2 sprigs fresh rosemary
1/2 teaspoon freshly ground black pepper
1 bay leaf
Preparation
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, place in slow cooker. Add beef and onions to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan and add to slow cooker.



2. Add remaining ingredients except for flour to slow cooker. Cook on low for 6 hours, or high for 3 hours. Mix flour with enough water to make a paste and add to stew in slow cooker. Stir until thickened.



Nutritional Information:

Calories: 373 Fat: 12.2g (sat 5g,mono 3.2g,poly 0.4g) Protein: 40.4gCarbohydrate: 18.4gFiber: 3.9gCholesterol: 118mgIron: 5.1mgSodium: 780mgCalcium: 56mg



Cranberry Liqueur


Yield: 4 1/2 cups (serving size: 1/4 cup)


Ingredients
2 cups sugar
1 cup water
1 (12-ounce) package fresh cranberries
3 cups vodka
Preparation
Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.

Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine sugar mixture and cranberries in a large bowl; stir in vodka.

Pour the vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day.

Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl, and discard solids. Carefully pour liqueur into clean bottles or jars.

Note: Liqueur can be stored refrigerated or at room temperature for up to a year.

Nutritional Information
Calories: 193 (0.0% from fat)Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g) Protein: 0.1gCarbohydrate: 25gFiber: 0.8gCholesterol: 0.0mgIron: 0.1mgSodium: 1.2mgCalcium: 1.8mg