I have always loved cooking, but this summer, I have been cooking a lot more than usual. I'd say at least one or two new recipes a week. My source is a wonderful website called Epicurious.com Link: http://www.epicurious.com/articlesguides/healthy 8 out of 10 recipes I've made from this site have turned out beautifully. I love the format of the site, it's easy to navigate, and you can specify your search for recipes. For example, in the advanced search, you can specify the main ingredient, whether it's healthy, or quick. I also love the reviews. A lot of experienced cooks who have tried out the recipes can give their two cents about how it turned out, and how they have tweaked it to cater to personal taste or better preparation. Another neat little aspect is that you can save your favourite recipes in your own recipe box when you sign up for a free account. There is a particular recipe that would be perfect for this thread. It's perfect comfort food and by far one of the best home cooked meals I've ever had. It has a tone of flavor and a little kick to it. P.S, in this recipe I added about a half a cup of canned peas, just to add variety. Bon Appétit | March 2007 SPICED BEEF STEW WITH CARROTS AND MINT This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours. Prep: 30 minutes Total: 40 minutes Servings: Makes 2 servings. Ingredients 2 tablespoons olive oil, divided 12 ounces beef tenderloin, cut into 1-inch cubes 1 cup sliced shallots (about 3 large) 8 ounces peeled baby carrots 2 teaspoons ground cumin 1 1/2 teaspoons pumpkin pie spice 1/8 teaspoon cayenne pepper 1 tablespoon all purpose flour 2 1/2 cups beef broth 1/3 cup chopped fresh mint, divided Preparation Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve. Nutritional Information One serving contains the following: 568.44 Calories (kcal), 57.5% Calories from Fat, 36.33 g Fat, 10.34 g Saturated Fat, 110.53 mg Cholesterol, 19.64 g Carbohydrates, 5.68 g Dietary Fiber, 8.07 g Total Sugars, 13.96 g Net Carbs, 37.16 g Protein.