Beef and Herb Soup October 31, 2012

I have this thing for picking up cook books that are on clearance. I figure if I get one or two good things out of them its worth it. I still prefer a cook book to an internet recipe, seems more real to me. Ironic since I am a food blogger. ANYWAYS I picked up the cookbook “Soup” edited by Debra Mayhew a few years ago and love the recipes. I adapt most of them but come winter it’s a go to favorite book. This turned out to be so yummy. I put sour cream on mine but it was just as good without.

 

Ingredients:

• 1 Large Onion, chopped
• 2 tbsp oil
• 1 tbsp turmeric
• ½ cup green split peas
• 1 quart water
• 1 lb ground beef
• 1 cup long-grain rice
• 3 tbsp chopped parsley
• 3 tbsp chopped cilantro
• 3 tbsp chopped chives
• 1 tbsp butter
• 1 large clove garlic, minced
• 4 tbsp chopped mint
• ½ tsp saffron strands
• Salt and pepper

Directions:

In a large pot, heat the oil. Add in the onion and beef and fry until golden. Add the turmeric, split peas and water and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the rice, parsley, cilantro and chives. Simmer for 30 minutes until the rice is tender stirring frequently.

Melt the butter in a small pan. Add the garlic and mint. Stir the garlic mixture into the soup along with the saffron.

Enjoy

Carne Guisada October 29, 2012

This is heavily adapted from the original recipe. I hate things like “1/3 cup beer” if I am not in the mood to drink the rest I put the whole bottle in instead of wasting it! I also didn’t want to buy special seasonings I would probably not use again so I spent a while looking online for substitutions. The flavor of this was great. I topped mine in hot sauce which perfected the meal.

Ingredients:

• 2 tsp olive oil
• 1 cup scallions, chopped
• 3 cloves garlic, minced
• 4 tomatoes, chopped
• 1/4 cup cilantro, minced
• 1 – 1.5 lb choice round beef stew, cut into small chunks
• 12oz bottle light beer
• 1 tsp cumin
• 1 tsp Mexican oregano
• Dash onion powder
• 1/2 tsp chipotle pepper powder
• Dash black pepper
• 1/2 tsp paprika
• 1/2 tsp white vinegar
• 1 bay leaf
• salt to taste
• 10 oz baby red potatoes, halved or quartered

Directions:

In a large dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.

Add beef to the pot along with beer, spices, vinegar and salt if needed. Cover and simmer on low heat 1 1/2 hours. Test to make sure beef is tender, if not cook another 15 minutes.

Add potatoes and cook until soft, about 20 minutes depending on the size.

Serve over rice and with hot sauce.

Crock Pot Ginger Beef with Peppers and Mushrooms (and asparagus too) October 27, 2012

I don’t come across many Asian style crock pot recipes with lots of veggies. They are normally meat heavy, which I don’t mind but I do love my veggies. I was very excited to see this recipe. At the last minute I added in some asparagus that we had in the fridge. The flavor was just OK. I added Sriracha to my servings since I felt it needed some heat.

Ingredients

• 1 1/2 pounds beef top round steak cut into 3/4 in cubes, or stew beef
• 24 baby carrots
• 1 Red Bell pepper seeded and chopped
• 1 green bell pepper seeded and chopped
• 1 onion chopped
• 1 8 oz package of fresh mushrooms
• 2 tbs grated fresh ginger or 1 tsp dried ginger
• 1 cup Beef Broth
• 1/2 cup Hoisin Sauce
• 1/4 cup quick cooking tapioca
• White Rice Cooked
• Toasted sesame seeds (optional)

Directions:

Combine all ingredients except rice in slow cooker. If using asparagus add in one hour before service so that it doesn’t become mush.

Cover an cook on low 8-9 hours

Serve over white rice if desired. Top with toasted sesame seeds (optional)

Oven Roasted Potatoes with Bacon October 25, 2012

This recipe turned out to be super yummy. BUT I found the step of boiling the potatoes to be useless. I would rather just roast the potatoes longer than to do the extra step and create the extra dishes. I also kept the skins on the potatoes because I love potato skins.

Ingredients:

• 1 Tbsp olive oil
• 1/2 lb hickory smoked, thick sliced bacon
• 3 1/2 lbs Yukon Gold Potatoes
• 2 cloves garlic, minced
• 1/4 cup Parmigiano-Reggiano, freshly grated
• coarse salt
• fresh ground pepper
• fresh parsley

Directions:

Scrub potatoes and place in a large pot.  Fill pot with water until potatoes are covered by 2-3 inches of water.  Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.  My potatoes were fairly large, so this took close to 15 minutes.

Meanwhile, partially freeze bacon for easier cutter.  (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.  I like to cut my bacon prior to cooking.  It’s easier to work with in the skillet and easy to drain with slotted spoon.

Cook bacon in a skillet until golden, but still flexible.  You don’t want it crunchy.  Remove cooked bacon onto a plate lined with paper towels.  Reserve the bacon drippings.

Check potatoes and if fork tender, drain and allow to cool.  If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together.  Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.

While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.  Also, grate the Parmigiano-Reggiano.

Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.

Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.

Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper.   Place in 425° oven for 35-40 minutes.  Rotate potatoes halfway through the baking time to ensure an even color.  I did not do this and some of mine were more golden than others.

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.

Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  Makes 4-6 servings, depending on serving size. Serve immediately!

Roasted Potatoes and Asparagus October 23, 2012

We love asparagus and potatoes so this recipe jumped out at me. It was super simple to put together and we really enjoyed it but I would recommend getting thicker asparagus since the thin stuff got super crispy. This side goes great with red meat or white.

Ingredients:

• 1 bunch fresh asparagus, with thick stalks, ends trimmed, cut in 1 1/2 – 2 inch pieces
• 1-2 pounds new potatoes, cut in half or thirds (the larger ones)
• olive oil
• 3 cloves, garlic, sliced
• 1 tablespoon dry Italian seasoning, crushed between fingertips
• sea or kosher salt and fresh black pepper
• 1-2 tablespoons fresh basil or parsley, chopped
• fresh Parmesan cheese, grated, for serving

Directions:

1. Preheat oven to 400 degrees F. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning and plenty of salt and pepper together. Alternately you can use your hands to massage the oil and seasonings into the vegetables.

2. Grease a roasting pan, casserole dish or sheet pan or line with parchment paper. Roast vegetables about 35-45 minutes until potatoes are tender. Garnish with fresh herbs. Serve with Parmesan cheese.

Pan Roasted Prosciutto Wrapped Halibut in Caper Sauce October 21, 2012

I loved the ingredients when I first sauce this recipe but I knew it needed some adaptation. It says to cook the prosciutto separately but I prefer to wrap the fish with it. Overall it was just OK. Nothing special and probably wouldn’t be made again.

Ingredients

• Salt and freshly ground salt and pepper
• 2 (6-ounce) halibut fillets
• Extra-virgin olive oil
• 3 tbsp butter
• 2 slices prosciutto
• 1/2 cup white wine
• 1/2 lemon, juiced
• 2 tsp capers
• 2 tbsp chopped fresh flat-leaf parsley

Directions

Preheat the oven to 375 degrees F.

Season fish well with salt and pepper. Wrap the fish in the prosciutto. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish and serve immediately.

Moroccan Spiced Chicken October 19, 2012

When I first read this recipe I loved the idea but not the style. Putting a whole chicken on the grill has not been successful for me so I adapted and put the bird on the rotisserie spit.  The chicken turned out wonderfully. The meat was juicy and very flavorful. Pretty simple to put together and you can easily use a food processor if you don’t have a mortar and pestle.

Ingredients

• 3 scallions, white ends only, chopped
• 1 clove garlic, peeled
• 1 tbsp. ground coriander
• 2 tbsp. fresh parsley, chopped
• 1 tsp. salt
• 1 1⁄2 tsp. sweet paprika
• 1 pinch hot paprika
• 1 1⁄2 tsp. ground cumin
• 1⁄4 cup butter, soft
• 1 chicken
  

Directions:

Crush the scallions, garlic, coriander, parsley, salt, sweet paprika, hot paprika, and cumin with a mortar and pestle. Blend in butter.

Wash chicken; rub inside and out with butter paste. Let stand at least 1 hour.

Preheat grill, then cook the chicken using the rotisserie until meat is cooked through.

Hot & Spicy Italian Drip Beef October 16, 2012

I found this recipe from The Pioneer Woman website. I thought it would be a different way to use up a roast (we have a ton from the quarter cow we bought).  I couldn’t find hot cherry peppers so I used sweet and some hot sauce instead. The recipe was very simple. My roast didn’t have much fat so I never had to remove the hardened fat like the recipe calls for. I served my sandwiches with a side of the juice to dip it in. Very tasty 🙂

Ingredients

• 2 Tablespoons Olive Oil
• 2 whole Chuck Roasts (2 1/2 To 3 Pounds Each)
• Salt And Pepper
• 32 ounces, fluid Beef Stock
• 1 can 28 Ounce Crushed Tomatoes
• 1 jar (16 Ounce) Pepperoncinis, With Juice
• 1 jar (16 Ounce) Hot Cherry Peppers, Drained (I could only find sweet so I used those and some hot sauce)
• 2 jars (4 Ounces Each) Pimentos
• 1 Buttered, Toasted Rolls
• Pepper Jack Cheese

Directions:

***NOTE: This recipe can easily be halved!

Preheat oven to 300 degrees.

Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.

Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), pimentos (with the juice) and the drained hot cherry peppers. Stir to combine, then add the roasts back to the pot.

Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it’s not, return the pot to the oven for another 30 to 45 minutes, or until it’s falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.

When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.

Pan Fried Chicken and Waffles October 14, 2012

Having lived in LA, we love Chicken and Waffles (thanks Roscoe’s!) Having gotten a cast iron skillet last year I was dying to try out homemade pan fried chicken. The waffles were pretty basic and the gravy was a simple black pepper gravy but the chicken was AMAZING!

Ingredients:

• 1 quart butter milk
• 1 cup hot sauce
• 2.5lb bone in skin on chicken
• 2 cups flour
• 1 tbsp salt
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp poultry seasoning
• 1 tbsp paprika
• 1 tbsp cayanne pepper
• Oil for frying

Directions:

In a plastic container, combine buttermilk and hot sauce. Add chicken and let soak overnight.

Preheat oven to 350

Place a cast iron skillet on the stove and fill half full with oil. Heat over medium until temperature reaches 350.

In another plastic container, combine flour and seasoning. Remove chicken from the buttermilk mixture and pat dry. Place the dry chicken in the flour mixture. Shake off the excess flour and dunk the chicken back into the buttermilk mixture. Return to flour mixture one more time. The triple dipping will form a crispier coating.

Add the chicken to the oil a couple pieces at a time. Cook 6-7 minutes per side until deep brown. Place on a baking sheet and put it into the over for 10 minutes to finish cooking the meat. Enjoy with waffles and gravy.

Steak Sandwich with Corn, Tomato, and Avocado October 12, 2012

I love a good sandwich. It’s an easy way to stretch a good steak and still enjoy its flavor and meal that everyone loves. The relish on this sandwich was the best part. Not the best sandwich I have ever had but it hit the spot and I would make it again.

Ingredients:

• 1 cup sliced cherry tomatoes
• 1 1/2 cups fresh corn kernels, about 2 ears
• 1 clove garlic, minced
• 2 to 3 tbsp lime juice
• 3 tbsp olive oil
• Kosher salt and ground black pepper, to taste
• 2 tbsp thinly sliced basil
• 1 pound beef, sliced paper thin
• 1 baguette, cut into 6-inch split segments
• 3-4 tbsp mayonnaise
• 1 large avocado, pitted and sliced

Directions:

In a mixing bowl, combine the tomato, corn, garlic, lime juice, and 1 tablespoon of olive oil. Season to taste with salt and pepper, stir in the basil, and taste again for acidity and salt. Set aside.

Heat a large grill pan over high heat until smoking. Toss the sliced beef with 1 tablespoon of olive oil and season generously with salt and pepper. Add the beef to the pan and cook untouched until almost cooked through and charred in places. Toss the meat with tongs to redistribute and cook until completely cooked through, about 30 seconds longer.

Remove the beef to a plate to rest, drizzle remaining tablespoon of oil over it, and grill the baguette pieces for a minute to soften and warm them.

Spread mayonnaise on one side of each baguette and top with the steak. Spoon relish over the other half, top with avocado, repeat with remaining sandwiches, and serve.