Claire sent me this recipe several weeks ago, but in all of the Christmas hullabaloo, I forgot to post it. Now, as I sit at work doing very little of it, I figured I’d give this a post.
Usually when people send me recipes, I clean up the spelling errors and the stream-of-consciousness typing. But I’m not going to do that here because I love how weird this ingredient list came out. Apparently Peg was insisting Claire type this up and send it to me, and Claire was not all that committed to the undertaking. The sentence “drain a can of corn and drain” speaks for itself.
2 lbs ground beef
1 large can whole peeled tomatoes
1 large can tomato sauce
chop yellow onion
chop 3 celery stalks
chop 4/5 carrots
drain a can of corn and drain
cut up 2 large potatos
chop 2 zuchinis
water til soupy
1 tbs italian seasoning
salt and pepper
1 packet dry ranch dressing
- Brown ground beef and drain.
- Drain and cut up the tomatoes. (“For some reason this is different than diced tomotoes in peg’s head.”)
- Add tomatoes and rest of ingredients.
- Cook 1.5-2 hrs.
- Serve with Jalapeno Corn Bread.
“Always better next day.”
With the colder weather finally creeping in down here, I have really been into hearty warming meals. Lentils are my latest thing. I have cooked them a lot of different ways, but this one is definitely the best. It needs a bit more attention then just simmering in liquid because this recipe cooks it risotto style. The outcome is amazing, and you won’t even notice that it is extremely heathy too! I served these along a rack of lamb (cooked with same herbs), and it was the perfect combination. Sorry the picture shows the lamb more then the lentils. – ts
3 1/2 tablespoons olive oil
1 yellow onion, finely chopped
1 medium carrot, finely chopped
1 cup Beluga lentils (or French green lentils)
1 bay leaf
1 cup red wine
2 cups chicken stock
Sea salt and pepper
1 full sprig fresh rosemary
3 large cloves garlic, sliced
- In a medium sauté pan, heat 1 1/2 tablespoons of the olive oil for one minute over medium heat. Add the onion and carrot, and sauté the vegetables until they are softened, 10 minutes.
- Add the lentils, sliced garlic, rosemary and bay leaf and sauté for 3-5 minutes more, coating all the lentils. Increase the heat and add the red wine. Bring to a simmer and cook uncovered, stirring, until the mixture becomes dry.
- Meanwhile, in a saucepan bring the chicken stock to a simmer, then turn off the heat and cover to keep warm. Add the warm chicken stock to the lentils (like cooking a risotto) 1/2 a cup at a time, letting the lentils absorb the liquid with each addition. Repeat, stirring the mixture constantly. After 30 minutes or so the lentils should be slightly chewy and tender. Season to taste with salt and pepper.
The first official day of fall has come and gone, and that means it’s legitimately time for soup again! And I no longer have to put up with judgmental looks when I ask what the soup of the day while sitting on a patio in July.
As it is now October, I’ve clearly already made chili (cheese dogs) in celebration of the season, but this week I decided to turn my attention to things more healthy.
This recipe is similar to Mama Dunny’s oft-praised Veggie Beef Soup, and it is certainly not lacking in the ingredient department. Luckily most of these ingredients can be bought already prepped, so you get to stand and stir and taste and season without having to chop ’til your fingers fall off.
And believe it or not, the addition of Zing Zang here is not just a reflection of my inability to wait until Saturday morning to make myself a bloody. It actually adds great flavor and seasoning. Give it a slurp and see what I mean.
2 boxes beef broth
1 beef brisket (2.5 lbs or so), cut into 8 pieces
1 large can tomato sauce
2 cups Zing Zang Bloody Mary Mix
1 package mushrooms, sliced
2 carrots, chopped
2 stalks celery, sliced
1 potato, chopped (or parsnip if you’re feeling experimental)
2 cups cabbage, chopped (crunchy goodness)
1 bag frozen peas, carrots, corn, and lima & green beans
1 can diced tomatoes + juice (any non-Rotel variety)
1.5 cups mini farfalle pasta
1 tsp chili powder
1 tsp cumin
hot sauce & Tony’s & Cavender’s to taste (natch)
- Place brisket in large dutch oven. Cover with beef broth, tomato sauce, and Zing Zang. Add spices.
- Bring to boil and reduce to simmer. Cook on low for at least 3 hours (the longer and lower the better, but you just have to cook it until the brisket starts to pull apart).
- Once the brisket is tender, remove it from the broth and let cool. Pull apart.
- Turn the broth up to a boil and add the veggies. [Start with carrots and potatoes (which will take longer) and work your way down to things that cook quickly like mushrooms. ] Turn down to a simmer.
- Add beef and uncooked pasta. Simmer until pasta is cooked through. Add more broth if necessary.*
- TASTE and SEASON. This is a big ole mess ‘o soup (because why would make any other amount?), and that will require a LOT of seasoning. My measurements are always estimates, so use your own judgment. Nothing is more disappointing than bland broth.
- Serve with Saltines. Because some things Grandma did you cannot argue with.
*Do not be afraid to add more broth (and subsequently more seasoning) as you go along. All these veggies will suck up that moisture, and the broth is so delish that you’ll want more of it.
Good news nummies – not only is it Friday, but my delusions of fall have finally become reality! It’s cool and crisp and it reminds me of my Uncle Stewart’s tailgate: Hot Damn and brown-sugar-hand-stirred-some-other-long-string-of-words-I-can’t remember BBQ sauce (recipe still pending release) will make you forget that you’re about to watch the Tigers get trounced. Again.
Anyway, another thing fall reminds me of is short ribs. Luckily, Morg passed this recipe along to me last week. And she didn’t even wait until she finished eating it to send it over, so it must be cray-mazing. (I watched a lot of Project Runway last night, so I’m talking like a cranky, mid-30s drama queen. Please forgive.)
“This recipe calls for a tagine (which we randomly have) but I hadn’t ‘seasoned’ the tagine (a three hour process) so I just used my dutch oven, which every chef needs. I’m obsessed with mine. I digress. This is a great meal for a Sunday or a holiday because it requires some hours on the stove, but it’s so worth it. And it leaves a nice smell floating through the house all day long. I served this over homemade mashed potatoes (recipe linked to from the Williams-Sonoma recipe for the ribs). Very simple. And I used the KitchenAid mixer instead of mashing by hand.”
One look through the ingredient list, and I was sold. I might suggest using one of The Chef’s variations of mashed potatoes, but I could be biased, so whatever blows your skirt up. Either way, an all-day simmering situation makes my mouth water. And it makes me want to say – like an Akin at a tailgate – HOT DAMN HELL YES.
3 tbsp olive oil
3 3/4 lb. bone-in beef short ribs (6 to 8 pieces)
salt & pepper
1 cup all-purpose flour
1 celery stalk, 1/4-inch dice
2 carrots, 1/4-inch dice
3/4 cup shallot, fine dice
1 tbsp minced garlic
3 tbsp tomato paste
3/4 tsp Aleppo chili, crushed
1 bay leaf
1 tsp fresh thyme, chopped
1/2 cup beef broth
3/4 cup red wine
1 tbsp fresh flat-leaf parsley, finely chopped
- Soak a tagine according to the manufacturer’s instructions. Place the tagine on a diffuser over medium-high heat and warm 1 tbsp of the olive oil.
- Season the short ribs on all sides with salt and pepper. Dredge the ribs in the flour until evenly coated, shaking off the excess. Add half of the ribs to the tagine and sear until well browned on all sides, about 10 minutes total; transfer to a plate. Repeat with 1 tbsp of the olive oil and the remaining ribs.
- Reduce the heat to medium and warm the remaining 1 tbsp olive oil. Add the celery, carrots and shallot and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the Aleppo chili, bay leaf, thyme, broth, wine, salt and pepper and bring to a simmer. Return the ribs to the tagine.
- Reduce the heat to medium-low, cover and cook, turning the ribs occasionally, until the meat is tender, 4.5 to 5 hours.
- Garnish the ribs with the parsley and serve immediately with mashed potatoes. Serves 4.
How about this beautiful autumn weather, nummy? It’s balmy and breezy and cool and simply delightful outside, no?
Actually, no; it is not. It’s going to be 88 degrees in Nashville this afternoon, and I just spent my lunch hour sweating through my long-sleeved shirt on the Calypso patio, so we Southerners still have a ways to go, as they say.
Nonetheless, it was 67 degrees when I left the house this morning and we even managed to cook out last night without me throwing up from the humidity. Also, we’ve gotten to watch The Vols play football – and actually win, no less – two Saturdays in a row, so I say it’s fall, dad-gummit.
In that vein, we’re gonna kick things off with a roasted veggie stock that can serve as the base for any seasonal soup you like. Roasting the veggies is super easy but will give you much more depth of flavor* than just doing a basic broth, so don’t go cutting corners.
8 oz of mushrooms
2 carrots, medium dice
8 garlic cloves, peeled
2 onions, medium dice
1 celery stalk, small dice
4 sprigs of thyme
- Preheat oven to 400.
- Coat all veggies in oil and roast on sheet pan for 1 hour.
- Remove veggies to a stockpot, then deglaze the hot roasting pan by adding 1 cup of water.
- Scrape up any browned bits, then add the liquid to the post along with 6 cups of cold water and the thyme sprigs.
- Simmer gently uncovered for 1 hour. Strain and store. Or use immediately to make The Chef’s Tortilla Soup. Easy and delish.
*Depth of flavor is my one bit of pretentious kitchen-speak for this post. We may have been out of the blogging game for a while, but that doesn’t mean the Cooking Channel hasn’t been playing on an obnoxious loop in the background of our lives the whole time. Osmosis, baby,
Filed under Soups, Veggies
It’s Monday, and due to the fact that I spent the better part of my Sunday sitting in traffic on I-40, all I want to do today is watch Netflix and play on Facebook as I normally would on Sunday. Unfortunately I have this stupid job thingy that’s totally ruining my plans.
So I’m giving my brain a break and posting something simple and fresh that I wish I’d had for lunch instead of the cold chicken fingers I actually ate. The Chef served this vinaigrette over roasted shrooms and carrots, and I must say between this and the baby carrot recipe, he’s actively proving that they aren’t just lame ranch-covered OM-related snacks from my childhood.
1/3 cup fresh lemon juice
1/2 cup soy sauce
3/4 cup canola oil
1/4 sesame oil
1 bunch of scallions, thinly sliced
1/2 cup of toasted sesame seeds
- Whisk together.
- Dress your veggies.
The Chef says this also works well as a marinade for lamb or beef. I cannot, however, vouch for lamb yet as that is one of the foods he has yet to make for me in an attempt to prove that it doesn’t, in fact, taste like dirt and barnyard like I think it does. I’ll keep you posted on that one.
Because they’re adorable, that’s why.
Other than as side dishes on some high-falutin* Cooking Channel shows, I had no experience with baby carrots until I bought them on my last trip to the Whitton Farms stand at the Memphis Farmers Market 2 weeks ago. Obviously, I had to purchase them because I purchase anything tiny or orange (Go Vols!), but I was delighted to find out that they are not only cute as crap but really freaking tasty too.
The Chef gave these a good olive oil and herb bath and roasted them until they were like little bite-sized candies. Cooking them at this high temp makes every bit of them soft, right down to their little green hats.
Serve these up alongside the Zucchini Crudo and the Seared Scallops with Mango Vinaigrette and you have an embarrassment of farm-fresh riches. Whitton Farms, you’ve done right by us once again.
3 bunches of baby carrots
salt and pepper to taste
1.5 tbsp chopped herbs (sage and rosemary are great choices and they make the house smell amazing)
- Preheat oven to 400.
- Toss carrot with oil, then salt and pepper, then herbs.
- Roast for 20 minutes.
- Eat with your hands. So much more fun that way.
*Many thanks to Carly whose blog came up first when I googled “What does the word falutin’ mean?” It does my heart good to know that the pressing Google issues I face are being taken care of by people who I already know.
We made this last night for Paul’s 72nd birfday, and it was 100% delish. I even stepped up my grommet level and poured the excess broth from the bowls back into my tupperware to keep. Nat and Molly then told me they can’t wait to come visit me when I’m old because if I’m doing creepy stuff like that now I’ll probably hit record high levels of insane in my old age. Moral of the story: this broth is the shiz, it’s super easy, and it’s even better the day after, so make some.
8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1 tablespoon soy sauce, preferably dark
1/4 cup Shaohsing rice cooking wine or pale dry sherry (I used white wine and it was a totally acceptable sub)
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
chopped cilantro (optional)
Asian chili paste (optional)
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
This recipe is from The Food Network. We used less spinach than called for and made extra broth because I am a soup-addict, so portion accordingly. We also had to go to the Pet Store (see Freshrita post if you don’t know what I’m talking about) to get dumplings, but it was well worth it. Cabbage, pork & mushroom dumplings are never a bad idea.
Another recipe from Tanya that, not surprisingly, looks like a great hangover cure!
Message from Nadine: I love to make this meal after a long weekend of boozing, eating, and very little sleeping. It’s the perfect “Sunday sadness” dinner because it’s loaded with vitamins, it’s filling, and it’s easy. And I promise it looks more complicated than it is. I probably make this once a week, and it is great served with sautéed chicken, a scoop of hummus and Tuscan Kale Salad.
1 cup couscous
Flavored stock* (see recipe below)
2 tablespoons oil
1 medium onion chopped (about 1 inch pieces)
Handful fingerling/small round potatoes chopped (about 1 inch pieces)
1-2 carrots chopped thinly
½ a lemon, sliced
2 cloves garlic minced (optional- also adding a few full cloves to roast)
1-2 tablespoons cumin
1 Handful of chopped herbs (I use rosemary or thyme)
Toasted pine nuts (optional)
1 ¼ cup homemade or low sodium chicken stock
Dried oregano (as Ina says, always crush in your hands to release the flavors)
Cumin powder- generous amount
Pinch of fresh minced garlic
½ teaspoon saffron threads crushed
Splash of olive oil
Zest of half a lemon and a few squeezes lemon juice
- Preheat oven to 350 degrees. Add all ingredients for stock together and bring water to a boil and turn off heat (herbs and spice amounts are to taste, but be generous as it is going to flavor the couscous). Cover pot and allow to steep for about 15 mins.
- While stock cooks, prepare onions, potatoes, and carrots. Place veggies in mixing bowl with chopped garlic, herbs, lemon slices, salt and pepper to taste. (I like to use truffle salt!) Coat with generous amount oil and toss.
- Place mixture on a baking tray. Roast for about 35-45 mins turning halfway. Toast pine nuts if using.
- Bring stock just back to a boil. Place the couscous in a large heat proof bowl and pour hot stock over it, stirring quickly to make sure all couscous is covered. Cover the bowl tightly with plastic wrap and allow to stand for about 10-15 minutes until all liquid is absorbed.
- Add roasted veggies (throw out the lemon slices) and toss with a fork, taste for seasoning add salt and pepper (or cayenne if you like it spicy) as needed. If couscous is too dry at the end, add a little more olive oil or lemon juice.
- Top this meal off with some sautéed chicken pieces and serve with Kale Salad.