Classic Braised Beef

 This recipe called for a chuck roast.  I am going to try it using short ribs.  We’re supposed to get the first real cold weather of the season next week.  This might be on the menu.

3 1/2 pound boneless beef chuck roast 

1 tbsp. kosher salt

2 tsp. pepper

2 tsp. garlic powder

4 tsp. olive oil

2 tbsp. butter

1 onion, chopped 

1lb. cremini mushrooms, halved

1 head garlic, peeled and halved

1 C. red wine

3 sprigs thyme

2 bay leaves 

2 tsp. Worcestershire sauce

1 C. low sodium beef broth, plus more as needed 

3 carrots, peeled and chopped into 2 inch pieces 

Chopped fresh parsley for garnish 

Preheat oven to 325 degrees. Season beef roast with salt, pepper, and garlic powder.

Heat oil in a 5-6 quart Dutch oven over high heat; add beef. Reduce heat to medium high and cook until beef releases easily from bottom of pot and a golden brown crust has formed, about 4 minutes. Turn meat and repeat, cooking until brown on all sides. Transfer meat to a plate.

Add butter, and mushrooms to drippings.  Cook, stirring frequently, until softened, about 5 minutes. Add garlic; cook stirring constantly, about 1 minute.  Add wine, then use a wooden spoon to scrape up the browned bits from bottom of pot. Return meat and any accumulated juices to pot.  Add thyme, bay leaves and Worcestershire sauce.

Pour in beef broth. Bring mixture to a simmer. Remove from heat and bake, covered, 2 hours and 15 minutes.  Add carrots to pot.  Cook until meat is very tender and carrots are tender, about 45 minutes more. Remove thyme and bay leaves before serving. Garnish with parsley.

Mac and Cheese for a Friend

 Chickpea pasta

1/2 stick butter, plus 1 additional tablespoon 

4 tbsp. whole milk, then an additional 2-2 1/2 cups

Choose your cheese, I like sharp cheddar so I go heavy on it with smoked Gouda, mild cheddar, shredded Velveeta

Cayenne pepper

Garlic powder

Black pepper 

Riced cauliflower and shredded carrot

Make pasta according to package directions.

In a saucepan, melt the butter and then add the flour stirring constantly until a paste forms.  Before it turns brown, add in the rest of the milk.  Stir in the cayenne, garlic, and pepper.  Stir for 5 minutes then add your shredded cheese.  Keep stirring.  If it gets too thick, add more milk.  If it’s too thin, add more cheese.  When it’s smooth and velvety, put the past into a pan sprayed with cooking spray and then pour the cheese sauce over.  Stir to combine.  

For your “breadcrumb” topping, melt a tablespoon of butter in a sauté pan.  Add riced veggies. Toast until they start to get golden. Spoon over mac and cheese.  Bake in a 375 degree oven for 45 minutes until edges start to brown.  Enjoy!

Rachael Ray's Spicy Chorizo Sloppy Joes

 I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rachael Ray show.  I watched a lot of her shows while I was recovering from chemo back in 2015.  I still make a few of the recipes from back then.  I made this the other night and of course took no photos.  I made a couple of tweaks and we liked it a lot.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red field pepper, seeded and chopped--I used red and yellow bell peppers
  
• 1 large jalapeno pepper, seeded and chopped; can sub a Fresno or any chili
  
• 1 rib celery with leafy top, finely chopped--I skipped the celery
  
• Salt and pepper
• 4 cloves garlic, chopped or grated
• 1½ pounds 85% ground sirloin or plant-based beef substitute
• ½ pound fresh beef or pork chorizo or soy-based chorizo substitute

 

For the Joes, heat oil in a cast-iron skillet or Dutch oven over medium-high heat. Add onions, peppers and celery, season with salt and pepper and soften a few minutes. Add garlic and stir a minute. Add beef and chorizo and brown and crumble, then stir in the sauce, reduce heat to low and simmer a few minutes for the flavors to combine.

    For the sauce

 

• One 8-ounce can tomato sauce
• ½ cup beef stock or bone broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cayenne pepper sauce (Rach likes Frank’s RedHot)--I used Smoked Chipotle Tabasco
  
• 2 tablespoons cider vinegar
• 2 tablespoons light brown sugar

 For the sauce, whisk the ingredients and set aside. 

Toppings:

• Finely chopped white onion
• Sliced bread and butter pickles--I served with kosher dill chips
  

Serve the sloppy Joes with a pile of rolls and the toppings.

Two Corn Chicken Posole

 Try this recipe in your crockpot.  It’s a great meal for a party.

2 C. diced onion 

1 tbsp. minced garlic 

1 1/2 tsp. ground cumin 

1 tsp. dried oregano 

1 tsp. chili powder

1 28oz. can green enchilada sauce

1 29oz. can hominy, rinsed and drained 

1 15oz. can whole kernel corn, drained 

1 14.5oz. can diced tomatoes, not drained

2 C. chicken broth

3lbs. boneless skinless chicken thighs; I will likely use chicken breasts

Topping options

Shredded cabbage 

Sliced jalapeños 

Diced avocado 

Sliced radishes 

Shredded Monterey Jack cheese

Chopped cilantro 

Lime juice

Combine all ingredients except chicken in a slow cooker.  Add chicken and push down to submerge. Cover and cook 8 to 10 hours on low or 4 to 5 hours on high.

Remove chicken and shred with forks.  Add chicken back to stew.

Serve in bowls with toppings as desired.

Gingered Spaghetti Salad

 I found this in the June/July 2023 issue of Taste of Home magazine.  I am going to make this for some work lunches.

1 16oz. pkg of whole wheat spaghetti, I would break them into halves or even thirds

1 C. frozen shelled edamame 

1 tsp. minced fresh ginger root 

1 C. Fat free sesame ginger salad dressing 

3 C. cooked chicken breast; rotisserie chicken would work well here

1 English cucumber, chopped 

1 medium sweet red pepper, chopped 

1 small sweet yellow pepper, chopped

1 small red onion, finely chopped 

3 green onions, sliced

Cook spaghetti according to the package directions, adding edamame during the last 5 minutes of cooking.  Rinse mixture in cold water, then drain well.  Meanwhile, stir ginger into salad dressing.

In a large bowl, combine spaghetti, chicken, cucumber, peppers, and red onion.  Toss to coat. Sprinkle with green onions.

Per serving, 355 calories, 6g. fat, 40mg. cholesterol, 431 mg. sodium, 52g. carbohydrates, 26g. protein 

Pesto

 I made this recipe last week and used it to dress a simple pasta salad for the 4th of July.  It was a big hit for both the kids and adults!  I have 4 basil plants that are doing really well this season.  

• 3 cups packed fresh basil leaves

• ¾ cup grated Parmesan cheese

• ½ cup olive oil

• ¼ cup pine nuts

• 4 cloves garlic, or to taste

• 2 teaspoons lemon juice, or more to taste (optional)—>do the lemon juice, it really brightens up the flavors.

  Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

  The consistency I like best is just a bit thinner than a paste.  It tosses well in the pasta salad and also is a good spread.

  For the pasta salad, I used a pound of rotini cooked using the package instructions, 20ish cherry tomatoes, and a container of fresh mozzarella shaped like little ears (orrichette)

  Per serving      

  calories 92
  total fat 9g
  saturated fat 2g
  cholesterol 3mg
  sodium 59mg
  total carbohydrate 1g
  dietary fiber 0g
  total sugars 0g
  protein 2g
  vitamin c 4mg
  calcium 60mg
  iron 1mg
  potassium 54mg

Barbecue Sauce

 Chris made homemade barbecue sauce and it was outstanding, sweet with a touch of heat.

1 C. ketchup 

1/4 C. apple cider vinegar 

1/8 C. Worcestershire sauce

2 tbsp. molasses

1 tsp. Liquid Smoke

1 tsp. honey

1 tbsp. mustard 

2 tsp. Northwoods Fire (Penzey’s)

1/4 tsp. cayenne pepper 

1 tsp. cocoa

1/2 C. brown sugar

1/4 tsp. black pepper

Mix all ingredients in sauce pan, heat on low until sauce thickens.