Category : My Favorites

Beef Ragu

Ingredients

  • 2.5 pounds chuck beef or other slow cooking beef cut, cut into 4 equal pieces
  • 1 tbsp salt
  • Black pepper
  • 3 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 28 oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes
  • 1 cup full-bodied red wine (or substitute beef broth)
  • 1 1/2 cups water
  • 3/4 tsp dried thyme
  • 3 dried bay leaves

Instructions

  1. Pat beef dry and sprinkle with salt & pepper.
  2. Heat 1 tbsp olive oil over high heat.  Add beef and sear each piece on all sides until browned (about 3 minutes total).  Then place in slow cooker.
  3. Turn stove down to medium low and add remaining 2 tbsp olive oil.  Saute garlic and onion for 2 minutes.  Then add carrots and celery and saute for additional 5 minutes.
  4. If using wine, add to slow cooker and let it cook out (simmer rapidly until alcohol smell is gone).
  5. Add all remaining ingredients to slow cooker.  Cook on low for 6-7 hours.
  6. Shred beef with two forks.  Return beef to pot and simmer for additional 30-60 minutes until sauce is reduced and thickened.

Serve with a thick pasta (we love gnocchi!), fresh parmesan, garlic bread.

 

Comments

 

Adapted from this source: recipetineats.com

11-27-2017 |

Thai Yellow Curry Paste

Ingredients

  • 4 shallots
  • 4 large FULL HEADS (not cloves) of garlic
  • 6 inch piece of fresh ginger
  • 12-15 (plus-or-minus) whole Thai chili peppers (fresh is better, but sometimes you can only find them dried)
  • 1 1/2 tbsp salt
  • 2-3 tbsp tumeric
  • 2-3 tbsp curry powder
  • 2 tsp ground coriander
  • 3 tbsp lemongrass paste
  • 1/4 cup packed fresh cilantro

Instructions

  1. Preheat the oven to 350 degrees.
  2. Peel the shallots, drizzle with oil, and wrap in foil
  3. Peel the ginger, cut into thin slices.  Arrange in a single layer, drizzle with oil, wrap in foil.
  4. Peel the garlic, cut the top off the heads, drizzle with oil, wrap each head in foil.
  5. Place all the foil packets on a baking sheet.  Bake for 15 minutes.  Remove the ginger, increase the temperature to 400, and roast shallots and garlic for another 30 minutes.
  6. If using dried chilis, pour boiling water over them to rehydrate them.  Soak for 15 minutes then drain.
  7. Put everything in a food processor or strong blender and puree until it reaches your desired consistency.

Comments

Source: pinchofyum.com

Seriously great yellow curry paste.  We usually make it without shallots or cilantro because Hank doesn’t like them and it still tastes really good (although I know it would be better with cilantro!).  It was spicier when I made it with fresh peppers, but the recipe originally calls for dried peppers.  I’ve had it with both and both are good, I just like the spicier version better so I use fresh peppers when I can.

I freeze the paste after the first batch and it keeps for a long time.  (Probably… we love it so much it usually doesn’t last long, even in the freezer, because we eat it!)

8-14-2016 | 1

Espresso Brownies

Ingredients

  • 1 cup butter, melted
  • 2 cups granulated sugar
  • 1/3 cup espresso or instant espresso powder
  • 4 eggs
  • 1 1/2 cups all purpose flour
  • 1 cup unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
  3. Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle.

Comments

Source: pinchofyum.com

These are AMAZING, by themselves or a la mode.  I’ve always made them with real espresso (prepared with an espresso machine), but the original recipe calls for instant espresso powder.

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Homemade Chili

Ingredients

  • 1 (14.5 ounce) can stewed tomatoes, chopped
  • 1 (6 ounce) can tomato paste
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup white wine
  • 1 pinch crushed red pepper flakes
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/3 cup bottled steak sauce
  • 5 slices bacon
  • 1 1/2 pounds ground beef
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can kidney beans, drained
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley

Instructions

  1. In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  2. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  3. Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  4. Stir in beans, cilantro and parsley. Heat through and serve.

Comments/Notes

This recipe won a chili contest.  In Texas.  So you know it’s good!  The fact that it’s full of fresh veggies makes it the best chili I’ve ever had.  I also like to add a few peppers to give it spice (jalapeno, poblano, whatever).  It’s not bland without adding peppers, but it’s not at all spicy if you prepare it as-written-above.

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No-Bake Cookies

Ingredients

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, combine sugar, milk, butter, and cocoa.
  2. Bring to a boil, and cook for 1 1/2 minutes.
  3. Remove from heat, and stir in peanut butter, oats, and vanilla.
  4. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
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No-Bake Chocolate Cheesecake

Ingredients

  • 8 oz. semi-sweet baking chocolate broken into pieces
  • 9 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tsp. vanilla extract
  • 1 cup cold whipping cream

Instructions

  1. Place chocolate in a small microwaveable bowl. Microwave in 30 second intervals, stirring between each until chocolate is nearly melted. Set aside to cool slightly.
  2. Beat cream cheese, sugar, butter, and vanilla in a large bowl until smooth.
  3. Add melted chocolate; beat on low speed of electric mixer.
  4. Beat whipped cream in small bowl until stiff; fold into chocolate mixture.
  5. Pour mixture into prepared crust. Cover and refrigerate until firm.
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Peanut Butter Blossoms (Hershey Kiss Cookies)

Ingredients

  • 48 Hershey Kisses
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • extra granulated sugar to sprinkle

Instructions

  1. Heat oven to 375. Remove wrappers from Kisses.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate Kiss onto center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.
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Drop Cookies

Ingredients

  • 1 1/2 cup brown sugar
  • 1 1/2 cup granulated sugar
  • 5/8 cup butter
  • 5/8 cup shortening
  • 3 eggs
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 1/2 cup milk
  • 5-6 cups flour
  • Fix’ns: chocolate chips, M&Ms, sprinkles

Instructions

  1. Blend brown sugar, granulated sugar, butter, and shortening. Mix eggs, baking soda, baking powder, vanilla, and milk. Add to sugar mixture. Add flour until dough is stiff.
  2. Add desired fixn’s to dough.
  3. Drop by teaspoonful on greased cookie sheet. Bake at 375 for 10-15 minutes.
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Banana Bread

Ingredients

  • 3 to 4 ripe bananas, smashed
  • 1/3 cup (75 grams) melted salted butter
  • 3/4 to 1 cup (145 to 190 grams) light brown sugar
  • 1 egg, beaten
  • 1 teaspoon (5 ml) vanilla
  • 1 tablespoon (15 ml) bourbon (optional)
  • 1 teaspoon (5 grams) baking soda
  • Pinch of salt
  • 1 teaspoon (3 grams) cinnamon
  • Up to 1/2 teaspoon (1) nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups (190 grams) flour
  • 3/4 cups each of choc chips and/or walnuts if desired

Instructions

  1. Preheat the oven to 350°F.
  2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
  3. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
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