Page 20 – CWEB

Slow Cooker Beef Burgundy

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January 19, 2023

For a weeknight meal, this savory and scrumptious beef burgundy can be easily put together in a slow cooker to simplify the process!

Ingredients

1 (5-pound) boneless beef chuck eye roast

Salt and pepper to taste

8 ounces (about 6 slices) bacon, cut into 1/4-inch pieces

3 medium onion, diced

1 medium carrot, peeled and finely chopped

1/4 cup tomato paste

2 teaspoons brown sugar

6 medium garlic cloves, minced (about 2 tablespoons minced garlic)

1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme

1/4 cup flour (see note for a gluten-free version)

1 (750-ml) bottle Pinot Noir, or any medium-bodied red wine

1 cup chicken bone broth or low-sodium chicken broth

1/3 cup soy sauce (see note for a gluten-free version)

2 bay leaves

2 cups frozen pearl onions

10 ounces cremini mushrooms or baby bella mushrooms, roughly sliced

1 cup sweet peas

Chopped parsley for garnishing

Preparation

1. Trim beef chuck eye roast and cut into 1 1/2-inch pieces. Place the prepared beef in a 6-quart slow cooker. Season with salt and pepper.

2. Cook bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towel, leaving the fat in the skillet. Refrigerate the bacon until serving time.

3. Pour off all but 2 tablespoons of the bacon fat in the skillet. Add onions, carrot, tomato paste, sugar, garlic, thyme and a pinch of salt. Cook over medium-high heat until the vegetables are softened and lightly browned, about 10-12 minutes. Sprinkle flour all over the vegetables, stirring to coat.

4. Stir in wine, scraping up any browned bits, bring to a simmer, and cook to allow the alcohol evaporates, 10-12 minutes.

5. Pour the mixture over the beef in the slow cooker. Stir in chicken bone broth, soy sauce and bay leaves until evenly combined. Cover and cook on low for 9-11 hours or on high for 5-7 hours, until meat is tender.

6. About 30 minutes before serving, add frozen pearl onions, mushrooms, and sweet peas in the slow cooker.

7. When the cooking is done, let the cooking liquid settle for 5 minutes, then remove as much fat as possible from the surface using a large spoon. Remove the bay leaves. Taste and season with salt and pepper if desired.

8. Reheat the bacon in a microwave on high power for 30 minutes. Serve the beef burgundy over mashed potatoes and sprinkle individual portions with the bacon. Garnish with chopped parsley.

Credit: Foodista

Slow Cooked Pork Cheeks with Apple and Mustard

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January 17, 2023

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Slow Cooked Pork Cheeks with Apple and Mustard

I was persuaded into the purchase by the butcher at the amazing Ginger Pig in Borough Market, London, who always tries to push me out of my comfort zone when it comes to my choice of meat. He sold them to me claiming that they were a cheap, versatile cut and absolutely bursting with flavour. He told me that if I slow cooked them, they’d simply fall apart into silky smooth strands, and they sure did. I can’t even describe the sumptuous sweet, meaty smell that came floating out of my kitchen that afternoon, and the best thing was the whole dish was pretty much effortless to achieve. I chose to pair them with simple complimentary flavours (mustard, apples, bay) so that their deep and rich meaty earthiness would be the centrepiece of the dish.

Ingredients

6 pork cheeks

Flour to dust cheeks

1 tbsp olive oil

1 cooking apple, peeled and cubed

Half a white onion, finely chopped

1 garlic clove, crushed

1 sweet potato, peeled and cubed

1 bottle of dry cider

2 dried bay leaves

2 tbsp wholegrain mustard

Parsley and couscous or chunky bread to serve

Preparation

1. Dust the pork cheeks with flour.

2. Heat the olive oil in a heavy based pan and once hot, brown the cheeks on both sides.

3. Remove from the pan and sautee the onions, adding a little bit of butter if necessary.

4. Try and loosen everything from the bottom of the pan.

5. Once the onions are translucent, add the garlic, sweet potato and apple.

6. Stir continuously before adding the cider.

7. Bring the cider to a boil, and once bubbling, reduce to a simmer.

8. Add the pork to the cider with the mustard and bay leaves and cover with a lid.

9. Simmer for at least 3 hours or until the meat is falling apart.

10. Serve with fresh parsley and cous cous.

Credit: Foodista

Slow Cooked Lamb Shanks with Polenta

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January 17, 2023

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Slow Cooked Lamb Shanks – full of rich hearty flavor! They’re braised low and slow for hours in white wine, herbs, and veggies.

Ingredients

For The Lamb Shanks:

2 tablespoons olive oil

4 lamb shanks

3 carrots, rough chopped

3 celery sticks, rough chopped

8 garlic cloves, smashed

8-10 parsley stems

16 thyme sprigs

12-14 sage leaves

2 cups water

4 cups white wine

1 cup chicken stock

1 teaspoon salt & pepper

1/2 teaspoon of sugar

4 servings Parmesan polenta — see recipe here

For The Gremolata:

zest from one lemon

2 tablespoons finely chopped parsley

1 clove garlic minced

Preparation

1. Trim any excess fat from the shanks.

2. Preheat oven to 300 degrees F.

3. In a Dutch oven, add olive oil and warm over high heat until it starts to shimmer. Season the shanks with some of the salt and pepper and sear for about 2-3 minutes per side. Don’t overcrowd the pan. You may need to do this in batches. Remove the shanks and place them in a bowl, then pour off any remaining fat in the bottom of the pan.

4. Keeping the Dutch oven off the heat, add the garlic, onions, carrots, celery, and herbs. Now add the lamb shanks along with any liquid that has drained from them while resting. Pour in wine, water, chicken stock, and add the rest of the salt, & pepper. Cover and cook for 4 1/2 hours, uncovering for the last hour.

5. Meanwhile, make a gremolata by combining the lemon, chopped parsley, and minced garlic in a small bowl. Refrigerate until ready to serve.

6. Remove the shanks from the dutch oven and set aside. Strain the liquid, skim off any fat, then pour into a large saucepan. Bring the liquid to a boil and turn down to a simmer. Add the sugar and allow it to reduce down for about 20 minutes… the longer you reduce the thicker it will get. Taste to see if it needs more seasoning.

7. While the sauce is reducing, make your Parmesan polenta (recipe here).

8. Serve lamb shanks over Parmesan polenta, drizzle some of the reduction on each shank, then top with the gremolata.

Credit: Foodista

Slow Braised Spicy Pork

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January 16, 2023

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Mild, but with a subtle spicy kick. An easy recipe that delivers on all fronts. Perfect for family or for a dinner party.

Ingredients

800gr / 1.8 lb. pork shoulder, cubed

2 x tbsp sunflower oil

1 x large onion chopped finely

4 x cloves of garlic, chopped finely

1 x large carrot sliced into thin strips

2 x red peppers sliced into strips

About 100gr / 3.5 oz. ginger peeled and cut into matchsticks or very finely chopped

2 x red chili’s chopped finely

Juice of one lime

6 x medium tomatoes, quartered

2 x tsp coriander

2 x tsp all spice (piment)

2 x tsp cardamom

2 x tbsp of honey

50ml / 1.5 fl. oz. water

Salt to taste

Preparation

1.Heat the oil (on a high heat) in a high sided, heavy bottomed pan — make sure the pan you use is one that you can cover with a good fitting lid.

2.When the oil is hot add the meat, it should sizzle — that’s good. Leave it to brown on one side and then turn it with your spoon so that it browns. If you stir or move it too soon it will stick.

3.Add the onion, carrot, ginger, garlic and chili. Turn the heat to medium, cover the pan and allow to sweat for a couple of minutes. You will notice that this process creates steam which lifts off the colour at the bottom of the pan — this is what you want because that colour is flavour.

4.Add the rest of the ingredients, bring to a good simmer, then turn down the heat to a medium/low, cover your pan.

5.I like to stay around for a little while to check that it is simmering gently. The reason being if the heat is too low it will not cook and if it is too high the meat will not tenderize.

6.Once you get it to a gentle simmer, cook until the meat is soft, checking only occasionally to make sure it’s not drying out. If it does, this probably means that your heat is too high — add a little water and adjust the temperature.

7.Check for seasoning before serving.

Credit: Foodista

Skirt Steak Fajitas

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January 13, 2023

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All it takes is a simple marinade and a screaming hot grill to put together this amazing platter of steak fajitas.

Ingredients

For the marinade:

1/3 c. soy sauce

1/3 c. fresh squeezed lime juice

1/3 c. canola oil

3 cloves of garlic, minced

2 T. brown sugar

1 t. cumin

1 t. chile powder

about 2 lb. skirt steak

2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces

1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact)

18 6-inch flour tortillas

lime wedges

toppings of your choice such as, cilantro, salsa, cheese, sour cream & avocados or guacamole

Preparation

1. Get the marinade prepared: Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables. Place the steak in a gallon-sized ziplock bag. Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.

2. After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. (I also cut the steak into a couple of more manageable sized pieces, for easier turning on the grill). brush the vegetables with reserved marinade. Heat your grill to high. Scrape the grill grate clean and oil the grate. Add the steak to the super hot grill and grill, covered about 2 1/2 minutes per side (for medium/medium-rare), or until steak reaches desired doneness. Remove steak to a clean plate and cover with foil & let rest for 10-15 minutes.

3. Add the peppers and onions to the grill and grill, turning occasionally until cooked, peppers should take about 5 minutes and onions will take about 10. Remove from grill. Briefly add the tortillas to the grill, a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil to keep warm.

4. Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers. Serve with the tortillas, lime wedges and toppings of your choice.

Credit: Foodista

Sizzling Steak Burrito Bowl

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January 12, 2023

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Sizzling Steak Burrito Bowl is not your average burrito bowl! Marinated grilled steak, savory Spanish rice, zesty beans and corn, smoky ranch, plus all the other fantastic fixings. Perfect for game day!

Ingredients

1 ½ pounds beef tenderloin tips

1 package (6 oz) Carne Asada marinade with jalapeno and garlic (I used Frontera)

1 tablespoon adobo sauce from (7 oz) can chipotle pepper in adobo sauce, divided

½ teaspoon Montreal steak seasoning

¾ cup ranch dressing

1 chipotle pepper in adobo sauce (from can listed above), finely diced

1 teaspoon adobo sauce (from can above)

1 package (6.8 oz) Spanish rice mix, prepared (you will need 1 can (14.5 oz) diced tomatoes with green chilies to make that), warmed

1 cup fresh lettuce, chopped

3 roma tomatoes, chopped

1 onion, diced

¼ cup cilantro, chopped

1 jalapeno pepper, diced

1 avocado, sliced into wedges

¾ cup cheddar cheese, shredded

1 lime, cut into wedges

1 cup pinto beans, drained and warmed

1 cup Southwest corn with Poblano & Red Peppers, drained and warmed

Preparation

1. Cut beef tenderloin tips into bite size pieces. Place in a gallon size plastic bag and add the marinade, 1 tablespoon adobo sauce and Montreal steak seasoning. Place in refrigerator to marinade for 1 hour.

2. In a small bowl or jar, combine the ranch dressing, a finely diced chipotle pepper and 1 teaspoon adobo sauce until well mixed. Refrigerate until ready to assemble meal.

3. Prepare Spanish rice according to package directions. I used a can of diced tomatoes with green chilies instead of the can of diced tomatoes called for on the package.

4. Place all of the fixings including the lettuce, tomatoes, onions, cilantro, jalapeno, avocado, cheddar cheese and lime wedges into individual ramekins or little bowls.

5. Place the drained pinto beans and the drained corn into individual microwave bowls and heat them up for 2 minutes. Stir, and microwave another minute if needed.

6. Preheat a ridged grill pan on medium high heat. Lightly oil the grill pan.

7. Drain the marinade from the beef, if necessary. Grill the steak and cook for 2-3 minutes on each side (until medium rare 140 °) and then transfer to a plate to rest. Depending on the size of the grill pan you may need to cook in batches.

8. To assemble the bowls, you can put everything out and let everyone make their own, or just divide the rice into individual serving bowls, and top with all the fixings. Drizzle with chipotle ranch dressing and serve with lime wedges.

Credit: Foodista

Sindhi Style Kheema

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January 11, 2023

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Here is the recipe for Sindhi Style Kheema a perfect quick meal for dinner which is quick and easy. Get inspired and try this delicious quick Kheema in Sindhi Style. This is spicy kheema prepared with Indian herbs and spices. It can serve with Rice, Roti Naan and as well as Kulcha. Sindhi Kheema can be made with any meat you prefer.

Ingredients

250g kheema

2 medium sized onions finely chopped

½ tsp jeera powder (cumin powder)

¼ tsp turmeric powder

½ tsp red chilli powder

1 ½ tsp coriander powder

6-8 tej patta (bay leaves)

Salt to taste

½ tsp garam masala

2 medium sized tomatoes grated/ pureed

8-10 cloves of garlic

1 inch ginger

2 green chillies

3 tbsp of vegetable oil

1 cup water

Coriander leaves finely chopped

Spring onions and lemon for garnish

Preparation

1. In a pressure cooker, add in oil, ginger, garlic, chillies and saute.

2. Add in chopped onions and mix well.

3. Put the kheema in and stir for a couple of minutes.

4. Add coriander powder, cumin powder, turmeric powder, red chilli powder, garam masala, bay leaves and mix with the kheema.

5. Pour in the tomato puree and let it cook.

6. Pour in boiling water along with some salt and coriander. Let this cook for 10 minutes.

7. Serve hot with pav.

Credit: Foodista

Sindhi Bhee Aloo Wadi

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January 10, 2023

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Sindhi Bhee Aloo Wadi recipe is easy and quick to make and has the great taste of Shindi Cuisine. Bhee Masala Recipe has mouthwatering taste and beautiful aroma. It can consume as the side dish and even in main course meal with rice, Roti and Naan.

Ingredients

200g of bhee diced (kamal kakdi)

2 small potatoes

1 wadi

1 inch of ginger finely chopped

1 tsp coriander powder

½ tsp red chilli powder

Salt to taste

¼ tsp of haldi (turmeric powder)

½ tsp cumin powder (jeera powder)

Coriander leaves

4 tbsp vegetable oil

1 cup water

2 green chillies finely chopped

3 medium sized grated/ pureed tomatoes

Preparation

1. Add some oil in a vessel.

2. Fry some onions and green chillies.

3. Pressure cook the lotus stem with water until one whistle.

4. Break the vadi into the fried onion mixture. Add the potatoes.

5. Put the cooked lotus stem in the potato and onion mixture.

6. Add all the dry spices and mix well.

7. Put tomatoes and coriander leaves.

8. Pour some hot water and cover and cook.

9. Serve warm.

Credit: Foodista

CWEB

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January 9, 2023

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Simple Garlic & Lemon Chicken Strips With Spinach & SautÃ©ed Fresh Bread Crumbs

This dish is simple, delicious and beautiful! Lots of Love, Catherine

Ingredients

2 pounds boneless chicken breast — cut into thin slices

1 bunch of fresh baby spinach

2 cups of fresh bread crumbs

2 heads of fresh garlic

Olive oil

1 lemon

Romano cheese for grating

Marinade:

1 Juice of lemon

4 tablespoons olive oil

Dash of kosher salt

Dash of black pepper

Preparation

1. Let chicken strips sit in the marinade for ½ hour or more in the refrigerator.

2. If you have fresh Italian or French bread that has become hard, place it in a food processor and chop. This will stay in a zip-lock in the freezer and is great for so many recipes.

3. Heat about 5 cloves of chopped garlic in a few drizzles of olive oil and let the garlic become a golden color. Add the bread crumbs and toss with the garlic until they become golden also. You may have to add a little more olive oil as you toss. When a golden color is reached, set the bread crumbs aside and grated Romano cheese on them.

4. Rinse spinach in a colander and pat dry.

5. Heat a few drizzles of olive oil and place about 5 cloves of chopped garlic to heat and become a beautiful golden color. Carefully add the spinach and toss until the spinach is wilted, then set aside.

6. In a large frying pan heat a few drizzles of olive oil and add the chicken strips, not too many at a time, and sautÃ©.

7. Plate the chicken with the spinach and add the bread crumbs and toss.

Credit: Foodista

Simmered Italian Sausage & Meatballs

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January 7, 2023

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This recipe was passed down from my Mom, she had been making it as long as I can remember! Her sauce is kept light with the addition of crushed tomatoes and seasoned by the rich flavor of the Italian sausage. The homemade meatballs are inspired from a favorite meatloaf recipe which uses a combination of ground beef and ground pork… delicious.

Ingredients

Sauce:

1 pound mild Italian sausage, halved

72 ounces Marinara sauce sauce (3 24oz jars)

28 ounces can of roma crushed tomatoes

1/2 cup chopped yellow onion

1 teaspoon sugar

1 tablespoon extra virgin olive oil

Meatballs:

1 pound ground beef (85% lean)

1 pound ground pork

1/2 cup sauce (from this recipe)

1 cup Italian bread crumbs

1/2 cup freshly grated parmesean

2 eggs, lightly beaten

6 leaves of basil for garnish

Preparation

1. For the sauce: Saute onion in 1 tbsp of olive oil. Add the crushed tomatoes and 3 cans of marinara sauce. Heat on medium-low heat till you get a slight simmer. While simmering, add the uncooked Italian sausage into the sauce.

2. For the meatballs: Pre-heat the oven to 450 degrees. In a large bowl, mix all of the ingredients together. Line a baking sheet with non-stick foil. Using a cookie scoop or your hands, form meat into 2″ balls. Bake for 10 minutes until the outside is browned.

3. To put it all together, add the meatballs into sauce and let simmer on low for at least one hour, but up to three hours. Serve alone with crusty Italian bread, or over al dente penne pasta… or both!

Credit: Foodista

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Slow Cooker Beef Burgundy

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Slow Cooked Pork Cheeks with Apple and Mustard

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Slow Cooked Lamb Shanks with Polenta

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Slow Braised Spicy Pork

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Skirt Steak Fajitas

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Sizzling Steak Burrito Bowl

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Sindhi Style Kheema

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Sindhi Bhee Aloo Wadi

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Simple Garlic & Lemon Chicken Strips With Spinach & SautÃ©ed Fresh Bread Crumbs

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Simmered Italian Sausage & Meatballs

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