Slow Cooked Short Ribs

We have a small, local organic market here in our small town and I just love it.  One (of the many!) cool things they offer are bimonthly produce boxes and monthly meat boxes.  I love these boxes not only for the fresh, organic ingredients, but also because they force me to try new things.

Short ribs were new to me.  So new that I had no clue where to start!  After a little research, I decided that short ribs, red wine, thyme and a crock pot seemed like the way to go!

I know there are some crock pot haters out there, but I was told these turned out amazing!  The meat was tender and the sauce was nice and hearty.

Slow Cooked Short Ribs

 

Ingredients:

2lbs beef short ribs (about 4 large)
1/2 cup all purpose flour
1 tsp Kosher salt
1/2 tsp black pepper
8 oz mushrooms, sliced
1 onion, chopped
2-4 tbsp olive oil
1/2 cup dry red wine
1/2 cup beef stock
1 tsp thyme
1 tbsp tomato paste

Directions:
 

1.  Heat olive oil over medium high heat in a large skillet. Combine the flour, salt and pepper in a shallow dish.  Coat the short ribs on all sides in the flour and place in the hot oil.  Brown short ribs on all sides, about 1 minute per side and place in the crock pot.  Lower skillet heat to medium and add the remaining olive oil.

  

 

 

 

2.  Add onions, mushrooms and thyme to the pan.  Sauté until beginning to soften and brown; 5-8 minutes.  Slowly add the red wine and beef stock.  Scrape any bits off of the bottom of the pan and bring stock and wine to a simmer; stir in the tomato paste.  Allow to simmer for about 5 minutes until it has reduced and thickened.

 

 

3.  Pour the sauce over the short ribs and cook on low for 6-8 hours.  Serve and enjoy!

Semolina Gnocchi with Roasted Tomato and Garlic Sauce

This is a recipe that I found in my newest Cook's Illustrated magazine.  I love gnocchi and, well, anything related to pasta, so I knew that this was a must try.

Jason and I loved it!  The kids.....not so much.  They both tried it....better than nothing!

I did make a few adjustments to the recipe.  The sauce is a super simple sauce I like to put on baked pasta.  It's quick, easy, and especially delicious in the summer with fresh tomatoes!

Semolina Gnocchi with Roasted Tomato and Garlic Sauce
Serves 4-6

Ingredients:
For the Gnocchi:
2 1/2 cups milk
1/4 tsp salt
1 cup semolina flour
3 tbsp unsalted cold butter
1 egg, beaten
1/2 cup provolone cheese, shredded
1/4 tsp dried basil
1/2 tsp baking powder
1/4 cup Parmesan cheese

For the Tomato Sauce:
1 lb fresh tomatoes, seeded and roughly chopped (or just use cherry/grape tomatoes - they can be used whole.  I used a mixture of the two)
4 large garlic cloves, unpeeled
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp dried basil

Directions:
1.  Preheat the oven to 400 degrees.  In a medium saucepan, heat milk and salt until bubbles just begin forming around the edges of the pan.  Slowly add in the semolina, whisking constantly.  Reduce to low and cook, stirring often with a rubber spatula, until mixture becomes stiff and pulls away from the sides and bottom when stirred.  Remove from heat and let cool for 5 minutes.

2.  Stir butter into semolina mixture then stir in the egg.  Once it becomes smooth, stir in provolone, basil and baking powder.

 

3.  Using a 1/4 cup measuring cup (or your hands), create 12 'patties' of dough and place on a cookie sheet or large plate.  Be sure and wet whatever you're using with water so the dough won't stick.  Place the gnocchi, uncovered, into the refrigerator for 30 minutes.  Or, cover and leave in the fridge for up to 24 hours.

4.  Once the gnocchi has chilled, gently butter or oil a small casserole dish.  Layer the gnocchi so they are shingled on top of each other.  Sprinkle with Parmesan and bake for 40 minutes and then broil for 2-5 minutes.  Allow to rest for 10-15 minutes before serving.

 

5.  Once gnocchi is baking, prepare the sauce.  Place all the ingredients for the tomato sauce on a rimmed baking sheet, making sure it's all coated well.  Place the tomatoes in the oven and roast for approximately 20 minutes, turning the tomatoes once halfway through.

5.  Once the tomatoes and garlic are roasted and tender, carefully remove the skin from the garlic and place the garlic and tomatoes in a medium sized bowl.  Using a potato masher (or fork), gently smash the tomatoes and garlic to form a chunky sauce.  Serve over the gnocchi and enjoy!

 

 ~ Sara :)

 

 

 

 

 

 

 

 

 

 

 

We have chickens!

Big news at our homestead - not a recipe, but definitely food related!

 

We brought home eight baby chickens a week ago.  When we bought our house last summer, we figured it would be a couple years before we took the plunge and started raising chickens.  But, when we realized we're eating 2-3 dozen eggs per week (and that's just breakfast!), we decided that now was the time.

 

 

I am loving our new additions and anxiously await to reap their rewards!  Oh, how nice it will be to walk into our backyard for fresh eggs!

 

 

I'll be blogging more about the chickens as well as our coop (in progress) on my other blog.  Please come and follow along!

 

~ Sara :)

Enchilada Sauce

Mmmm.....we love Mexican food here in the Hayes house!  Enchiladas are one of our absolute favorites.  I really wanted to make some, but since we're doing our Processed Free February, that meant I needed to make the sauce from scratch.  This sauce was great!  Much better than anything you can get in a can.  It does take some time from start to finish, but doesn't require a lot of attention.  Sauté....simmer....blend....voila!

Don't forget to whip up a batch of tortillas for those enchiladas too!

Enchilada Sauce
Makes approximately 2 cups

Ingredients:

2-4 dried chilis (cayenne, ancho, poblano, etc.) depending on your desired heat

1 medium onion, diced

3 garlic cloves, minced

1 tbsp olive oil

1 lb tomatoes, seeded and diced

1 tsp cumin

1 tsp chili powder

1 cup water

1 cup vegetable broth

1/2 tsp salt

1/4 tsp black pepper

Directions:

1.  Remove the stem and seeds from the peppers by carefully cutting them open vertically and scraping out the ribs and seeds.  Cut them into one inch chunks.  Heat a Dutch oven or large pot over medium heat.  Add the chilis and gently toast over dry heat until they begin to turn brown, about 5-10 minutes.  Add in the olive oil and onions and sauté until the onions begin to turn translucent.  Add in the garlic, tomatoes, chili powder and cumin and sauté for an additional 3-5 minutes.

2.  Add the salt, pepper, water and vegetable stock to the pot.  Bring to a simmer, lower the heat and allow to simmer for about 60 minutes, stirring occasionally. 

3.  Using an immersion blender, or working in batches with a food processor or blender, puree the sauce to desired thickness.  You can make it as smooth or as chunky as you'd like.  Once pureed, taste and add more seasoning if needed.  You're ready for some homemade enchiladas!  Enjoy!

Enchiladas

Enchiladas, although time consuming, are one of our favorite meals.  And, it's one of the few things I will actually eat leftover....if there are any left over!  You can put anything you'd like inside these.  Generally, I keep these vegetarian, but sometimes I make some with shredded chicken for Jason.  You could also add shredded beef, ground beef, pork, etc.  These are an ultimate comfort food.

Enchiladas
Makes 4 servings

Ingredients:
1 bell pepper, diced
1 small onion, diced
1 cup brown rice, cooked
1 cup cooked black beans
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
10 tortillas
1-2 cups enchilada sauce

2 cups cheese (I like cheddar or Monterey Jack)

Directions:

1.  Preheat the oven to 350°.  Put everything except the tortillas, enchilada sauce and cheese in a medium bowl and combine.*  Coat the bottom of a large casserole dish with 1/4-1/2 cup enchilada sauce.  Begin forming the enchiladas by placing a couple large spoonfuls of the filling into the center of a tortilla.  Roll it up and place it in the prepared dish, seam side down.

2.  Once all of the enchiladas are made, cover them with additional sauce (use however much or little you like) and top with cheese.

3.  Cover with foil and bake for 20 minutes.  Remove foil and continue to bake until cheese is melted and sauce is bubbly, about 10 minutes.  Remove from the oven, serve and enjoy!

 

*If you like your veggies a little softer, sauté them in a tsp of olive oil for 5-10 minutes before adding them to the rice and beans.

Black Bean and Quinoa Burgers

 

Even though I'm a vegetarian doesn't mean I don't love a good burger!  I've never been a huge fan of frozen vegetarian "meat" substances.  They're full of so many things I can't even pronounce!  I've tried a few different variations of veggie burgers before, but this one may be *the* one.  Not to mention it's chocked full of protein.  Can't beat that!

 

Black Bean and Quinoa Burgers

Makes 4 patties

 

Ingredients:

1/4 cup uncooked quinoa

2 cups black beans

1 egg

1/2 cup bread crumbs

1/4 cup bell pepper, minced

1/4 cup onion, minced

3/4 tsp garlic powder

1/2 tsp seasoned salt

1/4 tsp black pepper

1 tbsp olive oil

Directions:

1.  Cook the quinoa in 1/2 cup of water as directed on the package.  While the quinoa is cooking, mash the black beans and egg in a large bowl with a fork or potato masher.
 

2.  Once beans are mashed and combined with the egg, add in the additional ingredients.  Mix well and score the mixture into four equal parts; make into patties.

3.  Heat the olive oil in a pan over medium-high heat.  Cook patties for 3-5 minutes per side.  Or, wrap individually in Saran Wrap and freeze.  Enjoy!

 

Flour Tortillas

Are you ready to never want to eat store bought tortillas again?  If you're not, I highly recommend never making these because they are amazing.

 A-maz-ing.

These are so simple to make.  I use my stand mixer (with the paddle attachment) and a tortilla press.  You could definitely make the dough by hand and either roll them out with a rolling pin or flatten them by hand.

Flour Tortillas

Makes about 16 tortillas

Ingredients:

2 cups all-purpose flour

1 tsp salt

1/4 tsp baking powder

2/3 cup cold butter, cubed (or lard if you want them more authentic and non vegetarian)

2/3 cup warm water

Directions:

1.  Mix together the dry ingredients until just combined.  Cut in the butter until the dough starts to look crumbly.  Add in the water and mix until the dough comes together. 

 

       

2.  Roll the dough into golf ball sized balls and place on a floured surface.  Cover with plastic wrap and let rest for at least 30 minutes or up to two hours.

 

3.  Place a ball of dough between plastic wrap (I like to use a gallon-sized storage bag cut in half) and press it in to a tortilla.  Or, if you're like me, have your sous chefs do it!

 

4.  Carefully peel the tortillas from the plastic and place on a hot, ungreased skillet or cast iron pan.  Cook for 1-2 minutes per side, until the tortilla begins to brown and char.

5.  Remove the warm tortillas and wrap in a kitchen towel while cooking the remainder of the tortillas.  Serve immediately and enjoy!