Carol's Beef Stroganoff

3lbs stew meat
1 onion, sliced into half rounds, then thirds
1lb fresh mushrooms, sliced thickly
1-26oz can, cream of mushroom soup
1/2 cup water
3 cloves garlic, minced
1 TB Worcestershire sauce
2 tsp powdered beef bullion
1/2 cup red wine (I used Pinot Noir)
1/2 cup all purpose flour for dredging
1 cup sour cream

1. Sautee onions until soft and a bit brown, add mushrooms and garlic and sautee until soft - put into crockpot.  In the same pan, coat beef in flour and fry on all sides.  Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Add all other ingredients and stir well.  
2. Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream at the very end.   
3. Serve over buttered egg noodles.  

Short Ribs Dry Rub

• 1/4 cup smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 5 pounds (2- to 2-1/2-inch-thick) flanken-cut beef short ribs
• BBQ Sauce - for grilling
• For the ribs:
• Place all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
• Heat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
• Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
• To grill the ribs:
• Heat a gas or charcoal grill to medium (about 350°F to 450°F).
• Place the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 minutes until the sauce has thickened and formed a glaze and the ribs are heated through, about 20 minutes total. Transfer the remaining sauce to a serving bowl and serve with the ribs.

Thai Corn Chowder

Thai Corn Chowder

Based on the recipe by: http://www.simplysogood.com/2010/10/thai-corn-chowder.html

For the Broth:

4 ears corn
1 cup red-skinned potato (chopped)
½ cup scallions, chopped
1 tablespoon ginger, chopped
4 cloves garlic, smashed
8 black peppercorns
2 stalks lemon grass, cut into pieces and smashed
6 cups chicken stock

For the Chowder:
4 tablespoons butter
Reserved corn kernels
2 cups red-skinned potatoes, diced
2 serrano, seeded and diced
1 tablespoon fresh ginger, minced
2 cups Thai chicken broth (from above)
1 (13.5-ounce) can coconut milk
16 fresh basil leaves, chopped
16 fresh mint leaves, chopped
¼ cup cilantro, chopped
Juice of ½ lime
Salt and pepper to taste

Garnish:
¼ cup scallions, chopped
1 tomato, seeded and diced


Broth:
Cut off the corn kernels; set the kernels aside. In a larges stock pot add remaining ingredients for the broth. Bring to a boil, cover then simmer for 1 hour. Strain the broth, pressing out as much liquid as possible. Discard solids.


Chowder:
In a large pan, melt butter add reserved corn kernels and potatoes. Season with salt and pepper. Cook until slightly soft, about 5-10 minutes. Add ginger and jalapeno; cook 3-5 minutes. Add 2 cups of the broth and bring to a boil. Cover and simmer for about 10 minutes. Add coconut milk, basil, mint and cilantro. Taste, season with salt and pepper, if needed. Stir until simmering. Remove from heat and add lime juice. Serve and garnish with chopped tomatoes and scallions.

Makes 4 servings.

Korean Tacos - Slow Cooker Recipe

 3-4 pounds beef roast (I used a trimmed chuck roast)

1/2 cup brown sugar

1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

1 head garlic (peeled, but leave cloves intact--approx 10 cloves)

 1/2 onion,sliced thinly and sauteed until soft

1 inch fresh ginger root, peeled and grated

2 tablespoons seasoned rice wine vinegar

1 tablespoon sesame oil

1 whole jalapeno, diced (or serrano if you want it a bit hotter)

The Directions.

Use a 6-quart slow cooker. Soften the onions first - it softens the overwhelming onion flavor.

Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas with shredded cabbage salad and white or brown rice.

 

Asian Coleslaw

6 tablespoons rice wine vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root 1 1/2 tablespoons minced garlic

9 cups shredded napa cabbage 2 red bell peppers, thinly sliced 2 carrots, julienned 6 green onions, chopped 1/2 cup chopped fresh cilantro

Directions:

1.	In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2.	In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Peach Crisp

Ingredients

For the filling:
5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt

For the topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Special equipment: 6 (6-ounce) ramekins

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe.html?oc=linkback

Preheat the oven to 350 degrees F.

For the filling:

Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

For the topping:

Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Chile Verde, Beans and Rice

Chile Verde:
Based on:  http://davidsfreerecipes.com/chili-verde

Sauce:
1 1/2 lbs. fresh tomatillos
1 big onion
2 green or Anaheim chili’s or pablanos
1 serrano chili (more if you want extra spice)
4 cloves fresh garlic ( peeled )
1/2 teas. salt
1/4 teas. pepper
1/4 teas. dry Mexican oregano
1/4 teas. sugar

Peel the outer shell of the tomatillos off and wash them to remove the sticky residue, cut them in half. Slice the onion into 8 equal size pieces. Slice your chili’s in half, remove the stems and de-seed them. Transfer your tomatillos, onion and chili’s along with the 4 cloves of garlic into a baking dish and bake in a preheated 350 degree oven for 1 hour to 1:15. Remove from the oven and let it cool slightly. Blend until smooth.

Pork:
2 1/2 to 3lbs. pork loin ( 1in. cube )
1 tbsp.  salt
1 1/2 teas.  pepper
1 teas.  garlic powder
2 teas.  chili powder
1/4 teas.  cumin
4 tbsp.  olive oil

Once the sauce is done, brown the meat on all sides (should take about 20 mins), add the sauce and add 2 1/2 cups of water.  Simmer for 2 1/2 hours.



Refried beans
1lb pinto beans
1/4 cup of lard, bacon fat or pork fat
1 onion
4-6 cloves garlic
1 TB chili powder
1-2 tsp cumin
1-3 tsp seasoned salt
1-2 cups reserved liquid from boiling beans

Directions:
Pick through beans.
Soak pinto beans overnight.
If not overnight,  boil for 2 mins and then let sit for 1 hour.  Drain and boil per instructions.

Boil for 2-3 hours until the beans are soft.  Once done, drain reserving some liquid.  In pan sautee onions and garlic until soft, but not brown.  Add all other ingredients and stir until incorporated.  Mash/blend beans adding reserved liquid slowly until beans are the desired consistency.




Mexican Rice:
1 cup rice
1-2 TB oil
1/2 onion, finely chopped
1 tsp garlic salt
1/2 tsp cumin
1/2 cup (4 oz.) tomato sauce
2 cups chicken broth

Sautee onion in oil.  Add rice, continue to 'toast' rice for a few minutes.  Add all other ingredients, bring to a boil, cover and reduce heat.  Cook for 15-20 mins on low heat.  Fluff when rice is done.

Tikka Misala - Chicken Marinade

Spice Mixture

3 tablespoons toasted ground cumin

3 tablespoons toasted paprika

2 tablespoon toasted ground coriander seed

2 teaspoon ground turmeric

1 teaspoon cayenne pepper

Mix all spices together.

6 Tablespoons of spice mixture

8 cloves garlic, grated on the medium holes of a box grater

2 tablespoons fresh ginger, grated on the medium holes of a box grater

2 cups yogurt

1/2 cup fresh juice from 4 to 6 lemons, divided

1/8 cup Kosher salt

Add ingredients in a plastic bag along with chicken pieces, and marinate 4-8 hours.  Wipe off marinade, and grill until chicken is cooked.

Masala Sauce

4 tablespoons butter or ghee

4 tablespoons minced garlic

2 tablespoons grated ginger

1 large onion, thinly sliced

3 tablespoons of spice mixture, recipe above

1 (28-ounce) can whole peeled tomatoes, roughly mashed

1/2 cup roughly chopped cilantro leaves and tender stems

¼ cup lemon juice

1 cup heavy cream

Heat butter or ghee in a large Dutch oven over medium-high heat until melted and foaming subsides. Add onions, remaining 4 tablespoons grated garlic, and remaining 2 tablespoons ginger. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes. Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon. Simmer for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches.

Stir in cream and remaining quarter cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.

 

Lowfat Tikka Masala

2 tsp canola oil or you could use butter

1 small onion, minced

1 tbsp fresh ginger, grated

3 cloves garlic, crushed

1 1/2 cups crushed tomatoes

4 oz fat free yogurt (I used Chobani)

1/2 cup 1% milk

1 tbsp cumin

1 tbsp garam masala
1 tsp turmeric (optional)

1/2 tbsp chili powder

salt to taste

4 tbsp fresh cilantro (or to taste)

Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10 - 15 minutes or until cooked through. Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.