Garbanzo Curry on Couscous

Let me make one thing perfectly clear - I have never been to India. Therefore, my knowledge of Indian-spiced foods (known as "curry" in most of the English-speaking world) is second- or third-hand. I love to eat at Indian restaurants, and I love to cook from my Indian cookbook. This is an all-time favorite recipe in our home - simple, tasty, and exotic. -Jake.

Update 6/12/14: Last night I was making this dish and I tried a little variation: instead of broth (in the curry) I used tomato juice, and I added about a tablespoon of minced fresh ginger with the garlic. Both changes made for a great improvement!

Ingredients

• 2 teaspoons canola oil
• 4 cups cut fresh vegetables - bell peppers, zucchini, carrots, celery, broccoli, red onion . . .
• 3 cloves garlic
• 2 cups vegetable broth, divided
• 1 1/2 teaspoons curry powder (and like last time, I still like McCormick brand, although you could make your own)
• 1 can (15 ounces) garbanzo beans (aka chickpeas), drained and rinsed.
• 1/3 cup golden raisins
• 1/4 to 1/2 teaspoon salt (to taste)
• 3/4 cup couscous
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced or slivered almonds, toasted

Directions

Over medium-low heat, heat oil in large saucepan. Add vegetables and sweat for 5-10 minutes, or until the veggies are slightly softened. Add garlic, cook 1 minute (until fragrant). Stir in 1 cup broth, curry powder and red pepper. Bring to a boil. Reduce heat, cover the simmer for 5 minutes. Stir in garbanzo beans, raisins, and salt. Cover and simmer for 2-3 minutes or until vegetables are tender.

Over medium high heat, bring 1 cup of broth to a boil in a sauce pan. Stir in couscous. Remove from hear and let stand for 5 minutes. Stir in cilantro and almonds with fork to fluff the couscous. To serve, spoon couscous into bowls then top with garbanzo curry.

Veggie Coconut Curry

I love curry! Although I know that most things in America called "curry" aren't really from the subcontinent, I love the flavor profile that American "curry powder" brings to any dish. Add coconut milk, and you almost feel like you're in Asia.

Ingredients

• 1 tablespoon olive oil
• 1 small/medium onion, frenched (see this old post if you're not sure what that means)
• 1 red bell pepper, seeded and sliced
• kosher salt
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon white pepper (or black)
• 1 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon sweet paprika
• 4 cups chopped mixed veggies (broccoli, cauliflower, carrots, asparagus, green beans, etc.)
• 1 can (14 ounces) coconut milk. (It could be homemade.)

Directions

Heat olive oil in a large skillet over medium-high heat. When it starts to shimmer, add onion and bell pepper with a pinch of salt. Cook until the onions are softened and start to brown around the edges, about 10 minutes. Reduce heat to medium and continue to cook, until the onions are golden brown, about 10-15 more minutes. Add garlic, ginger, pepper, curry, coriander, cumin, turmeric, and paprika, stirring to combine. Once the spices are fully mixed, stir in the veggies and coconut milk. Once the coconut milk is bubbling, cover, reduce heat to medium-low and simmer for another 10-15 minutes, until the veggies are cooked. Serve over cooked rice, couscous or quinoa (which is my favorite).

Repost: Chipotle Sweet Potatoes

Editor's Note: This is a repost from 2008. Still good!

You know how at most family gatherings, the sweet potatoes end up covered in marshmallows and brown sugar? Well even though sweet potatoes are sweet, they also work equally well in spicy dishes. Here is a recipe I adapted from Good Eats on the Food Network.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1 inch cubes.
• 1 teaspoon kosher salt.
• 1/2 teaspoon black pepper.
• 1/2 teaspoon smoked paprika.
  
• 1-2 canned chipotle chillies, chopped (there are generally several whole chilies in one can).
• 1 tablespoon adobo sauce (from the canned chilies). This stuff is very spicy, so use less (or leave it out) if you like your food mild.
  
• 2 tablespoons butter.
• 2 tablespoons sour cream.

Instructions
Put the sweet potatoes in a steamer. If you do not have an electric steamer, you can use a metal colander set inside a large pot with a couple of cups of gently boiling water in the bottom (do not let the water come up through the bottom of the colander). Cover and steam for 20 minutes, or until the potatoes are soft (but not mushy). Drain off water and put potatoes back in the pot (or a large mixing bowl if you used an electric steamer). Add remaining ingredients and mash together with a hand masher. Using an electric mixer is not recommended, as sweet potatoes will turn pasty/gluey if over-beaten. Serve with minced chives or green onions (or even onion rings!).

Popover w/ Lemon Chicken Sauce

Popovers are an interesting pastry. They're not leavened by yeast or chemicals, but by water evaporating into steam, so it's important to put them into a very hot oven so they poof up right. That poofiness makes for a large cavity that is great to fill with both sweet and savory sauces. In addition to the way described here, you could also pour the batter into a popover pan to make individual servings.

Ingredients

Popover

• 4 tablespoons butter, divided
• 1 cup milk
• 6 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
  

Filling

• 1 tablespoon butter
  
• 2 carrots, peeled and chopped
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup green beans, chopped
• 2 tablespoons lemon juice
  
• 1 can (10.5 oz) condensed cream of chicken soup
• 12 oz chopped cooked chicken breast
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dill weed
  
• 2 ounces shredded Cheddar cheese

Instructions

Popover:
Heat oven to 450 degrees. Put 2 tablespoons butter in a 9x9 glass baking dish and let it melt in the hot oven. Meanwhile, melt remaining 2 tablespoons butter and add to a blender bowl with milk, eggs, and salt. Blend for 30 seconds on high until well combined and frothy. Carefully add flour. Blend on low for 30-60 seconds, just until there are no lumps left (over-mixing the flour will make for bad popovers). Pull the baking dish from the oven and swirl around so the butter coats the bottom. Pour in the batter and return to oven. Bake for 20 minutes then reduce the oven temperature to 350 and bake for 10-15 minutes more, or until poofy and golden brown.

Filling:
Melt the butter in a large skillet on low heat. Sweat the carrots, onion, bell pepper, and green beans with a heavy pinch of salt for 10 minutes, or until the veggies are softened. Stir in remaining ingredients and simmer for 2 minutes until cheese is melted and the sauce is completely mixed. Pour filling on top of popover, cut into wedges, and serve.

Breaded Eggplant and Eggplant Parmesan

I discovered a recipe for Eggplant Parmesan at Sunflower Market on the recipe board (hidden, it's on the way to the water fountain). My boys love it and request it every time they hear that eggplant is on sale.

Although, we call it Eggplant Parmesan, for the Allergics it's really Breaded Eggplant, since I leave out the cheese.  I bake on two sheets, Breaded and Parmesan, to avoid any cross contamination ;)

2 eggplants (about 2 pounds total)

3 egg whites or 2 eggs

3 tablespoons water

1 cup whole wheat bread crumbs

1/2 cup freshly grated Parmesan cheese

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

1/4 cup fresh basil leaves, chiffonade

2 1/2 cups tomato sauce

3/4 cup grated low fat mozzarella cheese

Preheat oven to 400 degrees. Spray 2 baking sheets with oil.

Cut eggplants cross wise into 1/4 inch thick slices

Whisk egg whites and water in a shallow dish until frothy.

Combine bread crumbs, kosher salt, pepper, (and Parmesan Cheese) in another shallow dish.

Dip eggplants slices into the egg mixture, then coat with the bread crumb mixture. Discard any leftovers of either mixture.

Arrange eggplant discs in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant discs over, and bake until crisp and golden, about 15 minutes longer.

Stir basil into tomato sauce. Spread the sauce over the eggplant slices (and sprinkle with mozzarella cheese). Bake until sauce bubbles and the cheese is melted.

Serve with a side of sauced pasta and garlic bread. 

Makes 24+ slices (which easily feeds my family of 6)

You can also use zucchini, sliced in long strips. Mmmm.

Green Tomato Pickles

Where I live (Utah), the weather is not exactly perfect for Tomatoes. The Springs are chilly and the Summers are short, so during some years the tomatoes don't all get to ripen before temperatures get to freezing. Unless you want to waste those green tomatoes you have to figure out how to eat them. Most people have heard of fried green tomatoes (thanks to the movie), but green tomato pickles are quite tasty too.

Ingredients

• 4-6 Green Tomatoes, sliced into 8-10 wedges each
• 1 large yellow onion, sliced thin
• 1 cup water
• 1 cup cider vinegar
• 1/2 cup champagne or white wine vinegar
• 1/2 cup sugar
• 2 1/2 tablespoons kosher salt
• 1 teaspoon whole mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon pickling spice
• 1/2 teaspoon ground turmeric

Directions

Place the tomatoes and onions in a large glass jar (or other non-reactive vessel). Bring the remaining ingredients to a boil in a stainless steel saucepan. Reduce heat to medium and simmer for 3-4 minutes. Fill the jar with the pickling liquid. Seal tightly and let cool on the counter for 1 hour. Refrigerate for 3-5 days. They keep for 3-months in the fridge.

Three Bean Stew

So I'm putting on my Seinfeld hat: What's the deal with three bean salad? Why don't we ever see other foods with three beans: Three bean burritos? Three bean baked beans? Three bean hummus? If three beans is good for salad, we must make it good for other things too - like stew! I love bean stew. Normally you see soups and stews with only one kind of bean: canellini (minestrone), pinto (chili), red (jambalaya). Well here we have it: Three Bean Stew. The base recipe is vegetarian, but you could add grilled and sliced sausage (like kielbasa), bacon bits, or ham (practically any pork product!) if you wanted some extra meaty goodness.

Ingredients

• 2/3 of a cup each of dried pinto beans, red beans, and garbanzo beans (chickpeas)
• 8 cups of water (use filtered if your tap water tastes funny)
• 2-4 cups leftover vegetable parts (celery and bell pepper tops, carrot sticks, onion slices, parsley stems, or other aromatic veggies, see note below), roughly chopped
• 4-6 garlic cloves, smashed
• 2 bay leaves
• kosher salt
• 2 tablespoons olive oil
• 1/2 cup each of onion, celery, carrot, and red bell pepper, cut into a large dice
• 1/4 cup flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon fresh ground black pepper
• 1-2 tablespoons lemon juice (from half a lemon)

Directions

Soak the beans in the water overnight. Make sure that as the beans soak up the water, there is enough to keep them fully submerged at all times. Do not let the beans soak for more than 24 hours or they will start to become mushy and flavorless.

Put the leftover veggies, bay leaves, and garlic in a cotton stuffing bag. Put the veggie bag, beans (with their soaking water), and 2 tablespoons kosher salt together in a stock pot. Bring to a boil and then simmer, covered, for 1-2 hours, or until the beans are cooked, adding more water as necessary to keep them covered. (They will not be a mushy as canned beans. They should have a pleasant toothiness when cooked correctly, but they will not be crunchy.) Remove the veggie bag and discard (the veggies, that is, not the bag - it can be washed and reused). Drain the beans in a colander, catching the cooking broth in a bowl. Reserve the beans and broth for later.

Heat the olive oil in the stock pot over medium heat. Sweat the remaining diced veggies with a heavy pinch of kosher salt for 3-5 minutes, or until the carrot starts to soften but is still a little crunchy (do not brown the veggies - turn the heat down to medium low if necessary to avoid frying or sauteeing). Using a fine mesh strainer, sift the flour over the veggies, stirring to evenly coat them. Continue to cook over medium-low heat until the flour starts to brown, another 3-5 minutes. Slowly pour in all but 1/2 cup of the broth, stirring constantly. Stir in the thyme, sage, and pepper. Add all but 1/4 cup of the beans and bring to a simmer. Meanwhile, blend together the reserved beans and broth in a blender or food processor and pour the mixture back into the stew (you can skip this step and just pour all the broth and beans into the stew if a thinner consistency is desired). Season with more salt and pepper to taste, add the lemon juice, and simmer for another 3-5 minutes, until the stew reaches a desired thickness (it will thicken slightly as it cools). Remove from heat and serve over rice with hot sauce on the side.

Note

Cooking the beans with the leftover veggie parts basically turns the bean cooking liquid into veggie broth, saving you from having to buy some and using up a bunch of vegetables you were probably going to throw away. If you don't have any leftover veggies (for example, you gave them all to your potbellied pig), you could add 1-2 cups of vegetable broth to the soaking liquid before boiling the beans, as well as using additional broth to top off the beans if too much liquid cooked into the beans or evaporated. Back to ingredients.

Brats with Peppers and Onions

Now that fall is upon us, we must consider tailgating! Fall is my favorite time of year to be outdoors - the crisp air, the smell of leaves on the grass, the awesome power of 300-pound offensive linemen crushing a linebacker...it makes you almost giddy with excitement! Great tailgating is all about preparation: it's hard to do a lot of cooking over a portable grill. To be successful, you must do as much cooking as possible at home, then use the grill as a last-minute finisher. Brats are a great example of this technique.

Ingredients

• 4 bratwurst sausages
• 1 bottle beer (regular or non-alcoholic)
• 1 red onion, frenched
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 2 tablespoons canola oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 hoagie rolls
• 1 bottle of mustard (regular or spicy)

Directions

At home: Simmer the sausages in the beer over medium-low heat for 10-15 minutes, until they reach an internal temperature of 160 degrees. Tightly wrap in plastic and store in a sealable container in a refrigerator or cooler until grill time. Put the peppers and onions on a large piece of aluminum foil. Add the oil, salt, and pepper and toss to evenly coat. Spread the veggies into a single layer and seal the foil into a packet not wider than your grill. Refrigerate with the brats and proceed to the grill location.

Grill time: Heat the grill for direct heat (all burners on high for gas grills). Put the veggie packet on the grill, flipping once per minute for 5-10 minutes, or until the veggies are cooked and caramelized (if using charcoal, you can put the packet right on the coals). Grill the brats for 2 minutes per side, until nicely browned. Toast the buns for 30-60 seconds. Place a sausage in each bun with mustard and veggies.

Note: If you're just having this at home, you can forgo the grilling and do this on a griddle or flat top. Just sautee the veggies over high heat, brown the brats, and toast the buns in the oven or broiler.

Kielbasa with Cabbage, Apples, and Sweet Potatoes

I know, the title isn't very creative, but it sure is descriptive! No "Cabbage Surprise" or other such nonsence. I like to know what I'm getting in a recipe up front, and this certainly delivers. Now, a couple of notes on this recipe: The sweet potatoes can be steamed any time from immediately before doing the rest of the dish, up to a day or two before, so don't get discouraged at the extra prep (I originally encountered this dish with canned sweet potatoes - don't be tempted to use them!) Second, if you like beer with your sausage (and if you're a beer drinker, I assume you do!), you could substitute the apple cider in the recipe for a bottle of beer for a more earthy (i.e. beer-y) flavor. I am not a beer drinker, so I'll stick with the cider for myself.

Ingredients

• 12 ounces steamed cubed sweet potatoes, cooked al dente (not all the way soft)
• 8 ounces unsweetened apple cider
• 2 tablespoons dijon mustard
• 1 teaspoon caraway seeds
• 6 cups coursely shredded cabbage (about 1/2 of a head)
• 1 teaspoon kosher salt
• 1 pound fully-cooked keilbasa sausage, cut on the bias into 2-inch pieces
• 2 granny smith apples, peeled, cored, and cut into 1-inch wedges (toss the pieces in a couple of teaspoons of lemon juice to prevent browning if they'll sit for more than 5 minutes before cooking)
• 1/2 teaspoon freshly ground black pepper (optional)

Directions

Bring the cider, mustard, and caraway seeds to a boil over medium-high in a large skillet. Add the cabbage and salt. Reduce heat to medium and cook until the cabbage starts to wilt down, 5-10 minutes. Add the kielbasa, apple, sweet potato and pepper. Gently stir to combine and cook for another 2-5 minutes, or until the apples and cabbage are crisp-tender but not raw.

Marinated Potato Salad

If you want your potato salad to have lots of flavor, you really should start it at least 8 hours before you want to eat it. This gives the vinegar enough time to really penetrate the potatoes and give it some underlying acidity before putting on the creamy mayonnaise dressing. I guarantee that no one will think this salad is bland!

Ingredients

• 2 1/2 pounds red potatoes, cleaned but not peeled
• kosher salt
• 3 tablespoons cider vinegar
• 3/4 cup mayonnaise (homemade would be nice)
• 1 teaspoon mustard powder
• 1/4 cup finely chopped fresh parsley
  
• 1 tablespoon finely chopped fresh tarragon
• one half to one whole clove garlic, sliced as thinly as you can
• 2-4 tablespoons diced dill pickles or dill pickle relish, to taste
  
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/2 teaspoon fresh ground black pepper

Directions

Place potatoes in a large pot. Add just enough cold water to cover by 1/2 inch and add a very heavy pinch of kosher salt per quart of water. Bring to a gentle boil and cook, uncovered for 20-30 minutes, or until the potatoes are just soft - do not overcook. Gently drain and rinse under cold running water for 30-60 seconds, until just cool enough to handle with a tea towel. Rub the skins off with the towel, being careful not to mash them. Once peeled, slice into 1/2 inch slices and put into a large plastic bag with the vinegar. Marinate for at least 8 hours, up to 1 day.

Mix together remaining ingredients in a large mixing bowl with a couple of pinches of kosher salt (to taste). Gently fold in marinated potatoes and any vinegar left in the bag. Chill for at least 1 hour before serving.

Note: Other herb combinations can be used instead of parsley and tarragon. You could also use basil and thyme, mint and dill, or cilantro and oregano. Just add whatever fresh herbs you think you might like 1-2 tablespoons at a time until you think the flavor is strong enough!

Foil Dinners

Cooking in foil has a lot of advantages: very little mess to clean up, it's very moist and juicy, and it can be done outdoors without a kitchen. Since I'm going camping, I thought I'd share my recipe for a great foil dinner that makes camp cooking a snap.

Ingredients (per person)

• 8 ounces ground chuck or sirloin (do not use round - it's too dry!)
  
• 1/2 small envelope instant onion soup mix
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
  
• 1 small clove garlic, pressed/minced fine
  
• 1/4 teaspoon red chile flake
• 1/2 small onion, sliced thin
  
• 1 carrot, quartered and cut into 2 inch sticks
• 1 potato, sliced thick
• 1 teaspoon kosher salt, divided
  
• 1 teaspoon black pepper
• 2 tablespoons water

Directions

Mix the ground chuck, soup mix, Worcestershire sauce, mustard, garlic, and chile flake in a medium bowl with your hands until combined, working it into a large loose patty about 2 inches thick (do not tightly pack the meat together). On the middle of a 18 x 24 inch piece of aluminum foil, combine the carrots and onions in a pile that is roughly the same diameter as the beef patty (if not a little bit larger). Drizzle the water onto the vegetables and sprinkle with half the salt and pepper. Place the beef patty on top of the pile. Season the potatoes with the remaining salt and pepper and place on top of the beef. Tightly wrap up the foil, making a pouch - I like to crimp together the sides over the center line of the foil and then fold over the top and bottom flaps. At this point you can either bake your pouches in the oven for 30-45 minutes or you can put it on a bed of coals in a grill or campfire for 25-35 minutes per side, or until the meat reaches 150-160 degrees. Remove from heat and let rest for 10 minutes before serving in the foil pouches.

Quick Pork Stir-Fry

Sometimes you don't have time to do a big production dinner. That's why I keep a few "essentials" in the freezer at all times. Some leftovers combined with frozen vegetables and some pantry staples make for a quick and tasty dinner that even kids will eat.

Ingredients

• 2 packages Ramen noodles (since you're not using the seasoning, it doesn't matter which kind)
  
• 2 tablespoons sesame oil
• 1 pound frozen stir-fry vegetables (I like Western Family's "Premium Stir Fry")
  
• 8 ounces leftover roast/grilled pork (loin, tenderloin, chops, etc.), cut into 1-inch cubes
• 2/3 cup soy sauce
• 1/3 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon white pepper (or black)
• 1 tablespoon garlic, pressed or minced fine
• 1 tablespoon finely minced or grated fresh ginger
• 1 tablespoon cornstarch

Directions

In a medium bowl, soak the Ramen noodles in plenty of hot tap water. Have a colander handy so you can drain them quickly. Mix the soy sauce, broth, vinegar, sugar, pepper, garlic, ginger, and cornstarch in a lidded jar. Seal and shake vigorously to evenly distribute the cornstarch and remove any lumps. Heat the sesame oil in a large saute pan over high heat (or use a wok if you have a wok burner, but please don't use a wok on a normal kitchen rangetop!). When the oil just starts to smoke, add the vegetables. Stir so the vegatables are a spread out as possible, to maximize evaporation of the water that melts off. Continue to cook, stirring frequently, until the vegetables are completely hot and start to soften. Add the pork and cook until heated through, 30 seconds to a minute. Give the sauce a final shake (to ensure the cornstarch hasn't settled) and add to the pan. Cook for 30 seconds, or until it has thickened slightly. Quickly drain the noodles and add to the pan. Gently toss to evenly break up/distribute the noodle bricks and coat the noodles in the sauce. Serve immediatley.

Barley-Mushroom Risotto

Normally, risotto is a rice dish (in fact, an Italian would say that you can't make risotto unless it's with rice). However, any grain that releases starch and absorbs liquid as it cooks can be made into risotto (or a least a risotto-like porridge). The barley and mushrooms in this recipe give the dish a earthy richness that is almost beefy. You could make this as a main dish for a light supper or it would go great as a side dish to almost any meat - especially steak!

Ingredients

• 4 1/2 cups low-sodium vegetable or chicken broth (I like the vegetable better)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 8 ounces sliced mushrooms
• 3/4 cup uncooked pearl barley
• 1 large red pepper, chopped
• 2 cups packed chopped spinach, kale, or other greens
• 1/4 cup grated Parmesan cheese (use the good stuff, not from the green can!)
• 1/4 teaspoon (to taste) fresh ground black pepper

Directions

Bring broth to a boil in a saucepan or kettle. Reduce heat to low and keep it hot.

Heat oil in large saucepan over medium high heat until shimmery. Add onion, mushrooms, and a small pinch of salt. Cook, stirring occasionally, for 6-8 minutes, or until the mushrooms have browned and the onions are fully cooked. Add barley and cook for 1 minute. Add 1 cup of broth and simmer, stirring occasionally, until it is almost completely absorbed. Add more broth 1/4 cup at a time, stirring constantly at a simmer until each addition is absorbed before adding the next 1/4 cup. After 20 minutes of this, add bell pepper and continue adding/stirring broth. There should be about 30 minutes total cooking time. When the last addition of broth goes in, add spinach and simmer until the spinach is cooked and the barley is tender. Stir in cheese and black pepper and serve.

Beef with Cabbage and Carrots

Who hasn't had some leftover ground beef that needed to be cooked up? This recipe only takes a few minutes to cook up and uses up leftover meat and vegetables that you were just going to throw out anyways. If you don't like/have carrots and cabbage, you could use bell peppers, broccoli, zucchini, or anything else you would stir-fry.

Ingredients

• 3/4 pound ground beef
• 4 cups shredded cabbage
• 1 large carrot, cut into matchsticks
• 1/2 teaspoon caraway seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons seasoned rice vinegar (AKA sushi vinegar)

Directions

Brown beef in a large skillet or wok over medium heat. Increase heat to medium-high and add cabbage, carrots, caraway, salt, and pepper. Stir fry for 5-10 minutes, or until the cabbage has softened. Add vinegar and cook for 30 more seconds. Serve immediately with rice.

Steak Dinner

Sorry about the late/missing posts over the last week. My work got kicked into high gear. To make up for it, you get not one recipe, but three today. Steak, Lemony Greens, and Baked Potato. This is a great meal for entertaining (for 2 couples or you and 3 guests) that can be done in less than 90 minutes total, with about 60 minutes of that time actively cooking or preparing food.

Steak Ingredients

• 4 Steaks such as T-Bone, Ribeye, or New York Strip, between 3 and 4 pounds total
• 1 tablespoon whole black peppercorns
• 2 teaspoons whole coriander seed
• 1 teaspoon dried rosemary leaves
• 1 teaspoon mustard seeds
• 5 teaspoons (1 tablespoon + 2 teaspoons) kosher salt
• canola or vegetable oil

Steak Directions

Grind together peppercorns, coriander seed, rosemary, and mustard in a spice grinder. Mix with the kosher salt in a small bowl. Take steaks from fridge, pat dry with paper towels to remove any surface moisture and gently rub both sides with the spice mixture. Let rest on a cutting board or sheet pan at room temperature for at least 30 minutes, up to an hour. Ensure the meat is at room temperature before grilling. While the meat rests, prepare grill for direct, high heat. Lightly brush both sides of the meat with canola oil. Grill for 2-5 minutes on a side, depending on how cooked you like your steak (130 for rare, 145 for medium, and there is no reason to cook it more than that!). Let rest at room temperature for 5-10 minutes before serving.

Potato Ingredients

• 4 large russet potatoes, washed and patted dry
  
• canola or vegetable oil
• kosher salt

Potato Directions

Preheat oven to 400 degrees. Poke the potato several times on all sides with a fork to let out steam. Rub the potatoes with oil and sprinkle with salt. Bake for about an hour, or until the skin is crispy and the flesh is soft.

Greens Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, sliced very thin
• 2 tablespoons minced shallot or red onion
• 1 teaspoon kosher salt
• 4 cups of washed, trimmed, and chopped kale
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons chicken or vegetable broth
• fresh ground black pepper

Greens Directions

Heat butter and oil in a large skillet over medium-low heat. When butter is melted, add garlic and shallot. Sweat the vegetables for 3-5 minutes, or until the onions have just started to soften. Increase heat to medium and add kale and salt. Saute for 2-4 minutes, or until the kale has just started to cook down and the garlic just starts to turn light brown (if the garlic gets too brown, it will get bitter so don't overdo this step). Add the lemon juice and broth, cover, and reduce heat to low. Simmer, stirring occasionally until the sauce has reduced and the greens are tender, about 5 more minutes.

Meal Organization

Season the beef first. Then get the potatoes in the oven. Wait 15 minutes and start the grill. As the grill heats up, do the greens. Keep them in the skillet on the lowest setting to keep them warm while you grill the meat. When the meat is done resting, pull the potatoes from the oven and plate everything on warm dinner plates.

Sausage and Cabbage Stew

Slow-Cooker recipes are nice when dinnertime is busy but you've got free time earlier in the day. I especially like vegetables, which get sweet and savory when slow-cooked.

Ingredients

• 1.5 pounds savory sausage such as Andouille or Kielbasa
• 2 large carrots, chopped into 1/2 inch pieces
• 2-3 red potatoes, cut into 1-inch cubes
• 1 red onion, frenched or julienned
• 2 cups vegetable or chicken broth
• 1/2 small head of cabbage, chopped or julienned (about 2 cups total)
• 1/2 teaspoon kosher salt
• salt and pepper to taste

Directions

Brown the sausage in a skillet set over medium-high heat. When browned, remove from skillet and cut into 1/2 inch slices. Put sausage, carrots, potatoes, onion, and broth and cook in a slow cooker set on high for 3-4 hours (6-8 hours for low). In a medium bowl, toss the cabbage with the kosher salt and let sit for 2 minutes. Dump the contents of the bowl into the slow cooker and simmer for another 10-20 minutes on high.

Corned Beef Breakfast Hash

The world's best breakfast. Or lunch. Or midnight snack. Seriously, this stuff is good! All the work you did when you brined and boiled your brisket is about to pay off.

Ingredients

• 3 tablespoons of butter
• 1 cup finely chopped bell pepper (red or yellow would be nice)
• 2 cloves garlic, pressed or minced
• 5 cups leftover boiled dinner, well drained and roughly chopped
• 1 teaspoon fresh chopped herbs, such as parsley, oregano, thyme, or cilantro
• 1/2 teaspoon fresh ground pepper

Directions

Melt butter in a 12-inch cast iron skillet (or some other very heavy-duty pan) over medium heat. Add the bell pepper and cook until it just begins to brown. Add the garlic and cook for 30 seconds, until it becomes fragrant. Add the leftover boiled dinner, herbs, and pepper and stir to combine. Press down with a spatula and place a heavy skillet, pie plate, or lid directly onto the hash, pressing down to firm things up and increase browning (you may want to lube whatever you use with butter or nonstick spray). Cook until browned, about 10 minutes. Stir up the hash, trying to get all the browned parts facing up, press down, and cook for another 5 minutes. Serve with fried eggs (I like mine nice and runny!).

Boiled Dinner

Common throughout New England, the boiled dinner is both economical and tasty. I definitely do not reserve this dish only for St. Patrick's Day - that's not nearly frequent enough for me!

Ingredients

• One Corned Beef Brisket, store bought or prepared according to Monday's recipe.
• 1 tablespoon black pepper, coarsely ground
• 1 teaspoon ground allspice
• 2 bay leaves
• 1/2 pound chopped carrots
• 1/2 pound chopped onion
• 1 pound red potatoes, peeled and chopped
• 1/4 pound chopped celery
• 1 small head cabbage (about 2 pounds), chopped

Directions

Thoroughly rinse the brisket under cold running water. Place the brisket, pepper, allspice, and bay in a large stock pot (at least 8 quarts in volume), with 3 quarts (12 cups) of water. Bring to a boil and then reduce heat to low. Simmer gently for 2 1/2 hours.

Add potatoes, carrots, and onions. Return to a simmer and cook for 15 minutes. Add the cabbage and cook for another 10-15 minutes, or until the potatoes are just fork-tender. Remove the bay leaves and serve.

Note
This might seem like it makes a ridiculous amount of dinner. Do not despair - leftover corned beef hash is good enough to justify making this dinner just for the leftovers!

Pot Roast and Veggies

Always a family favorite, the secret to great post roast with veggies is to not cook the veggies as long as the roast. A good, tender pot roast needs to cook for 3-4 hours, and potatoes will turn to mush if you cook them for that long. This method ensures a tender roast, as well as tasty veggies. You could also use parsnips, turnips, or other root vegetables instead of carrots and potatoes - just make sure you have 3-4 pounds of veggies that you like and they are cut into relatively small pieces.

Ingredients

• 1 large (4-5 pound) pot roast (chuck, brisket, or round)
• 4 cloves garlic, crushed or minced fine
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves, or 1/2 teaspoon ground thyme)
• 2 tablespoons kosher salt (plus more for gravy)
  
• 2 onions, sliced
• 1/2 cup beef broth (plus more for gravy)
  
• 2 teaspoons fresh ground pepper (plus more for gravy)
  
• 2 pounds small red potatoes (or you can cut large red potatoes in quarters)
• 1 pound carrots, cut into 1- to 2-inch pieces (or use "baby" carrots)
• 2 tablespoons Worcestershire sauce.
  

Directions

Lay the roast on a large sheet of aluminum foil (one big enough to seal the roast in, use two pieces crimped together in the middle if necessary). Rub the roast with garlic, thyme, salt, and pepper. Put half the onion slices on the foil underneath the meat and half on top. Crimp the ends of the foil together to seal up the roast and onions, leaving a small opening that you can pour the broth into. Add the broth and seal up the opening (tilt the roast so the broth doesn't spill back out!), making a tight packet of meat, onions, and broth. Put the roast in a roasting pan and put the pan in oven set to 250 degrees and cook for 3 hours.

Remove roast from oven and increase oven temperature to 350 degrees. Carefully dump the contents of the packet into the roasting pan (there will probably be more liquid than you started with, so don't spill!), making sure all the onions are mixed in with the juices. Arrange the potatoes and carrots around the roast in the pan (nestled into the juices as much as possible) and return to the oven for another hour, or until the veggies and roast are tender.

Place the roast on a carving board and tent with aluminum foil. Turn off the oven and put the potatoes and carrots in an oven-safe serving dish in the oven to keep warm. Strain the onions from the pan juices and skim off the fat (or use a fat separator). In a saucepan, heat the skimmed fat and enough vegetable oil to total 4 tablespoons over medium heat. Add 4 tablespoons flour and cook until it becomes light brown, stirring constantly. Combine skimmed pan juices with enough beef broth to total 2 cups liquid and slowly whisk into the hot flour/fat mixture. Bring to a boil, reduce heat to low, and simmer for 1 minute, until thickened (note: it will continue to thicken as it cools, so pull it from the heat when it's just a little bit thin). Stir in Worcestershire sauce, along with salt and pepper to taste (it may not need any salt if you used full-salt broth). Carve the roast and serve with veggies and gravy.

Beef and Ale Stew

I love to cook beef chuck in my slow cooker. After several hours with the low, moist heat, it is fall-apart tender and extremely flavorful.

Ingredients

• 3 pounds of beef chuck roast or stew meat, cut into 1 1/2 inch cubes
• 1 tablespoon peanut or vegetable oil
• 2 teaspoons kosher salt
• 1 cup sliced carrots (about 1/4 inch thick)
• 1 medium bell pepper, sliced into thin strips 1-2 inches long
• 12 ounces beer or ale (regular or non-alcoholic)
• 1 can (6 ounces) tomato paste
• 1 packet Italian dressing seasoning (.7 ounces)
• 2 teaspoons beef bouillon granules
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 1/2 teaspoon fresh-ground black pepper
  
• 1 pound mashed potatoes (if making homemade, don't use too much milk or cream - they need to be somewhat thick and hearty)

Directions

Toss beef with oil and salt in a mixing bowl. Heat a large skillet or fry pan over high heat. Working in batches (so as not to crowd the pan), sear the beef so it is brown on the outside (there may some smoke from the high heat, so open a window or turn on the vent). As each batch browns, place the beef in the (turned-off) slow cooker.

When the last of the beef is browned, reduce heat to medium and deglaze the pan with beer. Add tomato paste, bouillon, seasoning packet, Worcestershire, pepper, and sugar and whisk to combine, scraping all the brown bits off the bottom of the pan.

Add the vegetables and sauce to the beef in the slow cooker and stir to combine. Cover and turn slow cooker to high. Cook for 4 hours and serve over mashed potatoes.