Friday, November 19, 2010

cooking up some zest

I think I should post recipes here more often.  I cook every night with fresh healthy ingredients, and I seldom spend more than thirty minutes cooking.  I picked up eighty pounds of grass fed beef yesterday and kept about thirty of that.  I couldn't wait to have some and this recipe was perfect. Tonight we're having Italian Beef, which is simmering in the crock pot as I write.  The recipe is from my sis-in-law, but I don't like to buy seasoning mixes, so I did a bit of online investigation and simply added herbs and spices on my own.  I haven't tasted them side by side to compare, but mine is pretty good as is, so I'm unlikely to bother.

Zesty Italian Beef
  • beef shoulder roast (2.5#)
  • 1/2 bottle beer (This is the disadvantage of starting this at breakfast.  My solution was to put the whole bottle in)
  • 3/4 c. jarred, sliced banana peppers
  • 1 pkg Zesty Italian dressing mix
    • OR
  • 2 t. dried basil]
  • 2 t dried oregano
  • 2 t dried parsley
  • 1 t garlic powder
  • 1 red pepper flakes
  • salt and pepper to taste
Cook this in your crock 6-8 hours on low, then shred the meat.  Serve it on rolls with sliced cheese (Provolone is suggested, but never in my fridge, so I think we'll try them with Swiss tonight.) 

I'll saute some kale with this I think.

Steam-Saute of any mild Green (chard, spinach, kale)

I start by putting my large skillet on the lowest temperature my stovetop allows and adding a dollop of olive oil... maybe two tablespoons. I add a clove of minced garlic to this while I prep the kale.  I chop the kale before I wash it, then I don't bother drying it.  Usually the garlic is smelling great by now, and I add the kale stems to the pan.  I give them 2-3 minutes alone, then I add the rest of the wet kale.  Just in case, add a bit more water. Give it a toss, put the lid on it and crank the heat until it steams up, then put the heat back on low.  After about five minutes toss it around a bit, then replace the lid and cook it another five minutes.  Remove the lid, cooking it up to five more minutes more if needed to let some of the water evaporate.  We salt at the table if necessary.

And!  As a treat, I'll include a recipe adapted from one my neighbor has shared.
Sweet and Spicy Pecans
2 T butter- melt it in a 2 qt. casserole in the microwave, 30 seconds on high
add 1/4c brown sugar
1/2 t cinnamon
1/4 t nutmeg
1/4 t salt
1/8 t cayenne (adjust as needed)
1 T water
2-3 c. pecan halves
Cover and microwave 4 minutes, stirring every minute.  Cool on parchment paper or foil.  Eat only some.

1 comment: