cook(ed)book

soy & tk's private cookbook, stored in a very public place.

Red Wine-Braised Short Ribs 

Ingredients
 5 pounds bone-in beef short ribs, cut crosswise into 2’ pieces 
   Kosher salt and freshly ground black pepper 
 3 tablespoons vegetable oil 
 3  medium onions, chopped 
 3  medium carrots, peeled, chopped 
 2  celery stalks, chopped 
 3 tablespoons all-purpose flour 
 1 tablespoon tomato paste 
 1  750-ml bottle dry red wine (preferably Cabernet Sauvignon) 
 10  sprigs flat-leaf parsley 
 8  sprigs thyme 
 4  sprigs oregano 
 2  sprigs rosemary 
 2  fresh or dried bay leaves 
 1  head of garlic, halved crosswise 
 4 cups low-salt beef stock <— note this much stock will make the sauce stew-like… you may want to cut this by a half. 

Preparation

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.


Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.


Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Red Wine-Braised Short Ribs

Ingredients

  • 5 pounds bone-in beef short ribs, cut crosswise into 2’ pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-salt beef stock <— note this much stock will make the sauce stew-like… you may want to cut this by a half.

Preparation

  • Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  • Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  • Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

(Source: vanmega)

Eggplant Pomodoro Pasta
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work.
6 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper, (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley, or basil
Preparation
Put a pot of water on to boil.
Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Eggplant Pomodoro Pasta

Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work.

6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 4 plum tomatoes, diced
  • 1/3 cup chopped pitted green olives
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons capers, rinsed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon crushed red pepper, (optional)
  • 12 ounces whole-wheat angel hair pasta
  • 1/4 cup chopped fresh parsley, or basil

Preparation

  1. Put a pot of water on to boil.
  2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
  3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.
Parrothead Salad
Ingredients:
1 head leaf lettuce - rinsed, dried, andtorn into bite-size pieces1/2 pound fresh strawberries, sliced1/2 pound fresh blueberries1 mango, peeled, seeded, and cut intostrips    1 cup cherry tomatoes, halved1/2 cup raisins1/4 cup toasted slivered almonds1/4 cup chopped red onion4 slices bacon
Directions:
1. Toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. Cover, and refrigerate at least 30 minutes to allow the flavors to mingle. Do not refrigerate more than 4 hours.2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and sprinkle over the salad to serve.

Parrothead Salad

Ingredients:

1 head leaf lettuce - rinsed, dried, and
torn into bite-size pieces
1/2 pound fresh strawberries, sliced
1/2 pound fresh blueberries
1 mango, peeled, seeded, and cut into
strips   
1 cup cherry tomatoes, halved
1/2 cup raisins
1/4 cup toasted slivered almonds
1/4 cup chopped red onion
4 slices bacon

Directions:

1. Toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. Cover, and refrigerate at least 30 minutes to allow the flavors to mingle. Do not refrigerate more than 4 hours.
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and sprinkle over the salad to serve.

Eggplant Pomodoro Pasta

Makes 6 servings 

Ingredients

2 tablespoons extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper, (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley, or basil

Preparation

Put a pot of water on to boil.
Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Eggplant Pomodoro Pasta

Makes 6 servings 

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 4 plum tomatoes, diced
  • 1/3 cup chopped pitted green olives
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons capers, rinsed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon crushed red pepper, (optional)
  • 12 ounces whole-wheat angel hair pasta
  • 1/4 cup chopped fresh parsley, or basil

Preparation

  1. Put a pot of water on to boil.
  2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
  3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.
Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle    Ingredients:
1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes
For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard
Instructions:Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.1. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.2. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.3. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle   

Ingredients:

  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa
  • 2 can black beans (15.5 oz), drained
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes

For Chipotle Creme:

  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
  • 1/2 teaspoon honey
  • 1/4 teaspoon dijon mustard


Instructions:

Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.

1. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.

2. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.

3. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

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