Beef Algondigas

Another great recipe from Blue Apron. I googled the Albondigas Spice blend and McCormic makes a spice blend that I would probably try to find for when I'm not getting Blue Apron with all the ingredients provided.








Printable Version
Ingredients:
10 ounces ground beef
1 small baguette
2 cloves garlic
1 tomato
1 Yellow onion
2 yellow summer squash or 1 yellow squash and 1 zucchini

2 teaspoons Albondigas Spice Blend
(1/2 teaspoon smoked Paprika, 1/4 teaspoon ground Cinnamon, 1/4 teaspoon ground Coriander, 1/2 teaspoon dried Oregano and 1/2 teaspoon dried Basil) if you want to make your own spice blend.
2 Tablespoons Golden Raisins
2 Tablespoons Tomato Paste
1/4 cup Panko Bread Crumbs
Method:
1. Prepare the ingredients:  Preheat the oven to 450 degrees F. Wash and dry the fresh produce. Peel and small dice the onion. Peel the garlic; mince 1 clove, leaving the remaining clove whole. Half the 2 squash lengthwise; cut into 1/2 " pieces on an angle. Pick the parsley leaves off the stem; discard the stems and finely chop 1/2 the leaves. keeping the remaining leaves whole. Cut about 15 cherry tomatoes in 1/2. Half the baguette.
2. Cook the aromatics:  In a medium nonstick skillet, heat 2 teaspoons olive oil on medium-high heat. Add the onion and 1/2 of the minced garlic; season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until softened and fragrant. Add the spice blend; season with salt and pepper. Cook, stirring frequently 30 seconds to 1 minute, or until well combined. Transfer to a large bowl. Rinse and wipe out the pan.
3. Cook the squash:  In the same pan, heat 2 teaspoons of olive oil on medium--high heat. Add the squash, season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until lightly browned and softened. Add remaining minced garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl; set aside in a warm place. Wipe out the pan.
4. Form the meatballs: Add ground beef, raisins, breadcrumbs and chopped parsley to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, for the mixture into 12-14 equal-sized meatballs. Transfer to a plate.
5. Cook the meatballs and make the sauce:  In the same pan, heat 2 teaspoons of olive oil on medium-high heat. Add the meatballs; cook, turning occasionally, 5-7 minutes, or until browned on all sides. Transfer to a plate. Carefully drain off and discard the dripping, leaving any browned bits to the pan. Add the tomato paste; and diced tomatoes, and 1/2 cup water and browned meatballs; season with salt and pepper. Cook stirring occasionally and scraping up any brown bits. Cook 5-7 minutes or until meatblls are thoroughly coated and cooked through. Remove from heat.
6. Make the Baguette:  Place the baguette on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 10 minutes, or until golden brown. Remove from the oven. When cool enough to handle, rub the toasted baguette with the whole garlic clove.
7. Plate:  Divide the cooked meatballs and sauce and cooked squash between 2 dishes. Garnish with the whole parsley leaves. Serve the baguette on the side.

Lazy Bolognese

I found this in my recipe file and have no idea where it came from originally. It certainly was not me. You could certainly use turkey meat, but I used ground beef. The recipe calls for 1/2 teaspoon of red pepper flakes. If you don't like spicy, feel free to use less, but you knew this and don't need my permission to cut down on the heat.





Printable Version


Ingredients:
1 pound ground beef
1 small onion
1 garlic clove, minced
salt and pepper to taste
1 Tablespoon tomato paste
1 teaspoon sugar
1- 28 oz. can diced tomatoes
1 pound tubular pasta
1/2 teaspoon red pepper flakes
1 teaspoon fennel seeds
1/4 cup dry red wine
8 shakes of dried oregano
Fresh Parmesan cheese

Method
Add ground meat to the skillet. Add onion and cook until meat is no longer pink. Add garlic, red pepper flakes, salt, and pepper.  Cook 2 minutes longer. Add tomato paste, fennel seeds, sugar and wine. Sir. Raise heat to medium/high and cook 5 minutes. Most of the liquid will be absorbed. Stir in canned tomatoes and oregano. Bring to a boil. Turn heat to low and simmer 30 minutes. Toss drained pasta with sauce and serve topped with Parmesan cheese

Beef Stroganoff over Buttered Noodles

You can find the recipe on the link  Here
 I had some left-over rice that I used instead of buttered noodles, but next time, I will try the noodles.

Ingredients

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Directions

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
Recipe courtesy of Tyler Florence



Read more at: http://www.foodnetwork.com/recipes/tyler-florence/beef-stroganoff-over-buttered-noodles-recipe.html?oc=linkback

Slow Cooker pot roast

I found this recipe in the Austin or San Antonio food section. I get both papers and I forgot to copy where I got the recipe. If anyone reads this and knows the answer to which paper, I would be glad to give them full credit. I have another slow cooker pot roast recipe, but thought this one sounded healthier.  This will probably replace my other recipe as my go-to pot roast.



Printable Version Ingredients:
1 - 3-4 pound beef chuck roast, trimmed of fat (I did not do this)
3 cups beef broth
6 carrots, peeled and roughly chopped in chunks
4 ribs celery, rinsed and chopped in chunks
3 potatoes peeled, and cut into chunks
3 cloves garlic, crushed
2 onions, chopped in chunks
2 bay leaves
2 sprigs thyme
3 tablespoons cold water
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
kosher salt and freshly ground black pepper, to taste
Directions:
1. In a small cup, stir together cornstarch and 3 tablespoons cold water until no lumps remain
2. Pour cornstarch mixture into slow cooker and add carrots, celery, onions, garlic, and potatoes (I added the potatoes--the recipe does not call for them.)
3. Mix together to make sure everything is thoroughly coated.
4. Season your roast generously with salt and pepper. Rub all over with Worcestershire sauce
5. Transfer roast to slow cooker and place on top of vegetables. Pour beef broth over roast and cook on low for 10-12 hours, or high for 5-7 hours.(I cooked my roast on top of the stove for about 3 minutes per side to brown it. I just think that makes for a better presentation)
6. Let roast rest 10 minutes before slicing thinly. Transfer veggies to serving platter and serve cooking liquids with the roast. We did not slice the meat. It was so tender, we just took off chunks of the meat.