From Everyday Food, 4/11
1 onion, sliced (or diced)
2 garlic cloves, smashed
4 pounds beef brisket, trimmed.
2 cups chicken broth.
Combine onion and garlic in crockpot.
Season beef with salt and pepper. Place fat side up in crockpot. Add broth. Cook for 6 hours on high.
Remove beef and slice thinly.
Serve with onions and cooking liquid.
From Everyday Food, 4/11
With a steamer (maybe a strainer?) over 2″ boiling water, place about 1 pound of fresh cauliflower florets. Cover with lid.
Steam for 8 minutes, or until knife pierces easily.
Toss with 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 tsp red pepper flakes.
Salt and pepper, serve warm or room temp.
Derived from http://www.rachaelrayshow.com/food/recipes/braised-pork-chops/
1 tbsp olive oil
2 thick-cut (about an inch), bone-in, pork chops
1 cup apple vinegar
1/4 cup salt
1/4 cup sugar
1 cup water.
Heat water and vinegar to disolve salt and sugar, cool back down, then brine pork chops 1+ hour.
Salt and pepper
4 medium red potatoes cut into large bite sized pieces
1 medium red onion
1/2 cup apple sauce
2 sprigs fresh thyme
1/2 cup cloudy apple cider (eyeball it)
1 cups chicken stock (eyeball it)
1.5 tablespoons real maple syrup or brown sugar
Juice of 1/2 lemon
Crusty bread, to serve alongside for mopping up sauce
Dry pork chops. Salt and pepper them.
Bring dutch oven with oil to 350 on stove. Brown pork chops, then set them aside.
Brown potatoes for about 5 minutes. Then add onions and brown them about another 5 minutes.
Add everything else but the lemon juice. Bring to a boil, insert pork chops, reduce to low and let simmer 25 minutes.
Remove thyme and add lemon juice.
Serve.
1 T olive oil
1 1/2 pound chuck roast or bottom round roast
1 white or yellow onion chopped
3 carrots, chopped
4 garlic cloves, chopped, smashed, etc.
1 t cayenne pepper
2 T Ras Al Hanout (spice mix)
16 oz can of beef broth
15 oz can of chickpeas, rinsed and drained
Preheat oven to 375.
Cut beef into 4 equal pieces.
Season the roast with salt and pepper.
Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.
Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.
Move to oven. Bake covered until fork tender (about 2 hours).
For couscous,
1 cup broth
juice of half a lemon
zest of half a lemon
1 tbsp butter
1 cup couscous
1 tsp garlic powder
1 tsp onion powder
Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.
1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.
4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2-3 pound boneless pork loin roast, well trimmed
Make non-pork ingredients into a paste and rub on pork 1+ hours in advance of cooking.
Sear non-fat side in advance.
Roast fat side up at 180 for 3 hours, then raise oven to 450 until 150-155, then remove, cover and let sit until carry over to 160-165 (about 10-20 minutes).
From Everyday Food
– 2-3 tbsp chopped canned chipotles in adobo sauce
– 1/2 cup ketchup
– 8 garlic cloves, chopped
– 2 tsp dried oregano
– 1 beef chuck roast (boneless about 3 pounds)
Preheat oven to 350.
In a dutch oven, stir together chiles, ketchip, 1 cup water, garlic, oregano, 2 tsp salt, and 1/4 tsp pepper.
Cut beef into 4 equal pieces. Add to pot and turn to coat. Cover and bring to a boil, then move to oven. Bake covered until fork tender (about 2.5 hours).
Transfer beef to a bowl. Remove the fat from the cooking liquid. Shred beef. Moisten with cooking liquid as needed. Season.
Serve with tortillas and other desired toppings.
From everyday food
– 2 tbsp oil
– 4 boneless skinless chicken thighs (40-48 oz)
– 1 medium onion, chopped
– 1 garlic clove, minced
– 1 tsp freshly ground cumin
– 3 tbsp jamaican curry powder
– 1/2 tsp dried thyme
– 4 carrots, thinly sliced
– 1 can (13.5 oz) coconut milk.
– 1 package (10 oz) frozen peas, thawed
In a large dutch oven, heat oil over medium-high. Season chicken with salt/pepper. Brown in 2+ batches, 3-4 mins a side. Move chicken to a plate.
Reduce heat to medium. Add onion, garlic, cumin curry, thyme, and 1/2 cup water. Cook until onion is soft, stirring frequently.
Add carrots and coconut milk, 1/2 cup water, chicken and juices. Bring to a boil, reduce to a simmer, cover partially and cook until chicken is done (160) and carrots are soft, about 10 minutes.
Stir in peas and serve over rice.
From everyday food
– 2 pounds carrots, peeled and cut into 1.5 in lengths
– 8 skinless, boneless chicken thighs (about 2.5 pounds)
– 1 garlic clove, thinly sliced
– 1 cinnamon stick, ground
– 1/2 tsp ground cumin
– 1/4 cup golden raisins
– 1/2 cup cilantro leaves
– 1/4 cup almond slivers
In a bowl, toss chicken, garlic, cinnamon, cumin, 1 tsp salt, 1/4 tsp pepper.
Place carrots in crockpot. Add chicken. Cover and cook on high for 4 hours (or low 8 hours).
Add raisins 15 minutes before completion.
Move to a serving dish, top with Cilantro and Raisins.
Serve with Couscous.
Boyd Recipes 