Slow Cooker Beef Shank
Slow Cooker Beef Shank
2015-01-05 13:47:56
Incredibly easy, and beef shank is my favorite cut. Prepare the night before in the crockpot, stick it in the fridge, and all you have to do is turn on the crockpot in the morning. Great for those long work and school days.
Ingredients
- About 2 to 3 pounds beef shank
- Daikon, peeled and sliced (I use two to three smaller or one larger daikon)
- Several cloves garlic, crushed
- A few slices fresh ginger
- About 1 cup red wine
- About 1 cup water
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground allspice or five-space (optional)
Instructions
- Place beef on top of daikon in crockpot.
- Add remaining ingredients.
- Cook on high for 4 to 5 hours or low for 6 to 8 hours.
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Apple Cider Vinaigrette Dressing
Apple Cider Vinaigrette Dressing
2015-01-05 13:29:49
Ingredients
- Half cup apple cider vinegar
- Half cup brown sugar
- Half cup olive oil
- 1 to 2 teaspoons sea salt
Instructions
- Microwave about 60 seconds, stir to dissolve.
Notes
- I store this in the refrigerator for up to several weeks and use as needed for salads, spring rolls, and anything else that can use some dressing. When I store this, I omit the olive oil and only add olive oil to it as I use it (just to reduce the size of the storage container needed to go in the refrigerator).
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Coconut Curry Chicken
Coconut Curry Chicken
2015-01-05 13:16:27
Delicious. As good as or better than what you get at a Thai restaurant if I say so myself.
Ingredients
- A few tablespoons olive oil
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon manchur powder
- ½ teaspoon allspice
- 3 tablespoons fish sauce
- ½ cup white wine
- One 15 ounce can coconut milk
- About 1 pound boneless chicken breast, sliced or diced
- One tomato diced, or a small can of diced tomatoes
- Fresh basil (recommended if available, but optional)
Optional Additional Ingredients
- Carrots
- Diced sweet potatoes
- Bell peppers
- Mushrooms
Instructions
- Heat oil with onions for a few minutes. Add spices, garlic, and ginger. Stir until fragrant for a few minutes.
- Add hard vegetables such as carrots or sweet potatoes, if using. Also add wine, fish sauce, and coconut milk and simmer for 5 to 10 minutes.
- Add chicken and remaining soft vegetables and simmer for an additional 10 to 15 minutes until chicken is just done.
- Add fresh basil (if using) and simmer for about one more minute. Serve over rice.
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Pumpkin Soup
Pumpkin Soup
2015-01-04 14:09:04
Ingredients
- xxx
Instructions
- xxx
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Sauteed Broccoli Tastes So Good
Yes, broccoli can be delicious! This simple recipe is a hit with my 5-year old daughter and other children, too. A place in my heart glows when I hear my daughter say “I love broccoli” – thanks to this easy recipe.
Sauteed Broccoli
2014-12-31 14:37:35
Ingredients
- One to two heads broccoli (depending on the size of your crowd), chopped
- About a tablespoon olive oil
- A couple of cloves fresh garlic, chopped
- Salt to taste (about half to one teaspoon)
Instructions
- Heat olive oil and garlic over medium heat for a few minutes until garlic becomes fragrant and flavors the oil. Add broccoli and salt. Toss until the oil coats broccoli. Cover and continue cooking for about 2 to 4 minutes.
Notes
- The key is to cook until broccoli is just done. Overcooking or undercooking could yield less than desirable results. If it didn't turn out perfectly the first time, give it another shot. Once you've made this a couple of times, you'll be able to judge when it's just right, and you'll be happy that you have this skill under your belt.
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Beef Brisket Braised in Red Wine
Talk about yum! This Beef Brisket Braised in Red Wine recipe is one of my all-time favorites.
Beef Brisket Braised in Red Wine
2014-12-31 06:36:58
For the most tender and flavorful results, make the brisket a day ahead of time, and reheat the next day. This recipe also freezes well.
Ingredients
- Approximately 3-pound beef brisket
- 1 tablespoon paprika
- 2 cloves garlic, minced
- 2 to 3 teaspoons salt
- 1/2 teaspoon black pepper
- Several tablespoons oil, such as olive or grapeseed oil
- 1 large onion, peeled and thinly sliced
- Several carrots, peeled and cut into 3-inch pieces
- 1 cup red wine
- 1/2 cup store-bought or homemade chicken or beef stock (optional, or just use more red wine)
For the beef brisket
- Whisk together the paprika, garlic, 2 teaspoons salt, pepper, and 1 tablespoon oil. Slather the spice paste all over the brisket, and set aside for at least 20 minutes at room temperature (or overnight in the refrigerator).
- Heat 2 tablespoons oil in a large sauté pan set over medium-high heat, until shimmering. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent and lightly browned in spots, about 10 minutes. Transfer the onions to a 9"x13" casserole dish.
- Add 2 more tablespoons oil to the pan, allow to heat till shimmering, then add the carrots and cook until browned in spots, about 5 minutes; add the carrots to the onions in casserole dish.
- Return the sauté pan to the stove, add 2 more tablespoons oil, and increase the heat to high. When the oil just starts to smoke, add the brisket and allow to brown undisturbed for about 5 minutes on each side. Place the brisket on top of the bed of vegetables.
- Deglaze the pan by adding the wine and chicken stock, and using a flat-sided wooden spoon to scrape up the brown bits from the pan. Bring the liquid to a boil, allow to simmer for 3 minutes, then pour it over the brisket and vegetables.
- Cover the casserole dish tightly with heavy-duty tinfoil and braise for 3 hours in the oven at 300 degrees (or about 5 hours in a crockpot).
- Remove the brisket to a carving board to rest.
For the gravy
- Strain the liquid.
- Simmer liquid for 15-20 minutes to reduce, then add a corn starch slurry (mix 1-2 tablespoons corn starch to 1-2 tablespoons cold water) until it thickens.
- Slice the brisket as thin or thick as you prefer, and either serve immediately with the sauce and braised vegetables, or add the slices back into the casserole dish and refrigerate (tightly covered) for a day. If serving a day later, reheat it in a 300ºF oven until warm.
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