I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
The other day I made some rice for a side dish, nothing fancy just plain jasmine rice. For the side I added some brown sugar and raisins but did not use all the white rice. I figured I would use it for some soup but never got there.
I made stuff pepper with rice, diced sweet onion, ground sirloin, tomatoes sauce and a little red wine vinegar. I also had some green beans that were starting to look peaked so I dice them and added it. Cook inside a half of green pepper with a little water on the bottom of the pan and topped with cheese and turned on the broiler when the pepper had cooked enough.
HAd some of the filling left so today for lunch I made a burrito of sorts. Added salsa and some some cheddar cheese to top it off.
We loved the air-frier that Missy gave us a few years ago but a few weeks ago it died. We ordered the air-frier attachment for the instantpot and finaly used it tonight. Should say we ordered just as Amazon started with up to 1 month delivery for no. Essential items. What the heck do they know.
I was nervous because it seemed so much smaller so I baked the chicken and air-fried the potatoes. They actually came out pretty good and it has a built in turn food mode, in this case shake. I’ll have to fool around with the timing but feeling better about it. Ribs are calling me.
I love cooking and trying new things and being ordered shelter in place i’ve done a lot more. I’m trying to keep it interesting for Lyn but as I am sure you all we have both gained a little weight. Even with my almost daily 3-4 mile walks through the woods it’s been tough.
Baked potato tops with cheese, avocado and chilli, yes the potato is under there somewhereRed Onion RelishVeggie broth made from scraps good for soup baseBreakfast for supperSalad for lunches with any leftover proteins or notLots of thisSalad and cauliflower crust pizza
Had the skinny part of the pork roast leftover
made fajita and homemade flour tortillas
Chicken cacciatore sort of with lentil pasta , got to use what you havespaghetti and meatballsRavioli Puttanesca but added sundried tomatoes good additionRoasted VeggiesBoredomA very bland recipe for lettuce wraps not to be repeatedair fryer chickenAmerican GoulashA much better lettuce wrap chicken cooked from the gut
Yup another brisket recipe, told you I love brisket.
I usually don’t like the texture of meat cooked in a crock pot it always seems on the dry side to me. I think this is just personal preference. This recipe came out good and when topped with my BBQ sauce it was very tasty. I had this sliced and pulled on a bun. It’s a very easy recipe to throw in the slow cooker walk away and get very hungry every time you enter the room.
Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
Cook on Low until brisket is very tender, 6 to 7 hours. Scrap the fat cap off with spatula or knife. Rest brisket 10 minutes before slicing or shredding; serve with sauce.
I’ve posted the Hill Top steak tips recipe before, I remember the Hill Top well, ate there 2 -3 times a week when I was a theater manager in Saugus and Peabody. There were three of us from local theatre and Big Rosie the waitress. We would take care of her with passes and she would come out halfway through the meal apologize that it was not made right and return with a new order for our take home leftovers.
From the globe: Steak tips are a distinctly New England cut. They’re sometimes called sirloin tips (because they can be cut from the sirloin, but also from the tenderloin, flank, or other tender beef), and families have been making them for weeknight suppers or backyard barbecues for decades. You can use steak tips, sliced thinly, for a stir-fry with vegetables, but they’re also a very quick dinner on their own with a little sauce.
First let them marinate in fresh ginger, Worcestershire sauce, brown sugar, and Dijon mustard for an hour or a day. Then sear them in a hot skillet — this takes five minutes — and make a pan sauce with mushrooms and red wine. The downside is that the meat can be expensive, because you’re buying ends of high-priced cuts. The upside is that dinner is ready in minutes and though it’s a little retro, it’s delightfully familiar and delicious.
Serves 4
Ingredients
1 tablespoon Worcestershire sauce
1 piece (1 inch) fresh ginger, grated
1 clove garlic, grated
2 teaspoons dark brown sugar
2 teaspoons Dijon mustard
Salt and pepper, to taste
1½ pounds steak tips (cut from sirloin or tenderloin), cut into 2-inch pieces
3 tablespoons olive oil
½ pound mixed mushrooms (shiitake, cremini or baby portobello, button)
½ cup dry red wine
¼ cup chicken stock or water
2 tablespoons chopped fresh parsley (for garnish)
1. In a bowl, combine the Worcestershire sauce, ginger, garlic, brown sugar, mustard, and a generous pinch each of salt and pepper. Stir well. Add the steak tips, stir well to coat them all over, and cover. Refrigerate for at least 1 hour or for up to 1 day, turning several times.
2. Transfer the steak to a plate and pat it dry with paper towels. Reserve any marinade in the bowl.
3. In a large deep skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the steak in one layer. Cook without disturbing for 3 minutes. Turn and cook the undersides for 3 minutes more. Remove from the pan and transfer to a clean bowl (not the marinade bowl).
4. Without wiping out the pan, add the remaining 1 tablespoon olive oil. Add the mushrooms with a pinch of salt and pepper. Lower the heat, and cook, stirring, for 3 minutes.
5. Add the wine and stock or water with any reserved marinade from the bowl. Bring to a boil, lower the heat, and let the mixture bubble steadily for 6 minutes, or until it is reduced and starts to look syrupy.
6. Return the steak tips to the pan with any juices that accumulated in the bowl. Cook for a few minutes, stirring often, or until the steak tips are heated through. Sprinkle with parsley.
Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.
Lyn came over a little while ago and said do you think…. We use Misfit Market for our veggies, well for most. They now allow you to choose which you want rather than the surprise package both have their benefits. Coming up with recipes for stuff you normally would not get and now especially these days ordering stuff you really need. Well last week we choose to get some collard greens which Lyn likes to use as wraps but I challenged her to find something different. After making what she came up with this morning I can’t wait until lunch.
1 In a large bowl, combine greens, radish, carrot, and shallot. Set aside.
Please note: Do to the current shopping situations we did not have a lot of radishes so I made sticks rather than slices to stretch it out.
2 In a small saucepan, stir together vinegar, sugar, canola oil, celery seeds, salt, mustard, and pepper. Bring to a boil over high heat. Remove from heat. Pour over collard mixture, stirring to combine.
Refrigerate at least 3 hours before serving. Store, covered, in the refrigerator up to 3 days.
