Instant Pot Slow Cooker Beef Paprikash for Two with Kale Salad

Ingredients:

1/2 medium onion, diced

1 pounds cubed beef stew meat (about 1- to 1 1/2-

inch pieces)

1 tablespoons all-purpose flour

Kosher salt and freshly ground black pepper

1 green or red bell peppers, coarsely chopped

1 cloves garlic, minced

Fresh mushroom about 9-12

1/2 cup low-sodium beef broth

2 tablespoons sweet paprika (smoked would be interesting)

2 tablespoons tomato paste

1 teaspoon caraway seeds, crushed

1/2 cup sour cream

1 Tablespoon Cornstarch dissolved in water to thicken at end

Boiled egg noodles, for serving

How

  1. Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Add mushroom Cover and cook until the meat is very tender, using slow cooker setting for 4 hours.  Uncover turn to sauté when bubbling add cornstarch mixture and let stand at least 5-10 minutes until thickens.  Serve over egg noodles add a dollop of sour cream.
Pasta With Roasted Pepper and Manchego Pesto

Pasta With Roasted Pepper and Manchego Pesto

Makes 4 servings

Melissa, my pseudo adopted daughter,  and family sent us a nice cheese package for Xmas and one was manchego cheese. Lyn saw this recipe in the Boston Globe and we tried and will try again and again. Of course, I cut it in half since there were only two of us but here is the complete recipe for 4.

From Milk Street: The idea for this pesto came from Spanish romesco, a heady sauce that counts nuts, olive oil, smoked paprika, and dried ñora peppers among its ingredients. In keeping with the Spanish theme, we use manchego cheese, a semi-hard aged sheep’s-milk cheese with grassy notes, a subtle piquancy, and a salty-savory finish. A generous dose of oregano adds bold herbal flavor and freshness.

2¾ ounces manchego cheese (without rind), chopped into rough 1-inch pieces

1/3 cup whole roasted or raw almonds

2 tablespoons fresh oregano

Note: I used a heaping tablespoon of dried, since my fresh is buried under 15″ of snow

1½ teaspoons smoked paprika                

Kosher salt and ground black pepper

1/3 cup extra virgin olive oil

¾ cup drained roasted red peppers, patted dry

1 pound Fusilli pasta (you could use whatever pasta you like)

In a food processor, pulse the manchego to the texture of coarse sand; transfer to a bowl. Process the almonds, oregano, paprika, ¾ teaspoon salt, and ½ teaspoon pepper until finely chopped, scraping the bowl. Add the manchego and half the oil, then process until smooth. Add the peppers and remaining oil; pulse until creamy.

Cook the pasta in a large pot of salted water until al dente. Reserve 1 cup water, then drain. Toss the pasta with the pesto, adding cooking water as needed to help the sauce cling. Season with salt and pepper.

What is Fusilli (foo-SILL-ee) it is a type of Italian pasta shaped like curly spirals or little springs. Fusilli is often served with thicker sauces like meat sauces and heavy cream sauces, since the grooves in the pasta trap sauce. The word fusilli comes from “fuso” meaning spindle—a spindle rod is traditionally used to spin the strips of pasta into a spiral shape.

Easy Italian Purple Cabbage Rolls

Easy Italian Purple Cabbage Rolls

I got a red cabbage with my Misfits Market order thinking it would be a small head that I could add to my salads, but it turned out to be huge. I like stuffed cabbage and figure why not.  If your interested in trying Misfits use my code (COOKWME-FG1DCQ) that way we can both save some $$. This is a quick, easy and pretty good. I have made other recipes like sweet and sour but I kind of like this one.

Ingredients

  • 1 large head purple cabbage
  • 3 cups water or unsalted chicken broth
  • 1 cup brown rice, cooked and cooled
  • 1 ¼ pounds ground sirloin
  • 1 egg beaten
  • 1 tablespoon garlic powder
  • ½ cup chopped onion
  • 1 green bell pepper, seeded and diced
  • 2 teaspoons ground sage
  • 2 teaspoons Italian seasoning (optional)
  • Sea salt and black pepper
  • 2 ½ cups low-sodium marinara sauce (my mother in-law used to use tomato soup)

How

Carefully cut or remove 6 large leaves from a head of cabbage—the bigger, the better; they are your vessels in this recipe. Bring a pot of water to a boil, then drop in the leaves. Cook for 2 to 3 minutes, until soft and malleable.

Bring the 3 cups water or broth to a boil, then add the rice. Cover and cook until the farro has softened and can be fluffed with a fork, about 30 minutes. Set aside to cool.

Preheat oven to 400˚F.

In a large bowl, mix turkey, egg, garlic powder, onion, bell pepper, sage, Italian seasoning (if using), salt, black pepper, 2 tablespoons marinara sauce, and rice.

In a baking dish, spread 1 cup marinara sauce over the bottom.

Take a scoop of the meat mixture ( I used my medium ice cream scoop) and roll into a cylinder or ball. Place at the bottom of a cabbage leaf; roll up the bottom, fold in the sides, then continue rolling the leaf to seal. Repeat. Depending on the size of the leaf, I had some left over so I just made small meatballs with leftover and placed in pan. I think they are called porcupine balls, I call it chef’s treat.

Place the rolls side by side on top of the sauce in the baking dish. Pour the remaining sauce over the rolls Cover the baking dish with tin foil and bake at 400˚F for 55 minutes. 

You could also use this for stuffed peppers, acorn squash

Info

Other things I’ve been making

Other things I’ve been making

Fusilli and Meatball Puttanesca

Fusilli and Meatball Puttanesca

Lyn and I were looking for something for dinner and we came up with making Ravioli Puttanesca but use some of my meatballs chopped up and some Fusilli instead of raviolis. It’s the same basic recipe but I chopped up two meatballs and added some sundried tomatoes to the sliced cherry tomatoes.

I really like the results and will duplicate in future.

Recipe

Meatballs optional

Breakfast Sausage Ragu cooking from the gut.

Breakfast Sausage Ragu cooking from the gut.

We took advantage of a special that Butcher Box was offering bacon and breakfast sausage. My son had recommended the bacon so I figured what the heck. Now with the pandemic you have to make do with what you have. The first thing we had to do is figure out if it had maple syrup in it. Mike never got the sausage so he did not know but suggested smell it. Not a bad idea so I opened the package and smelt away and it did not. Good thing is I still had my sense of smell and taste, if you know what I mean. I cooked a tiny pattie just to make sure and the nose did not fail me. Anyway Lyn made her sauce and I cooked the sausage etc. It was a mild breakfast sausage and I added some Italian seasoning while browning. When browning I like to flatten it and let brown flip then start to crumble, rather than start to crumble as soon as you put in pan. In my opinion it produces a moister browned meat.

I added green pepper, mushroom, spring onion after the meat was browned cooked for a minute then added some of Lyn’s sauce

Cooked the pasta and served.

All in all it came out pretty good for a cook from the gut meal. I think the mildness of the sausage made it possible.

Much Simpler menu this year, only Lyn and Me.

Normally we host about 20 friends and family but with the way things are this year it was just Lyn and I so as the title mentions was much easier than usual on me. We decided on Ravioli Puttanesca and Lyn made lemon meringue without the pie crust. both were great. Usually we would make soup, brisket, lasagna, ravs, chicken cutlets, chicken piccata, pasta, meatballs and sauce, and other stuff.