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
I had a pound of ButcherBox ground sirloin and made the Pasta With Roasted Pepper and Manchego Pesto but only used 1/2 of the hamburger so I decided to make some burritos with the left over. that was good but I thought what else so I decide to make some instant pot chili with beans which were added after it had all cooked. Lyn has a friend, Richard, who is great at making several meals out of one. I said this is Richard approved. I also tried to crisp the burrito rather than have is a a soft shell. crisping under broiler ater a light spray of avocado oil proved to be a good thing to do.
If you are interested in trying their organic meat please use my code we can both save some money. Hey, I love ButcherBox and I think you will too! They deliver 100% grass-fed beef, organic chicken, and heritage breed pork directly to your door with free shipping. Not ordering here would be a missed steak! I’m giving you $30 off your first box! You can thank me later..
Taco seasoning
I usually make a batch and store in jar and use in many dishes.
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
Morale is 1 pound can go a long way. I also have some chili frozen.
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
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
What was a Sunday dinner at Rose’s without meatballs? This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs. You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.
This is my take of her recipe.
Preheat oven to 350◦
Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil
in large bowl mix bread crumb and oat bran with milk let sit for 3-5 minutes
now mix all other ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each.
Hint: I always have a small bowl with some olive oil in it to keep dipping my hand in it for when I form the meatballs
Convection Bake for about 15-30 minutes, checking after 20 minutes. The will be firm but not too firm. You can place sauce until ready to serve. if you want check with instant thermometer temp 138ish
Note: I think when going to serve that putting in sauce and let them simmer with the sauce make them come out very moist and as Lyn said melted in your mouth.
Lyn who really does not like meatloaf saw that I took some sirloin out of the Freezer and showed me this recipe from The Low-FodMap Diet. It looked familiar I swear I tried something like this before. Anyway, being a meatloaf lover, I jumped at the chance. It came out pretty good, good enough to go into my site which is our cookbook so to speak.
INGREDIENTS:
Sauce:
1/2 cup ketchup
1/4 cup firmly packed light brown sugar
1 tablespoon plus 2 teaspoons balsamic vinegar ( I used my 18 YO)
Meatloaf:
¼ cup dry gluten-free bread crumbs (I had Italian seasoned)
1/2 cup lactose free whole milk, 2%, 1% or fat free
2 pounds ground beef, preferably 80% I only had sirloin.
2 large eggs, at room temperature, whisked well.
1/3 cup finely chopped fresh flat leaf parsley.
1/4 cup (16 g) finely chopped scallions, green parts only
2 teaspoons Garlic-Infused Oil, made with olive oil or purchased equivalent, such as FODY Garlic-Infused Oil
1 teaspoon kosher salt
1/2 teaspoon dried thyme
Freshly ground black pepper
4 slices meaty bacon, choose gluten-free if on a gluten-free diet
How:
For the Sauce: Whisk all the sauce ingredients together; set aside.
For the Meatloaf: Position rack in center of oven. Preheat oven to 350°F. Have a flat cookie sheet ready.
Combine the measured breadcrumbs with milk in a large mixing bowl; allow the breadcrumbs to absorb the milk for 5 minutes.
Add eggs, parsley, scallions, garlic olive oil, salt, thyme and a generous amount of black pepper to the same bowl and use your hands to mix well.
Scrape meatloaf mixture into center of cookie sheet pan and use your hands to form an oval loaf shape about 9-inches long, 6-inches wide and 2-inches thick.
Spread about half of the sauce on top of the loaf, coating the top and sides. Reserve any remaining sauce to serve alongside cooked meatloaf.
Use your fingers to lay bacon over the meatloaf on a slight diagonal, tucking the ends underneath the loaf. The sauce will help the pieces stick and stay in place.
Cook for about 45 minutes to 1 hour or until meat is cooked through and the bacon is crisp. An instant read thermometer inserted in the center of the loaf should read 160°F. You can crisp up the bacon further, if you like, by placing meatloaf under the broiler for 30 seconds to 1 minute, taking care not to burn.
Meatloaf is ready to cut into slices and serve with the reserved sauce alongside.
Next time I am trying mixing some of the sauce into the meat mixture before shaping.
Today the wind chill was 24% and we only made it half way to the lake before the breeze was cutting through our clothes. We looked at each other and turned around and the snow started. It was not supposed to snow today and it really didn’t amount to anything but it got us in the mood for some beef stew. I had almost everything needed so what the heck grab the instant pot and cook away. I really like this recipe because I like a thick beef stew. It’s a little more work than throwing everything in the pot and pressing start but worth it.
Check it out Thicker Instant Pot Beef Stew
Gourmet Dad, Don’t Let The Title Fool You 