Category Archives: BEEF RECIPES

SIMPLE BRAISED CORNED BEEF WITH HORSERADISH CREAM SAUCE

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OK, I know there are hundreds of new recipes out there for corned beef, especially since corned beef is usually on sale and plentiful at this time of year. (Something to do with celebrating the patron saint of Ireland, or some such thing!) But somehow, I always seem to be a step or two behind everyone else, so I just fixed this dish last evening. And even though you have undoubtedly just finished eating the leftover corned beef you served on the 17th to celebrate all things Irish, I decided you needed this ever so simple way to prepare corned beef, whether you were presently sick of corned beef, or not.

Now the only thing I don’t like about corned beef is that it can tend to be a bit salty. (Now, in case you didn’t recognize it for what it is, my last sentence is commonly referred to as an understatement!) And the one way I have discovered to combat the problem of too much sodium left in the meat after it has been cooked, is to braise the corned beef in water. (Not an unusual recipe so far, right?) But where this recipe differs, is that I change the water 2 times while it braises its way to becoming the flavorful, tightly grained meat we all adore. And changing the water truly does work to remove a lot of the salt problem. And yes, it’s a bit of a bother to keep changing the water. But the proof is in the pudding, as the old saying goes!

When you read the ingredient list below, you will also learn that I have discovered a new way to up the flavor quotient in corned beef. I have begun preparing my own pickling spices. And I truly believe it makes a big difference.

So, that’s it for today. I’m sorry I couldn’t get my act together enough to post this recipe ahead of St. Patrick’s Day. But you now have a great new way to fix corned beef any time of year. Because corned beef is very versatile. (Think a great Reuben Sandwich. Recipe on site – of course!) And, using this simple recipe, the meat comes out delicious every time. For more recipes search under St. Patrick’s Day Recipes.

And in case you are wondering why I didn’t cook cabbage and carrots with the corned beef last evening, it’s because I didn’t have any cabbage on hand. But even if I had, I would have prepared my favorite recipe for cabbage and carrots – Braised Green Cabbage. (Yes of course the recipe is on this site.) Over the years, I have served this delightful vegetable dish to many guests, and they have all raved about it! In fact, one dear friend (Todd) even went so far as to inform his son (Miles) that he was actually eating vegetables as he was happily spooning them into his mouth. Apparently, Miles replied, “I don’t care what this is – it’s really good.” (High praise coming from an 18-year-old young man!)

So, what did I serve with the corned beef and sauce? Oven Roasted Sweet Potatoes (recipe will be posted within the next few days) and Salade de Carottes Rapées (French Grated Carrot Salad). And if you have never prepared or eaten this salad, you are in for a treat. Both from a cook’s perspective because of the ease of preparation, but also from the standpoint of the lucky person who gets to eat this delicious salad. And of course, this recipe is available on this site with just a few simple keystrokes.

As always, have fun in your kitchen. And remember, certain meats that we only think of at holiday time are perfect year-round. So, corned beef isn’t just for the 17th of March. And it’s still legal to serve turkey any time of year. Ham makes a yummy any time entrée and doesn’t take offence if served other than as the star of your Christmas feast. And baked heart isn’t just for Valentine’s Day. (Oh wait – maybe I’m the only one who thinks baked heart is perfect for Valentine’s Day. Never mind!)

Just don’t limit your entrée possibilities by forgetting about all those wonderful meats we tend to think of only once a year. Because some of these protein sources are quite affordable and the leftovers perfect for use in other simple to prepare dishes. And as we all know – variety is the opiate of the culinary elite. (Who said that you might ask?) I did – just now!

Peace and love to all.   

1 T. whole coriander seeds

1 tsp. whole mixed peppercorns (peppercorn mé·lange)

1½ tsp. mustard seeds

½ tsp. anise seeds

2 bay leaves, crumbled

¼ tsp. crushed red pepper flakes

1 (4-lb.) flat-cut corned beef (do not trim the fat)

Toast the coriander, peppercorns, mustard seeds, and anise seeds in a skillet until fragrant. Add the crumbled bay leaves and crushed red pepper flakes; toast for another minute. Pour the warm spices into a covered roasting pan. (I use my Le Creuset Braiser.) Preheat the oven to 325-degrees. (If you don’t use the entire spice mix, store the remainder in an airtight container.)

Please note: You can use the packet of spices that comes with the corned beef instead of preparing your own mix. I simply prefer to make my own spice mix because I think my blend of spices flavors the meat better.

But be warned: You might want to use only half of the homemade spice mix the first time you prepare corned beef this way. Using all of the spice mix makes for very, deeply flavored corned beef.        

Rinse the corned beef thoroughly under running cold water. (This helps remove excess salt.) (No need to dry the meat.) Place the washed corned beef fat side up in the roasting pan with the spice mix. (You’ll trim the fat off after the meat is cooked.) Pour 2 cups of water into the pan. Cover tightly with lid or heavy duty foil and bake for 1 hour. After 1 hour, remove from oven and using a turkey baster, suck up most of the liquid and discard. (Try to leave as much of the spice as possible undisturbed.) Add 2 cups fresh water, and cover. Bake for another hour. After the second hour, drain off the liquid again. Then add 2 more cups of water, cover, and return once again to the oven. Total braising time – 3 hours or until the meat shreds easily.

Remove from oven and transfer the corned beef to a cutting board and let sit until cool enough to handle. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against the grain into ½-inch slices. Arrange the meat on a platter and serve with the Horseradish Cream Sauce. (recipe below)

Please note: If you wish to cook cabbage wedges, small red potatoes, and/or carrots with the corned beef, simply add them the third hour of braising. Then remove them to a serving bowl, cover to keep warm, and serve them along side the sliced corned beef. And yes, there will still be enough flavor in the water to produce delectable veggies.  

Horseradish Cream Sauce

1 c. sour cream

2 T. prepared horseradish, plus more if desired

1 T. Dijon mustard

1 tsp. white wine vinegar

¼ tsp. kosher salt

freshly ground black pepper

¼ tsp. granulated sugar

Combine all of the ingredients in a small bowl. Taste and adjust seasoning, adding more horseradish, if desired.

CHICKEN FRIED STEAK WITH PAN GRAVY

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It’s all my daughter Paula’s fault! I know it’s usually all the mother’s fault, but not this time. My preparing this way too caloric, cholesterol laden, fattening, crazy delicious comfort food dish is all on Paula! And even though I don’t plan to serve chicken fried steak (CFS) very often, I must say thank you to my dear daughter for reminding me of this lovely Southern delicacy. (You might know it better as country-fried steak.) And for those of you with more discerning palates, just consider CFS the poor man’s wiener schnitzel. (Veal and breadcrumbs prepared in a similar manner.) But in my humble opinion, CFS is every bit as delicious. (And a whole lot cheaper to produce!)   

It all started with a simple phone conversation. Paula happened to mention that she was making one of her husband’s favorite dishes for dinner that evening. And of course, I had to ask which of Mark’s favorites was she preparing? And as she described how she fixed this dish my mouth started to water. Holy guacamole! I hadn’t eaten CFS for years. And it sounded just so tempting. And as you well know, I give in to culinary temptation way more than is good for me. But hey, if I only eat it once every 10 years, how much can that hurt? (As if I can refrain from making CFS now that I know how wonderful the homemade version can be. I’d never actually fixed it at home before. I’d only had it on a few rare occasions for breakfast when traveling.) But now, who knows how frequently this might appear on our dinner table. I’m only human after all! And it’s still all Paula’s fault!

But in her defense, she doesn’t usually fix gravy to slather on their CFS. Nor does she make sinfully rich grits to go along with the steak. That part is all on me! But I figure, in for a dime, in for a dollar. If I’m going to sin, let it be a big one and then be done with it! So, the following recipe is not a low-calorie wonder. But boy of boy is it delicious. And a dish I guarantee everyone in your family will adore.

I found most of this recipe compliments of the momontimeout.com site. (Great site BTW.) The modifications came from several suggestions Paula shared with me, with a couple thrown in by me for good measure. So, this recipe is definitely a team effort. (Look for my recipe for Creamy and Savory Grits soon to come to your very own computer.)

As always, make every meal special. And while I totally advocate eating healthy nutritious food most of the time, I also believe that there are times when nothing but a big old meal of comfort food helps keep people happy and content. Too much depriving ourselves of food that brings us pleasure just can’t lead to a well-balanced mind. I mean really, who can remain sane when all they can think about is a hamburger and fries? I’m not sure the previous statement speaks well to my mental stability, but never-the-less, it’s how I feel. It’s the old “moderation in all things” thing! And I am a firm believer in “moderation in all things”, in moderation of course! So, to that end, I must also tell you, that along with our CFS, gravy, and grits last evening, I also served plain old steamed fresh green beans. No frills attached.

Peace and love to all.

Chicken Fried Steak

1½ c. all-purpose flour

1 tsp. kosher salt

freshly ground black pepper (quite a bit)

1 tsp. paprika

1 tsp. granulated garlic  

1 tsp. granulated onion

½ tsp. baking soda

½ tsp. baking powder

¾ c. buttermilk

1 tsp. hot sauce (I use Frank’s RedHot original cayenne pepper sauce) 

1 egg

4 cube steaks

Montreal Seasoning  

vegetable oil

In a shallow container (I use an 8-inch cake pan), whisk the flour, salt, black pepper, paprika, granulated garlic, granulated onion, baking soda, and baking powder together. Set aside.

In a separate shallow container (yup, another cake pan), whisk the buttermilk, hot sauce, and egg together. Set aside.

It the cube steaks appear moist, pat them dry with a paper towel, removing as much moisture as possible. Season one side of each cube steak with a sprinkling of Montreal Seasoning. Let sit for 5 minutes.

While the cube steaks are resting, scatter a bit of the flour, the same size as the cube steaks, on a baking sheet.

Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. (This is a messy process, so plan on washing your hands several times as you coat the steaks.)

Place the breaded cube steaks on the floured areas of your baking sheet. (Having a bit of flour before you set the breaded steaks down, allows the steaks to absorb a bit more flour as they rest. And also, not stick to the baking sheet.) When all 4 steaks have been breaded, press a bit more flour into the top of each one. (Save the remaining flour for use in the gravy.) Let the breaded steaks rest for 10 minutes.

Preheat oven to 225-degrees.   

Heat about an eighth inch of vegetable oil in a large heavy skillet over medium high heat. How much oil you need depends on the size of your skillet. And if possible, use a fry pan that will accommodate all 4 steaks. If not, fry 2 at a time.   

Test the oil by dropping a bit of the breading into the oil. The oil should sizzle and bubble around the breading. (The oil should glisten, but not be hot enough to start smoking.)

Place the steaks into the pan and fry for 3 to 4 minutes on each side or until golden brown. After the steaks have browned on both sides, carefully flip them back to the first side. Only fry for an additional minute or so.    

Remove steaks from pan and drain on paper towels. Place in the preheated oven to stay warm while you make the gravy. (I place the paper towels and fried steaks on the the same baking pan I used to hold the breaded steaks before they were fried. Washed first, of course!)

Pan Gravy

2 T. vegetable oil from frying the steaks

2 T. seasoned flour (from breading the steaks) or if none left, just regular flour

1½ c. whole milk

¼ c. heavy cream

seasoned salt, if more salt is required

freshly ground black pepper

Save about 2 tablespoons of the grease in your pan. Discard the rest. Do NOT scrape the skillet clean. You want all of those brown bits for added flavor in the gravy.

Over medium-low heat, whisk in the seasoned flour and continue whisking for two to three minutes or until the flour is nice and golden brown.

Slowly whisk in the milk and heavy cream and bring gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Taste and add seasoned salt, if necessary, and lots of fresh ground pepper.  

Serve the CFS with a drizzle of gravy and a side of Creamy and Savory Grits (recipe to follow in the next few days) or mashed potatoes. Add your favorite green veggie and dinner is served. A perfect comfort food dinner.

Please note: To re-heat leftover CVS, place on a low-sided baking pan fitted with a wire rack in a pre-heated 400-degree oven and bake for about 20 minutes. Remove from oven and let cool a couple of minutes before serving.

Do not microwave. The breading will get soggy and yicky. (And yes, yicky is a technical term used by culinary experts everywhere!)  

PAN SEARED TENDERLOIN OR FILET MIGNON STEAKS WITH DIFFERENT BUTTERS

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I used Garlic Rosemary Butter this time.

You know what they say about butter. That “butter makes everything better”. And in the case of a beautifully cooked tenderloin or filet mignon, they are 100% correct.

Now some would argue that the meat alone is perfect and should be enjoyed au naturale. To this I say – phooey! If they truly want their meat “naked”, then try cooking it without as much as a sprinkle of salt and pepper. Now, that’s “natural”. But I’d bet my last pound of unsalted butter that no one would admit to enjoying a good steak without the requisite liberal sprinkling of salt and pepper just before cooking begins. Especially salt. Because salt stays on the surface of meat without dissolving. This helps the meat juices stay within the muscle fibers thus helping ensure a juicy steak. Of course, along with the salt, it is important to cook the steak at a very high temperature. The high heat helps form an evenly distributed and crispy brown crust. And in the case of meat cooked using this recipe, a lovely buttery crisp crust.

FYI: Our good friend Jim, who is truly a meat expert, prepares his steaks a bit differently. He brings the meat to room temperature, then at least an hour before he cooks the meat, he liberally sprinkles it with salt and presses it into the meat. Then he sets it aside. Salting ahead of time like this ensures the entire cut gets evenly flavored.  When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat.

Anyway, my point is, au naturale meat can be over-rated. Of course, I’m a lover of creamy and savory. So, for me, a lovely, flavored butter melting on a perfectly cooked steak is pure heaven. I could eat a great steak prepared this way weekly except for the obvious reasons. A) too much red meat is not good for me. B) Too much butter is not good for me. C) Expensive meat is not good for our budget!  So, I prepare this kind of an entrée only for very special occasions.

So, if you too have a special occasion coming up, I would recommend serving this steak. And I know. For special occasions we love to go out for dinner too. But with Covid, dining in one of our favorite restaurants has not been possible. So, I have made sure that any special occasions are still celebrated with as much fanfare and fine dining as possible. But, like you, I am really looking forward to having someone else do the cooking, table clearing, and dishes. But even as write that sentence, I’m reminded that the slight annoyance of not being able to dine out is only a problem to people for whom poverty is not a reality. And then I sit back, say a thank you prayer to every deity imaginable, and then lift my butt out of my comfortable chair and walk into my well-stocked kitchen and fix us something good to eat. We are the lucky ones. We have food in our freezer, clean water, a warm home, and enough of everything necessary to live happy and productive lives. I hope and pray the same for you.

Peace and love to all.  

2 beef tenderloin or filet mignon steaks (at least 1½-inches thick)

kosher salt

freshly cracked black pepper

2 T. unsalted butter

Remove the steak from the fridge at least 30 minutes before cooking. (Having the steak at room temperature helps ensure that your cooking times are more accurate and the meat cooks more evenly.) Season both sides generously with salt and pepper. Cook immediately.

Or use Jim’s method: salt the steak at least an hour before cooking. Then proceed to either cook as described below, or grill over high heat. Either way produces a really good product.

Using a cast iron pan if possible, add the 2 tablespoons of butter to the pan and allow the skillet to become scorching hot before placing the steaks in the pan. Sear the first side undisturbed for 2 minutes. Carefully flip the steaks and sear the second side for 2 minutes. (This will give your steaks a lovely and tasty crust.)

Transfer the skillet directly to your pre-heated 425-degree oven. (The skillet handle may be hot, so work carefully.) For rare, bake for 3½ minutes. The internal temperature should reach 120 – 125-degrees. Medium rare, roughly 4-5 minutes to an internal temperature of 125-130-degrees. After that, don’t bother spending your hard-earned money on tenderloin or filet mignon. Might just as well buy a cheaper cut of beef and make stew!

When your steaks reach the desired internal temperature, remove from the oven, transfer to a platter, and lightly cover with aluminum foil. Leave alone for about 5 minutes.

To serve, plate the steaks topped with slices of your choice of flavored butter. (See choices below.)

Garlic Rosemary Butter

4 T. (½ stick) unsalted butter

1½ tsp. chopped fresh rosemary

1½ tsp. chopped fresh parsley

1 lg. garlic clove, finely minced

pinch sea salt

freshly ground black pepper

Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. (Don’t melt the butter.) Using a regulate table fork, mash in the rosemary, parsley, garlic, salt, and pepper. Scoop onto a piece of plastic wrap forming it as much as possible into a half stick of butter. Place in refrigerator until the steak comes out of the oven and is resting. (If you make the flavored butter way ahead of time, take it out of the refrigerator a good 30 minutes before you plan to use it.)   

Garlic Lemon Butter

4 T. (½ stick) unsalted butter

2 garlic cloves, finely minced

2 T. minced fresh Italian parsley

1 tsp. lemon zest

pinch sea salt

freshly ground black pepper

Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. (Don’t melt the butter.) Using a regulate table fork, mash in the garlic, parsley, lemon zest, salt, and pepper. Scoop onto a piece of plastic wrap forming it as much as possible into a half stick of butter. Place in refrigerator until the steak comes out of the oven and is resting. (If you make the flavored butter way ahead of time, take it out of the refrigerator a good 30 minutes before you plan to use it.)   

Blue Cheese and Fresh Thyme Butter

4 T. (½ stick) unsalted butter

2 T. crumbled blue cheese, or more to taste

1 tsp. finely chopped fresh thyme

pinch sea salt

freshly ground black pepper

Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. (Don’t melt the butter.) Using a regulate table fork, mash in the blue cheese, fresh thyme, salt, and pepper. Scoop onto a piece of plastic wrap forming it as much as possible into a half stick of butter. Place in refrigerator until the steak comes out of the oven and is resting. (If you make the flavored butter way ahead of time, take it out of the refrigerator a good 30 minutes before you plan to use it.)   

Dried Porcini Mushroom, Garlic, and Fresh Chive Butter

4 T. (½ stick) unsalted butter

1 sm. garlic clove, finely minced

4 tsp. chopped fresh chives

1 T. dried porcini mushroom powder*

pinch sea salt

Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. (Don’t melt the butter.) Using a regulate table fork, mash in the garlic, chives, mushroom powder, and salt. Scoop onto a piece of plastic wrap forming it as much as possible into a half stick of butter. Place in refrigerator until the steak comes out of the oven and is resting. (If you make the flavored butter way ahead of time, take it out of the refrigerator a good 30 minutes before you plan to use it.)

*Porcini mushroom powder can be purchased online or you can make it at home. Place dried mushrooms in your blender or spice grinder and let it whirl. (My spice grinder is an inexpensive coffee grinder dedicated just for the purpose of grinding herbs, spices, and anything other than coffee!)

Store mushroom powder in an airtight container. Great for adding depth of flavor to almost any dish that calls for mushrooms. And of course, any dried mushroom can be ground into powder.

Horseradish and Fresh Chive Butter

4 T. (½ stick) unsalted butter

2 tsp. horseradish, or more to taste

4 tsp. chopped fresh chives

pinch sea salt

freshly ground black pepper Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. (Don’t melt the butter.) Using a regulate table fork, mash in the horseradish, chives, salt, and pepper. Scoop onto a piece of plastic wrap forming it as much as possible into a half stick of butter. Place in refrigerator until the steak comes out of the oven and is resting. (If you make the flavored butter way ahead of time, take it out of the refrigerator a good 30 minutes before you plan to use it.)   

    

BEEF STEW WITH GARLIC, ONION, AND CHIVE DUMPLINGS

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For the last several days, weather predictors have been threatening Northwestern Washington with snow. (Like that’s a big threat for people like me!) Because those of us for whom snow is the coolest thing ever, would be overjoyed to see big old fluffy flakes of precipitation fall from the sky. Even though, in our case, almost any amount of snow will render us house bound. (Our driveway and road leading out of our neighborhood are anything but level.)

Lots of snow on Mt. Baker, but so far, none on the deck from which I am taking this picture. That’s Barnum Point in the foreground surrounded on three sides by Port Susan Bay.

But for retired folks like Mr. C. and me, who are already basically tethered to our house because of covid-19, so what? And snow is so pretty. And so much fun to play in. (OK, it used to be fun to play in when I was still skiing. Now however, I stick to admiring it from the comfort of my well heated and comfortable home.) But you understand what I mean. And besides all of which, even though I fervently wish for snow, I have as much say in the matter as my fellow thinking Americans who would like to see one of our former presidents (no name given to avoid a lawsuit) airlifted to a tiny island in the middle of a vast sea of sharks, never to be heard of again! But for reasons unknown to me, I was not handed the responsibility for weather in our region, or for mandating punishment even if said punishment is richly deserved! So, I do the next best thing.

I prepare hearty comfort food that makes us feel like there must be snow on the ground. Which, of course there is. Somewhere. And beef stew, with light as feather dumplings nestled on top, is perfect “snow weather” food. So, of course I hope you give this recipe a try. The stew is delicious. And when topped with dumplings, your entire family will feel like it must be a special occasion. (Snow, or no snow.)

So as always, make each meal a special occasion. And don’t hate snow. None of us can either stop it from falling or hasten its appearance. It simply is what it is. So, stock up on hot chocolate mix and marshmallows. Whip up a batch of chocolate chip cookies or brownies. And graciously accept the inevitable. And after all that effort, and if you still have a modicum of energy left, prepare a hearty and tasty meal to top off another great day of just being alive.

Peace and love to all.

For the Stew:

4-6 slices thick lean bacon, diced

1 lb. lean beef (round steak or top sirloin is great)

2 tsp. seasoned salt

freshly ground black pepper

1½ tsp. paprika

½ c. flour

1 lg. onion, chopped

3 garlic cloves, minced

1 c. chopped celery

2 carrots, sliced ¼-inch thick

3 c. beef stock

1 c. red wine (I use Gallo Hearty Burgundy)

1 T. tomato paste

1 bay leaf

2 tsp. dried thyme leaves

½ tsp. dried rosemary, crushed

1 T. dried parsley

2 medium potatoes, diced

4-6 c. fresh or frozen vegetables (corn, beans, peas, broccoli, mushrooms, zucchini, etc.)

Fry bacon until crisp in a large, covered soup pot. Remove bacon to medium sized bowl. Don’t discard bacon fat. Meanwhile, remove any fat or grizzle from meat and cut into bite size pieces. Sprinkle meat with seasoned salt, pepper, and paprika. Place flour in a bag and add meat cubes. Shake until well coated. Brown meat in bacon fat. As pieces brown, remove to the same bowl as bacon. If more fat is needed to brown all the meat cubes, add a teaspoon or so of vegetable oil.

After all the meat has been browned, add onion, garlic, celery, and carrot slices to the pot. Stir fry for about 5 minutes, lifting brown bits off the bottom. Add beef stock, red wine, tomato paste, bay leaf, thyme, rosemary, and parsley. Bring to boil and add cooked bacon, meat cubes and any accumulated meat juices. Reduce heat to low, cover, and simmer for about 90 minutes or until the meat is almost tender. Stir periodically.

Add potatoes and simmer until they are almost done, about 30 minutes. Add fresh vegetables and cook until crisp tender. Add frozen vegetables and continue cooking until the stew is simmering gently.  

Using a spoon or ice cream scoop, drop dumpling balls into the stew.  (The dumplings will double in size while they cook, so make them as big or small as you wish.)

Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the last 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.) To check if the dumplings are ready, use a toothpick to test if the dumplings are cooked through. The toothpick will be clean if the dumplings are cooked enough. Then serve the stew immediately.

For the Garlic, Onion, and Chive Dumplings:

1 egg

6 T. whole milk

2 T. veggie oil

1 c. all-purpose flour, fluffed

1½ tsp. baking powder   

½ tsp. kosher salt

freshly ground black pepper

1 garlic clove, finely minced

1 T. chopped dried onion  

2 T. finely chopped fresh or 1 T. dried chives    

In a bowl whisk the egg, milk, and oil together. In another bowl, whisk the flour, baking powder, salt, pepper, garlic, dried onion, and chives together. Stir the dry ingredients into the egg mixture just until combined. Do not over-mix.

REUBEN SANDWICH CASSEROLE

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This lovely recipe comes curtesy of the vintagedishandtell.com site. Although I changed amounts here and there, some of the layering instructions, and added black pepper, Sarah’s recipe came closer to what I envisioned than any of the other on-line recipes I perused. So, Sarah is the real hero of this blog post.

The ingredients for this simple to prepare and delicious casserole can be purchased at almost any reputable grocery store. The prep time is so quick, that it is a perfect weeknight dish to serve your family. Especially for those of you poor folks who are still working. Or folks like me, who used to work for a living, but now are too tired to produce the likes of Beef Wellington followed by Baked Alaska every evening for dinner. Yah think!?!?

Now having said that I’m unable (also unwilling) to fix fancy dinners every evening, I need to step back a bit. Because in all honesty, three of the ingredients listed in this recipe I made from scratch – Homemade Sauerkraut, Thousand Island Dressing, and Sourdough Light Rye Bread with Caraway Seeds. (And yes, I actually prepared all three of these items with this casserole in mind. How’s that for good planning and follow up at the ripe old age of 76?) But just because I am crazy enough to find making everything from scratch a joy and a delight, doesn’t mean you have to follow suit. I’m sure Mr. C. would agree that one crazy cook per county is enough! And I claim Island County. So back to my original statement. You can buy the ingredients for this dish and it will still be absolutely delicious. (And a great deal less work.) And yes, all three of the recipes highlighted above are on this site.

This casserole basically tastes like a really wonderful Jewish deli Reuben sandwich. Just a lot less messy to eat. (And yes, I still miss Brenner Brothers Bakery in Bellevue. They made the best sandwiches I ever tasted.)

So as always, have fun creating wonderful food for your family. And don’t stop thinking about new and delicious ways to put everyday ingredients to use. We are lucky in that regard. Through the wonders of modern technology, there isn’t a recipe ever envisioned that someone hasn’t already thought of and posted on the internet. For which, I will forever be grateful. Takes so much less effort to prepare someone else’s beloved recipe. Or start with a recipe and afford your brain the luxury of only constructing changes rather than full on invention. I don’t know about your brain, but mine I’m sure appreciates every effort I make on its behalf.

Peace and love to all.

2 c. well drained sauerkraut

2 T. very finely chopped onion

1 T. dried parsley

½ tsp. caraway seed

freshly ground black pepper

2 c. grated Swiss cheese

2/3 c. Thousand Island dressing

½-¾ lb. thinly sliced pastrami or corned beef

2 c. cubed (¼-inch cubes) light or dark rye bread (crusts welcome)

2 T. butter, melted

Combine the sauerkraut, onion, parsley, caraway seed, and pepper in an ungreased 8 x 8-inch baking dish or equivalent sized casserole dish. (I used my French White Corningware casserole dish for this recipe.)

Top with 1/3rd of the cheese and half of the Thousand Island dressing. Layer on half of the pastrami. Spread another 1/3rd cup of the grated cheese over the top and then the remaining dressing. Add the remaining meat and sprinkle on the remaining cheese.

Toss bread cubes with melted butter and sprinkle on top of casserole. Lightly press down on the bread cubes to compact the casserole a bit.

Bake uncovered in a pre-heated 350-degree oven for about 40 minutes or until the cheese is melted.

Remove from oven and allow to sit for about 5 minutes before serving.

Great served with the usual suspects – dill pickles, thick potato chips, a crispy green salad, and of course a cold dark beer!

     

STEAK DIANE

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And yes, any food blogger worth her or his salt would have cleaned up the plate before taking a picture. Obviously photography is not my passion. Eating is!

HAPPY NEW YEAR

I don’t know about you, but I’m very glad to see the last of 2020. OK, I know, we mostly all feel the same way, but I disdain generalities, so I thought I’d start 2021 on a good footing. And no, it’s not my New Year’s resolution to abstain from making generalities. It’s more of a realization that defining someone or something in general terms rather than being specific to the individual or situation, is ultimately unfair. Am I no longer a vital and contributing member of society because I’m over 75? Am I a better citizen because I’m not in a racial minority? Am I a more learned or intelligent person because I’m a democrat rather than a republican? Heck no to all those questions! So, if I were to come even close to setting myself up for failure by making a New Year’s resolution, it would be to begin each day by simply trying to be a better person. Of course, that would be cheating because I start every day by giving myself a little lecture on that very subject. Some days it works better than others. Some days my good angel wins. But more often than I would like, my little devil (who is terribly cute with his little reptilian tail and pitchfork) wins the day. But I’m still hopeful that the little angel will win out in the end. So, what does all this have to do with Steak Diane? Not a great deal. But enough to make me choose to celebrate 2020 rather than cast it aside without fanfare. And how do I celebrate any special occasion? With wonderful food, of course! Thus, Steak Diane for dinner. BTW, it is believed that the name “Steak Diane” is of Roman origin. After the Roman goddess, Diana or Diane.  

But before we got to dinner, there just had to be appetizers and a drink. So, at around 4:00 pm, that’s how our evening began. (See picture below.)

Starting back left – red onion, capers, lemon zest and juice, salt, and pepper mixed with cream cheese to spread on crackers topped with smoked salmon. Next Bacon Wrapped Water Chestnuts, pitted castelvetrano olives, and Blue Cheese, Cream Cheese, and Date Spread.

Steak Diane didn’t happen until about 8:00 pm. Speaking of which………….

I found this wonderful recipe for Steak Diane on the coctione.com site. The recipe appealed to me instantly because it contained every single ingredient I felt would compliment a beautiful steak. I followed the recipe to a tee. (Something that rarely happens.) And I’m so glad I did. What a fantastic combination of flavors. And simple instructions for a sauce that ends up better than almost anything I ever tasted in a restaurant. And speaking of restaurants, apparently in the 1950s and early 60s, especially in New York city, upscale restaurants prepared this dish table side, with its theatrics arising from the flambéing of the cognac used to make the sauce.

Well, I must tell you, while I was preparing this dish, Mr. C. was enjoying his before dinner Spanish sparkling wine (cava) while observing my every move as I prepared this dish. Even the part where I almost started a conflagration when I set fire to the cognac. (And yes, some of our acquaintances, like our dear friend Jim, can flambé with panache. Me, not so much. But I’m learning. The hard way, of course.) Anyway, Mr. C. found it entertaining. (Got to keep our spouses riveted. But burning down our home might have been a little too riveting. Yah think! But thank God, that didn’t happen.)

Anyway, to make a short story long, the next time you want to celebrate a special occasion, I would recommend preparing this dish. It is really fantastic. We both decided that this dish might just become a New Year’s Eve tradition. It’s just that good!

As always, keep astounding yourself by trying something new. And it doesn’t have to be by preparing a new dish. It could be by learning a new language. Or learning to ski. Or taking up origami. Life is so darn short. Don’t waste it by wondering what if? Just do it! And more than ever – peace and joy and love to all.   

2 T. canola oil

2 1-inch (at least) thick tenderloin or filet mignon steaks

kosher salt

freshly ground black pepper

1½ c. beef stock

2 T. unsalted butter

2 cloves garlic, finely minced

1 sm. shallot, minced

½ c. thinly sliced fresh mushrooms

¼ c. cognac or brandy

¼ c. heavy cream

1 T. Dijon mustard

1 T. Worcestershire sauce

dash hot sauce, such as Bob’s Red Hot

1 T. minced fresh parsley

1 T. minced fresh chives

Heat the oil in a 12″ skillet over medium-high heat. Liberally season the steaks with salt and pepper. Add to skillet. Fry, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. (Depending on how “medium-rare” you like your steaks, the internal temperature should read anywhere from 130 -145 degrees.) Transfer steaks to a plate; set aside.

Return skillet to high heat, add stock, and reduce the broth to ½ cup, about 10 minutes. Pour into a bowl and set aside.

Return the skillet to heat, and add butter, garlic, and shallots. Cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they begin to brown, about 2 minutes. Remove pan from heat.

Add cognac, and light with a match or fire stick to flambée; cook until flame dies down. Please note: The cognac flames will shoot up about 15-16 inches when torched. So be very, very careful.)

Return pan to heat and stir in the reduced stock, cream, mustard, Worcestershire sauce, and hot sauce. Let burble and start to thicken before returning steaks to the skillet.

Steak just returned to the sauce.

Turn the steaks in the sauce until warmed through and the sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce. Pour sauce over steaks to serve.

I served the steak with creamy mashed potatoes and my Roasted Beets, Candied Pecans, and Feta Cheese Salad with Balsamic Vinegar Dressing. Yum

BALSAMIC VINEGAR, ROSEMARY, AND GARLIC MARINATED AND GRILLED FLANK STEAK

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I am a sucker for grilled meat. Always have been. And usually I prefer to enjoy any type of grilled beef dolloped with a lovely sauce, like Bourbon BBQ Sauce, Chimichurri Sauce, or Steak Sauce with Mushrooms. (All on this site BTW, along with many other great sauces.) But, with this wonderful recipe from the heygrillhey.com site, a sauce would be redundant. Because this marinated steak has plenty of great flavor all by itself. I like that. Not only because the marinade flavors the meat so beautifully, but because it means I have one less dish to prepare. (Remember, I’m getting lazier and lazier as my years quickly advance past three fourths of a century!)

So anytime I can find a recipe like this one, that doesn’t require me to prepare some kind of sauce to go with it, I’m delighted. And excited to pass the recipe on to you. (And yes, I usually change other people’s recipes a bit to better reflect our taste. But just looking at Susie’s recipe, I could find no fault with either her choice of ingredients, or even the amounts she had listed. And I was spot on to leave the recipe alone. In my estimation, it is perfect as originally written.)

So, if you too are yearning for a simple way to prepare a well-seasoned flank steak, I would highly recommend you give this recipe a try. And if it’s just you, or maybe 2 or 3 of you at table, yes, a whole flank steak is probably more meat than you can eat in one sitting. Not too worry. We ate our fill the first night, then I used most of the leftover meat as the meat component in homemade chili. (Fabulous!) Then the next morning, I sliced up the remaining small piece, hotted it up on my grill pan while I fried our eggs and served it with warmed zucchini bread. (What a lovely treat to break our fast!)

So, no excuses folks. This is the real deal. If you like grilled meat, this is your chance to look like a grill king or queen. Almost fool proof. (Well as long as you have an instant read thermometer that is. If you don’t, Santa Claus will soon be coming to town. So, you should be making a list so that he/she can check it twice. (And get his/her order in before the mad rush.)

As always, stay happy, stay healthy, stay practical, and stay patient. We are all in for a rough winter with the increases in covid-19 cases, restrictions constantly changing in a desperate attempt to save lives, and the ever-increasing incipient feeling that this damn pandemic will bloody well never go away. Hopefully, the devastation will end sooner rather than later. In the meantime, us worrying ourselves sick won’t change a thing. Peace and love to all. (Note to self: take your own advice!)   

½ c. extra virgin olive oil

1½ tsp. kosher salt

freshly ground black pepper

¼ c. brown sugar, packed

2 T. Worcestershire sauce

¼ c. balsamic vinegar

5 cloves garlic, minced

1 tsp. crushed red pepper flakes

3-4 sprigs fresh rosemary (about 6-inch sprigs)

1 – 1½ lb. flank steak, trimmed of as much fat as possible

In a gallon zip lock bag, combine the olive oil, salt, black pepper, brown sugar, Worcestershire sauce, balsamic vinegar, garlic, crushed red pepper flakes, and fresh rosemary sprigs. Zip the top, then gently massage the contents until the salt and sugar granules are dissolved.

Place the flank steak in the bag, press out any excess air, and seal tightly. Using your hands, press the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.

Preheat your grill to 450 degrees. Grill the steak for 4-5 minutes per side, or until the internal thermometer reaches 130-135 degrees for medium rare.

Remove the steak to a cutting board. Tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Serve immediately.

        

HOT DOGS IN A BLANKET WITH SRIRACHA DIPPING SAUCE

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I have no idea what is happening to me lately, but I have been craving hot dogs. Now the last time that happened, I was pregnant with my daughter Paula. And no, this 76 year old lady is definitely not pregnant. And frankly, even if it were still possible, I’d slit my throat if that was the case! (No offence Paula.) The ability to get into that condition left the realm of possibility about 35 years ago. Thank God! (Again, no offence intended.)

So that leaves me with this quandary. Why in the name of all things gourmet, would I be craving a hot dog? Am I not getting enough saturated fats, preservatives, and nitrates in my diet? Am I feeling salt depleted? What could be happening to my body that would cause this unhealthy craving? So I decided to think on the subject. Which I did. And I came up with a most logical and reasonable conclusion. Hot dogs taste good. They are simply really, really yummy.

Now I am not so far gone as to eat just any old hot dog. Even I can show restraint when forced to face the facts. And the fact of the matter is – not all hot dogs are created equal. Some are just healthier than others. For example, Organic Valley Beef Hot Dogs, Hebrew National 97% Fat Free Beef Franks, Applegate Natural Stadium Beef and Pork Hot Dogs, and our favorite – Painted Hills Natural Beef Uncured Beef Hot Dogs are far better for us, and much tastier than their cheaper contemporaries. So although a lean piece of baked chicken would ultimately be much better for me than a hot dog, it’s too late in the game for me to begin denying myself some of the simpler pleasures in life.

So, with that in mind, I made hot dogs in a blanket last evening for dinner. And I have to tell you, I was in comfort food heaven. Warm out of the oven, then dunked in Sriracha Dipping Sauce (see recipe below) and creamy Dijon mustard, I was one happy lady at dinner. And to go along with the hot dog, a Spicy and Savory Hasselback Potato. (Recipe coming soon.) Altogether a very satisfying meal.

And I have to say, the “blanket” was one of the main reasons I enjoyed the hot dog so much. The dough was terribly simple to prepare, and took only about 90 minutes from beginning to end. Of course, most of that time was hands free so I could accomplish other things while the dough was rising. So last evening, instead of eating hot dogs wrapped in large, fluffy, boring grocery store buns, our dogs were lovingly encased in soft and flavorful homemade cheese bread.   

I truly hope you give this recipe a try. I’m sure your entire family will enjoy this delicious way to raise the simple hot dog to a new level of excellence. And remember, not all hot dogs are terribly bad for us. Granted, health food they’re not. But once in a while, a real comforting treat.  

As always, try and remain safe and sane through all the political turbulence going on right now, the increase in covid-19 cases, and the approaching holidays. If there ever was a year that I would not especially want to repeat, it’s 2020. But even with all the stress this year has brought with it, I still wake up in the morning looking forward to spending another day with Mr. C., playing in my kitchen, talking or social distancing with family and friends, and closing my day by reading a few chapters in a good book. And every night as I drift off to sleep, I give thanks for all the joy I have in my life. May you too find joy in every day pleasures. Peace and love to all.

2 tsp. quick-rise yeast

½ c. warm water

1 tsp. granulated sugar

1 T. extra virgin olive oil, plus more for oiling the bowl

¼ tsp. kosher salt

scant ¼ tsp. granulated onion

¼ c. grated sharp cheddar cheese

1¼ c. unbleached all-purpose flour, or more as needed

6 hot dogs or sausages of choice

1 egg

2 tsp. milk

sesame seeds

Combine the yeast, water, and sugar in the bowl of your stand mixer using your bread hook. Let sit for 3-4 minutes. Add the olive oil, salt, granulated onion, cheese, and 1 cup of the flour. Mix on low until a soft dough forms. Knead, adding additional flour as required, until the dough sticks to the bottom of the bowl but not to the sides. The dough should still feel slightly sticky.

Pour a bit of olive oil into the bowl, and using your hands and a stiff rubber spatula, form the dough into a ball. Cover and let rise for one hour or until doubled in size.

Punch the dough down and divide into 2 pieces. Roll each piece into a 10-inch circle on a well-floured surface. Then using a pizza cutter or sharp knife, cut each circle into thirds. Starting with the wide end of the triangle, wrap the dough tightly around each hot dog. Place narrow point down on a parchment paper lined baking sheet.

Whisk the egg and milk together and brush the top of each dough wrapped hot dog. Sprinkle with sesame seeds. Let sit while you pre-heat your oven to 400 degrees.

Bake for about 15 minutes, or until golden brown. Serve warm.

SRIRACHA DIPPING SAUCE

¼ c. mayonnaise

¼ c. sour cream or Greek yogurt

1½ tsp. Sriracha, or more to taste

Stir until well combined. This simple sauce truly is crazy good.   

SAVORY BRAISED BEEF CUBES

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Some days I feel like cooking a gourmet dinner. Other days all I want is a big old salad with meat and cheese and a horribly caloric dressing. Oh, and don’t forget the croutons. Then, there are the times like a couple of days ago when all I wanted was a savory and comforting dish that went well with potatoes.  Kind of a modified meat and potatoes day.

So I thought of Swiss steak. And sure enough I have a couple of great recipes for Swiss steak on this site that I always enjoy. (Swiss Steak with Mushrooms and Swiss Steak with Cheddar Cheese Polenta.) But I didn’t happen to have any fresh mushrooms on hand, and I had two lovely Yukon Gold potatoes I really needed to use before the peels turned green and the potatoes started to think about reproducing themselves. (Sprouting.) So cheddar cheese polenta was out. And of course, I’m always game to try new and interesting looking recipes. So to the internet I proceeded.

And I found the bones for this recipe on the tasteandtellblog.com site. I changed the ingredients somewhat and the manner in which the meat was cooked, then proceeded from there. I simply turned a stove top recipe into an oven braise. Let me explain.

First of all, I like to braise meat. Braising is a combination cooking method; combining the dry-heat method of searing the meat to begin with and then cooking the meat until tender with the moist heat of a long and gentle simmer in liquid. And frankly, whenever possible, I braise meat in the oven. (Stove top braises make more work for me because then I am always checking the pot, stirring the liquid, and even tasting the sauce.) So using the oven is definitely my preferred braising method.

Really, all you are doing in a braise, is taking a tough cut of meat, adding a few flavorful ingredients, and gently cooking the entire mess in liquid until all of the ingredients are magically transformed into a tender, succulent, delicious masterpiece. (I bet that got your attention! It even got my attention, and I wrote the darn sentence!)

Anyway, if you are in the mood for a savory, meaty, fairly inexpensive, and simple main dish to prepare, this might fit your bill. I know it certainly fit ours the other evening.

As always, keep counting your blessings, keep striving to keep your life and the lives of those around you interesting, and if you have an older neighbor who might be in need of a bit of cheer, be the one that makes it happen. Baking cookies? Take a few over. Making bread? Make a small loaf to share. Even a simple wave or “howdy neighbor” can mean a lot to someone who is unable to see family or friends during this pandemic. Think of ways to make life better for others. If nothing else, it takes your mind off yourself. Peace and love to all.    

1 lb. beef steak, cut into serving sized pieces (tough cuts work well for this recipe, like round steak or boneless chuck) 

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

½ onion, diced

1 stalk celery, thinly sliced

1 carrot, diced

2 cloves garlic, minced

1 T. tomato paste

1 T. unbleached all-purpose flour

2 c. beef stock, or more as needed (I use water and Better Than Bouillon Beef Base)

1 sm. bay leaf

¼ tsp. dried thyme   

½ tsp. paprika

tiny pinch crushed red pepper flakes

1½ tsp. red wine vinegar

2 T. minced fresh Italian parsley

Season the meat generously with salt and pepper.

Heat the olive oil over medium heat in a heavy covered pan. (This is a great time to use your cast iron Dutch oven.)  Add the seasoned beef and cook, flipping halfway through, until browned on both sides, 5-6 minutes. Remove the browned pieces to a container. Set aside.

Add the onion, celery, and carrot to the pan and continue to cook, stirring often, until the onion is softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste. Add the flour and stir for a couple of minutes.

Slowly whisk in the beef stock. Bring to a boil, stirring constantly and scraping up all of the browned bits from the bottom of the pan. Add the bay leaf, thyme, paprika, crushed red pepper flakes, and red wine vinegar. Return the beef to the skillet, along with any juices that have accumulated. The liquid does not have to cover the meat.

Cover the pan and place in a pre-heated 350 degree oven for 90-120 minutes, or until the beef is fork tender. Check after 45 minutes to see if more liquid is required. (If anything, I err on the side of caution. When in doubt, I add more liquid. Can’t really hurt.) You might also want to taste the liquid at this point and adjust seasoning as required. Return to oven and braise the beef until the sauce has thickened (and is almost gone) and the beef is tender.

Remove from oven, discard the bay leaf, and serve sprinkled with the fresh parsley. 

Great served with mashed or oven roasted potatoes, rice, or buttered egg noodles.  

LEFTOVER POT ROAST CHILI

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OK, have I got an exciting new way to cook dried beans for you to try! And BTW, this chili ain’t bad either. (But more about the chili later!) But the beans. OMG! No soaking overnight or boiling for 10 minutes and letting them sit for 2 hours, then draining, starting with fresh water, and boiling them until they’re done. While of course checking them constantly. None of that. Just plop the suckers in a covered pan and add water and salt. Bake (you read that right) BAKE for 2 hours. Voila. Perfectly cooked, creamy delicious beans. No instant pot (although an instant pot does a good job too) required. But Instant Pots cost money. This doesn’t. Assuming of course that you have a pot with a cover and an oven.

Anyway, this is the easiest way I have ever cooked dry beans. And because I am lazy (I admit it and have no problems doing so), this is such a wonderful new addition to my list of easy preparations that I am experiencing heart palpitations just keeping my excitement under control as I share this information with all of you. But for the life of me, what I can’t quite get a handle on, is why I didn’t think of this first?!?! Heck, I’ve been making baked beans for decades. And I never soak the beans overnight. I just add all kinds of wonderful ingredients (bacon, ketchup, brown sugar, onion, molasses, mustard, herbs, various liquids, etc. etc.) and plop the whole mess in the oven for several hours. So why did it never occur to me that I could do the same thing with any dry beans and get the same amazing results? (Some would say it’s because I’m obviously not very bright. And of course, they would be making a good point. But frankly, it just never entered my mind.) But now that I have been made aware of this secret to perfectly cooked beans, I plan to use this method for preparing all kinds of different dried bean varieties using a wide array of flavoring additives. Which got me to thinking, maybe some of you never thought of cooking beans this way either.    

So that’s what got me so excited about sharing this revelation with all of you. But enough about beans. On to the real subject of this post. Chili. And how it all came about.

Our freezer is dying. It’s a slow demise, but never-the-less, our 17-18 year old upright freezer is on its last legs. But I still have several cuts of beef from our last two organic beef purchases. The meat is wonderful. It’s not too fatty and the flavor is marvelous. But we are not eating as much meat as we did when we were younger. And, like I said, our freezer is in a slow decline. So, in order to use up the beef ASAP, I made pot roast out of a hunkin’ big boneless chuck roast a few nights ago. It was wonderful. Full of flavor and we enjoyed it two nights in a row. But there comes a point when left-overs become a redundancy. So the leftover meat and gravy sat in our refrigerator for a day or two before I said that’s it. This has to be eaten or thrown away. But I was just not up for throwing perfectly good meat and gravy away. And I didn’t want to put it in our dying freezer either. So what to do with leftover lean meat and about a cup of fabulous pot roast gravy.

So yesterday morning, as if hit by a bolt of lightning (we do live on Lightning Way after all), I thought about using the cooked meat and gravy in one of our favorite dishes – chili. So that’s just what I did.

Now this is not a new and exciting recipe for an old standard. It’s basically just the way I usually prepare chili. Except of course for substituting already cooked beef for hamburger and gravy for beef stock. And of course including perfectly cooked kidney beans using my new cooking method.

So I hope you enjoy the recipe. And do try cooking dried beans using your oven rather than your cook top. You will absolutely love how easy it is to produce perfectly cooked beans.

As always, stay safe, stay sane, and keep looking forward. It’s a brave new world we are heading into. Might as well just lay back and not get too stressed by the ride. Nothing any of us can do about most of it anyway. Oh wait, there is one thing we can all do that might help towards a better future. We can all VOTE. Peace and love to all.

2 T. extra virgin olive oil

½ c. diced onion, plus more to serve with the chili

2 garlic cloves, minced

1 green pepper, diced

1 (28-oz. can) diced/chopped tomatoes (preferably Italian tomatoes)

2 T. tomato paste, or more to taste

1 c. leftover pot roast gravy (or as much as you have) or 1 cup of beef stock

½ c. water, or more as needed

1-2 c. cooked kidney, pinto, or black beans (or beans of choice) (see recipe below for No Soak 2 hour “Baked” Dried Beans)

¼ tsp. kosher salt

freshly ground black pepper

2-3 T. chili powder

1 T. dried parsley

1 tsp. dried oregano (preferably Mexican)

pinch crushed red pepper flakes

1-2 c. cubed leftover pot roast

Mexican sour cream, garnish, opt.

grated sharp cheddar cheese, opt.

Heat the olive oil in a large covered Dutch oven. Add the onion and cook for about 3 minutes. Add the garlic and bell pepper and cook for about a minute or until you can smell the garlic. Add the canned tomatoes, tomato paste, leftover gravy, water, cooked beans, salt, pepper, chili powder, parsley, oregano, and crushed red pepper flakes. Bring mixture to a boil. Reduce heat to low, cover pot, and cook for about 30 minutes to blend flavors. Add the cubed leftover pot roast and cook for another 15 minutes or so. Stir often during the cooking time. Adjust seasoning along the way. Serve dolloped with sour cream and a sprinkling of grated cheddar cheese.

No Soak – 2 Hour “Baked” Dried Beans  

1 c. dried beans, sorted and rinsed

½ tsp. kosher salt

water

Place beans in a heavy covered pot. Add salt and whatever other vegetative matter, herbs, or spices you might wish to add. Add enough water to cover the beans by 2 inches. Place cover on pot.

Bake in a pre-heated 375 degree oven for 2 hours. After an hour, check beans to make sure they have enough liquid. Add a bit more liquid if necessary.

If the beans aren’t fully softened to your liking after two hours, add enough water to cover the bean surface, put the lid back on, and return pot to the oven. Bake in 15-30 minute increments until desired tenderness is reached.

Additions I added to the pot when I cooked the kidney beans for this chili:

1 T. dehydrated onion flakes

1 tsp. chili powder

¼ tsp. granulated garlic

freshly ground black pepper

pinch crushed red pepper flakes

Please note: When I cooked my old (I have no idea how many years they have been in my pantry) large dark maroon kidney beans, they were perfectly cooked after 2 hours. There was very little liquid left in the pot, so I threw the whole mess in with the other chili ingredients, and called it good. In fact I called it absolutely wonderful.

I plan to use this recipe from now on every single time I need to cook dried beans. Why the heck not? It’s easy and the result is perfect. Frankly, I will be cooking a lot more beans now that I have this way to ensure perfect beans every time. Thank you to thekitchengirl.com site for this incredible new method.