Instant Pot Smoky Beef

 Great for tacos or rice bowls. 

3 lb chuck roast, cut into bite sized pieces

1 Tbs kosher salt

1 Tbs chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cinnamon

1 Tbs cocoa powder

1 tsp oregano

3 Tbs oil

1 white onion, diced

5 cloves garlic, sliced

1 chipotle in adobo sauce, sliced (can add some sauce from can too, depending on spice tolerance)

14 oz crushed tomatoes 

1 cup beef broth (or dark beer)

Juice from 2 oranges

Juice from 2 limes

1 bay leaf 

Toppings: we make taco bowls with brown rice, smoky beef and:

Cilantro

Pickled red onions

Crumbled queso fresco

Sliced radishes

Sliced green onions 

In a large bowl, whisk together spices (salt through oregano) then toss beef in spices until well coated

Heat oil on saute function in instant pot.  Brown beef pieces on all sides, working in batches & transfering to plate as done

After beef, add onion to pot & saute until starting to brown. Add garlic & chipotle & saute an additional minute. Add tomatoes, broth, & juices to pot and stir well, scraping browned bits from bottom. Add beef & bay leaf & either pressure cook on high x 45 minutes or slow cook on high x 6 hours. 

30 minutes before serving, remove lid & simmer beef & sauce with saute function, stirring as needed to keep from burning. After 30 minutes, discard bay leaf & serve w tortillas or rice with toppings of choice 

Cold Noodle Salad

 This is good topped w protein of your choice (shrimp, chicken, pork, tofu, etc). We like shrimp & chicken marinated in extra dressing & grilled) Veggies are totally flexible too-use whatever you like (either raw or grilled/roasted)

8 oz vermicelli rice noodles

Sliced veggies (we used 1 head bok choy (stems & leaves), sliced radishes, sliced snowpeas, sliced cucumber, & green onions

Chopped peanuts to top

Mint & Thai basil (cilantro would be goo too) to top

Sriracha or chili crisp to top 

Dressing:

(We mixed a bottle of lemongrass salad dressing with 3 Tbs soy sauce, 2 minced garlic cloves, 1 Tbs sesame oil, 1 Tbs minced ginger, 1 tsp sriracha but if making from scratch use:

1/2 cup rice wine vinegar

3 Tbs brown sugar

1 Tbs minced lemongrass

And above ingredients 

Cook noodles to package instructions (usually boil x 3 min then drain & rinse well w cold water)

Toss warm noodles w bok choy & dressing & chill until cold (at least 30 min)

Top w additional veggies, peanuts, herbs, & hot sauce as desired when ready to eat  

Broccoli Melts

 This recipe can be changed up so many ways -add bacon bits, change up the seasonings, slather the bread w some mustard after grilling, change up the cheese (Swiss, white cheddar, provolone, etc

1# broccoli, finely chopped

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp dried dill 

1/2 package herb & garlic Boursin

6 fairly thick slices sourdough

Butter

Sprinkle of black pepper & crushed red pepper

6 slices American cheese 

Preheat oven to 400 degrees. 

Using a large baking sheet, scatter broccoli on sheet then seasonings & garlic

Roast x 15 minutes

While broccoli is roasting, place Boursin cheese into a medium mixing bowl & spread sourdough slices with butter

Grill bread in a skillet or grill pan on both sides over medium heat until toasted

Add roasted broccoli to bowl w Boursin cheese & stir well. 

Arrange toast slices on same sheet pan as broccoli roasted on. Spread broccoli mixture over toast, sprinkle w peppers then top w cheese slices. 

Return toasts to oven until cheese is melty (could broil too)

Pelmini Soup

 1 small head green cabbage, chopped

1 yellow onion, chopped

1 large carrot, peeled & chopped 

3 cloves garlic, minced

3 Tbs tomato paste

1/4 cup white wine vinegar

1 tsp smoked paprika

1 Tbs dried dill weed

1 tsp fennel seeds 

1 tsp caraway seeds

4 cups veggie or chicken broth 

1/2 pound frozen pelmini (we use chicken & pork stuffed)

Sour cream & black pepper to top

Bread on side if desired 

In a large soup pot, saute onions, cabbage, and carrots in a little oil over medium heat approximately 10 minutes, stirring often. 

Add garlic & tomato paste & saute another minute. 

Deglaze pot with vinegar then add spices & saute until vinegar mostly evaporated  

Add broth & simmer at least 20 minutes, uncovered, adding water if it gets too dry

15 minutes before ready to eat, stir in frozen pelmini, cover pot & simmer 15 minutes, stirring occasionally & add water if pelmini soak up too much broth

Serve w a dollop of sour cream, black pepper, & a side of crusty bread  

White Pork Ragu

 

from “Smitten Kitchen Keepers: new classics for your forever files” by Deb Perelman

serves 4-6

2 Tablespoons oil
1 small onion, finely chopped
1/2 cup finely chopped carrot
1 small bulb fennel, chopped 
4 garlic cloves, minced
Kosher salt, freshly ground black pepper, and red pepper flakes
1 pound ground pork

1 Parmesan rind 

1/4 cup dry white wine
1 cup chicken broth
1/2 cup milk
1 bay leaf
Pasta water, as needed
1/2 cup heavy cream
1/2 pound dry fettuccine, or 1 pound fresh
Lots of cracked black pepper & grated Parmesan, to serve

Build the sauce:

Heat a medium-to-large heavy pot or Dutch oven (4-5 quarts) over medium-high heat. Add 2 tablespoons oil, and once it is warm, add the onion, carrot, and fennel and season well with salt and black pepper and/or pepper flakes, to taste. Cook, stirring occasionally, for 10 minutes, until the vegetables are lightly browned all over. Don’t worry if anything sticks. Add the pork and garlic, season it generously with salt and pepper, and cook, breaking it up with your spoon, it until it has browned, about 8-10 minutes. Add the wine and scrape up any stuck bits; cook until the wine disappears (1-2 minutes). Add the broth, milk, and bay leaf, and bring to a simmer; then reduce the heat to the lowest simmer, leaving the lid off. Congratulations, you’ve now reached the “walk away” portion of the recipe.

Cook the ragu:

Here’s how the next 1 to 1.5 hours will go:Check in on the sauce from time to time, adding more water if needed to keep it loose, but not enough to submerge the meat (which would boil, not braise–shudder). Taste it from time to time, and add more seasoning if needed. The sauce is done with the meat tastes tender, butter, and rich; this takes 60 to 90 minutes. There’s little harm in going a little longer (up to 2 hours) if real life is more interesting. Do a final taste for seasoning, and cook any remaining liquid down to a saucy puddle. Remove from heat; discard the bay leaf and either discard or chop up Parmesan rind & add back to sauce.  Add the cream, and stir to combine.

To finish:

Cook your pasta 1-2 minutes shy of done in well-salted water. Before you drain it, ladle a cup of the pasta water int a glass by the stove. Drain the pasta, and add it directly to the ragu, along with a quarter to a half of the reserved water. Cook the pasta and sauce together until the pasta is as as done as you like it, adding more pasta water if needed to keep it moving. Serve in wide bowls, finished with Parmesan and pepper.