Sunday, August 2, 2009

Braised Beef short Ribs

This is one of my favorites i realize it isn't totally a pantry recipe but i couldn't resist...
* 5-6 bone-in short ribs
* Kosher salt & pepper
* Extra-virgin olive oil
* 1 large yellow onion diced
* 2 ribs celery diced
* 2 carrots, peeled, diced
* 2 cloves garlic, diced
* 1-s small cans tomato paste
* 3 to 4 cups hearty chicken or beef stock
* 1 cups water
* 2 bay leaves

1. Coat the bottom of a heavy stock pot or dutch oven with extra virgin olive oil. Season the short ribs with salt and pepper on both sides and then place in pot with oil. Sear each side for about 2 minutes each.

2. Remove the short ribs after they have seared and place on a plate. Drain any extra fat in the bottom of the pot but do not scrape the meat drippings. Add fresh oil and then saute the vegetables and garlic until there is a crust that forms on the bottom of the pan. Sometimes I blend the vegetable before i cook them so the final products is not as chucnky.Add the tomato paste and saute longer. Wait until the crust reforms scrape and saute longer. The third the crust forms add the beef or chicken stock and water. Replace the short ribs into the mixture and make sure that the liquid covers the ribs. Add the bay leaves. Simmer unril the short ribs are falling off the bone and tender, about 3 hours.

3. After the short ribs are tender i like to shred the meat and dispose of the bones and bay leaves. I add the meat to the sauce mixture and serve over mashed potatos. So delicious.

I realize this is posted in the wrong season because it is mainly a winter comfort meal...but i love it anytime of the year. It also make great leftovers.

Tuesday, June 23, 2009

city of ember series

although this is not a church published book...actually it is a young adult novel that i had in my covers the topic of food storage nicely. I loved it and found myself wanting to can and can and can. i didn't think a book could ever entice me to want to eat canned parsnips or turnips. There was a movie but it was not good at all compared to the book (isn't that always the case). Here is the link to the author, jeane duprau page.

If you want i have the series you can borrow.

Sunday, April 26, 2009

Island Pork Loin

This is fantastic!! I made it once from a recipe off of an exercise video and since have made it many more times.
pork tenderloin
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp cinnamon
olive oil
1/4 cup brown sugar
1/2 tblsp garlic finely chopped
1/2 tblsp tabasco sauce

1. Preheat oven to 350 degrees.
2. Stir together salt, pepper, cumin, chili powder and cinnamon. Coat the pork with the spice rub.
3. Heat a skillet over med/high heat and add olive oil to the bottom. Brown the pork loin on all sides, about 4 minutes.
4. Stir together the brown sugar, garlic and tabasco sauce. Pat onto the pork loin place on a roasting pan or cookie sheet.
5. Cook in the oven for about 20 minutes or until the pork loin is done.

I like to serve this with wild rice and fresh cut pineapple. It has a little bit of heat. Eat and enjoy.

Sunday, March 15, 2009

Gardner's Granola Bars

Last month we canned oats and I thought i would post some of my favorite oat recipes. Of coarse i am waiting for others to give me their recipes as well...

This is a recipe for granola bars but depending on how you cut of crumble them it makes wickedly good granola.

3 cups of quick oats
1 can (14oz) sweetened condensed milk
2 tblsp butter
1 cup flaked coconut ( i use the sweetened)

Mix all ingredients together.

Now this is where the fun part comes in...yo u pick the rest of the ingredients. I made two batches today that i am posting.

Apricot, Cranberry orange chocolate:
i added about 1/2 cup of the orange flavored dried cranberries, 1/2 cup of diced dried apricots, and 1/2 cup of milk chocolate chips.

Cranberry pineapple pistachio:
i added about 1/2 cup of dried cranberries, 1/2 cup dried diced pineapple, 1/4 cup of sunflower seeds and 1/4 cup of chopped pistachios.

Mix all ingredients together and place in a greased 13x9 dish and press flat. For granola do not press flat leave loose or chunk into little crumbles. if you get your hands wet the mixture doesn't stick as much. place in a preheated (350) oven and bake for 25-30 minutes or until golden.

Let them cool for 5 minutes then cut into squares or rectangles. Cool completely. Wrap in saran wrap to keep fresh.

Sunday, March 8, 2009

The portable canner will be at my house!!!

Members of the Fruita 2nd ward who have supplies that need to be canned. I will have the canner and cans at my house for anyone that needs to use it. You need to bring your food. The cans are $0.96 each and you can pay for them on Saturday.

You can find my address and phone number on the church website...Catherine Gardner. If you know about how much stuff you have that you would like to can just email or call me to let me know, this way i can buy close to the right number of cans to have there.