Braised Beef short Ribs

This is one of my favorites i realize it isn't totally a pantry recipe but i couldn't resist...
ingredients:
* 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

Directions:
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.

spicy bean soup

Here is a recipe that I loved. You can add so much more than I did. It is very filling like a stew. I made a whole pot and the next day it was gone.

Ingredients:
3 tbsp olive oil
1 onion chopped
2 celery stalks chopped
2 carrots chopped
5 cloves of garlic chopped
2 tbsp chili powder
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp dried oregano
1/2 tsp dried crushed red pepper
1 large can of diced tomatoes (i used the kind with italian seasoning)
6 oz.tomato juice
3 tbsp of tomato paste
1 tsp salt
4-5 cups chicken broth
2 cans cannelini beans drained and rinsed
1/2 cup dried green lentils
for garnish:
grated Parmesan cheese
fresh chopped basil

Directions:
Heat the oil in a large stockpot over medium heat. Add the onions, celery, carrots and garlic. You can also add green bell pepper here if you want. Saute until the onions are clear or translucent 10-15 minutes.

Add the chili powder, coriander, cumin, oregano and crushed red pepper, cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste and salt. Add the broth, cannelini beans and lentils. Bring to a simmer and let it sit for about 25- 30 minutes or until the lentils are tender.

Ladle into bowls and top with grated Parmesan cheese and fresh chopped basil.

You can also add fresh vegetables and other types of beans like broccoli, zuchini and yellow squash and garbanzo beans.