My coworker Carol (Hi, Carol!) got me a cookbook recently. It’s from Masterson’s Market, and is one of those ones where all sorts of local people give their favorite recipe, so it’s got some fun stuff!
Definitely found plenty of things of interest!
Ingredients:
- 2 pound rump roast (You can get nice, cheap, pre-cut stew meat at the store near me, so that’s actually what I did, rather than the rump roast. Who wants to do all that cutting themselves?!)
- 2 packages taco seasoning
- 1 15 ounce can Mexican style diced tomatoes
- 1 4 ounce can green chilies
- 1 8 ounce can tomato sauce
- 1 onion, chopped
- 2 beef bouillon cubes
- 2 15 ounce cans red kidney beans, rinsed and drained
- shredded cheddar cheese
Aim for a non-Italian-y tomato sauce!
Cut the roast into bite-sized chunks, then roll in the taco seasoning. The recipe originally called for 1 package of taco seasoning, but I found that wasn’t enough to cover all the meat.
Put the meat in the crock pot, then add the tomatoes, chilies, tomato sauce, onion, and bouillon and stir together.
Cover and cook on low for 6 hours.
Add the beans and continue to cook until the beans are heated through, about half an hour.
Serve topped with grated cheese.
Crock Pot Beef Taco Bean Soup
- 2 pound rump roast
- 2 packages taco seasoning
- 1 15 ounce can Mexican style diced tomatoes
- 1 4 ounce can green chilies
- 1 8 ounce can tomato sauce
- 1 onion, chopped
- 2 beef bouillon cubes
- 2 15 ounce cans red kidney beans, rinsed and drained
- shredded cheddar cheese
Cut the roast into bite-sized chunks, then roll in the taco seasoning. Put the meat in the crock pot, then add the tomatoes, chilies, tomato sauce, onion, and bouillon and stir together. Cover and cook on low for 6 hours, then add the beans and continue to cook until the beans are heated through, about half an hour. Serve topped with grated cheese.
Ingredients:
Drain the water and set aside.
Meanwhile, in a large pan, melt the butter over medium heat. Cook the onion and garlic until the onions are soft and translucent.
Whisk in the flour, salt, pepper, thyme, broth, and half-and-half until no lumps remain.
Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 10 minutes. Remove from the heat.
At this point you can put the gravy and the chicken mixture in dishes in the fridge and wait until tomorrow, or continue on.
Top the filling with the gravy. It will be a bit more solid, if it’s been refrigerated, but will get into all the nooks and crannies as it bakes.
Place the second pie crust on top, sealing the edges, the cut several slits in the top to allow steam to escape. Brush the beaten egg over the top of the crust.
Let rest for 10 minutes before serving. Leftovers can be kept up to 5 days, and are still very good!
Ingredients:
Transfer half the batter into a small bowl and stir the cinnamon in until evenly mixed.
Spoon the batter, alternating cinnamon and vanilla, into the greased pan.
Swirl the two colors together lightly with a knife.
Bake 40-50 minutes, until the cake passes the toothpick test.
Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool, still on the rack, approximately another hour, until completely cool.
In a small bowl, whisk together the powdered sugar, milk, and remaining 1/2 teaspoon of vanilla, then drizzle over the cooled cake.
Ingredients:
Add the chopped onion, garlic, celery, and carrots to the remaining bacon grease in the pan and top with a pinch of salt. Cook over medium heat, stirring occasionally, until the vegetables have begun caramelizing. Keep an eye out for brown edges to have an idea when they’re ready.
Place the whole chicken breasts on top of the vegetables, then pour in the chicken stock.
Bring to a boil, cover, and reduce heat to low, simmering for 20 minutes. Keep an eye on it – low turned out to be too low for mine, as it wasn’t bubbling at all at the end of the 20 minutes, so my chicken hadn’t cooked quite enough yet. Remove the cooked chicken to a cutting board and shred with 2 forks. Set aside.
Dice the cooked bacon (which hopefully you haven’t eaten all of by now) and use bacon and parsley to garnish each bowl.
This dish ended up being the winner, and it’s pretty delightful/delicious! It’s also simple – the gochujang is really the only slightly unusual ingredient, and that’s certainly been in quite a few of my recipes lately.
Many of the comments on the AllRecipe page emphasize that using a cut of chicken with bones is important to the flavor. They recommend drummettes, which my supermarket didn’t have, so I went with drumsticks. (
Pour the water and soy sauce over the chicken, then stir in the sugar and gochujang.
Bring the mixture to a boil, then reduce the heat to low and simmer 45 minutes. Because this was so little liquid, lots of the chicken and potato were above the line of the liquid, so I covered the pot for the first half hour, stirring every 5-10 minutes, to ensure all of the chicken was cooked fully. For the last 15 minutes let it simmer uncovered, to thicken the sauce. You’ll find that as the chicken and veggies cook, they release some of their own moisture so you wind up with much more than the 3/4 cup of liquid you start with.
Serve over rice. Easy!
Stir together the baking powder, salt, and flour in a medium bowl, then set aside.
Reduce the mixer speed to low and gradually add the dry ingredients until just combined.
Split the dough in half, form into balls, then flatten into two 3/4″ thick disks. Wrap in plastic and refrigerate at least 2 hours, up to 2 days.
Arrange oven racks in top and bottom thirds of the oven. Line two (or more if you have them) baking sheets with parchment. Let 1 disk of dough sit at room temperature until slightly softened, about half an hour (I didn’t find it took that long). Depending on how fast your roll and assemble, you can preheat your oven to 350 now, or wait until you’re a bit closer to ready.
In a small bowl, beat the egg. Brush the edges of several of the dough circles, then place about 1 1/2 teaspoons of jam in the center. Don’t go too heavy, or they may not hold together well when baking. Fold up the edges into 3 sides and pinch into a triangle, leaving an opening over the filling, and being sure to pinch the corners so no jam oozes out while they cook. Brush the outside edges with egg wash. Repeat with remaining dough rounds.
When your two trays are ready, bake 18-22 minutes, rotating halfway through, until golden brown on the bottoms. While they cook, you can prepare the remaining disk of dough, if you have enough pans to place them on.
And there you go! All prepared for Purim (which is… in the spring?) or any time you find a good looking new jam!
In a medium bowl, combine the oats, sugar, flour, cinnamon, and salt, stirring together. Add the butter and work in with your fingers or knives until well spread throughout the oat mixture. Sprinkle on top of the berries. It made a pretty thick coating, which is why I expected it to be dry.
Bake, 25 minutes for fresh berries, 45 for frozen. Serve warm, with vanilla ice cream or whipped cream if you’ve got it!
Unfortunately because I brought this to someone else’s Thanksgiving I didn’t really get a chance to take pictures of it being eaten, but I promise, everyone loved it!
Ingredients:
Stir in the rice wine vinegar, soy sauce, sesame oil, gochujang, salt, and pepper until well mixed. Cover, and place in the refrigerator.
In a medium bowl, combine the flour and salt, creating a well in the center. Pour the boiling water into the well, then stir with a wooden spoon until completely mixed. Add the cool water. Knead until the mixture forms a smooth, non-sticky dough. Cover with a damp cloth and let rest 20 minutes.
One at a time, roll the balls of dough out flat.
Gently press down on the dumpling to lightly thin/flatten. Repeat with the remaining dough balls.
Heat about half the oil in a pan over medium heat. Put 8 dumplings, or as many fit without touching, in the pan and cover. Cook 6-7 minutes, until browned on the bottom, then flip, re-cover, and continue to cook until browned on this side as well. Cook the remaining dumplings as well, in the remaining vegetable oil.
Whisk together the soy sauce, vinegar, and ginger if using, as a dipping sauce, and serve.
Ingredients:
Into the bowl the the butter, add the sugar, egg, and vanilla, stirring until well combined.
Add the flour mixture in 3 portions, alternating with the milk in two additions. Stir until just combined, then pour into the skillet.
Scatter the cranberries over the batter, leaving about 1″ clear space around the edges.
Sprinkle the topping mixture over the batter.
This is the perfect dessert-turned-tomorrow’s-breakfast cake!
Ingredients:
Preheat the oven and begin to cook the fries according to package (or recipe) instructions.
In a medium bowl, combine all the caramelized kimchi ingredients and stir together.
Cook in the same pan over high heat, stirring frequently, until the mixture is thickened, and there isn’t liquid left to run across the pan as you stir it.
In a small bowl, whisk together the mayonnaise and sriracha.
Drizzle some of the sriracha mayo over the dish, then garnish with the sesame seeds and green onions. Add a dollop of sour cream, if desired. Serve with additional sriracha mayonnaise.
These will be best still hot from the oven/stove, but if you have leftovers, your best bet is to toast them back up in the toaster oven to minimize fry sogginess.
sparecake 