Slow-Cooker Cola-Gochujang Glazed Beef

The flavor of this dish is remarkable. The level of spiciness can be adjusted by increasing or decreasing the amount of gochujang used.

2 lbs cubed beef chuck stew meat

4 scallions, sliced, dark green parts separated

4 cloves garlic, smashed

1/2 cup cola

3 TBS gochujang, plus more for serving

3 TBS soy sauce

2 TBS packed light brown sugar

1 TBS toasted sesame oil

2 tsp rice vinegar

3/4 cup white rice

1 cup kimchi

Serving Suggestions:  Toasted sesame seeds, small romaine lettuce leaves, diced cucumber, sliced radishes, shredded carrots, shredded cabbage.

Combine the beef, white and light green scallion parts and the garlic in a 6-8 quart slow cooker.  Whisk the cola, gochujang, soy sauce, brown sugar and sesame oil in a bowl until smooth.  Pour over the meat and stir well to coat.  Cover the slow cooker and cook on low until the meat is very tender, 7-9 hours.

Stir well, then remove the meat with a slotted spoon to a bowl.  Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew.  Pour the sauce into a medium skillet and bring to a simmer over medium heat.  Cook, stirring occasionally, until thickened, 8-10 minutes.  Stir in the vinegar, then add the beef.  Simmer, stirring occasionally, until the meat is coated, and the sauce is thick and glossy, about 5 more minutes.

Meanwhile, cook the rice per the package directions.  Let sit, then fluff with a fork.  Serve the meat with the rice, kimchi, more gochujang, the dark green scallion parts, toasted sesame seeds, lettuce leaves, cucumbers, radishes, carrots and cabbage.  Serve as a rice bowl or stuff into the lettuce leaves.

Serves 4

Source:  Food Network Magazine November 2022

Kimberly

Bran Muffins

Many years ago, my dear friend Luann shared this recipe with me.  I make these quite often and share them with my family and neighbors.  These quick, easy and tasty muffins, also known as Think-Ahead Bran Muffins, allow you to prepare the batter and refrigerate for up to six weeks. Whenever you crave a fresh muffin, simply bake the desired amount. You can also bake them all at once, which I often do.

1 (15 oz) box (7 cups) Raisin Bran Flake cereal

5 cups flour

2 cups sugar

5 tsp baking soda

2 1/2 tsp salt

4 eggs, beaten

4 cups milk

2 TBS vinegar

1 cup vegetable oil

1/2 cup molasses

Measure the Raisin Bran Flake cereal into a large mixing bowl.  Crush the cereal using your hands or the back of a wooden spoon to break up the flakes.  No need to crush into a powder, just crush enough so the flakes are smaller.  Add the flour, sugar, baking soda and salt. Mix well. 

In a separate bowl, beat the eggs.  Add the milk, vinegar, oil and molasses.  Mix well.

Using a mixer, slowly combine the liquid ingredients into the dry ingredients and mix well again.

Store covered in the refrigerator and use as needed.  When ready to bake, fill muffin pan cups 2/3 full.  Bake in a pre-heated 400F oven for 15 minutes.  

Batter will keep in the refrigerator for up to 6 weeks.

** If you do not care for raisins, you may use Bran Flake cereal without the raisins.

Makes 55-60 muffins

Source:  Luann M.

Janice

Cranberry Sauce

There is no need to buy cranberries in a can as these are so easy to make. Our family especially enjoys these cranberries with our Thanksgiving dinner; however, they are good any time.  I even like to eat this on top of ice-cream!

1 cup sugar

1 cup water

1 package (12 oz) fresh or frozen Cranberries

Combine sugar and water in a medium saucepan.  Bring to a boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Cover and cool completely at room temperature.

Refrigerate until serving time.

Makes 2 1/4 cups

Source: Ocean Spray

Janice

* Tips:

If you double the recipe, use a large pot.  As the cranberries cook, they pop and create a foam on the surface which may easily boil over.  Also, be careful when the cranberries pop as they are covered in sugar and are very hot.  Wear an apron!

Pork Ragu (Pressure Cooker)

Although this recipe involves numerous steps, the end result is rewarding. It pairs well with spaghetti squash, as shown, or can be served over polenta or pasta.

Soak:

1/2 oz dried porcini mushrooms

1 cup hot water

Combine:

2 TBS flour

1 TBS Italian seasoning

1 tsp Kosher salt

1/2 tsp black pepper

1 boneless pork shoulder roast (2 1/2 lbs), trimmed and cut into large chunks

Preheat:

2TBS olive oil

Add:

1 TBS olive oil

1 1/4 cups diced onion

1/2 cup shredded carrot

2 TBS tomato paste

1 TBS minced fresh sage (I did not use)

1 TBS minced fresh rosemary (I did not use)

2 dried bay leaves

1 TBS minced fresh garlic

1/2 tsp red pepper flakes

Deglaze:

1/2 cup dry red wine

2 TBS red wine vinegar

1 can (28 oz) whole tomatoes, chopped and drained

1/2 cup low-sodium chicken broth

Soak procini mushrooms in hot water for 30 minutes; strain, reserve 1/2 cup liquid, and chop.

Combine flour, Italian seasoning, salt and pepper in a bowl; add pork and toss to coat, reserve any residual flour mixture.

Preheat Instant Pot on "Saute" setting and "More" temperature; add 2 TBS oil.

Brown pork in 2 batches, on all sides, then transfer to a plate.

Add 1 TBS oil to the pot, then add porcini mushrooms, onions, carrot, tomato paste, sage, rosemary, bay leaves, garlic and pepper flakes; saute until onions soften, about 3 minutes.  Sprinkle any remaining flour mixture over the vegetables; cook 1 minute.

Deglaze the pot with wine and vinegar, scraping up any brown bits.  Stir in tomatoes, broth and porcini mushroom liquid, then return pork to the pot.  Close lid, lock pot and select "Manual" (or "Pressure Cook") setting and set for 40 minutes.

Pressure cook the ragu until time is up, then quick release and open pot.  Transfer pork to a cutting board; shred with two forks then return to the pot and stir into ragu.  Stir an additional 1 TBS of sage and 1 TBS of rosemary into the ragu; season with salt and black pepper. 

Serve ragu over spaghetti squash, pasta or polenta. (see this blog for Parmigiano-Reggiano Polenta recipe)

Serves 6

Source:  kitchenwithaloha.com

Kimberly 

Parmigiano-Reggiano Polenta

I like to serve stew or pork ragu over polenta. This is a great comfort food as well as budget friendly. Polenta is an Italian type of cornmeal that is cooked into a porridge but can be served in different ways.

This recipe was written for the Ninja Cooking System, however, you can make this on the stove top just as well.

 

6 cups water

1 1/2 tsp Kosher salt

1 1/2 cups medium-grind stone-ground cornmeal

3 TBS butter, cut into large chunks, plus more for final serving

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for final serving

freshly ground black pepper

Set pot to stovetop high.  Add water, cover, and bring to a boil. Reduce pot to stovetop low and add salt. Sprinkling in cornmeal with one hand and using a nonstick-safe whisk in the other, slowly sprinkle in cornmeal, whisking constantly to prevent lumps.

Cover and cook for 5-minute intervals, then give a vigorous stir with a wooden spoon, scraping down sides. Continue to cook, stirring every 5 minutes, until cornmeal is soft and smooth, about 30 minutes.

Stir in butter and cheese and season with salt and pepper to taste. 

To serve, add additional butter and cheese, if desired.

Serves 4

Source: Cooking Easier, Healthier and Better - Ninja

Kimberly

*See this blog for a Pork Ragu recipe. (Pressure Cooker)

Mac & Beef (Pressure Cooker)

If you are in search of a speedy dinner recipe, this one's ideal. Both kids and adults will like this meal.  Browning the meat beforehand will cut down your meal prep time.

If you wish to make this recipe on the stove-top instead of the pressure cooker, you can boil the pasta separately and cook the sauce on the stovetop, eliminating the beef stock.  Mix the pasta and the sauce together and enjoy!

1 TBS vegetable oil

1 lb lean ground beef

1 onion, finely chopped

1 green pepper, chopped

1 red pepper, chopped

1 1/2 tsp dried oregano

1 1/2 tsp dried basil

1 tsp paprika

1 tsp salt

Black pepper

28 oz can diced tomatoes in juice

1 cup beef stock

1/4 cup ketchup

1/2 lb dried elbow macaroni, or other pasta

1 1/2 cup shredded Cheddar cheese

Parmesan cheese, for serving

Preheat the pressure cooker using the brown setting.

Add the oil and brown the beef.  Avoid breaking up the beef too much, but let it cook in larger chunks.  Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few minutes, stirring well.

Without stirring, add the tomatoes, beef stock, ketchup and elbow macaroni to the pot and lock the lid in place.

Pressure-cook on HIGH for 6 minutes.

Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.  Give the ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan cheese or for a cheesy dish, stir in the grated Cheddar cheese.

Serves 4-6

Source: bluejeanchef.com

Kimberly

French Toast

French Toast has been my favorite breakfast food since childhood.  I enjoy it topped with butter and a sprinkle of powdered sugar.  My mom's version was the best, but I've found this to be quite close to hers.

1/2 cup flour

1 TBS plus 1 1/2 tsp sugar

1/4 tsp salt

1 tsp cinnamon

1 tsp vanilla

2 cups milk

6 eggs

14 slices white sandwich bread (I used Brownberry Italian bread)

1 TBS butter

Preheat oven to 250F.  Once pre-heated, turn off oven.  Quickly, place bread slices directly on the oven racks and close the oven door. When the bread is somewhat dried out, remove from the oven. Drier bread is better at absorbing the egg mixture, preventing it from becoming too soggy. This what my mom always did. If you prefer, you can also let your bread sit out on the counter over night to dry out.  

Whisk together the flour, sugar, salt, cinnamon, vanilla, milk and eggs until smooth.  Soak bread in egg mixture until saturated.

Heat butter in skillet until melted.  Cook bread until golden brown, about 12 minutes on each side.

Makes 14 slices

Kimberly

Creamy Tuscan Chicken

You don't have to follow a Keto diet to savor this delicious dish; the flavor doesn't taste 'diet' at all.  I served this with steamed cauliflower and green beans.  Roasted potatoes also goes well with this dish.

1 TBS oil

1 lb boneless, skinless chicken thighs

2 TBS butter

1/2 cup chopped onion

3 cloves garlic, minced

1tsp red pepper flakes (optional)

1 lb boneless, skinless chicken thighs-browned in oil

4 cups baby spinach

1 cup sliced mushrooms

1 cup cherry tomatoes, halved

1 tsp Italian seasoning

1 tsp black pepper

1/2 tsp kosher salt

1 cup heavy whipping cream

3/4 cup freshly grated Parmesan cheese

Heat a large skillet over medium-high heat with a tablespoon of oil.  Brown the chicken thighs on both sides. Remove from pan and set aside.

Turn heat down to medium-low and add the butter.  Once the butter, is melted, add the onion, garlic and red pepper flakes. Cook, stirring, until the onions are coated, about 30 seconds.

Add the already browned chicken, spinach, mushrooms, tomatoes, Italian seasoning, pepper and salt.  Mix well.

Pour in the cream and stir to combine.  Cover and cook until the chicken has reached an internal temperature of 165F, about 15 minutes.

Stir in the Parmesan cheese and serve.

Serves 4

Source: Easy Keto in 30 Minutes - Urvashi Pitre

Kimberly