Slow Cooker Beef Ragu

I know you all have heard me say this before, but I love my slow cooker. I am still terrified of it, am still convinced that every siren screaming past my office window is headed for my house, but still am totally enamored by it.

By the way, I live 5 miles from my office, across a river, around a bay, and unless my entire neighborhood was aflame, there would be no possible way fire engines from a fire house near my office would be going to MY house!

But I digress – as I often do.

There really is nothing more comforting than coming home to dinner almost ready and the house filled with comforting aromas – just like every one else does every day in my house! I can see why they keep coming back! If I came home to that every day, I would never leave home either!

Winter into Spring in New York City is a very strange thing. One day it’s freezing, the next it’s hot, and some days manage to pack both into them. I wanted to squeeze this recipe in before it was too hot for this type of meal. The reality is, this is a good all year round recipe. This would be great for sandwiches.

The recipe in Everyday Food suggests serving this over pasta or polenta (which would be FAB-ulous), but I have mashed potato heads in my house, and I couldn’t imagine getting by serving this any other way. Wait, maybe over biscuits or with biscuits!

Okay, I lied! But still try this your tummies will thank you!

• 1 medium yellow onion, diced small
• 3 garlic cloves, minced
• 6 T tomato paste
• 3 T chopped fresh oregano leaves (or 3 t dried)
• 4 lb beef chuck, halved
• coarse salt and ground pepper
• 2 C water
• 1 to 2 T red wine vinegar

NOTE: Cut as much fat away from the beef chuck as possible.  I used dried oregano.

In a 5 to 6 quart slow cooker, stir together onion, garlic, tomato paste and oregano. Season roast with salt and pepper.

Place roast on top of onion mixture, add water. Cover and cook on high until meat is tender and can easily be pulled apart with a fork – about 4 1/2 hours on high or 9 hours on low.

Let cool for 10 minutes, then shred meat in slow cooker with 2 forks. Stir in vinegar to taste. Serves 6 and freezes beautifully.

NOTE: I used two tablespoons of vinegar. I liked the vinegary kick it gave the beef.

NOTE: One of my favorite parts about this slow cooker recipe is not having to actually saute or brown or cook anything before starting. for me, there’s nothing worse than standing bleary eyed in the morning, cooking things before I head off for work. I want to throw it all in and have magic happen while I am at work counting how many times my house burned down!

 

Chicken with Ginger, Peaches and Onions ~ My first Guest Blog!

Today I have a special post! I am guest posting at my friend Brandie’s blog , The Country Cook. I met Brandie through our mutual friend Liz from That Skinny Chick Can Bake. My very first EVER guest post!

Her recipes are terrific. She’s very witty and funny – and yes, there is a difference – and always ready to jump in and help a fellow blogger. She helped get my FB page passed around by always giving a shout-out or a happy Friday. If you haven’t read her blog, head over there! If you’re on FB, like her page!  

You can find the recipe for this great dish here  – easy in the summer and a bit of summer in the winter! Head over to Brandie’s and take a look!

Chicken with Ginger, Peaches & Onions

Corn and Black Bean Salad

I know. It’s been a long time. I just haven’t been able to get my head in the game. But I am back. And it’s Thursday. Which means it is Every(thurs)day Food Recipe day!

I loved the July/August 2011! Then again, I love anything that is chock full of simple, it’s-to-hot-to-cook recipes!

So here I was making these fabulous Burgers al Pastor - you have to make these, they were seriously slammin’ – with Cilantro Fries – yet to come! – and needed some sort of salad to tie it all together, but within in my FIESTA theme! Everyday Food and Corn and Black Bean Salad to the rescue!

• 1 T vegetable oil
• 2 C corn kernels
• 1 (15.5 oz) can black beans, drained and rinsed
• 1 t seeded, and minced Serrano chile
• 4 t chopped cilantro
• 1 T lime juice
• 1/2 avocado, pitted, peeled and diced medium
• coarse salt & pepper to taste

NOTE: Obviously, fresh cilantro and fresh lime juice. I couldn’t find Serrano chilis – well, the husband couldn’t – so I used jalapeno. You will get about 2 cups of corn from 3 ears of fresh corn. Go with the fresh if you can.

In a large, nonstick skillet, heat oil over medium high heat.  Add corn and cook, stirring occasionally, until the corn is browned in spots, should be about 3 minutes.

Transfer corn to a large bowl. Add balance of ingredients. Stir well. Serve immediately.

Really, does it get easy than this!?