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Recipe: Thai-Style Beef Short Ribs

Thai-Style Beef Short Ribs with a Side of Bok Choy

Thai-Style Beef Short Ribs with a Side of Bok Choy

Here’s a great slow cooker recipe. I love my Dutch oven (almost as much as I love my iron skillet) so it’s something I cook in quite a bit. This short ribs recipe features Thai flavors that are bold and intense.

While this recipe does take several hours, it’s definitely worth it. The short ribs will melt in your mouth once slow cooked. The sauce soaks into the rice making a great bed for the rich flavors of the short ribs.

Ingredients

  • 2 tsp chili oil
  • 2 tsp salt
  • 2 lb beef short ribs, trimmed
  • 1/2 tsp black pepper
  • 1/3 cup minced shallots
  • 3 TBSP minced fresh ginger
  • 3 minced garlic cloves
  • 2 TBSP red curry paste
  • 1/4 cup water
  • 1 TBSP sugar
  • 1 TBSP fish sauce
  • 1 tsp lime rind
  • 1/4 cup coconut milk
  • 1 TBSP fresh lime juice
  • 4 cups cooked brown rice

Directions:

  1. Preheat oven to 200F.
  2. Heat chili oil in a medium Dutch oven over medium-high heat. Season ribs with salt and pepper. Add half of the ribs to the Dutch oven and cook 2 minutes on each side until browned. Set aside and repeat with remaining ribs.
  3. Thai-Style Beef Short Ribs in the Pan

    Thai-Style Beef Short Ribs in the Pan

  4. Saute garlic, shallots and ginger in Dutch oven for about 2 minutes.
  5. Stir in 1/4 cup water and curry paste and cook another minute.
  6. Stir in coconut milk, sugar and fish paste.
  7. Add ribs pack to Dutch oven and cover and cook in over for 6 hours.
  8. Remove ribs from cooker and set aside, but keep warm.
  9. Strain remaining liquid through a colander over a bowl. Place a zip-lock bag in a 2 cup measuring cup and pour liquid into the bag and let stand for about 10 minutes.
  10. After the fat has risen, seal the bag and cut off one of the bottom corners. Drain the drippings into a bowl, stopping before the fat drains.
  11. Stir salt, pepper, lime rind and lime juice into the sauce.
  12. Shred the rib meat while removing the bones.
  13. Serve the ribs over rice and top with sauce.

If you don’t have a Dutch oven, you’re welcome to cook this in a Crock Pot. I’m sure it will work just as well. You can also kick up the spiciness of the dish by adding in some sriracha. Serve with a side of sauteed bok choy.

Photos courtesy of Miguel Solorzano Photography.

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Posted by on November 1, 2011 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Tofu-touille

Tofu-touille

Tofu-touille

Tofu-touille is a take on the French vegetable dish ratatouille. This is a great way to add some extra protein to ratatouille without sacrificing calories. If you’re wary to try tofu A) you shouldn’t be and B) you can omit without changing up the dish too much.

This makes a great casserole for Fall that’s loaded with nutrients and low on calories.

Ingredients

  • 2 TBSP olive oil
  • 4 cloves garlic, minced
  • 1 block firm tofu, drained and dried
  • 2 tsp Italian seasoning
  • Sauteeing Eggplant

    Sauteeing Eggplant

  • 1 eggplant, cut into 1/2-inch cubes
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 zucchini, sliced
  • 1 cup oyster mushrooms
  • 1 cup button mushrooms
  • 1 large yellow onion, sliced into rings
  • 1 green bell pepper
  • 1 red bell pepper

Directions:

  1. Preheat oven to 350F. Coat bottom and sides of a 2 quart Dutch oven with olive oil.
  2. Tofu-touille Finished

    Tofu-touilee Out of the Oven

  3. Saute garlic until lightly browned, mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt and pepper to taste.
  4. Spread eggplant mixture evenly across bottom of the Dutch oven. Sprinkle with some mozzarella cheese. Spread zucchini in an even layer over top. Lightly season and sprinkle with more cheese. Continue layering in the order of your choice with onion, mushrooms and bell pepper. Cover each layer with seasoning and cheese.
  5. Bake for 45 minutes and serve.

This is a delicious one-pot wonder that can serve as an entree or a side dish. You can also add in any vegetables of your choice making this version of ratatouille a truly versatile vegetarian dish.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 26, 2011 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Pumpkin Turkey Chili

Pumpkin Turkey Chili

Pumpkin Turkey Chili Ready to be Served

Chili is a great Fall one-pot wonder. This chili recipe boosts the flavor by using pumpkin puree as the base. It’s also loaded with healthy vegetables and lean protein (this recipe uses turkey, but I’ve also used tofu) for a very balanced meal. It’s suited for most diets as the chili itself is gluten-free and dairy-free.

So next time you’re hosting a football watching party or any other Fall event, be sure and add this recipe to your must-try list.

Ingredients

  • 1 15 oz. can of pumpkin puree
  • 2 TBSP extra-virgin olive oil
  • Pumpkin Turkey Chili Ingredients

    Pumpkin Turkey Chili Ingredients

  • 1 green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 2 jalapeño peppers, cored and chopped
  • 1 small yellow onion
  • 1 small red onion
  • 2 cloves garlic, chopped
  • 1 ear of fresh corn, roasted*
  • 1 tomato, cored and chopped
  • 1 can red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 pound ground turkey (or other protein of your choice)
  • 1 cup water
  • 2 TBSP chili powder
  • 2 tsp ground cumi
  • 1 tsp white pepper
  • Salt and pepper to taste
  • Hot sauce, such as Tabasco, to taste

Directions:

  1. Heat oil in large pot over medium-high heat.
  2. Add chopped onions, peppers, jalapeños and garlic and cook, stirring frequently, until tender. Roughly 5 minutes.
  3. Add turkey (or other protein) and cook until browned.
  4. Add roasted corn, tomatoes, pumpkin puree, water and spices and bring to a boil.
  5. Reduce heat to medium-low and add all beans.
  6. Cover and simmer, stirring every 5 minutes, for 30 minutes more.
  7. Serve chili in bowls with garnish. Some of my favorite garnishes include sliced avocado, shredded cheese, sour cream (or plain Greek yogurt) and cilantro.
    Pumpkin Turkey Chili in the Pot

    Pumpkin Turkey Chili in the Pot

  • *To roast corn, preheat oven to 350F. Place corn (in husks) on oven rack and roast for 30-40 minutes. Slice corn from cob.

You can mix and match the suggested garnishes as you see fit. I prefer all of them together. I also serve this chili with a jalapeño cheese cornbread and crumble it over the top. No matter how you dish it out, this is a great chili loaded with nutrients and perfect for a cool Fall day.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 24, 2011 in Cookin', One-Pot Wonders, Recipes

 

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