Post delicious recipes here!

[Tuku]

So it's no secret amongst those who know me, I love good food! When I can be bothered, I enjoy cooking up good food too. I'm sure I'm not alone here so decided I'd make a thread where we can share recipes of good food, either your own creations or one's you've found on the internet or in books.

I'll start. :)


Vietnamese Rice Noodle Salad Bowl



2-3 servings

Adapted from Delancey by Molly Wizenberg

I added Chinese roast pork (char siu) to mine. (You can do the same by marinating boneless pork loin in jarred char siu sauce, or make your own.) Boneless chicken, crispy tofu, or cooked shrimp, would work well, too.

Often nems (spring rolls) are added to salads like this. Most Asian shops sell them, or you can make your own (I linked to some recipes, below), if you want to use them. Molly adds fried shallots to hers, which you can also get already made in Asian stores, although she slyly admits the canned onions sold in supermarkets are fine, too. But like the fried spring rolls, those can be optional as well. I took it upon myself to fry up both because I was feeling adventurous.

To do so, heat an inch (3-4cm) or so of vegetable oil in a saucepan to between 275ºF to 325ºF (135ºC to 160ºC), then drop in the spring rolls, turning them as they cook. When well-browned, remove from the oil and drain on paper towels. (You can instead bake the spring rolls by rubbing or brushing them with vegetable oil, and baking them in a 375ºF/190ºC oven on a baking sheet, turning them a couple of times, until crisp – about 10 minutes or so.) Fry the shallots by peeling 4 to 6 shallots, and slicing them thin. Drop them in hot oil, stirring them frequently, until browned and crisp. Drain on paper towels. (The shallots can be made a few days in advance. Once cool, store them in an airtight container at room temperature.)

Authenticity probably dictates using a Thai bird’s eye chile, but I used the red one shown in the post since that was what was available, which was blazing hot. So adjust accordingly to what’s available and your desired level of heat. The sauce is called Nuoc cham and various recipes abound, with different amounts of fish sauce, lime juice, and sweetness. Some have garlic, while others don’t. I tried it both ways, and decided that the garlic took the sauce in another direction. So I’ll leave that up to you.

The sauce

• 3 tablespoons fresh lime juice
• 2 to 3 tablespoons fish sauce
• 2 ½ tablespoons light brown sugar
• ½ cup (125ml) water
• 1 Thai bird’s eye chile, minced, or 1 teaspoon minced red chiles (or to taste)
• optional: 1 small clove garlic, peeled and minced

The salad

8 ounces (225g) thin rice noodles
1 large carrot, peeled and cut into matchsticks
Half a cucumber, peeled, seeded, and thinly sliced
8 to 12 ounces (225g to 340g) cooked meat or tofu
A handful of fresh mint, cilantro, or Thai basil, or a combination
1/3 cup (50g) roasted peanuts, coarsely chopped

8 to 12 ounces (225g to 340g) cooked meat, shrimp, or tofu

optional: 4-5 fried spring rolls
optional: fried shallots

1. To make the sauce, in a small bowl or jar, mix the lime juice with 2 tablespoons fish sauce, brown sugar, water, minced chiles, and garlic, if using. Mix well, then taste, adding more fish sauce, if desired.

(The sauce can be made up to one day ahead, and left at room temperature. If using garlic, add that shortly before serving.)

2. To make the salads, bring a large pot of water to a boil. Add the rice noodles and cook until just tender, 3 to 4 minutes. Drain in a colander and immediately rinse the noodles very well with cold water. Shake the colander to remove excess water, then spread the noodles out on a clean kitchen towel to cool.

3. Divide the noodles into two or three serving bowls. Top each with carrots, cucumbers, and meat or tofu. Coarsely chop, or tear, the mint, coriander, or basil into pieces and strew the herbs over the tops of the salads.

4. If serving with spring rolls, fry the rolls, then slice the warm rolls into bite-size pieces and arrange them around the noodles. Add fried shallots, if using, then serve with sauce on the side, letting people help themselves.

 

[Tuku]

Chipotle Tomato Egg Skillet

Photo by Erin (Naturally Ella)

Serves 1 to 2

• 2 teaspoons olive oil
• 1/4 cup diced red onion
• 1 1/2 cup diced or stewed tomatoes with juices
• 1 teaspoon chipotle powder
• 1/4 teaspoon sea salt
• 3/4 cups cooked brown rice
• 1 tablespoon minced cilantro
• 2 eggs

1. In an 8-inch skillet, heat olive oil over medium-low heat. Add minced onion and cook until soft and fragrant, 6 to 7 minutes. Stir in tomatoes, chipotle powder, and salt, then cook until warm, 1 to 2 minutes.
2. Next, add brown rice and cilantro, cooking for an additional 2 minutes. Create a well in the center of the mixture and crack in both eggs. Reduce the heat to low, cover, and let cook until the egg whites are set and the yolk is at desired consistency, roughly 6 to 7 minutes for over-easy and 10 to 11 for over-hard. Serve with a sprinkle of cilantro.

 

[Tuku]

Aaaaand one more for now. :)


Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles)

INGREDIENTS
1 tbsp. cornstarch
4 tbsp. soy sauce
1 lb. boneless, skinless chicken breasts, cubed
3 tbsp. shaoxing (Chinese rice wine)
2 tbsp. sugar
3 tbsp. chicken stock
4 tsp. chiangang (Chinese black vinegar) or balsamic vinegar
1 tbsp. Asian sesame oil
2 tsp. Chinese dark soy sauce
3 tbsp. peanut oil
12 dried hot red chiles, stemmed, halved crosswise, and seeded
5 scallions, white part only, thickly sliced crosswise
1 large clove garlic, peeled, ends trimmed off, and thinly sliced
½" piece ginger, peeled and minced
½ cup shelled raw skinless peanuts

INSTRUCTIONS
1. Mix together cornstarch and 1 tbsp. of the soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes. Meanwhile, mix together the remaining 3 tbsp. soy sauce, rice wine, sugar, stock, vinegar, sesame oil, and dark soy sauce. Set aside.

2. Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles, half the scallions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts. Garnish with remaining scallions.

 

[neverbreak]

damn bro yer makin me hungry! i don't wanna cook them i just wanna eat 'em lol

neverbreak

 

[chickenman]

Goat stew, were having tonight.....
Can use lamb or beef I cubed up fresh young goat tenderloin pound or so, browned in cube of butter. While browning I added sea salt Kam Pot Cambodian pepper, fresh from garden carrots, onion, potatoes, garlic, celery, fresh from store, only non farm ingredient. stirred and browned about 10 mins.
Added chicken broth frozen premade, 2 cups.
Simmer 15 mins.
To thicken I used about 1/2 cup flour mixed into 1 cup goat milk, can use whole cow milk, stir in to thicken, allow to slow simmer till done 1/2 hour to 45 mins...

each batch better than the last,,,, wait till you see desert, chocolate heaven, will post recipe

 

[chickenman]

Chocolate hot fudge cake with coffee ice cream , will post recipe.. Decadence defined....

 

[Tuku]

Nice CM, I hoped you'd stop by! Thanks for sharing. :)

 

[Seamaiden]

Food pron, yay! @pinegrovedave is gonna have ya some food pron, and this may spark some other ideas for him, too. :D

 

[Tuku]

Here are a few more to get you all hungry!




Bratwurst-Stuffed Cabbage Rolls With Smoky Bacon-Tomato Sauce
Jennifer Olvera Sunday Supper Columnist

Bratwurst-and-rice-stuffed cabbage rolls bake in a smoky bacon-beer tomato sauce. [Photograph: Jennifer Olvera]

In recognition of the transition from summer to fall, this dish takes a summertime staple—bratwurst—and turns it into a filling with rice for stuffed cabbage rolls. The rolls are then bathed in a bacon-and-beer-infused tomato sauce and baked until tender.

Why this recipe works:

• The smoky tomato sauce gets a boost from bacon, beer, paprika, and caraway.
• Covering the cabbage rolls before baking them in the oven keeps them tender and moist.

Note: The dish can be assembled 1 day in advance and baked before serving. Remove it out from the refrigerator about 45 minutes before baking. It reheats and freezes beautifully, so don't worry if you have leftovers.


Bratwurst-Stuffed Cabbage Rolls With Smoky Bacon-Tomato Sauce
About This Recipe
Yield:Serves 6
Active time:20 minutes
Total time:1 1/2 hours
Special equipment:9- by 13-inch baking dish, cooking spray
This recipe appears in: Sunday Supper: Bratwurst-Stuffed Cabbage Rolls With Smoky Tomato Sauce
Ingredients

• For the Cabbage and Filling:
• 1 medium head Savoy cabbage, whole with core removed
• Boiling water
• 1 1/2 pounds bratwurst, casings removed
• 2 cups cooked white rice
• For the Rolls and Sauce:
• 3 slices bacon, chopped
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 2 medium cloves garlic, minced
• 12 ounces light beer, such as lager or pale ale
• 1 (28-ounce) can tomato puree
• 1/2 teaspoon paprika
• 1/4 teaspoon ground caraway
• Kosher salt and freshly ground black pepper
• Non-stick cooking spray

Procedures

1. 1
   For the Cabbage and Filling: Adjust oven rack to lower-middle position and preheat oven to 350°F. Place cabbage in a large heatproof bowl. Cover with boiling water and let stand 10 minutes.
   
   
2. 2
   Meanwhile, brown bratwurst in a large skillet over medium-high heat, breaking meat into little bits, about 10 minutes total. Drain, add rice, and stir to combine.
   
   
3. 3
   For the Rolls and Sauce: Brown bacon in a large saucepan, stirring, over medium-high heat until crisp and rendered, about 5 minutes. Add onion and bell pepper and continue cooking, stirring often, until vegetables start to soften, about 4 minutes. Reduce heat to medium, add garlic and cook for 2 minutes longer. Add beer, bring to a boil, then lower heat and simmer for 5 minutes. Add tomatoes, paprika, and caraway. Season with salt and pepper. Return to a boil, reduce heat to low, and simmer until slightly thickened, about 25 minutes.
   
   
4. 4
   Drain cabbage, and remove large outer leaves, being careful not to tear them. Cut out and discard the tough rib from each leaf. Pat leaves dry with paper towels. Fill each leaf with about 1/3 cup of bratwurst filling. Roll up as you would a burrito, tucking the sides in first. Continue making rolls until all filling is used up.
   
   
5. 5
   Spray a 9- by 13-inch baking dish with cooking spray and arrange rolls tightly in the dish. Pour sauce on top. Cover with foil and transfer to the oven to bake until bubbly, 35 to 40 minutes.
   
   
6. 6
   Remove from oven, let stand for 10 minutes, then serve, spooning sauce on top of cabbage rolls.
   

 

[Tuku]

Blueberry, Oatmeal and Flaxseed Muffins
By Merrill Stubbs • December 23, 2013 • 127 Comments

1 of 2 Photo by Mark Weinberg



Makes 24 muffins

• 280 grams (2 cups) whole wheat flour
• 450 grams (5 1/2 cups) rolled oats
• 300 grams (1 1/2 cups) light brown sugar
• 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
• 4 teaspoons baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 2 large eggs, lightly beaten
• 1 cup neutral oil (vegetable, olive, and coconut are good choices)
• 2 cups buttermilk
• 2 cups blueberries (or use other fresh berries, or dried berries)

1. Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.
2. Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

 

[Tuku]

Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'

About This Recipe
Yield:Makes 10 Fritters
This recipe appears in: Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'
Ingredients

• 2 small ears corn, preferably white, husks and silk removed
• 1/2 cup grated zucchini
• 1/2 cup grated yellow squash (any summer squash will work here)
• 1/2 to 1 small jalapeño, seeded and minced
• 5 green onions, white and pale green parts only, thinly sliced
• 1/4 cup chopped fresh basil
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon fine sea salt
• 1 egg, beaten
• 1/4 to 1/2 cup all-purpose flour
• 3 tablespoons extra-virgin olive oi

• Avocado Crema
• 1 avocado, diced
• 1/2 cup plain Greek yogurt
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon fine sea salt
• Basil leaves, cut into thin ribbons (chiffonade)

Procedures

1. Stand the ears of corn upright in a large bowl. Using a very sharp knife, slowly slice the kernels of corn from the cob and into the bowl. Add the zucchini, yellow squash, jalapeño, green onions, basil, cilantro, and salt. Add the egg and mix until evenly combined. Add 1/4 cup of flour, mixing again until combined. If your batter is on the wet side, continue adding flour in 1 tablespoon increments, using no more than 1/2 cup of flour. The consistency of the batter should be moist, but more vegetable than batter. Set aside to rest for about 10 minutes.
   
   
2. While the batter rests, make the crema by combining the avocado, yogurt, lime juice, and salt in a bowl. Blend with an immersion blender or in a food processor until creamy. Set aside.
   
   
3. In a large heavy skillet over medium heat, heat 1 tablespoon of the olive oil. Working in batches, measure a scant 1/4 cup of the batter for each fritter and drop it into the pan, lightly pressing with a spatula. Cook 3 to 4 fritters at a time, undisturbed, for 4 to 5 minutes, until the edges are lightly browned. Flip and cook the other side for about 4 minutes more. Place the fritters on a paper towel–lined plate. Repeat with the remaining batter, adding another tablespoon of oil to the pan at the start of each batch.
   
   
4. Serve the fritters warm, topped with the crema and basil.
   

 

[Tuku]

Chili Paneer
by Kiran on May 20, 2014 · 10 comments








Makes 4 servings

Ingredients:

• 14 oz (400g) fresh paneer, sliced
• 2 medium bell peppers, sliced
• 5 tbsp cooking oil
• 2 inch fresh ginger
• 4 garlic cloves
• 2 to 3 fresh red chilies, seeded
• 2 small shallots
• 1 small tomato
• 2 tbsp water
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1/3 cup water
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp honey
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1 tbsp lemon juice
• salt & black pepper to taste
• garnish: 2 tbsp finely minced coriander leaves and sliced onions.

Directions:

1. In a small blender, add fresh ginger, 4 cloves of garlic, fresh red chilies, sliced shallots and chopped tomato. Blend into a paste. Add very little water (2 tbsp, if needed) to aid in blending process. Blend until smooth. Set aside.
2. Heat a large non-stick cooking vessel on medium. Add 2 tbsp of oil. Once oil is hot, gently add sliced fresh paneer and fry until lightly browned. Remove pan-fried sliced paneer into a bowl and set aside.
3. In the same vessel, add in 3 more tablespoon of cooking oil. Increase the heat to medium-high. Once hot, add blended paste and fry for a few minutes to cook off the raw flavors and moisture or until paste is very lightly browned and oil separates on the sides (this took about 5 to 7 minutes).
4. Sprinkle in ground cumin, coriander and chili powder. Cook for 2 more minutes before adding 1/3 cup of water. Simmer paste for a few more minutes until it resembles a thicken gravy.
5. Drizzle in light and dark soy sauce, honey, ground cardamom and cloves. Stir for a minute before adding pan-fried paneer and sliced bell peppers.
6. Squeeze in some lemon juice, stir and taste to adjust seasonings. Season well, stir and cover to simmer for 10 minutes.
7. Chili paneer is ready when oil separates on the sides and gravy is dry enough that it sticks to paneer and bell peppers.
8. Serve hot topped with finely minced fresh coriander. Best eaten with steamed basmati rice and garlic naan with a side of sliced onions. Yum!

 

[Puffntuff]

Shoyu Chicken

Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better.


Ingredients

• 1 cup soy sauce
• 1 cup brown sugar
• 1 cup water
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon grated fresh ginger root
• 1 tablespoon ground black pepper
• 1 tablespoon dried oregano
• 1 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon ground cayenne pepper (optional)
• 1 teaspoon ground paprika (optional)
• 5 pounds skinless chicken thighs

Directions

1. Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

I also use thin sliced beef with recipe.

 

[XTC]

Yum...om nom nom.....

 

[Puffntuff]

Spinach Tomato Tortellini

• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve

 

[Tuku]

Baked Cod with Miso
By Amanda Li • March 1, 2012 •

1 of 2 Photo by James Ransom

Author Notes: Easy cod recipe that's a cinch to prepare - Amanda Li

Serves 2 to 4

• 1/2 cup miso
• 1 cup mirin
• 1 pound cod fillet

1. Mix miso and mirin in pot and heat over low flame to dissolve miso.
2. Let marinade cool, then dip fillets in the marinade and let it sit for 30 mins.
3. Bake at 350° F for 10mins.

 

[Tuku]

Lentil-Chickpea Veggie Burgers with Avocado Green Harissa

Gluten free and vegetarian lentil burgers made with chickpeas, carrots and oats. The avocado green harissa is a spicy herb mix blended with avocado! To make this recipe extra easy, use canned chickpeas and pre-steamed lentils. Just be sure to rub excess moisture off of the chickpeas and lentils with paper towels before adding them to the food processor. Recipe yields 6 burgers.

Ingredients
Veggie burgers

• 1 carrot, peeled
• ½ medium yellow or white onion
• 3 garlic cloves
• 2 cups cooked green or brown lentils
• ½ cup cooked chickpeas
• 2 large eggs
• ½ cup old-fashioned rolled oats
• Handful fresh cilantro or parsley leaves, optional (not shown in pictures)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic chili sauce, sriracha or other hot sauce
• ½ teaspoon fine-grain sea salt
• ¼ teaspoon freshly ground black pepper
• *Oat flour (can be easily made from oats, see step 1) or flour of choice, for dusting
• High quality vegetable oil or extra-virgin olive oil, for the pan

Avocado green harissa

• 1 medium to large avocado, pitted and sliced
• 1 cup lightly packed mint leaves (or parsley)
• 1 cup lightly packed cilantro leaves and stems (or parsley)
• 3 jalapeños, seeded and coarsely chopped (save seeds if you want extra-spicy harissa)
• 2 tablespoons fresh lemon juice (about 1 small lemon)
• 1 garlic clove
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon fine-grain sea salt
• 3 to 4 tablespoons extra-virgin olive oil

Burger assembly

• 6 buns of choice (English muffins, hamburger buns, or flatbread), toasted
• Add some crunch: dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
• Greens, like arugula or spinach, optional
• Tomato slices, optional
• Whatever else strikes your fancy

Instructions

1. *Before you get started, will you need oat flour? If so, blend up some oats in your food processor using the S-blade. Blend until the oats have a fine, flour-like texture. Transfer the oats to a bowl for later.
2. To make the burgers: Use your food processor's grating blade to coarsely grate the carrot. Transfer the shredded carrot to a bowl for now. Remove the grating blade and switch to the S-blade. Cut the halved onion into a few slices before adding the onion and garlic cloves to the food processor. Pulse until the onions are roughly chopped, but no more.
3. Add to the food processor: towel-dried lentils and chickpeas, eggs, oats, handful of herbs (optional), all of the spices, salt and black pepper. Process only until the mixture has the consistency of a chunky hummus (err on the conservative side here). Stir in the grated carrot.
4. To prepare the burgers: Divide the lentil mixture into 6 portions and shape them into patties about 1-inch thick (if your mixture is unmanageably wet, stir in a couple tablespoons of oat flour first). Dust the patties lightly with flour on both sides.
5. To cook the burgers: Heat a thin layer of oil in a large skillet, preferably cast iron, over medium heat. Once the oil is shimmering, cook the veggie burgers in batches. Cook until the burgers are crispy on the bottoms and the mixture holds together, about 4½ to 5 minutes. Flip the burgers carefully with a spatula and continue cooking until the second sides are firm and brown, about 4½ to 5 more minutes. Transfer the burgers to a plate, then add more oil to the pan and repeat with the remaining burgers until they are all cooked through.
6. To make the avocado green harissa: First, clean out the bowl of your food processor. Then add all of the harissa ingredients to the food processor except for the olive oil. Turn on the food processor and drizzle in the olive oil while it's running.
7. To assemble the burgers: Toast your buns, if you'd like. Top the lower bun with a veggie burger patty, then spread a generous amount of avocado green harissa on top. Top with crunchy condiments, greens, etc. and eat!

 

[Tuku]

Slow Cooker Ropa Vieja With Black Beans and Rice

After an initial sear in a hot pan, ropa vieja is prepared in the slow cooker and served with rice and stovetop-prepped black beans. [Photograph: Jennifer Olvera]

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans.

Why this recipe works:

• Searing the meat hard before it goes into the slow cooker adds depth of flavor to the finished dish.
• Olives and olive juice added at the end of cooking ensures that there's plenty of fresh, bright flavor without the oversalting that can occur when salty liquids are added at the beginning of a slow cooker cook.

Note: The beans or beef can be prepared up to three days in advance, stored in a sealed container in the refrigerator, and reheated to serve.

Save Recipe
Slow Cooker Ropa Vieja With Black Beans and Rice
About This Recipe
Yield:Serves 6
Active time:15 minutes
Total time:8 hours
Special equipment:Slow cooker
This recipe appears in: Slow Cooker Ropa Vieja With Black Beans and Rice
Ingredients

• For the Ropa Vieja:
• 2 pounds flank steak
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup homemade or store-bought low-sodium beef or chicken stock
• 1 (14.5 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 medium onion, thinly sliced (about 1 cup)
• 1 large red pepper, thinly sliced (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon ground cumin
• 1/2 cup sliced, pimento-stuffed Spanish olives
• 1 1/2 tablespoons olive brine
• For the Beans:
• 2 1/2 cups dried black beans, picked over and rinsed until water runs clear
• 2 quarts water
• 2 slices hardwood-smoked bacon
• 2 bay leaves
• 1 red onion, quartered
• To Serve:
• 1/4 cup chopped fresh cilantro leaves and fine stems
• 1 lime, cut into wedges
• Steamed white rice

Procedures

1. 1
   Season meat generously with salt and pepper. Heat oil in a large skillet over high heat until shimmering. Add the meat in a single layer (working in batches if necessary) and cook until well browned, about 4 minutes. Flip and cook until second side is well browned, about 3 minutes longer. Transfer meat to slow cooker.
   
   
2. 2
   Add broth, crushed tomatoes, tomato paste, onion, red pepper, garlic, and cumin to slow cooker. Season with salt and pepper and stir to combine. Cook on low until tender, about 8 hours. Shred meat using two forks. Add olives and olive brine and stir to combine. Season to taste with salt and pepper if necessary.
   
   
3. 3
   While meat is cooking, place beans and water in a large stockpot. Add bacon, bay leaves, and onion. Season gently and bring to a boil. Reduce heat to low and cook until beans are tender, about 2 1/2 hours. Stir periodically, and add additional water if needed while cooking. When beans are done, discard bay leaves, bacon and onion. Season to taste with salt and pepper.
   
   
4. 4
   Sprinkle beef and beans with cilantro and serve with lime wedges and white rice.
   

 

[vtgirl]

Does anyone have exprince with canning? Looking for some advice and tips

 

[chickenman]

Does anyone have exprince with canning? Looking for some advice and tips

Ball, the Jar Company has a great book on canning. We have canned over 200 pints of farm goodies.....

This also may help..