Asian BBQ Beef Ribs with Seasoned Chips
Prep Time: 15 minutes
Cook Time: 4 to 8 hours
Total Time: 4 1/2 - 8 1/2 hours
Serves: 4
Yield: 8 ribs; 3 cups sauce
Kosher Designation: Meat
Difficulty: Beginner
Ingredients
For Ribs:
1 cup teriyaki sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili garlic sauce
1 shallot, peeled and diced
8 beef spare ribs (about 3 pounds)
For Chips:
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground anise
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (8.5-ounce) bag potato chips
Preparation
In a medium bowl, combine teriyaki, soy sauce, vinegar, sesame oil, chili garlic sauce and shallots. Stir to combine. Place ribs in a slow cooker and cover with sauce. Cook on high for 4 hours or low for 8 hours. Meat will fall off the bone when ready.
In a small bowl, combine spices. Spread chips out on a large sheet pan and spray with cooking spray. Sprinkle chips evenly with spice mixture and serve with ribs.
Beef Stew with Root Vegetables: traditional and delicious. Serve it with thick, crusty bread and experience perfection!
Beef Stew with Root Vegetables
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 1/2 hours
Serves: 4 to 6
Yield: about 8 cups
Kosher Designation: Meat
Difficulty: Beginner
Ingredients
2 small carrots, peeled and cut into 1-inch cubes
1 large parsnip, peeled and cut into 1-inch cubes
1 turnip, peeled and cut into 1-inch cubes
1 cup peeled and cubed butternut squash
1 pound cubed beef chuck
1 (28-ounce) can whole peeled tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt
Freshly ground black pepper
Preparation
Mix together carrots, parsnips, turnips and butternut squash in the bottom of a slow cooker. Top with cubed beef and tomatoes. In a small bowl, combine garlic powder, onion powder, mustard powder and cumin and sprinkle over everything.
Cook on low for 6 to 8 hours. Season to taste with salt and pepper before serving.
Chicken Thighs with Eggplant and Olives over Pasta
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 1/2 hours
Serves: 4
Yield: 4 thighs; 8 cups pasta
Kosher Designation: Meat
Difficulty: Beginner
Ingredients
4 boneless chicken thighs (1 1/2 lbs)
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
4 cups jarred pasta sauce
1 cup sliced Spanish olives
2 teaspoons onion powder
2 teaspoons red pepper flakes
1 teaspoon garlic powder
2 small eggplants cut into 1-inch cubes (about 4 cups)
4 tablespoons chopped fresh parsley
1 pound rigatoni
Preparation
Season chicken with salt and pepper. Heat oil in a large sauté pan over medium high heat. Brown chicken on both sides until golden brown, about 6 to 8 minutes total. Transfer thighs to slow cooker and cover with sauce, olives, onion powder, red pepper and garlic powder. Cook on low for 5 hours. Add eggplant and cook 1 more hour.
About 15 minutes before chicken is done, cook pasta according to package directions and drain well. After 6 hours remove chicken from slow cooker and set aside. Stir in parsley and cooked pasta. Distribute between 4 serving bowls and top each with a chicken thigh.
Moroccan Chicken Stew
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 1/2 hours
Serves: 6
Yield: 8 cups
Kosher Designation: Meat
Difficulty: Beginner
Ingredients
2 boneless, skinless chicken breasts, cut into 1-inch pieces, about 1 pound
1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
1 red onion, peeled and diced
2 cups diced tomatoes, undrained
1 cup chicken broth
15 prunes
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and grated
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 cups frozen cauliflower florets (no need to defrost)
1/2 cup roasted unsalted cashews, coarsely chopped
4 tablespoons fresh cilantro, chopped (optional)
Preparation
In a crock pot, combine chicken, sweet potato, onions, tomatoes, broth, prunes, garlic, ginger and spices. Cook on high for 3 hours.
Add cauliflower and cook on high for 1 more hour. To serve, garnish with cashews and cilantro.
by Jamie Geller via aish.com
