Kristen's Recipes

1 tsp. coarsely ground black pepper

1 tsp. kosher salt

1 pound flank steak

11/2 T. olive oil

2 tsp. toasted sesame oil

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 C. sliced green onions

1 T. finely grated, peeled fresh ginger (or 1 tsp. dried)

2 garlic cloves, minced

3 C. cooked, chilled brown basmati rice

11/4 C. diced pineapple

1/3 C. chopped fresh basil

2 T. soy sauce

4 basil sprigs

Combine five spice powder, pepper, and salt in small bowl. Rub both sides of steak with mixture. Brush heavy large nonstick skillet with 1/ 2 T. olive oil and heat on high. Add steak and cook about 3 minutes per side for medium-rare. Transfer to cutting board; tent loosely with foil. Heat remaining 1 T. olive oil and sesame oil in same skillet over high heat. Add red and green peppers, onions, ginger, and garlic to skillet and stir-fry until peppers are almost tender, about 2 minutes. Add rice, then pineapple, and stir-fry until rice is golden and heated through, about 3 minutes. Stir in basil and soy sauce. Thinly slice beef across grain. Divide rice among 4 plates. Arrange beef atop rice. Garnish with basil sprigs.

3 C. Arborio rice

Cooking spray

1 lb. lean flank steak

Salt and ground black pepper

Mesquite seasoning

2 red bell peppers, seeded and sliced into rounds

2 tsp. sesame oil

2 cloves garlic, minced (or 2 tsp. of pre-minced garlic in a jar)

2 tsp. minced fresh ginger

1 (16-oz.) package frozen shelled edamame, thawed

2 T. reduced-sodium soy sauce

1/4 C. rice wine vinegar

3 T. canola oil

2 tsp. country-style Dijon mustard

1 tsp. wasabi paste

Bring the chicken stock to a boil. Add 3 C. Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week.  While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.  Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.  In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.  Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sautéed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 C. of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.

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Salt

4 small T-Bone Steaks, 1-1 1/2″ thick.

4 T. Pepper

2 large Zucchini, cut into thin disks

3 cloves Garlic, chopped

1 large Spanish Onion, thinly sliced

2 Plum Tomatoes, cut in half lengthwise, seeds removed, then cut into thin strips

2 handfuls chopped Flat Leaf Parsley

1 T. Dry Mustard

2 T. Thyme, chopped

1 C. Chicken Stock

1/2 to 3/4 C. Heavy Cream

Preheat 2 skillets each with 2 T. EVOO over medium high heat for the steaks. Season both sides of t-bones with salt. Press a 1/2 T. of pepper evenly on each side of steaks. Add 2 steaks to each pan and cook for 6 to 7 minutes per side for medium doneness. While steaks cook, start zucchini. Preheat a large skillet with 2 T. EVOO over medium high heat. Add sliced zucchini and cook without stirring for 2 minutes. Add garlic, half the onion and salt, and stir to distribute. Cook 5 minutes, tossing occasionally. Add tomatoes and half parsley; continue to cook for 1 to 2 minutes or until tomatoes are heated through. Remove steaks from skillet and tent with foil to rest while you make sauce. With spatula, remove extra pepper stuck to the skillets; scraping up browned bits, but leaving in pan. Combine all drippings into one skillet. Return skillet with drippings to heat; adding last 2 T. EVOO. Stir in remaining sliced onion, mustard and thyme and cook for 2 minutes, stirring frequently. Add stock and heavy cream, raise heat to high and cook for 3 minutes, or until sauce is slightly thickened. Taste for seasoning and adjust salt and pepper as needed. Finish sauce with remaining chopped parsley and serve over steak with the zucchini on the side.

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1/2 C. slivered or sliced almonds

2 C. white rice

1 orange, zested

1 lemon, zested

1 quart chicken stock

6 T. extra-virgin olive oil, divided

2 lb. beef tenderloin or sirloin tips, bite size pieces

Salt and freshly ground black pepper

1 1/2 lb. mushroom caps, cremini or white, brushed clean and halved

6 clove garlic, finely chopped

1/2 C. dry Spanish sherry

1 C. beef stock

Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.  While rice cooks, heat a large skillet over medium-high heat with 3 T. olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.  Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.  Fluff rice with fork and serve with the beef and mushrooms.

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1 8oz can tomato sauce
2/3 C red wine, preferably Zinfandel
1 large shallot, finely chopped
2 1/2 T. balsamic vinegar
1 T. dijon mustard
4 drops hot sauce, such as Tobasco
1/2 tsp. salt
3 lb. beef short ribs, cut into serving pieces of 3-4 ribs

Combine the tomato sauce, wine, shallot, vinegar, mustard, hot sauce, and salt in a small bowl and mix until smooth. Arrange the rib portions in the slow cooker and pour the sauce over them; if you have a round cooker, stack the ribs. Cover and cook on LOW 7-8 hours, until the meat is tender and starts to separate from the bone. Transfer the ribs to a platter and set aside. Cool the sauce until the fat congeals on the surface, then remove and discard the fat. When ready to serve, return the ribs to the sauce and reheat in a 300 degree oven until hot. Serve immediately.

3 pounds beef short ribs, cut into 3-inch lengths
1 (8-ounce) can pineapple chunks in own juice
1/3 C. sugar
1/3 C. Soy Sauce
3 T. Green Jalapeño Pepper Sauce
1 T. sesame oil
1 T. vegetable oil
1 green onion, chopped
1 large clove garlic
1-inch piece fresh ginger, peeled and coarsely chopped

Place each rib, bone side down, on a cutting board and cut away excess fat with a sharp knife. Score each rib in a crisscross pattern, cutting meat halfway to bone. Combine pineapple with juice, sugar, Soy Sauce, Green Sauce, oils, green onion, garlic, and ginger in a food processor and process until smooth. Place ribs and pineapple mixture in a resealable plastic bag or large non-reactive dish. Close bag or cover dish and refrigerate at least 4 hours or overnight, turning ribs occasionally. Preheat grill or broiler to medium. Remove ribs from marinade and place on a lightly greased grill or broiler pan. Reserve marinade. Cook ribs about 30 minutes, turning and basting often with marinade until ribs are well browned on all sides. Place any remaining marinade in a small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Serve with ribs.

1 large purple onion
3 1/2 pound first-cut brisket
2 tablespoons paprika
2 minced chipotle peppers (canned)
1 teaspoon cumin
1/4 cup light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider
2 cups of your favorite barbecue sauce
Hamburger buns

Dice onion and place it in the bottom of the crockpot. Put brisket on top. In a medium sized bowl combine peppers, spices, sugar, Worcestershire, and vinegar. Rub the pepper mixture all over the meat. Cover crockpot and cook on low for 4 hours. About four hours in, pour BBQ sauce over the meat. Cook for 2-4 more hours or until meat shreds easily with a fork. Remove the brisket from the crockpot and put it on a cutting board. Use two forks and shred the meat. Place the shredded meat on a bun, add a little of the BBQ sauce and dig in!

1 3/4 lb. lean, boneless beef stew meat, chuck or bottom round, trimmed of fat and cut into 1 1/2″ chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 T. olive oil
2 medium-size onions, chopped
1 clove garlic, crushed
1 14.5oz can diced peeled tomatoes, drained
1 C dry red wine, such as Merlot

Sprinkle the cubes of beef with salt and pepper. In a large sauté pan over medium-high heat, heat the oil until very hot. Add half of the beef and brown on all sides, 3-4 minutes. Transfer to the slow cooker. Repeat the browning with the remaining beef. Add the onions to the skillet and brown slightly over medium-high heat; add the garlic and cook just 15 seconds or so, then add the onions and garlic to the crock. Pour the tomatoes and wine into the sauté pan and raise the heat to high. Stir constantly while bringing to a boil, scraping up the browned bits accumulated on the bottom of the pan. Pour into the crock. Cover and cook on LOW 7-8 hours, until the meat is tender. During the last 45 minutes of cooking, check the consistency. If the juices are too thin for you, increase the heat to HIGH and leave the cover off, letting some of the moisture evaporate. Serve hot with rice.

1/4 C. Soy Sauce
2 T. Dijon mustard
1 T. lemon juice
4 cloves garlic, peeled
1 tsp. minced fresh ginger root
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. chopped fresh rosemary, optional
6 8oz rib-eye steaks

Combine glaze ingredients in blender; cover and blend until smooth. Brush both sides of steaks with mixture. Grill or broil 4 minutes; turn over and brush with remaining sauce. Cook 4 minutes longer (for med-rare) or to desired doneness.

Braised Pork Ingredients
3-4 pounds of pork shoulder
1.5 teaspoons of salt
1 teaspoon of freshly ground pepper
2 tablespoons of butter, divided
2 tablespoons of olive oil, divided
4 cloves of garlic, sliced
1.5 pounds of parsnips, sliced into bite-sized chunks
10 medium-sized shiitake mushrooms, sliced
1 large yellow onion, diced roughly
2 celery stalks, chopped finely
1 tablespoon of flour
1.5 cups of hard cider (I used a local favorite, Reverend Nat’s)
2 cups of beef stock
1 bay leaf
1 teaspoon of dried thyme

Braised Pork Method: Heat a large dutch oven over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the dutch oven. While dutch oven is heating, pat pork shoulder dry on all sides and season with salt and pepper. Add it to the dutch oven and brown on all sides. Work in batches and be careful not to overcrowd the meat. Once browned nicely on all sides, remove the pork and set aside on a plate. Preheat oven to 325 degrees F. Add garlic, parsnips, mushrooms, onion, and celery to the dutch oven. (You will likely have to work in batches as you don’t want to steam the veggies by putting too many in at once.) Cook over medium heat until parsnips are turning golden brown on the sides and the other veggies have begun to wilt, about 10 minutes. If it looks like they’re starting to dry out, add the remaining butter and olive oil. Sprinkle 1 tablespoon of flour over the sautéed veggies and toss to coat. Return the pork to the dutch oven. Add cider, beef stock, and herbs to the dutch oven, making sure the liquid covers (or nearly covers) the meat. Cover with a lid and place in preheated oven to cook for 3 hours, turning meat once halfway through. While pork is in oven, begin work on the galette dough (see recipe below.) Once the meat and vegetables are finished cooking, remove from the oven. Pull pork from the dutch oven and slice into bite sized pieces. Meanwhile, if the liquid in the dutch oven has not thickened, spend 5-10 minutes reducing it over medium heat until it is thick enough to coat a spoon. Return meat to vegetable mixture.

Galette Dough Ingredients:

2.5 cups of all purpose flour
½ teaspoon of sea salt
16 tablespoons (2 sticks) of frozen butter
½ cup of heavy cream
½ cup of ice water

Galette Dough Method: Blend the flour and salt in a large bowl. Using a microplane, grate the frozen butter over the top of the flour and use your hands to work it into the flour until it begins to look coarse. In a small bowl, mix together the cream and water and immediately (since water is cold) add to the flour mixture. Using your hands, mix the liquid into the flour/butter mixture until you begin to see large lumps forming. If it is too sticky, add more flour, 1 tablespoon at a time until dough is no longer sticky. Pull pieces together into a ball, wrap with plastic wrap and let chill in the refrigerator for 30 minutes to 24 hours. Remove from the refrigerator and separate into 8 pieces. Roll out the dough into thin circles that are about 6-8” in diameter and lay flat on a parchment-lined baking sheet. Add several spoonfuls of the pork to the center of the galette, leaving about 2 inches around the sides. Fold up the sides, pinching to seal as you go, to encase the pork in the dough. Beat 2 egg yolks with ¼ cup of water. Brush galette dough with beaten egg and water mixture and bake at 400 degrees F for 35-40 minutes, or until crust is golden brown.

3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
1 T. butter
1 medium onion (about 1 cup)
1 medium rib celery minced (About 1/2 cup)
1 medium clove garlic, minced or pressed
2 tsp. fresh thyme
1 tsp. paprika
1/4 C. tomato juice
1/2 C. chicken broth
2 large eggs
1/2 tsp. unflavored gelatin
1 T. soy sauce
1 tsp. Dijon mustard
2 T. minced parsley leaves
3/4 tsp. table salt
1/2 tsp. black pepper
1 Lb. ground sirloin
1 Lb. ground beef chuck (Or use 85% Ground beef.)
21 saltines, crushed

1/2 C. ketchup
1 tsp. Tabasco
1/2 tsp. ground coriander
1/4 C. cider vinegar
3 T. packed light brown sugar

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking pan by folding a piece of aluminum foil into a 10″X6″ rectangle. Place it on a cooling rack placed inside a baking pan with sides. Using a skewer, poke holes in the aluminum foil every 1/2 inch. Spray the foil with non-stick vegetable spray before putting the meat loaf on it. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.