Beef Braised in Rooibos Tea with Sweet Potatoes. Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique!
We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry. I have always been more of a coffee drinker, like the majority of Italians (and when I say coffee, I mean espresso!) , but I have started to appreciate tea more and more since meeting my husband. So I now often have a nice hot “cuppa” in the afternoon. That said, I had never even thought of cooking something savoury with it! Recipe Source: Tea Cookbook by Tonia George and The New Tea Book by Sara Perry and the Daring Cooks. * Rooibos tea can be substituted in this recipe by black tea, or try another dark herbal tea such as one containing licorice.
Season the beef with pepper and coat in the flour. Add the onions and celery. Add the garlic and tomato concentrate and cook for one minute. Lower the heat and cover. How To Make Beef Stew (Recipe) // BasilKitchen.com. Servings: 6 | Prep Time: 30 mins | Cook Time: 5-8 hrs How to make thick, hearty beef stew in a slow cooker. Large chunks of beef, potatoes, carrots, celery, zucchini, and onion in a tomato beef stock...
Gorge and get gratified. This stew is beefy, chunky, rich, and full of flavor. A favorite comfort food. Here, we use a 6-quart slow cooker. Great for a robust, any-day-of-the-week meal or a perfect vacation-day dinner. Want to minimize prep time in the morning? July 14-17 Smoky Hoisin Ribs. French Onion Pot Roast (Slow Cooker) French Onion Pot Roast (Slow Cooker) I love my slow cooker. Lately it’s been my most favorite appliance because it’s so nice to come home with dinner almost ready. On really busy nights and nights I work late, the slow cooker is my friend. This french onion pot roast recipe is something I have been making for at least a couple of years now.
I have adapted the recipe and changed it up several times but this is how I make it now. This is what a California roast looks like. Cover the roast in flour, salt and pepper and then brown in a pan 2-4 minutes on each side at medium to medium high heat. Place the roast in the slow cooker and add the french onion soup along with water. I’m a huge fan of comfort food, can you tell? Crockpot French Dips. Malaysian Spareribs Curry Recipe 咖喱排骨. There's really nothing like homemade curry and it's so worth it to make your own curry paste when time (and your mood) permit.
Living in Malaysia which basically means year-long summer (humid though), you might think that we would be eating more cool foods but apparently spicy foods are great to combat the humidity which is also the reason why most Sichuanese food is hot and spicy - think the Chinese philosophy of balance, the heat in spicy foods supposedly help to balance out the 'wetness' due to the humidity. This was a relatively new discovery for me as growing up in Malaysia, eating hot and spicy foods were part of everyday routine until I moved overseas and 'discovered' eating seasonally. Maybe that is why I still love hot pot in the sweltering summer and love cold noodles in winter - probably the Malaysian in me, we just eat whatever our appetitites dictate with little regard to the weather?
Ingredients: Method: Heat your wok again until almost smoking. The Fun Continues…and Marinated Tri Tip « Lemons and Anchovies. Where I have I been, you might have wondered.
On one hand, I feel like I’ve missed so much–blogging has become such a big part of my life over the last year that I’ve found myself immersed in some aspect of it everyday. On the other, the last few weeks have been so fun that each day I was away from it I felt less and less guilty for my break from the blog. I had to ponder this for a moment before sharing with you. I hope this doesn’t make me a bad blogger; I think it was time to unwind and let go–just for a bit–of my competitive tendencies about blog stats and minimum number of posts per week. Besides, I haven’t cooked for a few weeks. I’m happy to say, however, that I missed my interaction with my readers and the blogging community. My last post left you with some highlights from Sun Valley, Idaho. Since returning home a week ago, my time has been spent trying to return to my normal routine (including catching up at work) but I haven’t had much time in the kitchen.
Marinated Tri Tip. French Dip Sandwich Recipe. The French dip is a very popular hot sandwich.
Chances are you have made them at home or had them at your favorite restaurant. With this recipe you can make your own French dips completely from scratch. This recipe does not use deli roast beef but the slow cooker method. The slow cooker does all of the cooking for you, so this recipe does not require much work. The Au Jus comes right out of the slow cooker from the cooking process and it is the highlight of this recipe for sure. Ingredients: 1 (4 pound) boneless beef roast ½ cup soy sauce 1 beef bouillon cube 1 bay leaf 3 whole black peppercorns 1 teaspoon dried rosemary (crushed) 1 teaspoon dried thyme 1 teaspoon garlic powder 20 slices French bread provolone cheese (optional) Cooking Instructions: Step 1: remove any visible fat from the roast and discard the fat.