Brownie Mix Hack

 Ingredients

brownie mix

2 eggs

1/3 cup butter, melted

1/3 cup milk

Mix eggs, butter and milk together. Add brownie mix and combine. Pour into greased pan. Follow instructions for baking.

Beef Stew over Mashed Potatoes

Ingredients

1–1 1/2 lbs beef for stewing

salt and pepper

2 carrots, chopped

2 celery stalks, chopped

1 medium white onion, sliced or chopped

1 tbsp tomato paste

2 cups beef stock

1 tsp thyme

1/2 tsp parsley

1 bay leaf

1/2 tsp sugar

1/2 tsp paprika

pinch of allspice

2 spoonfuls of mince garlic

5 shakes Worcestrshire sauce

2 tbsp butter

2 tbsp flour

handful of frozen peas

Set the crockpot to high or low, depending on timing. Add vegetables to the pot.

In a pan over medium high heat, brown the beef in EVOO. Salt and pepper the meat while cooking. Add the beef over top the vegetables in the pot.

Add tomato paste, beef stock, herbs and garlic. Stir to combine. Cook on high for 4-5 hours or on low 6-8 hours.

To make the roux, melt the butter in a small pot over medium heat. Once melted, add flour and whisk until golden brown. Add to the crockpot with about 15-20 minutes left of cooking. 

Add the frozen peas with about 5 minutes left of cooking.

*Ended up adding a bit of cornstarch too, to thicken.

Eggplant Parm (not breaded)

Courtesy of Nikki Lee

Ingredients

eggplant

avocado oil

salt and pepper

Mrs. Dash

minced garlic

white onion

dried parsley

onion powder

garlic powder

red pepper flakes

jar of sauce

fire roasted tomatoes

parmesan cheese, shredded or shaved

Wash and remove the top and bottom of one eggplant. Leave the skin on. Slice the eggplant into 1/8 thick rounds.

In a large deep sauté pan, heat oil to medium high (I use avocado oil but any high heat oil will work like olive oil) and then cook the cut rounds in batches. Don’t overcrowd the pan. The eggplant will absorb the oil so you may need to add more periodically. 

I add salt in layers. I chef once said that it enhances the flavor more when you do that. Sprinkle salt and grind fresh pepper on the eggplant to your desired taste. Generously sprinkle Mrs. Dash garlic and herb on the egg plant.

Cook the eggplant on med high heat for 5-7mins or until it is golden brown on both sides and softens. I don’t really stir it, just let it brown. Check periodically to see if it needs more oil. When desired softness is achieved (you can see it turn soft), remove that cooked batch to a bowl and continue to cook the remaining eggplant in batches until the eggplant is all cooked.

In the same pan sauté sliced onions. No need to wipe it out, just leave the fond in the pan and add extra oil if needed. I usually do an entire onion and I half and slice the onion into thin pieces, but you could dice them if you prefer. Sprinkle salt and grind pepper on the onion to your taste. Cook, without stirring for 3-5 minutes or until the onion is soft. Add a tablespoon of minced garlic and sprinkle in dried parsley, onion powder, garlic powder and red pepper flakes and stir. Add the cooked eggplant back to the pan (If the eggplant is too greasy, drain off the excess oil before adding back to the onions).

Add tomato sauce to the cooked eggplant and sautéed onion. You can use your favorite prepared spaghetti sauce or canned tomato sauce. I like to add canned fire roasted tomatoes and then just about 1/2 cup of spaghetti sauce. But I’ve also just made it with spaghetti sauce and it’s still delicious. How much sauce you use depends on how much eggplant you have. Ideally you want the sauce to come to the top of the eggplant without completely covering it. Add salt and ground pepper. Add Mrs. Dash Garlic and herb. I like to add a small amount of Cayenne but you can leave that out if you prefer. Bring to a low simmer. Stir periodically. This will break down the cooked eggplant into smaller pieces and blend it and the onion into the sauce. 

Turn the heat off and sprinkle the top with shredded cheese (whatever your favorite cheese is will work). Let it melt on top. Enjoy!

This is delicious with a dipping bread or bake some rosemary chicken and pair it with that.

You could also bread the eggplant if you want but I prefer it unbreaded and just fried.

Roasted Brussels Sprouts

 Ingredients

brussels sprouts, halved

2-3 tbsp

salt and pepper

4 tbsp balsamic vinegar

3 tbsp maple syrup

walnuts (or pecans)

cranberries

goat cheese crumbles

Preheat oven to 425˚

In a pot, steam brussels sprout  sprouts for 4 minutes. Let them get pretty dry before continuing to cook.

Once dry, toss in a bowl with EVOO, salt and pepper. Spread onto a baking sheet evenly. Roast for about 20 minutes.

Heat a small pan over medium heat. Add nuts and toast for a few minutes.

While roasting, heat a small pot over medium high heat. Add balsamic vinegar, maple syrup and pinch of salt. Stir frequently until sauce thickens and glaze forms, about 4-5 minutes.

When brussels sprouts are done, add to a bowl with cranberries, toasted nuts, goat cheese. Drizzle with glaze and mix together.

Beef Ragú over Pappardelle

 Ingredients

~12-14oz steak, cut in big chunks (season with salt and pepper)

1/2 white onion, chopped

1 celery stalk, chopped

1 carrot, chopped

2 garlic cloves, finely chopped

Heat a pan over medium. Add EVOO. 

Add the veggies, garlic and steak to the pan. Allow the veggies to sweat, soften and the steak to brown on all sides.

Other Ingredients

1/2 cup red wine

2 tbsp tomato paste

14 oz petite diced tomatoes

1/2 tsp dried oregano

~10 oz (1.268 cups/300 ml) beef stock

small can of tomato sauce with basil, garlic and oregano

pappardelle, gnocchi, gluten free fettuccini

Remove the steak ... put it in the crockpot. Add red wine to the pan with the veggies. Allow it to reduce a little. Then add the tomato paste. Combine well, reduce a little. Then add diced tomatoes, oregano and beef stock.. Season with a little more salt and pepper. Bring to a boil. 

Then, add to the crockpot. Heat over high heat for 1 to 1 1/2 hours. Then I turned it down to low heat.

After about another 1 to 1 1/2 hours, I shredded the steak with forks and added the small can of tomato sauce. Let it cook another hour or so.

About 15 minutes prior, cook the pappardelle according to package instructions.

To serve, top pasta with ragú sauce, parmesan (shredded or shaved) and a little fresh oregano.. Serve with chunky bread to dip in EVOO and a full bodied wine.

Modify for leftover brisket:

Sauté onions and veggies in pan. (about 9 minutes). Add garlic, cook for a minute. 

Stir in tomato paste. Add the leftover brisket, shredded. Then, add wine, diced tomatoes, oregano and beef stock. Simmer for 30 minutes or desired consistency, stirring every 5-10 minutes.

Beef Stew with Gnocchi

Ingredients

~ 1 1/2 lbs brisket, cut into chunks (or stew meat)

white onion, diced (1/2 of a large onion or a medium onion)

2 carrots, diced (approx 1/2 cup)

1 celery stalk, diced 

cherry tomatoes, halved (approx 1 cup)

3 spoonfuls of minced garlic

Add the above to the crockpot. Then, sprinkle the following over top.

salt

pepper

dried parsley

sweet smoked paprika

thyme

4 whole cloves

1 bay leaf

Whisk the following together. Then, pour over and mix with a spoon.

2 cups beef stock

1/6 cup gluten free oat flour or 1:1 flour

1 tbsp tomato paste

Set crockpot to high, cook about 4 - 4 1/2 hours (recipe said 5 hours).

Take bay leaf out. Add gluten free gnocchi and a handful of frozen peas.

Cook 30 more minutes.

Alternative with potatoes ...

Add baby red or fingerling potatoes at the beginning instead of the gnocchi.

Or make mashed potatoes separate. Then, scoop stew over top of mash on plate.

Sautéed Eggplant

2-3 servings

Ingredients

medium eggplant, sliced 1/4" thick

EVOO

1/4 tsp sea salt

1/4 tsp ground pepper

1/2 tsp garlic powder

half large yellow onion, sliced

carrot, grated

sun dried tomatoes, sliced about 1/4 cup

1-2 tbsp minced garlic

shaved parmesan cheese

Heat EVOO in large pan over medium-low heat. Add eggplant slices to pan. Do not overcrowd. Sprinkle slices with spice mixture on both sides. Sauté 3-6 minutes per side. Remove eggplant; set aside. Repeat for the second batch.

Heat more EVOO, add onion. Sauté until soft. Add carrots. Cook a couple minutes. Then, add tomatoes, cook for a few minutes. Then, garlic. 

Put eggplant slices on plate. Top with onion mixture. Then sprinkle with cheese and allow to melt.

Buttermilk Rusks

courtesy of Peter and Carrie

Makes about 36 rusks.

Ingredients

2 pounds self-rising flour (about 6 cups)

1 tsp salt

1 tsp baking powder

1/2 cup white sugar

8 oz salted butter

2 cups buttermilk

2 tbsp vanilla 

2 eggs, lightly beaten

Gluten Free Rusks

3 cups guten free 1:1 flour

pinch of salt

1 tsp baking soda

1 tsp baking powder

1/2 cup white sugar (need more with GF recipe)

8 oz salted butter

1 cup buttermilk

1 tbsp vanilla

1 egg, lightly beaten

Set oven to 350˚.

Melt butter in microwave (5 minutes at 30%). Lightly grease 3 loaf tins using a little melted butter, then flour.

Cream sugar and eggs together in mixer. Add buttermilk, then melted butter and vanilla. 

Sift together flour, salt and baking powder in a large bowl. Reserve about 1/2 cup of flour for later, to add if dough is too soft. 

Pour flour mixture into mixer bowl and stir to combine. Knead on speed 2 to form a soft dough, about 3 minutes. Weigh dough and put a third into each loaf pan. Spread out with spatula.

Bake for 30 minutes. Reduce heat to 250˚ (do not open over door) for an additional 30 minutes. 

Remove from over. Slice each loaf into 24 rusks with sharp knife. Place on a baking tray and return to oven overnight on warm to dry out. 

Store in an airtight container.