Crockpot Chili without beans (aka Biryani Beef)

Becky says my adaptation of this recipe tastes like her dad's chili recipe that she enjoys.  

Ingredients:

2-3 lbs beef chuck, cut into 1-inch cubes

1 tbsp canola oil

1-2 cups yellow onion, 1/4-inch diced

2-2.5 cups beef stock

1 can (6oz) tomato paste

1 tbsp ginger puree or equivalent dried

1 tsp garlic, minced

2 tbsp butter (or yoghurt to finish)

1 recipe of Biryani Spice (see below)

Biryani Spices

 ¾ tsp black pepper

 ½ tsp coriander

 ½ tsp cumin

 1 tsp turmeric

 1 tbsp chili powder

 1 tbsp curry powder

 ½ tsp fennel

 1/2-1 teaspoon salt

Garnish / Sides (optional)

 Basmati rice

 Roasted cashews

 Cilantro, minced

1

Preheat an oven to 350F.

2

Season the beef with salt and pepper.

3

In a French oven large enough to hold the beef and onions, heat 1 tablespoon of oil on medium high heat and sear the meat on all sides, approximately 2-3 minutes per side. You may want to do this step in batches, based on the size pot you are using.

4

When the beef is browned, put in crock pot or set aside.

5

Add the diced onion to the pan and sauté until the onions just begin to soften.

6

Add the remaining ingredients and transfer to a crock pot where it can cook for the day (I had it in for about 6-7 hours) on low.

7

If not using a crock pot, bring the pot to a simmer, cover and place in the oven for 3-4 hours, until the beef is tender.

8

Remove the pan from the oven and check the seasoning and adjust as needed.

9

Serve over rice and top with roasted cashews and cilantro, if desired. Green onion and cheddar could be another nice topping. 

Rhubarb sauce

Ingredients

1/4 c sugar or more to taste
1 T juice (apple, cranberry, lemon, nakedjuice berry flavor is pretty good...)

1/2 t zest (orange or lemon)

1/2 t cinnamon (can try adding other spices like ginger, allspice, and nutmeg, not cloves)

1/2 lb rhubarb (approximately 6 large stalks)

1/2 C frozen berries, optional (if you use fresh, try pureeing in a blender)

Method

Stir together sugar, zest, spices, and juice in saucepan over medium. Stir constantly until it begins to boil. Add rhubarb and any fruit you'd like. Simmer for 4-5 minutes, until rhubarb starts to fall apart but about 1/3 of it stays intact. Taste and add more sugar if needed. 

Cool on counter and then in the fridge until chilled. Can be refrigerated for awhile, can be in the freezer up to 3 months. 

Serve with ice cream or pancakes, yogurt and granola, etc. It's really good plain also.

Can also whip 3/8 c whipping cream and add 1/8 c sour cream to serve with rhubarb.

Eggs with sausage cheese sauce

1/2-1 lb pork sausage

1/2 lb. mushrooms, chopped
1/2 c. chopped onion
1/2 c. chopped red pepper
1-2 T butter

1 T. flour

1 C. half and half

1/2 t. seasoned salt, divided

1/2-1 c. shredded cheddar cheese

4 eggs

1 T minced fresh parsley

Directions

1. In a large skillet, brown and cook sausage. Remove from pan. 

2. Add mushrooms, onion, and red pepper to skillet with some additional butter, if there's not enough grease left from sausage. Remove from pan. 

3. In the large skillet (or could be doing this simultaneously, in a saucepan), melt butter. Stir in flour, 1 cup cream, 1/4 t. seasoned salt and bring to a boil, stirring constantly until thickened 1-3 minutes. Stir in cheese and as much of the sausage and vegetables as desired. 

4. Meanwhile, in a small bowl, whisk eggs, 2 T. half and half, and 1/4 t. seasoned salt. Cook in a small skillet as an omlette or scrambled eggs or in a well greased waffle maker (being careful not to overcook). Serve eggs with sauce and meat/veggies and sprinkle with parsley. 

Cheese Fondue, no alcohol

14 oz (3.5 c) cheese (We used swiss and gouda, but swiss and gruyere were recommended. It's better if you buy a block that you shred yourself for this as pre-shredded cheese can create a different consistency.)

2 T. cornstarch

1 C. low-sodium, good-quality chicken broth

dash lemon juice (this acid is essential as a replacement for the usual wine)

1 T pressed garlic 

1/4 t. white pepper

1/4 t. nutmeg

dash paprika

1/4 t "Mirador" seasoning (we didn't add this, it's a Swiss spice blend not easily available in the US. Could try other spice blends). 

_______________________________________________________________________

1. Toss cheeses with cornstarch

2. Heat chicken broth, lemon juice, and garlic in fondue pot (or saucepan) to a simmer. Add cheese gradually, stirring constantly, but not too quickly. A wooden spoon stirring in an S shape pattern is great, scraping the bottom to prevent burning. 

3. Add spices once the cheese is melted, it should be the consistency of warm honey. Can add more cheese to thicken consistency. Remove to table, can keep on a low heat setting or it's fine without heat for awhile if you can't keep it warm with a special fondue flame or outlet close enough to the table. 

4. Serve with broccoli, cauliflower, carrots, apples, chicken sausages, bread, potatoes, etc.

5. Emily's favorite part is if you drop your food in the pot, you have to give your neighbor a kiss. 

Potatoes with sour cream and tomatoes

2-2 1/4 lb (about 6 cups) small red potatoes (or russet is fine), chopped
1 large onion, chopped
8 oz sour cream
2 c orange cheese
1/2 t salt
1/4-1/2 t. cayenne pepper (optional)
14.5 oz can diced tomatoes (I used one with roasted garlic), drained

1. Preheat oven to 350. In a large saucepan, cook potatoes and onion in a large amount of boiling water (I just added onion powder later as it seemed like onion would just get drained away in this method) for about 10-20 minutes depending on size. It needs to retain its shape but be mostly cooked. Drain and return to saucepan.

2. Add sour cream, cheese, salt, pepper (I just used black pepper) and tomatoes. Transfer to baking dish (I used large jellyroll style pan/cooking sheet).

3. Bake uncovered for 30 minutes (I actually did 400 degrees for 20 minutes which seemed to work also).

Note: It still doesn't get crispy like other cheesy potato recipes so might try less sour cream. The diced tomato adds a lot of flavor so might be good with other kinds of seasoned diced tomatoes too.

Buttermilk fried chicken

4 chicken drumsticks and/or thighs or 1-2 chicken breasts
1/3 c flour
1/2 t dried thyme, savory, or basil

1/4 t salt
1/4 t onion powder
1/4 t pepper
1/4 c milk (or buttermilk or sour milk-3/4 t lemon/vinegar and add milk to fill up to 1/4 c)

1 egg
saltines or other crackers
3-4 T cooking oil

Gravy (optional)
2 t flour
1/2 t instant chicken bouillon
dash peper
2/3 c milk

1. Combine flour, herbs, salt, onion, pepper in one dish. Put milk and egg in other dish. Cut chicken into 3rds if using chicken breast. Dip in flour, then milk, then flour again or try crackers or other coating for 3rd bowl.

2. In large skillet, cook chicken in oil over medium high heat, turning to brown evenly. Cook on medium low until cooked through (155 degrees). Remove chicken and keep warm.

3. For gravy, add flour, bouillon, and pepper to skillet. Add milk, cooking and stirring until thickened and bubbly, Stir one more minute.

Pizza dough

Adapted from https://www.tasteofhome.com/article/best-pizza-dough/?_cmp=TestKitchenInsider&_ebid=TestKitchenInsider4272020&_mid=342074&ehid=DF99C6F6E8C0170D81E608E939849B33828286C1&os_ehash=DF99C6F6E8C0170D81E608E939849B33828286C1

Ingredients: 
1 c warm water (110-115 degrees)
2 t. sugar, divided
1/4 oz active dry yeast (2 1/4 t.)

3 c (plus extra as needed) bread flour (or all purpose does ok; 1/4-1/2 cup wheat flour and/or corn flour are also good substitutes for some of it. We keep whole wheat pastry flour on hand)
1 t salt
1 t each basil, marjoram, oregano and garlic powder
1/3 C. oil (vegetable or olive)

1. Combine water and 1 t sugar, add yeast. Wait 5-10 minutes for it to proof (bubbles on surface).

2. Combine 3 C flour, 1 t. sugar, salt, garlic powder, herbs. Make a well in the center and add yeast mixture and oil. Stir together, adding more flour if too sticky.

3. Knead for 6-8 minutes (adding flour or water as necessary).

4. Rest in a greased bowl for 30 minutes, then put bowl in fridge over night.

5. Remove dough from fridge and let come to room temperature. Split in two for two small pizzas or use whole for one large pizza. Roll out on a lightly floured surface and place in a greased pan (pizza pan or springform pan or other pan appropriate to size and style).

6. Add marinara/pizza/spaghetti sauce, cheese, other toppings (mushrooms, tomatoes, pepperoni, etc). A good sauce makes a big difference. 

7. Cook at 400 degrees for about 20 minutes.