Supper Time on Tuesday!
9 years ago
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9 years ago
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Supper Time on Tuesday!
Comments (18)Sjerin, I sleep lousy anyway so waking up a few times last nite, is pretty much normal for me. Here's the recipe, it's a Paleo recipe. I used a boneless blade roast and it was so tender. I love cooking beef so that it falls apart. I cut the rub in half, and used dried cranberries for the figs. Slow Cooker Mocha-Rubbed Pot Roast Recipe (stupideasypaleo.com) Prep time: 20 mins Cook time: 6 hours Total time: 6 hours 20 mins Serves: Serves 6 For the Mocha Rub (you will have extra) 2 tbsp finely ground coffee beans 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp cocoa powder 1 tsp Aleppo pepper (or sweet paprika) 1 tsp chili powder 1 tsp ground ginger 1 tsp sea salt For the Roast 2 lb. beef roast (I used grass-fed chuck) 1 cup brewed coffee 1 cup beef broth ½ an onion, chopped 6 dried figs, chopped 3 tbsp balsamic vinegar Instructions Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won't use the entire batch if you're making a 2-pound roast. It stores well in an airtight container. Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands. Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified. Pour the liquid into the crock pot and place the roast gently on top. Cook for 5 to 6 hours on low. Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste....See MoreSupper Time on Tuesday!
Comments (22)Yes, that sounds like our noodles, because we add baking powder to dumplings to give them some 'fluff', then drop by spoonfuls onto hot soup or stew (often bean soup, in my MIL's case, which I did not find appetizing.) The source I read said that rivals are pinched off and dropped into stock, which made me think of dumplings. We roll out noodles. My father's family had friends, of German descent, who called the extruded flour and egg mixture 'strudels' or maybe 'stroodles'--I don't know how they would have spelled it. He said they dropped the dough into boiling water and served it plain. He was always disappointed to be asked to dinner on the day it was served, because although his family was not well off, they always had meat stock for their noodles! ETA, I'd always seen 'strudel' presented as a German pastry....See MoreSupper Time on Tuesday!
Comments (23)I've got to say, there are some great sounding meals here tonight! Raven, your crawfish meals always look so delicious, but much to my sorrow and surprise, I don't like crawfish! And I don't know why; my mouth waters when I look at those steamed crustaceans. I've devoured piles of crabs, shrimp, oysters, mussels, clams, and all manner of fish, but crawfish just don't make the cut. It's a supreme disappointment to me, lol. I'm looking foward to another visit from some friends in coastal SC, where I used to live. They're bringing three or four bushels of freshly gathered Beaufort oysters. I'll have a Lowcountry oyster roast for my friends here, and keep some aside for a stew the next day....See MoreSupper Time on Tuesday!
Comments (9)My daughter cooked--stir fried vegetables with chickpeas, red quinoa, and left-over angel hair pasta. Last night I cooked--angel hair pasta with poached salmon, peas, and asparagus....See More
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