Babyblog

1 Tablespoon extra-virgin olive oil (EVOO)
4 slices lean, smoky bacon, finely chopped
2 pounds ground sirloin beef
1 large onion, finely chopped
3 cloves garlic, finely chopped
4 Tablespoons chili powder ( I did not use this much)
Salt and Pepper
One 15-ounce can tomato sauce
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 Tablespoons hot pepper sauce
2 cups beef stock
Sour cream, for topping
1/2 cup finely chopped flat-leaf parsley, for topping (optional)

1. In a large pot or Dutch oven, heat the olive oil, 1 turn of the pan, over medium-high heat. Add the bacon and cook until the fat renders, about 2 minutes. Add the beef and cook, stirring, until browned, 8 to 10 minutes. Add the onion and cook until softened, about 5 minutes. Add the garlic and chili powder, a little salt and pepper.

2. On a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar and the hot sauce.
Stir into the chili. Stir in the beef stock and bring to boil, then lower the heat and cook until thickened 6-7 minutes.

3. Serve the chili in bowls. Top with the sour cream and parsley.

Я делаю все в крокпот. Только бекон и мясо обжариваю отдельно на сковороде, чтоб слить жир. Все остальное сразу добавляю в крок-пот.

Topsecret → Сегодня в нашей кухне

Fancy Green Beans

Ingredients 2 tablespoons teriyaki sauce 1 tablespoon honey 1 tablespoon butter 1 tablespoon fresh lemon juice 1 1/2 pounds fresh green beans 2 slices bacon 1/2 cup red bell pepper strips 1/2 cup thin onion wedges 1/2 cup whole cashews Directions

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

Topsecret → Сегодня в нашей кухне

Homemade Chicken Noodle Soup

(фото с Pioneer Woman Cooks)

Вот, действительно, вкуснее этого бульона я еще не ела. Даже дети уплетали за четыре щеки. Наварила много, наверно заморожу (в чем морозить?)

Ingredients 1 whole Cut Up Fryer Chicken 2 whole Carrots, Diced 2 stalks Celery, Diced 1/2 whole Medium Onion, Diced (optional) 1 teaspoon Salt 1/2 teaspoon Turmeric 1/4 teaspoon White Pepper (more To Taste) 1/4 teaspoon Ground Thyme 2 teaspoons Parsley Flakes 16 ounces, weight Frozen "homemade" Egg Noodles 3 Tablespoons All-purpose Flour Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Topsecret → Сегодня в нашей кухне

Pulled Pork Sandwiches. Yum yum.

(Фото не мое)

Вот это делала на два дня. Очень вкусно.

Решила начать с планирования меню на неделю и готовки на два дня. А там, может, и заморозку попробую:)

Pulled pork, a specialty of North Carolina, calls for cooking the pork until the fibers break down and the meat is tender and easy to shred. The shredded pork is always simmered in a sauce before serving. Some cooks swear that the best sauce is vinegar based, while others contend that tomato sauce is better. The recipe here, using purchased barbecue sauce, is almost as good as the authentic hickory-smoked version but is much easier to prepare. You can ask the butcher to trim the pork shoulder and tie it for you. Traditional accompaniments are coleslaw, baked beans, potato salad and lots of pickles.

Ingredients: 2 Tbs. unsalted butter 2 Tbs. canola oil 1 boneless pork shoulder, about 3 lb., trimmed and tied 1 yellow onion, chopped 1 garlic clove, minced 1/2 cup chicken broth Salt and freshly ground pepper, to taste For the sauce: 2 cups barbecue sauce 2 Tbs. Dijon mustard 2 Tbs. honey 1 Tbs. soy sauce 1/2 tsp. salt 1/4 tsp. freshly ground pepper 6 hamburger buns or large rolls, split and warmed Directions:

In a large pot over medium-high heat, melt the butter with the canola oil. Add the pork and cook, turning frequently, until browned on all sides, 5 to 10 minutes. Transfer to a platter.

Pour off all but 2 Tbs. of the fat in the pot. Set the pot over medium-high heat, add the onion and garlic, and cook, stirring, until the onion is slightly softened, about 2 minutes. Return the pork to the pot, add the broth, and season with salt and pepper. Cover, reduce the heat to medium and cook, turning the pork occasionally, until very tender, about 2 hours. Transfer to a clean platter and let cool. Using clean hands or 2 forks, pull the meat apart into thin shreds. Remove and discard all the fat and gristle.

To make the sauce, in a large saucepan over medium-high heat, stir together the barbecue sauce, mustard, honey, soy sauce, salt and pepper.

Add the pork to the sauce and cook, uncovered, stirring frequently, until the pork is very soft and the flavors are blended, about 45 minutes.

Place the buns, cut sides up, on individual plates. Divide the pork among the buns, spooning it on the bottom halves. Cover with the tops of the buns and serve immediately. Serves 6.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).