Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts

Friday, December 23, 2016

Stout Short Ribs

The Big Day is almost here. Relatives are arriving from all corners of the country, if not the globe. If you’re lucky your holiday tree is decorated and your holiday letters are in the mail. If not? Well, your friends and relatives will understand. They love you.

If you've got to feed a bunch of people in the middle of this, what you need is a simple tasty recipe that doesn’t require lots of preparation or watching—and I have one! Our intrepid foodie crew at Mystery Lovers’ Kitchen will stop at nothing in our unending search for new and interesting recipes, and this one comes from the woman behind the counter at my local liquor store.

That’s not as odd as it sounds. In fact, she has taught high-end cooking classes locally, and is helping our town-owned farm set up their new catering kitchen, so she knows her stuff. When I stop in, we talk about Irish whiskey. This time I was there to pick up some Guinness for the recent Porter Cake recipe, and she said, “why not make short ribs?” Since I don’t recall ever making short ribs in my life, I asked “How?” She told me. And voila—dinner.

The recipe’s about as simple as it gets, once you’ve got short ribs (we will skip over the part when I was standing in front of the meat cases at our supermarket and asked my husband, “what the heck am I looking for?”).

Of course, I didn’t get all the fine details for the recipe, just the list of ingredients, so I kind of improvised, but it all worked out fine. And it was easy!


Stout Short Ribs
A slow cooker/crock pot (I have my mother’s)

Ingredients:



short ribs (I found two packages which totaled 2-1/2 pounds in weight. Eyeballing them, I figured that much should feed my husband and me with plenty left over. (There were eight pieces.) If you’re serving a lot of people, just multiple the recipe.)



salt and pepper
1 bottle Guinness
1 cup dark brown sugar
1 cup chicken stock
1 heaping tsp good prepared mustard 


Instructions:

Sprinkle the ribs with salt and pepper and toss to cover. Place the pieces in the bottom of the crock pot.

Everything in the (crock) pot
Blend together the other ingredients. Pour over the ribs in the crock pot.

Cover. Plug in the crock pot, set it for whatever your pot thinks is a very low simmer (mine says it should be in the narrow “red zone”) and cook for as long as you like. Six hours, twelve hours, overnight, whatever. By the time you’re planning to eat it, the meat should be falling off the bones. Thicken the juices if you want. Serve with mashed potatoes, and maybe something green.



Dig in!

See? Easy! And tasty. Now go enjoy your company and all the pretty lights.

Have a wonderful holiday!

Irish style!



Wednesday, November 4, 2015

Zucchini Cheddar Casserole #recipe from author @DarylWoodGerber



From Daryl aka Avery:

I'm starting to think about CHEESE because I have another Cheese Shop Mystery coming out, FOR CHEDDAR OR WORSE (Feb 2016). And I'm also thinking about Thanksgiving because I'll have a ton of family coming and going. Okay, maybe not a ton, but quite a few at odd days and times. Some nights I'll serve complicated menus; other times, I'm going to want easy-peasy casseroles to feed the hordes.

I think we'll hit a movie, so that solves one meal: Popcorn!

And we'll probably take in a local museum, so we'll pick up a snack there.

Breakfast is every man, woman, and child for themselves. I'll have some fruit and muffins, bagels, cream cheese, sliced CHEESE, too, cereal, and hard boiled eggs. Grab and go kind of food.

But for dinner, when we sit down, I like something tasty and inviting.

This casserole is vegetarian (with eggs). It can be served as an entree or side dish. And it's delicious cold for breakfast! I offered a recipe like it earlier in the year using spinach and white cheeses, so you can see it's quite adaptable to your flavors. It was one of my mother's favorite go-to dishes.

What's one of your go-to dishes? What do you do when you have house guests? Go to the movies? To local tourist attractions? Play cards or do jigsaw puzzles? Whatever you do, I hope you have fun.

Happy upcoming holidays!




ZUCCHINI CHEDDAR CASSEROLE



Ingredients:

3 cups chopped zucchini (about 6 small zucchini, varying color okay)
4 cups cottage cheese
1 cup shredded cheddar (1 cup; more if desired)
6 beaten eggs
½ cup melted butter (1 cube)
6 tablespoons potato starch or corn starch
½ cup shredded parmesan cheese
1 teaspoon freshly ground pepper

Directions:

I chopped my zucchini in a Cuisinart, so it was finely chopped!

Mix all ingredients in a large bowl and pour into greased 9 x 13 baking dish. You can use a disposable pan.


Disgusting looking, isn't it?  LOL




Top with shredded parmesan cheese and freshly ground pepper.

Bake at 350 degrees F for 40-45 minutes.

Let sit for 10 minutes. Serve hot.


Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
s Follow both of us on Pinterest
Check out our website.


FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.




New in February
FOR CHEDDAR OR WORSE
Click to order.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 

Wednesday, September 23, 2015

Easy homemade tomato sauce from author @DarylWoodGerber COOKBOOK NOOK MYSTERIES



Great news! I have the new cover for the next Cheese Shop Mystery #7: FOR CHEDDAR OR WORSE. Don't you love it?

Is the book written? Well, I'm doing the final-final edit on it as you read this post! 
Here's the blurb!

The whey to a woman’s heart is murder.
It’s time for the annual Cheese Festival in Providence, Ohio, and Charlotte Bessette’s Fromagerie is ripe with homemade specialties. Meanwhile, her friend Erin is prepping her dairy farm and inn for cheese makers, marketers, journalists, and one surprise guest from the past—Lara Berry, pretentious cheese whiz, pompous bestselling author, and pungent critic whose extra sharp tongue can crumble a reputation.
Since any love for Lara curdled long ago, Charlotte isn’t surprised when the foodie is smothered to death in her room at Erin’s inn. Accusations start flying, but the one sticking to Erin strikes Charlotte as a crock. Now, to clear her friend’s name, Charlotte has to sift through Lara’s ex-lovers, former business partners, and unforgiving enemies to find a killer before Lara’s past casts a gamey pall on the festival’s future.
***

Now, just because the book doesn't come out until February, that doesn't mean I'm not busy. Supremely busy. So I need easy. Yes, I know a few weeks ago I said I need easy, and I still do! My head is swimming with "busy."

So...

Roma tomatoes are perfect right now. I don't grow them, but my local farmer does and they are spectacular. Roma tomatoes are the little oval ones, otherwise known as Italian tomatoes. When I do start growing tomatoes...and I will, in my spare time...next year...these are the type I'll grow. I love them in a salad or just as a juicy treat!

But for now I won't be planting them because...

Yes, that busy thing.  I need easy.  LOL

Easy means I want something that cooks while I'm writing or dealing with life's little issues. No fuss, no muss. I want something that is good old fashioned comfort food. AND I don't want to have to peel anything! Way back when, I thought I always had to peel tomatoes to cook them. But I was chatting with my farmer and she said that if I cook the sauce long enough, the skins just mush up in the mix. It's true!

Enjoy this easy topping to just about any food! [It's also good just by itself, with some grated Parmesan cheese!]

What cooking tip do you have that saves time or is "easy"?

Homemade Tomato Sauce

Ingredients:

6-8 Roma tomatoes, sliced (about 2 cups)
1/2 red onion, diced
1 teaspoon salt
12 grinds of a pepper mill
1 packet Stevia (1 teaspoon)
1 teaspoon garlic powder
2 teaspoons Penzey’s pasta sprinkle

1/4 cup olive oil

Directions:

Chop and dice tomatoes. Chop and dice red onion.


Put all the ingredients in a medium saucepan. Heat to a boil, then turn down heat and simmer for 10 minutes, stirring often.


If desired, puree in a blender when you’re done cooking. Pour over meatballs or spaghetti.





On top of my husband's favorite meatballs!


Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.


FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.





New in February
FOR CHEDDAR OR WORSE
Click to order.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!