Beef shank recipe

Braised beef shanks are an simple cold climate meal. [Pictures: Daniel Gritzer]

Hefty beef shanks are braised in an ample sum of red wine with carrots and onions till the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.

Why this recipe works:

Components

Directions

Preaheat oven to 300°F. Season shanks all in excess of with salt and pepper. In a huge heavy roasting pan (alternatively, you can use two massive pots this kind of as Dutch ovens or straight-sided saut pans, splitting ingredients between them), heat oil in excess of substantial heat until finally shimmering. Include shanks and cook until browned on each sides, about five minutes per side. Transfer shanks to a platter.

Reduced heat to medium-higher and add onion, carrot, and garlic and cook, stirring, till softened, about ten minutes. Include wine, scraping up any browned bits, and carry to a simmer lower heat to medium and cook till raw alcohol smell has largely cooked off, about twenty minutes.

Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are virtually largely but not completely submerged pour any accumulated juices from shanks into the roasting pan. Reduce out a piece of parchment paper about the dimension of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise until shanks are tender, about 3 hrs.

Discard parchment and transfer shanks to a clean platter. Skim rendered unwanted fat off surface of braising liquid and discard thyme and bay leaves. Utilizing an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as essential to develop a consistency just thick sufficient to coat the back of a spoon. Include soy sauce and season with salt and pepper.

Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to four days. Reheat before serving, and thinning reheated sauce if needed with water.

Tofu tacos

Substances

12 ounces company tofu, drained and reduce into 8 slices

4 cups shredded coleslaw mix

1 modest bunch radishes, thinly sliced

1/two cup chopped fresh cilantro

one bunch scallions, sliced

one one/two tablespoons extra-virgin olive oil

2 limes (one zested and juiced, 1 cut into wedges)

one/4 cup nonfat plain Greek yogurt

Kosher salt and freshly ground pepper

1 tablespoon taco seasoning

8 eight-inch entire-wheat tortillas

1/4 cup shredded portion-skim mozzarella or pepper jack cheese

Banana cake

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Puerto rican recipes

So, okay, possibly we couldn't score tickets to Lin-Manuel Miranda's Hamilton homecoming in Puerto Rico, but we can nevertheless get a taste of Puerto Rico's ideal. These top-rated recipes present off the tantalizing flavors of Puerto Rican cuisine.

Let's commence with sofrito. It really is crucial! "Sofrito is the base for most Puerto Rican dishes," says FIVEBRIGS, "and this 1 is much better than shop bought. Include sofrito to beans, rice, soups, stews, you title it."

Photograph by lutzflcat

Here is a simplified sofrito recipe -- make it and freeze it in ice cube trays to have on hand every time you require sofrito!

2. Puerto Rican Sancocho

"This is my mom's Puerto Rican comfort soup," says nydiah, who describes the recipe's wealthy background. "The combine of veggies and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican households. The soup was adjusted to the veggies offered in Puerto Rico by the addition of corn and pumpkin. Some cooks now include ginger root, chile pepper, cumin, and other ingredients but I feel it destroys the unique rich all-natural vegetable taste. Serve sizzling with bread to soak up the delicious flavor."

Photo by Elba R. Griffith

3. Puerto Rican Asopao de Pollo

This standard Puerto Rican stew with rice characteristics chicken thighs, garlic, green olives, and adobo seasoning. "Absolutely scrumptious!" raves VETTY430. "It really is a basic recipe with great flavor. The olives and cilantro make this dish spectacular. I added sofrito, as we Puerto Ricans add it to nearly each main dish, and I also added some sazon."

four. Jibarito

Here's an genuine Puerto Rican steak sandwich with garlic and cheese between slices of fried plantain: "My family members can not get sufficient of it," says LOSTNBFE29. "Fantastic due to the fact there is NO bread involved!"

Photo by LYNNINMA

five. Puerto Rican Tostones (Fried Plantains)

"As a Puerto Rican, I know and enjoy platanos," says Alexis Santos-Vimos. "They are an easy side dish and can take the location of other sides, like rice or potatoes. Just make positive you use the green plantains for this recipe. I never bother with the water, just fry, smash, and re-fry. "

Sandra adds a note about dipping the plantain slices in water: "The cause Puerto Ricans dip in water is since we reduce them up early while creating the rest of dinner. When the plantain sits in the kitchen, it will flip brown soon after a whilst,so we place them in water salt, so it so it will not oxidize. It is not necessary if you are frying soon following you cut them up."

six. Habichuelas Guisadas

The Puerto Rican edition of beans are seasoned with Sazon, sofrito, and a tiny tomato sauce. "A excellent side dish for Carne Guisada," says FIVEBRIGS.

Photograph by lutzflcat

7. Slow Cooker Puerto Rican Shredded Pork

Pop a pork roast into the slow cooker along with orange juice, lime juice, garlic, cumin, and oregano. "Quite tasty and your slow cooker does most of the function," says Gene Payne. "Serve shredded pork in lettuce wraps or in corn tortillas. Best with pico de gallo, chopped cilantro, and avocado."

Photograph by Kim's Cooking Now

eight. Pastelon (Puerto Rican Layered Casserole)

This recipe functions "a little bit of salty, sweet, and savory all in one bite," says Jenna M. "This typical Puerto Rican dish is produced up of an fascinating combine of ingredients that somehow all function collectively."

Photo by laurendee

9. Slow Cooker Pernil Pork

Here's the well-known Puerto Rican pork roast, pernil, only it really is accomplished in the slow cooker. You may rub the roast with a paste of mashed garlic, onion, oregano, cumin, chili, olive oil, and vinegar. Cook it reduced and slow. "It's so tender and flavorful," says Country Cook. "Best of all, it is so straightforward to make!"

ten. Effortless Arroz con Gandules

Rice and pigeon peas are seasoned with sofrito and tomato sauce. "As a Puerto Rican, I am clearly impressed!" raves ENSHALACOOK. "Turned out great, and I additional a couple of more garlic cloves than the recipe calls for."

Photo by ktiamarie

11. Puerto Rican Steamed Rice

"This standard Puerto Rican model of steamed rice goes effectively with Carne Guisada and Habichuelas Guisada," says FIVEBRIGS.

Photograph by AmyBaby

12. Mofongo

"Mashed green plantains with garlic, olive oil, and pork rinds (or bacon)," says LatinaCook. "Mofongo goes effectively with chicken or fish broth and can be stuffed with garlic shrimp, carne frita, or octopus salad. It can also be formed into tiny balls and dropped in soups or served immediately in a mortar. It might not look like a lot, but it confident is tasty."

Salmon rub

Substances

Directions

Quite Flavorful, I substituted Brown Erythritol for the Brown Sugar to make it Keto Friendly. I broiled alternatively of grilled and it was nevertheless quite excellent!

Excellent, utilized it on scallops also.

Outstanding recipe. Delightful rub for salmon. Absolutely making once again!

This salmon has a excellent taste. Will definitely make once again.

This is a wonderful spice rub for salmon. My husband requests it each and every time I mention having salmon.

Pineapple casserole

By: Julie Clark Published: March 14, 2018

This sweet southern pineapple casserole could be a side dish…or a dessert! This distinctive recipe with pineapple, cheddar cheese and butter crackers is always a hit.

Pineapple Casserole Recipe

Complete honesty right here. The 1st time my grandma manufactured this recipe for a family members picnic I thought she was crazy. Pineapple, cheese…and crackers? I didn’t know whether or not to be grossed out or intrigued. My curiosity received the ideal of me and I ended up attempting effortless pineapple casserole that day. I need to have just stayed away since now I can’t end eating it. It’s odd, I’ll admit, but it’s also addicting.

Whether you get in touch with it scalloped pineapple, pineapple casserole or baked pineapple, let’s just agree that it is a scrumptious southern side dish that goes excellent with a ham dinner. Best for Easter!

Pineapple Cheese Casserole

The 1st strange factor about this recipe is that it calls for shredded cheddar cheese. I have no thought why this functions but it entirely does. I advise shredding a block of sharp cheddar cheese yourself. This will allow the cheese to melt smoothly and give you the greatest texture.

Pineapple Casserole with Ritz Crackers

The buttery Ritz crackers on the leading are so, so perfect.The salty crackers minimize back on the sweet of the pineapple in a excellent way. Crush the crackers, toss them with butter and sprinkle the crumbs over the top of the pineapple mixture.

I like to use a deep dish 9 pie plate to serve this casserole. You can use an 88 pan or a 1 one/2 quart casserole dish. Bake the casserole at 350 degrees Fahrenheit for about 35 minutes. The top will get nicely golden brown.

Steamed asparagus

Recipes developed by Vered DeLeeuw
Nutritionally reviewed by Rachel Benight MS, RD, CPT

My favourite way to enjoy asparagus is to make steamed asparagus, dressed with a simple sauce of melted butter, lemon juice, and garlic.

I make the occasional grilled or roasted asparagus. But my favored way to consume this wholesome vegetable is the simplest. I adore producing steamed asparagus.

The elements you’ll need to have

You’ll only need to have a handful of easy components to make this tasty recipe. The precise measurements are incorporated in the recipe card beneath. Here’s an overview of what you’ll require:

1. Fresh asparagus. Choose spears with a medium thickness.


2. Melted butter


3. Lemon juice


4. Seasonings: Kosher salt, black pepper, and garlic powder

How to steam asparagus?

It’s so simple! Scroll down to the recipe card for the detailed directions. Here are the basic methods:

1. Commence by boiling some water – this takes a even though.


2. Subsequent, trim the asparagus and area it in a steamer basket.


3. Cover and steam until finally tender-crisp.

How long does it get to steam asparagus?

It will take just 5 minutes. I like to use medium thickness asparagus spears when generating his recipe. I uncover that the quite thick ones are not as tasty, and the very thin ones by some means much less satisfying.

How to make microwave asparagus

If you don’t very own a steamer, you can use the microwave. Here are the actions for generating microwave asparagus:

1. Wash and trim the asparagus.


2. Place it in a huge microwave-safe bowl.


3. Include 1 tablespoon of water to the bowl.


4. Cover tightly with a microwave-protected plate and microwave on high for 2-3 minutes for a single bunch of asparagus, right up until tender-crisp.

Don’t overcook it!

If the asparagus is ready before you are prepared to serve it (perhaps the main course is even now cooking), you need to nonetheless eliminate it to a serving plate. Cover it with foil to maintain it warm.

It’s better to serve it crisp at area temperature than to overcook it in an try to preserve it warm.

What to put on steamed asparagus?

I season it merely, with an effortless sauce of butter, garlic and lemon juice.

If you’d like a more elaborate sauce, you could best your asparagus with this straightforward to make hollandaise sauce. But I normally don’t bother. I reserve hollandaise sauce for eggs benedict.

I actually consider that when the asparagus is youthful and fresh, it’s delightful with no sauce at all – just a sprinkling of coarse kosher salt and black pepper!

What to serve with steamed asparagus?

Anything at all, actually. It’s such a versatile side dish. I generally attempt to serve it with a principal dish that I can make on the stovetop (so that I don’t have to use both the oven and the stove).

So I usually serve this side dish with any of the following primary dishes:

How to store leftovers?

Leftovers preserve in the fridge in a sealed container for about 3 days, but they won’t be as excellent as fresh. I desire to chop them cold and add to a salad, rather than consider to reheat them.