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Friday, March 14, 2014

Slow cooker Corned Beef

I like to do the corned beef thing in my Crock-Pot from already brined brisket from my local grocery mostly because I just can't afford the fridge space it takes to brine the thing myself and because it is often cheaper.  I am sure true corned beef brined myself would be amazing, but whatever hear me out.  Try this.  NOTE if you want to go the really easy way then just skip all the spices down there and add the spice packet that comes with the thing, but my suggestion would be to at least add bay leaves. 

4 lb ISH corned beef brisket
4 Cups water
1 sweet onion (yellow or Vidalia)
a few stalks of celery
3 or so carrots
3/4 Tbsp allspice (if you only have the powder I suggest using less)
1/2 stick cinnamon (or 3/4 Tbsp powder)
1 Tbsp yellow or brown mustard seed (I prefer yellow)
1 Tbsp coriander seeds
3/4 Tbsp whole cloves (or less if crushed cloves)
3/4 Tbsp red pepper flakes (or less if crushed red pepper)
1 Tbsp black peppercorns (or 1/2 Tbsp black pepper)
8 cardamom pods (or about 3/4 Tbsp)
4 bay leaves
2 tsp ground ginger (I prefer to use the tubed fresh stuff on this one)
1/2 C brown sugar

Chop the veggies however you like and toss those in the bottom of the pot.  NOTE.  If you add potatoes put those in first, then the carrots, then onion and celery.  Place the meat on top of the veggies.  Mix all the spices including the brown sugar in a small bowl then sprinkle on top of the whole thing.  Then pour about 4 Cups of water in the pot more if needed until you get about an inch above the meat.  Cook on high for 7-8 hrs.  NOTE  If you want to skip the cabbage recipe I have up then you can add chopped cabbage on top for the last hour.


Thursday, March 13, 2014

Green Cabbage and Apples

I really like cabbage and this one is right on time for St. Patrick's Day.  Here goes...



1 head green cabbage
2-3 green apples
1 sweet onion (I used medium sweet yellow)
a dash of lemon juice
3 Tbsp olive oil
3 Tbsp sugar (maybe a tiny bit more)
3 Tbsp apple cider vinegar
1 Cup dry pinot grigio (or veggie broth)
salt and pepper to taste

Core and slice the cabbage coarsely.  Put the chopped cabbage in a bowl or ziplock bag with the sugar, vinegar and wine.  Put that in the refrigerator for at least an hour to marinate.  Peel and slice the apples in slices to your desired thickness and toss the slices in a bag in the fridge with the dash of lemon juice.  I like them about 1/2 inch think slices.  Chop the onion however you like as well.  After the hour is up turn the burner on about medium heat and put the oil in the pan.  Once the pan has heated up the oil toss in the cabbage and all the juice with the onion and apples.  Cook that down for about 10-15 minutes.  You can cover it if you like, but not necessary.  I turn the heat down once the cabbage starts to wilt down a little and that way you don't brown the onions.  I usually like my cabbage and apples to have a good bite still, but if you desire softer texture then just keep it cooking longer.  YUMMY.

Wednesday, March 12, 2014

Pineapple Zucchini Bread

I made this one up from a mix of recipes I have used to make Zucchini bread.  I had lots of help from my 3 year old son and this is absolutely my favorite version of this bread yet.



3 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon baking powder (if at altitude above 5000 ft, add an extra 1/4 tsp)
2 cups granulated sugar

1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract

2 cups shredded zucchini, drained and water squeezed out
About 1/2 (15 oz) can of pineapple chunks, well drained and chopped OR well drained can of crushed pineapple will do

Preheat the oven to 350 degrees F and spray/grease 2 standard 9x5 loaf pans.  Shred the zucchini and chop the pineapple and drain both well in towel or paper towels.  Mix together the dry ingredients in a small bowl and the wet ingredients in a large bowl.  Once the wet ingredients are well mixed add in the zucchini and pineapple then the dry ingredients to the wet mix slowly.  This will be pretty thick once all of it is in there.  Divide the batter between the two loaf pans and cook for about an hour or until the toothpick comes out clean.  Let these cool in the loaf pans for about 10 minutes then take them out of the pans to completely cool.  In my house we put cream cheese on the slices.  YUMMY!!!

NOTE...if you want to you can probably add some chopped dates or nuts to this recipe, but I prefer it just like this.