I've been cooking

[cornerofmadness]

and modifying things I've found on the internet. Like this recipe from Michael Voltaggio Indian-Spiced Short Ribs
CONTRIBUTED BY MICHAEL VOLTAGGIO
• ACTIVE: 45 MIN
• TOTAL TIME: 3 HRS 15 MIN
• SERVINGS: 4
1. 1/4 cup coriander seeds
2. 2 tablespoons cumin seeds
3. 1 tablespoon black peppercorns
4. 1 tablespoon ground ginger
5. 1 tablespoon ground cardamom
6. 1 tablespoon cinnamon
7. 1 teaspoon ground cloves
8. 1/2 teaspoon crushed red pepper
9. 3 bay leaves, crumbled
10. 2 tablespoons canola oil
11. 4 boneless short ribs (10 to 12 ounces each), trimmed of fat
12. Salt
13. 1 large onion, thinly sliced
14. 2 carrots, chopped
15. 1 celery rib, chopped
16. 3 plum tomatoes, coarsely chopped
17. 2 heads of garlic, halved crosswise
18. 2 cups dry red wine
19. 1 quart chicken stock or broth
1. Preheat the oven to 325°. In a small skillet, toast the coriander and cumin seeds over moderately high heat, shaking the pan constantly, until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and let cool. Add the peppercorns, ginger, cardamom, cinnamon, cloves, crushed red pepper and bay leaves and pulse the garam masala to a powder.
2. In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and sear them over high heat until browned and crusty all over, about 15 minutes. Transfer the meat to a plate.
3. Add the onion, carrots and celery to the casserole and cook over moderate heat until lightly browned, about 7 minutes. Add the tomatoes, garlic and 3 tablespoons of the garam masala (there will be extra) and cook until fragrant and the tomatoes are beginning to break down, about 3 minutes. Add the wine and boil until reduced by half, scraping up any browned bits stuck to the casserole, about 5 minutes. Add the stock and bring to a simmer. Return the meat to the casserole and season with salt. Cover and braise in the oven for about 2 hours, until just tender but not falling apart.
4. Transfer the meat to a baking sheet. Strain the liquid into a saucepan. Skim off and discard the fat that rises to the surface. Boil over high heat until the sauce is reduced to 1 cup, about 15 minutes.
5. Preheat the broiler and position a rack 8 inches from the heat. Brush the meat with some of the sauce and broil for 3 minutes per side, until browned and sizzling. Sprinkle the meat lightly with garam masala, then slice it 1/2 inch thick. Transfer to plates and serve with the remaining sauce.

MAKE AHEAD The recipe can be prepared ahead through Step 4; refrigerate the meat and sauce separately for up to 3 days.


So how did I modify it? I don't have a cast-iron casserole so I browned the meat in a pan then tossed it into a crockpot and after I sauteed the veggies I put them in there too. I cooked it on high for 2 hours and another hour on low before broiling.

It was delicious. However, the ribs are fatty and that grosses me out to be honest. I think I'll try it with a pot roast next time and skip the broiling.


and then I thought 'wow those beet greens HAVE to be good for something' so I went looking and found this recipe then modified it.

Beet Greens and feta pasta
kosher salt
• 2 tablespoons olive oil
• 1/2 medium white onion, finely chopped
• 4 medium garlic cloves, finely chopped
• Freshly ground black pepper
• 2 pounds beet greens, washed, ribs removed, and coarsely chopped (about 11 cups)
• 1 pound penne pasta
• 5 ounces crumbled feta (about 3/4 cup)
Makes: 4 servings

Instructions
1.Bring a large pot of heavily salted water to a boil. Meanwhile, heat the olive oil in a large frying pan over medium heat. When shimmering, add the onion and garlic, season with salt and pepper, and cook until the vegetables are translucent, about 3 minutes.
2.Add the beet greens and cook until just wilted, about 3 minutes. Season well with salt and pepper, remove from heat, and reserve. Meanwhile, cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
3.Return the pasta to the pot and place over low heat. Add the reserved pasta water and the beet green mixture, then sprinkle in the crumbled feta. Stir until thoroughly combined and heated through. Taste and adjust the seasoning as needed.

So what I did was add 1/4 cup of red wine and a pinch of nutmeg to the greens and wilted them in that. This was better the next day! I think maybe next time I'll switch out the feta for goat cheese. Feta and the greens are both a bit bitter after all.



I also did what I said I would. I dug into the pantry and pulled out three items from my hoard to make because I have a HORRIBLE habit of buying food and hoarding it rather than using it. (like the zombie apocalypse is just around the corner or something). In the meantime I found FOUR items that were nearly a decade old. I have no idea how/why because I cleaned that pantry out before and MOM did too. Even she's mystified. I'm beginning to think it's the TARDIS.


HAPPY BIRTHDAY to lordgloria. I hope it was a good day.

I bought tea today to go with those books. From two different companies. God, someone stop me.

I can not concentrate on my damn camp nano

it got so muggy I had to put on my a/c at NIGHT. In APRIL!! whines.

declutter day 348 item tossed-Box of perfume samples why kept-Had perfume why tossed -Long since empty WTF?

Comments

[evil-little-dog.livejournal.com]

Mmm, beet greens. I want to try those, as much as I like beets.

You're an addict. Books, teas, cats in need of rescue.

I'm glad you found and got rid of that food.

[cornerofmadness.livejournal.com]

they taste like Kale which is part of the problem. That's such a strong and not necessarily pleasant taste.

Yes apparently I am.

me too. It's like really WHAT am I doing? it's a waste of food.

[evil-little-dog.livejournal.com]

I used my Tuna helper with a chicken breast I cooked yesterday, and added some canned corn and taco seasoning to the mix. Tasted okay. Better once I added the fresh cilantro.

[cornerofmadness.livejournal.com]

there's about 10 things wrong with that statement

[evil-little-dog.livejournal.com]

Tastes pretty good, though.

[cornerofmadness.livejournal.com]

snort

[evil-little-dog.livejournal.com]

And I didn't have to throw anything out. :D

[cornerofmadness.livejournal.com]

that's good but i still can't imagine any tuna helper that would taste good with chicken and taco. then again i don't like taco chicken

[evil-little-dog.livejournal.com]

Creamy cheddar tuna helper. Without tuna.

[cornerofmadness.livejournal.com]

that might not be too bad.

[evil-little-dog.livejournal.com]

If I'd been smart, I would've added red pepper to it, but I wasn't thinking.