Feast on: *Crock Pot* Beef Short Ribs with Kale Salad

*Crock Pot* Beef Short Ribs with Kale Salad

Larger boned ribs.  Beef short ribs are all different sizes depending on the grocery store and the butcher.

 Have you ever eaten beef short ribs out at a restaurant?  They are SUPER delicious.  Unfortunately, they are also very expensive and you only get, like, 1 rib in a restaurant [insert: that's what she said]. I'm interested in more than just 1 rib [insert: adam and eve joke] and want the ease of making this without heating up the grill.

Here's an easy week night recipe for beef short ribs and you can make them in the crock pot!!!

 Beef Short Ribs

1 Crock Pot Liner
3-6 Beef Short Ribs- note, these do come in different lengths and they shrink when cooked
1 Onion
1/3 Cup Beef Stock
Rib Rub or other Meat Rub
BBQ Sauce

Step 1: Remove the membrane from your short ribs.  Also known as the 'silver skin' this is located on the back of the rib next to the bone.  You should be able to grab a corner and rip, it's that easy.  If you don't remove the membrane your ribs will not tenderize.

Step 2: Use rib rub or other meat seasoning to thoroughly coat your ribs.RUB ALL SIDES OF YOUR MEAT.   If you do not season your ribs they will not tenderize well.

Step 3: Lightly coat ribs with BBQ sauce. (if prepping for the week, wait until placing into the crock pot prior to putting on BBQ sauce).

Step 4: Roughly chop onion to place into crock pot with ribs.  The onion may be eaten with the ribs.

Step 5: Place onions and beef stock into crock pot with ribs.  Make sure to STAND your ribs UP to cook in the crock pot.  They should lean against the sides of the crock pot.

Step 6: Place on low for 8 hours or high for 4-5 hours.

Step 7: Place ribs onto foil baking sheet and top with additional BBQ sauce.  Place in oven under broiler if desired.

Kale Salad

1 Bunch Kale Salad- Tuscan Kale works exceptionally well for this
1 Red Pepper
Pecorino Cheese
1 Lemon
1 Tablespoon Extra Virgin Olive Oil

 Step 1: Rise and chop kale by first de-veining the leaves.  Kale stems are very bitter so it's best to cut them out.

Step 2: Rinse and chop red pepper.  Add pepper to kale.

Step 3: Add 1 tablespoon of olive oil to salad with the juice of 1/4-1/2 of fresh lemon.  This is to taste, so if you want more lemon this is go for it!  Mix with greens.

Step 4: Add the cheese.  Notice that there is no measurement for this part, however, it's best with 1/8-1/4  cup cheese.

 

LAST STEP: FEAST ON BEEF SHORT RIBS with KALE SALAD

Delicious with french fries from your grocer's freezer.

Feast on: Lentil Peanut Butter Cookies

Lentil Peanut Butter Cookies

These cookies defy all that should be within the realm of cookies.  They are delicious and pack a lot of extra protein via the amazing lentil.  For those of you who are unfamiliar with the lentil family- they are of the dried peas and beans group.  Lentils come in three different colors including red, green, and brown.  Lentils are very versatile for their texture and ability to be re-hydrated.  Lentils are not a popular cooking ingredient for mainstream chef or eater.  However, lentils are a staple of the vegetarian, vegan and gluten free groups of the world.  To be clear, I am not vegetarian, vegan, or gluten free and neither is anyone else in my household (not even the dogs).  Cooking with lentils is intriguing because it is an ingredient that is not often used or showcased due to what I would assume comes from a lack of confidence on how to cook them.  If I can do one thing with this recipe it is to change a mind or too on how delicious, easy, and cheap (like a phenomenal first date) lentils are to integrate into your diet.  And besides, everyone loves cookies.


Lentil Peanut Butter Cookies

1.5 Cups cooked brown lentils (about 3/4 Cup dried)
1 Cup Peanut Butter
1/2 Cup - 1 Cup Honey
1 Tablespoon Baking Powder
1 Tablespoon Vanilla
A Food Prep Machine-A Cuisinart if you have it
1 ice cream scoop
Baking sheets
parchment paper


Step 1: Rinse and drain lentils-pick out and discard any non-lentil items.

Step 2:  Cook lentils in water until fully hydrated.  This can take between 20-30 minutes depending on water temp, your stove and the type of lentils.  Please read the package.


Step 3: Let lentils cool.  Pre-heat over to  350 degrees.

Step 3: Drain lentils. Place lentils into Cuisinart with peanut butter, honey, vanilla, and baking powder.  Blitz all ingredients until ingredients are combined and mixture is pliable.  Do not over blitz.

Step 4: Use an ice cream scoop to place peanut butter cookie balls onto parchment paper.

Step 5: Place in oven at 350 degrees for 12 minutes.

Step 6: At 12 minutes, take a fork and smash down the peanut butter balls into flat cylinders.  Continue baking for another 10-15 minutes.

Step 7: Take out of oven and sprinkle with sugar or Truvia if desired.  This step is not necessary-they taste great without the sugar.

Step 8: Feast on Lentil Peanut Butter Cookies!!!