It took a bit of time, as I didn't already have this one in MC9. But here you go. I would love to know what you think. It sounds interesting.
BTW, welcome to the forum. Now that you've found us, I hope you'll join us often.
* Exported from MasterCook *
Slow-Cooked Moroccan Short Ribs
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Rub-
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
For the Ribs-
2 1/2 pounds short ribs -- (4-6)
1 tablespoon olive oil
3 1/2 cups low-sodium beef broth -- divided
3 carrots -- cut 2" inch chunks
10 baby Yukon Gold potatoes -- (2 cups)
1/2 onion -- root intact
2 tablespoons honey
1 teaspoon red pepper flakes
6 tablespoons all-purpose flour
1/2 cup dried apricots
2 teaspoons lemon juice
Combine cinnamon, ginger, cumin, turmeric, and salt in a small bowl and rub onto ribs.
Sear ribs in oil in a large saute pan over high heat until browned on all sides, 10 minutes. Transfer to slow cooker and pour off oil from pan.
Deglaze with 3 cups broth, scraping bits from the bottom. Transfer deglazing broth, carrots, potatoes, onion, honey, and pepper flakes to the slow cooker.
Simmer ribs in the slow cooker on high-heat setting until fork-tender, aout 3 1/2 hours. Discard onion and strain fat from the surface of sauce. Whisk flour and remaining broth together and stir into the slow cooker with the apricots. Simmer until ribs are for-tender and sauce has thickened, 30 minutes. Stir in the lemon juice befor serving. (To cook ribs all day, follow same procedure, but simmer about 7 1/2 hours on low-heat setting. Add remaining ingredients and simmer an additional 30 minutes.)
Description:
"Dried apricots add a touch of sweetness and enhance the spices in this exotic dish."
Source:
"Cuisine at Home, Issue 72, December 2008, page 38"
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* Exported from MasterCook *
Chopped Romaine Salad with Almonds, Grape Tomatoes & Sherry Vinaigrette
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sherry vinegar -- or white wine vinegar
2 tablespoons olive oil
1 tablespoon shallot -- minced (or onion)
1 teaspoon Dijon mustard
1 teaspoon honey
8 cups romaine lettuce -- chopped
1/4 cup slivered almonds -- toasted
salt -- to taste
Whisk vinegar, oil, shallots, Dijon, and honey together in a large bowl. Add remaining ingredients and toss to coat.
Description:
"Almonds pair perfectly with sherry vinegar, but any nut will work."
Source:
"Cuisine at Home, Issue 72, December 2008, page 39"
BTW, welcome to the forum. Now that you've found us, I hope you'll join us often.
* Exported from MasterCook *
Slow-Cooked Moroccan Short Ribs
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Rub-
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
For the Ribs-
2 1/2 pounds short ribs -- (4-6)
1 tablespoon olive oil
3 1/2 cups low-sodium beef broth -- divided
3 carrots -- cut 2" inch chunks
10 baby Yukon Gold potatoes -- (2 cups)
1/2 onion -- root intact
2 tablespoons honey
1 teaspoon red pepper flakes
6 tablespoons all-purpose flour
1/2 cup dried apricots
2 teaspoons lemon juice
Combine cinnamon, ginger, cumin, turmeric, and salt in a small bowl and rub onto ribs.
Sear ribs in oil in a large saute pan over high heat until browned on all sides, 10 minutes. Transfer to slow cooker and pour off oil from pan.
Deglaze with 3 cups broth, scraping bits from the bottom. Transfer deglazing broth, carrots, potatoes, onion, honey, and pepper flakes to the slow cooker.
Simmer ribs in the slow cooker on high-heat setting until fork-tender, aout 3 1/2 hours. Discard onion and strain fat from the surface of sauce. Whisk flour and remaining broth together and stir into the slow cooker with the apricots. Simmer until ribs are for-tender and sauce has thickened, 30 minutes. Stir in the lemon juice befor serving. (To cook ribs all day, follow same procedure, but simmer about 7 1/2 hours on low-heat setting. Add remaining ingredients and simmer an additional 30 minutes.)
Description:
"Dried apricots add a touch of sweetness and enhance the spices in this exotic dish."
Source:
"Cuisine at Home, Issue 72, December 2008, page 38"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chopped Romaine Salad with Almonds, Grape Tomatoes & Sherry Vinaigrette
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sherry vinegar -- or white wine vinegar
2 tablespoons olive oil
1 tablespoon shallot -- minced (or onion)
1 teaspoon Dijon mustard
1 teaspoon honey
8 cups romaine lettuce -- chopped
1/4 cup slivered almonds -- toasted
salt -- to taste
Whisk vinegar, oil, shallots, Dijon, and honey together in a large bowl. Add remaining ingredients and toss to coat.
Description:
"Almonds pair perfectly with sherry vinegar, but any nut will work."
Source:
"Cuisine at Home, Issue 72, December 2008, page 39"
Daphne
Keep your mind wide open.
Keep your mind wide open.
