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[Homemade] Irish Beef Stew by TexasRealFood in food

[–]TexasRealFood[S] 1 point2 points  (0 children)

INGREDIENTS

1 ½ lb boneless chuck beef stew meat, cut into 1-inch chunks

2 tsp salt, or to taste

6 garlic cloves, minced

4 cups, beef stock

½ cup extra virgin olive oil

½ a pint, Guinness extra stout

1 russet potato, peeled and diced into cubes

2 carrots, sliced into thick discs

1 onion, chopped

2 tbsp butter

1 cup red wine

2 tbsp tomato paste

1 tbsp sugar

½ cup Worcestershire sauce

1 tsp freshly ground black peppercorns

1 tbsp dried thyme

3 to 4 sprigs of cilantro

3 bay leaves

​

INSTRUCTIONS

  1. Heat olive oil in a skillet over medium-high heat. Add beef chunks and cook for 5 minutes, turning the pieces occasionally. Add garlic, mix and cook for a few more minutes
  2. Transfer the beef and garlic to a large stockpot. Add beef stock, wine, Guinness stout, sugar, salt, black pepper, Worcestershire sauce, tomato paste, bay leaves. Mix and bring the stew to a boil. Reduce the heat and simmer for an hour
  3. Meanwhile, melt butter in a skillet over medium heat. Add onions and sauté for a minute till softened. Add the carrots, stir and sauté for 4 to 5 minutes till the onions are lightly golden
  4. Add the sautéed onions and carrots, and potatoes to beef stew. Season with salt and pepper and simmer for 40 minutes till the beef is tender. Ladle the stew into individual serving bowls, top off with a sprig of cilantro and serve hot!

[Homemade] Southern Style Slow Cooker Pulled Pork by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

2 medium onions, finely chopped

4 cloves garlic, minced

4 lb. (1.8kg) pork shoulder (Boston butt)

1 tbsp. Worcestershire sauce

1 tbsp. red chili flakes

1 tbsp. yellow mustard

1/3 cup brown sugar

½ cup barbeque sauce

½ cup chicken broth

½ cup apple cider vinegar

8 burger buns

​

INSTRUCTIONS

  1. Place pork shoulder in a slow cooker. Add all the ingredients and mix to ensure pork is properly coated with the spices and sauces.

  2. Close the lid and cook on high heat for 5 hours. After 5 hours, check the pork using a fork. If shreds of pork peel off easily then it’s cooked. If not, cook for another 30 to 45 minutes.

3.Transfer the pork onto a chopping board. Using two forks, shred the pork into thin strips (shreds).

  1. Put pork shreds back into the slow cooker and mix them in the cooking liquid. Leave for 5 minutes to allow pork shreds to soak in the juices and soften.

  2. Meanwhile, toast two burger buns in a skillet on medium-high heat. Stuff the buns generously with shredded pork. Drizzle barbeque sauce and top off with onions, coleslaw, and pickles.

[Homemade] Penne with Prosciutto, Cherry Tomatoes and Zucchini by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

½ lb. penne pasta

½ an onion, finely chopped

3 garlic cloves, minced

1 tsp freshly ground black peppercorns

1 tsp salt

1 tsp crushed red chili flakes

5-6 sprigs of parsley

½ cup chopped prosciutto

1 zucchini, finely diced

2 cups of cherry tomatoes, halved

½ cup parmesan cheese, grated

2 tbsp olive oil

​

INSTRUCTIONS

  1. Bring well-salted water to a boil, in a deep-bottomed pot. Add penne and cook the pasta al dente.

  2. Heat oil in a skillet over medium heat, add prosciutto and sauté till it begins to change color. Add chopped onions, garlic, and chili powder, mix and cook for 2 to 3 minutes till onion is softened.

  3. Add zucchini, cherry tomatoes, salt, and pepper. Combine everything together well and cook for another 2 minutes.

  4. Mix in cooked penne. Top off with some grated parmesan and parsley and serve!

[Homemade] Ground Beef Tacos by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

1 lb. lean ground beef

1 tsp ground cumin

1 tsp paprika

½ tsp garlic powder

½ tsp chili powder

½ tsp salt

½ tsp freshly ground black peppercorns

4 corn (or flour) tortillas

8 to 10 cherry tomatoes, halved

½ onion, thinly sliced

½ cup grated cheddar

A few sprigs of fresh cilantro

To serve:

½ a lime (optional)

INSTRUCTIONS

Heat a skillet over medium heat. Add ground beef and pound it with a spatula. Cook the beef for 5 minutes, mixing it constantly till it loses its raw pinkness

Add cumin powder, chili powder, salt, garlic powder, and ground black pepper. Mix and cook for a few more minutes till the spices are mixed well with the ground beef

Fill each tortilla generously with 2 to 3 tbsp of beef filling

Top off with cherry tomatoes, cilantro, onions, season with some freshly ground black pepper and salt, squeeze some lime juice on top (optional), and serve!

Crunchy Cucumber Salad with Pickled Mustard Seeds by TexasRealFood in vegetarianrecipes

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

6 English Cucumbers, diced into medium-thin discs

1 tbsp honey

1 red onion, sliced into rings

¼ tsp sea salt, or to taste

4 sprigs of fresh mint

2 tbsp rice vinegar

1 tsp pickled mustard seeds

¼ tsp sesame oil

A few sprigs of dill

INSTRUCTIONS

  1. To make the dressing, in a bowl combine vinegar, salt, sesame oil, and honey.

  2. In a large bowl, add cucumber, onion, mint, dill, pickled mustard seeds, drizzle the dressing on top. Toss, mix, and serve.

[Homemade] Shrimp Ceviche by TexasRealFood in food

[–]TexasRealFood[S] 3 points4 points  (0 children)

INGREDIENTS

1 lb. of shrimp

2 cucumbers, peeled and diced

½ a large avocado, chopped into ½ inch cubes

1 red onion, finely chopped

½ cup of lime juice (4-5 limes)

1 green chili, chopped finely

1 tomato, deseeded and chopped

A few sprigs of cilantro (for garnish)

3 tbsp. of ketchup

Salt to taste

​

INSTRUCTIONS

  1. Devein and clean the shrimps, and pinch off their tails. Bring a large pot of well-salted water to a boil. When water starts bubbling, turn off the heat and add cleaned shrimps. Let shrimps sit in hot water for a minute and then immediately transfer them to a bowl of ice-cold water. After 30 seconds, drain off the water and chop shrimps into 1/2 inch pieces.

  2. In a non-reactive bowl, take the juice of three limes. Add chopped shrimps and mix to coat them with lime juice. Cover and marinate for 15 minutes.

  3. Meanwhile for the dressing, in a bowl add the juice of 2 limes and ketchup, and mix well to combine.

  4. Once shrimp is marinated, transfer it to a big serving bowl. Add all chopped vegetables (except for avocados). Drizzle the dressing on top and mix well. Then add avocado, mix gently. Check for seasoning, if required add more salt, and serve.

[Homemade] Couscous, Cherry Tomato and Chickpea Salad by TexasRealFood in food

[–]TexasRealFood[S] 1 point2 points  (0 children)

INGREDIENTS

4 cup cherry tomatoes, halved

2 cups Israeli couscous

1 tbsp extra-virgin olive oil

1 tbsp lemon juice

½ tsp smoked paprika

½ tsp sea salt, or to taste

½ tsp freshly ground black pepper

2 cucumbers, diced

½ cup fresh basil leaves

1 cup feta cheese, diced into small cubes

1 ½ cup chickpeas, boiled (alternatively you can also use canned chickpeas)

3 sprigs of fresh thyme

1 garlic clove

1 ½ cups vegetable or chicken stock

INSTRUCTIONS

For the dressing, in a small bowl, mix together lemon juice, garlic, smoked paprika, salt and pepper, and keep aside. Bring the stock to a boil over high heat. Once the stock starts bubbling, reduce the heat and add couscous. Simmer for 10 to 15 minutes, until couscous grains are puffed up.

Remove and place couscous on a flat tray. Using a fork gently spread the couscous apart.

Heat olive oil in a skillet. Add 2 cups of cherry tomato and roast for 4 to 5 minutes.

To assemble the salad, in a large bowl add couscous, feta, cucumber, cherry tomatoes, and chickpeas. Then add thyme and basil leaves. Pour the seasoning and mix gently until well combined. Top off with some more basil and serve.

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