Category: Recipes

One piece of beef: TWO dinners!

July 10, 2018
by Gary Huber

Robin, our local recipe wizard, is back in action with a 2 for 1 dinner combo. Buy one cut of beef and get two unique dinners.

Korean BBQ Beef

  • ½ cup reduced sodium soy sauce
  • ½ cup lemon-lime soda (7Up, Sprite, Sierra Mist, etc.)
  • 4 TB sesame oil
  • 5 cloves of garlic, crushed
  • 2 scallions, chopped
  • 1 TB grated ginger
  • 2 TB packed brown sugar
  • 2 teaspoons toasted sesame seeds
  • 1 ½ to 2 lbs beef (flank/flat iron/skirt/hanger steak)

Directions

  1. In a medium bowl or large measuring cup, mix all ingredients except the beef.
  2. Place the beef and marinade in a resealable bag and turn to coat. Refrigerate and allow to marinate for at least 12 hours and up to 3 days, turning the bag a few times during the marinating process.
  3. Remove the beef from the marinade and discard the marinade. Thinly slice the beef across the grain and thread onto presoaked wooden skewers.
  4. Grill over high heat until cooked through and serve with kimchi for an easy, weeknight dinner.

 

 

Bloody Mary Tacos

  • 1 cup Bloody Mary Mix
  • ½ cup vodka
  • 1 TB prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 ½ to 2 lbs beef (flank/flat iron/skirt/hanger steak)
  • 1 cup Bloody Mary Mix, additional, for serving.
  • If making tacos, soft tortillas, diced tomatoes, sliced avocado, shredded cheese, sour cream, etc., for serving.
  • If making sliced steak salads, salad greens, diced tomatoes, sliced avocado, shredded cheese, etc., for serving.

Directions

  1. In a medium bowl or large measuring cup, mix all ingredients except the beef.
  2. Place the beef and marinade in a resealable bag and turn to coat. Refrigerate and allow to marinate for at least 12 hours and up to 3 days, turning the bag a few times during the marinating process.
  3. Remove the beef from the marinade and discard the marinade.
  4. Grill beef over high heat, until desired doneness (I suggest nothing more than medium). Remove the beef to a platter and allow to rest for at least 5 minutes.
  5. While the beef is resting, bring the additional Bloody Mary mix to a simmer and reduce by at least half.
  6. Thinly slice the beef across the grain and toss with the reduced Bloody Mary mix. Serve in tacos or in a dinner salad.

Grab a skirt steak here and plan to enjoy these for dinner soon!

Lebanese Kofta w/ Yogurt Sauce

June 12, 2018
by Gary Huber

Another terrific recipe from IFC Recipe Wizard (and volunteer/board member), Robin!

 

“For this recipe, I decided to take the wonderful things that Nagi’s offers and pair it with a few of our other IFC producer items to create an entire meal that’s easy for anyone to make at home. Bonus, it doesn’t require heating up the house with the stove!”

 

Shopping list:

Lebanese Kofta w/ Yogurt Sauce
Ingredients
  • *Yogurt sauce:
  • ¾ cup Country View Dairy Greek yogurt
  • 1 medium cucumber (peeled, halved long way, and seeds scooped out)
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh mint
  • *Kofta:
  • 6 TB pine nuts
  • 1/4 small yellow onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • ½ red bell pepper, seeded and roughly chopped
  • ½ jalapeno pepper, seeds & ribs removed, roughly chopped (can add more if you like things spicier)
  • ¼ cup cilantro leaves
  • 1 pound of ground meat (I used ground lamb from Griffieon Family Farm, which is more traditional – however, if you’re not a fan lamb, ground beef is also very good. )
  • 1/8 heaping teaspoon ground cinnamon
  • 1/8 heaping teaspoon ground cardamom
  • 1/8 heaping teaspoon ground cloves
  • ¾ teaspoon salt
  • 1/8 teaspoon white pepper
  • Rosemary springs for grilling (optional – if you’re rosemary plant is going crazy like mine, then this is a great way to impart some extra flavor while pruning your bush. If you don’t have an overzealous rosemary bush, then using wooden skewers will work just fine, just make sure you soak the skewers in water for at least 20 minutes.)
Instructions
  1. *For yogurt sauce:
  2. Coarsely grate the cucumber until you have ½ cup of grated cucumber. Using your hands, squeeze as much liquid as possible from the cucumber. Save the remaining cucumber for a salad or slice it to serve as a garnish.
  3. Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.
  4. *For Kofta:
  5. Place the pine nuts in a dry, nonstick skillet and toast over medium heat, stirring constantly for 3-4 minutes, or until fragrant. Be careful not to burn them. Transfer the pine nuts to a food processor and pulse until finely chopped. Transfer to a medium size bowl.
  6. Add the spices to the same bowl as the pine nuts and stir to mix well.
  7. Place the onion, garlic, bell pepper, jalapeno pepper, and cilantro into the food processor and pulse until vegetables are finely minced, but not pureed. Transfer the vegetables to a fine mesh sieve and use a rubber spatula to remove as much liquid as possible. Alternatively, you can also accomplish this by squeezing it in several layers of cheese cloth, or using your hands. Add the strained vegetables to the same bowl as the pine nuts and mix to combine.
  8. Add the ground meat to the bowl and use your hands to combine it.
  9. Divide the mixture into 5 or 6 even balls. Pat into oblong patties about ¼ – ½ inch thick and then wrap it around the rosemary or wooden skewers.
  10. Grill over medium-high heat for about 4 minutes per side, or until cooked through.
  11. Serve topped with yogurt sauce, with falafel, tabbouleh, hummus, and pita chips on the side for an authentic Lebanese-style meal.

 

Carne Guisada + Mexican Rice (Delicious, SIMPLE, Local)

April 30, 2018
by Gary Huber

Check out this recipe from our recent cooking demo by IFC board member Robin. Participants loved the dish and its full-flavored simplicity.

 

 

Carne Guisada + Mexican Rice (Delicious, SIMPLE, Local)
Ingredients
  • 1 – 1.5 lbs. beef stew meat or chuck roast, cut into
  • roughly 1.5” pieces
  • • 1⁄2 medium onion, cut into quarters
  • • 1 red bell pepper, cut into large chunks
  • • 2 tomatoes, cut into quarters
  • • 3 cloves garlic, minced
  • • 2 tsp ground cumin
  • • 1⁄2 tsp dried oregano or 1 1⁄2 tsp fresh chopped oregano
  • • 1 tsp salt
  • • 1 tsp ground black pepper
  • • 1 tsp ancho chile powder
  • • 1 tsp smoked paprika
  • • 3⁄4 cup beef stock (can substitute water)
  • • 1 1⁄2 TB cornstarch
  • • 2 TB water
  • • Chopped cilantro for garnish (optional)
Instructions
  1. In a food processor or blender, combine the onion, bell pepper, tomatoes, garlic, cumin,
  2. oregano, salt, black pepper, ancho chile powder, and smoked paprika. Blend until everything is
  3. puréed.
  4. Place the beef cubes into the Instant Pot and pour the vegetable-spice mixture over it.
  5. Use the 3⁄4 cup of beef stock to rinse out the food processor or blender and pour into the pot.
  6. Stir to combine. Seal the Instant Pot.
  7. Cook on the manual setting at high pressure for 20 minutes. When the cooking cycle is
  8. complete, quickly release the pressure.
  9. Set the Instant Pot to sauté mode and bring it to a boil. Boil for 5 – 10 minutes to reduce the
  10. amount of liquid.
  11. Combine the cornstarch with 2 TB of water. Pour into the pot and stir to combine. Allow it to
  12. return to a boil and continue boiling, stirring often, to thicken the sauce to desired consistency.

 

Make dinner in 25 minutes: Mexi-Mac

April 7, 2018
by Gary Huber

Another recipe from board member + local food wizard, Robin!

She says, “Shanen Ebersole asked me to create something that was a quick & easy weeknight kind of dinner using a pound of her new ground beef. So, I came up with Mexi Mac, which was perfect since I’m having a crazy, busy week.”

For this recipe you’ll need ground beef, cheese, salsa, and pasta, which are all available now!

 

Mexi-Mac
Author: Robin
Ingredients
  • 1 lb. ground beef – I used beef from Ebersole Cattle Co.
  • · 2 cups salsa – you decide how hot you want to go
  • · 1 15 oz. can tomato sauce
  • · 1 15.5 oz. can of corn, drained or 1 ½ cups frozen corn
  • · 2 cups elbow pasta
  • · 1 ½ cups water
  • · ½ cup shredded sharp cheddar or Mexican blend cheese
  • · Sour cream (optional)
  • · Fresh cilantro, chopped (optional)
Instructions
  1. In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain any grease.
  2. Add salsa, tomato sauce, and water to the skillet. Bring to a boil. Add pasta and corn. Return to a boil, then cover and reduce the heat to a simmer. Simmer for 20 minutes, stirring occasionally.
  3. When the pasta is cooked, turn off the heat, sprinkle with cheese, recover and allow cheese to melt.
  4. Serve with sour cream and cilantro.

 

Easy Weeknight Dinner: Italian Beef Sandwiches

April 2, 2018
by Gary Huber

 

Robin says: “This is one of those crazy good recipes that is so easy that you’ll find it making its way into your regular rotation for those busy nights.”

Shopping list:

 

Easy Weeknight Dinner: Italian Beef Sandwiches
Author: Robin
Ingredients
  • 1 2 – 4 lb chuck roast – I used the chuck roast available in the crockpot bundle from Yoke S Ranch
  • 1 10.5 oz can beef consomme
  • 1/4 cup water
  • 3 heaping tablespoons Italian Seasoning
  • 1/2 of a 16 oz jar of pepperoncini peppers (use 1/2 jar of peppers and 1/2 jar of juice)
  • Sandwich rolls – I use toasted ciabbata, but a good hoagie roll, buttered and toasted also works well
  • Cheese such as the fresh mozzarella from Lost Lake Farm or provolone
Instructions
  1. Cut the roast to fit in either an Instant Pot pressure cooker or crockpot.
  2. Place the meat in the bottom of the pot.
  3. Sprinkle Italian seasoning over the meat.
  4. Pour in the consomme, water, peppers, and juice.
  5. Cook at low heat in the crockpot for 6 hours or in the Instant Pot for 55 minutes at high pressure, followed by a quick pressure release.
  6. Shred the beef.
  7. Place the shredded beef and peppers on a bun, top with cheese, and place under the broiler to slightly melt the cheese.
  8. Enjoy!

 

Braised Short Ribs Ragu with Gnocchi

March 19, 2018
by Gary Huber

Short ribs from Yoke S Ranch are on sale this cycle–put them to good use with this delicious recipe from local foodess + IFC board member, Robin!

Braised Short Ribs Ragu with Gnocchi
Author: Robin
Ingredients
  • 2-3 lb. bone-in short ribs
  • 2 stalks of celery
  • 2 medium carrots
  • 1 medium onion
  • 1 6 oz. can tomato paste
  • 2 cups dry red wine
  • 3 cups of beef stock
  • 1 bunch fresh sage (about 6 leaves)
  • 3 sprigs of fresh thyme
  • 2 bay leaves
  • 2 cloves of garlic, minced
  • 2 TB chopped parsley
  • Salt & pepper, to taste
  • Olive oil
  • 1 package gnocchi
Instructions
  1. Preheat oven to 350 degrees.
  2. Roughly chop celery, carrots, and onion – if you have a food processor, simply toss everything in and hit the pulse/chop button until there are no large chunks. I prefer mine smaller so they cook down.
  3. Season short ribs with salt & pepper – if the ribs are English cut (thick and long, cut them in half). Coat the bottom of a heavy Dutch or French oven with olive oil and heat over medium high heat until the oil is shimmering. Add the short ribs and brown on all sides. Remove the ribs to a plate and drain all but about 1 TB of fat from the pot.
  4. Add the chopped carrots, celery, and onion to the pot, reduce the heat to medium. Cover the pot and cook for 10 minutes. Add in the garlic and tomato paste, cook for 1 minute longer, stirring constantly.
  5. Add the red wine and 2 cups of beef broth, scraping up any browned bits from the bottom of the pot. Bring contents to a boil.
  6. Add the short ribs, bay leaves, sage, and thyme to the pot. Cover and bake in the oven for 1 hour 30 minutes.
  7. Turn the short ribs over, add additional broth if needed, and return to the oven for 1 hour and 30 minutes.
  8. Remove the short ribs from the pot. Remove bones (they’ll slide right out at this point) and shred the meat, discarding any large pieces of fat. Discard the bay leaves, sage, and thyme. Return the shredded beef to the pot to keep warm. Taste sauce, adding more salt if needed.
  9. Bring a pot of salted water to a boil and cook gnocchi according to package directions. Drain and toss with the beef mixture.
  10. Serve sprinkled with the fresh parsley. A small amount of shaved parmesan is also a nice addition to the dish, but not necessary since the flavors will stand on their own.

 

Robin’s Irish Stew for St. Patrick’s Day!

March 5, 2018
by Gary Huber

We’ve got you covered for all your St. Pat’s celebrations–this hearty beef stew is the perfect comfort food and can be made with many locally-sourced ingredients available now!

Robin’s Irish Stew for St. Patrick’s Day!
Author: Robin
Ingredients
  • 1 pound stew meat
  • 1/2 cup all purpose flour
  • 1/2 tsp each – salt and pepper
  • 1 small yellow onion, diced
  • 2 small carrots, diced
  • 8-10 baby yellow potatoes, cut into small chunks
  • 4 ounces mushrooms, quartered
  • 3 garlic cloves, minced
  • 1 can diced tomatoes, drained
  • 3 cups beef broth
  • 3 bay leaves
  • 1 tsp dried thyme
  • 1 can Guinness draught
  • 1 1/2 cup frozen peas
  • Olive oil for cooking
Instructions
  1. Combine the flour, salt, and pepper in a large zipped bag. Add in the stew meat and shake until the flour is coating the meat. Set aside.
  2. In a large saucepan or Dutch oven, heat one tablespoon of olive oil over medium high heat until hot. Add in the onion, carrots, potatoes, and mushrooms and cook until slightly softened, about 10 minutes. Add in the garlic and cook for 30 seconds or until fragrant. Remove the vegetables to a bowl.
  3. Add the other tablespoon of olive oil and heat until shimmering. Add half of the floured stew meat to the pan and let cook for 2 minutes without moving so it can brown. Then stir it around and let it brown on all sides. Remove it to the same bowl as the vegetables.
  4. Repeat with the remaining meat and any extra flour that’s in the bag, adding more oil if needed before browning. Remove the bowl with the other ingredients.
  5. Pour about 1/2 cup of the broth into the pan and scrape up the browned bits on the bottom of the pan. Add in the rest of the broth, the can of tomatoes, cooked veggies, beef, bay leaves, and thyme. Let simmer for an hour and 15 minutes. Be sure to occasionally give it a good stir.
  6. Pour in the can of Guinness and let simmer for another 45 minutes to an hour, or until the meat is tender and the stew has thickened. Don’t simmer longer than an hour or you risk the beer turning bitter. During the last 5 minutes, stir in the frozen peas.
  7. Remove the bay leaves and serve hot with a large chunk of bread for dipping (I like the European peasant bread from The Wooden Bakery).

 

Dublin Coddle

February 19, 2018
by Gary Huber

Board member + Local Food Recipe Wizard Robin says, “Want to change it up for St. Patty’s day? Why not try a Dublin Coddle? Sausages, bacon, onions, and potatoes–yum!”

Thanks, Robin, for sharing the method + gorgeous photo. Shop for potatoes, onions, bacon, English bangers from Lucky George Farm, and fresh thyme.

Dublin Coddle
Author: Robin
Ingredients
  • 1 ¾ lbs potatoes, sliced into ¼” slices – I used the
  • 4 slices of bacon – Griffieon Family Farm
  • 1 ¼ lbs sausages – I used English bangers from Lucky George, though any bratwurst is fine, too
  • 2 onions, sliced into ½” slices – I used the onions available from the IFC
  • 1 TB fresh thyme, minced
  • 1 ¾ cups chicken broth
  • 2 TB apple cider vinegar
  • 2 TB fresh parsley, minced
  • Salt & Pepper
Instructions
  1. Preheat oven to 325 degrees. Shingle potato slices in the bottom of a 13” x 9” baking dish and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
  2. Cook bacon in a 12” skillet over medium heat until crispy, transfer to a paper towel lined plate and set aside.
  3. Add sausages to skillet and brown on all sides, about 5 minutes total time. Transfer to paper towel lined plate and set aside.
  4. Drain all but about 2 TB of grease from skillet and return to medium heat. Add onion slices, thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cover and cook onions until they are softened, about 7 – 9 minutes, stirring occasionally and scraping up any browned bits.
  5. Remove onions and spread evenly on top of potatoes. Return skillet to heat; add broth and vinegar. Bring to a simmer, scraping up browned bits from the bottom of the pan. Allow to simmer for 1 to 2 minutes.
  6. Pour broth over onions and potatoes. Layer sausages on top of the mixture.
  7. Bake in preheated oven from about 1 hour 15 minutes, or until a knife inserted in potatoes meets little resistance.
  8. Remove from oven and allow to cool for 10 minutes. Chop bacon into bite size pieces and sprinkle over the dish, followed by the minced parsley.
  9. Serve with crusty bread and enjoy.

 

 

 

Denise’s Roasted Parsnip Soup!

January 13, 2018
by Gary Huber

 

 

Loyal member + volunteer Denise sent us this recipe for roasted parsnip soup. It’s one of her favorites, and perfect for cold weather!

Roasted Parsnip Soup
Recipe Type: Soup
Author: Denise D.
Serves 4
Ingredients
  • 2oz butter
  • 1lb parsnips, peeled, quartered and woody centers removed
  • 1 onion, finely chopped
  • 1 ½ pints chicken or veg stock
  • 4 oz cream (optional)
  • Salt and pepper
Instructions
  1. Pre-heat oven to 425 degrees. Heat a roasting pan on top of the
  2. stove. Melt 1oz butter and when bubbling add the parsnips. Allow
  3. to reach a golden color turning them in the pan. The parsnips can
  4. now be roasted in the oven for 15-20 mins.
  5. Toward the end of the roasting time sauté the onions in the
  6. remaining butter in a saucepan till softened but not colored.
  7. Transfer the parsnips to the saucepan. Add the stock and gently
  8. simmer for a further 15 mins. Add cream and puree in blender.
  9. Eat and enjoy