This recipe comes from eating a similar dish that my mother-in-law makes. I haven’t asked her for her recipe specifics, but had beef marinating and some cauliflower one night, so I decided to give it a go. Now, I will say that I have played with it a bit and make it different ways but this is the general idea. Sometimes I add chicken broth or at least a bit of chicken bouillon when I add the final bit of cornstarch at the end.
I could apologize for not giving you a completely new recipe today but I think that I am also gifting you with something delicious that is easy so I’m not that sorry.
This is the week of me sharing recipes I enjoy making but then I forget to take pictures of them. “Oops Week” maybe? Well, this is a super easy slow cooker recipe that makes my slow cooker extra valuable. I made short ribs in the slow cooker before but this recipe takes the yumminess of short ribs and makes them even easier to cook. This is not for a spur of the moment dinner, though. It cooks for 9 !!! hours and you need to marinate it overnight first, so there’s that. But otherwise, you just dump it all in and turn it on. Super easy. And no browning of the meat required!
I’d like to say that I have a clear winner between this brisket and the last one I tried. But I’ve got to say, I don’t have one. I think it depends a bit on time. I think the first one I did was simpler upfront, although there was more chopping simply because you roast vegetables with it (which is a perk). This brisket is hands off once it is in the oven, which is handy, although it still roasts for a long time so you need to be home for much of the day. But maybe the clear winner is just dinner, since I didn’t realize how much I like beef brisket until recently.
For today’s recipe I came across a recipe that looked fairly simple and fast but still appealing to us. I made some changes and it was so easy and delicious!
One weekend I decided to see what I could make with some ground beef I had in the fridge. I liked a recipe I found in my Back Pocket Pasta cookbook, but I didn’t really follow any of the ingredients…hers used escarole, sausage, pine nuts, and garlic. So, I was inspired and made my own pasta dish.
I’m not sure exactly why, but one day I had it in my head that I wanted to try making lasagna from scratch…as in, the flat pasta sheets. I think part of it is how easy it is to use the new pasta making attachments I have and since the pasta sheets turn out so smooth from it, I thought it might be quite doable. I did technically skip making the sauce from scratch this time, but you could totally use homemade sauce, too. I just wanted to limit my variables slightly to see how it would go.