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Oven Beef Brisket

I put out a plea on Facebook the other night asking for brisket ideas. Well apparently you just treat them like a roast…low and slow. And here I was, terrified of these humungous things in my freezer!

Well no more! That was easy. And melt-in-your mouth delicious. It even got compliments from two farmers. One beeped from the skid loader and said it was the best food he’d ever eaten. The other stopped on his way out the door the next morning and remembered to pay it a compliment. 

Well. I’ll certainly be making this again!

Oven Beef Brisket

Adapted from numerous ideas/recipes

1 beef brisket, about 6 pounds

3 T onion salt

1 T brown sugar (I used sucanat)

1 T paprika 

1 T dried mustard

1 T chili powder

1 T granulated garlic

2 T dried thyme

1-2 cups water

1 T liquid smoke

Mix all spices and seasonings and rub all over entire brisket. Place on a rack in a roasting pan. Mix water and liquid smoke and pour into bottom of pan. Cover tightly with foil. Bake at 250F for about 6 hours or until very tender. Allow to rest 20 minutes or so and then slice across the grain and serve. Save the juices for a soup!

Serves: 8-10

This dressing had me shoveling salad in as fast as I could. Maybe that’s not a good thing.

At any rate, it lives up to its name. It’s better than homemade ranch, which is my usual go-to when it comes to creamy dressing. Very Good Salad Dressing

Adapted from Fix It and Enjoy It: Potluck Heaven

1 cup mayonnaise 

2 T sugar

2 t prepared mustard

Pinch salt

1/2 t celery seed

1 t parsley flakes

Dill pickle juice

Mix everything together using as much pickle juice as needed to make dressing the desired consistency. Refrigerate several hours to allow flavors to meld.

Yield: a generous cup 

Want to know what the best part about food blogging is?

Making pancakes at 1:21 in the afternoon and eating a whole stack of them.

And the worst part?

Having to tell everyone about a terrible mistake in the cookbook your mom worked so hard to put together.

The My Favorite Pancake recipe on page 93 in Baking with Whole Grains contains a mistake that will give you batter too stiff to pour rather than fluffy pancakes. If you halve the flours, you’ll get better results. The corrected recipe is as follows:

My Favorite Pancakes

3/4 cup whole wheat pastry flour

1/4 cup pastry flour

1 t baking powder

1/2 t baking soda

1/2 t salt

2 T ground flax seed, optional

1 cup thick buttermilk

1 large egg

2 T oil

In a large bowl, stir together flours, baking powder, baking soda, salt, and optional flax seed.

Add buttermilk and egg, stirring a few strokes.

Add oil and mix gently until just barely combined. Minimum stirring makes tender pancakes! The batter will be fairly thick (although a thinner buttermilk will make a thinner batter).

Heat lightly oiled skillet on medium-high heat until a few drops of water skitter across the skillet before evaporating.

Spoon batter onto hot greased skillet. When pancakes are getting a bit dry around the edges and a bubble or two appears in the middle, flip and cook a minute or two longer, until done in the middle.

Yield: about 10 4-inch pancakes

P.S

Three Cheese Ravioli 

 There aren’t many meals that everyone in the family goes crazy for but ravioli is one of them. Last week I shredded a crockpot beef roast and mixed it with ricotta. This week a cheesy version went over just as well.   

When making pasta, I try to work with as dry of a dough as possible if I’m rolling it out by machine. This is just so the machine doesn’t get gummed up. If I’m doing it by hand, a little wetter dough is necessary otherwise I find it impossible to roll out.   

I found I was overfilling my ravioli and it would stretch the dough and sometimes break. Less is more for this job.   

 A fancy mixer attachment is certainly not needed for this job but it sure does look neat!

 
Three Cheese Ravioli

1 1/4 cup whole milk ricotta cheese

1 cup grated cheddar cheese

1/2 cup fresh grated Parmesan cheese

1/4 t black pepper

2 T fresh chives

2 onions, diced and slowly sautéed (almost caramelized)

1 recipe pasta dough, below

Mix all filling ingredients together well. Fill pasta according to machine instructions or by hand, being careful not to roll the dough to thin. Crimp edges well if doing by hand. 

Cook immediately for 3 minutes in boiling salted water. Serve immediately, or pack into your children’s lunch boxes. (They loved it cold!)

Yield: about 120 ravioli (1 1/4 inch)

Pasta Dough

1 cup white bread flour

1 cup whole spelt flour

1 cup whole wheat bread flour 

1 t salt

2 eggs

1/2 cup water

Mix all together, using more water if necessary. Knead well and roll out to the thickness of a dime. Fill immediately if using for ravioli. 

  
Hey look! I menu planned. 
Monday: pork and sour kraut, mashed potatoes, green beans, pickles

Tuesday: homemade cheese ravioli, salad, the first (small) picking of asparagus

Wednesday: meatloaf, oven fries, green beans 

Thursday: turkey veggie pot pie, pickles, applesauce

Friday: venison sausage stir fry, rice

Saturday: baked potatoes with broccoli cheese sauce, stewed tomatoes, applesauce

Sunday: waffles with pudding and fruit

Desserts: Cherry cobbler 

Odds and ends: grapenuts, hard boiled eggs, whole wheat bread, sourdough bread

Simple Rice Pizza

This idea is not new but is a little different than this casserole. Mostly it’s just simpler and doesn’t require me to remember to thaw some beef.  Today it also happened to use up rice and spaghetti sauce that needed eaten. 

Gotta love an easy lunch that empties the fridge of food threatening to spoil! 

Simple Rice Pizza

3-4 cups leftover rice

1/2 up cottage cheese

2 eggs

1/2 t oregano

Salt/pepper to taste

3/4 cup spaghetti sauce

1/2 cup sautéed onion

1 cup grated melty cheese

Mix rice, cottage cheese, eggs, oregano and seasonings. Press into the bottom of a greased 8″ baking dish. Spread sauce on top and sprinkle with onions and cheese. Bake, covered, at 350 for 30-40 minutes. Uncover last 5 minutes. Serve warm or room temp. 

Serves: 4-6

My Favorite Roast

  
Succulent, melt-in-your-mouth tenderness. It’s my favorite way to eat a beef roast.  

Sometimes I start with a frozen roast and just cook it for longer. I use whatever cut I happen to pull out of the freezer. Obviously, the fattier the cut, the more flavorful but you may wish to remove some of the fat before serving.  

 Tender Beef Roast

1 roast

1 t salt

1 t pepper

1 onion, diced

1/2 – 1 cup water 

Place everything in the crockpot. Cook on low or high for 6-8 hours or until falling apart. Add water if it looks dry on the bottom. Serve immediately or chill, remove some of the fat, and reheat to serve. 

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