Boneless Braised Beef Short Ribs - RJ style

Now I made these in a pressure cooker.  If you don't have one you can cook them for about 3 hours in a large pot, put foil over the top of the pot and the lid on top, and simmer on low.

6  large boneless beef short ribs (or more if u desire, they're pretty big)
I used ribs very low in fat.  They come out yummy and very little grease in sauce
1  tablespoon olive oil
1  14oz can organic ready-cut diced tomatoes (or 1 3/4 cup fresh tomatoes diced, remove seeds)
1  6oz can tomato paste
1  tbsp chopped garlic (I use the stuff in the jar) or a couple cloves instead
1  tsp onion powder
2  tbsp flour
1/2 tsp ground Thyme
4-5 cups beef broth (I make my own with Minor's mix so it's not so strong, Swanson's will work)
1  cup Red wine (any sweet table wine will work)
5-6 large carrots cut in 1 or 1 1/2" pieces
Sea Salt & pepper


Take a paper towel and blot the meat to remove excess moisture, and then sprinkle each rib with Sea Salt (don't use a ton!!) and pepper.
In a non-stick pan heat up the oil and brown the ribs on all 4 sides until nice and browned. 
(if not using pressure  cooker you can do this directly in the pot you will simmer in)
While browning, heat up pressure cooker and add in tomatoes, paste, garlic, onion, thyme, wine, and half of the broth.  
Don't forget to scrape the meaty bits and liquid from your browning pan into the pot.  It's important to flavor.
If you browned in the pot you are using, scrape up the bits from the bottom when you add liquid and mix in.
In a small cup add flour and SLOWLY mix in a small amount of the broth until it's creamy and pours well.
Add this to the pressure cooker.
Add your browned ribs and pour the rest of the broth until the ribs are just covered with liquid.
Toss in your chopped carrots.
Seal the cooker and bring up to 15 lbs of pressure (most standard cookers are 15 lbs if they don't have a gauge)
Cook (while listening to it sing) for 45 minutes.
Then remove from heat and let cool down.  Remove safety lid and serve!

Penne Portabella...for Nay

Ingredients:      1 large portabella mushroom, sliced
3-4 good sized white mushrooms sliced
1 tablespoon extra virgin olive oil
1 lb mild italian sausage
2 boneless skinless chicken breast
¾ cup dry white wine
1 cup half & half (originally heavy cream)
4 garlic cloves, thinly sliced
1 lb cooked penne or bow tie pasta
¾ ounce porcini mushroom, dried
¾ cup hot water, only as needed (or more)
2 cups baby spinach leaves (or arugula)

Optional

▪ 2-3 tablespoons Pecorino Romano cheese, shredded

▪ salt and pepper (optional)

Directions

1.   Soak the dried porcini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop up. Be sure to reserve the tasty soaking water for the sauce!

2.   Brown the sausage and drain.

3.   Cook the pasta according to package directions as well, less 1-2 minutes to finish "cooking" in the sauce. Meanwhile start the sauce:.

4.   Heat up a large pan add olive oil, saute garlic just until fragrant, add in cooked sausage, & all mushrooms, and the porcini soaking water as well as the wine. Let this cook for a few minutes. Cook until the portabella is browned and tender.

5.   Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta & spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.

6.   Taste and adjust seasoning, adding romano cheese then salt and pepper if desired. 

Dinner Rolls..or Filled-Buns

Large size Dinner Roll

4 ½ cups all-purpose flour

¼ cup shortening

¼ cup white sugar (or 1/8 cup Splenda Sugar Blend)

2 ½ teaspoons salt

1 ½ tablespoons active dry yeast (I use 2 packets rapid rise yeast to shorten time)

1 ½ cups cold water from tap

1 tbsp oil (I use olive oil)

1 egg (beaten in a sep bowl for basting)

PREHEAT oven to 400˚.

If using a stand mixer, use your dough hook for this from the start.  If mixing by hand you will have to knead dough for 20 minutes.

•    Mix together flour, sugar, salt, & instant yeast.  Then mix in shortening.  Then mix in water slowly while mixer is going.

•    Once dough begins to form wait for it to begin to pull away from mixing bowl (a min or so) then let it knead in the mixer on low for about 15 minutes. Then turn mixer off and remove hook.

•    Use oil to coat the dough. Move it around in the bowl to coat the whole ball.  Cover with kitchen towel and proof for one hour. (if rapid rise yeast this is only 10 minutes)

•    Roll dough by hand into a log about 12” long. Cut in half, then half again and keep going until you have 16 pieces for rolls/ 8 pieces for filled-buns.

•    If making rolls: form rolls with pieces and set on greased baking sheet.  Allow to proof for 45 minutes more (if rapid rise: 10 minutes), then baste with egg & bake for 12-14 minutes.

•    If making filled buns: Roll each piece out to about ¼” thick (I kinda rolled into an oval shape) Put your filling near the center but closer to you.  Fold over once, fold in sides, then fold over again.  Us a bit of the egg to seal the edge together & place on greased baking sheet.  Allow to proof for 45 minutes more (10 minutes for rapid rise yeast). Baste with egg & bake for 12-14 minutes.

**The quantity/size is approximate.  You may find that you want your rolls or filled-buns larger or smaller.

If you are filling with cheese…I suggest you use chunks that are the length you plan to roll.  Shredded tends to disappear into the dough while cooking**

RJ's Flavored Sugar Cookies (low sugar)

¾ cup splenda sugar blend

1 1/3 cup vegetable oil
4 teaspoons baking powder
4 teaspoons vanilla
1 teaspoon salt
4 eggs
4 cups flour
Flavored sugar-free jello mix

PREHEAT oven to 400˚.

•    Heat oven to 400°. 

•    In a large bowl cream the sugar, oil, baking powder, vanilla, salt & eggs.  Mix in flour one cup at a time.

•    Put your jello flavors onto a plate or flat bowl.

•    Drop dough by teaspoonfuls about 2” apart onto ungreased cookie sheet.  Press bottom of glass onto dough in bowl once to grease, then press into jello, then onto cookie ball & flatten to about ¼” thickness. (I use one flavor per cookie)

•    Bake 6-8 minutes until light golden brown at bottom edges.

Makes about 4 dozen cookies. =3 grams of sugar per cookie

RJ's Chocolate Chip Cookies (low sugar)

1 ½ cups butter or margarine, softened
1 ¼ cups splenda (not the blend)½ cup + 2 tbsps Splenda brown sugar blend
1 tablespoon vanilla
3 eggs
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups no sugar added chocolate chips (Frozo's sells them, and most chocolate candy shops)

PREHEAT oven to 350˚.

•   Cream butter, sugars, vanilla & eggs in large bowl.  Stir in flour, baking soda &  salt.  Stir in chocolate chips.

•   Drop dough by rounded spoonfuls about 2 inches apart on ungreased cookie  sheet.

When using regular splenda, you must press cookies a little flatter before baking with the back of a spoon.

 •  Bake 9-11 minutes, or until light golden brown.  Cool slightly.  Move to wire     rack to finish cooling.

Makes about 4 dozen cookies. =2.5 grams of sugar per cookie

Peanut Butter Oatmeal Cookies (lower sugar)

Ingredients:
1 cup chunky peanut butter (or smooth)
1 cup margarine (or butter)
¾ cup splenda baking sugar (white) (u can also use reg splenda here)
¾ cup splenda brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
2 cups oatmeal
1 ¼ cups all purpose flour
1 tsp baking soda


PREHEAT oven to 350⁰


Use either a hand or stand mixer.
In a separate bowl mix baking soda, flour, & oatmeal.

Mix peanut butter, margarine, sugars, eggs, vanilla, & salt until well blended (will be a bit fluffy)
Slowly add flour/oatmeal mixture.
Spoon onto ungreased cookie sheet
Using a fork, press cookies down slightly (especially if you used regular splenda instead of baking white)
Bake in oven for 7-10 minutes, or until just golden for soft chewy cookies