Black Pepper Spice-Rubbed Roast

We made this for a dinner party last night and it was amazing!  Spices give a unique Indian flavor without being overbearing.

Based on the following recipe:
http://www.epicurious.com/recipes/food/views/Black-Pepper-Spice-Rubbed-Beef-Tenderloin-354976

I could not find tenderloin, so I bought a Kobe beef tri-tip roast instead.  Super tender and delicious.

Ingredients

• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons mustard seeds (preferably brown)
• 1/2 teaspoon whole cloves
• 1/2 teaspoon fennel seeds
• 4 green cardamom pods, crushed, reserving seeds and discarding pods
• 1 (1 1/2-inch) cinnamon stick, broken into small pieces
• 1 1/4 teaspoon coarse sea salt or kosher salt
• 1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes
• 1 1/2 tablespoons vegetable oil

Preparation

 

Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder and mash in mortar.

Pat beef dry, then rub spice mixture all over it (including ends).  Before cooking let it come to room temp.

Preheat oven to 400°F with rack in middle.

Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total. 

Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 130°F, about 25 minutes. Transfer beef to a cutting board and let stand 10 minutes.

Udon salad

SERVES 4
METHOD
1. Cut the lettuce into bite-size pieces and julienne cut the cucumber. Dice the tomato and avocado.
2. Add the dressing ingredients into a bowl and whisk to combine.
3. Bring a pot of water to the boil and cook the udon noodles to al dente. Drain the noodles, and rice under cold running water. Leave to cool in cold water.
4. Drain the water really well and place onto a deep serving dish.
5. On top of the noodles place the lettuce, cucumber, tomato, avocado.
6. Pour the dressing over the salad, and decorate with sesame seeds to taste.

INGREDIENTS

400g udon noodles
¼ lettuce
1 cucumber
2 medium sized tomatoes
1 avocado
Sesame seeds to taste
You can substitute other vegetables into the salad, for example bean sprouts or broccoli.
Dressing
5 tablespoons soy sauce
5 tablespoons water
4 tablespoons mirin
2 tablespoons vinegar
3 tablespoons lemon juice
3 tablespoons sesame oil
Salt and pepper to taste

Split Pea Soup

Slow Cooker Split Pea Soup

http://www.wholefoodsmarket.com/recipes/1882

Serves 8

Ingredients

1 (16-oz) package dried green split peas, rinsed

1 meaty ham bone, 2 ham hocks or 2 cups diced ham
1 cup sliced baby carrots
1 cup chopped yellow onion
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
6 cups chicken broth

Method

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone.

Mango Lassi

Gabe just started eating fruits and trying smoothies.  I decided to see if he would like a Mango Lassi.  He drank 2 of his own and then asked to finish Lucas'.   Success!

Ingredients

• 2 mangos - peeled, seeded and diced
• 2 cups plain yogurt
• 1/2 cup white sugar
• 1 cup ice

Directions

1. In a blender, combine mangos, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve.

To Die for Crock Pot Roast

 

Crock Pot Roast

• 
• Prep Time: 5 mins
• Total Time: 9 hrs 5 mins
• Servings: 8

About This Recipe

"Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it."

Ingredients

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

**I added a bunch of vegtables to the bottom of the pot after putting the roast in.   Worked out great.
** Use only 1/2 the packet of Ranch to decrease sodium.

Malaysian Chicken Soup

(adapted from the Slow Cook Book)

3 lb. free range chicken
1 onion, quartered
2” piece of ginger, peeled sand sliced
6 cloves of garlic, crushed
Soy sauce, to taste
Fish sauce, to taste
Noodles (fresh, if available)
Scallions, sliced
Mushrooms, sliced
Greens, cut into small pieces (I use chard, bok choy)

Put the chicken in upside down in the slow cooker. Add onion, ginger, garlic, and season
with salt and pepper. Pour enough water to cover chicken. Cook on low 6-8 hours (high
3-4 hours).

Remove chicken and let cool. Strain the remaining stock. Discard skin and bones, and
add chicken back to stock. Reheat, adding in soy and fish sauce to taste.
If your noodles are not fresh, cook and drain them. Toss in the veggies to cook in the
soup for about 5 minutes. Toss in the noodles to warm, then serve.