This Sunday, I went all out for Cy and I's dinner and it was so worth every effort I put into it. Sometimes I feel like there's those certain recipes that are just pure magic, and this is one of them. I'm not a huge beef fan. I went years without eating beef until I started dating Cy. Cy and I had our first date on June 11th 2012. He didn't realized I didn't eat beef and he took me to Mastro's Steakhouse for our first date. For certain he thought he wouldn't get that second date for taking me to a steakhouse when I didn't even eat beef, but lucky for him I found a delicious salmon entree on the menu. For my "required follow up text" that I needed to send the next day to make sure he knew I was interested in him and to get that second date, I sent him a cartoon picture of a cow smiling with a text that read, "Here's one happy cow for me choosing Salmon last night." Needless to say, I got the second date and ever since then have fallen not only in love with him but with beef again. I started by having one burger every New Year's Day but then it grew and grew until now its at least weekly. With this recipe it may be occurring even more frequently. I was severely anemic a few weeks ago, I think it is safe to say I'm not anymore, or lets hope so.
I served this shredded beef on a bed of leafy greens topped with roasted tomatoes and carmelized onion. On the side I made Lime Cilantro "Rice" with Avocado. It was a perfect pairing, like I said... magic.
Carmelized Thyme Braised Short Ribs
Ingredients:
1/2 Tablespoon Coconut Oil
About 5 Beef Short Ribs
Salt and Pepper
1/2 Cup Diced Onion
1/2 Cup Diced Carrot
1/2 Cup Diced Celery
5 Cloves of minced or crushed Fresh Garlic
1 Tbsp Tomato Paste
1/2 Cup Balsamic Vinegar
1/4 Cup Water
1 Tbsp Dried Thyme
5 Cups of Vegetable/Beef Broth (I used Vegetable)
Roasted Grape Tomatoes and Carmelized Onions for Topping
Directions:
1.) Sprinkle ribs with a lot of salt and pepper. Heat a large pot on medium-high heat. Add coconut oil and when it's heated, add ribs. Make sure its a single layer of ribs so you can get a really nice outer crust on the ribs. When the ribs are browned, put in a bowl to collect its excess juices.
2.) Add vegetables to the extra drippings in the pot. (If you don't have enough liquid, add a little bit more coconut oil. (I did) Cook the vegetables until they are soft and just beginning to brown. Add the tomato paste and cook for a minute. Add the balsamic vinegar, water and thyme and bring to a boil. Cook until its syrupy.
3. Return the ribs to the pot and push into the vegetables. Add the broth to the pot and bring to a boil. Partially cover and reduce heat to a simmer for about 4 hours or until the meat is tender enough to fall off the bone. Take the ribs out of the pot and puree juices and return to heat until it thickens. Shred the beef and combine with juices and serve over lettuce and top with roasted tomatoes and carmelized onions.
* Note * This is not as good in the crock pot. It may take 4 hours, but make it and just leave it as you go about your day. You won't get that nice carmelization in the crock pot and that is where the magic is.
Lime Cilantro "Rice" with Avocado
* You may think this is a weird combo, but trust me with the beef and even on its own it is DELICIOUS!! Since being on my doctor induced diet, I have come to love cauliflower and because vegetables aren't the most exciting thing in the world, you have to get creative. Cauliflower rice is becoming my newest and yummiest thing I make that is different every time depending on what you put in it. This is my favorite combination thus far.
Ingredients:
1 Head of Cauliflower
1 Tbsp Olive Oil
2 Cloves of Minced Garlic
2 Scallions Diced
1/4 Cup of Chopped Cilantro
Juice of 1 Lime
2 Avocados
Salt and Pepper to Taste
Directions:
1. Chop Cauliflower and lightly pulse through food processor (Don't over process of it will turn to mush, you want a rice/couscous consistency).
2. Heat Olive oil over medium heat in a large saute pan. Add minced garlic and scallions to pan and saute for about 3-4 minutes until they are tender.
3. Turn the heat to medium- high and add cauliflower to the pan and cook the "rice" until its a light golden brown and fried looking. Make sure you stir it constantly so it doesn't burn. Season with salt and pepper to taste.
4. Mash avocados with the lime and cilantro. Transfer fried "rice" to a serving bowl and toss gently with the avocado mixture and serve warm.
End Result: A delicious meal, that has become my new favorite. It may take 4 hours, but so little prep work that its a piece of cake. Speaking of cake, we aren't finished yet, because I made Cy a what I call, Lazy German Chocolate Cake. In his own words, "It was the best cake he ever had." This was big!
Lazy German Chocolate Cake
Ingredients for Cake:
1 Cup Water
1 Cup Butter
1/2 Cup Unsweetened Cocoa
2 Cups Sugar
1 3/4 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Table Salt
3 Eggs
3/4 Cup Sour Cream
1 Tsp Vanilla Extract
Ingredients for Coconut Topping:
1 Cup of melted Salted Butter
2 Cups Dark Brown Sugar
2 Cups Flaked Coconut
2 Cups Chopped Pecans
2 Tsps Vanilla Extract
1 Tsp Almond Extract
6 Tbsps Whole Milk
Instructions:
1. Preheat oven to 350. Grease a 9×13″ pan
2. In a saucepan over medium heat, combine the water, butter, and cocoa powder. Bring to a boil and cook for about a minute, stirring constantly.
3. In a big bowl, add the flour, sugar, baking soda, and salt and combine. Add the eggs, vanilla, and sour cream and beat until its blended. Add the warm cocoa mixture and beat until just combined. Pour into your pan.
4. Bake 25-30 minutes or until done. I had to go a bit over since I used a deeper pan, if you are going longer, cover with foil so it doesn't dry up on sides.
5. While the cake is baking, combine the coconut topping ingredients except the milk in a bowl. Add milk gradually until it starts to come together. I used all of it.
6. When the cake is done baking, remove from the oven and turn on the oven broiler. Put the coconut topping over the cake and place the cake back in the oven for about 2 minutes. As the topping begins to melt, carefully spread it out over cake. Return to oven just long enough for the coconut to start to brown. I'm talking about maybe a minute or two. Keep a close eye on it, it would be a shame for it to get ruined here. Serve warm with ice cream. YUM!! (Our Best Bites)
Hope you enjoy these amazing recipes. It was a wonderful Sunday. I am truly blessed in life and it is my testimony that the Lord loves us.
"The happiest people I know are not those who find their golden ticket; they are those who, while in pursuit of worthy goals, discover and treasure the beauty and sweetness of the everyday moments. They are the ones who, thread by daily thread, weave a tapestry of gratitude and wonder throughout their lives. These are they who are truly happy. We are known and remembered by the most majestic, powerful, and glorious Being in the universe! We are loved by the King of infinite space and everlasting time!" President Ucthdorf - Forget Me not Ensign Nov 2011
