More is Better

Kevin wanted to cook this weekend and boy did he hit it out of the ballpark on this one!! This beef was so crazy tender and moist --we halved it and we still had enough leftover for a lunch. We served it over polenta as well. Such a perfect cold weather comfort meal! From Cooks Illustrated - I am apologizing in advance for photos of the actual ingredients and directions but there is no way to get recipe on line and I wasn't going to retype the whole thing!

Katie made this for dinner the other night and immediately sent both her brother and me the photos --luckily she also saved me some of the leftovers -- even on the reheat it was so delicious ! She found the recipe on skinnytaste blog. Katie actually used the new chick pea pasta from Banza ( they sell it at Target) - it is high in protein and fiber.  I am sure it would be just as great with your favorite spaghetti as well. This picture was pre parmesan cheese and basil toppings. 1 lb 93% ground turkey 3/4 teaspoon kosher salt 1/4 cup diced onion 1 clove minced garlic 1 jar (25.25 ounces) tomato basil pomodoro sauce 2 cups water 8 ounces whole wheat or any spaghetti Grated parmesan cheese, optional for serving Press saute on the  Instant Pot . When hot add the turkey and salt and cook, breaking up about 3 minutes. Add the onions, and garlic and cook until softened, 3 to 4 minutes. Add the Pomodoro sauce, water and spaghetti (broken in half), making sure the liquid c...

This recipe was demonstrated by cookbook author Melissa Clark on the TODAY show recently and with the cooler weather was a great meal! It is really made to be done in an INSTANT POT but since I still own a pressure cooker I used that method. Just need to review all the instructions ahead for sequencing.  A hearty French standard of meat braised in plenty of red wine, beef bourguignon is one of those recipes that will never go out of style. There are many versions of this recipe — as many as there are cooks in Burgundy, it's often said. This one uses bacon and a little tomato paste for depth of flavor. Be sure to use a wine that's good enough to drink; it really does make a difference in the finished stew. Technique tip:  If you want to make this in a slow cooker cook the stew on high for 5 to 7 hours or low for 8 to 10 hours 3 pounds boneless beef chuck, cut into 2-inch cubes and patted dry 2¼ teaspoons kosher salt, divided, plus more as needed 1/2 teaspoon freshl...