Mom hopes that in these trying times that everyone is doing all they can to stay safe and healthy. While washing your hands often, and properly disinfecting surfaces (Wet are thoroughly, and let whatever solution you are using DRY COMPLETELY, do not wipe dry!) Mom has been in self-isolation for over a month now, and has come to the conclusion that staying sane in these times is harder than staying healthy! Mom’s cats are doing their best to keep me sane, or is that drive me farther from sanity?
Becoming a Master Of Improvisinatiol Cooking is very important in these days and times, especially when you might not have all the items a recipe calls for. Mom recently made Split Pea Soup one of Mom’s favourite Winter Soups and Comfort Foods. Mom didn’t have any Ham so she used some Linguica and Smoked Sausage that was in the freezer. Everything was going well until Mom saw that she had added too much liquid (Low Sodium Vegetable Broth) so Mom reached for her trusty Potato Flakes and found the cupboard bare of those! However, Mom didn’t fall apart she just added some Oatmeal to the CrockPot and turned the heat to high and 45 minutes later she had a perfect Pot of Split Pea and Sausage Porridge, what some folks might call Pease Porridge.
Now is the time to dig out all of those recipes that you have wanted to try but never had time to, remember variety is the spice of life. Oh no, now the Bad Pun Police will be after me now. If you have the patience and don’t mind possibly losing your sanity and possibly a few flying pots and pans; now would be a great time to teaching those living with you how to cook. It might turn out to be a great bonding experience, you might even come out of the experience with a relief cook. (if you end up with spares send one Mom’s way.) Since everyone cooks a little differently and likes to prepare different foods, you add some more of that spice of life, variety. Of course, your experience might be more like this:
When Mom is in a semi hurry or has unexpected guests she will resort to using packaged rice meals, she personalizes them by adding vegetables and meat, thus expanding the meal, reducing the sodium and making it a Mom Dish. Mom freezes some of the leftovers for later.
How to Make It
Step 1 In a large skillet, heat the olive oil. Season the short ribs with salt and pepper. Brown half of the short ribs in the skillet over moderately high heat, about 12 minutes. Transfer them to a slow cooker with a slotted spoon. Repeat with the remaining short ribs.
Step 2 Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and carrots and cook over low heat, stirring, until the onion is barely softened, about 5 minutes. Add the paprika, caraway and coriander and cook, stirring, until fragrant, about 1 minute.
Step 3 Scrape the mixture into the slow cooker. Add the stock, thyme and bay leaves, cover and bring to a boil on high. Cook for 4 hours, until the meat, is very tender. Discard the bay leaves and thyme and spoon off as much fat from the sauce as possible. Serve the goulash in deep bowls with a dollop of sour cream and buttered noodles.
That’s all for this month, next month we will get back to Coffee Storage, and more. Stay safe and healthy everyone.