Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

Posted by on Jun 19, 2019 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | 0 comments

If all has gone according to plan, I’ve fled to a far-distant isle to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week. Enjoy!

I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-Style Short Ribs.

Bready or Not: Slow Cooker Korean-Style Short Ribs

I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

Bready or Not: Slow Cooker Korean-Style Short Ribs

It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

 

Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs

Bready or Not: Slow Cooker Korean-Style Short Ribs

This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup light brown sugar, packed
  • 2 Tb sesame oil
  • 2 Tb rice vinegar
  • 1/2 teaspoon powdered ginger
  • 4 cloves minced garlic
  • 1/2 tsp red pepper flakes
  • 5 lbs beef short ribs; boneless, bone-in, or a mix
  • 1-2 Tb cornstarch
  • sesame seeds, optional

In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.

Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.

Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!

OM NOM NOM!

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Bready or Not Classic: Chewy Honey Snickerdoodles

Posted by on Jun 12, 2019 in Blog, Bready or Not, cookies | 0 comments

If all has gone according to plan, I’ve fled to a far-distant continent to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week and next. Enjoy!

If you’ve eaten my cookies at a convention or book event in recent years, you may have very well eaten these cookies: Chewy Honey Snickerdoodles.

Bready or Not: Chewy Honey Snickerdoodles

As WorldCon in Kansas City neared, I asked on Facebook if people had cookie requests. Several people asked for Snickerdoodles. Problem: My traditional Snickerdoodle recipe only stays optimal for a few days.
Bready or Not: Chewy Honey Snickerdoodles

Therefore, I needed to create a new Snickerdoodle recipe, one that would travel well and hold up to summer heat. I looked at my other go-to convention cookie recipe for Chewy Honey Maple Cookies. I Snickerdoodlified it.
Bready or Not: Chewy Honey Snickerdoodles

The end result: a new kind of Snickerdoodle with a sweet kiss of honey, and the durability to travel without falling apart AND the miraculous knack for staying fresh ‘n tasty for weeks. As long as three weeks, I’ve been told.

Bready or Not: Chewy Honey Snickerdoodles

I’ve had numerous people tell me that these are the best Snickerdoodles they have ever had. Try the recipe yourself, and see if you agree!

 

Bready or Not Classic: Chewy Honey Snickerdoodles

Bready or Not: Chewy Honey Snickerdoodles

A Bready or Not Original: classic Snickerdoodle cookies with a touch of honey! These cookies are excellent to pack for conventions or ship cross-country, as they’ll stay chewy and delicious for many weeks.

  • For dough:
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For rolling:
  • 3 tablespoons sugar
  • 3 teaspoons ground cinnamon

In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.

In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cream of tartar, cornstarch, baking soda, and salt. Sift together.

Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen.

When ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. Prepare sugar and cinnamon mix, and roll dough balls to coat. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes; keep this in mind when spacing the cookie dough balls.

Teaspoon-sized cookies bake in 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.

Cookies will keep in a sealed container, between waxed paper or parchment layers, for as long as three weeks. They are excellent for travel or shipping.

OM NOM NOM!

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Off on an Adventure!

Posted by on Jun 7, 2019 in Blog, whimsy | 0 comments

If all goes according to my maniacal plans, I am now on the far side of the world. Where am I going? What am I doing? Follow along on my Twitter and/or Facebook to find out! Novella the Sloth will play tour guide, as she does so well.

The next while, Bready or Not will feature what I am calling Classic Replays–reposts of old favorites that are due some more attention. Enjoy!

Novella the Sloth

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Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Posted by on Jun 5, 2019 in apples, Blog, blondies, Bready or Not, cookies | 0 comments

Apple Chips are delicious to eat out of the bag, but they can also be used to make delicious baked goods like these Chewy Oatmeal Apple Chip Cookies!

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

If you recall last month, I shared a new recipe for Apple Chip Blondies as I searched for ways to utilize a Costco-bought gigantic bag of apple chips. I decided to find a way to use them in cookies as well.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This ended up being tricky. I tried one recipe, and while the result was tasty, the cookies were crumbly and turned hard within a few hours. That would not do.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

I turned to one of my own old recipes for Chewy Oatmeal Raisin Cookies (which I need to bake again to post here, as I posted before on my old LiveJournal). I modified it to use apple chips instead of raisins, and to use one of my new favorite grocery store finds, caramel chips.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

These cookies worked in the best kind of way. The apple chips soften, but remain chewier than raisins. The cookies themselves are chewy and stay chewy in a sealed container. The caramel chips–well, like liquid caramel, they pair perfectly with apples. The caramel flavor is at the forefront, followed by the sublime taste of the apple chips.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

 

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This Bready or Not Original recipe uses apple chips, such as Bare brand, along with caramel chips for an innovative, delicious spin on oatmeal cookies. Makes about 45 cookies using a tablespoon scoop.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted (1 1/2 sticks)
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/2 cups old-fashioned (rolled) oats
  • 1 cup caramel chips
  • 1 cup apple chips, broken small

Preheat oven to 325-degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.

Melt butter and let cool slightly.

Mix flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2 to 3 minutes until light and creamy. Mix in the flour mixture. Add the oats, caramel chips, and apple chip pieces. Mix until just blended.

Using a tablespoon scoop, place dough balls on pan. Bake for 10 to 13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5 to 10 minutes before transferring to a cooling rack.

OM NOM NOM!

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