main dish

Bready or Not Original: Easy Italian Meatballs

Posted by on Sep 8, 2021 in beef, Blog, Bready or Not, cheese galore, main dish | 0 comments

Everyone probably has their own take on classic Italian Meatballs. This is mine!

What I love about the recipe is that it, 1) tastes good, and 2) is convenient. I can mix the meatballs up ahead of time and stash them in the fridge or even the freezer. They can be cooked straight from the freezer, too! Just cook them a little longer.

Bready or Not Original: Easy Italian Meatballs

I always go with 93% lean ground beef, but use whatever kind you want–even do a meat of beef and pork or ground sausage. Consider this recipe a template. Mix it up, switch out or increase seasonings, whatever.

Bready or Not Original: Easy Italian Meatballs

These are great with all kinds of dishes, too. Use them with the standard spaghetti or other Italian pasts, or on zoodles, or with sauce on some submarine sandwich bread. They are even good heated up, eaten by themselves!

Bready or Not Original: Easy Italian Meatballs

These gigantic meatballs are easy to make. If you want, form them early in the day and stash them in the fridge. Meatballs can also be frozen, cooked or cooked, and heated up later–and they can be taken straight from the freezer, too; just add a few more minutes to the cook time. This is also a great recipe to double to feed a crowd.
Course: Main Course
Cuisine: American, Italian
Keyword: beef, cheese
Servings: 8 meatballs
Author: Beth Cato

Equipment

  • food scale
  • 9×13 dish or large rimmed baking pan

Ingredients

  • 2 Tablespoons extra-virgin olive oil plus extra for pan and hands
  • 2 large eggs
  • 1 1/2 cups panko
  • 1/2 cup milk or water
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 ounce Parmesan or Grana Padano, freshly grated, roughly 1/2 cup
  • 1 pound ground beef

Instructions

  • Move rack to top third of oven and start to preheat at 425-degrees. Rub or brush a 9×13 casserole pan or rimmed baking sheet with oil.
  • In a large bowl, use a big spoon to mash together the 2 Tablespoons oil, eggs, panko, liquid, salt, pepper, seasoning, garlic powder, and cheese. The goal is to create a smooth paste. Add a handful of meat. Mix in, and gradually drop in the rest of the meat to thoroughly combine.
  • Use a food scale to weigh the meat, then divide that total by 8 (or any other desired increment). With oiled hands, press together meatballs, weighing each to create ones of equal size.
  • Bake meatballs for 20 minutes. Use a metal spatula to carefully flip over each for the browned-bottom is on top. Bake for another 6 to 10 minutes, until meatballs are fully browned. An instant read thermometer plunged into one should read over 160-degrees.
  • Serve as desired. Leftovers are great to refrigerate or freeze.

OM NOM NOM!

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    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    Posted by on Aug 11, 2021 in apples, Blog, Bready or Not, breakfast, gluten-free, healthier, main dish, maple | 0 comments

    These Slow Cooker Apple Steel Cut Oats are not the most photogenic of foods, but they are delicious, healthy, and good, and probably one of the most convenient meals in my cooking repertoire.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    I’ve been cooking this recipe for over five years now, tweaking it here and there, making it better. What I present here is really a foundation. This recipe can be customized all kinds of ways–either when the food is being assembled, by adding in different spices or apples, or by tweaking it at serving time.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    I love using Gala, Honeycrisp, or Pink Lady apples, but go for any good baking-type apple or a variety thereof. You don’t want the apples to go to mush. Or maybe you do? That might not be a terrible thing here.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    I typically use unsweetened vanilla almond milk or cashew milk, but any plain or vanilla nut, soy, or oat milks would work, or you can opt for dairy milk.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    This isn’t an overnight slow cooker oats recipe. I’ve tried that. Even on low and warm settings, the oats just plain overcooked for my preference. The consistency goes brick-like and the pot requires some intense scraping if you don’t use a removable liner. I prefer to make this during the day, and then portion out the oats to go in the fridge and freezer. They reheat beautifully.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    These convenient slow cooker steel cut oats cook up in under 4 hours and can be portioned out to enjoy for a full week–or longer, if you freeze some! This is a hearty, healthy breakfast food if ever there was one.
    Course: Breakfast
    Cuisine: American
    Keyword: apple, maple, oats, steel cut oats
    Author: Beth Cato

    Equipment

    • large slow cooker

    Ingredients

    • 2 cups steel cut oats no substitutes
    • 2 cups nut milk or oat milk, regular or vanilla, sweetened or unsweetened
    • 2 cups water
    • 2 medium apples peeled and chopped
    • 1/4 cup brown sugar packed
    • 1/4 cup pure maple syrup
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon sea salt
    • 2 teaspoons vanilla extract

    Instructions

    • Place all ingredients in slow cooker and stir to distribute. Place lid on pot and put heat level to LOW. Cook for 3 hours before lifting lid again. Stir and taste to test doneness. Continue to cook for 30 minutes to an hour more, dependent on the desired texture for the oats. The longer it cooks, the thicker it will be.
    • Serve oats fresh, or stash in fridge to reheat in microwave over the next week. These oats are great to portion out and freeze for later. If desired, add more spices, fresh fruit, or extra milk when serving–the customization possibilities are endless!

    *OM NOM NOM!*

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      Bready or Not Original: Roasted Lemon Garlic Shrimp

      Posted by on Jun 30, 2021 in Blog, Bready or Not, gluten-free, healthier, lemon, main dish | 0 comments

      This Roasted Lemon Garlic Shrimp recipe makes for a delicious supper! It’s super-easy and healthy, too.

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      I’ve made this recipe for about, gosh, ten years now. I make it every month or so. I like to buy 2-pound bags of frozen shrimp of Costco and divide it to make this dish.

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      One of the great things about this dish is that you can pair it with different foods depending on your own individual needs. Eat it on rice or egg noodles, or go gluten-free and low-calorie with some zoodles or cauliflower rice. The seasoned oil in this recipe makes everything taste good!

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      On the side, I usually serve steamed broccoli or green beans. Whatever is in season and on sale!

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      In all the years I’ve made this, we’ve never had leftovers.

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      This healthy supper is fast and delicious. Serve it atop a carb or veggies!
      Course: Main Course
      Keyword: lemon, shrimp
      Author: Beth Cato

      Equipment

      • 13x9 pan

      Ingredients

      • 1 medium lemon
      • 1/2 cup olive oil or avocado oil
      • 1 teaspoon dried thyme
      • 1 sprig fresh rosemary or one teaspoon dry
      • 1 pound medium-sized shrimp cooked and deveined
      • 5 garlic cloves
      • salt and pepper

      Instructions

      • Preheat oven at 400-degrees. Wash and dry the lemon, then zest it; set aside lemon. If using fresh rosemary, shear leaves from the stem. Place zest in 13x9 pan along with olive oil, thyme, and rosemary. Bake pan in oven for 12 minutes.
      • While the zest is infusing the oil, thinly slice the lemon and remove seeds. If desired, remove tails from shrimp.
      • Pull out pan. Add shrimp and lemon slices--be wary, oil may pop from the dish! Mince garlic cloves into the pan; gently stir everything. Place back in oven to cook for another 8 to 10 minutes, until shrimp is heated through. Add sprinkle of salt and pepper.
      • Serve atop pasta, rice, zoodles, cauliflower rice, etcetera. The hot lemon oil is also great for dipping bread.

      OM NOM NOM!

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        Bready or Not Original: Pancetta Risotto

        Posted by on Apr 28, 2021 in alcohol, bacon, Blog, boozy, Bready or Not, cheese galore, gluten-free, main dish, pork, side dish | Comments Off on Bready or Not Original: Pancetta Risotto

        This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.

        Bready or Not Original: Pancetta Risotto

        I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.

        Bready or Not Original: Pancetta Risotto

        This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.

        Bready or Not Original: Pancetta Risotto

        As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.

        Bready or Not Original: Pancetta Risotto

        Bready or Not Original: Pancetta Risotto

        Homemade risotto requires time standing at the stove, but makes for delicious results. This recipe takes about 45 minutes to an hour to completion, depending on your stove. Note that a small amount of bacon can be substituted for the pancetta, but it is much stronger in flavor and colors the risotto brown.
        Course: Main Course, pork
        Cuisine: Italian
        Keyword: alcohol, cheese, pork, rice
        Author: Beth Cato

        Equipment

        • large stock pot
        • medium saucepan

        Ingredients

        • 8 oz pancetta diced
        • 1 Tablespoon dried shallots or fresh shallot, finely minced
        • 3 cloves garlic minced
        • 1 1/4 cups Arborio rice
        • 1 cup dry white wine Sauvignon Blanc works well
        • 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
        • 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
        • salt and pepper to taste

        Instructions

        • In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
        • Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
        • Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
        • When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

        OM NOM NOM!

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          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          Posted by on Feb 24, 2021 in beef, Blog, Bready or Not, cheese galore, main dish, pork, yeast bread | Comments Off on Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          Today’s Bready or Not is a 2-for-1 deal: a recipe for fast and easy pizza dough, followed by the process I use for  divvying up that dough to make small but thick cast iron pan pizzas.

          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          The basic dough recipe is modified from the great book Artisan Bread in 5 Minutes a Day. [Affiliate link] Yes, this dough really comes together in 5 minutes. It also keeps for up to 2 weeks AND can be frozen.

          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          The method for making mini pizzas in a skillet is one I practiced a few times several years ago, then made a LOT during 2020 as my husband was working from home more often. I perfected it to the point where I had to write it down–and share here.

          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          The pan pizza recipe is pretty much an outline to show the timing on the shaping, rise, and crust-cooking, but the ingredients are all up to you!

          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          Bready or Not: 5 Minute Artisan Pizza Dough

          This makes enough pizza dough for a large pizza or 3 10-inch ‘pan’ style pizza. The dough is ready to use after only a few hours, and will keep in the fridge for as long as two weeks. Modified from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.
          Course: Main Course
          Cuisine: American, Italian
          Keyword: pizza, yeast bread
          Author: Beth Cato

          Ingredients

          • 1 1/3 cups warm water
          • 2 Tablespoons olive oil
          • 1/2 Tablespoon white sugar
          • 3 1/4 cups all-purpose flour
          • 3/4 Tablespoon kosher salt
          • 2 teaspoons pizza seasoning or Italian seasoning, optional
          • 2 1/4 teaspoons active yeast or one packet store-bought active yeast

          Instructions

          • Place the water, olive oil, and sugar in a big mixing bowl, stand mixer, or food processor. Add the flour, salt, and seasoning, if using. Start mixing together, then sprinkle in the yeast. Mix until just combined.
          • Keep in same bowl, if desired, or transfer to another bowl that is greased. Loosely cover top with plastic wrap or towel and let dough rise at room temperature until it flattens out on top, about two hours.
          • Dough can be used now but is much easier to handle when cold. Refrigerate in a non-airtight container and use within two weeks. Dough can also be frozen in freezer bags, for up to a month, and defrosted later in the fridge.

          OM NOM NOM!

            Bready or Not Original: Cast Iron Pan Pizzas

            About a 2-pound batch of dough, such as the 5 Minute Artisan Dough recipe on Bready or Not, will make three hearty personal pan pizzas in a 10-inch cast iron pan. This process takes about 45 minutes. The remaining dough can keep in the fridge for about 2 weeks.
            Course: Main Course
            Cuisine: American, Italian
            Keyword: beef, cheese, pizza, pork, yeast bread
            Author: Beth Cato

            Equipment

            • 10-inch cast iron skillet

            Ingredients

            • handful pizza dough
            • olive oil
            • desired toppings and seasonings

            Instructions

            • Preheat oven at 450-degrees. Add about a tablespoon of olive oil to a cast iron skillet and place the pan in the oven to heat up.
            • Grab a good handful of pizza dough, or as much as desired to bake today. Oil a small space of counter or table as well as hands, and gently stretch and press out the dough to a rough circle. If it tears, patch with other pieces of dough as best possible. Let dough rest for about 20 minutes.
            • By this time, the oven should have preheated. Use a potholder to pull out the skillet. Carefully swirl the hot oil in the pan to coat the bottom and set pan down on a safe surface. Carefully, again, place the dough in the pan.
            • Bake crust for 6 to 10 minutes, until it is set. Pull out of oven and add desired toppings.
            • Put pizza in oven for another 6 to 10 minutes, until crust is golden and toppings are cooked to desired level. Let pizza cool for about 10 minutes, then slide onto a plate or other surface to slice and eat.
            • OM NOM NOM!
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            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 | Comments Off on Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

            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

            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.
            Course: Main Course
            Cuisine: Korean
            Keyword: beef, slow cooker
            Author: Beth Cato

            Ingredients

            • 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 garlic minced
            • 1/2 tsp red pepper flakes
            • 5 lbs beef short ribs bone-in adds more flavor, but boneless works
            • 1-2 Tb cornstarch
            • sesame seeds optional

            Instructions

            • 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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