FALL-OFF-THE-BONE SLOW COOKED ASIAN SHORT RIBS

Ever since I have been in self-isolation due to COVID-19 I have been cooking up a storm. Yesterday, Adam and I decided to try to make some Asian style beef short ribs in the Le Creuset his parents got us for Christmas and they turned out even better than imagined! Adam said I can definitely make this again! The best part, everything goes into one pot and you just have to let it sit on low. It’s so easy!

INGREDIENTS:

 Serves 2 People

-Short Ribs-
3 LBS of Beef Short Ribs - bone-in, cut crosswise into 2” pieces
1/2 a CUP of reduced-sodium soya sauce
1/2 a CUP beef broth
1/4 CUP of brown sugar
3 Garlic cloves (minced)
1 TBSP Ginger (freshly grated)
1 TSP of Sesame Oil
1 TSP of Crushed Red Chili Pepper flakes (optional)
2 TBSP of Corn Starch
1/4 CUP of Water
Sesame Seeds for garnish
Fresh parsley (chopped finely) for garnish

-Sides-
Sticky Rice

DIRECTIONS:

In a large bowl, combine soya sauce, beef broth, brown sugar, minced garlic, freshly grated ginger, sesame oil, and chili flakes (optional) in a large bowl. Wisk until well incorporated.

Place short ribs (bone down) in Le Creuset and add in the soya sauce mixture. With Le Creuset’s you will need to give each piece of meat a little space, in other words, don’t pack them in too tight. Make sure meat is well coated with sauce - there should be a pool but not necessarily completely submerged.

Cover and bring to a boil on medium before lower temperature to low and allowing to cook on low heat for 5-6 hours.

30 minutes before the meat reaches the end of its cooking time, in a separate small bowl mix cornstarch with 1/4 cup of water and whisk until fully incorporated. Add the cornstarch mixture to the Le Creuset and stir well. Allow meat to cook for the remaining 30 minutes or until the sauce has thickened.

After, start to preparing/cook your sticky rice!

Once meat is finished cooking, garnish with sesame seeds and freshly chopped parsley and serve immediately over sticky rice.

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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KETO SAFFRON CHICKEN VEGETABLE SOUP

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So being Persian I grew up having some amazing home cooked middle eastern meals. I would have to fight my brother and sister over the tahdig (the toasted crunchy bites at the bottom of the rice that would be caramelized together by the butter and saffron) because in our household it was a prize possession. Anything with saffron usually gets my seal of approval, which is why the other day when it was -15 in Toronto and I was craving soup I decided to make a KETO friendly chicken veg soup recipe with a Persian twist. The results - heavenly! This soup is so jammed packed with flavor and immune boosting nutrients you feel like you're getting a hug from the inside out. ENJOY!

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INGREDIENTS:

1/2 Cup of Salted Butter
A Pinch of Saffron (ground)
2 S/M Sweet Onions (chopped finely)
5 Carrots (peeled and chopped)
3 Celery Stocks (chopped)
2L of Chicken Stock
1 Rotisserie Chicken (remove skin and shred chicken meat)
2-3 Cups of Fresh Spinach
Fresh Pepper to taste

DIRECTIONS:

Melt butter in a large soup pot on medium heat. Add in the freshly ground saffron and l let it turn the butter a golden color.

When the butter is hot, throw in your finely chopped onion and coat that in the saffron and butter. Let this cook down until the onions become translucent and soft - about 5 minutes.

When ready add in your chopped carrots and celery, tossing everything so it is all coated in saffron butter. Cover and let the excess water escape from the celery and carrots. Stir every 3-4 minutes so nothing burns and the butter is well distributed among all the vegetables.

Once  the vegetables have soften you can add in you chicken stock, stir and let come to a low simmer.

Next add in your shredded chicken and fresh spinach. Make sure to stir and submerge the spinach into the soup. Cover and let the soup continue to simmer on low heat for about 3-4 minutes to get that spinach soft and then keep stiring until it is submerged into the soup completely.

Add pepper to taste (you shouldn't need salt but if you want more you can add it now).

That's it! Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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Keto: Saffron Chicken Vegetable Soup

Looking for delicious keto recipes? Today I bring you my Saffron Chicken Vegetable soup keto recipe! #Keto #Recipe

PEEK-A-BOO SHORTBREAD LINZER COOKIES

The Best Shortbread Linzer Cookie Recipe

It's not always easy to keep up financially with the holidays. Although I love giving people gifts and putting a smile on my friends and family members faces, my thoughtful nature can get quiet expensive if I'm buying everyone gifts. That is why during the holidays I love to bake! Putting your efforts towards spreading holiday cheer through making something can often be the perfect gift to share with loved ones. One of my go - to holiday gifts this year are these super cute peek-a-boo shortbread snowflakes. I filled mine with my favourite jam, Bonne Maman but you can use Nutella, Dulce De Leche, or whatever filling you like! Enjoy!

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INGREDIENTS FOR SHORTBREAD LINZER COOKIES:

1 CUP of unsalted softened butter
3/4 Cup of Icing Sugar
1/2 TSP of Vanilla Extract
1/4 TSP of Salt
2 Cups of All Purpose Flour
1/2 Cup of your favorite jam!

*you can dust the cookies with icing sugar at the end for extra effect!

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LOOKING TO DO SOME HOLIDAY BAKING? CHECK OUT THESE OTHER FUN RECIPES!

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HOW TO MAKE SHORTBREAD LINZER COOKIES:

In a mixer or by hand place softened butter, sugar, vanilla, and salt in a bowl and mix until well incorporated. 

Add in your all-purpose flour bit by bit till a dough starts to form. (TIP: If it is too sticky you can always add a little bit more flour at the end)

Once the dough is formed wrap in plastic wrap and place in the fridge for 20 minutes.

Once ready, preheat oven to 325 degrees.

Roll out dough between two pieces of wax paper! Use snowflake cut out to make your desired shape and place on a baking tray lined with a cookie sheet or wax paper. Half of these will become 'Peek-A-Boo' tops to the cookie (TIP: Once on the baking tray it is easier to make the smaller inside 'Peek-A-Boo' cut-outs using a smaller snowflake and extracting the inside cut out with a toothpick!)

When ready place in the oven for 20 minutes or until cookies become golden on the edges. Rotate the trays halfway (about 10 minutes).

Let cool before sandwiching a layer of jam between the bottom full shortbread cookie and the 'peek-a-boo' cut out top shortbread cookie!

Enjoy!

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If you like this Shortbread Linzer Cookie recipe or have any comments/questions, feel free to leave them in the comment section below!

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