Tag: Red

Thai Red Curry Chicken with Bamboo Shoots Recipe · i am a food blog i am a food blog

Thai Red Curry with Chicken and Bamboo shoots is a favorite of mine; I get it for lunch at our local place pretty much every time we eat Thai food in a set with a spring roll and rice. It’s sweet, savory, spicy, and utterly delicious. The lime zest is what really pushes this version over the top – although if we’re being honest, kaffir lime leaves are better if you can find them. Baby corn is not a really traditional Thai ingredient, but it’s not unheard of either, and I find it adds a bright and pungent crunch to the dish.

Cooking Notes
Thai Red Curry Paste is available pretty much everywhere, but if you can’t find it, Amazon probably sells a red curry paste within a 1-day shipping window of you. As always, Thai basil is best but you can replace with sweet basil just fine, or even arugula.

What do you need?
A pan.

How do you serve it?
Serve with rice, lime wedges, fresh basil, and fried onions.

Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

Thai Red Curry Chicken with Bamboo Shoots Recipe
Serves 2-4

  •  1lb boneless skinless chicken thighs, cubed
  • 2 tbsp Thai red curry paste
  • 1 can sliced bamboo shoots
  • Thai chilies (optional)
  • 1/2 can baby corn (optional)
  • 1 can coconut milk
  • 1 handful Thai basil
  • zest of 1 lime

1. Heat up around 1 tablespoon of oil in a large saute pan and fry your chicken until lightly browned, then add red curry paste, bamboo shoots, corn (if using), and thai chilies (if using). Fry until everything is deeply brown and fragrant (about 5 minutes).
Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

2. Add coconut milk and bring to a boil, then reduce your heat to low and simmer for 15 minutes.
Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

3. Remove from the heat and add thai basil and lime zest.
Remove from the heat and add fish sauce, sugar, thai basil, chilies, and lime zest

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.


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One-Bowl Red Velvet Lava Cakes (Gluten-Free) – A Cozy Kitchen

(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

I’ve recently (re)discovered books on tape and this has leadled to some incredible and entertaining walks with Amelia. Even though I should be paying 100% attention to the story being told to me through my headphones, my mind still wanders off and I naturally start thinking about…food, always. Last week, specifically: Valentine’s Day foods.

For this post, I teamed up with ALDI. The place that is always my- go-to for all of my baking and cooking needs. They’re always so affordable and the ingredients are high-quality. This particular recipe is gluten-free (YAY!), utilizing their new almond flour that is available starting February 13th.

Before we dive into the recipe, I’d like for you to know a surprising fact about me. I love creating foods for my all-time favorite commercial holiday: Valentine’s Day. Maybe I like it because I can use all the pink my heart desires? Or maybe because cheese can be used as a form of affection? Not sure, but either way, it’s become my favorite.

I love to create cakes and cupcakes and other dishes that take a while to make, but every year I also try to share something that can be made in a super short amount of time. Like last year, and the year before that, Valentine’s Day lands on a weekday. This means dessert has to be fast! This is it.

Here are the reasons I love this recipe:

These lava cakes require only one bowl and about 15 minutes in the oven.

This recipe technically serves two but can easily be halved and you can share the lava cake.

The almond flour in these lava cakes adds such a delicious texture and flavor. Nutty and toothsome.

They are simple yet not boring. My favorite combo in life. Give ‘em a try and let me know how it goes.


Course Dessert

Cuisine American

Keyword chocolate, gluten-free cake, lava cakes, one-bowl cake, red velvet, valentine’s day

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 2

Calories 750kcal

Red Velvet Lava Cakes:

  • 2 ounces high-quality semi-sweet chocolate
  • 1/2 cup unsalted butter
  • 1/2 cup Baker’s Corner Almond Flour
  • 1/2 cup powdered sugar
  • 1 tablespoon Baker’s Corner Baking Cocoa
  • 2 large egg yolks
  • 1 large eggs
  • 3 drops red food coloring gel

Tart Whipped Cream:

  • 2 tablespoons sour cream
  • 2 tablespoons powdered sugar
  • 1 cup heavy cream

To Make the Lava Cakes:

  • Preheat the oven to 400 degrees F. Grease two 4-inch ramekins with cooking spray and set them aside. Fill a small saucepan with a few inches of water. Nestle a heatproof bowl atop the saucepan and turn the heat to medium-high. To the bowl, add the chocolate and butter. When melted, mix until combined. Remove from the heat and set aside. Meanwhile, to a medium bowl, whisk together the almond flour, powdered sugar, cocoa powder, pinch of salt, egg yolks, eggs and food coloring. Whisk until combined. Pour in the warm chocolate butter mixture and whisk until smooth. Divide amongst between the ramekins and place them on a baking sheet. Transfer them to the oven to bake for 15 minutes, rotating them at the 7 minute7-minute mark, to ensure even baking. Remove them from the oven and set aside. 

To Make the Whipped Cream:

  • Using a stand-up mixer with the whisk attachment or a bowl with an electric hand-mixer, add the sour cream and powdered sugar. Beat until smooth. Pour in the heavy cream and whip until medium peaks form, about 2 minutes. 

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Black Olive Red Lentil Pasta

Overhead, close-up photograph of red lentil pasta, cheese, and black olives.

Post sponsored by Barilla. See below for more details.

When it comes to vegetarian pasta dishes, it can feel a bit harder to get protein into the meals. I typically opt for making a side salad loaded with chickpeas and occasionally I’ll make a version of lentil Bolognese. However, sometimes I just want a simple, 20-minute dinner that doesn’t take any fuss. Enter this black olive lentil pasta using at Barilla Red Lentil Penne.


I love shallots, but I know they can be a bit of a pain when it comes to mincing. Swap out shallots for minced garlic or minced onion. If you want to make this during the spring, this is also an opportune time to use green garlic.

Overhead photograph of red lentil pasta with olives and a box of barilla pasta.

Olive varieties

I typically reach for kalamata, primarily because we pick up olives from the olive bar quite frequently. However, using black or green olives would work as well. We keep a couple cans on hand for quick meals, and this would definitely be one of those quick meals!

Barilla Red Lentil Penne

Up to now, I’ve showcased the chickpea pasta from Barilla, but I’m also excited to share their red lentil version. This beautiful pasta is made from just red lentils and one serving has 13g of protein. When cooking vegetarian, it can be a puzzle to get enough protein into your day and I love when I can use ingredients like lentils in unexpected ways. You can find all varieties on Amazon.

Make it Vegan

One of the best things about this pasta: it’s easy to make vegan. While I love the parmesan in this recipe, you could easily leave it off. Or, try your hand at some vegan parmesan. I love using this mix that has hemp and nutritional yeast- it’s such a great nutty flavor.

Side-angle photograph of red lentil pasta with black olives and parmesan.


Overhead, close-up photograph of red lentil pasta, cheese, and black olives.

Black Olive Red Lentil Pasta


4 ounces Barilla Red Lentil Penne

¼ cup olive oil

cup minced shallots

¼ teaspoon sea salt

¾ cup sliced kalamata olives

2 tablespoons minced rosemary

½ cup grated vegetarian parmesan, for serving


  • Cook pasta according to the instruction on the package, making sure to not overcook the pasta. Drain, reserving a ½ cup or so of pasta water, and make the olive oil mixture.
  • Heat a medium pan over medium heat. Add the olive oil, followed by the shallots and a pinch of salt. Cook until the shallots are tender, 6 to 8 minutes. Stir in the olives and cook for another few minutes until the olives are warm.
  • Finally, stir in the rosemary and cooked pasta. Cook for just a minute, to bring everything together. Turn off the heat and add the parmesan. Stir, taste, and adjust the levels of salt/parmesan as desired. If it’s looking like the olive oil hasn’t coated the pasta, add a splash or two of the reserved pasta water.

Keywords: red lentil pasta

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.


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15 Minute Thai Red Curry Ramen Recipe · i am a food blog i am a food blog

This bowl of noodles is what you want to eat when you’re looking for a fast and cozy dinner. Creamy, spicy, full of vegetables, chicken, and noodles: perfect for warming up and relaxing after a long day in the cold.

Do you ever get home from work (or school, or wherever) and are just exhausted? The thought of cooking is absolutely draining and all you want to do is order in? I have to admit, if I were single (thank goodness I’m not), my most used app would probably be grubhub or uber eats (or postmates or doordash). I’m not embarrassed – okay, I’m a little embarrassed – to say that I actually have horrible eating habits. I let myself get incredibly hangry, so much so that I can’t even contemplate cooking. Sometimes, when I’m alone and even waiting for delivery is too much, I’ll eat a family size bag of chips and call it a night.

Thankfully we usually have a lot of leftovers in the fridge and that helps, but when there’s nothing in the fridge and I want to make something practically instant, I always think of noodles in soup. I know what you’re thinking? Soup?! That takes forever. I think my noodles in soup habit comes from eating lots and lots of packs of instant noodles in high school. Instant noodles are fast – heck, they’re even called instant! I’ll admit that I still indulge in instant noodles sometimes, but if I’m looking for quick homemade alternative, this is it.

Seriously, you just throw everything into your instant pot, wait for it to come to pressure, let it do it’s thing for 5 minutes while you boil and drain some noodles, and you’ve got dinner. This recipe is for two and because there isn’t that much liquid that goes into the pot, it doesn’t even take that long to come to pressure.

When the cooking time is done, quick release, take out your chicken and shred it and you’re good to go. Speaking of chicken, I think it’s crazy how all the online Instant Pot chicken breast recipes say that they need to go in at high pressure for 10 minutes. I’ve been cooking chicken breasts at high pressure for 5 minutes and they’ve been coming out great – 10 minutes would definitely be on the dry and stringy side. I think I might even go for 3 or 4 minutes next time. I’ll do it in the spirit of science report back to you if it works.

Anyway, I hope you get a chance to try this recipe. It’s a spicy, creamy, nutty, noodle-y bowl of comfort. There’s a little bit of spice from the red curry paste, richness from the coconut milk, and a satisfying depth from the sesame. So, so good.

15 Minute Thai Red Curry Ramen Recipe | www.iamafoodblog.com

15 Minute Thai Red Curry Ramen Recipe | www.iamafoodblog.com

15 Minute Thai Red Curry Ramen Recipe | www.iamafoodblog.com

15 Minute Thai Red Curry Ramen Recipe
serves 2

  • 2.5 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 2 tablespoons sesame paste, tahini, or nut butter of choice
  • 1-2 tablespoons red curry paste, depending on spice preference
  • 2 cloves garlic, peeled and smashed
  • 1 inch piece of ginger, peeled and thinly sliced
  • 1 large chicken breast
  • 1 cup cremini mushrooms, sliced
  • 2 portions ramen noodles
  • 1 red pepper, sliced
  • 2 large handfuls spinach
  • lime and cilantro, to finish

Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.

In the Instant Pot insert, add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, slice up your peppers and cook and drain your noodles and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Stir the peppers and spinach into the soup. Taste the soup and adjust the seasoning if needed, then divide evenly between the two bowls.

Finish with lime and cilantro and enjoy!

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A Roasted Red Pepper Dip Recipe That’s So Creamy & Delicious, You’d Never Know It Was Whole30 Compliant

Here’s the thing about the bounds of my love for dips and spreads: there are none. I’ve yet to meet one I didn’t love.

There’s hummus. Baba ganoush. Potlagel. Aioli of all shapes and sizes. Guacamole. Salsa verde, salsa roja, and every salsa in between. Bagna cauda. Pesto (maybe more of a sauce, technically, but tell that to the inside of my sandwich). Labneh bi toum. Tapenade. Sour cream (hi, Ruffles, hello!), French onion, and spinach-artichoke.

Dips and spreads make my world go ’round, because they’re often so much better—so much more assertively flavorful, so much more delicately textured—than they need to be. It’s the classic supporting actor conceit, because they’re a culinary class designed solely to exist as an accent, as a foil for the plate’s star, they often end up outshining the main by firing really, really hard on every single cylinder.

Give me a crunchy accoutrement (cracker or crusty bread, preferably, but a carrot’ll do in a pinch) and I could pretty much live off of them. Once, my boyfriend walked in on me eating hummus straight from the container for dinner, and when I spat out perfidiously, “It’s not what you think! I ran out of pita chips one bite ago!” he just shook his head and left the room.

So, I have some pretty strong feelings for these amorphous blobs of caloric energy. Which made my attempt a few weeks back at Whole30—a month-long eating program designed to reset one’s system through elimination of, well, a lot of stuff—pretty darn difficult.

When undertaking Whole30, you’re supposed to avoid added sugar of any kind, most processed foods (e.g., those that contain banned stabilizing agents, like carrageenan), grains, dairy, and alcohol. Oh, and one more big one: legumes.

It was all well and good for about 42 hours. Until I came across a tub of cheesy, herby, creamy dip in the depths of my fridge that I thought I’d polished off a week ago. We locked eyes. She winked at me. I winked back. But just as I slid my thumb along the bottom lip of the lid to expose her beautiful, delicious, perfect contents, I heard a voice in my head:

“Toughen up. Learn to say no…” Huh? Oh, right—the text of the Whole30 website’s landing page I’d printed out and read so diligently days before. “Just because it’s your sister’s birthday, or your best friend’s wedding, or your company picnic does not mean you have to eat anything,” it says. “It’s always a choice, and we would hope that you stopped succumbing to peer pressure in 7th grade.”

I didn’t—I distinctly remember quite a few questionable decisions I made in grades eight and nine—but maybe this was my chance to right those wrongs. Maybe this face-off with unsanctioned dip could be my fresh start.

I would have to go back to the drawing board, and come up with an extra-creamy (but creamless!) dip to satisfy my needs without violating any of the Whole30 rules. The program strongly discourages finding workarounds to its guidelines (like, they frown upon making sugar-free brownies with only oat flour, mashed bananas, and cacao chips), because they think that type of culinary behavior reinforces many of the habits that Whole30 aims to reset. Instead, I’d have to turn to whole food ingredients only, not to make a faux-cheese or something like that, but to create something new.

So I got a-chopping. And roasting. And blending. And tasting, tinkering, blending again. (With some re-tasting for good measure).

It had to be irresistible. Thick and creamy, without dairy (hi cauliflower, thanks for stopping by). Lightly sweet, tangy, and very savory all at once (deeply roasted red bell pepper, you got this!). Intensely flavored, with all sorts of nuance (shout-out to lemon, white pepper, tahini, and near-caramelized garlic). Part dip, and part spread, I wanted to be able to put it on everything, both during my Whole30 (crudités, roasted broccoli, salads, slaws, grilled salmon, a very large spoon) and way after (sandwiches, quesadillas, sourdough toast, chips, grain bowls, fried chicken).

And before I knew it, I had a new favorite condiment. He winked at me. I winked back. We’ve been inseparable ever since. Because Whole30s come and go—but a seriously creamy, delicious snack is for life.

What’s your all-time favorite dip or spread? Let me know in the comments.

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Chipotle Red Kuri Squash with Chickpeas

Close-up overhead photo of Chipotle roasted Red Kuri Squash with Chickpeas and herbs

Over the past few months, I’ve been sharing off-the-cuff recipes on instagram (which I save in highlights). This has primarily been because at the heart of cooking, I don’t measure anything. Exact recipes aren’t my thing (which may come as a surprise, given I’ve run this site for 10+ years). While I’m more than happy to help people out with a solid recipe, my passion for cooking is rooted in using my knowledge and senses to make a delicious meal.

This also comes in handy when I’m trying to use up odds and ends of what I might have left. And so, I created a series on instagram stories where I cook through a recipe I’m making up on the spot. And after the fact, I’ll occasionally post the more successful ones on the site. That’s where this red kuri squash comes into view.

Red Kuri Squash, not your pumpkin

In the realm of winter squash, those that do not need peeled reign supreme in my kitchen. Delicata, acorn (in some instances), and red kuri squash are my go-to varieties. This thin-skinned variety looks similar to a pumpkin with it’s orange outer shell. However, it’s better than pumpkin (and yes, those are fightin’ words).

Red kuri squash has a slightly sweeter flavor that is often compared to chestnut. I find the flavor to be a bit more robust. This, paired with the thin skin, make it a great ‘star of the show’ squash.

Can’t find red kuri squash? Go for delicata or peeled butternut squash. This roasted squash would also be delicious with sweet potatoes (you don’t have to peel those either!)

The heat: Chipotle

You can pick up chipotles in adobo sauce in most aisles that house all the good Mexican ingredients. However, if you can’t find those, a sprinkle of chipotle powder will work. You will need to add a bit extra oil (about ½ tablespoon or so) to accommodate for the wetness of the canned peppers.

An unexpected bean

Most of the time with these flavors you’ll find pinto beans or a softer bean. I love this meal because the chickpeas add texture and soak up all the flavors. You could swap in white beans or pinto beans, but the texture won’t be quite the same.

Add some grains

If you’re looking to bulk up this dish a bit more, add 1 to 1 ½ cups cooked grains. I’d prefer to go with a grain that has texture. Spelt, einkorn, or sorghum would be up there as top choices. All of these grains would pair well with the sweet flavor of the red kuri. Of course, you could always go with quinoa for quick cooking.

Go green

Finally, I love leftovers of this red kuri in salads. Simply toss with your favorite greens and a bit of lemon vinaigrette for an easy next-day/transform leftovers dish.


Close-up overhead photo of Chipotle roasted Red Kuri Squash with Chickpeas and herbs

Chipotle Red Kuri Squash with Chickpeas


A spicy, vegan red kuri dish that works well as a high-protein side or a perfect, grain-free lunch.



1/2 small red kuri squash, seeds removed and cut into 1/4” thick slices

1 clove garlic, minced

1/2 to 1 chipotle in adobo sauce, with 1 tablespoon of adobo sauce

2 tablespoons olive oil

Hefty pinch of salt

1 cup cooked chickpeas, drained and rinsed


1 cup loosely packed cilantro (can use stems too)

Zest from one lemon

1/4 teaspoon of salt

3 tablespoons pepitas

1/4 cup crumbled feta (optional)

Juice from one lemon, for serving


  • Preheat oven to 425˚F. Combine garlic with chipotle and adobo sauce in a small bowl. Use the back of a spoon to break apart the chipotle. Add in the olive oil and salt. Place the squash on a tray, toss with the chipotle mix, and roast for 25 minutes. After that time, add the chickpeas and cook for another 10 minutes or so.
  • As the squash roasts, place the cilantro on a cutting board along with the lemon zest and salt. Chop until the cilantro is finely minced. Once the squash is done, toss with the cilantro mix, pepitas, feta, and lemon juice.


Can’t find chipotles in adobo? Use a pinch of chipotle powder and an extra bit of olive oil.

Keywords: red kuri squash, chipotle red kuri squash


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Eritrean/Ethiopian Food – Keyih (Red) Tibsi w/Beef

Eritrean/Ethiopian Food – Keyih (Red) Tibsi w/Beef

This video shows you how to make red tibsi, a staple Eritrean dish and restaurant favorite. For more videos, check out www.vimeo.com/channels/qememtv. And for more recipes and info, check out www.qemem.blogspot.com

OFELIA BAKERY – Red velvet recipe

OFELIA BAKERY – Red velvet recipe

Vídeo receta de la Red Velvet por Ofelia.
Grabado en agosto 2011.
Música: “Baby I’m a fool” de Melody Gardot.

Canon EOS 7D
Canon EF 50mm f/1.8
13 mm Phottix extension tube.

Red Velvet video recipe by Ofelia.
Recorded August 2011.
Music: “Baby I’m a fool” by Melody Gardot

Red Wine Braised Short Rib French-ish Beef Stew · i am a food blog i am a food blog

red wine braised short ribs | i am a food blog

Tomorrow is Mike’s birthday and with any luck, he’ll be having a great day, planned our for him by his wonderful wife, me! Really though, I’m kidding because I absolutely suck at planning out birthdays. I get mildly anxious (okay, a lot anxious) when I need to make decisions about things that I think are important. And birthdays are important! I mean, they’re a day to celebrate someone’s existence. And in this case, not just any someone, but my someone.

Usually I have it pretty easy because for the past couple of years we’ve been lucky enough to have coincidentally been in Tokyo for Mike’s birthdays. Planning a birthday in Japan is easy. All the food is amazing and even just walking around is fascinating. If you’re into whiskey, like Mike is, there are a plethora of whiskey places or little cocktail bars that are fun and celebratory. Plus, you should always eat noodles on your birthday and as we all know, Tokyo is full of ramen, so that’s easily sorted. Side note, do you guys eat noodles on your birthday? It’s a thing Mike and do – we always always eat noodles on our birthdays.

Anyway, tomorrow there’s definitely going to be some noodle eating, but I also wanted to make Mike a special pre-birthday meal, just because. I thought about it long and hard because it’s actually kind of hard cooking for Mike. He kind of likes everything but doesn’t really love anything. Okay, no, that’s a lie. He loves Chinese bbq pork, fried chicken, steak frites, sushi, and ramen. I made him steak frites a couple of years ago, but this year I wanted to kind of be nostalgic so I made him something that I tried to make him very early on in our relationship.

red wine braised short ribs | i am a food blog

red wine braised short ribs | i am a food blog

Our very first trip abroad together was to Europe. It was my first time and it was pretty magical. It was extra fun because Mike had been before and we managed to go to a couple of his favorite places, one of them being Nice, France. We went to this little bistro that served amazing daube (beef stew, if you, like me, have no idea what daube is). It was one of our favorite meals on our trip, partially because Mike talked it up before we got there and partially because it lived up to the hype. It was rich and deep, full of beefiness. They served it with your choice of ravioli, gnocchi, or spaghetti. I chose ravioli, but Mike got gnocchi.

So, being in an super nostalgic mood (birthdays always make me nostalgic) I thought I’d make daube with gnocchi. The thing is, this isn’t the first time I’ve tried – the key word here is tried – to make daube. It was a very long time ago, basically before I even knew how to cook, let alone hold a knife properly. Nonetheless, I went all out and bought some super expensive organic groceries and attempted to make a French stew that I essentially knew nothing about. I had high hopes, but surprise, surprise, it didn’t turn out at all. Mike kindly told me he loved it, but I knew. I mean, I didn’t know how to make daube, but I knew how it was supposed to taste, and it wasn’t anything like what I made.

Sad thing is, years later and I still don’t know how to make daube. Really, I tried, but…well, let’s just say that this time around the stew tasted good, but again, it didn’t taste like daube. After a lot of post-cooking research and debriefing I know exactly what I did wrong. There’s a key step in making daube and if you skip out on it, you’ve made beef. Beef cooked in wine, but still, beef in wine. Anyway, this key step I missed out on is literally beef.in.wine. You need to marinate the beef, along with a bunch of aromatics, in wine for 24 hours. I don’t know what it does but it does something awesome and makes beef stew not just beef stew, but magical French beef stew.

red wine braised short ribs | i am a food blog

red wine braised short ribs | i am a food blog

So this time around, Mike, again, years later told me that my daube tasted good. Inside I was cringing because how did I manage to repeat a failed cooking experiment years apart, but I guess some things never change. Things like how much I love Mike and how I will never stop trying to impress him with my non-existent cooking skills.

Happiest of birthdays to you, boo. You are my most favorite person in the world and I love how we sometimes say the same thing at the exact same time, which either means: we spend too much time together and are disgustingly lovey, or we spend too much time together are and delightfully lovey. Either way, thank you for being you because I couldn’t imagine anyone else I’d rather adventure around the world with. I love you 🙂

PS – Next year, bbq pork, kay? I know how to make that one 😉

Birthday posts of years past, if you’re interested: here, here, and here.

Red Wine Braised Short Rib Stew Recipe
serves 2 generously

  • salt and freshly ground pepper
  • 1 lb boneless beef short ribs, cut into cubes
  • 1-2 tablespoons neutral oil, for the pan
  • 1 onion, diced
  • 1 leek, white parts only, sliced
  • 6 cloves garlic, crushed
  • 2 small shallots, diced
  • 1/4 cup Nicoise olives, pitted
  • 1 bottle red wine
  • 1 sprig thyme
  • 2 bay leaves
  • 2 stalks flat leaf parsley
  • orange zest of half an orange
  • 3 carrots, cut into 1-2 inch pieces
  • 1 cup beef stock

Season the short ribs generously on all sides. Heat up the oil in a dutch oven or deep pan and sear the beef, in batches, if needed, over medium-high heat until browned on all sides. Remove and set aside.

Add the onion, leek, garlic, shallots, and olives to the pan and cook, stirring very occasionally, until deeply browned. Deglaze the pan with the red wine and bring to a gentle simmer. Reduce by about half.

While the wine is reducing, wrap up the thyme, bay leaves, parsley, and orange zest in the green part of the leek and tie together. Add to the wine, along with the beef and any juices. Add the carrots and just enough beef stock to cover. Simmer for 2-3 hours or until the beef is very tender. Let rest overnight, then the next day, taste and season with salt and pepper.

Optional: before resting in the fridge overnight, carefully pick out the beef cubes and carrots. Strain the aromatics out of the sauce and pour the strained sauce over the beef and carrots.

red wine braised short ribs | i am a food blog

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Last Minute Red Lasagna Recipe (Weeknight Friendly)

Everyone needs a go-to lasagna recipe. A great one. And, here’s the thing, making lasagna doesn’t have to be an all-day affair. This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering. Also, it isn’t a cheese bomb. I try to keep things light here. It’s the rare lasagna that is arguably healthful enough to make once a week, and still feel like it is working in your favor. Very light on the cheese front, yet still hitting the lasagna mark. Served alongside a good salad? It’s nice payoff, with minimal effort.

Last Minute Red Lasagna Recipe

A Few Lasagna Tips

A couple of related tips. If you come across fresh pasta sheets, stock up. You can freeze them, and then you always have them on hand. Alternately, if fresh pasta is hard to find where you are, stock up on no-boil (whole wheat, if possible) lasagna sheets. These are the ones I come across where I live. It’s hard to make the mental leap that they will work out. It seems impossible, because they’re like dense, stale crackers, and…no boil!? But I’m always pleasantly surprised. Try them!

Last Minute Red Lasagna Recipe

Tasty Variations

Last thing! Sometimes I spice the red tomato sauce with curry powder and a big squeeze of fresh orange juice for a fun twist – I’ll note that variation in the recipe below. I’ll also note a variation that omits dairy altogether. If you use egg-free pasta, it’s a good vegan version.

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