Slow-Cooked German Short Ribs

Slow-Cooked German Short Ribs

Prep. Time: 25 Mins.

Cook Time: 8 Hours 20 Mins.

Servings: 6

Ingredients:

2 tablespoons all-purpose flour

1 tablespoon salt

1/8 teaspoon ground black pepper

3 pounds beef short ribs

2 tablespoons olive oil

1 large onion, sliced

1/2 cup dry red wine

1/2 cup chili sauce

3 tablespoons packed brown sugar

3 tablespoons vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 teaspoon chili powder

2 tablespoons all-purpose flour

1/4 cup water

Directions:

1.  In a small bowl, combine 2 tablespoons flour, salt, and pepper.  Coat the short ribs with the flour mixture.

2.  In a large skillet, heat the olive oil over medium-high heat.  Brown short ribs in olive oil.

3.  In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.  Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.

4.  Cover, and cook on low for 6 to 8 hours.

5.  Remove ribs, and turn the slow cooker control to high.  Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce.  Cook for 10 minutes or until thickened.

Enjoy!

Spinach Soup

I find it hard to believe but I think this is now my son's favorite soup.  He asked for it twice already.  I haven't had a chance to try it myself.  The boys finished before I could gets some.  It is also very easy to make.

The first time I made this soup, I used fat free half and half instead of skim milk.  This time I used a combination of skim milk and fat free half and half.  He says that the soup was "sweeter" last time.  I guess I will use fat free half and half from now on.  Otherwise, I use the recipe "as is" except I don't put it in a blender (because the first time I made this soup, I tried the blender and had an explosion of soup).  I probably should have done the batches but I was in a hurry (of course). This time I used my immersion blender.  I got better results and less mess. 


Spinach Soup
by Fiona Haynes (www.about.com)

Prep Time:  20 Mins.
Cook Time: 25 Mins.
Total Time:  45 Mins.


Ingredients:

2 tsp olive oil
2 cloves garlic, minced
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium white potato, peeled and cubed
2 cups fat-free, low-sodium chicken or vegetable broth
2 cups fat free milk (or fat free half and half)
1 six ounce bag baby spinach
Freshly ground black pepper

Preparation:

1.  Heat oil in large saucepan or Dutch oven.  Saute garlic, onion, celery and potato for 5 minutes.
2.  Add chicken broth and fat free milk.  Bring to a boil, cover and simmer for 10 minutes.
3.  Stir in half of the spinach, cover and simmer for 10 more minutes.
4.  Cool slightly, then transfer soup to a blender, working in two batches, if necessary.
5.  Add remaining spinach and blend (if working in two batches), use half the remaining spinach with each batch).  Blend until smooth.
6.  Garnish with pepper to taste.

Serves  4.



Enjoy!

The Creative Cook