Cookbook 2 : The Pioneer Woman Cooks "Recipes from an Accidental Ranch Wife" by Ree Drummond - Simple Perfect Chilli Beef & Pico De Gallo

 

Everyone knows by now my fascination with The Pioneer Woman, Ree Drummond, it no secret shame that I love her romantic city girl meets country billionaire rancher and rides off in the sunset love story.  She loves her life, adores her family and spends all her free time cooking up wonderful recipes to share with the world.

So it then no surprise that I have bought both her Cookbooks, is it?  I will at some stage shortly when winter hits, be cooking up the elusive challenge of Dr Pepper Pulled Pork as it was my real motivation for buying the book and challenge myself.  I got an old school friend in Ree's work and he already cooked up this in Singapore about 2 years ago and put me to shame, so I WILL I WILL cook it very soon, within 6 months, my delay is not having a heard to devour it!

So anyway.... I have first, well not first but first in my Cookbook Challenge to share something gorgeous and scrumptious and meaty with you all.  Chilli Beef, so American, so Cowboy, so here it is all dished up!

Simple, Pefect Chilli

2 Garlic Cloves
1 tsp Ground Oregano
1 Tbsp Ground Cumin
1/4 tsp Cayenne Powder
2 Tbsp Chilli Powder
1kg Mince Meat (Lean Beef)
1 can Tomato Passata/Sauce
1 tsp Salt
1/4 Corn Flour (I had to use plain flour)
1 can Kidney Beans (or Pinto)

Measure out all your spices, using a heavy deep frypan or my preference of a Le Crueset Pot place the ground beef (mince) into it with the garlic (I first added some olive oil to the pan so it didn't stick), and cook until brown.  If you get a large amount of liquid form in with the meat due to fat content then drain it off.

Pour in your tin of tomatoes or passata, followed by the salt and spices, stir them through thoroughly.  Then cover and leave to simmer for 1 hour. If it become dry at any stage (check regularly) then add 1/2 cup water to the mix.

After the hour add in your flour, and mix it into the chilli.  Taste and adjust seasonings if necessary.  Ready to serve! 

Pico De Gallo

1 Red Onion
Roma Tomatoes
Coriander (aka Cilantro)
Jalapenos (optional)
1 Lime
Salt

Firstly dice up your onion finely, the finer the better.

Next diced up your tomatoes.  Then chop up your coriander. And de-seed and finely dice your Jalapenos if you desire to add them.

Place the four ingredients into a bowl.  Slice your lime in half and squeeze half it over the diced ingredients in the bowl.  Sprinkle with salt and stir everything together gently.

NOW...
Lay it all out and serve it up with Soft Shell or Hard Shell Tacos and have your hungry herd dig in!

For Serving I also placed bowls of:

Grated Chedder Cheese
Diced Tomatoes
Shredded Lettuce

That's a Wrap!

Hey Pesto! Pasta

Hey Pesto! Pasta

I just love it when the herbs in the garden are bursting with love! I love the smell of the basil and mint when you brush past them or accidentally knock into them! Mmmmmmm, ok I’ll just pick myself back up off the floor!

So I had to make something scrumptious with the basil. First stop Pesto! I have put together a little blurb to show those of you that have never made fresh pesto, and if you haven’t, shame on you! It’s the best thing EVER and super duper easy.

Here is what you need:

Basil

Garlic

Parmesan

Olive Oil
Pinenuts

(ignore the Boccochini in the shot and bread, my bad)

Add to the food processor all ingredients in moderation, I used half the bunch of basil (approx 4 tablespoons), a couple of generous tablespoons of olive oil, 3 cloves of garlic, approx 2-3 tbsp pinenuts and about half a cup of parmesan cheese. Process until granulated paste. Add olive oil if required to make more moist.

Voila – Now you have pesto! You could add some lemon to stop it going brown if you wanted it to last a few days.

Now all I did was use it in a simple vegetarian pasta to use a punnet of gorgeous tomatoes.

Pasta Sauce

2 Tbsp Olive Oil

Pesto – to taste

Lemon

Punnet of Grape Tomatoes – sliced in half

½ cup Parmesan Cheese

250g Baby Boccochini Cheese balls

Heat oil in large frypan, add the tomatoes and fry them lightly. Next add your pesto to taste (I added alot), and season a squeeze of half a lemon’s juice and then season with salt and pepper. Simmer for 5 minutes.  Add your cheeses to the sauce.

Do not leave your sauce to cook longer then 5 additional minutes once cheese is added, as the tomatoes will turn to mush, and though the taste will be the same, its not near as appetising. 

I served 4 people with this dish.  I also used Linguine to serve the dish nicely, the volume of it soaked up the juices nicely.  After you drain your pasta, place it back in the sauce and then serve it onto the plates.  Sprinkle the served pasta with additional Parmesan cheese and cracked pepper.