Spicy, flavorful beef larb served with a cucumber, carrot, and shallot quick pickled slaw. Serve over rice or in lettuce cups for a quick, healthy weeknight dinner.Continue reading “Beef Larb with Pickled Vegetable Slaw”
Meatball Subs with homemade fried meatballs, marinara, garlic bread, and lots of melty
Continue reading “Marc’s Meatball Subs with Garlic Rolls”
mozzarella. These come together in about 30 minutes for the perfect Sunday dinner.
The first recipe of my Valentine’s series, this beef stroganoff with shallots and brandy is the perfect comfort food. While it may not be the prettiest meal, this beef stroganoff has been one of my all-time favorites since childhood. I have the best memories of enjoying this cozy dinner countless times with my family.Continue reading “Beef Stroganoff with Shallots & Brandy”
Over the past week, I had a new, nagging conundrum stuck in my head that kept me awake at night, and that conundrum was how I was going to make chili look sexy. It’s a real Catch 22 folks, and after a lot of research, Pinteresting, and going through Bon Appetit’s archives, I came to the conclusion that it can’t be done. However, don’t even worry, because at the very least, chili can be made to look at least presentable, and dare I say, appetizing (?), even if you have to cover it with lots of cheese and cornbread and bright jalapenos. ALSO, I think that Superbowl may be coming up which means I actually posted a holiday-appropriate recipe before said holiday occurred?!? *wow*
The original plan was to make this recipe last weekend, but then I unexpectedly came down with this strange, 24-hour flu that kept me in bed all of last Sunday. I think it worked out though, because not only was my recipe far better developed over the week, but it finally got cold in Reno, and chili was the answer! The clouds came out and made some perfect lighting for taking photos. It was so nice. I wish I could have cloudy days for photo-taking every week. It didn’t snow all that much in Reno itself, which is kind of a bummer, because I love when the city looks like a snow globe. But at the very least, it actually kind of feels like winter, and I may even have to wake up a little earlier tomorrow to scrape frost off my car windows! Imagine that. The lower temperatures made for some excellent cozying-up weather that forced me to lay on my couch eating pizza and watching Skin Wars most of yesterday and today, so I’d say I had a pretty kick-ass weekend. Is anyone else here really obsessed with Skin Wars and willing to admit it so that I don’t feel like a garbage person for watching almost an entire season this weekend?? Pls?
Part of the problem I’ve found with living in colder temperatures is the resistance to want to do anything outside, even if it’s just taking a walk or going to get coffee. On one hand, I get super stir-crazy and a little frustrated at myself for not being able to achieve the motivation to make it to the grocery store, but on the other hand, it helps me develop some really excellent recipes that actually get made in real life and not just in my head. This chili felt weird to make, because I always use my mom’s chili recipe, which is so easy and can be made with either ground beef or turkey depending on my mood. Making a different recipe almost felt like I was cheating, and I just couldn’t get over that I was making chili without tomato sauce in it. However, when my cousins gave me some of their coarse-ground beef, I knew I wanted to get out of my comfort zone and try a new recipe and maybe throw some beer in there for good measure. So I did. And it was great. And there’s dumplings in it!!!
Beef + Porter Chili with Cornbread Dumplings
for the dumplings:
1/2 c. flour
1 1/2 c. stoneground cornmeal
1/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1/4 c. butter, melted
1/2 c. cheddar cheese
1 c. corn
for the chili:
2 Tbs. flavorless oil
1 yellow onion, finely diced
1 jalapeno, finely diced
1 lb. coarse ground beef
3 large garlic cloves, minced
1 15.5 oz. can beef broth
1 15.5 oz. can petite diced tomatoes
1 12 oz. bottle Porter, or other dark beer
6 oz. tomato paste
1 15.5 oz. can chickpeas
1 15.5 oz. can kidney beans
1/2 tsp. smoked paprika
2-3 tsp. cumin
2 tsp. chili powder
1/2 tsp. oregano
A few turns of black pepper
Salt, to taste
Cheddar cheese, extra jalapenos, scallions, cilantro, sour cream, etc. for topping!
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt. Add the milk and butter. Mix in the eggs until just incorporated, and stir in the cheese and corn. Set aside, and heat the oven to 350* F.
In a large, wide pot, heat the oil over medium-high heat. Add the onions and jalapeno, stirring until the onions are translucent, about 5 minutes. Add the beef, breaking it up with a spoon until no longer pink. Add the garlic and cook until fragrant. Add the beef broth, tomatoes, Porter, tomato paste, beans, and all of the spices. Bring it to a gentle simmer, and remove the chili from the heat.
Using an ice cream scoop, drop the cornbread batter around the top of the chili until there are 6 dumplings (you may have a little bit of leftover batter than can be baked up). Place the chili in the oven for about 25-30 minutes, or until the cornbread is set.
Ladle the chili and cornbread dumplings into bowls. Top with cheddar cheese, jalapenos, sour cream, or your other favorite toppings.
*Notes about this recipe*
- This recipe is best eaten day-of. Like most dumplings, the cornbread tends to fall apart in the fridge. I personally like the texture of cornbread mixed in my chili, but if you do not, I recommend baking the cornbread separately in a 8×8 pan at 350*F for about 25 minutes and placing the cornbread on top.
- I find that coarse-ground beef has a similar texture to stew meat. If you cannot find coarse-ground beef, I would recommend using stew beef, although regular ground beef would also be delicious.
- I used 1 Tbs. (3 tsp.) of cumin in my chili. However, I would start at 2 tsp. and add more as necessary depending on your preferences.
- If you don’t want to use beer, just use another can of beef broth!
This chili was made using Sanford Ranch Beef, a ranch in Northern Nevada that raises all-natural, pasture-fed, hormone-free cows! Their meat is affordable, healthy, high-quality, and I definitely recommend them if you live in Northern-Nevada. Check them out here or on Facebook!
xo Sara Lynn
*Song of the day: For You by SALES
A few years ago when I was in college, I worked at a restaurant called The Cheeseboard, which makes the best soups and my all-time favorite grilled cheese sandwich. When I worked there, we would essentially just make a giant pot of soup with whatever we had laying in the fridge. Some of my favorites included our potato soup which I would top with absurd amounts of cheddar and the tomato soup with I would obviously pair with the grilled cheese. One time, the chef made a stew with beef, wild rice, and all kinds of vegetables, and it was one of the best beef stews I ever done had. It also happened to be one of the days that I didn’t help make the soup, and I had no idea what he did, AND to top it all off, he never used recipes. SO I decided to make my own version, and I wrote a post about it, and it was good, but it wasn’t one of the best stews I ever had. After that, I pretty much just forgot about beef soup until approximately one week ago when I found a package of stew meat in my freezer.
After a few years of learning more about food, and re-reading my original beef + wild rice stew recipe, I realized I had done some cooking techniques that made little sense, and the ingredients were a little off for my tastes (3 years will do that to you I guess?). So I decided to remake the recipe with some different ingredients and some updated techniques, and I have to say, I think this maybe is one of the best beef stews I’ve ever had. Yay!!
For starters, I learned that a good quality stew meat + broth makes a big difference in taste! I used stew meat from Sanford Ranch Beef which my cousins own, but you can use whatever good-quality meat you can find. Also, try to find a nice wild rice mix without any added seasonings or preservatives – those will affect the overall flavor of the soup. For veggies, I use a mire poix with some squash, but next time I may add turnips or leeks! Basically, whatever you have in the fridge. Also, I serve the stew with either a mixed salad or charred broccoli and fresh, crusty whole-wheat bread!
The stew lasts well in the fridge and can even taste better after a few days. The rice usually soaks up some of the broth, so try to have extra on hand for leftovers!!
Beef + Wild Rice + Vegetable Stew
3 Tbs. olive oil
1 lb. beef stew meat, cubed
2 carrots, sliced
1 large celery stalk, chopped
1 onion, diced
2 large cloves garlic, minced
1/2 c. red wine
4-6 c. low-sodium beef broth*
1 bay leaf
1/2 tsp. marjoram or thyme, chopped
1/2 tsp. parsley, chopped
1/4 tsp. hot sauce or cayenne pepper
Salt and pepper, to taste
1 c. wild rice
1/2 c. frozen peas
1 zucchini, diced
In a large soup pot, heat 2 Tbs. of the oil over medium-high heat. Add the beef and brown on all sides for a few minutes. Remove the beef with a slotted spoon, and set aside. If necessary, add the remaining oil and saute the carrots, celery, and onion cooking until soft. Add garlic, and let it cook until fragrant.
Lower the heat, and deglaze the pan with the red wine. Stir and let it cook for a few minutes. Add the beef broth, bay leaf, marjoram (or thyme), parsley, hot sauce, salt, and pepper. Stir in the wild rice and cover the pot with a lid. Simmer the stew for about 45 minutes or until the rice is tender.
When the rice is cooked, add the peas and zucchini. Cook for about 10 minutes or until the squash is tender. Serve with lots of crusty bread!
*I used 4 cups of broth which made a very thick stew. The rice soaked it all up for leftovers, so I had to add more liquid. If you like a brothy stew, add 6 cups!
xo Sara Lynn
*Song of the day: Piazza, New York Catcher by Belle & Sebastian
I am so, so excited to announce that the people at Serendipity by Sara Lynn (me) will be working with Sanford Ranch Beef, which sells local, steroid-free beef to the Northern Nevada area. This is my first partnership, and I’m absolutely thrilled to be working with such a great company! I first want to start off by promising that I only endorse businesses that I believe are wholesome and provide good quality products that I already use sans-partnership. I do not believe in advocating products that I do not use regularly; therefore, I can assure you that all opinions are my own and are not influenced in any way. I also want to let it be known that I am not being paid to post about Sanford Ranch Beef, although they did give me some all-natural, hormone-free steak, which let’s be real, is better than money anyhow.
And if you didn’t read that long ass paragraph, here’s a summary: I’m not a sellout. Cool? Cool!
Sanford Ranch Beef is a local cattle ranch owned by my cousin, his wife, and their family. They do not believe in using hormones, steroids, or fillers in their beef, so the product is completely farm-to-mouth. Their cattle is grass-fed and finished with mash (grain) from a local brewery in town – that means that the beef tastes slightly of hops, but not overwhelmingly so. They sell boxes of beef to people in the Northern Nevada area – if you live in Reno, Fallon, or other areas of N. Nevada and you like all-natural, ethical food, and supporting local business, visit their Facebook or website and give them a call!
Even if you do not live in Northern Nevada, I urge you to support local farmers and ranchers that live near you. By buying local food, you support families in your state and get healthier products (and you know where they’re coming from). When you buy from a store, you don’t know the distribution process – when you buy local, you can ask the owner yourself! By visiting farmer’s markets, you can find local produce, dairy, meat, bakers, and the like so you’re always getting the freshest ingredients! For a list of local farmers in your area, click here.
P.S. Since farmer’s market season is almost over, I recommend looking up local farmers/ranchers on Google or asking people in your community! Local food is easier to get than you think!
Over the weekend, I used some short ribs from my box of beef to make braised short ribs with cheddar grits and roasted brussels sprouts. It’s definitely a Sunday meal, because the braising takes a few hours, but this meal is so easy and impressive if you’re having guests over!
Both recipes are courtesy of Food Network.
Stay tuned for more beef recipes!
XO Sara Lynn
*Song of the Day: Morning Dew by The National (cover)
Hello my wonderful readers!
I’m back home in Reno (although I’m still dreaming of London), but I’ve had a wonderful summer and it’s time to get back to business. Before I came home, I went to my parents’ cabin for the first time in two years which is where I used to spend my childhood weekends hiking, fishing, and riding quads.
It was also my getaway for watching movies and reading countless books which I did not always have time to do with all of my extracurriculars. I cannot even tell you how many times I blew through the HP series up there. 7 books and 8 movies were no match when I had a good two weeks of lounging on the porch swing with an iced tea in my hand.
Some of my best memories from growing up were at my cabin, and I wish more than anything that I could make it up more. Luckily, I have Tahoe just a short 30 minutes away, but there’s nothing like (vacation) home, right?
Anyways, I had a really amazing time with my family hiking, white water rafting, and of course, reading. We also had some really great food.
Before I share with you our delicious dipping recipes and whatnot, let me first disclose that all of the pictures posted today were taken by my baby brother (except for the fondue pic taken above, which was posted by my mom). He’s the guy in the maroon striped sweater. He’s only 17 and far more talented than I will ever be. So thank you to Garrett (and mom!) for the beautiful pictures shared today.
About fondue: Fondue is really really fun. Like, really fun guys. Although I did this with my family, I’m totally considering getting a fondue pot to have parties with my friends. Especially since I learned some good tips and tricks from this experience. We actually did an Italian version of fondue called bagna cauda which is a method of cooking the food in hot oil.
Some tips for a fondue (bagna cauda) party:
1. No more than 4 people should be at the fondue pot at any given time. Just trust me on this.
2. Wear clothes you won’t be totally sad about ruining. I don’t think I ended up dripping anything on myself, but there’s always a risk.
3. Lay down a black garbage bag or old table cloth. There will definitely be some drippage action there.
4. Have plenty of dipping options.
5. Consider having some small appetizers or a nice side salad to munch on. Although fondue is very fun, it’s also time consuming, so you’re waiting a few minutes between each bite.
Are you ready for some kick-ass dipping sauce recipes and also some wonderfully safe cooking instructions?!
You bet you are, champ.
*Recipes and instructions courtesy of Pillsbury. Some recipes adapted slightly.*
Bagna Cauda Ingredients:
4 cups peanut oil
2 garlic cloves, peeled (optional)
Cubed beef tenderloin, Cubed chicken breast, Cubed squash, Mushrooms, Cheese cubes (coat with melted butter and bread crumbs beforehand), Shrimp, Cubed pork tenderloin, etc.
Pour oil into a fondue pot. Add garlic, if using. Heat until 350* F. Place setting on warm to maintain heat. Remove garlic, if using. To cook ingredients, place 1-2 items on fondue sticks. Place in oil and cook until desired doneness. Dip in favorite sauces.
Garlic Basil Aioli
1/2 c. mayonnaise
2 large garlic cloves, minced
2 Tbs fresh basil, chopped
2 Tbs. olive oil
Salt, to taste
3/4 c. mayonnaise
1 tsp. lemon juice
2 tsp. curry powder
1/8 tsp. ground ginger
Salt, to taste
1/3 c. mayonnaise
1/3 c. sour cream
1 Tbs. prepared horseradish
1 Tbs. Dijon mustard
Directions for all sauces: Whisk all ingredients in a bowl. Cover with plastic wrap. Refrigerate until ready to use.
*We also used A-1 steak sauce as a dipping sauce*.
In addition to bagna cauda, we enjoyed the sunset, had a lovely campfire where we looked at the stars, and I got to play with my puppy. All in all, it was an amazing weekend.
Song of the Day: Suicide Saturday–Hippo Campus
Midterms are over. I actually think I can hear angels singing right now…
It’s nice having a life after major tests are over.
To celebrate Halloween (and Nevada Day!) and the end of midterms, some of my family and I went to Disneyland. Which was super fun and amazing and Disneylandish.
Me and my mom’s Halloween costumes in Disneyland! Can you guess who I am?
Lately, my roommates and I have gotten into the bad habit where about once every week or two, we stay up too late drinking craft beer (or cranberry vodkas in my case) and doing ridiculous things. Last night we ended up getting nerf guns at Wal Mart at midnight so we can ignore our priorities and hide behind corners to shoot each other with little styrofoam darts.
Luckily, I still do things that most college kids don’t do. Like voting, caring about important issues, making nice meals…
I haven’t given up yet guys.
However, let me tell you now: It gets dark around Reno at about 5 starting in October, so the prep pictures are pretty dark, and this meal is not the prettiest.
However, it does look very comfy and winter-y and I promise you, it’s so good. And it only takes about 30 minutes of actual work. The rest is marinating/cooking time. It’s worth it. I swear.
1/4 c. balsamic vinegar
2 Tbs. olive oil
2 cloves garlic, chopped
1-2 tsp. Dijon, to taste
2 tsp. dried rosemary
1/2 Tbs. brown sugar
1/2 tsp. lemon pepper
Salt, to taste
2 thinly cut sirloin steaks (or whatever steak you prefer)
1 zucchini, cut in larger chunks
1 red bell pepper, sliced
2 red potatoes, thinly sliced
Garlic powder and Onion powder, to taste
Salt and pepper, to taste
In a bowl, whisk together marinade ingredients.
Add 4 Tablespoons to steaks. I put my thin steaks in ziplocs with 2 Tbs. of marinade each, and let them marinate for 2 hours. You can do overnight if you like, but definitely do at least a couple hours!
Cut zucchini into larger chunks. I cut them into four spheres and then cut those into fourths. If that makes sense?
Slice red bell pepper. Remove seeds!
Mix veggies in a bowl with remaining marinade. Let marinate for a couple hours also.
When you’re ready to prepare dinner, dice potatoes into thin chunks.
Preheat oven to 400* F. Place potatoes on a foil lined baking sheet. Drizzle with olive oil, garlic powder, onion powder, salt, and pepper. *The reason I did not marinate the potatoes with the rest of the vegetables is because they did not get crispy when I marinated them. You could try to mix them with marinade to make it easier. Totally up to you!*
Remove veggies from marinade and place on baking sheet. Discard remaining marinade. Bake veggies for 30-40 minutes, or until tender.
About 8 minutes before veggies are done, pan fry your steaks to desired doneness. This is for thinly cut sirloin steaks. If you use regular steaks, allow yourself more time to make steaks. Alternatively, you can grill them. Which I would have done if it wasn’t 45* outside.
Serve steaks over roasted vegetables. You can cut the steak into strips if you want pretty steak, or you can just leave it whole to make it easy.
Balsamic + Steak + Roasted Vegetables = So good and so healthy. I was a happy Sara.
Until next time, my friends.
*Song of the Day*: Low Light Assembly–The World is a Beautiful Place and I Am No Longer Afraid to Die
With fall making its slow appearance, all I can think about is soup at all times. Even when it’s too warm for soup (a.k.a. right now, or even in the summer), soup is a (not so) guilty pleasure that I look forward to year round. Right in the midst of midterms and projects, I’m always looking for easy, one-pot meals that can be simmered away while I study. Enter beef, vegetable, and wild rice soup: a wholesome meal made in my dutch oven served with crusty, whole-grain bread and a simple, garlic-y side salad. After a long day, nothing is better than cuddling up on the couch with this soup. I promise.
This soup can be changed based on whatever veggies/meat you have in your fridge. Add onions, turnips, potatoes, replace chicken for the beef, use brown rice instead of wild rice, add some thyme, etc. Just throw your veggies, meat, and rice into a pot. Walk away for an hour or so. Come back. Bask in the glory of fresh veggies + earthy rice + seasoned beef. Dinner plans finalized.
1 lb. stew meat, cubed
1 carrot, sliced
2 celery stalks, chopped
1/2 onion, chopped
2 cloves garlic, chopped
1 qt. low-sodium beef broth
1/2 c. red wine
1 bay leaf
1/2 tsp. marjoram
1/2 tsp. parsley
Few drops Tabasco
1 beef bouillon cube
Salt and pepper, to taste
1 c. wild rice
1/2 c. frozen peas
1 zucchini, sliced
Heat the olive oil in a large soup pot. Brown the beef for a few minutes. Add carrots, celery, and onion and cook until it starts to sweat. Add garlic and wild rice. Slowly stir in beef broth, red wine, marjoram, parsley, Tabasco, bouillon cube, salt, and pepper. Simmer for 20-30 minutes until the vegetables and wild rice are tender. Lastly, add frozen peas, and zucchini. Simmer for an additional 10 minutes.
You can use full sodium beef broth and exclude the bouillon cube if you prefer. I just like being able to control how much salt goes into the soup, and I found this yields the best results.
Zucchini and peas are added last so that they do not get too soggy,
*To make in a crockpot*: I have actually never done this, but I do not think it would be too hard. Just ad all of the ingredients excluding the rice, peas, and zucchini. Cook on high 4-6 hours or low 8-10 hours. Add rice, peas, and zucchini 30 minutes-1 hour before serving.
*Song of the Day: Trailer Trash–Modest Mouse*