Gipes

In fall 2014, Jeremiah and I took our first class at the Culinary Center of Kansas City. I had wanted to go forever but just been able too. We took as tasting class called Drive Ins and Dinner Done Right. Aka – how to cook fried food. We made fried tacos, onion rings, and adult root beer floats (so good). We were so stuffed by the end of the night!

Our chef educator’s family used to own a restaurant. In fact, you may have seen her on television. She beat out thousands of chefs to appear on America’s Next Great Restaurant. She was very entertaining and had lots of great stories to share along with cooking tips.

The class was very hands on and we had to learn to cook with strangers. Jeremiah and I learned that we cook really well together. Unfortunately, we did not cook well with strangers. We were always the last group to finish. But in our defense, I think the other groups knew each other and our stove was clear on the other side of the room.

Jeremiah and I made this recipe once for his parents. It was a little liquidy when we made it the first time so we decided to cook our some of the juice this time. We liked it a little better this way. And to be quite honest, I don’t normally eat Sloppy Joes/taverns. It was also a hit with Jeremiah’s parents. The best part of the night though was Don offering to wash the dishes. If you know me at all, it’s one of my least favorite task.

Gipes (Italian Sloppy Joes) by Sandy Digiovanni
IMG_00531 lb. of ground beef
1 onion, diced
1 green pepper, diced
5 garlic cloves
¼ c. fresh parsley
¾ c. beef broth
1 can crushed tomatoes
butter, softened
slice fresh mozzarella cheese
a package of Ciabatta rolls

Brown the ground beef. Add onion and pepper. Cook 5-8 minutes. Add broth, tomatoes, 4 garlic cloves, and parsley. Cook on a higher heat to reduce liquid.

Mix remaining garlic, butter, and x. Spread on slice Ciabatta rolls. Top one side of the roll with cheese. Broil in oven for 2-3 minutes to melt. Top with meat and serve.

Notes:

  • We used smaller Ciabatta rolls and cut slices of cheese in half. It made 12 sandwiches.
  • We used a yellow onion and green pepper. I think you could use whichever onion and pepper you wanted too.
  • We used reduced sodium beef broth and dried parsley.
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Italian Beef Sandwiches

Over the years, I’ve made several roasts. My sister is an oven fan but I prefer it to be made in the Crock-pot. I love the tender meat that comes from making it in the Crock-pot. This is my favorite French Dip recipe. You know what they say, “When you find a good recipe, stop.” This is flavorful but also keeps your meat juicy. I’d recommend adding a little melted provolone to the top of this sandwich and you’ll love it even more.

FullSizeRender (1)Italian Beef Sandwiches by Jan Kent (Quick Cooking January/February 2004)
1 beef sirloin roast
1 can beef broth
1 can beer (or one additional can of beef broth)
1 c. water
1/4 c. cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 tsp. dried oregeno 
1 tsp. dried basil

Place roast in the Crock-pot. Mix remaining ingredients and pour over roast. Cook on low for 7-8 hours.

Black Bean Pumpkin Soup

My friend Michelle and I go way back. She was one of my first friends in Kansas City. I don’t remember what classes we had together but I know we met in graduate school at the University of Missouri – Kansas City. We were both working on our Masters in Public Administration. Like me, she loves to cook and enjoys great food. When she first moved to Kansas City, Michelle nannied for people who were great friends with some of Kansas City’s best chefs. Needless to say, she introduced me to a couple of great places in town. Michelle loves Brookside so she took me to a lot of great places by UMKC – Aixois and Bella Napoli to name a few. Michelle also used to host dinner parties at her apartment where everyone would bring different dishes based on a theme like “Caribbean”. A great way to sample a lot of new recipes.

Last fall, Michelle invited me to her new house for dinner and to help handout Halloween candy. This recipe is what she made for dinner. It’s from one of her favorite food blogs – The Smitten Kitten. One of the things I love about Michelle is her willingness to try adventurous recipes. Although this recipe isn’t pretty in appearance it is quite delicious. A hearty, healthy recipe for soup made with black beans, pumpkin, tomatoes, and onions.

Black Bean Pumpkin Soup by Gourmet, November 1996 posted on The Smitten Kitten Blog

Photo by: blogs.babble.com

Photo by: blogs.babble.com

Three cans of black beans (about 4 1/2 cups), drained and rinsed
1 c. drained diced tomatoes
1 1/4 c. chopped onion
1/2 c. minced shallot
4 garlic cloves minced (I would substitute jar garlic)
1 T. plus 2 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 c. beef broth
1 can pumpkin
1/2 c. dry Sherry
1/2 lb. cooked ham, diced
3 to 4 T. Sherry vinegar

In a food processor, puree beans and tomatoes. In a stock pot/Dutch oven, cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onions is softened. Stir in bean mixture. Add broth, pumpkin, and Sherry until well combined. Simmer uncovered, stirring occasionally f0r 25 minutes, or until thick enough to coat the back of a spoon. Just before serving, add ham and vinegar to soup, stirring, until thoroughly heated. Makes 9 cups.

Note – We ate this with crackers and corn bread muffins. Original recipe suggest sour cream or pumpkin seeds.

Carli’s Chili

A few months ago, we did a soup fundraiser at our Komen office for Breast Cancer Awareness Month. My boss made this yummy chili recipe. I think the trick to the success of this recipe is beer, coffee, and brown sugar.

Komen staffChili by Carli Good
2 T. vegetable oil
2 onion, chopped
3 cloved garlic, minced
1 pound ground beef
3/4 pound beef sirloin cubed
1 can diced tomatoes
1 can of dark beer
1 c. strong brewed coffee
2 cans (6 oz.) tomato paste
1 can beef broth
1/2 c. brown sugar
3 1/2 T. chili powder
1 T. cumin seeds
1 T. unsweetened cocoa
1 tsp. oregano
1 tsp. cayenne pepper
1 tsp. coriander
1 tsp. salt
4 cans kidney beans
4 fresh hot chili peppers, seeded and chopped

Heat oil in a large sauce pan. Cook onion, garlic, ground beef and cubed sirloin in oil for 10 minutes. Mix in diced tomatoes with juice, beer, coffee, tomato paste, broth. Add seasonings, 2 cans of beans, and hot chile peppers. Reduce heat to low and simmer for 1 1/2 hours. Stir in 2 remaining cans of beans and simmer for another 30 minutes. (Copyright Allrecipes.com)

Notes: When I made it for myself, I replaced beef sirloin with ground beef. I added water in place of beer. I didn’t have any peppers so I omited them. I also used three cans of beans. I thought it still tasted good.