One of the benefits of being a foodie and a chef is the privilege to attend industry trade shows. Unlike other industries who conference in huge convention centers with rows and rows of tangible and intangible inedible products and services, my industry hosts mega-events featuring produce, meats, cheeses, confections, snacks and anything edible that you find when you shop in department, specialty or grocery stores.
Put in simple terms, these conferences are food fests on steroids. I get to eat and eat while hobnobbing with those people who I find most fascinating. I also get to discover new products.
At a convention a few weeks ago, I discovered Soo Foo, “The Mighty Grains with a Strange Name.” This organic combination of brown rice, green, black and brown lentils, rye and wheat berries, oats, barley and buckwheat pack a whopping 6 grams of protein and 3 grams of fiber per ¼ cup dry product.
Serving suggestions include putting it in chili, sprinkle on a salad, stir into soups, scramble into eggs, pair with fish or poultry, toss with tofu, eat like oatmeal, and wrap in a tortilla. The product is cholesterol free, 100% nutritious, has no additives, preservatives or artificial flavors and is just delicious.
I served Soo Foo with my crock pot short ribs and together they provided a dinner with leftovers for days! You can pick Soo Foo up at Whole Foods Market in Valencia.
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Slow Cooked and Recooked Beef Short Ribs
1 cup flour
1 Tablespoon salt
½ Tablespoon pepper
2 ½ pounds boneless short ribs or 3 ½ pounds bone-in short ribs
¼ cup olive oil
1 cup chopped onions
1 cup of broth (beef is best, but chicken or veggie or even water is ok)
¾ cup red wine vinegar
¾ cup brown sugar
2 Tablespoons catsup
2 Tablespoons Worcestershire sauce (or Liquid Aminos)
2 Tablespoons minced garlic
1 teaspoon chili powder (more or less depending on the spice you want)
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Put flour, salt and pepper in a plastic bag, add ribs and toss to coat. Preheat a large skillet on medium flame then add the olive oil.
When hot, brown the ribs in batches and then place into the crock of a slow cooker coated with cooking spray. When finished browning ribs, cook the garlic and onions until soft. Add the remaining ingredients and stir to combine. Pour the onion mixture over the ribs and set the slow cooker on low for 6-8 hours.
When the ribs are fork tender, remove from the heating element and let cool. Put the meat with all the juices in a container and put into the fridge overnight. You can eat the ribs at this point but they are much better the second day.
When you are ready to reheat the ribs, scrape the fat off the top and reheat in the microwave or in a pot on the stove until heated through. Serve over rice or Soo Foo.
Source: Santa Clarita News