Coach Johns gets a little fancy for Northwestern week…
- 2 Tbsp cooking oil, divided
- 2 lb beef round roast
- 1 large onion, sliced into thin wedges
- 2 large carrots, cut into 2 inch pieces (split in half if they
- 8 oz red potatoes, skin-on, quartered
- 1 14.5 oz can reduced-fat/sodium chicken broth
- 6 oz tomato paste
- 1 cup red wine
- 4 clove garlic, minced
- 1 sprig rosemary (or 1 tsp dried)
- 2 sprigs each thyme, and oregano (or 1/2-1 tsp each dried)
- 2 Tbsp cornstarch
- 1 cup spinach leaves, chopped
- 1 cup basil leaves, chopped
- Heat 1 Tbsp oil in a large pan over high heat until very hot.
- Cut roast into 2-inch chunks and season with salt and pepper.
- Add half of the meat to the pan, searing for 1-2 minutes, until nicely browned, before flipping or stirring.
- Sear for another 2 minutes and use a slotted spoon to transfer meat to the crock.
- Repeat for remaining meat.
- Add onion, potatoes, carrots to the crock pot.
- Add the chicken broth, wine, and tomato paste (I dropped it in by the spoonful and let it distribute while cooking).
- Top with garlic and herbs.
- Cook on low for ~8 hours.
- At the end of the cooking time, remove 1/4 cup cooking liquid and whisk in cornstarch until smooth.
- Stir slurry into the crockpot, cover, and let cook for ~20 minutes.
- Stir in the spinach and basil and serve.
Original source: http://www.jasonandshawnda.com/foodiebride/archives/10134/
“This is what a funny talker looks like….”
Most of the coaches are headed out of Bloomington on the road for some serious recruiting with the bye week — Lexy gets’m fixed up with some serious carb loading:
- 1 pound (16 ounces) ground beef
- 1/2 cup diced white onion
- 1 teaspoon minced garlic
- 1 (24 ounce) jar spaghetti sauce
- 1/2 cup water
- 1 (15 ounce) container ricotta cheese
- 2 cups mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 whole egg
- 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
- 6 uncooked lasagna noodles
- In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
- Add spaghetti sauce and water and simmer for about 5 minutes.
- Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
- Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don’t fit exactly break them to fit) and cheese mixture and meat sauce.
- Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
- Do not overcook and don’t try to speed up the process by cooking it on high.
- 7Works best with a 4 to 6 quart size slow cooker.
Click on the logo to head over to CrimsonCast for the real fake answers about the Ball State game…
Coach Wilson points out the three media cats that actually went to Foxboro…
* Adam Jacobi’s Big Ten Football: How a 5-8 Team Makes the 2013 Rose Bowl on Bleacher Report
Sure, you say it’s a cute little fantasy scenario about the Hoosiers lucking into the Rose Bowl, but what it really comes off as is pretty fucking poorly-written condescension.
* The whole damn OverThePylon.net website this week
That’s right — it’s a Ball State football fansite. They say there’s a fetish for pretty much just about fucking everything and this proves it. Honestly, you can’t fault the dude for his enthusiasm, knowledge, and opinions, but an “IU Hate Week”? Good luck with that.
Check out what the OTP.net dude said talking with the Crimson Quarry blog.
…and finally, from right in Bloomington:
* “Game Time is Nap Time” from The Odyssey IU, the campus Greek community newspaper
Listen up, Tyler Van Douchenberg, if you’re looking to help improve the impression that members of Greek-lettered community make to others in Bloomington, don’t write stupid shit like this…
Hey Ft. Wayne — I thought we had a good thing going… (DiPrimio… we’re still cool…)
RB Coach McCollough delivers big — just like his cats on Saturday:
Roasted Pork for Tacos
4 pounds pork shoulder roast or tenderloin
2 (4 ounce) cans diced green chilies, drained
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning (used a whole envelope, Old El Paso dry taco seasoning)
2 teaspoons minced garlic
1 1/2 teaspoons salt, or to taste
Add 1 can of chicken stock, to keep it moist*
Put the roast in the crock pot. Dump in all other ingredients. Cook on low Cook for as long as you want to… but at least 6 hours. Cook overnight and it will literally fall apart.
Serve with hard taco shells or soft tortillas and all the usual taco fixins’ — a vinegar based cole slaw makes a great topping or side!