Week of 01/04/2021 Instant Pot Texas Red Beef Chili - Farmhouse Delivery

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Week of 01/04/2021

Instant Pot Texas Red Beef Chili

2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 45 minutes

Shirttail Farm Grass Fed Beef Stew Meat, thawed
Farmhouse Kitchen Red Chili Sauce, thawed
Farmhouse Kitchen Pickled Peppers
Farmhouse Kitchen-prepared Strykly Jersey Farm Cheddar Cheese
VRDNT Farm Green Onions, roots trimmed, washed
J & B Farm Cabbage, core and outer leaves removed, washed
Farmshare Austin Carrots, washed, trimmed, peeled (optional)
El Milagro Tostada Chips
Oil of choice
Salt and pepper

Cooking Notes: An electric pressure cooker (Instant Pot) is suggested for this recipe. The amount of
time needed to stew the meat until tender will vary depending on the appliance brand. If you prefer, you
can skip the searing instructions in Step 1. See back for alternative slow cooker instructions.

STEP 1 Adjust the Instant Pot to the Saute setting. While it heats, pat the beef dry with paper towels.
Cut any larger pieces in half so that all pieces are roughly the same size, about 1-inch. Season with salt
and pepper. Sear the beef in oil until browned on all sides. While the beef browns, chop the carrots into
cubes. Add the carrots and red chili sauce to the pot and stir to combine.

STEP 2 Secure the lid and move the valve to the Sealing setting. Press the Pressure Cook button, then
use the +/- button to adjust the time to 25 minutes. When the timer on the Instant Pot beeps, let sit for
10 minutes without disturbing to naturally release pressure. Then, manually release the pressure by
opening the steam valve. Do not hold your hand or look directly over the valve. Use a spoon with a long
handle to carefully move the valve to the Venting setting. Hot, vigorous steam will immediately release.
You will know when the pressure is fully released and it’s safe to remove the lid when the valve stops
hissing and there is no more visible steam.

STEP 3 While the beef cooks, slice the cabbage as thinly as possible and set aside. Chop the green
onions into thin rounds and set aside.

STEP 4 To serve, ladle the beef chili into bowls and garnish with shredded cheddar cheese, chopped
green onions, pickled peppers, and sliced cabbage. Break the tostadas into pieces for scooping the chili
or crumble pieces into the bowl. Enjoy!

Instant Pot Texas Red Beef Chili

4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 45 minutes

STEP 3 While the beef cooks, slice the cabbage as thinly as possible and set aside. Chop the green
onions into thin rounds and set aside.

Enjoy!

STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS
Beef Stew - Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator
overnight.

Red Chili Sauce - Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the
refrigerator overnight.
(Ingredients: chicken stock, roasted tomato, New Mexican Chili, guajillo chili, onion, lime juice, cumin, oregano,
corn tortillas)

Pickled Peppers - Store in the refrigerator. Use within 5 days.
(Ingredients: red bell peppers, green bell peppers, red onion, distilled vinegar, garlic, salt, sugar)

Cheddar Cheese - Store in the refrigerator. Use within 5 days.

Green Onions - Store upright in a glass of water, plastic bag covering the green stalks, in the
fridge.

Tostada Chips - Keep in a cool, dry place in the kitchen until ready to use.

Cabbage - Store in the crisper drawer of the refrigerator. Use within 5 days.

Carrots - Remove top greens, if any. Store carrots in the crisper drawer of the refrigerator, and
use within 5 days.

*Contains dairy inclusive ingredients.
**Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and
shellfish.

ALTERNATIVE SLOW COOKER INSTRUCTIONS
Place a large skillet over medium-heat. While the pan is heating, pat the meat dry with paper towels.
Cut any larger pieces in half so that all pieces are roughly the same size, about 1-inch. Season with salt
and pepper. Sear the meat in oil until browned on all sides, then remove pan from heat. (You may need
to sear the meat in batches depending on the size of your pan.) Add the chili sauce and stir with a
wooden spoon to scrape and loosen the flavorful brown crust that has developed. Add the meat and
sauce to the slow cooker insert. Cook for 4-5 hours on high or 6-7 hours on low. During the last hour of
cooking, add the cubed carrots and cook until tender. Prepare the remainder of the meal as instructed
in Step 3-4.

Kimchi Pork Lettuce Wraps with Sesame Broccoli

2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes

Peaceful Pork or Mockingbird Farm Ground Pork, thawed
Kitchen Pride Mushrooms, washed immediately before use
Farmhouse Kitchen Stir Fry Sauce, stirred well before use
Farmshare Austin Broccoli, washed
Farmhouse Kitchen Sesame Magic
Urban Produce Butterhead Lettuce, rootball discarded
Fruitful Hill Farm Radish, greens and root end trimmed away, washed
Farmhouse Kitchen Kimchi
Oil of choice
Salt and pepper

Preheat oven to 425° F degrees and arrange oven rack to middle position.

STEP 1 Prepare the vegetables. Halve or quarter the mushrooms depending on size; set aside.
Slice the radishes as thinly as possible. Pick, wash and dry whole lettuce leaves. Set lettuce and
radishes in the refrigerator to keep cold and crisp until ready to serve.

STEP 2 Chop the broccoli into small florets and add to a large baking sheet. Toss with oil, salt
and pepper, then roast in the pre-heated oven for 10-15 minutes or until crisp tender. Combine
the roasted broccoli with sesame magic and season with salt to taste.

STEP 3 Meanwhile, place a large saute pan over medium-high heat. Add oil and ground pork,
breaking it up with a wooden spoon into small crumbles. Season with salt and pepper, and
saute until browned and juices have almost evaporated, about 8 minutes. Add mushrooms and
continue to stir fry until softened, about 3 minutes. Add stir fry sauce and kimchi to taste. Stir
to combine and warm through. Season with additional kimchi, salt and pepper to taste.

STEP 4 To serve, spoon kimchi pork into 1 or 2 overlapping lettuce leaves. Garnish with thinly
sliced shaved radishes and serve with a side of sesame roasted broccoli.

Enjoy!

Kimchi Pork Lettuce Wraps with Sesame Broccoli

4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes

Preheat oven to 425° F degrees and arrange oven rack to middle position.

STEP 4 To serve, spoon kimchi pork into 1 or 2 overlapping lettuce leaves. Garnish with thinly
sliced shaved radishes and serve with a side of sesame roasted broccoli.

Enjoy!

STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS

Ground Pork - Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the
refrigerator overnight.

Lettuce - Store in crisper drawer of the refrigerator in an airtight container, wrapped in a dry
paper towel. Use within 5 days.

Mushrooms - Store in the refrigerator in the bag in which they came. Use within 5 days.

Radish - Remove/use any tops and trim the root end and store in a jar of water in the
refrigerator. Use within 5 days.

Kimchi - Store in the refrigerator. Use within 5 days.
(Ingredients: napa cabbage, salt, garlic, green onions, ginger, Korean chile flake, coconut aminos)

Stir Fry Sauce - Store in the refrigerator. Use within 5 days.
(Ingredients: coconut aminos, garlic, ginger, green onion, sesame oil, sunflower oil)

Sesame Magic - Store in the refrigerator. Use within 5 days.
(Ingredients: sesame seeds, garlic, chili flake, sesame oil, salt)

*Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and
shellfish.

Roasted Chicken & Couscous with Beet Citrus Salad

2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes

Cooks Venture Pasture-raised Chicken Thighs & Drumsticks, thawed
Certified Organic Couscous
G & S Groves Rio Star Grapefruit, washed
Gundermann Acres Beets, washed, greens and root end trimmed away, peeled
Patty’s Herbs Mint, leaves picked, washed and dried
Farmhouse Kitchen Balsamic-Citrus Vinaigrette, stirred well before serving
Farmhouse Kitchen Candied Walnuts
Oil of choice
Salt and pepper

Preheat oven to 425°F and move rack to middle position

STEP 1 Bring ¾ cup of water, a big pinch of salt, and 1 tbsp. oil to a boil. Add couscous, cover
with a lid, and turn heat to low. Cook for two minutes and then remove from heat. Allow to sit
for 15 minutes. Fluff couscous with a fork. Keep covered until ready to serve.

STEP 2 Meanwhile, prepare the beets. Chop the peeled beets into small cubes, about ½-inch
pieces. Add to a baking sheet and toss with oil, salt and pepper. Roast for 20 minutes or until
tender and easily pierced with a fork.

STEP 3 Place a large oven-proof skillet over medium heat. While the pan heats, pat the
chicken dry with paper towels and season with salt and pepper. Add oil and lay the chicken in
the pan skin-side down. Let the chicken brown without flipping, about 8 minutes. Turn the
chicken over and add to the oven. Bake the chicken for 15 minutes or until the internal
temperature of the chicken reaches 165° F degrees when measured at the thickest part.

STEP 4 As the chicken and beets roast, prepare the grapefruit. Trim the ends, cutting just deep
enough to expose the flesh. Set the grapefruit on either of the cut ends to stabilize and then use
a sharp knife to cut downward, following the shape of the fruit. After removing the rind and
white pith, turn the grapefruit on its side and slice into approximate ½-inch thick rounds, then
into smaller bite sized pieces. Alternatively, slice in between the membranes for supremes,
depending on your comfort level. Remove any seeds, as needed, and set aside.

STEP 5 Serve the roasted chicken with the couscous topped with roasted beets, grapefruit,
candied walnuts and freshly torn mint. Drizzle with balsamic-citrus vinaigrette.

Enjoy!

Roasted Chicken & Couscous with Beet Citrus Salad

4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes

Preheat oven to 425°F and move rack to top and middle position

STEP 1 Bring 1.5 cups of water, a big pinch of salt, and 1 tbsp. oil to a boil. Add couscous, cover
with a lid, and turn heat to low. Cook for two minutes and then remove from heat. Allow to sit
for 15 minutes. Fluff couscous with a fork. Keep covered until ready to serve.

STEP 3 Place a large oven-proof skillet over medium heat. While the pan heats, pat the
chicken dry with paper towels and season with salt and pepper. Working in batches, add oil to
the pan, then lay the chicken skin-side down. Let the chicken brown without flipping, about 8
minutes. Turn the chicken over and add to the oven. Bake the chicken for 15 minutes or until
the internal temperature of the chicken reaches 165° F degrees when measured at the thickest
part.

STEP 5 Serve the roasted chicken with the couscous topped with roasted beets, grapefruit,
candied walnuts and freshly torn mint. Drizzle with balsamic-citrus vinaigrette.

Enjoy!

STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS

Bone-in Chicken Thigh & Drumsticks - Keep frozen until 24-48 hrs before ready to use. Thaw
in a bowl in the refrigerator overnight.

Couscous - Keep in a cool, dry place in the kitchen until ready to use.

Beets - Store in refrigerator, loosely wrapped in a plastic bag. Use within 5 days.

Grapefruit - If using within 1-2 days, store in a cool, dry place in the kitchen. Otherwise, store
in the refrigerator until ready to use.

Mint - Trim stems, store upright in a small glass of water and cover leaves with a small plastic
bag. Store in the refrigerator, use within 5 days.

Candied Walnuts - Keep in a cool, dry place in the kitchen until ready to use.
(Ingredients: walnuts, egg whites, sugar, salt)

Balsamic-Citrus Vinaigrette - Store in the refrigerator. Use within 5 days.
(Ingredients: lemon juice, lime juice, orange juice, white balsamic vinegar, sugar, red onion, canola oil, salt,
pepper)

*Contains gluten, egg and nut (walnut) inclusive ingredients.
**Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.

Winter Gem Salad with Carrot Ginger Soup

2 SERVINGS | HANDS ON TIME: 20 minutes | TOTAL TIME: 30 minutes

Gundermann Acres Beets, trimmed, washed and peeled
Farmshare Austin Carrots, trimmed, washed and peeled (optional)
Farmhouse Kitchen Red Wine Vinaigrette, stirred well before use
G & S Groves Oranges, washed
Fruitful Hill Farm Radishes, greens and root end trimmed, washed
Texas Farm Patch Red Leaf Lettuce, washed and rinsed well, dried
Deep Ellum Blue Cheese
Farmhouse Kitchen Spiced Pecans
Farmhouse Kitchen Carrot-Ginger Soup, thawed
Oil of choice
Salt and pepper

Preheat oven to 400° F degrees and arrange oven rack to middle position.

STEP 1 Chop the beets and carrots into 1-inch pieces. Add to a foil lined baking sheet and toss
with oil, salt and pepper. Roast for 20-25 minutes or until tender, turning once midway
through with a spatula. Transfer the roasted vegetables to a bowl and immediately combine
with half of the vinaigrette. Set aside to cool.

STEP 2 Meanwhile, prepare the remaining vegetables. Tear or roughly chop the washed
lettuce into bite sized pieces and slice the radishes into thin half moons. Set the lettuce and
radishes aside in a large bowl. Trim the ends from the oranges, cutting just deep enough to
expose the flesh. Set the orange on either of the cut ends to stabilize and then use a sharp knife
to cut downward, following the shape of the orange. Cut just deep enough to remove the rind
and white pith, without removing too much of the flesh. After removing the rind and pith, turn
the orange on its side and slice into ½-inch thick rounds, then into smaller bite sized pieces.
Alternatively, slice in between the membranes for supremes, depending on your comfort level.
Remove any seeds, as needed, and set aside.

STEP 3 Add the carrot-ginger soup to a saucepan over medium heat. Bring the soup to just a
boil, then reduce to low heat and simmer for 3 minutes. Season with salt and pepper to taste,
and cover until ready to serve. Roughly chop spiced pecans and set aside.

STEP 4 Immediately before serving, dress the lettuce and radishes with remaining vinaigrette,
salt and pepper to taste. Add the dressed salad to serving plates and top with roasted beets and
carrots, oranges, crumbled blue cheese, and spiced pecans. Serve with warm carrot-ginger
soup.

Enjoy!

Winter Gem Salad with Carrot Ginger Soup

4 SERVINGS | HANDS ON TIME: 20 minutes | TOTAL TIME: 30 minutes

Preheat oven to 400° F degrees and arrange oven rack to middle position.

Enjoy!

STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS

Beets - Store in refrigerator, loosely wrapped in a plastic bag. Use within 5 days.

Oranges - If using within 1-2 days, store in a cool, dry place in the kitchen. Otherwise, store in
the refrigerator until ready to use.

Carrots - Remove top greens, if any. Store carrots in the crisper drawer of the refrigerator, and
use within 5 days.

Radishes - Remove/use any tops and trim the root end and store in a jar of water in the
refrigerator. Use within 5 days.

Lettuce - Store in crisper drawer of the refrigerator in an airtight container, wrapped in a dry
paper towel. Use within 5 days.

Spiced Pecans - Store in the refrigerator. Use within 5 days.
(Ingredients: pecans, egg whites, salt, black pepper, smoked paprika, garlic powder, ground thyme, brown sugar)

Red Wine Vinaigrette - Store in the refrigerator. Use within 5 days.
(Ingredients: red wine vinegar, dijon mustard, oregano, canola oil, salt, pepper)

Blue Cheese - Store in the refrigerator. Use within 5 days.

Carrot-Ginger Soup - Store in the refrigerator. Use within 5 days.
(Ingredients: carrots, onion, ginger, turmeric, vegetable stock, salt, pepper)

*Contains dairy, egg, and nut inclusive ingredients.
**Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and
shellfish.

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