Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
ADVERTISEMENT
Recipe

Braised Short Ribs with Garbanzo Bean Beans and Raisins

serves
prep time: 10
cook time: 302

ingredients

  • garbanzo bean beans:
  • 1 1/2 cups dried garbanzo bean beans
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, quartered
  • 1 celery stalk, halved
  • 1 medium carrot, halved
  • 4 large fresh rosemary sprigs
  • 4 large fresh thyme sprigs
  • 1 teaspoon salt
  • 1/2 cup raisins
  • Short ribs:
  • 8 3 to 4 inch-long meaty short ribs
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 5 large fresh thyme sprigs
  • 3 garlic cloves, unpeeled
  • 1/2 cup Sherry wine vinegar
  • 2 fresh tarragon sprigs
  • 8 hot cherry peppers from jar, drained, left whole

directions

garbanzo bean beans:

Place beans in large saucepan. Add cold water to cover by 2 inches and bring to boil. Remove from heat, cover and let stand 1 hour.

Drain beans. Heat oil in same pan over medium-high heat. Add onion, celery, and carrot, sauté, until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Return beans to pan. Add enough cold water to cover by 2 inches and bring to boil. Reduce heat to medium-low. Simmer beans uncovered until almost tender, about 45 minutes. Add 1 teaspoon salt. Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer. Add raisins, season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)

short ribs:

Preheat oven to 350 degrees. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot. Sauté, until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down. Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes.

Using oven mitts, transfer short ribs to stove top. Spoon fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper.