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4B Daily News – Tuesday, January 28, 2014 BULL & GELDING SALE Beef, Farro and Prune Overnight Stew By The Washington Post This dish is a personal modern version of the traditional stews. It can be done in the slow cooker; do not skip the bean-soaking and searing steps. Skin-on fava beans are available where Goya dried products are sold, and at Middle Eastern markets. BEEF, FARRO & PRUNE OVERNIGHT STEW Makes about 12 1/2 cups (6 to 8 servings) MAKE AHEAD: The fava beans need to soak overnight. The stew needs to slow-cook overnight in the oven for 8 hours. It tastes even better after a day or two of refrigeration. For a breakfast bonus, place whole eggs on top of the stew and bake them with it overnight. The egg whites will become light brown in color, and the yolks will be very creamy. Serve the eggs sliced, seasoned with salt and pepper. 8 ounces dried fava beans (not split fava, but skin-on) 1 (2-pound) boneless beef chuck roast 4 1/2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 4 tablespoons olive oil 1 yellow onion, KENTS MEATS & GROCERIES We EBT accep Car t ds ATM 8080 AIRPORT ROAD • 365.7194 or 365.4322 OPEN 7 DAYS 6am-10pm chopped 12 ounces uncooked farro (a generous 2 cups) 1/4 teaspoon freshly grated nutmeg Homestyle Cooking Prather Ranch Choice Natural Beef 1/4 teaspoon ground cardamom 2 tablespoons tomato paste 10 pitted prunes EXPERIENCE WHITMORE!!!! Local and Organic Farm Fresh Produce Located about 30 minutes east of Redding in a beautiful serene setting.Temperatures are cooler in summer with elevations ranging from approx. 1500 ft. to 3000 ft. Some snow in winter depending on your elevation. If you are looking for a slower pace, privacy, beautiful trees and views give me a call for an appointment to view these properties. www.kentsmeats.com info@kentsmeats.com WELCOME BULL SHIPPERS Gas & Diesel Propane BENNY BROWN'S RED BLUFF DODGE JEEP CHRYSLER RAM 530-366-3166 www.RedBluffdodge.com YEAR ROUND CREEK FRONTAGE 20 acres on year round Mill Creek- 3 bedroom 2 bath home with deck overlooking creek and small pond. 24 X 48 metal shop, animal enclosure and corral, 2 structures for hay storage or rv's, sprinkler irrigation from creek and fenced for animals. Very private and backs to approx. 500 acres of PG&E land. $329,000. MLS # 14-84. END OF ROAD PRIVACY 5 ACRES and an exceptionally well maintained, 1705 sq. ft.,3 bedroom 2 bath home built in 1997. Spacious great room with vaulted ceilings, central heating, wood stove on brick hearth and kerosene monitor heat. Flooring is laminate and wall to wall carpets, garden tub, whole house fan and patio overlooks fenced area for your animals. Short on furniture? Most furnishings are for sale too. $252,000. MLS# 14-233. 2 (3-inch) cinnamon sticks (may substitute 1 teaspoon ground cinnamon) 5 cups water, at room temperature Place the fava beans in a bowl and cover with water to soak overnight. Drain. Preheat the oven to 200 degrees. Have a narrow, deep ovenproof pot with a tight-fitting lid at hand; the food should fit in snugly. The pot should be about 9 inches across, with a capacity of a little over 4 quarts. Use paper towels to pat the meat dry. Season all over with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat the oil in the pot over medium-high heat. Once the oil shimmers, add the meat and sear for about 3 minutes on each side. Transfer to a plate. Reduce the heat to medium; add the onion and stir to coat. Cook for about 10 minutes or until the onion has softened and picked up some color. Remove the pot from the heat. Add the farro, fava beans, the remaining 3 1/2 teaspoons of kosher salt and the remaining teaspoon of pepper, the nutmeg and cardamom; mix well. Stir in the tomato paste and prunes until well incorporated. Push the farro mixture to one side so you can return the seared beef to the pot alongside it. Place the cinnamon sticks on top of the meat. Add the water, which should just about cover what's in the pot. Bring to a boil over medium-high heat; skim off and discard any foam that rises to surface. Remove from the heat. Cover the pot tightly with aluminum foil, then seal with the pot's lid. Slow-cook in the oven for 8 hours or overnight. Uncover and taste for seasoning. Discard the cinnamon sticks. Serve hot; or cool completely, cover and refrigerate for a day or two. NUTRITION Per serving (based on 8): 480 calories, 36 g protein, 55 g carbohydrates, 14 g fat, 3 g saturated fat, 65 mg cholesterol, 1190 mg sodium, 13 g dietary fiber, 7 g sugar GO GREEN!! Exceptional home on 10 acres featuring an open floor plan with high ceilings, skylights and a solarium entry. Split bedroom floor plan with two master bedrooms, central heating, wood stoves, and nice covered patio. Breezeway to the two car garage. Nice work shop with wood stove, area plumbed for RV and an extremely private setting that backs to a large ranch and timber land. Solar and wind generators make seller's average PG&E bill around $40. per month. $369,000. MLS# 14-236. Agent: Phyllis Parker lic#01139319 Banner Real Estate 530-941-0263 Eric Jablonowski Owner 530-366-3166 • www.RedBluffdodge.com 545 Adobe Rd., Red Bluff Jeep Se Habla Español All offers for a limited time. Not all buyers will qualify for individual programs. See Red Bluff Chrysler/Jeep/Dodge/Ram for complete details and vehicle qualifications for all currently running programs. 0% and 1.9% APR financing are not applicable on these new selected models. All prices plus government fees and taxes, any finance charge, any dealer document, preparation charge, and any emission charge. Subject to prior sales & credit approval. Some vehicle images in this ad are for illustration purposes only and may vary from actual vehicle. Ad expires 2/4/14. 530-416-0425 Fax: 530-527-2102 Phone: norcaltreeexpert@yahoo.com www.norcaltreeexpert.com Lic#987325 Workers Comp Insured & Bonded Community Clip? e-mail: clerk@redbluffdailynews.com or Fax: 527-9251 • Shape • Trim • Lot Clearing • Hazard Tree Removal • Fire Breaks • Stump Grinding