.................. Cooking with Barry & Meta

Eck Roast — “Not Your Grandma’s Pot Roast” as featured in KANSAS! magazine

An article about Eck Agriculture appears in the lastest (2024, vol. 80, issue 3) of KANSAS! magazine — A Reimagined Roast, Straight from the Ranch (pp. 26-29).

This assemble-and-forget recipe, an Eck family favorite, goes in the slow cooker early in the morning and is ready to eat in the evening. Instead of serving pot roast with potatoes and carrots, the way Grandma used to do it, they use it for roast beef sandwiches, burritos, quesadillas, Shepard's Pie and beef and noodles.

Many of the flavor additions help tenderize the roast that is considered a less-tender cut of beef. Slow cooking also helps in the tenderization process, helping to create flavor-packed morsels of beef.

Darrin thinks the only thing that would make this roast any better is if they could package the rub and bottle the sauce so he could quickly throw the recipe together early in the morning.

Barry and I first tasted this roast at a farm expo where Darrin and Beth offered samples. It was a great marketing technique as we bought a roast and have been making Beth Covington’s recipe every since.

Enjoying an Eco roast beef dinner with the Brown family.

Eck Roast — “Not Your Grandma’s Pot Roast” Yield: Bone-in beef chuck pot roasts will yield 2 to 2-1/2 three-ounce servings of cooked, trimmed beef per pound

INGREDIENTS
3 to 3 ½ pounds Eck Beef Roast (Pike’s Peak or heel of the round, chuck, rump, etc.)

2 teaspoons kosher salt (approx..)

1 teaspoon (approx.) black pepper

2 tablespoons (approx..) seasoning of choice as needed to liberally rub roast (Trager’s Beef Rub, Kinder’s Steak Blend, or Daddy Hinkle’s)

2 to 3 tablespoons olive oil, or enough to coat the bottom of pan

1 medium sweet onion, sliced into wedges

1 tablespoon minced garlic

1 1/2 cups boiling water

1 tablespoon Better Than Bouillon’s Roasted Beef Bouillon

1/4 cup soy sauce (low sodium)

1/4 cup Worcestershire sauce

1/4 cup Hoisin sauce

1 tablespoon cornstarch + 1 tablespoon cold water

DIRECTIONS

1. Liberally cover both sides of roast with salt, pepper, and your favorite seasonings.

2. Heat olive oil in a skillet on medium high heat. Add roast and sear until browned on all sides, approximately 2 to 3 minutes per side. This adds a nice bark to your roast and really imparts a rich flavor into the meat.

3. Place roast in slow cooker. Add one medium sweet onion, sliced into wedges, and 1 tablespoon of minced garlic.

4. Mix boiling water, beef base, soy sauce, Worcestershire sauce, hoisin sauce. Pour over the roast.

5. Cook on low for 6- 8 hours.

6. Remove meat from crockpot, trim fat, and shred. Reserve cooking liquid.

7. Make thickening sauce: Combine 1 T cornstarch into 1 T cold water. Mix into 1 cup of reserved cooking liquid (For thicker sauce, use 2 tablespoon corn starch) Add any desired additional seasonings.

8. Return shredded meat and sauce to crockpot. Let sauce thicken (use low or warm setting) for 30 to 45 minutes.

Article appears in the 2024, vol. 80, issue 3 of KANSAS! magazine — A Reimagined Roast, Straight from the Ranch (pp. 26-29)

Original Eck recipe provided at the Farm Expo.

Recipe without photos . . . Eck Roast — “Not Your Grandma’s Pot Roast” Yield: Bone-in beef chuck pot roasts will yield 2 to 2-1/2 three-ounce servings of cooked, trimmed beef per pound

INGREDIENTS
3 to 3 ½ pounds Eck Beef Roast (Pike’s Peak or heel of the round, chuck, rump, etc.)

2 teaspoons kosher salt (approx..)

1 teaspoon (approx.) black pepper

2 tablespoons (approx..) seasoning of choice as needed to liberally rub roast (Trager’s Beef Rub, Kinder’s Steak Blend, or Daddy Hinkle’s)

2 to 3 tablespoons olive oil, or enough to coat the bottom of pan

1 medium sweet onion, sliced into wedges

1 tablespoon minced garlic

1 1/2 cups boiling water

1 tablespoon Better Than Bouillon’s Roasted Beef Bouillon

1/4 cup soy sauce (low sodium)

1/4 cup Worcestershire sauce

1/4 cup Hoisin sauce

1 tabespoon cornstarch + 1 tablespoon cold water

DIRECTIONS

1. Liberally cover both sides of roast with salt, pepper, and your favorite seasonings.

3. Place roast in slow cooker. Add one medium sweet onion, sliced into wedges, and 1 tablespoon of minced garlic.

4. Mix boiling water, beef base, soy sauce, Worcestershire sauce, hoisin sauce. Pour over the roast.

5. Cook on low for 6- 8 hours.

6. Remove meat from crockpot, trim fat, and shred. Reserve cooking liquid.

8. Return shredded meat and sauce to crockpot. Let sauce thicken (use low or warm setting) for 30 to 45 minutes.

Muesli . . . a favorite on our Viking British Isles cruise

I’ve made Muesli off and on over the years but Barry has never been much interested. Attributed to a Swiss doctor, it is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice. On our recent British Isles cruise, he tried it and liked it. Since then I have been making a version similar to the one on the ship.

Above: A bowl of ready-to-eat Muesli topped with fresh fruits, sunflower and pumpkin seeds.

Below: Prepare Muesli, ready to be refrigerated overnight.

Muesli
1 cup rolled oats

1/3 cup chopped pecans (or other nuts of choice)

1/3 cup craisins, raisins or dried cherries

1/3 cup flaked coconut

3 tablespoons ground flaxseed

1/2 teaspoon ground cinnamon

Pinch of kosher salt

1 apple, cored & grated

Milk – begin with 1/2 cup and add more to created a creamy mixture (about 1 ½ cups+) - I used whole

1/2 cup plain Greek yogurt

1 teaspoon lemon or orange juice

1 teaspoon vanilla

Toppings: Seeds, additional nuts, granola, dried or fresh fruits, etc; additional milk if desired

Stir together the oats, pecans, dried fruit, coconut, flax, cinnamon and a pinch of salt.
Stir in the grated apple.
In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Add additional milk to create a creamy texture. (I like it creamy so add lots of extra milk as it absorbs the liquid as it sets.) Cover and place in the fridge overnight. (It keeps several days.)
In the morning, stir and top with your desired toppings.

Irish Soda Bread Scones

Irish Soda Bread Scones seemed fitting for this year’s St. Pat’s dinner. I actually added the fluffy, lightly sweetened scones to a tray along with butter, honey and jelly for an after-dinner sweet treat. We'll have the rest tomorrow morning. The recipe (with adjustments) is from A Beautiful Plate blog. See my Make-Ahead Tip in step #11. Instead of regular raisins, use the golden variety, or try raisins or currants.

Irish Soda Bread Scones Make about 7-8 (2-inch in diameter) scones

Scones:

2 cups (240 g) unbleached all-purpose flour plus more for dusting

1/4 cup (50 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

4 tablespoons (2 oz; 60 g) very cold unsalted butter cut into ½-inch cubes

3/4cup (180 mL) cold buttermilk, cut into small cubes

1 large egg

1/3 packed cup plump raisins

Egg Wash—whisk together:

1 large egg

1 teaspoon milk

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Coarse sugar for sprinkling on top

Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal.
Place the bowl in the freezer for 5 minutes to chill.
In a large measuring cup, whisk together the cold buttermilk and egg.
Remove the flour mixture from the freezer. Stir in the raisins.
Create a well in the center of the dry ingredients and add the buttermilk mixture.
Using a Danish whisk or wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry.
Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
Above: Dough when it was first dumped out.
Below: Dough after it has been gently kneaded.
Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 7 to 8 scones total.
Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. (Make- Ahead Tip: At this point I covered the scones with plastic wrap and set them in the refrigerator for a couple of hours so I could serve them warm from the oven.)
Lightly brush the tops of the scones with egg wash and generously sprinkle with coarse sugar.
Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
Bake until golden in color, about 10 to 12 minutes.
Transfer the scones to a wire rack.

Note: Scones can be reheated in a 325ºF oven (160ºC) for about 10 minutes, or warmed briefly in the microwave.

Above: Becki & Kevn joined us for dinner.
Below: The rest of the meal: corned beef & cabbage,
mashed potatoes & cucumber salad.

Recipe without photos . . . Irish Soda Bread Scones Make about 7-8 (2-inch in diameter) scones

Scones:

2 cups (240 g) unbleached all-purpose flour plus more for dusting

1/4 cup (50 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

4 tablespoons (2 oz; 60 g) very cold unsalted butter cut into ½-inch cubes

3/4 cup (180 mL) cold buttermilk, cut into small cubes

1 large egg

1/3 packed cup plump raisins

Egg Wash—whisk together:

1 large egg

1 teaspoon milk

-----

Coarse sugar for sprinkling on top

Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal.
Place the bowl in the freezer for 5 minutes to chill.
In a large measuring cup, whisk together the cold buttermilk and egg.
Remove the flour mixture from the freezer. Stir in the raisins.
Create a well in the center of the dry ingredients and add the buttermilk mixture.
Using a Danish whisk or wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry.
Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 7 to 8 scones total.
Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. (Make- Ahead Tip: At this point I covered the scones with plastic wrap and set them in the refrigerator for a couple of hours so I could serve them warm from the oven.)
Lightly brush the tops of the scones with egg wash and generously sprinkle with coarse sugar.
Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
Bake until golden in color, about 10 to 12 minutes.
Transfer the scones to a wire rack.

Note: Scones can be reheated in a 325ºF oven (160ºC) for about 10 minutes, or warmed briefly in the microwave

Classic Snickerdoodles

Straight from the pages of my vintage copy of Betty Crocker Cookbook, this is another recipe that was requested for the Women of Excellence reception. The current day Betty Crocker website also includes this recipe and they explain, "What sets Snickerdoodles apart is that they are rolled in a mix of cinnamon and sugar. They also include cream of tartar, which gives the cookie its signature texture and flavor."

Snickerdoodles were one of the cookies served at the
Democratic Women of Excellence awards ceremony.

Classic Snickerdoodles Makes 46 to 48 cookiesHide

1 1/2   cups granulated sugar  

1/2   cup (1 stick) butter, softened

1/2   cup shortening  (Crisco)

2   eggs

 2 3/4   cups all purpose flour  

2   teaspoons cream of tartar  

1   teaspoon baking soda

1/4 teaspoon salt

----

1/4   cup granulated sugar  

2   teaspoons ground cinnamon

Preheat oven to 400°F.  
Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl.  
Stir in flour, cream of tartar, baking soda and salt.  
Mix 1/4 cup sugar and the cinnamon.  
Shape dough into 1 1/4-inch balls.
Roll balls in cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.  
Bake 8 to 10 minutes or until set.
Remove from cookie sheet to wire rack.

Mamie Eisenhower's Sugar Cookies

Living in the town where President Dwight David Eisenhower grew up and catering at the Eisenhower Center for several years, I've made Mamie's sugar cookie recipe more than once. This time it was for a special Abilene reception for Women of Excellence, an event planned by the Dickinson County Democratic Party. I used pink colored sprinkles as that was Mamie's favorite color.

Mamie's pink sugar cookies are display on the 3-tier stand.

Mamie Eisenhower's Sugar Cookies Yield: About 2 1/2 – 3 dozen depending on size of cutter
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon milk or cream

Colored sugar for sprinkling

Combine the butter and sugar in a mixing bowl. Beat on medium speed with an electric mixer until fluffy. With the mixer running, add the egg yolks and vanilla.
Sift the flour, salt, and baking powder into a bowl. With the mixer running, slowly add the flour mixture and the cream to the butter mixture.
Cover the bowl and place in the refrigerator to chill for one hour.
Preheat the oven to 375 degrees F.
Turn the cookie dough out onto a lightly floured surface. Roll out the dough and then cut as desired with cookie cutters. Place the cookies on a baking sheet. Sprinkle with colored sugar.
Place the baking sheet in the oven and bake at 375° F for 10 to 12 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes then transfer the cookies to a wire rack. Let cool completely then store in an airtight container.
Variation: instead of the colored sugar, bake the cookies plain and then when cool spread with frosting or a powdered sugar glaze as desired.

Peanut Butter Temptations

I believe my mom found this recipe in Southern Living . . . but don’t quote me on that. My catering students at Abilene High School made them for cookie receptions, I made them at holidays and for other special occasions. However, it’s been awhile since I made the last batch. I bought mini peanut butter cups. It was either that or the regular-sized candy bar size, and I swear they have been reduced in size! However, I was delighted that they come unwrapped. These cookies are always a favorite—a special treat but they are really quite easy . . . especially now that that I don’t have to unwrap each and every piece of candy.

Peanut Butter Temptations were added to the dessert buffet offering for the Democratic Women of Excellence award ceremony held at the Seelye Mansion.

Peanut Butter Temptations Yield: 4 dozen

1/2 cup softened butter

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups all-purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

----

48 miniature peanut butter cups

Preheat oven to 350°F.
Cream butter, peanut butter, sugars, egg & vanilla.
Stir in dry ingredients until blended.
Roll dough into 1” balls (4 dozen in all).
Press into mini muffin tins (1 1/2”).
Bake 10 to 12 minutes.
Remove from oven & IMMEDIATELY press one miniature peanut butter cup into a hot cookie crust.
Cool slightly before removing cookies from muffin tins.

Recipe without photos . . .

Peanut Butter Temptations Yield: 4 dozen

1/2 cup softened butter

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups all-purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

----

48 miniature peanut butter cups

Preheat oven to 350°F.
Cream butter, peanut butter, sugars, egg & vanilla.
Stir in dry ingredients until blended.
Roll dough into 1” balls (4 dozen in all).
Press into mini muffin tins (1 1/2”).
Bake 10 to 12 minutes.
Remove from oven & IMMEDIATELY press one miniature peanut butter cup into a hot cookie crust.
Cool slightly before removing cookies from muffin tins.

Slow Cooker WHITE CHICKEN CHILI as featured in KANSAS! Magazine, vol 80, 2024

The latest issue of KANSAS! (2024 / vol 80 / issue 2 ) has been released; the Taste section focuses on food policies during the Eisenhower years. Cited in the article is Jennifer Ifft, an agricultural economist at Kansas State University, who was a presenter at one of the the monthly Eisenhower Foundation’s Lunch & Learn series. Titled, “Freedom from Hunger,” the article reveals how the president from Kansas helped sustain a farm and food policy legacy that contines today with the SNAP program. K-State Research and Extension provided an EZ Does IT Recipe, just one in a collection of recipe as their website.

Scan of the magazine photo; photographer Brian Goodman

EZ Does IT Recipe — Designed as a part of SNAP-Ed by K-State Research and Extension, these recipes are great for anyone looking for nutrition-inspired dishes that are easy-to-make and budget friendly. Their “Cook” page offers up this advice, “You will become more skilled, relaxed, versatile and organized the more you cook. Cooking is a healthy habit that’s worth forming.” Recipes include instructions for proper food handling including “Remember to wash your hands with soap and warm water before and after cooking.”

Note: I tend to "do my own thing" with recipes and this is how I changed this one up ... I sautéed the onions with the chicken and then used the vinegar to deglaze the pan. I did not drain the beans so I cut back on the other liquids called for in the recipe. Also used full fat sour cream and cheese. In addition, I browned the chicken and onions in the Insta-Pot and then used the slow cooking setting to cook the soup, making it a one-pot dish. We deemed the recipe to be absolutely delicious. I made half a batch . . . and wished I'd made the full recipe!

Slow Cooker WHITE CHICKEN CHILI Servings: 8

INGREDIENTS:

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced

DIRECTIONS:

In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes.
In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
Transfer chicken to slow cooker.
Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices.
Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours.
Top each serving with shredded cheese and green onions, if desired.

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein

Recipe without photos . . .

Slow Cooker WHITE CHICKEN CHILI Servings: 8

INGREDIENTS:

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1⁄2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced

DIRECTIONS:

In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes.
In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
Transfer chicken to slow cooker.
Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices.
Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours.
Top each serving with shredded cheese and green onions, if desired.

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein

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