Posts Tagged ‘Fruit and Vegetable’

a slow cooker Oval Crock Pot

A Slow Cooker Oval Crock Pot (Photo credit: Wikipedia)

Blessed are the meals made in crockpots for those are the days free to go and do and not worry about getting home to make dinner.

Today was a lovely sunny Saturday;  Just the kind of day to clean up the rest of the snow on the walkways, to throw peanuts out to the squirrels and of course with the bright sunshine, I was able to see some more of winter/old radiator  dust!  It was also warm enough for Peter to put the sensor light we bought a couple of weeks ago. The days are growing noticeably longer and so when we went shopping this afternoon to pick up this and exchange that, we stayed out quite late.  Then we stopped by to see our friends Joe and Michael and have a pre-dinner cocktail.  Soooo relaxing and WHY?

Because my supper was already mostly made!  This morning I prepared  a recipe that I had never tried before.  I knew this would be a good night to try it out.  It turned out to be not only amazingly rich, but also economical.  

2 TBS vegetable oil

3 lbs. boneless short ribs cut into 3″ pieces

coarse salt and pepper

1 medium yellow onion diced small ( I used a good size Mayan onion)

1 large carrot diced small (I chopped up quite a few small ones) (the kind that come in a bag already peeled)

1 can (28 oz) whole peeled tomatoes

2 sprigs of oregano or rosemary

Serve with pasta or soft polenta

In a large skillet, heat oil over med-hi.  Season short ribs with salt and pepper.  In batches, cook until browned on all sides, about 10 minutes.  Transfer to ribs to slow-cooker.  Pour off all but 1 TBS of oil and add onion and carrot.  Season with salt and pepper and cook until vegetables are soft, about 3-4 minutes.  Add 1/2 cup of juice from tomatoes, stirring and scraping bits up with wooden spoon.  Transfer veggies and liquid to crockpot and add tomatoes, breaking up.  Add sprigs.  Cover and cook on high till fork tender – 6 hours.  *I only had rosemary and removed them after about 2 1/2 hours).  Skim fat off. Remove meat and shred with 2 forks and return to pot.

 I thought it didn’t look like enough sauce for 1 lb of pasta so I added about 1/2 to 1 cup of a tomato basil sauce and about 1/2 to 3/4 cup of red wine and heated it through in the slow cooker.  My intention was always to serve this Ragu over large shells pasta although I think the recipe may have been meant to be a main meat dish, served with sides of polenta or pasta and a vegetable.  We ate it as a pasta dish with Italian bread and a salad.  It was one of the richest sauces I have ever tasted.  And economical too.  

The costs were: Short ribs – $10.44

 Tomatoes – $1.49

                                      Bag of peeled carrots $1.29

                                      Box of large shells $1.29

                                     Mayan onion $1.00

                                    Italian bread – $1.39

                                   Half bag of salad mix w/dressing – $2.50

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I LOVE TOMATOES and if you’re a follower of this blog you know how often I extoll the virtues of Jersey tomatoes.  So no one should be surprised that eventually this countdown to Christmas blog would find a Foodie gift for tomato lovers.

Look at this wild and crazy cutting board!  Really now, a tomato bleeding all over the counter?  You know I just had to include this in Foodie Gift category.  There are serious Foodie gifts and delicious Foodie gifts and I guess you can put this one in the whimsical category.

Bloody Tomato

Bloody Tomato

Hopefully this isn’t a sign of things to come… But The Splash Chopping Board looks as though it’s bleeding off your countertop.
Designed to remain stable while you work, the durable surface will hold up to all of your cutting needs. And, the ‘drip’ is easily removable for cleaning and storage. Available at The Foodiggity Shop, $18.99.  **

**Excerpted from Foodiggity.com

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The softer, orange-fleshed variety of sweet po...

This is actually a YAM and not a Sweet Potato

I said I wasn’t going to post another recipe today because I am supposed to be preparing my own culinary contributions to the Thanksgiving Day dinner and so I’m not.  However, I just noticed in the New York Times that Mark Bittman wrote an article extolling the virtues of sweet potatoes.  In my 9 days till Thanksgiving recipe posting, I included two recipes for sweet potatoes.  His article is listed below.  Sweet potatoes-Thanksgiving and beyond!


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Don’t want to eat your veggies? That’s just so…what? 50’s? Nowadays everybody knows you just gotta eat a lot of vegetables and this one easy and delicious way to ingest a bunch of vitamins and anti-oxidents and it is absolutely delicious.

1 TBS Olive oil

1 pkg (8 oz) chopped onion

1 TBS peeled garlic

4 small (2 lbs) zucchini, 1/2 inch dice (about 6 cups), divided

1 carton (32 oz) Chicken stock

1/2  bunch of cilantro, stemmed, chopped (about 1 1/4 cups)

1 bunch green onions, thinly sliced (about 1 cup) divided

Salt and pepper to taste

You’ll need: Handheld blender/Immersion blender

Heat olive oil in stock pot on MEDIUM-LOW. Add onion and garlic; reduce heat to LOW.  Cook, stirring often, about 10 minutes, until onion is soft and translucent, but not browned.

Add about 4 cups zucchini to pot.  Cook 5 minutes.  Add stock; bring to a simmer on HIGH.

Add half the green onions. Reduce heat to MEDIUM; simmer 2 minutes.  Remove from heat.  Add cilantro.

Puree soup carefully with handheld blender until smooth.  Return to MEDIUM heat. Add remaining 2 cups zucchini.  Simmer 8-10 minutes until zucchini is tender. Season to taste with salt and pepper; ladle into warm bowls.  Garnish with remaining green onions.

Option:  Garnish with Creamery Goat Cheese and thinly sliced radishes.

Recipe from Wegman’s

Wegman's  cilantro, zucchini, green onions,

Zucchini Soup

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