Healthier, Tastier Crock Pot Bolognese - Can be made vegan

I love recipes that I can cook in the crock pot.  Not only do they whip up quickly, the aroma in the house is tantalizing!  This is a great Sunday fall dinner.  For this you will need:

1 large onion

2 large carrots

3 ribs celery

 8 ounces mushrooms (optional)

4 cloves garlic

salt and pepper

1 package of ground turkey (or vegan crumbles)

1 can of Hunts prepared Spaghetti Sauce

1 cup hearty red wine

 1 tablespoon sugar (Agave or Trivia)

 2 tablespoon fresh basil, oregano minced

1 bunch thyme, tied in a bundle

1 pound favorite pasta

1.)  Prepare the onions, carrots, celery mushrooms and garlic by chopping them in your food processor.  Once they are chopped, put them in the bowl of your crock pot.

2.)  Break in the ground turkey, trying to get the chunks as small as possible.

3.)  Add in the rest of the ingredients (minus the pasta). 

4.)  Cook for 4 hours on high or 6 hours on low.

5.)  Follow the directions on your package of pasta to cook the pasta.

6.)  Remove the thyme stems.  Serve the bolognese over the cook pasta. 

 

Italian Style Sausage and Peppers - can be made vegan

I have already posted Street Fair Sausage n Peppers, now we will add in Italian Style Sausage and Peppers.  It's healthier because it's made with Turkey sausage instead of traditional.  To make this you will need:

1/4 cup Olive oil

1 pound sweet Italian turkey sausage (or vegan sausage)

1 red bell pepper, seeded and sliced

 1 green bell pepper, seeded and sliced

 1 yellow bell pepper, seeded and sliced

2 yellow onions, sliced in half moons

1 teaspoon salt and pepper

1/2 teaspoon fresh oregano chopped

1/2 cup chopped fresh basil leaves

4 clove of garlic, chopped

 1 small can of tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

up to 1/4 teaspoon red pepper flakes

4 to 6 fresh Italian sandwich rolls or potato rolls

1.)  In a heavy skillet over medium heat, heat the olive oil.  Add the sausage and brown the sausage on all sides.  Once browned, remove from pan.

2.)  Add the add the peppers, onions, salt, and pepper and cook until tender.  Add the oregano, garlic and basil.  Cook for a minute or two.

3.)  Add the tomato paste, the Marsala wine, the diced tomatoes.  Add the red pepper flakes to your own taste buds.  Less if you don't like a kick, more if you like it spicy.

4.)  Add back the sausage, bring to a boil.  Reduce heat, cover and simmer for about 15 minutes to finish cooking the sausage.  Serve in the rolls.

 

Grilled Tenderloin

This is another recipe for grilled tenderloin.  I did not author this recipe (Alton Brown did) but it is so excellent, I had to share it with you.  Tender and absolutely delicious!  I made this as a double (2 tenderloins)  the recipe below is for one. 

1 whole pork tenderloin, 1  to 2 pounds

1 lime, zest finely grated

1/2 cup freshly squeezed lime juice

1/4 cup honey

1 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1 chipotle chile pepper in adobo sauce **

1 teaspoon vegetable oil

1 tablespoon chopped fresh cilantro leaves

1.)  Trim the pork tenderloin of any excess fat and silver skin.

2.)  Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible.  Place the bags in a container.  Marinate in the refrigerator for 6 to 24 hours, rotating the bag a few times. Place the remaining marinade in a covered container and refrigerate until ready to use.
3.)  Heat up your gas grill to high.  Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 160 degrees F.
4.)  Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Sprinkle with the cilantro.  Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice.

** Instead of wasting the rest of the can of chipotle chili peppers, put individual peppers in a sandwich bag, divide the adobo sauce amongst the bags, seal and freeze for the next time.

Shrimp Fra Diavolo

This is so good and so easy to make.  It is elegant enough to serve to company!  You can make it very spicy, or sweet depending on your taste.  To make this you will need:

1 pound large shrimp, peeled, deveined

1 teaspoon salt, plus additional as needed

 up to 1 teaspoon dried crushed red pepper flakes

3 tablespoons olive oil, plus 1 to 2 tablespoons

1 medium onion, sliced

 1 large green pepper, seeded and cut into small strips

1 (14 1/2-ounce) can diced tomatoes

 1 (8-ounce) can tomato sauce

1 cup red wine

3 garlic cloves, chopped

1/4 teaspoon fresh or dried oregano leaves

3 tablespoon chopped fresh Italian parsley leaves

3 tablespoon chopped fresh basil leaves

 Pasta

1.)  In a bowl, mix the shrimp with the salt and the crushed red pepper flakes.  You can control the heat of dish here.  I tend to go for the full teaspoon because I like it spicy.  Heat the olive oil in a large fry pan over medium heat.  Add the shrimp and cook for one minute or so on each side, or until the shrimp turn pink, and remove to a bowl.

2.)  If necessary add some oil.  Add the onion and green pepper.  Saute until translucent (about 5 minutes) then add the wine and let it reduce into the peppers and onions for a minute or two.  Add the tomatoes with their juices, tomato sauce,  garlic, and oregano. Simmer until the sauce thickens slightly and reduces, about 10 minutes.  Boil you choice of pasta as per the package instructions.

3.)  Add the herbs and the shrimp.  Let it cook for a few more minutes to allow the flavors to incorporate.

 

Stuffed Potatoes

This recipe is well worth the time and effort.  It is elegant enough to serve to company.  And it's just delicious!  To make this delectable entree you will need:
8 cups of beef stock (low sodium)
2 pounds of chuck beef cubes (cut in 1 inch cubes)
1/4 cup flour
salt and pepper
olive oil
1 small bag pearl onions (fresh or frozen)
1 8 ounce package of mushrooms
1/2 red wine
4 large russet potatoes
1 tablespoon prepared Creamy Horseradish Sauce
1 tablespoon butter
few tablespoons of milk

1.)  In a medium saucepan, over medium heat ad the 8 cups of beef stock.  Allow this to simmer until it reduces to half.  Once it does, you can remove it from the heat.
2.)  If you are using fresh pearl onions, while the stock is reducing, boil the onions for three minutes in water to make peeling the onions easier.  Once they are cool enough to touch you then remove the root end and squeeze.  The onion will pop out of the skin easily.  If you are using frozen, you will want to defrost the onions.
3.)  Preheat the oven to 400 degrees.  On a paper plate, put the flour and the salt and pepper.  In a dutch oven, over medium heat add a few turns of olive oil to coat the pan.  Dredge the cubes in the flour and place in the dutch oven.  Do not overcrowd the pan.  If you do all you will be doing is steaming the beef cubes.  You are looking for browned beef cubes.  Do in batches if necessary.  Remove the cubes once browned.
4.)  If needed, add a little bit more oil.  Add the onions and the mushrooms.  Season with salt and pepper.  Stirring to remove the brown bits from the bottom of the pan.  Saute for about 5 minutes.  Add the wine.  Let the wine reduce into the onions and mushrooms. 
5.)   While the onions and mushrooms are working,   Wash and dry the potatoes, stab with a fork and bake for about 45 minutes or until tender.
6.)  Once the onions and mushrooms have absorbed the wine, add in the beef stock and the beef.  Bring to a boil.  Reduce to simmer.  Cover and let simmer for about 1 1/2 hours.  You should check it periodically and you might need to add a bit of water.
7.)  Once the potatoes are cool enough to touch.  Cut off the top half of the potato.  Scoop out the the flesh with a spoon, leaving about a 1/4" to 1/2" rim to form a bowl.  Spray a baking sheet with Pam, put the potatoes cut side down on the baking sheet, spray with Pam and return the potatoes to the oven for about 20 minutes, until the shell is crispy.
8.)  In the meantime, mash the potato flesh with the horseradish, the butter and just enough milk to give them a smooth consistency.
9.)  Place a "potato bowl"  on a plate.  Fill with the beef mixture and top with the mashed potato mixture.  Enjoy!

Crock pot Chicken and dumplings

This is a delicious and super easy recipe.  It's great for busy days.  Throw everything in the crock pot in the morning.  Come home add 3 more ingredients and then 45 minutes later you have a hearty dinner for the family.  Let's get cooking!  You will need:

1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup wine
1 can of water
spritz of garlic powder, salt and pepper

3 carrots, peeled and cut in 1" pieces (or half a bag of baby carrots cut in half)
2 stalks of celery cut in 1" pieces
2 medium red skinned potatoes, peeled and cut in 1" pieces
3 boneless, skinless chicken breasts, cut in 1" pieces
1 cup peas
1 cup mushrooms (optional if you are a hater)
1 can of buttermilk flaky biscuits
chives

 

1.)  In the crock pot, add the soups, wine, water, garlic powder, salt and pepper.  Stir to combine. 

2.)  Add the carrots, celery, potatoes and chicken chunks.  Stir again.  Put the lid on the crock pot and cook for 4 hours on high or 6 hours on low.

3.)   About 45 minutes prior to serving, add the mushrooms and the peas.  Stir to combine. 
4.)  Change the crock pot to the high setting.  Open the biscuits and put on top of the stew.  Sprinkle with the chives.  Cover.  In about 35 -45 minutes they will puff up and become dumplings!

Easy right?  One of my husbands favorites!

Canning - Fresh Veggies all winter

August is the best time for produce.  Every year I freeze corn, green beans and beets so that we have the best vegetables all winter long.  It's not hard to do.  This especially makes sense this year with the drought and the threat of rising prices.  This year I took it a step further, I'm growing my own corn, green beans and beets!
Freezing corn
A dozen ears of corn.  (Around here you can get 14 ears for $4)
Resealable sandwich bags
1.)  Put on a large pot of water on high heat to bring to a boil.  Husk the corn.
2.)  In batches, boil the corn for 4 minutes.  In the meantime, prepare another pot with ice water.
After the boil time, immediately immerse the corn in the ice water for 4 minutes.
3.)  Put the corn on a clean dish towel and allow it to "dry off" a bit.
4.)  In a large bowl, with a knife remove the corn from the cob.
5.)  In a resealable sandwich, put 1 1/2 cups of the corn.  Seal the bag removing as much air as possible.  Freeze.  This should give you about 6 baggies of corn.  Fresh, inexpensive and better tasting vegetables all winter long!


Green Beans
1 quart of green beans, cut in bite size pieces.
Resealable sandwich bags
1.)  Same process as above.
This will yield about 3 baggies of green beans.


We will cover beets another day!