Crockpot Sausage and Cabbage

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Slow Cooker Kielbasa and Cabbage 

I’ve posted similar recipe already but there’s so many…with variations; meaning it’s really flexible…to your family’s preference or what’s at hand.  I always use kielbasa. Also, I didn’t use potatoes & i did add carrots.  I also use Better Than Bouillon (that varies with what I have also; ham base, chicken…VEGETABLES 😀 ) & a little sprinkle of brown sugar. ♡ The broth tastes SO good…I don’t need any mustard or vinegar, apple juice, etc.. Although that sounds good too (Bragg Organic Apple Cider Vinegar)…even some apple slices. For this time though,  I kept it simple & quick prep. Sharing the following recipe from “Simplify Live Love” ~

Oh…btw, I do have the “Hamilton Beach Slow Cooker” AND “Crockpot”, like them both.

Ingredients

  • 1 small head cabbage, coarsely shredded
  • 1 large onion, coarsely chopped
  • 1 1/2 to 2 pounds organic kielbasa
  • 1 cup apple juice or water works just as well, honestly
  • 1 TBS dijon mustard
  • 1 TBS apple cider vinegar
  • 2-3 large potatoes, diced
  • 2-3 large carrots, diced
  • salt and pepper to taste

Instructions

  1. Layer the cabbage, onion, potatoes, carrots, and sausage in a 5 or 6 qt. crockpot.
  2. Whisk together the juice, mustard, vinegar and pour over crockpot ingredients.
  3. Cover and cook on low for 8 to 10 hours. (My crockpot cooks it faster than that – it’s usually ready after only 4-6 hours instead so prepare to adjust the time depending on your crock pot.)
  4. I’ve also cooked it on high for 1 hour and then on low for 3-4 hours when I forget to get it ready earlier in the day.

I love this recipe because it is quick, frugal and delicious. My crockpot is my work horse! If you’re looking for a good slow cooker, I highly recommend this  Hamilton Beach 6 qt version. I’ve had this slow cooker for a number of years now and have been very, very happy with it.

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.It’s not TOO warm for this meal, well…to us ever, but for anyone…it’s a beautiful day!

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White Bean and Ham Soup

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White Bean and Ham Soup

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Adapted from Simply Recipes; mostly for basic measurements (ya know. ..that thing I don’t do? I’ve been making this for 40 years)


You’ll be able to see from my photos what I use & how I use it 😀 like, I don’t use celery. I prefer, when I can, a lot of ham in mine…without a recipe. 

And I still believe everything is better with Better Than Bouillon

INGREDIENTS:

1 lb of white beans – Cannellini or Great Northern – about 2 1/2 cups
2 quarts of water
2-3 lbs of ham hocks or shanks (leftover spiral sliced ham works great!)
2 teaspoons Herbes de Provence, or Italian seasoning
1 cup of diced onions (about 1 small onion)
2/3 cup chopped carrots (about 1 medium carrot)
2-3 cloves garlic, diced
Tabasco sauce
Salt and pepper
Fresh parsley

METHOD

1 Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.2 Meanwhile, put the ham hocks or shanks in a large pot and cover with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone. Pull the meat off the bone and discard the bones.3 Add several drops of Tabasco to taste. Add salt and pepper to taste.

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Yes…that’s a lot of ham. I’m making a lot. I freeze it so that I have my size serving ready to heat up whenever I want.

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Pink Himalaya salt ♡

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Waiting…..& a couple hours later…

Waa Laa

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And after all that…this is my clothing choice…

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Pulled Pork Tacos with Citrus Salsa

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Pulled Pork Tacos with Citrus Salsa

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DELICIOUS!
Not an overused word when it’s true. And that it is.

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Recipe courtesy of Giada De Laurentiis

Ingredients

Pork:

One 3-pound boneless pork shoulder, trimmed, cut into 1 1/2-inch pieces
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
One 14.5-ounce can low-sodium chicken broth (2 cups)
1 cup orange juice
1 tablespoon whole cumin seeds or 1 teaspoon ground cumin
3 jalapeno chiles, halved lengthwise
3 cloves garlic, smashed
1 onion, coarsely chopped

Salsa:

3 large oranges
1 grapefruit
2 tablespoons grapeseed oil
1 tablespoon agave or honey
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
* ➳ 🍴 Eight 6-inch corn tortillas
1/2 head napa cabbage, finely shredded (about 2 cups)

Directions

For the pork:
Sprinkle the pork with the salt and pepper. Heat the oil over medium-high heat in a 5-quart saucepan. Cook the pork until brown, about 10 minutes. Add 3 cups water, the chicken broth, orange juice, cumin, chiles, garlic and onion. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the pork is very tender, for 2 hours. Shred the pork into small pieces, using 2 forks. Season with salt and pepper.

For the salsa:
Cut the ends off the oranges and grapefruits, place cut-side down on the counter, and cut away the peel. Using a paring knife, cut along the membrane on both sides of each segment. Coarsely chop the fruit segments. Squeeze the juice from the membranes and reserve. Whisk together 2 tablespoons of the reserved citrus juice, oil, honey, vinegar, salt and pepper in a small bowl until smooth. Add the fruit segments and toss until coated.

To serve:
Warm the tortillas by holding them over a burner for 30 seconds on each side or place in a dry skillet and heat over medium heat until warmed through. Place 1/4 cup of shredded cabbage in the center of each tortilla and place the pork on top. Spoon the salsa over the meat and serve.

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➽ ➳ 🍴 💕
*NOTE: food truck style→
my family & anyone else in our area of Arizona, from individuals to families to food trucks; to the streets on Mexico’s border towns to Hermosillo to San Carlos/Guymas to Kino Bay & Puerto Peñasco that I have personally witnessed eating & selling these…use the little flour tortillas instead of the corn.
NOT that it’s any kind of rule or slant on corn! They’re all good! And there’s lot’s of variety!

Condiments vary, lime, queso, tomato, lettuce &/or any other favorite toppings
😀

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While I was at it…I went ahead and made chicken too. I had boneless skinless thighs in my fridge. I just added the same herbs, spices, seasonings and flavors.

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Smokin….. 😉

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Simply Stuffed Peppers

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Stuffed Peppers

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~
A true comfort food.
Simple. Delicious … and good on a budget too.  yumm.
There is something seemingly primitive and very satisfying about the combination of rice mixed with a tasty tomato sauce and nicely seasoned ground meat stuffed in a vegetable. NOM-NOM 😀

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Nothing fancy about this meal. But…layering | building of flavors will make it as gratifying as any.

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I know I added a lot of sauce this time…but…well… I love that #sauce! Made with home canned tomatoes & flavored by the peppers & all the other seasonings. Garlic, Italian herb, basil…..pinch of brown sugar 😉
And of course the stock made with #BetterThanBouillon!
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Never being one big on measuring or being exact, this recipe is well… approx. I’ve probably never made it the same way twice; using seasonings that strike my fancy at the time …
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Ingredients:

1 cup cooked white rice
3 bell peppers (red, yellow, or green)
1 lb of ground beef
*Tbs or so Italian herb mix
*Tbs ” ” Basil
*Tbs Garlic 😉 (I’m big on seasoning)
” ” Salt
Freshly ground black pepper
Olive oil for drizzling
I top with parmesan cheese

Tomato sauce…homemade, crushed, stewed and/or any combination of those.
A cup of stock to tomatoes, along with above seasonings. A pinch or 2 of brown sugar 😉

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*The seasoning measurements here are based on the pastes

Method:

If you haven’t already made the rice, start cooking the rice following the package instructions.

Cut the tops off of the bell peppers. Remove and discard the stem and seeds.
Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes. Or Blanche….

Heat oven to 350°F.
In a large bowl mix together the ground beef, seasonings and rice.
Remove bell peppers from steamer pan. Place cut side up in oven-proof casserole. Stuff the peppers with meat and rice mixture. Add tomato mixture over and around Stuffed Peppers.
Drizzle with EVOO.
Sprinkle the tops generously with parmesan or your favorite cheese.
Bake 35-50 minutes, or longer, until meat is thoroughly cooked.

fun to use the produce I got from farmer’s market.

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That’s why I used a deeper pot this time; so I could make extra sauce. ♡

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Gosh I hope I made that sound as easy as it is. Once you make, you’ll see how easy. And how you can easily adjust to your preferences. Its a very forgiving dish. And very delicious too. ♥
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It doesn’t take long to disappear lol. Don’t be fooled by the mess; it’s surprising how easily this pot is to clean!

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Beef Stroganoff over Buttered Noodles

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*[This recipe can be a good use for leftover beef]

The best beef Stroganoff simply starts with good ingredients, like grass-fed (free of hormones, steroids, and antibiotic) or organic beef… sautéed with onions, mushrooms and sour cream.
Beef is the best source of iron and vitamin B-12, which aids the metabolism of every cell in your body.
For this recipe I use common white button mushrooms.
Just trim the stem ends and wipe the caps clean with a dry towel.
Note – when sour cream is cooked it must be heated slowly over low heat or it will separate. Do not allow it to boil. Also, be careful not to over stir sour cream because it can thin and curdle.
Serve over buttered noodles.

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Topping with a dollop of sour cream…optiinal 😉

– loosely 😉 adapted from Epicurious

Ingredients:

2 lbs of medium to rare cooked lean Roast Beef (or more) 😀
Dash of salt (or to taste, which you do thru-out cooking) 😉
Dash of fresh cracked black pepper
4 ounces of butter
3 tablespoons of all-purpose flour
3 cups no salt beef broth (I use Better Than Bouillon)
Couple splashes Worcestershire
12 ounces fresh button mushrooms sliced
1/4 cup sour cream
1/2 small onion chopped
6 garlic cloves
2 tablespoons of olive oil

Directions:

1. Clean the mushrooms by brushing off all dirt and particles.
2. Slice and cut the roast beef into strips ½ inch thick by 2 inches long.
3. In a large, heavy skillet or pan, melt 2oz of butter on medium heat. Sautee the mushrooms with a dash of salt and pepper for about 5 minutes, or until they are nice and golden brown and their liquid has been released and cooked off. Remove and place in a container to the side. 
4. Melt 2oz butter with 2oz of olive oil, and add the beef strips. Stir until cooked and remove to a container. If using leftovers, heat thru.
5. Melt the remaining 2oz of butter and cook the onions and garlic till translucent. 
6. Sprinkle with the flour.
7. Pour 2 cups of broth in the pan and boil stirring constantly. 
8. Lower the heat and stir in Worcestershire.
9. Add the meat and mushrooms and remaining broth. Cover and simmer for 50-60 minutes until the meat is tender. 
10. Five minutes before serving, stir in the sour cream. 
11. Check seasoning, dalt and pepper to taste, serve over wide flat noodles.
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Now…to inundate you with photos
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