Easy Ground Beef Vegetable Soup in the Crockpot
November 10, 2011 - Written by Diana
Last Christmas, my sister in law Pam, gave me a copy of a church recipe book – Seasoned With Love that her church had created for a fundraiser. It’s a fun family recipe book, the recipes were donated by the congregation. When I was out east taking care of mom, my mother in law stayed with my son. He’s 19 and old enough to live alone, but we knew that boys with girlfriends who live nearby probably should be supervised. That, and he doesn’t always eat enough to sustain himself. So we asked mom to come.
Mom made my college son this soup (contributed by Kellie Loudin) and since there were enough leftovers, my husband and I had a bowl when we arrived home. The soup was delicious but the best part was my son. He told us his grandmother made this soup that was easy – just cook up the ground beef, dump it and the vegetables into a pot and let it cook.
Pressure Cooker Brisket in a Pinch
June 4, 2011 - Written by DianaBarbecue Brisket made quickly with a Pressure Cooker – when you don’t have time for low and slow.
Chef Daniel Humm Prepares Lamb Skewers
May 27, 2011 - Written by DianaStill looking for Memorial Day ideas. Daniel is currently the Executive Chef at the prestigious, four-star Eleven Madison Park in New York City, recent winner of the 2010 James Beard Award: Best NYC Chef and the Victorinox Cutlery spokesperson. Michelin Star Winning Chef Humm has partnered with Victorinox Swiss Army (makers of the original Swiss Army Knife) to create a video tutorial on how to prepare Provencal lamb skewers. Lamb would be a great way to share your Memorial Day gathering, don’t you think?
Chef Daniel Humm Prepares Provencal Lamb Skewers
Provençal Lamb Skewers
Serves 4, 2 skewers per person,
Ingredients:
Marinade:
- 6 cloves of minced Garlic
- ¼ Cup Thyme leaves
- 1 ½ Cups Extra Virgin Olive Oil
- 2 Tablespoons of Kosher Salt
- 1 Tablespoon of Fresh Ground Pepper
Lamb:
- 2 one pound Lamb Loins
Vegetables:
- 3 large diced medium Red Onions
- 16 Cherry Tomatoes
- 16 large Fresh Basil Leaves
- 16 pitted Picholine Olives
- 4 large diced Red Bell Peppers
To Finish:
- 1 Tablespoon Lemon Zest
- 2 Teaspoons picked Thyme leaves
- 2 Teaspoons chopped Parsley
Extra Virgin Olive Oil, as needed - Kosher Salt and Freshly Ground Pepper, as needed
Directions:
Begin by making the marinade for the lamb and the vegetables by combining all of the ingredients together in a large metal bowl. Whisk …
Keep It Simple – Crockpot Beef Stew in Red Wine
May 19, 2011 - Written by Diana
As you know, I am a big fan of keeping it simple. You can ruin a dinner by fussing too much. My dad was a perfectionist and though his meals were technically perfect, sometimes there were other factors. Ask my mom how her friends loved dinner with my dad when his perfect meal didn’t show up until 9:00. Ask how much we loved running out to the store at the last minute to pick up the perfect ingredient, that he couldn’t do without because the recipe called for it, and he didn’t do substitutions. Some of my favorite meals take just a few ingredients and a little bit of time. Spending a couple of hours preparing an appetizer that disappears within a couple of seconds can be such a let down and who wants to come home to start a really in-depth dinner, when you just want to relax? This stew is super easy, fast and delicious. I start meals like this before I go to work. The first one home adds the carrots and …
Goat Meat Over Quinoa With a Side of Broccoli Raab and Prosciutto
April 29, 2011 - Written by Diana
Spring is crazy right now with this really strong winds and storms blowing through. In the middle of it all, my garden started growing. We have raised beds so our veggies don’t get over sogged and root rotted. Too early for tomatoes, cucumbers, summer squash, but I have broccoli rabe. I’ve never tried eating broccoli rabe before never mind growing it, but that’s the way I roll; grow it and see what we think. I was surprised at how fast it sprouted up and grew tall with little floret heads. For our roasted veggies on Easter, I threw in some rabe, tasting it with my mother in law first to try it out. It had a little bit of a sharp taste – maybe bitter, but pretty good. It was even better cooked. So tonight’s meal I decided to cook up some goat to go over quinoa, and for the side I went and picked a bunch of broccoli rabe from the garden. It’s amazing how much more there is today, just a …
Really Tasty Crockpot Goat Stew
April 10, 2011 - Written by Diana
Our marketing trip started out with a trip to Bluescreek in the North Market to order lamb for our family Easter Gathering. While we were there, we picked up some goat stew meat. Stew meat was a good way to try out goat in smaller portions, and also fit well into our plans for the rest of the day. My husband and I decided that after shopping we wanted to go out to the movies, but I knew dinner would be out the window if I didn’t get something going before we left. So I prepared and threw the ingredients into a crockpot to simmer for a few hours while we were out. It was wonderful to come home to the smells wafting out the door when we arrived home ready to chow down. Great dinner.
I made a stew that was just enough for the two of us. It can be served over rice, grains like quinoa, bulgher, barley, or even small pastas like orzo or couscous. Sop up the sauce with bread, or throw in some cooked potatoes …
Minty Spring Asparagus & Pasta with Lamb Mint Sausage
April 7, 2011 - Written by Diana
The last time we had Lamb Mint Sausage there were a few who said they didn’t know if lamb and mint went together. I love mint and I think the lamb mint sausage are very tasty, but it is a very mild flavor. I wanted to up the mint factor this time. So, I made a mint and parsely pesto to use with gemelli pasta and some asparagus, one of my favorite spring time foods. Of course I added some lamb mint sausage because I thought it would be the perfect thing to round out the dish.
For dinner, the pasta was warm when mixed with the pesto and the warm asparagus and sausage. The next day cold leftovers were even better. I think my mother will love this dish so much that I’m going to make it for her when she visits this summer. She has strict dietary restrictions and we have to go without tomatoes, onions and she doesn’t like heavy sauces, so this will be perfect for her. You could substitute beans for the sausage, …
Garlicky Smashed New Potatoes with Spinach and Lamb Mint Sausage
March 27, 2011 - Written by Diana
Lamb Mint Sausage is my new favorite sausage. We bought it at Blues Creek Farm Meats when we were at the Lamb Cutting Class and discovered that we love it . The mint is sort of subtle, and when you throw it into an Alfredo sauce like my daughter did last week, you might not taste the mint at all. However, if you cook it on it’s own and serve it without any sauce, you can get the nice mint flavor that’s subtle, but it’s there. As a result, I don’t like to mix this sausage with other foods and serve it on the side. Tonight, to go with the sausage, I made one of my husband’s favorite sides – potatoes, though he likes potatoes almost any way you can think of to prepare it. I did a rough smash, mixed it with some garlic and shallots that were sauteed in oil, and some fresh spinach that wilted down. I threw in a couple of tablespoons of butter and some garlic olive oil …
Turkey Chili
February 5, 2011 - Written by DianaDelaware North is the company that provides a lot of venues – such as sports, music, national parks, gaming venues etc with their concession fare. I gave my older brother the sports fanatic my copy of Homeplate after I reviewed it and he liked it. It was a book based on recipes at their different sports arenas and parks. Chef James Major and Chef Jeramie Mitchell sent us two of their favorite Superbowl recipes to share including a healthier Turkey Chili recipe to fit in with our revised healthier Superbowl swaps we’re trying out this year.
BUFFALO, N.Y (Feb. 5, 2010) Delaware North Companies Sportservice, which serves fans at more than 20 major pro sports venues, knows that food is the best part of any Super Bowl party. Just days before the big game, football fans can still huddle up with two of Sportservice’s regional executive chefs for great party recipes that you can whip up in a hurry to impress your guests.
Sportservice Regional Executive Chef James Major, top chef for the Cleveland Indians at Progressive Field, helps you score big with a healthy-but-hearty turkey …
Sunday Roast Bison With Wine Gravy
January 6, 2011 - Written by DianaThe Original title is Sunday Roast Beef with Wine Gravy from 500 Best Comfort Food Recipes
by Joanna Burkhard. Using Bison I had to make a few changes. The book is looking for medium-rare, which my husband would never stand for. Bison though sweeter and less strong than beef, but has a lot of flavor. It’s not as fatty, so it cooks faster, but may not be as juicy and tender, so I made a few changes. One was to use the pressure cooker, so it cooks without losing as much of the moisture. I didn’t use corn starch, but added a little flour instead. The gravy was like an au jus more than a gravy, however, the taste was fantastically delicious. One of the best gravy/sauces I ever had with a roast. The dijon mustard with thyme on the top of the roast didn’t come through strongly, it was muted but flavorful. I liked it though because it didn’t mess with that gravy that was so good, or maybe it added to the gravy in a subtle way.
