A. Vogel

Bio Snacky Sprouter

Day 4

Ready to Eat and Enjoy!

This whole journey has been so exciting.

As an avid gardener, I actually watch my plants grow daily.

You can imagine how fun it was to watch these next to my sink in the kitchen as they changed.

Here is what they looked like on day 4.

The mung beans were the largest and easiest to see. These would be great in a salad and sturdy enough for stir fry.

Now I can distinguish that these are radishes because they are the 2nd largest.

Just in case I couldn't figure it out....

I tasted them!

Wow did they ever taste like a radish with the hot kick too!

The tiniest seed are the alfalfa sprouts.

These are the ones we see in the grocery store packaged.

I must admit these are not as earthy as the store bought ones. That's a good thing.

This is a fabulous revelation for anyone (child) that is picky and apprehensive to try new foods.

I made two recipes you might want to give a try.

Wrap N' Roll

My kids love wraps this needs no recipe.

Just use any leftover chicken, slice or shredded.

Toast a tortilla wrap

Slather with Tzatziki

Layer carrot ribbons

Sliced peppers

Chicken or any deli meats

Fresh herbs or chives

Top with Alfalfa sprouts

Wrap and Roll

Chow down

Sprouty Spring Salad

This colourful hearty side dish or salad can be made up to 3 days ahead and enjoyed.

Recipe:

1 roasted yam, peeled

1/2 green or red pepper, chopped

1 1/2 cup cooked brown rice

1 peeled carrot, diced

1 cup bean sprouts (mung, radish, alfalfa)

1 can black beans, drained

Dressing:

3 tbsp. walnut oil

1/2 lemon, zested and juiced

1 clove garlic minced

3 tbsp. chopped chives

1 tbsp. chopped oregano fresh

(1 tsp dried can be substituted)

Mix together toss with salad ingredients.

ENJOY!


#biosnacky @A.Vogel.ca 

Classic Sausage, Mushroom & Pepperonata

Penne

 

 

 

A classic dish in many Italian households, this dish is actually served as a side at our Holidays.

An Italian grandmother would never cook just one meat!

Oh no, in my household there would be at LEAST

three!

Because it is a fattier meat, my mom would make a small platter of this mixture so that everyone could get a few pieces of homemade sausage, roasted so dark that you could debate if any fat was left.

But, it was fully caramelized and had so much flavour.

I decided to pare it with pasta to make an easy filling dinner.

 

 

 

 

500g pkg penne or any type of pasta

2 tbsp. EVOO

6 sausages

1/2 each red, orange and green peppers, sliced

1 leek, washed, sliced

1 cup cremini or button mushrooms, sliced

4 cloves garlic, sliced

1/4 cup white wine

2-3 tbsp. chopped chives

cheese for garnishing

salt & pepper to taste

 

Add the EVOO to a preheated large skillet. Carefully place in the sausages. You do not want them to splatter. Brown on med. high heat turning to brown all sides. Add the chopped leeks and continue to stir and cook until softened 5-10min.

 

Add the chopped vegetables, some salt and pepper. Continue cooking and stirring for another 5-10min. When you begin to hear the pan sizzle the natural juices are beginning to evaporate and caramelize, add the wine. Continue cooking until the sausage is cooked through.

 

Place a large salted 3/4 full pot of water to boil.

Drop in the pasta and cook until "al dente", to your taste.

 

Before the pasta is cooked, remove the whole sausages and slice diagonally, place back in pan.

 

Drain the water immediately, put the pasta back into the large pot. This will give you some starchy water to coat with the mixture, before it is fully drained.

 

Add sausage mixture to the pasta, sprinkle on herbs and serve. Garnishing with cheese.

 

~Grab a fork~

 

 

Serves 6 with extras

 



Mexicasa Beef Ribs

Late Spring

and it is still chilly here!

So I decided to warm up our toes with nippy
Beef Ribs
Why nippy?
It has a kick with Chipotle Peppers
ESPRESSO & CHOCOLATE!
yes
you read this correctly.
Both dark aromatic ingredients lend a rich flavour to this sauce along with zesty Salsa to thicken the gravy.
A touch of stickiness to sweeten the pot
with Honey.
 

Beef Ribs family style

Stick to the Ribs kind of meal.

Pun intended!

 

 

This hearty meal is slow and low.

One of those meals you don't have to watch closely to enjoy its final gastronomic delights.

I made this on the cook top but, you can easily follow the steps and put it in the oven or crockpot and dinner is ready when you get home from work or a busy day!


 

3 lb beef short ribs

2-3tbsp vegetable oil

1 leek, white part only, cleaned and sliced

1 1/2cup mushrooms sliced

1 tsp espresso granules

1 tbsp chipotle pepper in adobo sauce, minced

1 tsp oregano

1/2 cup wine

1 cup beef, chicken or vegetable stock

2 tbsp  honey

1/2 cup salsa

salt & pepper to taste

 

 

Add the oil to a large preheated skillet on medium high. Place the ribs in and brown, searing on all sides.

 

 Remove to a platter. 

Add more oil if needed and drop in leeks, reduce heat to medium, stirring to soften the vegetables.

Add the mushrooms, and a pinch of salt to allow them to release their moisture. Continue stirring to brown.

 

Place ribs back into the pan pushing the vegetables so that the meat comes into contact with the pan.

 

Using a wooden spoon push over some ribs to make space and drop in the espresso. Stir to distribute the heat to toast the coffee. Add the chipotle stir to blend.

 

Pour in wine and cook, reducing the alcohol for 2-3 min.  Turning the meat over to coat with the luscious mixture.

 

Add the broth, sprinkle the oregano and drizzle the honey over the meat. Move the mixture around again to distribute the mixture to combine all of the meat with the gravy.

Taste for seasonings.

 

Cover tightly and reduce the heat to a simmer.

Cook covered for 1 1/2 hrs turning the ribs every 20 minutes to coat evenly. If the liquid reduces quickly add more water, broth or wine.

 

To check for tenderness see if the meat falls from the bone when pierced with a fork and gives.

 

If it is not tender continue cooking on low heat for another 1/2hr.

 

15minutes before the meat is tender make a hot spot and add the chocolate, stir to melt. This along with the coffee granules lends a dark richness to the gravy.

 

Remove the ribs placing over rice or potatoes.

 

Skim any excess fat from the gravy with a spoon, discard.

 

Stir the salsa into the gravy mixture stirring to blend well. The salsa will add a refreshing zestyness.

 

Spoon generously over the ribs and grab a fork!

 

 

 

 

Enjoy with love.

 

 

 

 

 

 

 

 

 

 



Corned Beef

Sunday Supper

Although I usually make all of my meals from scratch using fresh ingredients....

Every once in a while I love to make corned beef.

It is brined and preserved from the cut of beef called Brisket.

A cut that takes hours to cook before it becomes tender.

You may be more familiar with buying sandwiches from the deli, Corned Beef on Rye.

 

I love to accompany this hearty, homey meal with roasted potatoes and sauerkraut.

Paying homage to it's German heritage.

I like to roast mine after it has boiled for 1hr to colour the beef. Do not be dismayed from the bright red colour when it is roasted.

This is the preservatives.

It generally is a one pot boiled meal but, that's too plain for this foodie.

I hope this inspires you to try it.

Because it is brined and preserved you have a tendency not to eat as much so, a small piece feeds a family of four with no problem and all the flavours are in it so you don't have to do all of the work!

I made extra for weekday sandwiches

WIN WIN

 

1- 2lb corned beef

1 jar of sauerkraut

4-5 medium potatoes, peeled and quartered lengthwise

1 onion chopped, fine

EVOO

2 bay leaves

salt & pepper to taste

1/2 tsp each of rosemary, paprika & garlic powder

1/4 cup white wine

 

Cut and rinse the corned beef. Pat dry. 

Place in a large pot filled with 3/4 full of water.

Bring to a boil. With a large spoon skim the foam that rises and discard. 

 

When it comes to a boil reduce to medium heat #5  or lower and continue simmering for 1- 1 1/2hrs.  Drain.

 

Meanwhile drain the sauerkraut and rinse under cold water to remove the brine.  Squeeze out the moisture with your hands.

 

In a pan add 2 tbsp oil and saute the onion until transparent.  Drop in the drained cabbage.  Toss to coat and cook to a golden translucent colour about 10 minutes tossing every few minutes to prevent sticking.

 

Place cabbage into a casserole dish.  Place the beef on top and distribute the potatoes between and around the beef. Nestleing them into the cabbage.

 

Sprinkle the spices and seasonings only on the potatoes. The preserved beef and vegetables have enough of their own seasonings. Finely drizzle the wine over the potatoes followed by some oil.

 

Cover with foil and roast in a preheated 350F oven for 2 hrs., turning every 1/2hr or 45min until a fork easily pierces through the meat.

 

Uncover the roast for the last 1/2hr to brown.  If more liquid is needed, add some wine or water.

 

Serves: 4 if using 1 pkg of corned beef

 

Enjoy with love!



Thai Panang Soba Noodle

Birds Nest

Thai food is so fragrant and delicious!

This dish has an ingredient most people are not familiar with,

Panang

It is a Thai curry paste.

There are quite a few varieties with different ingredients and heat intensity.

My favourite is Red Panang Curry Paste.

It is full of fragrant roots, leaves and spices.

Add coconut milk and you have a fabulous authentic creamy Thai flavour sure to please everyone.

But watch out it has a kick!

Red chilies (hence the Red Paste) is the first ingredient on the can.

Lemon grass and Kefir lime leaves give this paste it's wonderful aroma.

Galangal is Thai Ginger. On it's own I prefer the ginger I'm used to which is very citrus. Galangal however is more medicinal in flavour.

Mixed with this blend of spices like cardamom, cumin, bay leaves and coriander seeds, I am transported to a relaxing tropical Island in the Pacific.

 

Soba noodles are made with buckwheat grains, lending a dark look to a long thin spaghetti. Each portion is individually wrapped like a present.

They have a higher content of fiber and protein then regular noodles, making them a good nutritonal choice.

The fiber in Soba noodles do not turn into sugar as quickly as white noodles so it stabelizes your blood sugar level, keeping you full longer.

 This dish would impress your family and friends adding an exciting dish to your weekly menu. 

 

300g pkg of soba noodles (6 bundles)

225g can of water chestnuts, sliced

1 onion peeled, chopped

1/2 red pepper, seeded, julienned

5-6 stalks of Gui Lan or 1 bunch broccoli

1 pkg enooki mushrooms

1 cup oyster mushrooms

2 cloves garlic, peeled, sliced

200g snow peas, destringed

2 lg. boneless chicken breasts

1 - 2 tbsp panang sauce (it is quite hot)

1 can coconut milk, stirred

canola or vegetable oil

 

Bring a large pot of lightly salted water to a boil. Drop in the noodles and cook until "al dente" do not over cook. Drain and shock in ice water. Drain again and place back on burner with the heat off. This will "dry" the noodles slightly so that they do not have excess water.

 

Place 2 tbsp of oil. in a skillet and with tongs remove 1/6 of the portion of noodles and quickly fry on medium high heat. Spread out to the size desired to make your nest.

 

Drain on paper towels. Repeat to finish the portions. Set aside

 

Slice the vegetables to uniform sizes.

 

 Panang, Enooki, water Chestnuts, and coconut milk, above right corner

 

Slice the chicken horizontally making four breasts.

Then cut thin lengthwise slices. This allows you to stretch the budget and is very economical.

 

Marinate the chicken with 1 tsp of Panang



 sauce and set aside.

Wash hands with soap thoroughly.

*This is why I prepare the veggies first so that everything is hygenic.*

 

In a large preheated skillet or wok. Add the chicken and brown lightly in 2 tbsp oil.  Remove from pan and set aside.

 

Saute the onion adding more oil if necessary. Then add the broccoli (Gui Lan). Using tongs toss to coat and begin to cook as the leaves and stem will soften. Add pepper, oyster mushrooms and peas. Continue tossing to cook on medium high heat.

 

Move some of the vegetables over, creating an empty spot, add Panang sauce, stir to spread and allow aromas to escape.  Add the coconut milk and continue to toss the vegetables to mix.

 

Drop in the chicken including any juices and continue to cook until chicken is no longer pink reducing the liquids.

 

Add the Enooki mushrooms last. Toss just to coat.

Serve over crisp nests.

 

Serves: 4-6 hungry people

 

Enjoy with love!

 



 

Mediterranean Lamb Shoulder Chops

Lamb you either love it or leave it!

Which one are you?

I remember as a child when my parents had lamb once or twice a year, at Easter and Christmas, it was always a no go for me!

It was generally stinky!

 My parents being of European origin really lived the sustainable life style.

It would have been considered a "sin" to not utilize the whole animal if it's life was sacrificed for you.

So I have seen everything... of which I won't get into today!

As I have grown older my taste buds have changed but, so has the lamb.

It certainly doesn't "smell" anymore. I believe that is due to the change in the way the animals are fed

Having said that the price of lamb is affordable if you buy the cuts that are a longer cooking time.

So my "boys" can have this dish anytime of the week.

For the guests who love lamb this is quite inexpensive and easy to entertain with.

 

8 shoulder chops

2 bay leaves

2 cups tomato puree, or whole stewed

salt & pepper

1/2 tsp red pepper flakes

1/2 cup red wine

1 onion, chopped

1 tsp each garlic powder, oregano, paprika

2 tbsp vegetable oil

 

In a large preheated skillet on medium high, add the oil and place as many chops down as can fit into the skillet.

 

Brown well on both sides. Remove and continue browning the remainder. Place all chops back in.

Don't worry if they are on top of each other.

 

Add the wine and bay leaves.  Sprinkle with approx. 1/2 tsp of salt and pepper or to taste.

 

Reduce the heat to a rolling simmer, allowing the wine to reduce. Turn the chops to distribute the wine. 

 

 

Add the tomatoes, herbs and spices.  Turn to coat all of the chops.

 

Place in a preheated 350F oven and roast covered for 2 hrs. Turning over to distribute heat and sauce every hour. Remove when fork tender.

 

*I like to skim off the extra oil with a large spoon, as this is cholesterol, which of course is not good for you*

 

Serving Suggestion: Spoon the sauce over cooked rice or use crusty bread for dipping

 

Serves: 4 hungry men!

 

Enjoy with love!



Wild Woodland Burger

Once a year my hubby gets Venison meat from some friend who hunts.

Although I am not fond of game, I appreciate the  gift.

The 3 men in the family however, loooovvvee

game.

Their are many men in my circle who do love gamey meats.

I wonder if it's a he-man thing?

My daughter and I would be just fine eating chicken.

Having said that, it is also a challenge to season this WILD meat so that it doesn't taste gamey.

I have added some extra fire to remove that heavier meat scent.

Needless to say the men loved it and it was a

SMASH!

I appreciate the fact that it is free range, no chemicals and very lean and low in fat.

My older son who is a budding foodie suggested I add some ground pork to offset the lean meat so it wouldn't be too dry. I added bacon because they love it and once in awhile it's a special treat.

 



2lb ground venison

1lb ground pork

2tbsp chipotle pepper in adobo sauce, minced

1/3 cup onion soup mix

1 tbsp pesto

1/4 tsp black ground pepper

1/2 cup seasoned bread crumbs

2 eggs, lightly beaten

1/4 cup red wine

1 500ml bacon, slivered

8 onion and cheddar cheese buns, halved

Fixings: 3 roasted red peppers slivered, spring mix salad

Chipotle mayo

3 tbsp chipotle pepper in adobo sauce, minced

1 cup mayonnaise

1 tbsp whole grain mustard

In a large bowl mix by hand the first 9 ingredients. Shape into 8 generous patties. Press bacon slivers into each patty.

Cook in a black iron skillet( heavy bottomed skillet or grill pan) preheated to medium high.  Place each patty bacon side down and cook until crisp and dark. Using a spatula turn the patty over and continue cooking until crispy brown on both sides, approx. 15min. total

In a small bowl combine mayonnaise, mustard and chipotle peppers. Set aside

Assembly:

Toast both sides of the buns cut side down, using the leftover bacon drippings.

Spread desired amount of mayonnaise on each bun half. Top the bottom half with a patty. Top with roasted red pepper and spring salad. Place top bun on pressing down.

 

Enjoy with love

Java Pork Roast

with

Veggie Fries

Roast is such a comfort dish!

It is so easy all you have to do is sear the outside and pop it into the a crockpot or the oven without searing it. The slow cooking browns it beautifully.
 

When I was working full time I utilized my automatic timer from the oven.  Most people are unaware of this feature, but every oven has one. Check the manual if you can find it!
 

I would time it to turn on at a certain time and finish cooking at a certain time and dinner was ready when we walked into the house. If you utilize your oven this way you must use frozen foods if you are away all day. The small space does not allow air to defrost the food quickly, so it is food safe. 
If you are afraid to do that, then use your crockpot.
 

This dish is great anytime of the week, for family or guests, even for a laid back Sunday dinner!

 



Rub:

 

 2tbsp dried oregano

1 tsp instant espresso powder or coffee

1 tsp salt

1tbsp smoked paprika

1 tsp garlic powder

1/2tsp ground sage

1 tsp peppercorns

2 tsp pepper flakes

Gravy:

1/2 cup white wine

2tsp cornstarch

1cup green olives (opt.)

1  5lb  boneless pork sirloin roast, centre cut,

Rub the dry herbs and spices all over roast and place in a plastic bag with a zip lock, squeeze out all air and marinate min. 1 hr or up to 24 hrs. Remove roast from refrigerator 1 hr before roasting, bringing the meat to room temperature, relaxing the muscle fiber. This can also be frozen and ready to go when needed. If popped in the oven frozen, the cooking time will increase by approx. 1 hr.

Place Roast on rack in roasting pan pour wine over top and add 1-2 cups of water to bottom of pan. Roast at 375F for 2-3 hrs, uncovered until temperature reaches 160F. or until the tip of a knife inserted releases clear juices, turning every 1/2 hr.  If the liquid evaporates too quickly add more wine or water. Let rest for 15min covered with a foil tent, before slicing thinly.

Gravy:  Strain juices through a small sieve, directly into a small saucepot. Add 1tbsp water to cornstarch, stir to mix well and pour  juices into the pan.  The coffee makes this gravy very dark and rich.  Bring to a boil stirring constantly, reduce heat and continue cooking to desired consistency. Add olives and cook 1 more min.

 Crockpot Method: Place 1-2tbsp vegetable oil in a preheated skillet. Place roast in and sear on all sides until golden brown.  Place the roast into the crockpot and turn dial to slow for 6-8 hrs. Proceed with recipe.

Veggie Chips

3 beets, washed and peeled

1 yam, peeled

3 potatoes, peeled, washed

vegetable oil for frying

Slice paper thin in a food processor, mandolin or by hand. Heat a heavy bottomed pot with 1" of oil to 365F, or drop a small piece of potato into oil, if it sizzles immediately, it is ready.

Begin to fry potatoes, then yam and lastly beets so as not to transfer the colour.  Remove with a spider or slotted spoon and drain on paper towels, sprinkle with salt.

 

Enjoy with Love!

 

 

 

 



Thai Curry Chicken

 

 Thai Curry Chicken

 Well can you imagine my surprise when I opened the new Thai Curry sauce from Summer Fresh and it smelled exactly how I was taught to make Thai Coconut Curry from scratch! 
 
Even smelling the wonderful aroma of it, I was still a non believer and grabbed a spoon to taste it!
How wonderfully surprising this sauce was?

It has the subtle fiery taste of red panang curry paste, a product that is difficult to find.  The citrus scent of lime leaves and lemongrass wonderfully balanced with the creamy texture I love of coconut milk.
This sauce is ready when you are and has no additives, preservatives, colour and it's low in fat!. This was so simple all I did was rub the sauce onto the chicken and roasted it in the oven...*You can't beat the ease of this sauce and it's great for busy people who want the authentic Thai taste without the fuss of trying to find the ingredients!

 

10-12 chicken legs with back attached  (or 12 chicken legs or thighs separated)

1 500ml pkg Thai Curry Sauce from Summer

1 tsp chili flakes (opt)

6 lime leaves (or 1 grated lime zest)

  
1. With a sharp knife remove the skin from the thigh, discard.
Cut the chicken through the cartilage between the leg and thigh, separating it into two pieces.  Quickly rinse any particles off, drain and place in a roasting pan.  Wash your hands and the area well.

 

2. Using your hands spread the marinade on to the chicken. Wash your hands well.  Sprinkle chili flakes and lime leaves or zest around the chicken and roast in a 375F preheated oven, turning every 1/2 hr. to baste in the sauce. Cook for approximately 80 min or until meat easily tears from the bone and is golden brown.

The juices will release creating a fragrant, creamy sauce with a bit of a kick! There will be enough sauce to pour over rice or vegetables. 

Crock pot: Brown the prepared chicken in a skillet.  Follow the same instructions from #2  and place in a crock pot on low for 6-8hrs or high for 4 hrs depending on your schedule. This will create more liquid as the crock pot simmers slowly covered.

 

 

Serving Suggestion: Serve over cooked rice

Serves 6-8
*If you are really in a hurry, brown chicken breasts and pour sauce over and cook until there are no pink juices *
Enjoy with love!

3 Peppercorn Stew with Smashed Garlic Potatoes

I love beef stews!

They are fast and easy.

A few preparations and you have Sunday or any night dinner

cooking!

I used a new sauce from Summer Fresh products to help with this dinner

3 Peppercorn Sauce definitely delivers with the pepper flavours. It has black, green and pink peppercorns in it. It produces a thick gravy with it's addition of cream and beef stock.

While I was eating this stew I would get a nice crunch of peppercorn in my mouth!

It is not hot or overly spicy but, I really love the extra gravy I had to use on my garlic infused mashed potatoes.



 

 

 

 

Ingredients

 

3 lb cubed, stewing beef ( IE: short rib, chuck, blade)

1/2 cup chopped fennel or celery

1 lg. carrot, peeled and cut into large chunks

1 med. onion, diced

1 cup sliced button mushrooms

1 green or red pepper, seeded and cut into large chunks

1 cup red wine

salt & pepper to taste

1  tsp  dried oregano

2 cloves garlic, smashed

1/2 container of 3 Peppercorn Summer Fresh Sauce

vegetable oil

 

Preparation

In a preheated med. size skillet brown the meat in 2 tbsp. oil until all sides are golden brown and caramelized. Place pieces in a Crock pot or Dutch oven. 

Add another 2tbsp of oil if needed to the pan and sauté all of the vegetables and garlic for 5 min until slightly softened, season to taste lightly.

Add vegetables to the pot.  Pour wine into the pan and deglaze, swirling the mixture to loosen any sticky pieces left on the bottom.  Tip this mixture over the meat and vegetables. Sprinkle the herbs over top and place on lid. 

Cook in a preheated 325F oven for 3 hrs or in a Crockpot on high for 4 hrs or low for 6-8hrs. Crockpot time depends on your schedule

I hour before stew is ready, tip in the Peppercorn sauce and stir into the stew. Cover and continue cooking.  This will thicken, giving you a creamy, tasty gravy.

 Smashed Garlic Potatoes

 

 Ingredients:

3 lb peeled, quartered potatoes

1 1/2 cup milk

3 tbsp butter

1 tsp salt or to taste

4 cloves garlic, peeled and minced

 Preparation

In a pot large, enough to hold the potatoes, add enough water to barely cover. Bring to a boil on high heat.  Immediately turn the heat to medium, (#5-6} and continue cooking until a fork easily pierces the potato.

Drain in a colander and set aside.

Meanwhile place milk , butter and garlic into the pot and back onto the burner on med. heat.  Cook for 5 min to soften the garlic.  This infuses the potatoes with a delicate garlic flavour.

Gently tip potatoes back into the pot.  Using a potato masher smash the potatoes, leaving some chunks for texture. Taste for seasonings and texture.  Be adventurous, add more butter or milk if you'd like. 

*If you are watching your calories substitute a non-dairy milk or broth!*

Scoop  a portion of mashed potato onto a plate and top with stew. 

Enjoy with love

Serves 4-6

 

Smothered Veal & Mushroom

Marsala

 

Smothered Veal & Mushroom

Marsala

 



Well who wouldn't want a little help in the

kitchen?

Rushing home from work, picking up the kids, who by the way are starving!

Homework and after school activities have to be organized, all in one hour!

Summer Fresh, a company I am quite familiar with because of their wide varieties of hummus and dips, which my family and I have enjoyed for years, has come out with 5 new sauces.

They are ready to cook when you aren't!

 

So I happened to use one on a day I spent driving through a snow storm, then had lots of cleaning to do before everyone got home.

I had a package of veal and some mushrooms in the fridge and thought well...I have the sauce to compliment, let's see how this goes.

Knowing full well that one of my sons simply will not eat anything with mushrooms in it, I used it anyway!

Anyone watching him eating can see bits of brown around the rim of his plate as he removes any traces of mushrooms.

 

Well not only did he eat it, he thought it was very good!!
 

Amazing since he spent the whole time next to me complaining "why do you have to ruin good veal!"

You know that it's a hit when it gets eaten without any

fuss...

and this is how I made this special meal quickly....

 

 

1 500ml tub Mushroom Marsala from Summer Fresh

4-6 veal cutlets (outside round)

2 cup chopped oyster mushroom (or any type)

1 cup snap peas or snow peas

1 small onion, chopped

2 cloves, garlic sliced

1/2 cup sliced black olives

1 tsp black pepper

pinch of salt

1/2 tsp sage

3-4 cup cooked rice (I used brown and red rice)

extra virgin olive oil

3 tbsp chopped fresh flat leaf parsley (for garnish)

Place 1 tbsp evoo into a large skillet preheated to med. high (#6-7).  Place each cutlet into the skillet laying it flat away from you, starting with one end, to prevent splatters.  Brown each side quickly and remove onto a platter. Set aside.

Add another tbsp or more of olive oil into the pan and while it is still hot,  add the onion, garlic and mushrooms.  Stir while cooking on medium heat.  Add a pinch of salt so that the mushrooms begin to releace their juices, approximately 5 minutes.  Add the spices, sage and peas, stirring to mix. Cook for another 5 min until all vegetables are softened.

 

 

Add the tub of Mushroom Marsala Sauce.  Cook stirring regularly  reducing some of the mixture for another 5-8 minutes.

Slide meat back into the pan and continue cooking until it is no longer pink inside 1-2 minutes. 

Do not overcook as this cut of beef, which is very lean, will become tough.

Serve over rice, generously spooning sauce mixture onto veal. Garnish with parsley.

Serves 4-6 people

Enjoy with love!

 



 

 

 

 

 

 

 

 

Southwestern Stew

 

 

Southwestern Short Rib Beef Stew 

 

Aah...the wonderful aromas of dinner cooking when you step into your home.

Is there anything better?

Easy too! When you use your crock pot.

Just a few steps of preparation and it can be done the night before

On a budget?

Beef short ribs are inexpensive, because they are a tough meat that takes hours of slow cooking. The toughest meats are the ones with the most flavour as the fat renders slowly...and...

It is very economical when feeding a large family.

 

6lbs of cut short rib beef pieces

1 cup BBQ sauce

1 cup water

1 cup hot salsa

1 tsp each garlic powder, oregano, Cajun spice, hot sauce

1 tbsp vegetable oil

1 cup red wine

 

 

 

Add the oil to a large preheated skillet or cast iron pan. Begin to sear pieces of meat on medium high, until they are caramelised on all sides. Since the bones are not completely flat, it will not brown perfectly on all sides. That's OK

 

 

 Work in batches, fitting tightly into pan to eliminate the possibility of any dangerous splatters, until all of the meat is browned.

 

Place browned pieces into the liner of the crock pot and continue until all pieces have been put in crock pot.

Pour in all of the sauces, seasonings and dried herbs. Pour out half of the oil from the pan. Saving some of the oil, deglaze the pan with the wine, by pouring the wine into the pan while the heat is still on.  Scraping the bits off the bottom of the pan with tongs or a spoon. Pour this into the crock pot.  This can be cooled to room temp. covered and refrigerated ready to go tomorrow morning.

 

 Place the crock pot liner into the unit and turn on to cook for 4-6 hrs.  The liquids will slowly simmer creating a fragrant delicious gravy that you can pour over rice or vegetables for a completely nutritious dish!

 

Servings: 5-6 people

 

Enjoy with love!