Tuesday, November 29, 2011
There are good slow cooker recipes and there are bad ones. This one was pretty good. It didn't taste like it was made in a crock pot and since I was at work I didn't have to smell it all day.
Very easy to put together and did most of it the night before. I just cooked on low all day. Did you see there are potatoes in it? Takes forever to cook, don't believe the directions. Result was pretty good and the consistancy was perfect. Hope to make it again if Mark doesn't realize there is peanut butter in it...he this it is weird. Recipe is here.
Saturday, November 19, 2011
Didn't I post something pasta with a tomato cream sauce? I couldn't find it anywhere. Oh well, as a result I had to use this recipe.
My links are acting weird. Sorry about that.
With all those little grape tomatoes we got from out CSA, I dried them into dried tomatoes. I guess they weren't sun dried because I didn't actually use the sun. I used my brand new dehydrator, and then I used the oven after it broke. :( Here I was thinking I was all cool for being smart in how I preserved the excess, but then I ended up with little baggies in my freezer full of dried tomatoes. I made the above recipe not really expecting much, but it was delicious. I thawed my dried tomatoes by soaking them in olive oil and then used that oil in the recipe. I had just a bit more oil then called for, so I just added that as well. Mistake. My one complaint with this was that is was too oily! Served it with a salad and it was a great meal. I have a feeling that all those little baggies of dried tomatoes will get used up soon!
Wednesday, November 16, 2011
Another Peas and Thank You...sorry about that. Needed something to go with my sweet potato and black bean burritos. I could tell by reading between the lines that Mama Pea isn't a big fan of quinoa. I guess I know how she feels. Its ok, but not my favorite. However I really liked recipe. I am not sure it was suppose to, but it turned out really creamy. I would definitely make this again.
Here is the link:
Saturday, November 12, 2011
Shannon and I were discussing what big fans of tempeh we are. Any other fans? It is cheap, pretty natural, and doesn't taste like tofu. Peas and Thank You had a chili with tempeh and I had a package in my fridge that needed to be used.
This one was pretty easy to put together. I started chopping about 5:15, the chili was simmer by 5:30 (I do have pretty good knife skills) and we ate at 6pm.
For veggies, it was actually pretty low, just a half an onion, a jalapeno, garlic, a little celery, feel free to add extra peppers, hot or sweet, but the tempeh and beans does make it very hard. A good weeknight chili.
makes 4-6 large bowls
1 8oz package of tempeh, grated
1/2 cup diced onion
1 stalk celery
2 tsp minced garlic
2 2/3 TB chili powder
2 tsp oregano
1 tsp cumin
1 tsp basil
1 can black beans (rinsed and drained)
1 can pinto beans (rinsed and drained)
1 28 oz can fire roasted tomatoes
1/4 cup tomato paste
2 tsp worcestershire sauce
1 cube vegtable boullion
1 cup veggie broth
1/2 tsp sugar
salt and pepper
assorted toppings: cilantro, lives, sour cream, cheese
1. Lightly spracy a large stockpot with cooking spray and place over medium high heat.
2. saute tempeh crumbles, onion, celery, and jalapeno until softened. Add garlic, chili pwder, oregano, cumin, basil, and saute for 1 min.
3. Add remaining ingredients and bring to boil. Cover and reduce heat to low and allow to simmer for 20-45 min.