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Mind, Body, Soul
Cookin' Slow
By Mona Lease
Greetings, Gals!! Since we've been exercising our body (gentle back
stretches) and looking at our thoughts - I thought maybe now might be a
good time for some thought to food. The following recipes are geared to
fit with our daily struggle for peace and the legal tender. If you use
a crock pot (slow cooker) and leave the house - make sure nothing is
close to the slow cooker - no paper...no paneling...no hot pads...no
paper/plastic sacks...nothing.
Cabbage Roll Soup: 1 large onion, diced...3 cloves garlic, minced...1
lb lean ground beef...1/2 lb lean ground pork...3/4 cup uncooked long
grain rice...1 medium head cabbage chopped and core removed...1 (28 oz)
can diced tomatoes...2 T tomato paste...4 cups beef broth...1-1/2 cups
V8 or other vegetable juice...1 t paprika...1 t thyme...1 T
Worchestershire sauce..1 bay leaf...salt and pepper to taste.
In a large pan brown onion, garlic, pork, and beef. Drain fat. Stir in
chopped cabbage and let cook until slightly softened (3 minutes). Add
all remaining ingredients, bring to a boil and reduce heat to medium
low. Cover and simmer on low until rice is fully cooked (25-30
minutes). Remove bay leaf and serve. If you prefer a thinner soup, add
more beef broth to reach the desired consistency once the rice is
cooked.
No Yeast Dinner Rolls: 1 cup flour...1 t baking powder...1 t salt...1/2
cup milk...2 T mayo. Combine all the ingredients. Spoon into a greased
muffin pan. Makes approximately 5 rolls. Bake in a pre-heated oven for
15 minutes or until done and golden brown.
Slow Cooker Irish Beef Stew: 1-1/2 lbs chuck roast cut into 1-1/2"
pieces or precut stew meat...1/4 cup flour...2 t salt...1 t pepper...2
T olive oil...2 lbs Yukon Gold potatos halved or quartered depending on
size...1 lb baby carrots...2 T butter...1 yellow onion diced...3 cloves
garlic minced...3 cans beef broth (approximately 40 oz)...1 small can
tomato paste...2 T balsamic or red wine vinegar..1 T
Worchestershire sauce...2 T cornstarch + 2 T cold water...1 T
dried thyme...1 T dried parsley flakes...2 bay leaves...fresh parsley
for garnish.
Cut roast into 1-1/2" bite size chunks and place them in a gallon size
resealable bag. Add flour, salt, and pepper. Shake the bag until the
meat is coated with flour. Heat olive oil in a large heavy bottom
skillet or pot. Add coated meat and brown each piece on all sides.
While the meat is browning, cut potatos and carrots. Place them in the
bottom of the slow cooker. When the meat is browned, layer the meat on
top of the potatos and carrots. Leave the remaining juice in the
skillet. Return the skillet to the stove top and add butter. Melt the
butter on medium high and saute onions and garlic. Stir in beef broth,
tomato paste, red wine vinegar, and Worchestershire sauce. In a small
cup combine cornstarch and cold water. Mix until smooth and then add to
the liquid mixture in the skillet. This will thicken the liquid. Pour
all the contents of the skillet over the meat and vegetables in the
slow cooker. Add thyme, bay leaves, and parsley flakes. Cook on low for
7-8 hours or on high for approximately 4 hours. 30 minutes before
serving, check the taste of the broth. Add seasonings as needed. Allow
to cook another 30 minutes if you add seasonings. Remove bay leaves
before serving. Garnish with fresh parsley.
Food for thought: "Just because you are offended doesn't make you
right."
Sometimes all you need is for someone to just be there, even if they
can't solve your problems. Just knowing there is someone who cares can
make all the difference. sun.gazing.com
The best is yet to be!! MONA
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