 From Skinny Soups
I love using my slow cooker. It's a treat by the end of the day to have dinner ready with the added benefit of wonderful smells wafting through the house all day. Lamb is one of our favorites and locally available but you can also substitute beef stewing meat or even chicken in this recipe. Makes 6 to 7 Servings 1 large onion, finely chopped 2 large garlic cloves, minced 1 large sweet green pepper, diced 1 cup zucchini, diced 2 15 oz cans reduced sodium tomato sauce, or regular tomato sauce 1 cup water 3 cups beef stock or broth 1 lb lean stewing lamb, trimmed of all fat and cut into 1/2 in cubes (or use lamb leg or loin cubes) 1/3 cup fresh parsley leaves, chopped 1/3 cup uncooked white rice 1 bay leaf Dash cayenne pepper 2 tsp sugar 1 tsp dried marjoram leaves 1/2 tsp dried thyme leaves 1/2 tsp dried basil leaves 1/4 tsp powdered mustard 1/4 tsp black pepper Salt to Taste Combine all ingredients, except salt, in crock pot. Cover and cook on high setting 1 hour. Change setting to low and cook an additional 7 to 9 hours until meat and vegetables are tender and flavors are well blended. With large, shallow spoon, skim fat from top of soup and discard. Add salt if desired. Stir before serving. Calories 173
0 Comments
It's hard to resist that Greek specialty of potatoes bathed in a lemony oil. In this version, slices of lemon are roasted along with the potatoes, gently perfuming the dish making it fresher and very satisfying.
IngredientsIngredient Checklist
We'd love to keep this community feature going. If you have a recipe, please share. Pictures are good too. If not feel free to browse our past recipes.
 adapted from a recipe from 'The Week’ serves 4-6
Sent in by Amber ½ c olive oil 10oz cremini mushrooms (sliced ½ inch ) salt and pepper 4 to 5 sliced bread ½ inch cubed (can be gluten free) ½ c minced parsley 1tbs flour 1 onion chopped fine 5 minced garlic cloves 1tbs tomato paste 1 ½ tsp thyme ½ c dry sherry 2 (15oz) cans great northern beans (or any white bean) 3 carrots halved and cut into ¾ inch. Preheat oven to 300 Heat 1/4c of the oil in a 12 inch oven safe pan over a medium high flame, until shimmering , add mushrooms, cook until well browned stirring occasionally, season with salt and pepper. While cooking toss bread cubes with ¼ cup oil and 3tbs of the parsley, reserve, in a small bowl mix the flour with a cup of water, reserve. Reduce the mushroom pan heat to medium add the onion cook until translucent. Reduce heat to med-low, add garlic, tomato paste, and thyme Cook 2-3 minutes till dark brown, add sherry stir to get browned bits, add beans with their liquid, carrots, and the well blended flour water mixture, bring to a boil over high heat, remove from stove cover the top with the reserved bread cubes. Bake in oven 40 min, then broil until bread is golden brown IMPORTANT WATCH CAREFULLY EASY TO BURN AT THIS POINT, remove from oven cool around 20 min sprinkle with the remaining tbs parsley  Wishbone was a small restaurant on Grand Avenue in Chicago. We headed over there for lunch from work. Eventually they expanded to a larger facility by Harpo Studios and to our “hood” at Lincoln and School St. Always a favorite was Hoppin’ John. Wishbone served Southern Cooking. Although I don’t have their recipe, I feel this comes close. Hoppin’ is a “traditional” dish in the South served on New Year’s Day to guarantee a long life. It combines what were usually on hand – cooked black eyed peas and cooked rice. Serve it warm or chilled and dressed with a vinaigrette, its’ a very special salad. Hoppin’ John is one of those classic Southern dishes that come with as many versions, stories and flavors as there are cooks. At its core, however, Hoppin’ John is rice, black-eyed peas (or field peas), smoked pork, and onions. Black eyed peas are supposed to bring you luck if you eat them on New Year’s Day, and it is traditionally eaten with collard greens. So, for this new year, I offer you a hot plate of Hoppin’ John. May we all enjoy its good luck. Happy New Year!  Many things may affect the cooking times of the black eyed peas. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown, and the water you are using.
This recipe uses 1/2 pound of dried black eyed peas (about 1 1/4 cups). You could use up to a pound of black eyed peas without changing the amounts of the other ingredients, if you do, you'll need to double the amount of water and you may need to add more salt.
INGREDIENTS
Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes. 2 Cook the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy). 3 Cook the rice: While the black-eyed peas are cooking, cook the rice separately according to package instructions. 4 Strain cooking water from peas, adjust seasoning: When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot. 5 Serve: Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens. |
Archives
May 2021
Categories |
RSS Feed