Easy Stroganoff

from Fix-It and Forget-It Our Best Slow-Cooker Recipes 2009

10 3/4 oz can cream of mushroom
14 1/2 oz can beef broth
1 lb. beef stew meat (or round steak, cut in to 1" pieces)
1 c. sour cream
2 c. cooked egg noodles
Chopped fresh parsley (optional)

1. Combine soup and broth in 4 qt. slow cooker. Add meat.

2. Cover and cook on high 3-4 hours and then cook on low 3-4 hours.

3. Stir in sour cream.

4. Cook on high 20 minutes more.

5. Serve over cooked noodles. Garnish with parsley if desired.

Serves 4

Sesame Kale

from Greens Glorious Greens!

3/4 lb. Kale (approx 6c.), washed stemmed & coarsely chopped
1 T. sesame or olive oil
1-2 t. finely chopped fresh garlic
1/2 c. chopped scallions, white & green
salt to taste
1 1/2 T. toasted sesame seeds

1. Bring 2c. water to boil in a large 10-12 inch skillet that has a tight-fitting lid. Add chopped kale and cook for about 5 minutes, stirring occasionally, until kale is tender. Remove cooked kale with slotted spoon to drain, save cooking water to drink. (not so much the last part here)

2. Rinse out and dry the skillet, then use it to heat the oil over medium-low heat. Add garlic and saute for about 1 minute. Stir in scallions and cook for another minute.

3. Add cooked kale and salt to taste and stir to combine. Cover and cook for 1-2 min. until kale is hot. Sprinkle with sesame seeds and serve immediately.

Serves 3-4 as a side.

Grilled Pork Chops with Rosemary

1t. Rosemary, crushed
1T. Dijon
3 cloves garlic, minced
2T. olive oil
freshly ground black pepper
4 pork chops

Blend rosemary, dijon, garlic & oil. Add pepper to taste. Spread on both sides of chops. Grill turning once until done.

Farm Box 9/26/09

Combining some traditions to get the blog rhythm going again...

Farm Box

Kale
Plums
Jonagold Apples
Eggplant
Small Globe Eggplant
Japanese Eggplant
Bell Peppers
Italian and Armenian Peppers
Green Beans
Tomatos
Zucchini
Summer Squash
Shallots

That's a lot of eggplant.(Note to self remember camera before unpacking farm box.


Sunday
Grilled Dijon Rosemary Pork
Roasted Veggies - Onion, Potato, Eggplant, Zucchini

Monday
Japanese Curry w/Chicken, Japanese Eggplant, Bell Pepper
Kale Sesame*

Tuesday
Something glamorous like Leftovers

Crock Pot Wednesday
Easy Beef Stroganoff*
Egg Noodles
Green Beans
Salad

Thursday
Burritos

Friday
Order Pizza for kid and sitter

* New Recipe

Somewhere in all that I'll try to make zucchini bread

Barbecue Beef

Wednesday are floor hockey practice this fall, so we're going to try to go with a Crock Pot Wednesday.

3 lb. boneless chuck roast
1 c. barbecue sauce
1/2 c. apricot preserves
1/3 c. chopped green peppers
1 small onion, chopped
1 T. Dijon mustard
2 t. brown sugar
12 sandwich rolls

1. Cut roast into quarters. Place in greased slow cooker.
2. Combine barbecue sauce, preserves, green peppers, onion, mustard, and brown sugar. Pour over roast.
3. Cover. Cook on Low 6-8 hours. Remove roast and slice thinly. Return to slow cooker. Stir gently.
4. Cover. Cook 20-30 minutes.
5. Serve beef and sauce on rolls.

from Fix-It & Forget-It Cookbook

Adventures in Tacos

The kid has had a hankering for tacos. We are traditionally more of a burrito household. I had picked up taco shells, and defrosted some ground beef, but we hadn't discussed seasoning the ground beef. So, on the way home from school we swung by Vons for some taco seasoning and there was none. Not in the spice aisle, not in the Hispanic food aisle, not in a box, not with a fox, no taco seasoning at all. Eventually I got a wild hair about about making our own taco seasoning. The spice collection is robust and with a little Google cooking we found a recipe

2 1/2 T Chili Powder
1 1/2 T Paprika
2 T Cumin
2 t Oregano
1 T Garlic Powder
1 1/2 t Onion Powder
1/2 t Cayenne
1 t salt

2T +1t seasoning added to browned ground beef with 3/4 water simmer til reduced.

It was quite good and we have enough for 3 more batches. But I am still more of a burrito fan than a taco person, I think it will adapt nicely.