Monday, April 20, 2015

Slow Cooker Bean and Barley Soup

  • 1 cup dried kidney beans, rinsed
  • 1/2 cup pearl barley
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 4 cups vegetable broth
  • 2 ribs celery, chopped
  • 1 zucchini, chopped
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • kosher salt to taste
  • 1 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cayenne pepper
  • black pepper to taste
  • 14oz can of whole tomatoes, with juice
  • 3 cups baby spinach
  • 1/4 cup Parmesan Cheese
  1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
  2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
  3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
  4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
  5. Remove the bay leaves, and add additional salt and pepper to taste.
  6. Optionally drizzle with balsamic vinegar and olive oil before serving.

Friday, April 17, 2015

Wine Marinated Pot Roast

  • 3 to 3 1/2 pound boneless beef chuck
  • 1 (750mL) bottle red wine
  • salt and pepper
  • 2 Tablespoons olive oil
  • 1 (10.5 ounce) can beef consomme
  • 1/4 cup tomato paste
  • 1 Tablespoons herbes de Provence
  • 1 Tablespoon Dijon mustard
  • 3 cloves chopped garlic
  • 2 bay leaves
  • 1 onion, sliced
  • 4 carrots
  • 4 parsnips
  • 2 cups cremini mushrooms
  • 2 stalks celery
  • 1/4 cup flat leaf parsley
  1. Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
  2. The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
  3. Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
  4. In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
  5. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
  6. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.  Cook in crockpot for 3 1/2 hours.
  7. While the pot roast is cooking, prep your vegetables.
  8. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
  9. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

Sunday, April 5, 2015

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes


3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated Parmesan cheese (or to taste)
chopped fresh parsley


1 Set oven to 375 degrees.
2 Butter a shallow baking dish large enough to hold the potatoes.
3 Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4 In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5 Pour over potatoes in the dish and stir to coat well.
6 Cover the dish tightly with foil.
7 Bake for about 40 minutes.
8 Uncover and turn potatoes.
9 Sprinkle with Parmesan cheese, and return to oven (uncovered).
10 Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11 Sprinkle with chopped fresh parsley and serve.
12 *NOTE* the Parmesan may be sprinkled on just after baking if desired.