Posts Tagged ‘Carrots’

Welcome to another edition of Tasty Tuesdays! It is still spring here in the Foothills, but it feels like summer! Our unseasonably warm weather has me thinking of barbecuing. What goes well with a great steak, ribs or chicken from the grill? Broccoli Slaw!

Now if you are looking for convenience, they do have a mix of broccoli and other veges in the pre-made section of the grocery store. I like to put this together myself. It is easy, and you can clean out your vegetable drawer. To make this side salad, prepare this about four hours before you plan on eating it! This allows the lovely flavors of the mixture to meld. So, come along with me as we head into the kitchen to make this very tasty slaw!

1 cup of mayonnaise
4 TBS sugar
2 TBS white wine vinegar
salt and pepper to taste
1 broccoli crown, medium in size
2 green onions
5-7 radishes
1 carrot
1 large stalk of celery
1 cup cheddar cheese, grated

First, I like to get the dressing made for the cole slaw. This is so easy! In a bowl mix together the mayo, sugar, and vinegar. You want to make sure that the mixture is smooth. Add a bit of salt, and several grinds of fresh black pepper. Set this aside.

Slaw sauce mixture

Slaw sauce mixture

Now get out a large mixing bowl. Wash the broccoli. Cut the broccoli close to the flower heads. Do not throw away that stem! With the flower head make small cuts so that you have a bunch of little florets. Add these to your mixing bowl. Now for those stems…Using the larger part of the stem, trim away the hard outer covering, the slice and dice the stem and add this to your bowl.

Take your green onion, trim off the roots and about an inch off of the green tops and slice. Add these to the mixing bowl. Now for the radishes, trim off the root and the greens. Slice the radishes so that you have little circles, then slice those circles into strips and add to your mixing bowl. For the carrots: Wash, then peel. Cut the carrot in four pieces. Then cut the pieces lengthwise into four. Then slice the quarters into little cubes. Add these to the mixing bowl. Was and trim the celery, Cut these the same way we did the carrots. Into the mixing bowl these go! Now stir this up until you have an even blend of veges. It should look like this:

Vegetable mixture of broccoli slaw

Vegetable mixture of broccoli slaw

Pretty colors, eh?

Now, add to this the cheddar cheese. And mix it up good.

Slaw with Cheddar added

Slaw with Cheddar added

The cheddar gives this an amazing texture!

Now add in the dressing and stir it up so that the vegetables are evenly coated. Let this sit for 4 or more hours, and then when your grilled meats are ready, serve it up!

The finished slaw

The finished slaw

Now wasn’t that easy? Other vegetables that would be good in this recipe are red cabbage, kale, fresh peas…I leave that up to you!

Thanks for stopping by today for another edition of Tasty Tuesday and stay tuned for a new recipe next week! Be well! ^..^

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I wanted to find out if you would care to join me in the kitchen today for Tasty Tuesday! Today’s recipe is a very tasty stew made with pork and poblano and anaheim chiles. I like to prepare easy dishes and this one fits the bill! The aromas during cooking will have everyone’s stomachs growling as it cooks! Ready to head into the kitchen?



Don't forget the carrots!

Don’t forget the carrots!

1/4 cup vegetable oil
4 1/2#’s boneless pork shoulder
Salt and pepper
10 garlic cloves
4 large carrots
2 poblano chiles
1 anaheim chile
2 limes
2 bay leaves
48 oz. chicken stock
6 Roma tomatoes

First, lets get everything cut up. Start with the pork. Cut the meat into 1″ cubes. Set aside.

Pork cut into cubes

Pork cut into cubes

Now let’s get working on the vegetables. Beginning with the garlic, smash the cloves, remove the skin and trim the bottom. Add to a mixing bowl. Peel the carrots, cut into four sections, then cut into quarters. Add to the bowl. On to the chiles: Cut the cap off the chiles, then cut the chile in half. Remove the seeds and veins. Then cut the chile in the middle horizontally, and slice into thin strips and add to the bowl. Juice the two limes and add the juice to the vegetables. Add in the two bay leaves.  Mix it up!

Colorful mixture of veges

Colorful mixture of veges

On to the tomatoes. Cut the stem end out of the tomatoes, then cut the tomatoes in quarters.

Tomatoes cut into quarters

Tomatoes cut into quarters

Now that every thing is ready, let’s get to cooking! Preheat the oven to 325 degrees. Add the oil to a cast iron dutch oven. Heat over medium heat and when it is hot add half the pork and brown. When done, removed from the pot and set aside. Brown the remaining pork. When this is done, add the first batch back to the pot.

Browned pork

Browned pork

Now add in the vegetables. Mix it up and then add in the broth.

Add the broth

Add the broth

Doesn’t that look good? Now grab your bowl of tomatoes and tuck them in around the meat.

Tomatoes added

Tomatoes added

Bring this to a boil. Now turn the heat off, cover the pot with a snug fitting lid and place this on the second to the lowest rack in the oven for 3 hours. Stir once per hour. Here it is when it is almost done.

Almost done!

Almost done!

Doesn’t that look good? The aromas are making my stomach growl! 🙂

Time’s up! Pull your pot out of the oven. Get out some bowls and serve this baby up!

Dinner is served!

Dinner is served!

You can serve this over rice or, if you prefer, mashers! To kick it up a notch, you can dress this up with a bit of cilantro!

Hey, thanks for dropping by for Tasty Tuesday! Have a great day and be well! ^..^

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You might remember that this year was the first year of using wine barrels in the garden. The barrels were to thwart the gophers and they did their job. What they did not deal with, though, were the ground squirrels! Yes, my garden has been ravaged by ground squirrels! Ground squirrels know how to climb!

At the beginning of the season the zucchini and acorn squash were doing rather well. Then the eating began! As the fruit started to develop the little rug rats discovered them. I had to share! Not that I minded at that point because we were getting plenty to eat. Then they started to eat the flower blossoms! Yup! They ate the blossoms! And, the birds? Well they picked the leaves off the green beans, wax beans, Tuscan melons, and the watermelon too!

We did get some amazing corn! And, we are waiting for the hundreds of tomatoes to turn red. Due to having turned my ankle, I sent my husband to the garden yesterday to harvest onions, carrots and potatoes! So, today I share this bounty with you!

The potato seeds indicated these were to be fingerlings. Clearly they are not but they sure are a nice mix of different potatoes!

Colorful potatoes

Colorful potatoes

Check out these carrots and onions! The aroma from the onions: Amazing!

Carrots and onions

Carrots and onions

Let’s look at them a bit closer!

Onions before cleaning

Onions before cleaning

Carrots before a good scrub

Carrots before a good scrub

One of the carrots was a mutant!

One odd carrot!

One odd carrot!

My husband got busy scrubbing and here is the cleaned up produce!

Cleaned up!

Cleaned up!

The entire bounty

The entire bounty

The best part? Fresh vegetables to go with our dinner!

Eating fresh!

Eating fresh!

Pretty aren’t they? The taste? Phenomenal!

I hope you enjoyed our little harvest! Now go out and have a great Monday, and week for that matter! Thanks for stopping by! Be well! ^..^

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In thinking what I would make for dinner tonight, I rummaged once again through the freezer, and a couple of days ago I discovered the roast I had put away. I will be slow roasting this and will also feature roasted potatoes, carrots and parsnips to accompany this dish. Slow roasting of the meat will keep the “pink” color of the meat from side to side, and any leftovers will make great roast beef sandwiches. So let’s head off to the kitchen!

1 – 3 1/2# beef roast
Fresh ground salt and pepper
1 tsp each of rosemary, thyme and basil
4 cloves of garlic, peeled
Extra virgin olive oil
2 Yukon gold potatoes
A good handful of baby carrots
2 medium sized parsnips

Allow four hours for this to cook. Take the roast out of the refrigerator and let it warm up. If there is a nice layer of fat on the meat, score it.

Score the fat

While it is warming up rub with the fresh ground salt and pepper. Using a mortar and pestle, crush the herbs one at a time. Then combine in a bowl to blend evenly. Rub this on all sides of the roast. Slice the garlic into thin slices, and cut into the meat and insert the slices of garlic. Next using a slight bit of olive oil, rub this over the meat.

Rubbed with herbs and oil

Once the roast has sat out for about an hour or so, turn the heat up on your oven to 200 degrees. While this is heating up, get your pan ready, and include a roasting rack to set the roast on. When the oven is ready, place this in the oven on the 2nd rack from the bottom. Set the timer for four hours. Do not open the oven!

About an hour and a half before the roast is done get your vegetables ready. Although I really love veges cooked around the meat, for this recipe, you will have to cook these separately. I cut the potatoes into chunks, left the already peeled baby carrots whole, and the peeled the parsnips, and cut those into chunks too. Then I used about 1 tsp of rosemary, and parsley, a couple of dashes of onion powder, and 3 twists on the salt and pepper grinders. Then I used about 2 TBS of extra virgin olive oil. Using my hands I mixed it up.

Potatoes, carrots and parsnips

Set these aside. There are a couple of steps that you will need to do with the roast, so at the 50 minutes before the timer goes off, preheat the oven for the vegetables to 375 degrees. Place those in the oven. Stir these periodically during roasting.

Roasting vegetables

When the timer goes off for the meat, remove it from the oven and cover it with foil.

Before hitting it with high heat

Then turn the oven up to 500 degrees. When the oven is hot, place the roast back into the oven and cook for 5 minutes. Check the internal temperature at this point. I cooked this to medium rare and pulled this out of the oven when the temperature hit 132 degrees. Remove from the oven and cover with foil. The temperature will go up as the meat rests.

Let the roast sit

After about 10 minutes the veges should be done, and the meat ready to carve.

Slice up the meat - see the garlic?

Plate it up with your veges, and use some of the juices to pour over the meat.

Dinner is served!

Stay tuned as I will be fixing up Steve’s Baked Tilapia tomorrow!

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Normally I make beef stew in the crock pot. Yesterday with the snow event and no power for most of the day I had to prepare this on the stove top. Nothing is better than a stew on a very cold day, and our bones were definitely warmed by this dish!

1 1/2# stew meat
garlic powder
salt and pepper
Hungarian paprika
1 onion
extra virgin olive oil
64 oz. beef broth
1 cup good red wine, I used Zinfandel from Storey Winery
3 potatoes
handful of prepared baby carrots
3/4 cup of frozen peas
1/4 # fresh green beans
2 bay leaves
1 TBS savory
1 TBS coriander
2 TBS rosemary
2 TBS parsley

Cut up the meat into bite size chunks…sorry the photo is poor… 😦

Meat is cut up and ready to use

Then take the flour, garlic powder, salt and pepper and the paprika and add to a zip lock bag. Put the meat in and shake it vigorously. Set aside. Next take the onion and chop coarsely. Add this and 3 good glugs of olive oil to your stew pot. Turn on the heat, add the onions. Cook down for about 3 minutes and then grab the pieces of beef out of the bag. Do not worry about excess flour as you grab the meat as it will thicken the stew. But do not add in the rest of the flour from the bag. Brown the meat. While this is browning, peel the potatoes and cut into bite size chunks. Trim up the green beans.

The vegetables are ready to go

When the meat is brown add the broth and the wine. Then add your vegetables. Next add the herbs.

Everything is added

Bring this up to a boil, and then cover, turning the heat down to low. Check your stew often to ensure that it does not stick to the bottom of the stew pot. Cook on low for about 2 hours, and then serve.

Dinner is served!

Don’t forget to have a glass of the wine that you used in the stew!

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I am all for simple in the kitchen on a Friday night! To start off the weekend, and after a tiring work week, what could be better than a meal cooked in one pan on the stove top? Pour yourself a glass of Pinot Noir, take a sip and then let’s get started!

4 pork sirloin steaks
2 russet or Yukon gold potatoes
A generous handful of baby carrots
1 cup fresh mushroom sliced (I forgot to get these and will used canned instead! 😦 )
1/3 cup frozen peas
1 package of frozen artichoke hearts (or canned if you cannot get frozen)
3 TBS butter
Fresh ground salt and pepper

Take the pork steaks and trim some of the fat from the sides of the steaks.

Trimmed pork steaks

Place the pieces of fat in a deep frying pan. Next peel the potatoes and carrots and cut them into chunks.

Cut up carrots and potatoes

These will need to be par-boiled before we use them. So get a pot of water going with these added and par-boil for 7 minutes. Before draining the water off the potatoes and carrots, place the frozen peas in the bottom of the colander. Rinse in cold water when done. While these are par-boiling let’s get the fat going. Turn the heat up on the pan to medium high. We are going to render this fat for use in our dish. Stir the fat so that all sides become a beautiful golden brown.

Browned pork fat

When this is done, remove the pieces from the pan and set aside on paper towel to drain. Then add the pork steaks and brown on both sides.

Start to brown the pork steaks

Then remove the steaks from the pan. Next, add the potatoes, carrots, mushrooms, and peas to the pan and stir to coat the vegetables.

Coat the vegetables in the pork fat

Then move the vegetables to one side of the pan and add in the steaks,

Move the vegetables to the side and add the pork

moving the vegetables around so that the meat ends up on the bottom and are covered by the vegetables. Next, use a couple of really good shakes of dried thyme leaves over all, and then follow this with a couple of grinds of salt and pepper, then dot with the butter.

Top the vege's with salt, pepper, thyme then butter

Cover the dish, turn the heat down to medium low and cook for 30 minutes.

During the cooking process - smells great!

Turn the meat over, and re-cover with the vegetables. Using a baster collect the juices and spread over the top. Cover again and cook for another 25 minutes then serve this up!

Dinner is served!

This is one of those comfort food dinners that is so good on a wet a rainy night like tonight!  Oh, and the rendered pork fat, cut it into small pieces and give this to your dog as treats!  It will add luster to the coat!

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We invited friends over to watch the Super Bowl Commercials, oh, and the game. The commercials are very entertaining and I must say that I would watch more TV if advertisers made more commercials like the ones that run during the Super Bowl.

We started out the day with a variety of finger foods. I took it easy on myself and went pre-made.

Superbowl Goodies

For dinner I was making Emeril Lagasse’s Braised Brisket of Beef. The dinner was easy to make, took hours to cook and was spicy! And it was cooked in beer! There is something about cooking in beer that makes flavors jump and this recipe was terrific!

Braised Brisket

Along with the meat we had

Peas and the onions cooked with the beef

Roasted potatoes and carrots

And of course wine!

Fenton Herriot 2008 Syrah

The wine is from one of our local wineries. We enjoyed Fenton Herriot’s 2008 Syrah which went perfectly with the meal. Here is the link to Emeril’s recipe:


My favorite commercial during the game:

If you watched the game, what was your game day fare, and which commercial did you like best?

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I love a dinner that is easy to make, tastes good, and that makes the house smell so good that you just can’t wait to eat it! This is one of those dishes!

3 pound pork shoulder roast, boned and wrapped in a sleeve
Onion powder
Garlic powder
Parsley flakes
Salt and pepper
Extra virgin olive oil
1 small onion, chopped
5 cloves of garlic, chopped finely
1 cup of chicken broth
14 Baby carrots, halved
2 good sized yukon gold potatoes, cut into good size chunks
1/2 pound of crimini mushrooms, sliced thickly
12 ounces of quartered artichoke hearts
1/2 cup frozen baby peas
Sonoma Gourmet roasted garlic rosemary oil
Parsley flakes

Take the roast out of the refrigerator about an hour before cooking and rub with thyme, the onion and garlic powders, parsley flakes and some salt and pepper.

Rub the herbs and spices into the meat

After an hour,preheat the oven to 350, and heat the oil in a large skillet and brown the meat on all sides.

Brown the roast on all sides

In the same pan, add the onions and garlic and caramelize.

Caramelize the onions and garlic

Then add the broth to the pan. Make sure to scrape up the browned bits!

Add broth to the pan and scrape up all the bits stuck to the pan

Pour over the meat, cover with foil and place this in the oven.

While this is cooking get your vegetables ready. Put them in a bowl with the Sonoma Gourmet Dip and Toss, and add additional thyme and parsley flakes.

Get your vegetables ready

After the roast has cooked 30 minutes, remove it from the oven, remove the foil and toss. Place the vegetables around the roast.

Lay the vegetables around the partially cooked roast

Return the pan to the oven and cook for about an hour or until the temperature of the roast hits 140 degrees. Remove the pan from the oven, and take the roast out of the pan, set aside and cover.

Roast is removed from the oven, and the veges go back in while the roast sits

The roast will still cook for a bit so the temperature will come up to the safe temperature of at least 145 degrees. Return the pan to the oven for 15 minutes. After 15 minutes, remove the vegetables from the oven. Slice up the meat,

Slice the pork

and serve it with your roasted veges!

Dinner is served!

Try this with a Mourvedre or a Petite Sirah!

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Last night I pulled out the wok and made my version of Chicken Chow Mein. It takes a bit of time to put together but it is well worth it!

1 Bok Choy
1 Napa Cabbage
1 Carrot
8 Asparagus
8-10 Green Beans
1/2 Can of Bamboo Shoots
1/2 Can of Sliced Water Chestnuts
1 Broccoli Crown
6 Dried Shitake Mushrooms
4 Cloves of Garlic
6 Boneless Chicken Thighs
8 Oz. Chinese Noodles
Rice Wine
Soy Sauce
Sesame Oil
Peanut Oil
1/4 cup of water
Dash of Salt
3 Spring Onion

Start with the Shitake mushrooms. To rehydrate these, place them in a bowl and cover with hot water.

Rehydrate the Shitake Mushrooms

I cut up the vegetables and separate them into two batches. The Bok Choy and Napa cabbage in one; the carrots, asparagus, green beans, bamboo shoots, water chestnuts, broccoli and mushrooms in the other. The first cooks quicker than the second.

Napa Cabbage and Bok Choy prepped

Prepped veges

Then I cut up the chicken into small chunks. Add a glug of rice wine.

Cut up Chicken Mixed with Rice Wine

Chop up the garlic, and put into a small bowl. Slice up the spring onion and put into another small bowl. Set aside.

Spring Onion and Finely Chopped Garlic

Prepare the noodles according to the package directions. Add soy sauce to your liking and a good dose of the sesame oil and combine. Set aside.

Chinese Noodles

Add one TBS. peanut oil to your wok and heat. Then toss in the Bok Choy and the Napa Cabbage. Stir fry until they just start to wilt.

Stir Fry the Bok Choy and Napa Cabbage

Then remove to a bowl. Add another TBS of peanut oil to wok and heat again. Add in prepped veges and start to stir fry. Then add the water and a dash of salt. Cook until just crisp tender.

Sitr Fry the Vege Mix

Remove to the bowl with the cabbage and bok choy. Heat a TBS of peanut oil to hot and then add the garlic. Stir fry this until the aroma comes up and then add the chicken.

Stir Fry the Chicken

Cook until the chicken is no longer pink inside. Then add to the bowl with the vegetables.

Everything is Cooked and Ready to Use

Now add 3 TBS of peanut oil to the wok and heat. When hot add the noodles and stir fry for about one minute. Then add the bowl of chicken and vegetables and the spring onion and stir fry to combine and all is heated through, then serve it up!

Dinner is Ready!

I make a lot of this so that I have leftovers for lunch at work. It is really good cold too! I hope that you enjoy this as much as my husband and I do!

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A really good navy bean soup is great for those cold nights, and tonight is going to be cold! And, I have leftover ham! So tonight is El Noche de Sopa, or soup night! This recipe is for my version of navy bean soup. This soup got its name from a friend from Guatemala. The day after eating this soup he pronounced it Sopa de Pedos! When I asked what he meant asked me if I was familiar with the music of beans? And, to that I am no stranger!

Bones from a ham
2 cups of dry small white beans
7 cups of water
3 stalks of celery
3 carrots
a handful of crimini mushrooms
1 bay leaf
5 chili de arboles dried chili’s
fresh ground pepper

Start off with the beans first. Put the water into your soup pot and add the beans.

Beans and water are added to the soup pot

Turn the heat up to medium high and bring it to where it just starts to boil. If you don’t catch it before it boils your beans will burst. So I check it continually. Turn the heat off and let the beans sit in the hot water for one hour.

While the beans are sitting, wash and peel the carrots. Wash up the celery. Cut these into small cubes. Chop the mushrooms roughly. Get out the bay leaf, the chili de arboles and your pepper grinder.

Carrots, celery, mushrooms, bay leaf and chilis are ready

Ham bone is ready to go in

When the beans are done, add the ham bone the carrots, celery, the bay leaf and the chili’s.

Everything is in the pot!

Bring this up to a boil, then turn down to low and simmer for a few hours.

Midway through cooking

Remove the bones from the soup, let this cool and then remove the meat from the bones.

Meat removed from bones before cutting into smaller pieces

Put the chunks of meat back into the pot and if you have other ham meat leftover you can add this too. Cook for another hour.

Serve this soup up with a warm crusty bread!

Soup is ready!

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