As I mentioned in my post earlier today, I need to increase my protein intake. Normally, my preference on from-scratch red sauce for pasta is a chunky garden-style sauce, with lots of fresh veggies and tomatoes I put up from the previous year’s garden… and absolutely NO added sugar (a high quality sweet balsamic vinegar does the job quite nicely). The ingredients and amounts always vary and I never really measure anything. Well, tonight I’m adding some meat to the mix *and* I carefully measured everything, except the herbs. Hopefully this beautiful gravy will have my muscles nice and happy and ready to take on the chicken kicks tomorrow at MMA!
Yummy gravy in the making…
Easy Soup in the slow cooker…
This is going to be tonight’s dinner. Hopefully it will be tasty…
As always, all measurements are approximate.
Get out the slow cooker and put the following in it:
- 2 quarts diced tomatoes (or 2 28-oz cans)
- 1 16 oz can chickpeas, aka garbanzo beans, mashed up a bit
- 1/2 c brown lentils
- 3 links Italian sausage, cooked and chopped
- 2-3 c frozen chopped spinach
- 1 c carrot pieces
- 1/2 c roughly chopped celery
- 1 tbsp dried minced onion
- 1 tsp dried thyme
- 1/2 tsp dried herbes de provence
- 1/4 tsp garlic powder
- 3 c water
Give it a stir to mix everything up and cook on high for 6 hours.
I’m guessing it will yield about 8 hearty servings. If all of my guessing, between ingredient quantities & final yield, is accurate, then the nutritional info is as follows (based on calculator at recipes.SparkPeople.com):
Fat 9.2g (Sat 4.8g)
Carbohydrate 18.9g (Fiber 5.3g; Sugar 7.0g)
-I used leftover cooked sausage that was in the freezer. I recommend chopping it before you freeze it.
-I don’t like putting frozen stuff straight into the crockpot, so I stuck the spinach and water in a container and microwaved it for a few minutes, then added the chopped sausage to the container and microwaved it for a few more minutes.
-I chopped up the remainder of a package of baby carrots and did not measure them at all. There were probably 12-15 of them.
-The ingredients should be fairly flexible here. No tomatoes? Try salsa. No chickpeas? Try navy or cannellini beans. No spinach? Try collards, kale, mustard, or beet greens. No carrots? Either skip ’em or maybe try some sweet potato chopped small. No celery? Add a bit of celery salt and don’t stress over it. Use fresh or frozen onion instead of dried. No thyme or herbes de provence? Replace them with Italian seasoning blend, or, if you used salsa instead of tomatoes, maybe try cilantro and oregano instead. No garlic or onion at all? Replace the tomatoes with salsa and/or replace the water with a well-seasoned broth that you like. Yep, like I said, it’s pretty flexible!
The soup turned out quite nicely and received rave reviews from the family. Next time I make it, though, I’ll be a lot more heavy-handed with the seasonings… a whole sweet onion and 2-3 cloves of fresh garlic, chopped, and probably closer to a tablespoon of thyme… plus maybe a drizzle of a sweet & fruity balsamic vinegar to round it all out. All in all, though, it was a very tasty dinner and took all of 5 minutes to prepare. So yeah, it’s a win!
I love to can. I’m not sure why it’s called canning when you put the stuff in glass jars, but I do know that food safety is nothing to mess around with. I’ve been contemplating a post about why safe food handling and processing procedures are so important, wanting to pull out my old textbooks and share all of the nitty gritty details with you, and find share-able charts and stuff, but well, it just hasn’t happened. So instead, I’ll share a little bit of the stuff that’s just knocking around in my noggin, after many years of canning and a few years of food and nutrition courses in college (I was a nutrition major).
It’s not just about botulism! (more…)
My seedlings are in that stage where I’m just waiting for them to get big enough to begin hardening off. The only news on that front is that about half of my mouse melons, aka Mexican Sour Gherkins, sprouted yesterday- this is my first year growing them, and I am very excited about that! I was surprised that it only took about 4 days for them to begin poking up through the soil! My seedlings are all in that stage that requires an abundance of patience, as I watch and wait for them to get big enough to begin hardening off. I have a circulating fan that will be set up to blow on them later today, and I’ll probably begin re-potting and thinning the tomatoes tomorrow. So anyway, that’s the ‘State of the Garden’ report.
Since I don’t have any garden tips today, I figured that this would be a good time to share one method of stretching the food budget. There is a lot of food waste in this country, and I often shake my head at the price of convenience. I try very hard to use up everything I can, and waste as little as possible. As well as being earth-friendly, it’s usually good for the body and less expensive than making ‘convenience’ purchases, too. I’m not going to go all preachy about that stuff, though. I’ll simply say that there was a time when boxed or canned broths were not available, and people needed to make them from scratch. With all of the food allergies and sensitivities people are beginning to recognize, it’s become a necessity for some of us, but it’s surprisingly easy to do, and is a great way to give your recipes an extra punch of both flavor and nutrition, and bonus- it’s pretty much free!
It’s been over a year since my last post, and I’m feeling pretty guilty about that. It’s not that I haven’t had ideas of things to write about that has kept me from posting- an idea springs to mind at least once a week. What has kept me from posting has actually been photography to go with the posts. I don’t want to steal or borrow images from online sources, but I don’t have very good image editing software to get my own photos cleaned up and re-sized easily. So yeah, that needs to be dealt with. In the mean time, I’m not going to let the lack of photos stand in the way of me sharing stuff with you. And since Easter is right around the corner, what better subject to kick things back off with here than the secret to making hard boiled eggs that peel easily and nicely?
What do you do with leftover mashed potatoes & spinach? Make soup!
Well, I have not been doing very well at keeping up with things on here! The garden has really had me hopping, and I’ve had lots of general ‘life’ stuff going on, too. Sadly, it’s left me with little time to be creative. I’m hoping to have my recipe for stuffed peppers, with pictures of the process, up for you very soon. (I did make a batch, but forgot to take photos of the making of the stuffing!)
In the meantime, I have a helpful tip. If you find your garden overflowing with peppers, or find them at the grocery store for a great price, why don’t you make up a big batch and freeze them? My grandmother, who is not much for cooking anymore, loves stuffed peppers, so I made a big batch and will be taking some to her.
I’ll go into more detail on this when I write up the recipe for you, but you can easily freeze them individually by using a muffin tin to support the peppers. Then once they’re frozen through, you can stick them in a freezer bag or vacuum seal them and just pull out however many you need when you want to eat them.