Sloppy Spaghetti

I made so much sloppy joe that I figured we needed to use some for something other than sammiches.  My giardiniera is so good  on this I may make it a regular addition to my pasta.  It is garlicky enough to add it to plain noodles.

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Multi-Pot Recipes: Ropa Vieja

I love ropa vieja salad bowls. I made two big batches the past few weeks in the Multi-Pot electric pressure cooker. The second batch, pictured above, I forgot the onions. Not sure how I did that! I thought about putting grilled onions in after the fact, but that would have meant more cooking. I always omit the olives, no mistake there.

For whatever reason, and you can probably deduce from my minimal posting the last few months, but I’m really off cooking. The best I do each week is either grill up a bunch of things one night or make large batches of something in the multi-pot and serve it over rice or lettuce for the next few days. It’s not necessarily pretty, but gets us through the week, along with the fresh veggies that are abundant. We are just about out of corn-on-the-cob season, and I’m sad.

Meanwhile, I’m so not in the cooking mood, that is a store-bought tortilla bowl. Which I never do, it’s so easy to make your own.

Ropa Vieja

  • 1 tbs olive oil
  • 3 lbs chuck roast, round roast or flank steak
  • 1/4 cup red wine vinegar
  • 2 large tomatoes, chopped or pureed (1 can crushed tomatoes substitute)
  • 1/4 cup green olives (oh, so very optional)
  • 1 small onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp crushed oregano (or 1 tbsp fresh leaves)
  • 1 tsp salt (more if desired)
  • 1/2 tsp ground black pepper (more if desired)
  • cilantro for garnish

In the pressure cooker, heat oil and brown meat on all sides. Add remaining ingredients (except cilantro…and in my case, olives). Check your electric cooker guide, I cooked mine on the meat setting for 1-1/2 hours. I let it depressurize and then shredded the beef with a fork.

You can also use the slow-cooker method and slow cook for 8-10 hours.

Serve with tortillas, over rice or on a salad. Garnish with fresh cilantro.

 

Steak Pr0n

The KISS principle in Sunday Dinners.  (Keep It Simple, Stupid):  Sous vide boneless ribeye, baked potato with sour cream, French dinner toll, wilted lettuce, and sweet tea.

Tidbits

20170106_110453-1600x1200A little breakfast pr0n to start.  The patty is from that batch of homemade garlic pepper recipe sausage.20161230_162702-1600x1200This is an older picture from a meal we had a couple of weeks ago.  Not sure if I have used it so here it is.  I bought a batch of purple potatoes and mixed them in with fingerlings and a cubed sweet potato.  The pork tenderloin was done sous vide and then seared in a hot pan just before plating.  There is a pan sauce made from red wine and the pan juices.  I reached for the white but it wasn’t open so the red went in.20170108_163513-1600x1200Gumbo!  This one has andouille, chicken, and shrimp.20170108_133521-1600x1200A couple of pineapple upside down cakes.  There was a little pineapple left over from Mrs J’s carrot cake, and we finally used up the last of the maraschino cherries that have been lurking in a dark corner of the fridge for ages.  Not the prettiest cakes ever but they tasted great.  There is one small slice left but it will not last out the day.img_20170110_093935_processedHere’s Ollie!  He’s been mixing about with the other kittehs and we think he’s fitting in quite well.  He and Bitsy spent the night chasing up and down the hallway.20170110_164542-1600x1200I dug one of the rib roasts out of the freezer.  It was one of those the market had on sale for the holidays.  It was oddly cut, the two end ribs were sliced down the middle, making the piece about 1-1/2 inches altogether.  I promised Mrs J that I would turn out the next steak medium done and so set the water bath temp to 140.  When it came out I sliced it in half and seared the pieces in a hot pan.  The pan sauce was made of butter and the same red wine that I used on that pork tenderloin.  The potatoes were rubbed with olive oil and generously salted, then baked in a 350 oven for an hour.20170111_090545-1600x1200Mrs J left for an appointment this morning.  Gabe waited by the door for her return.  He misses his dog mama every time she goes away.20170107_171349-1600x1200That garlic pepper sausage makes pretty good chili.20170110_164600-1600x1200I’ll close with this salad.  It’s a bagged salad topped with a deli made Greek salad with a little extra feta.

Steak Pr0n

20161211_164149-1600x1200An easy and delicious dinner:  Bagged frozen fries crisped up in the toaster oven, perfect sous vide steak in a drippings and butter pan sauce, and a classic wilted lettuce salad.  That recipe has the dressing over iceberg lettuce but I’ve only ever had it on leaf lettuce, I’m minded to give it a try their way.

Dinner Menu: Cream of Potato Cheese Soup And Blueberry Crisp

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Yummy JeffreyW photo

I have an abundance of potatoes that I need to use up. I’m loving my convection oven because I can bake up potatoes in about 30 minutes. So that’s using up a few. And I’m having guests over for pot roast on Sunday, which will use up a few more.

Still, I have a big bag of potatoes from my brother’s garden that I don’t want to go to waste. It’s blustery cold here, so soup sounded like a great idea. So creamy potato soup (mmm, with cheese) it is, with a complete dinner menu, to boot.

On the board:

  1. Cream of Potato Cheese Soup
  2. Orange-Walnut Spinach Salad
  3. Blueberry Crisp

Cream of Potato Cheese Soup

  • 6 large potatoes, cubed (peeling opt)
  • 2 cups water
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • ½ tsp ea: sage, rosemary, basil
  • 4 cups milk
  • 3 tbsp butter, melted
  • 4 tbsp flour
  • 8 oz cheddar cheese, shredded
  • salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

  • 10 oz spinach, washed
  • 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
  • ½ red onion, sliced in rings
  • 1 oz bleu cheese, crumbled
  • ½ cup chopped walnuts
  • Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Blueberry Crisp

Topping:

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

  • 1 tbsp butter, melted and spread on bottom of baking dish
  • 16 oz frozen blueberries
  • 3 tbsp cornstarch
  • ¼ cup sugar
  • dash of lemon juice

8×8 baking dish, greased

Combine blueberries, sugar, lemon juice & cornstarch. Spread in buttered baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 minutes, until top is golden and blueberries are bubbly.

Shopping List:

  • 6 large potatoes
  • 1 onion
  • 1 red onion
  • 4 cups milk
  • 8 oz shredded cheddar cheese
  • 10 oz spinach
  • 2 oranges
  • 1 oz bleu cheese,
  • 4 oz chopped walnuts
  • Raspberry-walnut dressing
  • 1 stick + 3 tbsp butter
  • 12 oz frozen blueberries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic