Crock Pot Greens recipe

Crock Pot Greens

Bacon, diced                                                               2 strips

Onion, sliced                                                               1 large onion

Garlic, sliced                                                               6 cloves

Greens*, your choice, cut into ½ inch pieces             16 cups

Red chili flakes                                                           1 tsp

Sugar                                                                           1 TBSP

Kosher Salt                                                                  2 TBSP

Black Pepper                                                               2 TSP

Chicken or Vegetable Stock                                        1 quart

Water                                                                          2 cups

1.     In a sauté pan over medium high heat cook the bacon until half done, then add the onion and garlic. Cook until the onions are tender and lightly browned

2.     Triple was the greens and chop them into ½ inch pieces, place in large crock pot

3.     Add the cooked bacon-onion mixture to the top of the greens

4.     Add the chili flakes, sugar, salt and pepper to the greens

5.     Add the stock and water, cover

6.     Cook on low for 8 hours (I have cooked these over night and it works great)

7.     Adjust seasoning if needed before serving

8.     Serve with your favorite entrée and little pepper vinegar

*Greens – I like collards, turnip, mustard or kale – use one variety or mix and match for great flavors. I use Collard and kale since that what I had left in the garden

www.jwd-consultancy.com

Rolling in the Greens!!! Final winter crop harvest.

Well here is the final harvest for the winter crops - collards and kale. Both slow cooked for 6 hours in the crock pot (sorry I am too busy to tend a dutch oven on the stove)  Recipe to follow - this is easy simple and oh so delicious greens to make

All about the Carrots!!!

Yep right now the carrots are in full swing in the garden......the new recipes follow.  Nothing beats being inspired to cook by great ingredients you grow yourself. More recipes to come

Meatless Monday does not mean Tasteless Monday!

We have been eating more meatless dishes at home, simply because it feels better! So I am using my culinary skills to create "full flavor" and texture experiences using vegetables as the center of our meal. I have to say I am having loads of fun with it - some cuisines are easier to convert than others - Thai, Mexican, Italian, all are easy to move to tasty meatless entrees. I continue to look to the vegetarian cooking of the Middle East for flavor inspiration. Here is a classic dish twisted to be meatless and even Vegan if you skip the cheese. Oh yes, it is gluten free too........

Mushroom “Meatballs”

1/2 lb.             White Button Mushrooms

1/2 lb.             Cremini Mushrooms

½ C                  Onion, diced

¼ C                  Carrots, diced

¼ C                  Celery, diced

1-1/2 C             Gluten free bread crumbs

1 ea.                Egg

¼ C                  Pesto

1 tsp                Dried Oregano

1 tsp                Fennel, ground

½ tsp               Crushed red pepper

2 tsp                Kosher Salt

1 tsp                Black pepper

½ c                   Olive oil for cooking

Place the mushrooms, onion, carrot and celery in to a food processor and pulse until all is well ground and still has some meat like texture. Transfer to a baking pan and place in a 300 degree oven for about 20 minutes to dry the mixture out

Once dry – place in refrigeration and chill to room temperature

Transfer cooled mixture to a large bowl, add the bread crumbs, egg, pesto, herbs and spices

Mix well with your hands to incorporate all the ingredients

Refrigerate for at least 30 minutes or until well chilled

 

To cook

Place a large sauté pan over medium heat add the olive oil

Using a #24 scoop/ disher – scoop round balls of the mushroom mixture, place in heated oil and brown on all sides, transfer to a sheet pan to bake

Bake at 350 degrees for 15 minutes – hold warm until served.

To serve

In a large sauté pan, place al dente spaghetti squash and ½ c up of your favorite red sauce (I used Whole Foods Organic pasta sauce) toss to warm through

Place sauced squash noodles on a plate and top with three “meatballs”, garnish with a little more sauce (parmesan cheese optional and makes dish meatless but not vegan) 

Serve! We added a gluten free roll to enhance the meal