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Posts Tagged ‘potatoes’

slowcooked bison stew

In culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, slowcooker on 11.13.11 at 4:09 pm

i spy… bison fingers? well, not really — more like bison ribs, where the meat just falls off the bone in a stew.

so… bison fingers, you ask? well, that’s what the label read on the package of meat from local alberta organic producer, sunworks farm. always on the hunt for new ingredients for my next culinary experiment, i couldn’t help but be intrigued by the ‘bison fingers’ and thought these meaty ribs would make a great addition to a hearty slowcooked stew. perfect for a cozy sunday dinner at home.

slowcook the stew:
add the following ingredients into a medium slowcooker and stir to combine well.
simmer on low heat in the slowcooker for approx 8 hours.

– 1 large can (approx 800mL) crushed tomatoes
– 1.5 cups organic baby carrots
– 1.5 cups organic potatoes (rough chop)
– 2 red bell peppers (pitted, sliced into chunks)
– 500g organic bison ‘fingers’ or ribs
– 1 clove garlic (peeled, diced)
– 1 cup fresh italian parsley
– 4 cups water
– splash of red wine (i used some leftover cabernet sauvignon in this recipe.)
– dash of sea salt
– season w/ ground black peppercorns

at the 6.5 0r 7-hour mark, add the following ingredients:
– 1 cup organic yellow split peas

note: recommend not leaving the slowcooker unattended. you will need to stir ingredients occasionally and lift the slowcooker lid slightly to release steam occasionally during the slowcooking process, so it’s best to stay nearby. be sure to follow the safety instructional manual that came with your particular model of slowcooker.

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slowcooked borscht

In appetizers, culinary experiments, dinner, ethnic food, side dishes, slowcooker, vegetarian on 11.04.11 at 8:38 pm

the purple fingernails were totally worth it. it’s a bit messy to prep, but this homemade borscht is quite tasty and surprisingly simple. (read: slowcooker goodness.)

beets and kale made for the perfect ingredients for this hearty, cleanse-friendly autumn soup. it was my first try at cooking homemade borscht and i’m so glad that i gave it a go. it was a great way to warm-up on a chilly day — and use up all those beets i bought on special at the local farmers’ market on the weekend! plenty of leftover soup to freeze for a rainy — er, snowy? — day. cheap eats. love it.

slowcook the soup:
add the following ingredients into a medium slowcooker and stir to combine well.
simmer at high heat in the slowcooker for approx 4.5 hours.

– 8-10 medium beets (peeled, diced)
– 5 small purple potatoes (diced, skin on)
– 3 cups raw kale (stems removed, torn into bite-sized pieces)
– 1/4 cup fresh italian parsley (diced)
– 1 tbsp fennel fronds (diced)
– 4-5 cups water
– drizzle 2 tbsp organic apple cider vinegar
– 4 tbsp light sour cream
– drizzle 1-2 tsp extra-virgin olive oil
– season w/ ground black peppercorns

note: recommend not leaving the slowcooker unattended. you will need to stir ingredients occasionally and lift the slowcooker lid slightly to release steam occasionally during the slowcooking process, so it’s best to stay nearby. be sure to follow the safety instructional manual that came with your particular model of slowcooker.

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cheddar jack scalloped potatoes

In culinary experiments, dinner, easy weeknight meals, side dishes, vegetarian on 10.18.11 at 8:06 pm

sometimes you just gotta indulge. this is comfort food at its best.

it was one of several delish side dishes that we served on the dinner table on thanksgiving weekend. (yes, i’m still reminiscing about all that wonderful food — the turkey dinner was that memorable.) adapted from a recipe in taste of home, this cheesy, oh-so-rich potato dish had everyone coming back for seconds. try this simple recipe and i’m sure you will, too! :)

prep ingredients:
– 6 large potatoes (peeled, thinly sliced into scallops)
– 1 cup cheddar cheese (grated)
– 1 cup monterey jack cheese (grated)
– 1/2 cup fresh italian parsley (rough chop)

cook potatoes:
– melt 2-3 tbsp unsalted butter in a large, non-stick pot
– add potatoes and cook until slightly tender & golden brown
– sprinkle a dash of sea salt
– season w/ ground black peppercorns
– pour 1 cup skim milk over potatoes
– cover pot w/ lid & boil potatoes until milk is absorbed
– add cheddar cheese & monterey jack cheese
– melt cheese w/ potatoes, stirring frequently

food styling:
– transfer cheesy scalloped potatoes to a serving bowl
– garnish w/ fresh italian parsley
– serve warm
– pairs well w/ turkey dinner (gobble, gobble!)

adapted from taste of home

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