Archive | October, 2012

garden patch farms and some lovely veg

29 Oct

Went to an absolutely amazing farm last Saturday – Garden Patch Farms in Homer Glen, IL. This place is everything I would ever want in a farm visit. Is it weird to say a farm was dreamy? Because it was.

Garden Patch Farms has pumpkins (yay! We all know my love for pumpkin), gourds and all of the lovely things for Fall, but they also do seasonal things like strawberries, peaches, plums, apples…. you name it, they have it. The BEST part? You get to go out into the fields and pick your own crops! I handpicked kale, swiss chard, turnips, dill, and hot peppers. I then also was able to pick up apples, purple cauliflower, carrots, pickles, fresh eggs from the chickens and other yummy produce from the Farm Market that is adorable! It looks like a little barn and not only has produce, but honey, jams, jellies and sauces. It’s precious. There also are beautiful large mum plants right now that would look amazing on a front porch or deck for the holidays. You also get to talk to Farmer Earl, his grandson, Tony, and anyone else that works on the farm while you’re there. Which makes the experience that much more rich. (Below, at the end of the post is a link to their site.)

The best part was that the food was amazing when I cooked it up at home. As most of you know, food really is the cure to my spirit and imagine having fresh food and being able to pick my own!? I need to live on a farm……no, but seriously. If I could go outside and grab whatever I wanted to make for breakfast, lunch, dinner, I’d be in heaven. That’s what this farm is, heaven. I’ve never been to another farm where you can go and pick your own veggies, and fruits when in season. All of the other pumpkin farms I have been to are super cheesy with the corn mazes and fees to get in and all of that jazz. This is an amazingly simple, fresh, adorable and wonderful place. Next time I go back I may just try and pitch a tent and live in the corn field. Think anyone would notice!!?? HAHA!

From all of this lovely produce, I made a couple things. From the carved pumpkins picked up, I used the seeds to make roasted pumpkin seeds that turned out awesome. For those of you that don’t know the benefits of pumpkin seeds, they are an amazing source of fiber, vitamin E and zinc. They are a great snack by themselves or are awesome sprinkled in oatmeal, on top of pumpkin bread before it bakes, added into pumpkin seed brittle….the possibilities are endless.

ROASTED PUMPKIN SEEDS WITH TRUFFLE SALT PAPRIKA AND PEPPER

Ingredients

  • 1 lb pumpkin seeds, or whatever you have from your pumpkin you carved and cleaned out
  • 2 tablespoons olive or coconut oil
  • 1 tablespoon truffle salt
  • 1 teaspoon spicy paprika
  • 1 teaspoon black pepper, fresh ground

First, blast some music. This is fun. Get your dance on while you’re cooking. As in, Luke’s Bryan’s “Country Girl (Shake It).” You know you want to. It’s so much more fun to cook with music. Ok, I know that 1 tablespoon of truffle salt sounds like a lot, and that stuff is seriously expensive, but it’s worth it and a lot of the truffle flavor cooks off when you bake the seeds. Preheat your oven to 300 degrees. Rinse your seeds and make sure almost all of the pulp is off of them. The easiest way is to dump them all in a colander so you can rinse them and pull the pulp off at once. Some pulp isn’t bad because it adds flavor.

Once they are rinsed, do NOT pat them dry. They will stick to whatever towel you use and then water will dry off in the oven anyways. Add the oil and give them a good stir on a big sheet pan. Next add your truffle salt, paprika and pepper and mix them all together so they are all coated evenly. Pop those puppies in the oven and bake for about a half hour. Keep an eye on them, because they could either roast quickly, or slowly. It depends on your oven. You want them to be crispy and golden brown.

NOTE: Savory doesn’t have to be the way you go. You could add cinnamon and sugar, or any other herb combinations. Truffle salt just seemed like an amazing idea to me!

Next I cooked up some swiss chard. Can you believe this is the first time I’ve ever eaten swiss chard?!? I’m such a kale fanatic, but when I saw these beautiful leaves growing on the farm, I had to grab them and figure out what to do with them! They actually turned out pretty awesome if I do say so myself.

SWISS CHARD WITH PINE NUTS AND CURRANTS

  • 10 large leaves of swiss chard, stems cut from the chard and put aside
  • 2 tablespoons olive oil
  • 1 clove of garlic, minced
  • 1/2 cup currants
  • 2 cups hot water
  • 1/2 cup pine nuts
  • 1 tablespoon balsamic vinegar

Take your currants and put them in a bowl with the hot water. This will help them plump up. Wash and strip your swiss chard of the stems. Chiffonade the leaves by placing them all on top of each other, rolling them like a cigar and chopping them into 1 inch sections. Then, chop the rolled section in half the other way, to split it in half and make more manageable pieces. Next dice the stems into 1/4 inches. They’ll remind you of celery. Turn your large skillet onto medium/high and add your oil. Heat it up, add the stems and garlic. Cook until you can smell the garlic. Add your pine nuts and toast them until golden brown.

Next add your swiss chard and currants. Constantly mix to cook the chard until al dente and heat up the currants and add the balsamic. This should take about 5 minutes or less, depending on how you like your greens. I like mine with some bite, others like them mushier, but mushy sounds pretty yucky if you ask me. After you are done cooking it all together, serve it up and ENJOY! But, please remember, this is not a save and reheat dish, so chow down and get your greens in!

ROASTED TURNIPS AND CARROTS

  • 5 turnips, peeled
  • 8 large carrots, peeled (these were super thick amazingly awesome carrots from the farm)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

So the best part about this is I used the same pan as the pumpkin seeds, unwashed. I thought the little bits of truffle salt left over would be amazing on these!

Preheat your oven to 350 degrees. Cut the tops and bottoms off your turnips. Then chop into 1 inch cubes. Do the same with your carrots. Put them on the sheet pan and cover with oil. Mix around so they are fully covered. Next add your salt and pepper and do the same, mix them around. Make sure they are in an even layer and pop in the oven for about 30-45 minutes depending on your oven. You want a nice brown crust and the veg to be cooked through. Once cooked, turn your broiler on high to get a crispy crust on the veggies. Broil them until a nice crunchy brown color is on top. Salt and pepper more if needed and serve!

http://www.gardenpatchfarms.com/

bacon and kale, a heavenly combo

17 Oct

What is better than KALE and BACON!? Nothing really. The flavor combination, good for you ingredients and just the amazing versatility is the BEST! Kale and bacon on their own, sautéed together is yummy, but add other yummy veggies and you have a breakfast flavor explosion!

This week I’ve been trying to make meals that I can eat for a few days. It’s just easier that way to get home around 7pm and heat up something yummy. Today I decided to make a breakfast with the massive amounts of kale I had. May as well use it right!? Because I definitely have more in the refrigerator!

On a random note, can you believe how much it is to get your nails done!? I got a mani/pedi today, the no chip mani for my little brother’s wedding, and for that, the pedi and tip it was $90! Sheesh! This mani better look good for WEEKS! It does look nice though, and my toes look good and your brother only gets married once, so may as well go all out! But wow. But all this beauty prep is fun. I’m a total tomboy. Hoodies and leggings. Hoodies and leggings. So I’m excited I got my nails done and I am super pumped to get my hair done for the wedding! I haven’t had “semi long” hair in a long time! So it’ll be fun. It’s going to be a great weekend and I can’t wait! It’ll be so fun to see my family all together and see my little brother get married!

So anyways, enough beauty prep talk. Let’s talk breakfast!

KALE AND BACON FRITTATA WITH ZUCCHINI

  • 9 eggs
  • 4 tablespoons freshly grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot sauce
  • 1/2 lb bacon (about 8 slices)
  • an entire container of organic pre-washed kale (about 4 cups or so total)
  • 1 medium zucchini, chopped and cubed
  • 1 garlic clove, minced

Preheat your oven to 350 degrees. In a medium sized cast iron skillet, or pan, cube your bacon and toss in the pan. Cook until crispy. Add your zucchini, hotsauce and garlic and make sure it cooks through a bit.

Next add your kale, in 3 batches, sautéing down until just dark green and more can fit in the pan. Whisk your eggs with 2 tablespoons cheese, salt and pepper. Turn heat off of your burner and pour egg mixture over the veg and bacon. Mix a bit then top with the remaining 2 tablespoons of cheese and toss in your oven. Cook until the middle is set. Next, turn your broiler on high and crisp the cheese and top “crust” until bubbly and golden brown. Let cool a bit and serve! You can eat this as breakfast, lunch OR dinner! YUM!

pumpkin kale CRAZY

14 Oct

So since I started this blog around the fall time, pumpkin and kale are taking it over! Particularly pumpkin. I’m trying to devise a way to make pumpkin zucchini bread right now….. But in the meantime, I made pumpkin chili last week and this weekend I’m making pumpkin beef stew and cast iron skillet gluten free corn bread! YUM! The great thing about pumpkin is when you add it to chili, stew, whatever have you, it is subtle, and doesn’t overpower. It just adds extra good for you vitamins and yumminess! I also made pumpkin soup this week! I have a problem……HAHA!

Cooking is really a stress relief for me. It eases my soul. The last week has been really long and arduous. I haven’t had much time for my 1/2 marathon training runs or yoga, or anything really. I have had a ridiculously long, boring paper due, getting last minute things for my family and whatever else done for my brother’s wedding, have been working on my relationships, yadda yadda yadda and it’s just been long and tiring. Oh well. BUT this week should be really exciting! My little brother is getting married to probably THE nicest, smartest, most wonderful girl he could ever ask for. I am so so SO happy for them. I can’t wait to finish with this coming up week and get into the wedding fun!

Today it’s a rainy day outside in Chicago and it definitely is the perfect metaphor for last week, rainy and cold. But, everything happens for a reason and I am hopefully getting stronger as days go on, stronger in my runs, stronger in who I am and stronger in anything else that comes my way. It’s amazing what you can learn in your lifetime, even in a couple months of a couple weeks!

The nice thing, if you know me, is that I love to cook, and I can always go back to the kitchen to give my brain a reset! Last weekend, and yes, I know I’m behind, I made a REALLY yummy pumpkin chili for dinner and then ate it for a couple lunches. I really love food like that lately that I can make for dinner and then eat for a couple meals. Granted, I hate leftovers, so it has to be something that reheats well! Stews, soups, caseroles and chilis tend to do that nicely. Don’t get me wrong, I eat a lot of salad, A LOT, during the week, but it’s nice to have something warm and comfy! I also am REALLY into juicing lately. It’s so nice that when I don’t use an entire bag of kale and it’s about to go bad, I juice it! So far my favorite juicing combination is kale, spinach, apple, celery, ginger and beet! If you don’t have a juicer, you should get one. It’s a nice way to get good nutrient in your body, give you some energy and use up produce you wont eat in time! I generally drink a glass of the green juice in the morning. YES, I know, green juice? Gross, right!? NOT AT ALL! Something about juicing it really makes it taste amazing, all those flavors, yum! Don’t get me wrong, it’s not a way to get your veggies in, don’t let it take over eating good healthy, raw or cooked veg, it is just a nice way to start out the day. If I remember to drink a glass of green juice that I make when I wake up, with my breakfast, it gives me that little boost in the morning and is healthier than coffee! SO eat your veggies people, particularly pumpkin haha, and enjoy these recipes! Trust me, more pumpkin recipes to come for sure!

SPICY YUMMY PUMPKIN CHILI

  • 2 tablespoons extra-virgin olive oil, coconut oil or what have you
  • 1 small yellow onion
  • 1-2 zucchini cut and cubed
  • 1 green bell pepper, cored, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 1 pound ground beef
  • 4-5 Italian sausage links, casings removed
  • 2 cans diced tomatoes, with their liquid
  • 1 can pumpkin purée
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1 can black beans, rinsed and drained

Wash and prep your veggies. Chop your onions and bell pepper and dice your garlic super fine. In a dutch oven, or large pot, heat your oil and toss in the onion, zucchini and bell pepper with the garlic. Cook until almost soft. Throw in the ground beef and italian sausage. Cook until brown, breaking up as your go. Once that is ready, add your can of pumpkin, tomatoes, spices and stir until combined. Let that cook down a bit, stirring occasionally. Then rinse your black beans and add those. NOTE: If you don’t eat beans, don’t add them! It’ll be yummy without! Also, use whatever meat you want, turkey, beef, pork, the list is endless, and that’s the great thing about chili! Taste for salt and pepper and spiciness content, add more if necessary. Let cook for about 15 minutes after this and then serve it up! It’s REALLY yummy with fresh avocado on top!

PUMPKIN BEEF STEW WITH ROOT VEG

  • 1 tablespoon olive oil (or whatever oil you’d like) and 2 tablespoons grassfed butter
  • 1 lb beef stew meat (or more if you;d like)
  • 1 quart beef stock
  • 1/4 cup coconut flour (or whole wheat or regular, spelt, whatever you use)
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon dried thyme
  • 1 can organic pumpkin puree
  • 1 large yellow onion
  • 2 lb bag of carrots, this is about 10 carrots, regular size
  • 1 bag of red skin potatoes, about 15 potatoes, medium sized

Preheat your oven to 350 degrees. Heat your pot on high heat and add your oil and butter, this is a LOVELY combination. Add your stew meat and dump in your flour. Stir around so you coat the meat and it make a thick roux with the oil, butter and flour, coating the meat and browning it. Add your beef stock and pumpkin, salt, pepper and thyme and bring to a boil. While this is coming to a boil, roughly chop your carrots, onion and halve or quarter your potatoes. Turn the heat off the pot once it boils and add all your veggies. Stir together and put in the oven, covered, for 2 hours, checking occasionally to stir. You also can check seasoning levels and add more salt and pepper as needed. NOTE: If you gravy is too thin as it cooks and you want a thicker gravy, make a slurry. You take the flour of your choice, like coconut, spelt, whole wheat or white, and add water to make a thick paste, add it to your stew and stir it in. The slurry will make it not lumpy and thicken your stew gravy.

Once the stew vegetables are fork tender, your stew is done! Check seasoning and serve alongside some YUMMY gluten free corn bread! I actually pour my stew over a bed of fresh baby kales, but you know me, I LOVE kale. You can eat it plain, or have it over some yummy kale of fresh spinach. It will lightly cook the kale or spinach from the heat and add some extra veggie yumminess! ENJOY on a cold rainy Sunday and heat up throughout the week for yummy lunches!

ROUX

Here is a GREAT link to making roux! Basically, you take dripping from a roast and add flour to make a basic slurry to create gravy, but it also gives you an idea of how it can work in other dishes! Rouxs are great for making cream sauces, gravies, yummy things like that!

http://www.foodnetwork.com/recipes/good-eats/white-roux-recipe/index.html

pumpkin cake and a chill in the air

6 Oct

It’s chilly here and I love it! Fall, if you haven’t read my earlier posts, is my favorite. So don’t be surprised if during this season, there are LOTS of pumpkin, squash and fall type foods. Comforting warm foods are my favorite in the fall. So, it’s only right to make a pumpkin cake! Yes, I realize I made pumpin cupcakes for my birthday…shoot me. Pumpkin is my favorite flavor.

I’ve realized, over the last couple weeks, that I am happy to eat well, put things in my body that are good for me, but there are certain things I can’t give up. Good quality dairy, quinoa and rice and I’m ok with that. I tried going paleo, but in the world of someone who loves to bake and cream cheese frosting is my favorite, sometimes, a girl needs a piece of gluten free pumpkin cake with cream cheese frosting. I eat LOTS of veggies, I bought a juicer so I can drink green juice daily, which has been really helping my digestion, I eat lean proteins, good for you fats, antioxidants, fruits…etc. So I know I eat healthy, but I’m not going to beat myself up anymore for not being completely paleo. It works for some people, but it doesn’t totally work for me I’ve realized because I do like to eat some grains sometimes, particularly quinoa. I don’t eat ENOUGH meat to not get good quality yogurt as some small form or protein, or quinoa as a carb, protein, amino acid and antioxidant. So it’s not like I put BAD things in my body, I just chose to add a few more things to my diet then others do. AND it’s my choice. One thing I have noticed about all of these diets is people really push, or life changes, as they generally are, because you make a CHOICE to eat clean and healthy and well, is that they are pushed on us a lot. Not that I am knocking anyone, I really WISH I had the willpower to do paleo hardcore, but I figure if I’m gluten free and am 90% or more paleo, except for the occasional rice, dairy and quinoa, that’s pretty good. SO I’m not going to feel guilty anymore. I’m going to eat healthy, good, lovely things for my body that are good quality, but I am not going to chastize myself for having a gluten free cupcake every once in awhile. BUT don’t get me wrong, most of these baked goods I make aren’t for me haha! I generally have a bite or two, but it’s interesting how my love for sweets isn’t as strong as it was, now that I don’t eat processed, fast, or bad for your foods (minus the treat sometimes!)

That brings me to the CAKE! This is a REALLY easy cake, mostly because I have found an amazing brand of gluten free flours and pre-made mixes that really help out. I didn’t have time to go and buy potato, rice and yadda yadda yadda flour before I decided to make this cake, so I used one of the mixes I had. What’s amazing about Pamela’s is that the mixes have the BASICS. So you could use a gluten free flour for this as well just as easily. Just make sure you have your leavening to add like baking powder, soda and salt. Pamela’s yellow cake mix only has the flours and leavening you need, all of the flavors you add yourself, even the vanilla! Hope you love it!

PUMPKIN CINNAMON CAKE WITH CREAM CHEESE PUMPKIN VANILLA BEAN CINNAMON FROSTING

Ingredients for the cake:

  • 1 package Pamela’s gluten free yellow cake mix
  • 1/3 cup organic pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup olive oil or coconut oil (melted if using coconut oil)
  • 1/2 cup coconut milk, the full fat thick stuff
  • 3 eggs
  • 1 teaspoon good quality vanilla
  • 1 tablespoon of cinnamon
  • 2/3 cup water

Preheat the oven to 350 degrees. Mix all these lovely ingredients together. Feel free to add shredded carrot, walnuts, almonds, whatever have you if you’d like! We kept it simple today. Mix the ingredients well, then divide into two, 8 inch cake rounds that have been greased with olive or coconut oil. Tap them on the counter to make sure they are nice, smooth and even and pop them in the oven. These take about 30 minutes, but watch them as ovens vary in temperature. A toothpick should come out of the center clean.

Ingredients for the frosting:

  • 2 packages of organic cream cheese, room temperature
  • 1/4 cup pumpkin puree (you should have about that much left from your can you used for the cake)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste or 1 vanilla bean split and the seeds pulled out
  • 3 cups powdered sugar

In a bowl with a handheld electric mixer, or on a KitchenAid with a paddle attachment, add your cream cheese and beat until smooth. Add your pumpkin, cinnamon and vanilla and beat until well incorporated. Add the powdered sugar, one cup at a time, until incorporated well. If you need more powdered sugar to stiffen up your frosting, so it holds well on your cake, do so. Mix well.

Let your cakes, after they are done, cool to room temperature. Put one cake, flat side down, on a cake platter, cake stand or plate. Top with about half the frosting and smooth around the middle evenly. Top with the other half of the cake, flat side down, and top with the rest of the frosting. Sprinkle the top with sprinkles, walnuts, almonds, what have you! I used chopped almonds. If you want, serve the cake straight away, or, I like to put it in the fridge and let the frosting set up a bit, it makes for a smoother cut. After that, your frosting and cake are good to set on the counter, covered, or you can refrigerate it if you feel the need. ENJOY this taste of the fall season!

VANILLA:

If you are looking for AMAZING vanilla, this is where I get mine. Plus they sell vanilla bean paste, which is so much easier then the vanilla beans! You can get 16 ounce bottles for a ridiculously cheap price. They make it fresh and its the best quality EVER! My Mom turned me onto it at Christmas and I STILL have a bottle and a half of vanilla and 1/2 a bottle of vanilla bean paste left!

http://www.saffron.com/

chowder. drunken roasts and daring greatly

4 Oct

OK. SO I REALLY should be writing a paper right now, on infancy cognition and object permanence, but taking a break for the blog seems like such a much better idea! I mean how many observation papers do we have to write? They all seem to encompass the same points. Drilling it into us I guess so we can be the best child care providers ever since we go into therapy, teaching, etc. Anyways.

“It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better.The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly.” Brene Brown, from Teddy Roosevelt’s 1910 speech

These last two weeks I’ve not only dived head first back into working with the lovely gals and school, but into Brene Brown’s book, DARING GREATLY. This book is changing my life. You should read it! It’s changing my life. Really. Everyone goes through ups and downs in life, but it’s always nice to know that someone is there with you along for the ride. Brene is great at that. She makes you re-realize (is that a word!?) that you are human; and lately, since turning 30, I have been on a gratitude journey about realizing that I am lucky to be here, human, loveable and everything happens for a reason. BECAUSE it really does.

I have a couple days off of work so I’ve been doing some discovering in the kitchen again. I feel at home when I am cooking, just like I do when I go to yoga class (thank you CorePowerYoga). Soup has really been my thing the last few months. Don’t ask me why. I’m known as the “cupcake queen” by my family, but for some reason I’ve become the soup nazi. That’s all.

SPICY ROASTED CORN CHOWDER WITH BUTTERNUT SQUASH

Ingredients:

  • 5 slices applewood-smoked bacon
  • 1 sweet onion
  • 1 pound butternut squash, cubed into small piece
  • 1 pound frozen roasted baby corn kernels, thawed (Trader Joe’s)
  • 2 1/4 cups half and half
  • 1 quart chicken stock (homemade if possible or organic/free range)
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon fresh savory herd
  • 1 tablespoon Trader Joe’s taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried parsley
  • more salt and pepper to taste

In a dutch oven, or large pot, chop and add your bacon to medium/high heat. Cook the bacon until crisp. Take the bacon out of the pot, leaving the lovely bacon fat and drain on paper towels. Chop your onion and add the chopped onion and half of the cubed butternut squash. NOTE: Trader Joe’s, Whole foods, lots of places now sell butternut squash already cut and prepped, this is GREAT! Add 1/2 teaspoon salt, pepper, chopped thyme and savory and cook the veggies for about 10 minutes or less until soft.

In your blender, while the veg cooks, add 1.5 cups of the corn and 1 cup of the half and half to your blender NOTE: you can use coconut milk if you do not eat dairy, it’ll be just as yummy. Place the corn and milk in your blender and blend until fairly smooth. Add the rest of your milk, a little salt and pepper and blend. Pour into your pot over your veggies. Mix together. Next, add the chicken stock, taco seasoning, parsley, the rest of the squash and simmer. The simmering will thicken the soup a little and cook the rest of the squash. Add your bacon back to the soup. NOTE: If you do not like spicy, this soup would be just as lovely without the taco seasoning. ALSO, if you want extra flavors, you can add black beans, sweet potato, anything goes really. This is a Fall soup with a southwestern twist!

Ladle into bowls, top with sliced of fresh avocado, tortilla strips, whatever you’d like! The avocado is nice because it adds a little cooling element. ENJOY!

POT ROAST WITH ROOT VEGGIES AND CABERNET

  • 5 lbs of beef roast (I got mine at Trader Joe’s…I know, not grass fed, but good on a budget and it was a GREAT cut of meat)
  • 3 cups cabernet (feel free to DRINK the rest of the bottle)
  • 1/2 a bag of baby carrots
  • red or yukon gold potatoes, halved
  • 1 onion, chopped into large pieces
  • 3 medium sweet potatoes diced
  • 1 teaspoon fresh savory herb
  • 1 teaspoon salt
  • 1 teaspoon pepper

Wash, prep and cut your veggies. In your crock pot, add a layer of onion, potato, carrots, and sweet potatoes. Next add your beef roast, then top with the rest of the veggies. The amount of veg you use will depend on the size of your crock pot, so section those out accordingly. Pour the wine, salt, pepper, and savory herb in.

Cook in low for about 6 or so hours. Honestly, you could leave this go while you’re at work and come home to dinner! Your house will smell lovely! The roast is done when it is able to be broken up with a fork. Plate up and eat! The potatoes are good with a little added salt, pepper and a small knob of grassfed butter (Kerrygold). The lovely sauce and juice from the meat can also be made into a gravy by take about 2 cups of it and adding it to a sauce pan. If not gluten free, add a tablespoon regular flour and mix until thickened, add salt and pepper to taste. IF gluten free, add a tablespoon or more, until thickened, of coconut flour, salt and pepper to taste and then pour your gravy over your meal! YUM!

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