There is nothing quite like coming home to a crock pot full of soup in the fall. I almost didn’t get to share this recipe. When I got my computer back after its second trip to the “hospital,” the tech hadn’t reinstalled by browser bookmarks. I don’t think it is fair to post a recipe without giving credit to my inspiration, and the site was stored only in my bookmarks. Thank goodness he still had the file, because this soup is REALLY good. Thank you to About.com for posting their Sausage and Potato Soup with Kale.
I used a little different spicing, left out the bacon, and made it in the crock pot. I hope I remember my exact recipe, I made this weeks ago and didn’t write down amounts.
What a week! It was busy, full of ups and downs, but, in the end, overall positive. The best news is that I was accepted into an online Doctor of Nursing Practice program!
In all the craziness, we also had our first frost on Friday night. The red bell peppers in my garden mostly didn’t ripen, but green peppers are good, too. I spent most of Saturday afternoon prepping vegetables-the last of the peppers from the garden, plus everything I got in our CSA box on Friday. We picked all the ripe tomatoes, and I’m covering the plants in the hopes of getting a few more to ripen. Amazingly, the squash plants that I thought were done have started producing again, so maybe we will get a few more decent sized ones. The weather is supposed to warm up again.
I was so excited to see that the farm left the tops on our beets this week. (Usually, they cut them off and use them for their juicing box.) I immediately decided to make a stir fry. I found a Thai Basil stir fry sauce in the Oriental foods section at the grocery store, and it gave this an amazing flavor! My husband says this is “a keeper.”
Somehow, I ended up with a lot of stir fry vegetables this week. Between what I got in our CSA box, what came out of our garden, and what I overbought at the grocery store last week, I had a nice variety of colorful goodness to put into the wok. I also had a lime that wasn’t going to make it much longer, so decided to make a lime based sauce.
This was pretty spicy. If you want less heat, cut back on the chili garlic sauce. Feel free to use whatever vegetables you have on hand. Broccoli would have been great in this. I ended up with a total of about 8 cups of vegetables.
Part two of monsoon season started on Tuesday night. I was so happy that I had put a stew in the crock pot! I was looking for something to make with the butternut squash, and thought the spices in this recipe from eat, live, run sounded really good. The seasonings are very similar to those in a chili recipe I make a lot.
I put cloves in, to make it taste more like the chili. I couldn’t taste the cloves, so I might use more next time.
1 large butternut squash, peeled, seeds removed, and chopped
½ pound baby portobello mushrooms, quartered
4 small, thin skinned potatoes, diced
3 large carrots, cut in bite sized pieces
1 bay leaf
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
3 whole cloves
2 dashes of cayenne pepper
¼ teaspoon paprika
1 quart beef broth
Place flour and beef in a medium bowl, toss to coat the meat with flour.
Heat oil in large skillet. Add onion and saute 5 minutes. Add the beef and garlic, continue to saute until the beef has browned.
Place beef mixture in bottom of the crock pot. Add bay leaf, squash, mushrooms, potatoes, and carrots. Sprinkle with Worcestershire sauce, cloves, pepper, cayenne pepper, and paprika. Pour broth over all.
Cook in crock pot at low for 9 hours, until cooked through.
I requested cabbage in our box this week, not quite sure what I was going to do with it. Could have made cole slaw (it is hot enough!), but wanted to do a hot main dish instead. Must be my German heritage coming out, though my mother rarely made cabbage. (My Dad would not have eaten it!) I found this recipe from Hubpages.com for a Polish dish. I found several other recipes as well, including one with a little crushed red pepper in it. I used the method from the Hubpages recipe, but a combination of ingredients from several dishes for this recipe. Note that this method takes a LONG time to cook at a very low temperature.
Just an FYI-I am cutting back on the frequency of my postings. I will be starting a statistics class in a couple of weeks, hopefully with more classes to follow. Trying to turn this into a positive for my blog-if I publish less, I’m hoping the recipes will be more interesting.