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.
This past weekend was really busy! My husband had Friday off, and we planned to get a lot done around the house. We needed a quick dinner. Plus, it is hot again. We are usually done with the mid 90’s by now, but we’ve been up there all week. Using the crock pot in the summer is a great way to cook a delicious dinner without heating up the kitchen.
Every time I cook with rosemary and thyme, I get that Simon and Garfunkel tune in my head (“Parsley, sage, rosemary, and thyme”). I was singing it all day, as I got the household chores done.
I was not expecting green beans in our CSA box this week. (We were supposed to get cucumbers.) It was a pleasant surprise. I would have ordered them instead if that had been an option! Fresh green beans always remind me of helping my Mom and Grandma in the garden when I was growing up in Wisconsin.
I’ve done a similar recipe on the grill in the past, but there is something earthy about roasting vegetables that just can’t be accomplished any other way.
We got zucchini from the farm (again!) this week. It is way to early for me to be struggling for something new to make with zucchini. Fortunately for me, there is Pinterest! I found this great recipe from The Mushroom Council for Tortellini with Mushrooms, Zucchini, and Bell Pepper. We also got a lot of bell pepper, so this killed 2 birds with 1 stone.
I changed the spicing and sauce (added some wine!), and also added some carrots for more color and texture. The leftovers are even better the next day!