Easiest Crock Pot Green Beans and Mushrooms

Just about everyone loves green beans and have a surplus right about now from their gardens.  I grew some last season, but this year I am able to enjoy fresh green beans from the sumptuous garden of my sister Gayle.  She has quite a variety in tow, as well as three different types of green beans growing together.  One day I dropped by her home , she is my next door neighbor, and she had picked several pounds of beans from her garden and offered me some, to which I of course obliged!  I had some fresh mushrooms to utilize that I had purchased earlier in the week and thought the two would pair wonderfully! 

 Packed with vitamins and minerals like magnesium,. iron, Vitamin A , Vitamin B-6, calcium and potassium, fresh green beans are a great way to round out any meal.  The earthy and meaty tasting mushrooms compliment this recipe perfectly, and I found my tasters enjoying this recipe as a stand alone dish, which totally rocks!  Omit the salt pork and sub in olive oil for a satisfying and delicious vegetarian dish or meal! 

Recipe: 

1 lb. fresh green beans, washed, trimmed and broken into thirds

8 oz. whole button mushrooms, cleaned and stems removed

1/2 oz. salt pork with lean, rinsed,  cut into pieces, rendered

1 packet Italian dressing 

SPST

Preheat crock-pot on high.

Toss green beans with Italian dressing packet and set aside.

Render pork fat in microwave until crisp.

While still hot, add to crock-pot, then add mushrooms.

Stir to coat and simmer for about 10 minutes.

Add green beans and fold together to coat well.

Add lid and cook for about 2 hours or until desired tender-crispness!

Serves 6 to 8.

Summer Peaches w/ Brie

Summer is here and and so are the bounties of some wonderful fruit trees.  Entertaining can be made easy and delicious with the addition of just a few pantry and herb garden items, for an impromptu appetizer that is light and fragrant, with nutritional benefits to boot like Potassium, Vitamin A and Vitamin C.    I came up with this recipe as a result of peaches and Brie both being on sale ( the peaches on our tree aren't ripe yet and are much smaller) and I wanted an appetizer for family to critique for future gatherings.  The finished product is full of fresh and bright flavors, with a hint of salty, provided by a splash of Sherry.  Recipe may easily be doubled!
Recipe:
1 half  wheel Brie, about 4 oz. ( allow to come to room temperature before saute of peaches)
1 1/2  to 2 tsp. butter
1 tbsp. brown sugar
1 peach, sliced about 1 c.
splash Sherry
2 basil leaves, julienned
In a medium pan over medium high heat, melt butter and add peaches .
Saute for about one minute .
Add brown sugar and continue for about one minute more.
Add splash of sherry to de-glaze pan and remove from heat.
Fold in basil.
Pour over Brie and garnish with fresh cracked pepper and Lime Thyme.
Serve with crackers ( I used bacon Ritz)

Pasta Primavera w/ Pineapple-Lemon Vinaigrette

This is an excellent salad for those extra warm to hot days, packed with fresh veggies, herbs and uber nutrients, and goes along perfectly with your favorite grilled fare especially chicken, pork and fish.  Alone, this salad is the perfect base for protein enriched salads featuring canned tuna and canned chicken breast, just add mayo or salad dressing.  My family and  I have tried all three versions, and we were very pleased with all mediums in which it was served, especially the one with tuna!
This recipe is a great way to utilize up and coming veggies in your gardens or that are given by your gardening friends! Briny, canned artichoke hearts pair amazingly well with the tropical-sweet pineapple segments and earthy fresh mushrooms.  The vinaigrette for this recipe may easily be used to marinate proteins as well.
Recipe:
1 lb. Penne Rigate, cooked al dente
4 c. fresh broccoli florets, blanched and shocked
8 oz. canned artichoke hearts, well drained and halved
1 c. sliced mini orange sweet peppers
1 c. fresh sliced mushrooms
4 slices pineapple, cut into segments, reserving canned juices for vinaigrette
Pineapple-Lemon Vinaigrette:
2/3 c. pineapple juice
1/4 c. seasoned rice vinegar
1/4 c. extra virgin olive oil
1 tbsp. fresh julienne of oregano
juice of one fresh lemon
SPST

Cook pasta in salted water until al dente, about 10 minutes.  Blanch broccoli in pasta water during last two minutes of cooking, then skim out and transfer to ice bath or very cold water to stop cooking process.
Drain and rinse pasta with cool water also.
Combine all the salad ingredients in a large vessel and mix vinaigrette ingredients in a separate small vessel, whisking until well blended.  SPST.
Pour over salad and coat in a folding fashion with a large rubber spatula.
Let stand for several minutes , folding often, allowing flavors to marry and serve or refrigerate until ready to use.
May be served at room temperature.

Grilled Strip Steak w/ Mushrooms and Potatoes

I felt that I had struck gold when I tried out a new marinade idea for steaks one day, so simple and fabulous I want to keep it a secret, but so delicious that I MUST share! You may be thinking, 'yeah, yeah, I've heard that before', but my tasters and I agree that this really brings the beef to life!  The fish sauce adds umami notes and  contributes to the  beef 's simple but stunning flavor profile, while the un-sulfured molasses provides depth, color and only the slightest sweetness with major caramelization properties.  Serve with your favorite veggies and starch and the meal will be a winner every time, broiled, baked or grilled!
Recipe:
1 part fish sauce per 2  parts molasses
1 clove garlic, pressed or finely minced
1 tsp. fresh herbs
1 tbsp. olive oil
SPST
Whisk ingredients together and place in resealable bag.
Toss steaks in bag to coat and press out excess air and seal.
Marinate at room temperature for 15 to 30 minutes.
SPST
Grill or cook as desired.  This marinade will accommodate 4 steaks.

Tripe A La Mode de Caen

Tripe is an inexpensive and quite popular ingredient around the world and has been utilized for centuries. It is the stomach of an animal, particulaly cows.  There are four types in Bovines, blanket, honeycomb, book and reed, honeycomb being the most revered.   Getting some to jump on the bandwagon however, is a somewhat daunting task to say the least.
Beef tripe falls into the category of Offal, or variety meats including internal organs and glands like sweetbreads, chittlins' and the stomach. Liver and kidneys is also in this group.
Latin Americans enjoy cooking with tripe.  I too have a recipe fashioned in that medium, Panza de Res y Chile Ajo, thinly sliced and fried or stewed.  The French sometimes opt for the low and slow cooked method with vegetables and and/or wine and ciders, from which this recipe is inspired, minus the cider, Calvados and hoof!! (which is what the initial recipe and namesake includes)  It is certainly worth the effort and the results are phenomenal.
I originally ran across a recipe similar to this one while watching a syndicated show featuring Julia Child, The French Chef, teaching Americans how to cook like the French debuting in the early 60's.  As many well know, she is one of the pioneer chefs who brought French cooking to the average American kitchen.
Recipe:
1 pkg. beef honeycomb tripe, about 5 lbs., washed, patted dry and cut into about 1 1/2 to 2 inch pieces
2 medium onions, quartered
3 stalks celery, cut into 1 inch pieces
4  cloves garlic, pressed or finely minced
1 large bay leaf
2 soft beef bouillon cubes or 8 cups beef stock
about 2 lbs. potatoes, cut into 1/2 inch cubes
SPST
olive oil for drizzling
In a large dutch oven over medium high heat, drizzle with olive oil and add onions, celery, garlic, bay leaf and bouillon cubes.  If using stock, add after the vegetables have cooked for several minutes and become aromatic.
Add tripe and stir to coat.  Fill vessel with enough water to cover protein and bring up to a boil.
Once boiling, reduce to medium heat and cook for about 2 hours.
After 2 hours, transfer to 350*F oven and bake for additional 8 hours or until unctuous broth remains and the tripe is very tender.  Add more water or stock as needed during cooking process.
Add potatoes and cook until fork tender, about 25 minutes.
SPST
Remove bay leaf before serving.  Garnish with Chervil or Parsley.
Serve with crusty buttered bread if desired.  Serves 8 to 10.

Thai Style Clam Chowder

This recipe is my latest installment of Dormitory Favorites featuring Ramen noodles.  It also happens to be my latest submission into a Ramen Noodle Contest .  Versatility is this food's middle name and the possibilities are quite endless.  I fashioned this dish in the style of a budget friendly clam chowder, which will serve as a filling and delicious up-spin to it's predecessor.  The prep takes very little time and the results are fantastic.  Complex and bright flavors help to make this recipe stand out among others. 

 I was excited especially about using Lime Thyme from my herb garden for the first time.   It was a wonderful gift from my nephew Rob, son of my sister Terry.  The  Farmer's Market in Roanoke, where he resides is fantastic, chock full of fresh produce, grass-fed beef , flowers, herbs, jewelry and crafts, along covered sidewalks, buzzing with patrons!  We went on an excursion while I was visiting and I procured amazing finds like delicious organic and local herbed Chevre, local country ham, side meats, and chervil!  Thanks for a wonderful time Robbie!

Recipe:

2 tbsp. butter

1/2 c. chopped celery

1/2 c. chopped onion

2 tbsp. AP flour

6 c. water

1 tbsp. sambal oelek

2 pkg. Chicken Flavor Ramen, with seasonings

1/2 c. good quality unsweetened coconut milk

1 6 oz. can chopped clams, drained, juices reserved

SPST

Lime Thyme for garnish

In a heavy bottomed pot or dutch oven, melt butter over medium high heat.  

Add celery and onion and cook until translucent,about 4 minutes. 

Sprinkle in flour and cook additional minute.

Whisk in water, sambal oelek and clam juice and bring up to a boil.

Once boiling ,add Ramen and seasoning packets.  

Cook for about 4 minutes and turn off heat.  

Stir in coconut milk and clams.  

Garnish with Lime Thyme, Cilantro or both!  Serves 4-6.

Happy Cinco de Mayo! TexMex Beef Casserole

This recipe was created for a one dish meal commemorating Cinco de Mayo.
Familiar  and delicious flavors lace this simple to prepare and a joy to eat beef casserole filled with simple pantry ingredients and wonderful spices like cumin and chili powder. My 6 year old Bronwyn enjoyed the dish enough to request seconds as her after school snack the next day.  This dish of course can be enjoyed anytime and can be prepped ahead , just leave off the corn bread crust until ready to bake.
Recipe:
2 lbs. ground beef
1/2 c. chopped  onion
1/3 c. celery, small dice
3 cloves garlic, pressed or finely minced
1 tbsp. chili powder
2 tsp. cumin
2 c. diced tomatoes
1 10 oz. can condensed tomato soup
1 14 oz.can french green beans drained
1 14 oz. can or fresh corn kernels, drained
2  c. cheese sauce or 2 1/2 c.sharp cheddar cheese, shredded
1/2 c. salsa
1 box corn muffin mix
SPST
olive oil for drizzling
Preheat oven to 375*F.
In a large saute pan over medium high heat, brown beef with onion, celery and garlic.
SPST.
Drain beef well.
Add chili powder and cumin.
Reduce heat to medium.
Add tomatoes, soup, green beans, corn, cheese and salsa.
Fold together and heat until bubbling, about 5 -7 minutes.
Transfer to greased baking vessel and spread evenly.
Prepare muffin mix according to instruction, adding about 1/3 cup EXTRA milk then add :
1 tsp. honey
1 tsp. olive oil or vegetable oil
dash or Sriracha to taste
Stir until just blended and spread over beef mixture.
Bake uncovered until golden, about 15 minutes then cover loosely and bake additional 15 -20 minutes.
Let stand several minutes before serving.
Makes 10-12 servings.
Feel free to halve recipe or prepare in two small dishes and freeze one for later.